 |
|
|
|
|
The Boulder and Longmont Farmers' Markets are full on with fresh food. The Wednesday market in Boulder has two more evenings to go ending on October 1st. The Longmont market continues to the end of October the 25th. The Boulder Farmers' Market has the longest season of any Farmers' Market in Colorado continuing on with lots of food available until November 1st. Make sure you mark your calendar for two special markets that happen after the season ends - November 22, and December 13, more on those in the future.
Sarah Violet works at the Boulder Farmers' market and part of her responsibilities is to check with all the vendors and look at all the booths to see what is for sale and track any new items that come into the market. This is her report for last Saturday:
Some cool things at the market:
Abbondanza has celery. Red Wagon has parsnips, daikon radish & sunchokes. They also had rhubarb. I asked them why & Libby said that it never bolted this year, so they are still harvesting it. This upcoming Saturday will probably be the last day for it.
Pumpkins & winter squash are still coming in. This week for pumpkins, we had pie pumpkins, big jack-o-lantern pumpkins, white ones & Cinderellas. For winter squash, there were a bunch of heirlooms (mostly from Oxford gardens - Peter showed me the varieties in his catalogs): Blue Balet Hubbard, Galeux d'Eysines, Queensland Blue, and Thelma Sanders Sweet Potato (these apparently taste like sweet potatoes.)
Other squashes were Butternut, Buttercup, Carnival, Delecata, Green Acorn, Green Hubbard, Red Kuri, Spaghetti, & Sweet Red Kabocha. Lettuce is slowly coming back now that the weather has cooled off a little.
And of course, the summer stuff is still happening: tomatoes, peppers,
melons, etc.
Tonight there is a special feature, Hugo Matheson from The Kitchen Cafe and the team from Meadow Lark Farm Dinners. Have teamed up to slow roast some of John Long's Pork and offer samples to customers tonight. I asked them why would they want to give away their time and food? "Because we just really appreciate the Farmers' Market, and the Farmers"
Mark Menagh
Exective Director
Boulder County Farmers' Markets
|
|
Pattypan
by Carol Ann Kates
Pattypan squash, also known as "white squash", "scallop squash," "button squash," or "custard squash" is a summer squash that comes in yellow, green, and white varieties. I've had my eye on these toy-top looking veggies for most of the summer. You'll recognize them by their shallow shape and scalloped edges.
As a former grocer who has created recipes using every kind of perishable product available in a grocery store, I must admit the pattypan has had me a bit mystified. I've purchased them a time or two during the summer intent on developing my own pattypan recipe but never followed through. This week I finally confronted my fascination with this flying-saucer looking vegetable. 
My research into the pattypan revealed that it is most tender when somewhat immature and is best for eating when it is no more than two to three inches in diameter. I found you can use pattypan just like you would any other summer squash. Talking to a cook who has used it for years, she advised just cutting it into wedges and using it like zucchini or yellow squash. But you can also scoop out its flesh and then stuff it with a tasty filling, or you can use the pattypan as a decorative container for other foods like soup. I chose to scoop and stuff and that recipe follows:
Pattypan Squash
with Rice Stuffing
Serves 2 to 3
For the pattypan squash:
Water for boiling
6 small pattypan squash, stems and blossoms removed
In a large kettle, bring one inch of water to a boil over medium-high heat. Add squash, cover, and cook for 8 to 10 minutes, or until squash are soft yet still firm when pierced by a fork. Remove squash from water, drain, and cool. Using a sharp knife, slice off the top stem. Using a melon baller, carefully scoop out the center of squash. Chop reserved pieces of squash and set aside.
For the rice:
1 1/3 cups water
½ cup uncooked rice
1 tablespoon butter
In a large saucepan, bring water to boil over high heat. Stir in rice and butter. Reduce heat, cover, and simmer 20 minutes, or until rice is tender. Remove from heat. Let stand covered 5 minutes, or until rice has absorbed water.
For the stuffing:
1 tablespoon Corner Market Secret Recipes Meyer lemon extra virgin olive oil or
your favorite extra virgin olive oil
¼ cup red bell pepper, diced
¼ cup fresh or frozen corn kernels
Reserved squash ½ cup green onions, thinly sliced
1/3 cup feta cheese, crumbled
1 teaspoon fresh basil, chopped
¼ teaspoon sea salt
Freshly ground black pepper to taste
Cooked rice
Preheat oven to 350 degrees F. In a small sauté pan, place olive oil over medium heat. Add red bell pepper and corn and sauté until tender, about 2 to 3 minutes. Add reserved squash and green onion and continue sautéing for 1 to 2 minutes. Remove sauté pan from the heat and stir in feta cheese. Add basil and season with salt and pepper. Combine the red bell pepper mixture with rice.
Using a spoon, gently stuff each squash with the rice mixture and place stuffed squash in an ovenproof baking dish. Cover loosely with aluminum foil and bake for 15 minutes, or until squash are heated through.
Selecting pattypan squash: Look for pattypan squash with shiny, taut skin. If the skin is lightly scratched or bruised, it will not compromise the quality of the squash. Pattypan squash should be 2 to 3 inches in diameter.Storing pattypan squash: When placed in plastic bags and refrigerated, unwashed pattypan squash should keep for up to 1 week.
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.
|
Culinary School of the Rockies
Recipe: Rustic Pear and Apple Galette
Every Wednesday evening and Saturday morning, CSR is at the Boulder County Farmers' Market. Pick up free recipes, try scrumptious seasonal samples and gather advice for cooking with ingredients fresh from the market.
Makes one 10-inch galette
Ingredients:
Crust
2 cups all-purpose flour
¾ teaspoon salt
1 tablespoon sugar
1¾ sticks unsalted butter
1/3-½ cup ice water
Fruit
2 large apples, peeled and cored
3-4 pears, peeled and cored
Juice of 1 lemon
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon fresh cinnamon
½ teaspoon fresh nutmeg
½ teaspoon ginger
2 tablespoons butter, cut into 1" cubes
2 tablespoons sugar
Method: Heat the oven to 425° F. Pulse the flour, salt, sugar and butter in a food processor until crumbly. Slowly add the ice water just until it comes together in a dough. Wrap in plastic wrap and refrigerate while you prepare the fruit. Thinly slice the apples and pears and toss with the lemon juice, brown sugar, flour and spices. Take the dough out of the fridge and gently pat onto a lightly greased large round pizza pan, or rectangular baking sheet. This is rustic pastry - don't worry too much about the look. Lay the fruit out in overlapping circles, then fold the pastry up around the edges. Dot with butter and sprinkle with sugar. Bake for about 50 minutes or until browned and crispy on the bottom. Cool to room temperature and serve with whipped cream, caramel sauce, or vanilla ice cream.
For more recipes, visit the CSR website! |
|
Longmont Fine Art and Fine Craft Fair
This Saturday September 27th
Featured Artist
Yoko Massa
Fused, Stained Glass and Ceramic Artist
Yoko has been an accomplished and recognized artist for more than three decades, both here in the United States and in the province of British Columbia. Born and educated in Nagoya, Japan, Yoko began her career as an artist by designing and making custom copper-enameled jewelry. Her unique and beautiful creations are well known throughout the Vancouver, B.C. area.  Due to health concerns, Yoko discontinued enameling and searched for a safer medium of artistic expression. During this quest, she developed skills in many crafts, including gold leaf application, cabinetry, china painting, clay sculpture, stone carving, flower arranging, mosaic tile, and others. In 2002, Yoko discovered stained glass as a creative outlet and quickly developed proficiency and passion for this challenging craft. Her ability in choosing just the right color combinations, her skill in executing complex designs, and her attention to detail all contribute to high-quality, one-of-a-kind works of art. Yoko  added fused glass arts to her repertoire in 2005. Yoko's current focus is on fused dichroic glass jewelry, which she offers at local art and craft fairs and farmers markets. Her heart's desire is to share the beauty and joy that she experiences in her art. The number of repeat customers who seek her out increases each week. Currently Yoko's Glass creations are displayed at the Salude Clinic in Longmont and the Estes Park Art Center. Her works were also featured on the front page of the Longmont Daily Times in August 2006. She has taught Stained Glass classes at the Longmont Sr. Center and on occasion has hosted private glass classes at her home studio in Longmont. |
Longmont Farmers' Market
with Cindy Torres
Stocking Up on the Harvest
The best time of the local farm season is upon us. The cooler weather has made all your seasonal favorites available at the Longmont Farmers' Market. The farmers are stocking their market stands with fruits, vegetables, meats, and cheeses for dinner tonight or storage throughout the winter. The best part of the fall season at the market is the opportunity to stock your pantries, freezers and cupboards with farm fresh foods. Not only will you have access to great food in December and April, but you'll save on gas in the long run.
Winter squashes are available in abundance and can store for many months. Winter squash comes in a variety of shapes, sizes, colors and textures. They also make great table-top and mantle decorations until you are ready to put them in the oven. Popular varieties available now at the market include: butternut squash, delicata, spaghetti and acorn squash. They make fantastic cool weather soups and snacks. If you've never had the pleasure of cooking a winter squash, never fear, just stop by and ask Chef Deb at the Longmont Farmers' Market, who will have plenty of easy recipes, tips, and samples.
If you haven't stocked up on Colorado peaches, you still have a chance! I've never canned, but I still manage to enjoy peach and apple pies for winter holidays. All I need is a knife, cutting board and freezer bags. Preparing fruits for freezing can be fun for the entire family. For tips on canning, visit Mountain Valley Canning, also a the Longmont Farmers' Market, or check out the great canning classes offered by Ann Zander at the Colorado State Agriculture Extension Service: azander@bouldercounty.org
If you're running out of room in your freezers and pantries at this point, check out the space in your neighbor's or cousin's kitchens. I have a share of a grass-fed cow and will need to share freezer space with friends in order to store it all. This gives me the room I need and an excuse to visit them in the colder months when I tend to become a hermit.
All good things must come to an end, so don't miss out on the last 5 markets of the Longmont Farmers' Market season. If you haven't spent your Market Bucks, you have until the last market on October 25th. So join us this Saturday for great food, the Boulder County Farmers' Market Fine Arts & Craft Fair, and exciting and tasty cooking demonstrations by Chef Def!
Chef Deb
The Longmont Farmers' Market has been delighted to host a fabulous local chef, Chef Deb. She has been cooking up farm fresh produce from our local farmers into a variety of delicious dishes from her own user friendly recipes. Before your very eyes in the center of the market, she will transform your beautiful mantle piece winter squash into a scrumptious entre. This Saturday, follow the sweet aromas of her famous Roasted "Bohemienne" with Spaghetti squash and fresh goat cheese!
She will also have the following recipes available:
Peach Vanilla bean jam
Peach Pink peppercorn Jam
Peach Lavender Jam
AND recipes for:
Plums preserved in Vodka ..(to make the most awesome holiday plum cakes in December)
Fresh Plum Cake recipe.
For now we will pass along this recipe of Chef Deb's for you to start planning!
Roasted "Bohemienne" w/ Spaghetti squash and fresh goat cheese
Serves 4
2 small- medium eggplants cut into 1/2 inch dice
6 small- medium ripe tomatoes
4 Tbl Extra Virgin Olive oil
1 medium red or yellow onion, cut to 1/2-inch dice
2 cloves garlic, minced
4 sprigs fresh thyme
1 fresh bay leaf
2 stems fresh basil, leaves gently torn.
Kosher salt and fresh ground pepper to taste
1 large spaghetti squash, cut in half and seeds removed
Fresh butter or additional Olive oil
2 oz. fresh goat cheese, crumbled
Preheat your oven to 375° AND Put a 4 quart pot of water on to boil.
Bohemienne: If using smaller eggplants, there is no need to salt your vegetable. If the eggplant is large and the seeds are dark, lightly salt the pieces and allow to rest for 15- 20 minutes, rinse, dry and begin the recipe.
With a paring knife, remove the core of each tomato, and make a 1-inch "x" on the bottom of each. Gently place the tomatoes into the pot of boiling water for 1 minute. Remove and place them in bowl with ice water. Beginnings at the "x" remove and discard the skins from the tomatoes. Cut the tomatoes in quarters, and squeeze out the seeds* Chop the tomatoes into 1/2 chunks, and set aside.
Using an oven safe casserole pan, heat on stovetop to a medium temperature, add oil then onions and cook for 5-6 minutes. Next add eggplant, and cook for 10 minutes. Add garlic, thyme, and bay leaf. Cook for 2 additional minutes and then stir in the chopped tomatoes. Place casserole in the oven on the bottom rack and cook for 30- 45 minutes. Stir occasionally, smashing vegetables as they cook. Remove from oven when vegetables are soft and tender, remove thyme and bay leaf. Add basil and adjust salt and pepper to taste.
Spaghetti Squash: Place Squash on a rimmed sheet pan lined with parchment or foil, cut side down , pour 1/2 cup of water around the squash. The Squash goes into the oven after the Bohemienne has been in the oven 20 minutes. Begin to test Squash for doneness after 20-25 minutes, by simply inserting a paring knife into the flesh. If the knife slides in and out without any resistance, your squash is done.
To Serve: Using a fork gently begin to pull the flesh of each squash way from the skin, (notice it looks like spaghetti) add a few pats of butter or olive oil, a pinch of two of salt and some fresh pepper. Divide the seasoned squash onto warm plates, top with hot Bohemienne, a few crumbles of goat cheese and a few more leaves of basil. Enjoy the season where the end of summer meets the beginning of Fall.
*Strain /save the liquid from the tomatoes/tomato seeds. The tomato water can be added to fresh salad dressing; or the water can be frozen for later use. Discard the seeds.
|
School of Natural Cookery
Stop by their booth at the Boulder Farmers' Market on Saturday where they will demo:
This week culinary instructor Monique Rugile will demonstrate how to make a deeply flavorful French Onion Soup without any animal products.
www.naturalcookery.com
|
|
Best Ways to Prepare Nature's Bounty
by Anne Zander
We all know buying local is important, but why? Well here are 2 reasons why you should grab Colorado grown products...
1) Buying local food keeps us in touch with the seasons.
By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.
2) Buying locally grown food keeps you touch with your community.
Whether it's the farmer who brings local apples to market or the baker who makes local bread, knowing the people who grow your food is such a powerful part of enjoying a meal. Now before I delve into nutritional science, I would like to thank all the Colorado farmers for providing such delicious, fresh, and beautiful produce. Without their dedication I would have little to write about.
So much is in season locally and the produce available is at its highest quality. What is the best way to cook all those fruits and vegetables in order to retain as many nutrients as possible?
Well the answer is not simple.
For example, if you feel you are lacking in nutrients you have to make a conscious decision to steam your veggies, or better yet, eat them raw instead of frying them (by far the worst preparation for nutrient loss).
That's not to say that raw is always best, because sometimes unless a vegetable is cooked, some of the nutrients in them are not bio-available to us. On the other hand, cooking always results in some loss of nutrients, especially water soluble ones, such as C and B vitamins.
Overall, eating a balance of raw and cooked vegetables is best. Raw beets are delicious shredded on top of salads. Green beans sliced really thin on a diagonal, tossed into hot rice, or a slaw, is another great way to eat raw a vegetable that is usually cooked.
Let's briefly define some key terms:
Vitamin. An organic compound required as a nutrient in tiny amounts. Vitamins are not synthesized in the body and must be obtained from the diet. Vitamins are categorized as either fat soluble such as A, E, D, and K, or water soluble such as C and the B vitamins like folate, thiamin, niacin and riboflavin. These categories mean that fat or water must be present at the time of eating in order for our bodies to absorb them.
Antioxidant. A molecule capable of slowing or preventing the oxidation of other molecules. Oxidation produces free radicals. Free radicals are cells that are missing an electron, either from disease, damage or normal metabolic activity. Generally free radicals attack the nearest stable molecule, stealing it's electron. Antioxidants neutralize free radicals by donating one of their own electrons. Antioxidants don't then become free radicals. Their purpose is to repair. They are stable with or without an electron.
Minerals. Inorganic substances categorized as either micro-nutrients, micro-minerals, and trace elements, needed only in small quantities, such as iron, chromium, iodine, manganese, and zinc or macro-minerals that make up a more substantial proportion of body weight such as calcium, magnesium and phosphorus.
Phytonutrients. Healthy substances found in plants other than the essential nutrients. Phytonutrients called carotinoids give flowers, fruits, and vegetables their color such as carotene in orange fruits and vegetables, lycopene in red fruits and vegetables, and chlorophyll in green fruits and vegetable. Carotinoids have antioxidant qualities.
Preparing Produce for Optimum Nutrition
Here are some interesting facts and tips, to help you decide which way to prepare your produce tonight.
Different cooking methods result in more vitamins, minerals, antioxidants and phytonutrients being lost, changed, or even enhanced.
Vitamins are sensitive to heat and air exposure, therefore the higher the cooking temperature and the smaller a food is cut, the greater the loss of vitamins will be.
Try not to peel vegetables, cook vegetables whole, if possible, then cut into smaller pieces, and never overcook. Also, bruised vegetables will have less A and C vitamins.
One study showed that boiling vegetables for five minutes or more resulted in a 36 - 55% loss of vitamin C, while steaming only resulted in a 17% loss and sometimes no loss. However, boiling carrots increased carotenoid levels but decreased polyphenols when compared to raw.
In the case of tomatoes, processing and cooking made lycopenes two to three times easier for our bodies to absorb. Lycopene is also a fat soluble nutrient, so eating it with, say, olive oil, will also help us to absorb it.
The protein in an egg yolk oxidizes when the yolk is broken. Poaching eggs is best.
Soaking grains such as rice (white or brown), wheat berries, quinoa, millet and numerous others, with a little apple cider vinegar (about 1 teaspoon for 2 cups of grain), will greatly increase mineral absorption.
Cooking produce to above 135° will always kill all beneficial enzymes. That's why eating some raw produce every day is important. Enzymes help us digest our food and absorb it better, so I prefer my diet to be a balance between raw and cooked.
Simple Guidelines to Remember for optimum nutrition:
Eat a variety of fruits and vegetables prepared in a variety of delicious ways because they contain important nutrition;
Eat your vegetables as fresh as possible;
Eat organic whenever possible (they have more antioxidants);
Eat something raw every day, whether it is a vegetable or fruit.
And for Pete's sake, don't just eat potatoes, corn and broccoli!!!
My research was collected from the following sources: U.C. Davis, Cornell, Colorado State University, American Journal of Clinical Nutrition, and USDA.
Whole Wheat Pasta with Arugula Pesto, Roasted Peppers & Goat Cheese
Here is a good example of balance between raw and cooked, all in one dish. Another great addition to this recipe would be to roast whole cherry or grape tomatoes and add them to the pasta. Simply toss tomatoes in a bowl with olive oil and salt, place in a roasting pan and bake at 400° for 30-40 minutes.
Arugula Pesto
Ingredients:
4 cups Arugula leaves (or substitute raw spinach)
2 cups fresh basil
½ cup hazelnuts, walnuts, or almonds, toasted
½ olive oil
2 shallots
2 cloves garlic
1 teaspoon lemon zest
salt & pepper
Directions:
Place all ingredients in a food processor, blend until smooth.
Pasta
Ingredients:
2 roasted peppers, or 1 jar whatever size you want, thinly sliced
4 oz goat cheese, crumbled, or fresh mozzarella balls cut into quarters
few handfuls fresh baby spinach, left raw
1 lb whole wheat pasta any shape you like
salt & pepper
Directions:
Cook pasta according to package directions, drain, toss with pesto, roasted peppers, spinach, and goat cheese.
You can always contact Ann for more information about other fall produce and how to preserve it at the Colorado State University Extension office of Boulder County at 303-678-6238 or azander@bouldercounty.org
|
Information found on the web with links to the full story
______
bcbr.com
Farm tour gives glimpse into farmers' markets
BOULDER - A group of Boulder city councilors and county commissioners breathed the fresh air of local organic farms Aug. 14 to learn where and how some of the goods at the Boulder and Longmont farmers' markets are grown.
_____
Organic-man to the rescue! What comic book giant Chuck Rozanski ate for a week - That's - Jay Hill Farm's Chuck
"When Chuck Rozanski really likes something, he tends to want more of it - a lot more.
And when it came to food, Rozanski wanted the fresh, unadulterated fare he ate as a child on his grandmother's farm in Germany.
"She had worked for a Parisian household. She was a great cook," he said. "Sunday was rabbit day. She made wonderful rabbit with onions."
In 1991, long before organic, sustainable and local became common culinary adjectives, Rozanski and his wife, Nanette Furman, moved their four daughters - Rowan, Aleta, Tanith and Elsbeth - to the 32-acre Jay Hill Farm just outside Boulder.
Their collective passion for organic gardening has blossomed into an enterprise that supplies restaurants, including Denver's Z Cuisine, and customers at the Boulder County Farmers' Market with everything from cinnamon basil and yellow chiles to salad greens and San Marzano tomatoes."
______
FDA issues rules for genetically modified animals
Genetically engineered animals moved closer to the dinner table on Thursday as the U.S. Food and Drug Administration made the process it will use to review new proposals public.
The FDA published proposed detailed guidelines that producers of genetically engineered animals would have to follow to determine whether there are any risks to humans, the environment and the animals themselves."It is incomprehensible to us that FDA does not view these animals as different from their conventional counterparts," said Jean Halloran, director of food policy initiatives at Consumers Union.
"Consumers have a right to know if the ham, bacon or pork chops they are buying come from pigs that have been engineered with mouse genes."
But the FDA said labeling would be required if there is a significant change in the food. For example, pork from pigs engineered to produce meat with higher levels of omega-3 fatty acids would need a label. Under current National Organic Program rules, genetically engineered and cloned animals are prohibited in organic food production.
_____
Best Healthy Places to Retire: Boulder, Colorado
"Sure, the tax burden is kind of big. But the awesome Rocky Mountains are even bigger."
_____
At the end of this month consumers will finally see country-of-origin labels on store shelves. It's taken six years for this rule to be implemented! Thankfully the U.S. Department of Agriculture got the rule mostly right, but there are still loopholes that large quantities of food will fall through. Because of USDA's broad exemptions for 'processed' foods, minimally processed foods such as roasted nuts, frozen vegetables, and smoked bacon will not have to be labeled with their country of origin. Apparently, food processors can identify the origin of foods such as nuts when they're raw, but they forget where they're from as soon as they roast them.
____
On that note China is stepping up its HFCS (high fructose corn syrup) production and has started shipping globally. foodnavigator.com
Don't drink the baby formula but how about the rest? China Organic Agriculture Gains 60% On 3X Volume
tradingmarkets.com ____
There are a few days left to apply to the 2008 Building Farmers Program, Market Farm Track. If you are interested in going the next step into farming this is a must take course. The Boulder County Farmers' Market is a sponsor of this program, and we highly recomend it for those that have just begun farming and expirienced gardners who are ready to sell at the Farmers' Markets.
Now in its second year, the MFT is primed for an even better program with more farmer oriented presentations, networking and community building over fantastic catered dinners with local produce, and better program structure for optimal participant learning.
We have limited spaces for new, intermediate, and experienced farmers and can guarantee that everyone will learn something that will improve their market farm business and will meet folks who will help to broaden and strengthen the farm community. Some 2007 participants are choosing to apply for 2008 because they feel there is so much offered in the program and thus more to learn and share.
Please send your application and registration before the October 1 deadline.
See program brochure, application and registration forms attached and online at:
______
Very nice article on honey with a video of Julie Finley of Growing gardens.
So we could really increase the awareness of growing food if we go along with this plan.
______
"I recently enjoyed one of Meadow Lark's $65 fixed-menu dinners at Oxford Gardens, a small but inviting farm nestled between Longmont and Boulder. Upon arrival, I was greeted with a refreshing aperitif of sauvignon blanc infused with herbs and a dash of sugar. Meadow Lark staff then served an addictive appetizer of freshly fried squash blossoms and onion rings, seasoned with fruity olive oil and coarse salt.
Next up was a brief farm tour, which afforded an opportunity to admire the neat rows of squash, carrots and turnips planted in the rich sandy soil. At tour's end, the approximately 30 diners took their seats at the long outdoor table. Although we were seated in the middle of a field, the table was a study in rural elegance, set with fine linen and silver. The view of the twilight sky above Long's Peak didn't hurt either."
- And Cindy Sutter of the Daily Camera had dinner with Meadow Lark Farm Dinners at Cure Organic Farm. dailycamera.com
_____
______
"If you wanted to find out what was going on - like where the local dance was and where to find it - you went to the open-air market," he says.
To find out what was happening in the city, he did what he'd done every time he docked at a different South Pacific island: headed down to the market - the Boulder County Farmers' Market, now in its 23rd year on 13th Street downtown and 25th year overall. Menagh was smitten.
"I was blown away by the central part of the community here in Boulder and how exciting it was and how everybody really loved the market," says Menagh
| |
|
|
In 1966, sucrose made up 86 percent of sweeteners. Today, 55 percent of sweeteners used are made from corn. And while people ate no high-fructose corn syrup in 1966, they ate close to 63 pounds each in 2001.
WE ARE:
Boulder County Fairgrounds
|
|
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 |
|
|
|
 |
