"We want people to understand the quality of produce that we use here at the restaurant," says Max Mackissock, exec chef of the Squeaky Bean, the seasonally-driven, New American restaurant with an alter to the late Farrah Fawcett and a thimble-size kitchen that's rolling out its summer farm stand today on the patio.
Mackissock procures his produce from Aspen Moon Farms in Hygiene, and every Thursday, throughout the summer, farm owner Jason Griffith hauls his bounty down to the Squeaky Bean so that the neighborhood can stock up on everything from heirloom squashes, lettuces and eggplants to green beans and herbs. "This is really for the neighborhood," says Mackissock. "Instead of having to drive to Boulder, or Cherry Creek, our neighbors and friends can just walk over here and pick up the same amazing produce that we use in our dishes at very good prices."
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
In addition to produce, Mackissock's own housemade jams and preserves will be for sale, as will flowers grown on the farm.
You can tour Aspen Moon Farms firsthand later this summer, when the Highlands Chef Collaborative, a band of kitchen magicians, including Brad Rowell from Colt & Gray, James Rugile of Venue, Tyler Skrivanek from Duo and guest chef Justin Brunson from Masterpiece Deli, host a six-course dinner at the farm, paired with wines from the Infinite Monkey Theorem. The plan is to transport guests in a party bus from the Bean to the farm, says Mackissock. "I'm really excited about this dinner, and especially our guest chef, Justin Brunson. That guy can really cook." The date hasn't been confirmed, but Mackissock is aiming for Monday, August 30.
In the meantime, the Squeaky Bean's farm stand kicks off at 5 p.m. today at 3301 Tejon Street; it runs until dark, or until the loot is gone, whichever comes first.