More Space, More Parking at the Boulder Farmers' Market.

As I start my second season as BCFM's Executive Director, I want to welcome back our loyal customers and supporters with news of exciting changes to the Boulder Farmers' Market. Thanks to the generosity of our neighbors at One Boulder Plaza, we have two additional free parking lots available on Saturdays, making a total of 5 free parking lots within two blocks of the Saturday market. See the area map below for these locations. Market shoppers will also notice that there is more room on the street. Thanks to the City of Boulder who removed the traffic islands on 13^th street and relocated the bike racks on the west side of the street to locations north and south of the market, our vendors on the west side of the street are able to back up a couple of feet, creating a wider pedestrian walkway at the center of 13^th street. Other changes include convenient bike parking at the south end of 13^th street at Arapahoe. 

We are pleased to report that most of your favorite farmers, meat and cheese producers, flower growers and food artisans are returning for the 2011 season along with several new vendors. This Saturday promises to be a beautiful spring day in Boulder.  We hope you take advantage of the weather and come out to welcome these new vendors, sample their products and help us launch another market season at Boulder Farmers' Market.  

     Bob D'Alessandro

     Executive Director

     Are you anticipating this first day as much as I am?  As a vendor, I arrive early, sometimes before the sun rises. I watch as truck after truck pulls into a dark, vacant street. Then, one by one, the farmers and various food vendors begin pitching tents, setting up tables, and unloading food.  As the clock ticks closer to 8 am, customers begin wandering through. Little by little, a once empty strip of concrete becomes a vibrant marketplace. I look forward to the buzz, the sense of exhilaration that is created as we celebrate and support our local agricultural economy. 

      I have also missed my customers and the fresh, delicious food available for purchase, especially the gorgeous, succulent tomatoes. Thanks to 2 R's Farms in Boulder and Honeyacre Farm in Longmont, we can enjoy tomatoes all season. Following is one of my favorite tomato recipes. We don't have to wait until late-July or mid-August. I'm looking forward to purchasing the first crop of the season and preparing this recipe for Sunday Brunch

Tomato Tart - Serves 6

For the crust (makes enough dough for 1     covered tart or 2 tarts): 

     2 cups unbleached all-purpose flour
     2 teaspoons sugar
     ¼ teaspoon salt
     12 tablespoons unsalted butter,  

      chilled and cut into ½ inch cubes
      7 tablespoons ice water, or more if needed

In a large mixing bowl, combine flour, sugar, and salt. Add 4 tablespoons butter and cut in with a pastry blender or fork until the mixture resembles cornmeal. Add remaining 8 tablespoons butter and cut in with the pastry blender until the mixture is the size of small peas. The smaller the pieces, the more tender the pastry. Sprinkle 1 tablespoon water over the mixture and gently toss with a fork. Repeat this process until the mixture is moist. The less water that is added, the more tender the pastry. It is not necessary to add all of the water.

Divide the dough into two halves. Press each half into a disk and wrap tightly with plastic wrap. Refrigerate dough for at least 30 minutes before rolling.

Preheat the oven to 375 degrees F. When ready to roll out the dough, remove from the refrigerator and let soften slightly. Unwrap the dough and press the edges so that there are no cracks. Lightly flour a clean surface. Using a rolling pin, roll one disk of the dough out into a 12-inch circle.  Line a 9-inch tart pan with the rolled pastry. Trim and crimp the edges.

Line the crust with aluminum foil and fill with pie weights or dried beans. Bake the crust for 15 minutes, then transfer the tart pan to a wire rack to cool. Do not turn off the oven. When the crust is cool enough to handle, remove weights and foil. 

For the filling:

            1 cup mozzarella cheese, shredded
             ½ cup Parmesan cheese, shredded
            2 tomatoes, thinly sliced
            8 basil leaves, slivered
            2 tablespoons fresh chives, thinly sliced
            3 market eggs
            ¾ cup half and half
            ¼ teaspoon ground mustard
            ¼ teaspoon salt
            ¼ teaspoon white pepper
            Dash of cayenne pepper

Spread mozzarella and Parmesan cheese over the bottom of the cooled tart shell. Arrange sliced tomatoes in a single layer evenly on top of cheeses. Sprinkle tomatoes with basil and chives. In a medium bowl, combine eggs, half and half, mustard, salt and white and cayenne pepper. Slowly pour the egg mixture evenly over the tart shell. Place the tart pan on a baking sheet and bake 25 minutes, or until custard is firm and lightly browned. Remove the tart pan from the oven to a wire rack and cool for 10 minutes. Remove the tart from the pan. Serve. 

Carol Ann Kates is the author of award-winning cookbook, Secret Recipes from the Corner Market, selected in the top ten favorite cookbooks by the Denver Post Food Staff, and manufacturer of Corner Market Secret Recipes gourmet food products. For more information visit: www.cornermarketsecrets.com.    

Boulder Market bike racks are moving!  You'll now find plenty of bike parking at the racks which have been relocated to the southeast corner of 13th and Arapahoe.

Boulder Farmers' Markets wins award!  Thanks to Eco-Cycle and BoulderGanics for recognizing our efforts to nurture the community.

Check out this story as the Daily Camera Covers the Farmers' Market,
and this one from our friends at Westword.  

Thanks, newspeople, for spreading the word!

New Growers at the Longmont Market 

Lost World Farms - Longmont farmer Stephen Lipton's transitional products include fruits, vegetables, flowers, potted plants and pesto made from his own basil.

Fresh Herb Company - Long-time Boulder member Chet Anderson brings potted herbs, annual & perennial flowers, and hanging baskets to the Longmont community.

Abbondanza - Market Guest - A plethora of seeds.

New Longmont Contractors

Boulder Granola - Assorted flavors of regular and gluten free granola.

Berry Best Smoothies - Blended fruit drinks, cold gazpacho soup, gluten free cheesecake and key lime pie. 

Backyard Bistro - Sweet and savory crepes.

Pappardelle's Pasta - Assorted dried pastas, frozen ravioli & torts, fresh frozen sauces & gnocchi.

Greens Point Catering - Assorted vacuum sealed house made sausage & bacon sourced from local producers.

Loredana's - Assorted savory spreads, tortas, marmalade, and vinaigrette.

New Growers at the Boulder Market

Saturday and Wednesday Markets:

Bear Mountain Bison - A Colorado ranch bringing all cuts of frozen Bison meat.

Wednesday Market Only:

Harlequin's Gardens - A North Boulder grower offering native grasses, potted plants and assorted starts.

Saturday Market Only:

Triple M Bar Ranch -  A Colorado ranch bring all cuts of frozen lamb, natural grown, pasture fed, veggie and melon finished.

Seasonal additions:

Colorado Aromatics - A variety of skin care and wellness products made with herbs from their farm.

New Boulder Contractors 

Saturday Market:

Coco's Chocolates - A raw chocolate producer who came in late last season. Her chocolates were well received by our customers so we have asked her back this season.

M & M Local - A small canner who is committed to using BCFM market and other locally grown vegetables and fruits for their products.

Pappardelle's Pasta Co. - Dry and frozen pastas, gnocchi and sauces, produced in Denver, Co.

Fiona's Granola - A Boulder company who has been a part of our market before, producing assorted organic granola, gluten free granola, muesli, granola energy bars, quinoa energy bars and trail mix.

Wednesday Market:

Boulder Granola - A growing Boulder company offering assorted regular and gluten free granola.

Pappardelle's Pasta Co. - Dry and frozen pastas, gnocchi and sauces, produced in Denver, Co.

New at the Food Court:

West End Tavern / Rolling Smoke -  Joining us for both Saturday and Wednesday serving BBQ'd beef (from Colorado's Best Beef), chicken and ribs, Mahi sandwiches and a whole slew of other yummy items.

Silver Canyon -   A BCFM market veteran, Silver Canyon will be offering assorted espresso drinks in our food court this season.

Seasonal additions:

Good Body Baked Goods - Small batch gluten, grain, dairy and soy free cookies and brownies.

Hope Hummus - A variety of all organic Hummus.

Zaza Raw - Dairy, gluten and nut free raw tortillas, cereal and fruit roll ups.