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Greetings!
Good weather is back for the Market
Feeling a little cooped up after the rain? The weather is getting better just in time for the Wednesday evening Boulder Farmers' Market. Come on down! We have dinner made and fresh veggies for the rest of the week. Pick up some tasty cheeses, and greens at the peak of perfection. This afternoon is one of those rare days when the rain goes away and the sun comes out later in the day. Yes it's time to get out and get some of that sweet smelling pure warm rocky mountain air. What a perfect day to visit the market. And yes, Saturday we are expecting 83 degree weather!
See you at the market!
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HOUR BY HOUR
Temperatures for tonight Wednesday May 28th!
4pm 70° F Partly Sunny YES!
5pm 72° F Partly Sunny OH GOOD
6pm 71° F Partly Sunny HOW NICE
7pm 69° F Partly Sunny FUN
8pm 67° F Partly Sunny VERY PLEASANT
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FARMERS ATTENDING TODAY, 5/28: All farmers grow what they sell. No resale is allowed! Abbodanza Organic Seeds and Produce BookCliff Vineyards Boulder Altan Alma Colorado Best Beef Cure Organic Farm Community Roots Divine Farmer Herbals Farmer John's Haystack Mountain Goat Dairy Hazel Dell Mushrooms Henderson Farms (POTS) Jay Hill Farm Leistikow Farm McConnell's Greenhouse Munson Farms Natural Homestead Beef New Moon Farms - Only Wednesdays! Oxford Gardens Pachamama Organic Farm Pastures of Plenty Purple Hippo Botanicals Rancho Durazno Red Wagon Farm Rocky Mountain Pumpkin Ranch Steven's Farm Two R's Farm Windsor Dairy Food Vendors That Only Attend Wednesdays: Adaba Goodness - Gluten free mixes and baked products Simply Boulder Foods - Dressings and glazes Taste of Africa - African packaged food Not Attending Today Johnson's Sharpening
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Risotto alla Boulder by Carol Ann Kates Risotto is a creamy rice dish that originated in the rice-growing regions of Northern Italy. Legend has it this dish dates back to 1574, when a stained-glass maker working on Milan's cathedral developed yellow-tinted glass by adding saffron to his pigments. Since saffron turned his glass into a most magnificent hue, the glassmaker added the spice to a rice dish served at his boss's daughter's wedding, creating "risus optimus"-Latin for excellent rice. From that day forward, rice with a yellow hue has been called "risotto alla Milanese." Most of us associate Italy with wine and olive oil. But Italy has been growing rice since the 14th century. No doubt brought from the east on ships by Venetian and Genoese merchants, Italian rice cultivation can be documented back to 1475. Italians now grow in the Lombardy, Piedmonte, and Veneto regions. While most food historians believe risotto is a peasant dish, turned sophisticated, the Italians are not the least bit hush-hush about the secrets to making good risotto. The first secret is, of course, the rice. Now, you can't use that box of Uncle Ben's sitting in your pantry. A creamy risotto requires Italian rice-it is short with a barrel shape, much different than long-grain rice. Italian rice has two characteristics-a very soft starch on the outside that melts away from the kernel, creating a creamy texture, and a very hard inner starch that stays firm, leaving the finished product "al dente", or firm to the bite. There are four varieties of rice that will make a good risotto: comune, semifino, fino, and superfino. The type most commonly used for risotto is Arborio, a superfino variety typically available in the United States. The second secret is the technique. Risotto is made by braising rice, which allows the grains to absorb the flavors of the cooking liquid, usually broth, along with other ingredients. The rice used in this preparation lends its starches to the cooking liquid-the results a rich consistency that resembles a heavy cream sauce. The process begins by toasting the rice in a "soffrito", a combination of chopped vegetables like onion, garlic, and carrots, before adding the broth in slowly, usually one cup at a time. While not particularly difficult to prepare, a good risotto requires patience and your undivided attention for 20 to 25 minutes, while you stir it in a rhythmic manner. What makes risotto distinctive is the combination of local ingredients that give it character. In the Piedmonte region, Italians add truffles and red Barolo wine. In Venice, seafood is a mainstay. Risotto is versatile. You can add any ingredients, and the cooking technique will blend and smooth out the flavors into a deliciously creamy dish. So why not make risotto using the amazing assortment of fresh local foods from our market? The flavors of Colorado add a savory charm to this otherwise Italian favorite.
Risotto alla Boulder Farmers' Market Makes 4 Entrée Servings To give your risotto a Colorado flair, stop by Bookcliff Winery for your chardonnay and Wisdom Poultry for your chicken. There are a number of growers at the market with asparagus, green garlic, and baby leeks. If the weather has delayed the pea crop, you can substitute petite frozen peas. Serve with a salad made from spring greens and a loaf of bread from Udi's. For the chicken: 2 tablespoons brown sugar 2 tablespoons salt 1 teaspoon large grind black pepper 4 boneless, skinless Wisdom Poultry chicken breasts In a small bowl, mix brown sugar, salt, and pepper. Coat chicken breasts evenly with the brown sugar mixture. Place chicken breasts in a medium-sized bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or as long as 6 hours. Grill chicken breasts over medium heat, turning once, until meat is opaque throughout and juices run clear, about 10 to 12 minutes. Remove from the grill and slice thinly. Set aside. For the risotto: 1 can (14 ½-ounces) chicken broth 1 cup water 4 tablespoons butter 2 stalks green garlic, thinly sliced 1 medium white onion, chopped 3 baby leeks (white parts only), thinly sliced 2 cups Arborio ice 1 can (14 ½-ounces) chicken broth ½ cup Bookcliff Winery chardonnay 1 cup thin asparagus, cut into 1-inch pieces 1 cup freshly shelled small peas or petite frozen peas 3 tablespoons fresh chives, thinly sliced ½ cup grated Parmesan cheese 4 tablespoons butter Salt to taste Large grind black pepper to taste In a large saucepan, bring 1 can chicken broth plus 1 cup water to a simmer over medium heat. Add 4 tablespoons butter, green garlic, onion, and leek and cook, stirring occasionally, until onion is soft, about 5 minutes. Add Arborio rice and stir until the grains are coated with butter. As liquid cooks down, add the second can of chicken broth ½ cup at a time and cook, stirring continually, until Arborio rice absorbs all the liquid, about 20 to 25 minutes. Adjust the heat as necessary so that the mixture maintains a gentle boil. Add wine, asparagus, peas, chives, Parmesan cheese, and 4 tablespoons butter. Mix and cook only long enough to heat through, about 2 minutes. Season with salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately. Cooking tip: Although labor intensive, it is important to add the liquid ½ cup at a time. Stir continually until all the liquid is absorbed. Then add another ½ cup. This technique results in rice that is delectably creamy while the grains remain separate and firm. Shopping for garden or English peas: Select garden or English peas with bright green, velvety pods. Discernible pearl-shaped peas should barely fill the pod. Avoid overgrown peas that are flattened against each other like teeth. Do not buy immature peas that are flat, dark green, or wilted. Avoid overgrown peas that are swollen and freckled with gray spots. A yellow color indicates age or damage. Storing garden or English peas: Peas are best eaten immediately after they are picked. When stored in plastic bags and refrigerated, garden peas will last 3 to 4 days. Preparing garden or English peas: To shuck garden or English peas, pinch off the stem and pull the string down the side of the pod. Using your thumb, push the peas out. Discard pods. Carol Ann Kates is the author of award-winning cookbook, Secret Recipes from the Corner Market, selected as one of the top ten favorite cookbooks by the Denver Post.
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Things I've been reading about recently:
Everything looks better when your head's in the sand:
The other side of USDA - The USDA recently released a 30 page report detailing the
Global Agricultural Supply and Demand:
This has the best analysis and summary of what is happening globally and the effect on food prices in the U.S. Worth at least looking at the graphs.
"The current financial crisis in the U.S. is likely to be judged in retrospect as the most wrenching since the end of the Second World War." -- Former Federal Reserve Chair Alan Greenspan, Financial Times, March 17, 2008
The Rise of the 'Locavore' How the strengthening local food movement in towns across the U.S. is reshaping farms and food retailing In Business Week - be sure to look at the slide show Michael Pollan discusses how we can move beyond organic to permaculture in a way that is fairly entertaining. What is permaculture and why does it matter? Do you have time for a video - http://www.ted.com/index.php/talks/view/id/214
Washington Post is doing a weeklong series on childhood obesity, exploring its causes, its impact and possible remedies. Is it me or doesn't it seem incredible that Sally of the Lean Plate Club does not recommend eating an apple instead of buying fruit juice or eating a baked potato instead of frozen french fries. If Sally is supposed to be providing options for healthier choices, where is the good wholesome food? Check it out: Interactive on Buying Better Groceries
And something we all knew:
Mindset Media and Nielsen Online Find Organic Consumers 153% More Open Minded Then Average Consumer
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The free kids activity tent today will showcase Ku Cha House of Tea who are providing a free Kids' Tea Party (for kids of all ages)!!!
The tea party will include: tea introduction, Tea brewing & tasting of low to no caffeine teas (Green tea, Oolong tea and Herbal tea) for kids, and Gong Fu Tea demonstration and practice.
This is the only date that the Ku Cha House of Tea is scheduled for the free kids activity tent, so don't miss them today!
Ku Cha House of Tea is a Boulder locally owned and operated tea store offering high premium loose teas around the world and the accessories needed to make a perfect cup of tea. They have been in business since 2005 (formerly known as The Leaf - All Things Tea). They are now located at 2015 13th St (between Boulder café and Trilogy). Please visit them and check out their free tea classes.
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Boulder Farmers' Market
Saturdays 8am to 2pm
Longmont Farmers' Market
Saturdays 8am to 1pm
Boulder Wednesday's Farmers' Market
Wednesdays 4pm to 8pm
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Family Farms, Local, Fresh I have been asked recently to make a distinction made between "family" and other farms. While there is no absolute way to categorize things, I believe the big differences are between a farm that is owned, managed, and operated by the same group of people versus one that is owned by one group, managed by another, and worked by a third.
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A note from Cindy, our Longmont Farmers' Market Manager:
The press has been full of articles about the rising cost of food across the globe. Locally, at our Longmont Farmers' Market, I surveyed our farmers last week to find out if they have had to raise their prices due to the increasing fuel costs. Many of you may know that we have farmers driving from 5 of our Colorado counties to attend our market. Despite my assumptions that the prices at the market would reflect recent gas prices, I was pleasantly surprised.
The word from our Longmont farmers was that their prices have not increased much since last year. For many local consumers, increased costs at the market would create an even greater gap towards healthier foods. Although many pocket books are experiencing the strain of increasing food costs at the stores, our farmers seemed to have become accustomed to dealing with financial strains.
In a recent agriculture economic assessment, conducted by Ken Meter from the Crossroads Research Center, the statistics on local farm and ranch losses were astounding:
"Overall, our region's farm producers have suffered a deficit of $1.2 billion since 1977. Overall, 72% of the region's farms and ranches lost money in 2002 (Ag Census), even after subsidies are taken into account. Farmers spent $79 million more producing crops and livestock in 2006 than they earned from sales of those products."
Not all these farmers can be found at farmers markets. But many kinds of farms and ranches are needed to keep the agricultural infrastructure local, like tractor supply and irrigation companies. It takes local economies to generate local economies. But how long will farmers be able to operate in this climate of losses and low wages? How much wider does the healthy food gap need to be before we decide to all work together as a community to develop an economically, socially and environmentally safe local food system? Join us at the Longmont Farmers' Market, where we are working to be a part of the solution.
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WE ARE:
13th street Downtown Boulder
Boulder County Fairgrounds
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
Alice May Brock
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Boulder Farmers' Market
is open Saturday
8am to 2pm
Longmont Farmers' Market
is open Saturday
8am to 1pm
Boulder Wednesday
Farmers' Market is open
4pm to 8pm
Mark Menagh
Executive Director
Boulder County Farmers' Markets |
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