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Farmers' Market Finds With Amos Watts of Corrida

Monday, July 23, 2018 at 1:03 p.m.

Linnea Covington Chef Amos Watts created peach and goat cheese appetizers for shoppers at the Union Station Farmers Market on July 21, 2018. 1/31

Linnea Covington Chef Amos Watts of Corrida with his sous chef, Haley McDonald. 2/31

Linnea Covington The Union Station Farmers Market sets up every Saturday. 3/31

Linnea Covington Peaches from Ela Family Farms. 4/31

Linnea Covington Baguettes from Raleigh Street Bakery at the Union Station Farmers' Market. 5/31

Linnea Covington Chef Amos Watts trying honey from Highland Honey. 6/31

Linnea Covington Highland Honey from Boulder at the Union Station Farmers' Market. 7/31

Linnea Covington Lavender is in season; this bunch comes from the Fresh Herb Co. 8/31

Linnea Covington Green chile chevre from Haystack Mountain Cheese. 9/31

Linnea Covington Spicy micro-greens from Ollin Farms. 10/31

Linnea Covington One adorable farmers' market fan. 11/31

Linnea Covington Watts and McDonald set up for the 10 a.m. demo. 12/31

Linnea Covington McDonald grabs some very important iced coffee from Pig Train, a coffee shop inside Union Station that sets up a table outside on Saturdays. 13/31

Linnea Covington Watts mixes butter with goat cheese during the chef's demo. 14/31

Linnea Covington Clowning around is Watts;s style, especially when it involves long sticks of fresh bread. 15/31

Linnea Covington The glorious crumb of a Raleigh Street Bakery baguette. 16/31

Linnea Covington Prepping peaches from Ela Family Farms. 17/31

Linnea Covington Watts prepares honey, butter and peaches. 18/31

Linnea Covington The honey and butter simmering. 19/31

Linnea Covington The chopped peaches will be cooked in a mix of honey and butter. 20/31

Linnea Covington Smoked paprika was one of the few ingredients Watts brought from Corrida's kitchen. 21/31

Linnea Covington Into the bowl of peaches goes the paprika, adding Spanish flavor. 22/31

Linnea Covington The peaches cooked for about fifteen minutes. 23/31

Linnea Covington Watts and McDonald work together to show onlookers how to prepare a quick dish from market ingredients. 24/31

Linnea Covington Raleigh Street Bakery baguettes slathered with butter and chevre from Haystack Mountain Cheese. 25/31

Linnea Covington Ela Family Farms peaches simmering in honey and butter. 26/31

Linnea Covington Market shoppers quiz Watts on his recipe. 27/31

Linnea Covington Raleigh Street Bakery bread slathered with a goat cheese and butter mixture. 28/31

Linnea Covington A bite of summer from the chef: Colorado peaches, chevre, fresh bread and a peppery bite of greens. 29/31

Linnea Covington Chef Amos Watts and his sous chef, Haley McDonald, plate the rest of the bread, peach and cheese bites. 30/31

Linnea Covington At the end of the chef's demo, musician Howie Schweber entertained the crowd. 31/31

Farmers' Market Finds With Amos Watts of Corrida

On Saturday, July 21, chef Amos Watts of Corrida in Boulder was the guest chef at the weekly Union Station Farmers Market cooking demo. He had planned recipes that would use Olathe corn, but none was to be found, so he improvised a dish highlighting the sweetness and versatility of peaches from Ela Family Farm. Combining Haystack Mountain green-chile goat cheese, Colorado honey, fresh baguettes from Raleigh Street Bakery and a few components from his restaurant's pantry, Watts created simple and delicious samples for the audience. The chef demos take place from 10 to 11 a.m. at the farmers' market every Saturday through October 20. Read more about Watt's buttery peach dish here.

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