Farmers' Market Finds: Southern Specialties With Kevin Grossi

Farmers' Market Finds: Southern Specialties With Kevin Grossi

Each week, farmers' markets fill up with glorious produce from local growers all across the state, but for Denver's chefs, none shines quite as bright as the Union Station Farmers' Market (run by Boulder County Farmers' Markets). Every Saturday from 9 a.m. to 2 p.m. through October 28, this market rolls out the jewels of the earth, from ruby-tinged tomatoes and amethyst-hued eggplants to emerald-green lettuces. There are new finds each week, which makes it a marketplace perfect for a chef looking to try something fresh, new and grown nearby.

The sun was already beating down when chef Kevin Grossi from The Regional met us bright and early at the market on Saturday, August 26. Luckily, Grossi came to Union Station with a plan. "I like to go straight to where I need to go and come to the market either super-early or late to avoid the crowd," says the chef. "Today I want to make a maque choux [a warm "salad" from Louisiana] with corn and country ham, and I am working on a new vegetarian sandwich." Right now, Peaches & Cream corn is in abundance, as are tomatoes, onions and baby greens. Grossi used all of these ingredients to create two tasty dishes back at his tiny restaurant located inside Avanti Food & Beverage in LoHi. All photos by Linnea Covington.


Each week, farmers' markets fill up with glorious produce from local growers all across the state, but for Denver's chefs, none shines quite as bright as the Union Station Farmers' Market (run by Boulder County Farmers' Markets). Every Saturday from 9 a.m. to 2 p.m. through October 28, this market rolls out the jewels of the earth, from ruby-tinged tomatoes and amethyst-hued eggplants to emerald-green lettuces. There are new finds each week, which makes it a marketplace perfect for a chef looking to try something fresh, new and grown nearby.

The sun was already beating down when chef Kevin Grossi from The Regional met us bright and early at the market on Saturday, August 26. Luckily, Grossi came to Union Station with a plan. "I like to go straight to where I need to go and come to the market either super-early or late to avoid the crowd," says the chef. "Today I want to make a maque choux [a warm "salad" from Louisiana] with corn and country ham, and I am working on a new vegetarian sandwich." Right now, Peaches & Cream corn is in abundance, as are tomatoes, onions and baby greens. Grossi used all of these ingredients to create two tasty dishes back at his tiny restaurant located inside Avanti Food & Beverage in LoHi. All photos by Linnea Covington.
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