Boulder County Farmers' Market 
July 13, 2011Issue: #68


Fresh Ideas!

    peaches on branch crop
That's right -- there will be PEACHES at the Markets this week! Eat them fresh, grill them, make a cobbler, or put them in refreshing drinks!  With peach season and wedding season gearing up, we're somehow not surprised to see this great party (or any day) pleaser on bluebirdaspen.com's blog.

Have you voted for your favorite Farmers' Market yet? The American Farmland Trust wants to know which local farmers market is the best in the country. They are a great group doing important work supporting local farms. Take a look, and vote for us while you're on their site!

Is Boulder the "Foodiest Town in America"?  Pinyon's exec chef/owner Theo Adley says we need to do more than just enjoy eating to deserve that title. In an interview in Westword, Adley lays down the gauntlet to Boulderites, "If we want to be taken seriously in the culinary world, we really need to start being accountable for the products we purchase....it's a battle almost every time we order food."  Read the entire article here.

Boulder Foodie, the blogger, talks about her 5-bag purchase at the market last weekend, "There was so much great produce...it's amazing how the variety really starts to explode in July."  (She also went for a six-pack of Street Fare Mini Cupcakes!)
  
Introducing Beth Pilar, the Daily Camera's newest food columnist talking about what to do with the season's marvelous cherries.  Read more here..
Always Local
In this issue
Upcoming Events
Featuring: Olomomo Nuts
Eco-Cycle's Microbe Brew
Of Interest
Recipe: Sunday Supper Ideas
Our Hours & FREE Parking Map
Facebook
Upcoming Events

Olomomo's Justin Perkins:  In A State of Bliss!   

 

 

I moved back to my hometown of Boulder, Colorado and bought a nut roaster.  After hours of experimentation, some luck, and lots of input from my creative wife and foodie friends, the Olomomo nut was born in 2008.

 

As soon as we set up the first Olomomo farmer's market stand in Boulder, CO, we started hearing "these are the best nuts I've ever tasted." Not long after, we started to distribute through coffee shops, were featured on the Cooking Channel, and are now launching a national nut brand.

Olomomo has helped my wife and me start to achieve a dream of having a socially responsible business that involves traveling the world (not just for amazing spices and nuts but for adventure, too) and promoting fair trade and human rights. Whenever possible Olomomo strives to use sustainable packaging and organic and fair trade ingredients.

So here's to your health, and may these wild, exotic, healthful nuts fuel your adventures, inspire your creative juices, and awaken your senses!

Must see video if you want to learn more about Justin, his philosophy and Olomomo Nut Co.  Justin, in this video, explains that Olomomo means 'state of bliss'. As he made up the name, he says it can mean whatever he wants it to!

Olomomo Nuts Featured on The Cooking Channel!
Olomomo Nuts Featured on The Cooking Channel!
 

eco-cycle compost tea

                  Eco-Cycle: A Great Environmental Partner

According to Eco-Cycle's stats, in the past 50 years humans have consumed more resources than in all previous history. Nearly three quarters of what we throw away is products, and the US buried or burned more than 166 tons of resources in 2008.  We recycle and compost only one-third of our discards.

 

For 30 years, Eco-Cycle has been working in Boulder to change those figures.  They are one of the largest non-profit recyclers in the USA and are widely seen as pioneers and innovators in resource conservation.

 

You've likely seen them at the Farmers' Market, with a compost tea they call the Microbe Brew.  It's a living soil amendment that balances your soil and feeds your plants. It requires no prep work - just sprinkle it on your beds.  It's made with worm composting, a system that converts recycled food waste and organic material into a very useful soil amendment.  Use it the same day you purchase it - it's full of living organisms. If you reuse the containers you get the tea in, you'll get a discount, too! 

For those of you who don't already know, Eco-Cycle manages the BCFM's Zero Waste program.  The very first farmer's market Zero Waste program and, the longest running Zero Waste event in the U.S.


Fine Art and Fine Craft Fair This Saturday in Boulder
 
Meet the Artist...
                      ecoditty booth

Stop by and say hello to Jennie Hammers, of eco-ditty.  When their daughter Ande Pearl was 2, Jennie and Scott Hammers discovered she was allergic to PVC plastic - meaning many traditional food containers were out. "Plastic wraps and baggies were dangerous for our daughter," Jennie says. Looking for a solution, "We thought, 'Why not organic cotton?'" Jennie sewed her first cotton sandwich bag in 2007 and began making more bags for Ande's preschool friends, while asking parents to honestly rate the effectiveness of keeping foods fresh. The bags became popular locally and Jennie launched eco-ditty in 2009.

 

Eco-ditty is definitely a family business. Jennie, Scott and Ande Pearl hit the road and began selling bags at art fairs and festivals around the state. After joking about dressing their daughter up as a snack bag, Ande insisted her mom needed to sew a costume. Ande loved handing out flyers in her snack bag outfit, and Jennie and Scott found they really enjoyed educating people about the dangers of plastic and the need to reduce waste and recycle.

 

Keeping the manufacturing in Colorado is very important to the eco-ditty philosophy. "Our bags cost a bit more because we sew them in Colorado and we use all organic cotton fabrics," says Jennie. "Knowing we are putting out the highest quality product that we can makes the extra cost worth it."Jennie says she plans to add napkins and then matching placemats to further the "zero-waste-lunch " approach so many people are now taking.

 


Of Interest

For Boulder Customers:
Please help us welcome Triple M Bar Ranch back to the Farmers' Market.. Mary is now at the Boulder Market on Saturday's with quality lamb meat. We're happy to report that Mary's husband is healing from his March injuries, and we wish him a full and speedy recovery.

For Longmont Customers:

There will be a community Blood Drive on Saturday from 8:30 - 12:30, hosted by the Bonfils Blood Center.


If it's Wednesday..
It's time for the Beer and Wine Garden at the Boulder Market!

This week, we're featuring Pumphouse Beers and Augustina's Winery, with music by Victor Andrade. Stop on by every Wednesday through October 5th!

 

Support Our Local Misicians... 

Farmers' Market musicians play every week for free!  They donate their time. We are pleased to be able to offer a venue for local musicians, and hope you'll enjoy and support these talented artists.

 

Sharpening Services are available Saturdays at the Longmont and Boulder Farmers' Markets. Bring your knives to be sharpened while you shop. If it has an edge, they can sharpen it! 

 

Win $20 in Market Bucks with a photo!

 

This week's winning photo from Sunny: "School Project at the Market"

                  School Lunch Project

 

Check our Facebook page for your chance to win. Every week we're giving away $20 in Market Bucks. All you have to do is click on the "Contest" tab on our Facebook page, and upload your photo taken from any market location. 

 

Carol Ann Kates

From the Kitchen of Carol Ann Kates:

Sunday Supper


Growing up, my mother always fixed Sunday dinner. After church, we'd sit down to a huge, mid-day meal, which usually consisted of roast beef, mashed potatoes and gravy. For Sunday supper, she normally served something light made from leftovers from our afternoon meal. I never fix a big meal in the middle of the day, even on Sundays. It just doesn't fit our life style. But, I still prefer a light supper come Sunday evening.

 

Following is what I prepared this last Sunday from my purchases at the market. The romaine looked so fresh and delicious. I had to pick up several heads. Several farmers displayed an assortment of new potatoes-one of my favorites. I couldn't resist these either. I stopped by Triple M Bar Ranch's booth, and Mary, the lamb lady, had kebob meat on sale. Something else I couldn't pass up. As I walked the market, my Sunday supper menu fell into place-Grilled Romaine Hearts and Potato and Lamb Kebobs with a Chimichurri Sauce. Now, chimichurri sauce is usually made with oregano, but since I'd be serving it drizzled over lamb, I decided to substitute mint for the oregano. I had to make another stop for more market bucks and some mint.

 

We had company on Saturday night, so I also purchased a variety of products from Loredana's to serve as appetizers. Come Sunday evening, I struggled to create something fun and unusual for a vinaigrette. My mother's training still fairly ingrained in me, I decided to make a salad dressing using my Loredana leftovers. Loredana leftovers? Doesn't happen very often.

 

Grilled Romaine Heartsromaine lettuce
with Parmesan Crisps and Loredana's Siena Vinaigrette
Serves 4

 

If you don't have any Loredana's on hand, use your favorite Caesar salad dressing as a substitute.

 

For the Parmesan crisps

 

 

1 1/3 cups shredded Parmesan cheese
Cayenne pepper to taste

 

In a medium bowl, combine Parmesan cheese and cayenne pepper to taste. Toss well. Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick liner like a silicone baking mat. Spoon a heaping tablespoon of shredded Parmesan cheese on the parchment paper. Using the back of a spoon, pat the cheese to spread evenly. Repeat this process, making four 2-inch rounds, spaced about 1 inch apart. Bake cheese until it bubbles and turns golden, about 5 to 7 minutes. Using a spatula, transfer crisps to paper towels to cool.

 

For Loredana's Siena Vinaigrette:

 

3 tablespoons Loredana's Creamy Siena al aglio tapenade
2 tablespoons Loredana's Siena al aglio tapenade
2 tablespoons extra virgin olive oil

 

In a medium bowl, combine Creamy Siena tapenade, Siena tapenade, and olive oil. Set aside until ready to serve salad.

 

For the Grilled Romaine:

 

4 whole romaine lettuce hearts, carefully rinsed and dried
Loredana's Siena Vinaigrette
Parmesan Crisps

 

Preheat the barbecue grill to high. Leaving the romaine hearts intact, liberally brush each with olive oil. Gently separate the leaves so that you can brush the inner leaves as well. Set the remaining Loredana's Siena Vinaigrette aside.

 

Place romaine hearts on the grill and cook, turning frequently, until the outer leaves are wilted and charred slightly, about 4 minutes.

 

Transfer romaine hearts to a cutting board and cut off the stem ends so that the leaves separate. Arrange romaine on a large platter. Crumble Parmesan crisps into bite-size pieces and sprinkle them over the salad. Serve immediately with the Loredana's Siena Vinaigrette on the side.

 

Grilled Lamb and Potato Kebabs
with a Mint Chimichurri
Serves 4

 

I love cooking with my Corner Market Secret Recipes flavored oils and vinegars. If you don't have this flavor on hand, use � cup extra virgin olive oil and 2 tablespoons fresh lemon juice.

 

For the chimichurri puree:

 

2 cups fresh mint leaves, loosely packed with stems removed
1 cup fresh parsley leaves, chopped
1 shallot, thinly sliced
� Corner Market Secret Recipes Meyer Lemon Extra Virgin Olive Oil
2 tablespoons red wine vinegar
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
Sea salt to taste
Freshly ground black pepper to taste

 

In a food processor or blender, combine mint and parsley leaves, shallot, olive oil, red wine vinegar, garlic and red pepper flakes and process until blended into a puree. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.

 

Preheat grill for two-zone grilling, heating one side to medium and the other to medium high. Brush grill grate with oil

 

For the potato kebobs:

 

6 to 8 market new potatoes, ends removed and cut into �-inch thick slices
2 tablespoons Corner Market Secret Recipe Meyer Lemon Extra Virgin Olive Oil
Sea salt to taste
Freshly ground black pepper to taste

 

In a large bowl, place potato slices. Drizzle with 2 tablespoons olive oil and toss to evenly coat. Evenly divide and thread potato slices onto each of four skewers so that potato slices lay flat. Season potato slices to taste with salt and pepper. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side.

 

 

For the lamb kebobs:

 

1 pound lamb tenderloin, cut into 2-inch chunks
2 tablespoons Corner Market Secret Recipe Meyer Lemon Extra Virgin Olive Oil
Sea salt to taste
Freshly ground black pepper to taste

 

In a large bowl, place lamb chunks. Drizzle with 2 tablespoons olive oil and toss to evenly coat. Evenly divide and thread lamb chunks onto each of four skewers. Add lamb kebobs to grill. Cook, covered, over medium-high heat to desired doneness, about 3 minutes per side for medium-rare. Let lamb rest 5 minutes before serving. While lamb rests, brush kebobs with chimichurri. Serve any remaining chimichurri on the side.

 

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.

 


Market Hours 
 
  
Boulder Farmers' Market

Saturdays 8am to 2pm
until November 19th
Wednesdays 4 to 8pm:  May 4th - October 5
 
Fine Art & Fine Craft Fairs: 
4/23, 5/7, 6/18, 7/16, 8/20, 9/17, 10/15
 
Beer and Wine Garden:
Wednesday's through October 5th
 

Longmont Farmers' Market

Saturdays 8am to 2pm:  
May 7th - November 5th
 
Fine Art & Fine Craft Fairs:
5/7, 6/25, 7/30, 8/27, 9/24
 
The Winter Market & Holiday Gift Show: Dec 3 & 4
 
"Acres" of FREE Parking
FREE parking mapBoulder Farmers' Market FREE Parking Locations

Saturday:

1. One Boulder Plaza: 13th Street between Canyon & Walnut

2. One Boulder Plaza: Walnut between Broadway & 13th Street

3. RTD Parking Lot: Walnut between 14th & 15th Street

4. City Parking Lots: 14th Street between Arapahoe & Canyon


Free Parking is also available in public parking garages (SAT. ONLY)


Wednesday
FREE parking is available after 3 pm in the City L�ots accessed from 14th Street between Canyon and Arapahoe. 

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This Week's Produce


Greens

Arugula, Bok Choy, Braising Mix, Broccoli Raab, Bulls Blood Beet Tops, Chard, Collards, Italian Dandelion Greens, Lettuce Mix, Heads of Lettuce, Kale, Komatsuna, Mizuna, Mustard Greens, Radicchio, Salad Mix, Shingiku, Sorrel, Spicy Salad Mix, Spinach

Vegetables

Beets, Broccoli, Cabbage, Carrots, Cucumbers, Fava Beans, Fennel, Garlic, Green Beans, Kohlrabi, Leeks, Mushrooms, New Potatoes, Onions, Peas, Pinto Beans (dried), Radish, Scallions, Summer Squash, Squash Blossoms, Sweet Bell Peppers, Turnip, Tomatoes (greenhouse)

Fruit

Apricots, Cherries (Bing, Rainer, Sour Pie), Gooseberries, Peaches, Strawberries

Herbs

Apple Mint, Basil, Borage, Catnip, Chervil, Chives, Chocolate Mint, Cilantro, Dill, Garlic Chives, Parsley, Lemon Balm, Marjoram, Mint, Nasturtium, Oregano, Rosemary, Sage, Shiso, Tarragon, Thyme, Violas

 

Music

Longmont

9am - 11:30: Left Hand Market Boys

 

11:30 - 2:00: Jenn Cleary

 

Boulder

 Wednesday: 
Victor Andrada
 
Saturday:
8 - 11: Musha Marimba
11 - 2:  Jameson Band