Every Saturday from 9 a.m. to 2 p.m. through October 28, the Union Station Farmers' Market
(run by Boulder County Farmers' Markets), rolls out the jewels of the earth. There are new finds each week, which makes it a marketplace perfect for a chef looking to try something fresh, new and grown nearby.
All of a sudden it feels like fall out there, which is why chef Bradley Yard from Avelina
wanted to start working on his cool-weather menu. Beets were first on his list, and from there he needed inspiration for the rest of the dish, plus some supplies to boost the menu for the day.
Just like every other chef we have followed from the market to the kitchen, Yard made a beeline to the booth of ACRES at Warren Tech
, the teaching farm overseen by Joshua Olsen, a chef-turned-farmer. Also on our list of vendors was Boulder's Cure Organic Farm
, the Denver Botanic Gardens
stand and Fruition Farms
out of Larkspur for some sheep’s milk skyr (a kind of yogurt). Yard also picked up a box full of heirloom tomatoes from Rocky Mountain Fresh to make a melon and tomato salad. We couldn't help admiring the bright-yellow Rocky Mountain melons from Honey Gold Farms in Fowler or the stunning fall produce display from Kiowa Vally Organics Inc.
, located in Roggen. Squash is definitely making a splash in the market right now too, in every shape, size and color.