Boulder County Farmers' Market 
August 11, 2011Issue: #72

Fresh Ideas!

Boulder Farmers' Markets Farmers
Win Big at the County Fair
While we don't have a complete list yet (we'll update on our Facebook Page), congrats to Leo Wahl and Cindy Jones of Colorado Aromatics for taking home 32 awards in the Herb Category, and to Ollin Farms for dominating the tomato category! 
  

"Queen of the Sun: What are the Bees Telling Us?" extended film screenings

 

Boulder's response to the film screening at the Boedecker Theater at the Dairy, has been so strong that they're holding it over through this weekend. Don't miss this new Critic's Choice documentary the New York Times calls "Revelatory!" This is a profound look at the global bee crisis from Taggart Siegel, acclaimed director of the grass-roots hit THE REAL DIRT ON FARMER JOHN. 

 

Queen of the Sun

"Revelatory...honey has never looked so delicious. Or so precious." New York Times- Critics Choice 

"A remarkable documentary that's also one of the most beautiful nature films I've seen." -Roger Ebert

"The feel-good advocacy movie of the year." -Box Office Magazine

"A hymn to nature's under-appreciated pollinators." - NPR.org

 


cultiva

Cultiva!

The Cultiva Youth Project is one of the many programs operated by Growing Gardens of Boulder County, a local non-profit whose mission is to provide gardening access and education to Boulder County residents.

Cultiva teaches a diverse group of teenagers about sustainable agriculture, leadership, entrepreneurial and life skills. The Cultiva youth (ages 11-19) work daily to cultivate a two acre organic market garden. The youth sell a portion of their produce at the Boulder Farmers  Market to learn business skills. Youth design, coordinate and participate in community service projects, one of which is managing the Gleaning Program in conjunction with BCFM and distributing donated produce to those in need. The teenagers also take initiative with the operation and planning of the program and grow to become stewards of the environment and leaders in their community.

 

Next time you're at the market, be sure to stop by and say "Hi"!



GMO's in the News, and in the Community

There was a meeting on Wednesday Aug 10, in which the Boulder County's Cropland Advisory Group (CPAG) heard expert testimony and discussed whether genetically modified crops should be allowed on open space land.  The next meeting CPAG is scheduled for Wednesday August 17th, at the Boulder County Parks & Open Space building in Longmont.

  

Background article here from the Camera.  This is a complex topic, according to Nick Sterling, the research director for Natural Capitalism Solutions (the organization hired by the county to write up a review of the current research). The 200-page report, finished in March, did not provide clear-cut results. Sterling says, "sustainable agriculture....there's a lot of factors that go into it."

 

There will also be a debate on the issue on Tuesday August 30th at Unity Church of Boulder at 7:00PM as part of Transition Colorado's Eat Local Week. Several Boulder County Farmers' Market growers will be there to participate. You might want to put this on your calendar, as event organizers are expecting it to sell out early.

 

Help Vote Justin "Entrepreneur of the Year"

You know that many local favorites got their start at the Farmers' Market. Thanks to all your support throughout the years, Justin Gold, founder and CEO of Justin's is up for Entrepreneur of the Year in Entrepreneur Magazine! The Justin's team is thrilled for the opportunity and need your help to make it to the next step.  You know what to do.

Justin Gold - Justin's Nut Butter
Justin Gold - Justin's Nut Butter

 

Always Local
In this issue
Fresh Ideas
Public Events
Vote for Justins
Upcoming Events
Free Cooking Demo!
Of Interest
Recipe
Our Hours & FREE Parking Map
Upcoming Events

 

August 27:

 

Longmont Fine Art & Fine Craft Fair 8-2


August 20:

 

 

Boulder Fine Art & Fine Craft Fair 8-2

 

At the Market

 

GREENS

Arugula, Braising Mix, Chard, Collards, Lambsquarter, Lettuce Mix, Heads of Lettuce, Kale, Purslane, Raddichio, Salad Mix, Spicy Greens, Spinach, Sorrel, Tatsoi

 

HERBS

Apple Mint, Basil (Cinnamon, Holy Basil, Lemon, Purple, Siam Queen, Spicy Greek, Thai), Borage, Calendula, Catnip, Chervil, Chives, Chocolate Mint, Cilantro, Dill, Garlic Chives, Parsley, Curly, Italian, Lemon Balm, Marjoram, Mint, Nasturtium, Oregano, Rosemary, Sage, Savory, Shiso, Tarragon, Thyme, Viola

 

VEGETABLES

Anaheim Chilies, Artichokes, Beets, Broccoli, Cauliflower, Cabbage, Cannelini Beans, Carrots , Celery, Corn, Cucumbers, Eggplant, Fennel, Fingerling Potatoes, Garlic, Green Beans, Haricot Vert, Italian Romano Beans, Kohlrabi, Leeks, Mini English Cukes, Mushrooms, Peppers (including Heirloom Romanian and White Bell and varieties of Hot Pepper), Potatoes, Okra, Onions, Radish, Scallions, Shallots, Summer Squash & Blossoms, Sweet Bell Peppers (greenhouse), Tomatillos, Turnip, Wax Beans

 

TOMATOES

Big Boys, Cherry, Early Girls , Grape, Orange, yellow & red beefsteak, Roma, Saladette, Sungold, Heirloom Tomatoes (many varieties)

 

FRUIT

Gooseberries, Melon (Cantaloupe, Japanese Pear, Musk, Tropical), Peaches (Red Haven, Rising Star), Raspberries, Strawberries

 

FLOWERS 

(partial listing)

 

Cut Flowers:  Celosia, Cosmos, Gladiolas, Lilies, Pin Cushion, Red Hot Pokers, Sunflowers, Zinnias

 

Plants: Perennial Hibiscus, Raspberry Plants, Rose Plants, Succulents

 

Camp Culinary's Chef Michael Deboer
Camp Culinary Free Cooking Demo
 

Saturday, August 13, 2011

11:00AM and 1:00PM

Wednesday, August 17

5:00PM and 6:30PM

 

Ratatouille is one of my favorite vegetable side dishes to prepare because of all the different flavors that go into making it. August is the best time of year to make this dish, because almost all of the produce used to make it is at the peak of its seasonality. Summer squash and garlic is readily available, eggplant, sweet bell peppers and onions are starting to make their presence known, and tomatoes are not far away. So we have everything to cook up a classical dish from the Provencal region of France; add to that a bit of herbs and some olive oil, and we are off and running.

 

One of the most frequently asked questions at our market cooking demos is: "What type of oil are you using?" People are a bit stunned when I tell then canola or safflower. "Why not olive oil?" is normally their next question. Olive oil is lovely--its flavor is second to none--but that doesn't mean that olive oil is the be-all, end-all as far as oil goes. Its main drawback is the fact that it has a low smoking point compared to other oils and, when saut�ing or stir frying, two high heat techniques, olive oil is not your best choice. In our Ratatouille demo, outside of teaching how to make a world-class vegetable side dish, we work through how to best to maintain proper heat when cooking with olive oil so you don't undercook your dish on one end or create carcinogens on the other.

 

With that said, there are some things you just can't make without olive oil and Ratatouille-this upcoming weekend's Camp Culinary cooking demo-is one of them.  Each demo is a free mini cooking class, taught by a professional chef, using fresh Boulder Farmers' Market produce, and when the lesson is over, the eating begins.

 

Michael DeBoer, owner of Camp Culinary, volunteers four times a month to give cooking demos at the Boulder Farmers' Market.  We are a locally-grown business that offers in-home cooking classes to kids and adults, instructional cooking parties and team-building events. For more information or to book with Camp Culinary, please visit www.campculinaryboulder.com. Thank you and keep on cooking!


 

 



Of Interest

In Longmont, Bonfils will be holding a blood drive this Saturday. Please consider participating.

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

This week, we're featuring Boulder Beer and Augustina's Winery, with music by Eric Roberts. Stop on by every Wednesday through October 5th!

  

Support Our Local Musicians... 

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.

  

Special Music Event at the Boulder Market this Saturday!

Just telling you right now you'll want to stay all day long.  BCFM is host to the National Songwriters' Showcase Saturday August 13th. Here's the rundown....get a comfy seat and some great food and settle in for an incredible musical treat---these musicians have come from both coasts and nearly everywhere in between:

 

8:30      Jenn Cleary, Boulder, CO

 8:45      Heather Miller, Austin, TX/IA

9:00      Keith DeBoer, Fairfield, IA

9:15      Rob Clark, Boulder, CO

9:30      Julia Knearl, Lousiville, CO

9:45      Sharon Glassmon, Brooklyn, NY/Longmont, CO

10:00    Scott Dale, Boulder, CO

10:15    Cheryl Branz, Spokane, WA

10:30    Cheyenne Herland, Ogden, UT

10:45    Rebb Firman, Lemon Cove, CA

11:00    Ken Langford, Broomfield, CO

11:15    Meg Braun, Brooklyn, NY

11:30    Jamie Michaels, Santa Fe, NM

11:45    Teresa Storch, Boston, MA/Longmont, CO

12:15    Christine Constanzo, Madison, WI

12:30    Mark Adkins, Madison, WI

12:45    Rick Gottlieb, Boston, MA

1:00      RJ Cowdery, Columbus,OH

1:15      Rick Drost, Cambridge, MA

1:30      Michael Bowers, Alexandria, VA

1:45      Siobhan Quinn, Alexandria, VA

  

 

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 Gina, "Street Fare Cupcakes."  Thanks to everyone who entered pictures --- we had outstanding images this week!

  


                               Photo Winner

              

  

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. 

  

Disclaimer:   The opinions, beliefs and viewpoints expressed by the various authors and blogs we link to on this newsletter do not necessarily reflect the opinions, beliefs and viewpoints of the Boulder County Farmers' Markets or official policies of the Boulder County Farmers' Markets.


Carol Ann KatesEggplants
by Carol Ann Kates
 

Last week, eggplants graced the tables of almost every farm stand. Ever wonder how this veggie got such an unusual name? Well, it seems the very early varieties resembled eggs in size, shape, and color. While we are accustomed to finding large, purple-black eggplants in the supermarket, at our market we can find a variety of different sizes, shapes, and colors. Following is a description of some of the different varieties you might find:

 

Western or Globe: This variety has a plump, elongated, pear shape and shiny deep purple color. It is the most common variety found in the United States. Its flesh is creamy white and turns brownish gray when cooked. This variety is stuffed, saut�ed, baked, and grilled.

Japanese Eggplant: This variety is long and slender, growing between 6 to 8 inches in length and about 1 � inches in diameter. It is usually deep purple in color but can sometimes be light purple with greenish patches. Japanese eggplants can be stir-fried, grilled, saut�ed, and pickled.

Chinese Eggplant: This variety is long and slender but is distinguished by its brilliant violet color and tender skin. It has a sweet flavor, making it ideal for grilling or stir-frying.courtesy Cindy Torres

Italian Eggplant: This variety is small and round with white flesh and striking violet streaks and markings. It retains its shape well when cooked and is good for baking, saut�ing and grilling.

Listada de Gandia: An Italian variety, this eggplant is long and oval and has purple and white stripes. The skin can be slightly bitter but the flesh is firm and flavorful. Cooks grill, saut�, bake, and stir-fry this variety.

Thai Eggplant: This variety is round and slightly larger than a ping pong ball. It has lavender, tough skin with green stripes. Thai eggplant has a seedy interior and strong flavor. Asians prefer to use this variety when making curries.

Long Green: Another Thai variety, this eggplant is long and thin with light green skin and white flesh. It is unique because it has an almost seedless flesh, with an abundance of seeds at the blossom end.
Pea Eggplant: This variety is about the size of a grape and can be red, orange, purple or green in color. This variety grows in Southeast Asia, India, Afghanistan, Iran, and China. Because it has a very bitter flavor, the tiny pea eggplants are usually made into hot pickles.

White Egg: Shaped like an egg, this variety has a mild, sweet, firm, white flesh with a tough, inedible skin. Because of its size and shape, it is usually grilled or stuffed.

Garden Egg: This variety also has an egg shape but has an African origin and green skin.    

Growing up my mother never served eggplant, so, it has taken me a while to get familiar with its preparation. I've had been fun finding new ways to prepare it. As I've experimented with eggplant, I've learned it is a good substitute for meat and, therefore, a favorite with vegetarians. Even though it has a bland flavor, eggplant reacts a bit like a sponge, soaking up the flavors of accompanying foods.

 

Following is one of my family's favorite eggplant recipes. Just about all the ingredients are available at the market. If you haven't tried Hope Hummus, stop by for samples. I used their Original Recipe in my eggplant wrap. Their hummus is delicious.     

 

Eggplant Wraps

Serves 2

 

I love cooking with my flavored oils and vinegars. If you don't have this flavor, substitute a good quality olive oil.

 

            1 tablespoon Corner Market Secret Recipes Chive Extra Virgin                 Olive Oil
            4 cups eggplant, chopped into �-inch cubes
            � teaspoon sea salt
            � teaspoon freshly ground black pepper
            2 teaspoons fresh lemon juice
            2 teaspoons Corner Market Secret Recipes balsamic vinegar
            2 cups firmly packed arugula
            � cup tomato, chopped and seeds discarded
            � cup roasted red pepper, chopped
            � cup Haystack Mountain Goat Cheese, crumbled
            1 cup Original Recipe Hope Hummus
            2 (10 to 11-inch) Abbondanza flour tortillas

 

In a large nonstick skillet, heat olive oil over high heat until almost smoking. Add eggplant and season with salt and pepper. Stir frequently to ensure eggplant cooks evenly. Continue cooking until the flesh of eggplant becomes translucent, about 5 minutes, and is browned on all sides. Remove the skillet from heat and add lemon juice and vinegar to eggplant and toss to combine. In a large bowl, place arugula, tomato, roasted red pepper, and goat cheese and toss to combine. Add eggplant and toss again.

 

Spread hummus evenly over tortillas, leaving at least a 1-inch border around the edge. Divide the eggplant mixture evenly among the tortillas and wrap.             

 

Shopping for eggplants: Eggplants should be firm and hard and feel heavy for their size. Choose eggplants with a smooth, glossy, dark purple skin with no signs of green. Pass up soft or spotted eggplants or ones that have wrinkled skin. Shriveling is a sign of aging. Eggplants become bitter with age. One good indicator of freshness is the appearance of the stem or calyx. It should be green and bright in color.

Storing eggplants: When placed in a plastic bag and stored in the vegetable crisper of the refrigerator, eggplants will keep about 4 days.

Preparing eggplants: When cutting an eggplant, use a stainless steel knife. A carbon steel knife will turn the flesh of eggplant black. Depending upon the preparation, the peel can either be left on or removed using a vegetable peeler. 

 

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. 

Join us on Facebook 
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Music

Boulder

Wednesday
Eric Roberts

Saturday
National Songwriters' Showcase (see "of interest")

Longmont

8 - 11: Left Hand Market Boys
11:00 - 2: Denny Driscoll