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Strawberries
have
arrived |
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Greetings!
I'm getting some of the best phone calls from the merchants at the markets;
"I'll have strawberries on Saturday!"
"I've got a great muffin designed using Farmer John's wheat"
"My asparagus is at its peak tell 'em I got 'em"
"All the greens are growing fast!"
"Tell the customers to get thier plants in the ground now"
"I've got a ton of hanging baskets busting with flowers, can you feature them?"
One of the things we really enjoy is offering cooking schools space at the market. We do this because of the connection between great food and knowing some of the methods of preparing it. Some of us are not familiar with the wide variety of products that the farmers bring to our markets. The cooking schools are the best way to learn what to do with those fruits and vegetables that come and go throughout the season. Take the time to look around the market for things you are not familiar with and go ask one of the cooks at the market what they would do with it, they will give you inspiration for many meals.
See you at the market!
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Apple spice muffin with local flour!Several of our specialty food vendors have discovered Farmer Johns local winter wheat flour, branded - Butte Mill Flour. Howie of Brillig Bakery has developed a special Apple spice muffin using John's flour. You should try the scintillating goodness of a cinnamony apple hardy wheat muffin. Be sure to pick up the muffin early on Saturday, they go fast!  |
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Join the School of Natural Cookery at the Boulder Farmers Market this Saturday for the first of their weekly series of Cooking Demonstrations. Their Instructors and graduates will offer cooking demonstrations at 10am every Saturday morning.
First Demo: Saturday June 14th at 10 am
Location: North Side of the Boulder Farmers Market
Method: Quick Pickles and Pressed Salads
They will gather an assortment of seasonal vegetables and herbs to create these fast, simple, fresh, light dishes. Quick pickles and Pressed Salads are great for balancing oil and bring a bright contrast to the plate.
Their Philosophy
Cooking is an intuitive art where 'process' teaches us who we are with food. A solid understanding of the theories and techniques of cooking creates an essential structure for culinary exploration where no recipes are followed and all diets and cuisines are embraced.
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Culinary School of the Rockies
Visit with their Chef at the Market every Wednesday evening and every Saturday morning at the Boulder Farmers' Market. Watch demonstrations, pick up free recipes, and gather advice for cooking with seasonal ingredients fresh from the market.
Fresh Pea Hummus Crostini
Servings: Makes 25
Ingredients:
1¼ cups fresh shelled green peas (from 1½ pounds peas in pod)
1 cup drained canned garbanzo beans
¼ cup chopped fresh Italian parsley
¼ cup plain whole-milk yogurt
3 tablespoons chopped green onion
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
¾ teaspoon salt
25 thin baguette slices, toasted
2 tablespoons extra-virgin olive oil
½ cup pea tendrils (for garnish)
Method:
Puree first 8 ingredients in processor until almost smooth.
Brush toasts with olive oil and top with pea hummus.
Garnish with pea tendrils.
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Special cooking demos in One Boulder Plaza this Saturday.
What will you do with all those spring greens? The farmers' market abounds with baby spinach, arugula and spring mixes this time of year. Spring is a great opportunity to detoxify the liver, brighten your energy and boost immunity.
Come join Alison Anton at the Boulder Farmers' Market on the same Saturdays as the craft fairs to learn multiple ways to use what is fresh at the market. Alison Anton of Whole Gourmet and Ed Baumans Cooking school will be presenting "mini classes" each hour from 10am to 1pm - you'll learn what to with those greens when you get them home and taste some delicious, nutritious samples.
You can find her booth at the One Boulder Plaza location, just north of Canyon on the west side of 13th.
While in One Boulder Plaza be sure to visit the other vendors who are there. Local companies who wish to sample their new products to find out your perceptions. This week you will find Good Belly, Brain Toniq, Indian Peaks water, The restaurant Organic Orbit, and non-profits Boulder County Going Local, Natural Awakenings, Fringe Festival, and The Guide to health and healing. And since you have crossed "the canyon" you might just go visit the Pearl Street Mall for fun.
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Wednesday's Farmers
The Wednesday market is a smaller market, geared for those that wish to spend time with friends and family at a very local event. The Wednesday market can still meet all your weekly fresh food needs. Almost all the prepared and packaged food vendors at the Saturday market are also at the Wednesday market and a few vendors that just attend Wednesday.
FARMERS ATTENDING TODAY, 6/11:
All farmers grow what they sell. No resale is allowed!
Abbodanza Organic Seeds and Produce
BookCliff Vineyards
Boulder Altan Alma
Colorado Best Beef
Community Roots
Cure Organic Farm
Farmer John's
Haystack Mountain Goat Dairy
Hazel Dell Mushrooms
Henderson Farms (POTS)
High Wire Ranch - starts Wednesday today, with elk and bison
Jay Hill 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/Full Circle Farm
Steven's Farm
Two R's Farm
Windsor Dairy
Zentech Garden
Prepared 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 |
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Colorado Beef
It's What's Most Men Want for Father's Day Dinner
by Carol Ann Kates
Most men love a good steak. In fact, Father's Day is the number one steak-eating day in our nation. And, the men in Colorado are in luck because Colorado ranks tenth nationally in beef production, with almost 13,000 beef producers raising more than 2.6 million head of cattle annually.
If you are considering serving the father in your family a thick, juicy steak for Father's Day, consider visiting one of the beef producers at our farmers' markets.
Colorado's Best Beef Company, a family-owned, Boulder operation run by the Ferris and Elliot families, raises Charolais and Charolais-Crossbred all natural beef. Charolais cattle are known for being lean yet tender and full of flavor. This breed originated in France and came to the United States via Mexico in approximately 1936.
Charolais cattle have a genetic predisposition for tenderness. In fact, David Downie of Epicurean Magazine says: "Charolais are considered some of the choicest beef cattle in the world." But to further ensure excellence, Colorado's Best Beef products are dry aged for 14 to 21 days.
The Ferris and Elliot families raise beef the old-fashioned way. Colorado's Best cattle are never given any antibiotics, growth hormones, or steroids and are minimally processed at USDA inspected and approved local plants. If the father in your family doesn't want a steak, Colorado's Best Beef also sells roasts, ground meat, brats, franks, and Italian, German, summer and breakfast sausages.
Colorado Best Beef can be found at the Boulder Farmers' Market on Saturdays and Wednesdays.
Another beef producer is Honeyacre Enterprises. Cindy and Russ Shoemaker raise grass-fed beef on 123 acres in Morgan County. The Shoemaker's believe grass-fed beef is the healthiest. Meat from grass-fed cows contains less total fat and calories than meat from grain-fed, feedlot-raised cows. In addition, research shows that grass-fed beef is higher in omega-3 fatty acids and CLA, conjugated linoleic acid-both help fight against cancer and other diseases.
Besides being grass-fed, Honeyacre cattle are allowed to roam in a pasture. Research shows the meat from free-range cattle is four times higher in Vitamin E than beef from a feedlot.
There are environmental benefits to grazing as well. Researchers from Colorado State University have found that dominant plant species like the prickly pear cactus overproduce and choke out other native plants in un-grazed pastures. Plant diversity is best in moderately-grazed pasture land.
Like the Ferris and Elliot families, the Shoemaker's raise beef the old-fashioned way as well. Honeyacre Enterprises cattle are never given any antibiotics, growth hormones or steroids and are also minimally processed.
Honeyacre Enterprises can be found at the Longmont Farmers' Market on Saturdays.
Natural Homestead Beef, a family-owned, Erie operation run by Frank Silva, raises Highland all natural beef. This breed originated in the Scottish Highlands and western coastal regions of Scotland. Highland cattle are known for being lean, well marbled, and highly flavorful with little outside waste fat. Highland beef is low in fat and cholesterol because their heavy double coat of hair reduced their need to put on surplus back fat. Laboratory tests determine that highland beef is higher in protein and iron, and lower in cholesterol and fat than other beef breeds.
Frank Silva also raises beef the old-fashioned way. His cattle are never given any growth hormones, steroids, antibiotic feed additives, or animal by-products. His cattle is grass-fed and offers a choice of grain finished or grass finished beef. They are also offered alfalfa hay, millet, and fresh spring water. The grain that is fed during the final finishing stage consists of corn, peas, and sunflower seeds that is grown, mixed and fed on the farm daily.
The facility where the processing takes place is a small family owned and operated USDA certified facility. The cattle are processed at about 24 months of age and then dry aged for a minimum of 21 days to further lock in flavor. No water or chemicals are ever added to this process.
Natural Homestead Beef can be found at the Boulder Farmers' Market on Saturdays and Wednesdays and at the Longmont Farmers' Market on Saturdays. In addition to steak, he sells roasts, hamburger patties, kabob/stew meat, liver, and sausages (brats, German, and hot link flavors).
So, if you are considering purchasing a steak for the father in your family, stop at Colorado's Best Beef, Honeyacre Enterprises, and Natural Homestead Beef booths for a healthy, yet tasty piece of meat. And if you are looking for a recipe, following is my husband's favorite Father's Day's preparation.
My Husband's Favorite Father's Day Steak
Smothered with Shitake Mushroom Sauce
Serves 6
For a real Colorado flavor, stop by Hazel Dell Mushrooms for the shitakes.
For the shitake mushroom sauce:
1 pound fresh shitake mushrooms, sliced into ½-inch strips, stems
removed and set aside
3 tablespoons butter
3 tablespoons peanut oil
1 teaspoon minced garlic
8 rounded teaspoons Grey Poupon® Country Dijon mustard
2 cans (10 ½-ounces) Campbell's® Double Strength Beef Broth, divided
½ cup heavy cream
Salt to taste
Large grind black pepper to taste
In a large heavy skillet, place butter and peanut oil over medium heat, add sliced mushrooms, stems, and garlic, and sauté until tender. Add mustard and 1 can beef broth. Mix thoroughly, increase heat to high, and boil until reduced by half. Add second can beef broth in small portions, boiling until the sauce is reduced by half, about 20 to 30 minutes. Add heavy cream and boil until the sauce thickens. Season with salt and pepper to taste. Remove stems before serving.
6 New York strip steaks, cut 1 to 1 ½-inches thick
Salt to taste
Large grind black pepper to taste
Preheat the grill to high. Season steaks with salt and pepper to taste. Grill over hot coals 5 to 8 minutes per side or until cooked to the desired temperature, about 5 minutes per side for medium rare. Serve sauce on the side.
Shopping for beef: Beef is graded Prime, Choice, or Select. It is the marbling in beef, the tiny white flecks of fat within the meat muscle, that determine its flavor-the more the better. Prime beef has more marbling and, therefore, more flavor. It is the most tender and juicy grade of beef, however, it is higher in fat content and also the most expensive grade. Choice beef is less expensive than Prime but still has good flavor and tenderness. Select beef has the least marbling, is tough, and lacks flavor.
The best beef is aged. There are two processes for aging beef-dry and wet. "Wet-aged" means the beef is locked in plastic with a bit of water and left for 21 to 28 days. "Dry-aged" means the beef hangs in a cooler so that the blood drains out of the beef. Dry-aging takes from 10 days to 6 weeks. This process yields a very lean, tasty, and dense steak. If you want to serve the dad in you family the very best cut of beef, purchase "dry-aged" Prime beef.
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 Food Staff. For more information visit: www.cornermarketsecrets.com. |
| Kids Activity Tent tonight:
The Living School
is "Mask Making"
Our beer or wine garden is open!
Tonight our new brewer is joining us have an OSKAR BLUES BREW!
Music
tonight June 11th, Steel Pennies
Saturday
June 14th, Laurie Dameron
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OTHER THINGS
USDA NCAR, UCAR and others release the The Effects of Climate Change on Agriculture, Land Resources, Water Resources, and Biodiversity in the United States
Published May 2008, the Synthesis and Assessment Product 4.3 (SAP 4.3): The Effects of Climate Change on Agriculture, Land Resources, Water Resources, and Biodiversity in the United States is the most extensive examination of the impacts of climate change on important U.S. ecosystems undertaken to date. SAP 4.3 is one of a series of 21 Synthesis and Assessment Products being produced under the auspices of the U.S. Climate Change Science Program (CCSP), which coordinates the climate change research activities of U.S. government agencies. http://www.sap43.ucar.edu/
Downtown Boulder's Bands on the bricks starts June 18th
Is this the future of food - biotechnology?
One of the major reasons of the bees' decline is by the ingestion of GMO proteins?
and if that bee story bothers you how about birds?
Globalization: American Songbirds Are Being Wiped Out by Banned Pesticides
Bats are dying off also?
SUV - Suddenly Unwanted Vehicle
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L'Atelier Restaurant
18th & Pearl (Downtown Boulder) Another one of our 'Restaurant Fresh Connection' restaurants is having a special Keep it Green! "From the Farm to Your Table" meal - Join them for a plethora of food from local farmers purchased directly from the Boulder Farmers Market. Also, enjoy wine & food pairings with a selection of Organic Wines. Call L'Atelier to make reservations: 303.443.7233
Date: Jun 25, 2008 (Wed)
Time: 6:30 PM - 9:30 PM
Cost: $59 plus tax & gratuity
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| Walk & Bike Month information booth at Boulder Farmer's Market
As part of Walk & Bike Month in June, GO Boulder will host an informational booth at the Boulder Farmer's Market, 13th and Arapahoe, on Saturdays from 10 a.m. to 2 p.m., and on Wednesdays from 4 to 8 p.m. Stop by to pick up your free leg band, bike bell, and burrito coupons when you register for Bike to Work Day, which takes place on Wednesday, June 25. Please register first Online at www.drcog.org.
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Use Locally Grown Tomatoes to Avoid Salmonella
National food chains and grocers are busy pulling tomatoes from their shelves and restaurants are removing raw tomato dishes from their menus, but tomatoes from the Farmer's Market are still safe to eat.
17 states have seen consumers affected by the recent salmonella outbreak in red round, Roma and other large tomatoes, according to the Centers for Disease Control. The center did add, however, that homegrown tomatoes are safe to eat and should contain no salmonella.
The effects of salmonella are not pleasant and include diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days.
The Boulder County Farmers' Market and Longmont Farmer's Market will be carrying perfectly safe and delicious tomatoes throughout the summer and into November.
The tomatoes sold at the Farmer's Market have not been exposed to salmonella.
The tomatoes from 2 R's Farm at the Boulder County Farmers' Market are grown by Regan and Randy Waddle, who raise these gorgeous Dutch beefsteak tomatoes hydroponically in a 14,500 square-foot greenhouse. Beefsteak is the name given to large, meaty tomatoes. Regan maintains all the produce from 2 R's Farm is naturally grown. No pesticides or chemical fertilizers are used, and they pick their fruit when it is red ripe, the day before they take them to market.
At the Longmont Farmer's Market, locally grown fresh tomatoes are available from Honeyacre Farms.
More information can be found on the FDA's website: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html
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 Fine Art and Fine Craft Fair in Boulder this Saturday June 14th
Featured Artist Wyncia Clute
Wyncia's
Sewing insulated shopping bags to creating Yoga dolls has made for a wonderful journey for me as a crafter. I started making items to sell when I discovered the need for a well insulated, re-usable bag to get ice cream from Boulder to my home five miles northwest of town. I have continued to discover what fun it is to work with fabric, each winter adding something new to my collection of sewn items. I use a variety of remnants and samples of fabric in my work. This year I am running my sewing machine with electricity from the sun. With these green products I am proud to be a member of Co-op America's green business team.
This year's Yoga dolls are fashioned after my daughter Maggie who is a yoga teacher in Maui. I hope the chop stick holders will encourage folks to carry their table ware with them instead of using disposables. It is great fun to work at the farmer's market. I hope to meet you there.
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Nearly one-fifth - 19 percent - of American meals are eaten in the car.
(Do you think that includes the strawberries on the way home on Saturday?)
WE ARE:
Boulder Farmers' Market
13th street Downtown Boulder
Boulder County Fairgrounds
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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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