The Farmers Market

"DUELING CHEF" Press Release & Farmers' Market in Northern Colorado

nospam@example.com (Farmers Market) — Fri, 24 Aug 2007 16:03:59 -0500

At 10:00 am on Wednesday, August 29th, 2007, in WINDSOR, it's going to get real hot "in the kitchen"....

The same thing will happen at 11:00am on Thursday, August 30th, at 11:00 am in downtown LOVLEAND!

Two participants each day go head to head in the final 'Dueling Chef' competition held at the Windsor and Downtown Loveland Farmers' Market. As we wind down the Farmers' Market season for 2007, come and join us for the wildly successful "Dueling Chef" competition, music, and a great time!

Continue reading ""DUELING CHEF" Press Release & Farmers' Market in Northern Colorado"

Are there foods that can help with my general health?

nospam@example.com (Grandma) — Thu, 17 May 2007 13:51:25 -0500

Fresh tomatoes are low calorie, low sodium and a good source of
Vitamins A and C. Studies show that the antioxidant lycopene found in
tomatoes aid in blocking cancer, slow aging, slow cellular damage and
have been reported to tonify the stomach, clean the liver, purify the
blood and detoxify the body.

And don't forget to see the recipe for 'MATT’S EASY TOMATO BASIL SOUP' located in our news section!

What vegetables are in season right now?

nospam@example.com (Grandma) — Thu, 17 May 2007 12:54:19 -0500

You can see all of the in season food by clicking on our in season section.

THIS WEEKS FEATURE: EGGPLANT

nospam@example.com (Farmers Market) — Thu, 14 Sep 2006 10:53:30 -0500

The eggplant is a member of the nightshade family, which includes potatoes, tomatoes, and peppers. There are several different varieties: Chinese purple eggplant, traditional globular eggplant, Japanese eggplant and even white eggplant. Eggplant combines with other foods like a non-starchy vegetable, yet, when fried, absorb more oil than any other vegetable. When eggplant is cooked in oil, the air escapes and the cells absorb the oil, up to 83 grams in 70 seconds – about four times more than an equal portion of French fries (or about 700 additional calories).

But, don’t toss the eggplant just yet. It has several health benefits, and when cooked differently instead of frying, you can enjoy both to the fullest. Eggplant is reported to have a cooling, thermal nature with the white eggplant being sweeter than the other varieties. They have been reported to reduce swelling, and have been used to help treat congealed blood and reduce bleeding. Eggplant are a rich source of bioflavonoids, which renew arteries and help prevent strokes and other hemorrhages.

So, what’s the best way to cook it if I want to avoid the high fat? Easy. Grill it. Try this family favorite recipe:

2 medium (white) eggplant
3 Tbsp of extra virgin olive oil
3 Tbsp of balsamic vinegar
2 cloves of minced garlic
½ teaspoon of salt
fresh ground pepper to taste

Take two medium (white) eggplant, and wash them. Peel and slice lengthwise with each slice being about ½ inch thick. Slightly salt them then allow them to drain on a wire rack for about 15 minutes. This will also help reduce oil retention. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, garlic and recipe salt. Brush both sides and grill on a preheated grill at medium-high heat for 10 to 14 minutes. If you wish to have nice grill lines, turn only once on each side.

I love to top these little beauties with a spoon of pesto and a “dollop” of fresh grated parmesan cheese or a spoon of Mom’s homemade spaghetti sauce and some freshly grated mozzarella cheese served next to some grilled zucchini or yellow squash and just a bit of pasta. Mmmmmmm……

THIS WEEKS FEATURE: The Tomato

nospam@example.com (Farmers Market) — Fri, 28 Jul 2006 11:45:00 -0500

The age old question of whether the tomato is a fruit or vegetable was actually settled by the Supreme Court in 1893…when it was officially declared a vegetable. However, botanically speaking, it’s still a fruit as a member of the “nightshade” family (making it a relative to potatoes and eggplant.) Fresh tomatoes are low calorie, low sodium and a good source of Vitamins A and C. Studies show that the antioxidant lycopene found in tomatoes aid in blocking cancer, slow aging, slow cellular damage and have been reported to tonify the stomach, clean the liver, purify the blood and detoxify the body.

TOMATO HINTS: If you’re going to cook with tomatoes and need to peel them, place them in boiling water for 30 to 60 seconds until the skins start to crack. Remove from boiling water and dip immediately into cold water. Slip the skins off, trim away any greens. Secondly, tomatoes will last longer if you store them stem side down. Never allow tomatoes to ripen in direct sunlight, or they will lose most of their Vitamin C. It’s best to let them ripen in a paper bag at room temperature on the counter.

MATT’S EASY TOMATO BASIL SOUP:

My wife and I toured Italy (the home land) in 2004. It was magnificent, with the art, the culture, and the flavors…but especially the tomatoes! Here’s an excellent little luncheon out of my favorite recipe book that will serve 6 to 8: the Crème de Colorado Cookbook (pg 52).

3 tablespoons butter
1 large onion, sliced
1 large carrot, peeled and grated
4 large ripe tomatoes, peeled, seeded and chopped
½ cup packed, chopped FRESH basil
¾ teaspoon sugar
1/8 teaspoon fresh ground pepper
1 ¾ cups chicken broth
Garnish: very thin slices of lemon and a few fresh basil leaves

In a 3 quart saucepan, melt the butter over medium heat, then saute’ the onion and carrot until it’s transparent – stirring frequently. Stir in the tomatoes, basil, sugar and pepper. Heat to boiling, stirring constantly. Reduce hit, simmer covered for 10 minutes. Cool slightly, then pour into food processor and purée until smooth. Return to pan, and stir in broth and salt. Heat until steaming. Ladle into individual bowls and float a thin lemon slice with a single basil leaf in each bowl. (this is also excellent served cold with a pasta salad.)

August at the Farmers’ Market Means Tomatoes

nospam@example.com (Farmers Market) — Fri, 28 Jul 2006 11:44:00 -0500

We’re now in the peak growing season…with local bell peppers, fresh cauliflower and even celery about ready to start. But now, we have tomatoes! Lots of tomatoes starting to come in. This Wednesday, join us at the Windsor Farmers Market at the Community Recreation Center (directly West of the Windsor High School) from 7:30am to 12:30pm. TO BEAT THE HEAT AND FOR THE BEST SELECTION, COME EARLY!

From the juicy Western Slope peaches, Rocky Ford cantaloupe, local fresh sweet corn, and vine ripe tomatoes, come to the Windsor Farmers’ Market to buy from local farmers with fresh taste that can’t be beat with the finest fruits and vegetables that were in the field or on the tree just hours before.

FRESH, LOCAL COLORADO PRODUCE NOW AVAILABLE AT THE WINDSOR FARMERS’ MARKET:

Fruits:
Rocky Ford Cantaloupe
Colorado Peaches
Vine Ripe Tomatoes
…and more

Vegetables:
Beets
Broccoli
Cabbage
Carrots
Cucumbers
Egg Plant
Garlic
Green Beans
Green Onions
Herbs (Basil, Parsley, Cilantro, etc.)
Kholrabi
Leeks
Lettuce
Okra - NEW
Onions
Pickles
Radishes
Rhubarb
Spinach
Summer Squash
Turnips
Zucchini

Specialty Items Always Available at the Windsor Farmers’ Market:

All Natural Beef & Pork – Top Notch Meats (AULT, CO)

Fish (Albacore Tuna, Mahi Mahi, Snapper, Shrimp, Crab, etc.) – Cooke’s Fishery (FORT COLLINS, CO)

Fresh Baked Breads (Rye, Foccacia, etc.) – Styria Bakery (FREDERICK, CO)

Garden Related Items (All natural fertilizers/plant food, dried flowers, etc.)
Michelle Bachman with www.GardenHomeAndYou.com (Fort Collins, CO)

Spicy Mustard & Specialty Sauces - Anija's - (Fort Collins, CO)

Honey (Raw & Natural, Honeycomb, etc.) – Gilmore Pollination Company (FORT COLLINS, CO)

Kettle Corn, Popcorn – The Little Kettle Popcorn Co. (NORTHGLENN, CO)

Nita Crisp Crackers – Nita Foods, Inc. (FORT COLLINS, CO)

THIS WEEKS FEATURE FRUIT: Cantaloupe

nospam@example.com (Farmers Market) — Fri, 28 Jul 2006 11:38:00 -0500

As we get into the Summer, somehow, a sweet, juicy cantaloupe accents the best of summer.…mmmmm…..

Despite the myth, cantaloupe grow extremely well in Weld County and I’ve eaten many that would rival the finest out of Rocky Ford. However, the most famous cantaloupe are grown in Rocky Ford, CO. Dubbed the “sweet melon capital of the world,” it’s the consistent high sugar content that Coloradoans have grown to love.

While most cantaloupe average 10 percent sugar content, many of the Rocky Ford cantaloupe average 12 percent...and some as high as 16 percent sugar content.

So, come to the Windsor Farmers’ Market and buy a delicious Rocky Ford cantaloupe that was just picked the day before.

HELPFUL HINTS: How to pick a cantaloupe?
This is the single question I am asked about at least two dozen times every farmers’ market. I’ve seen people, shake, poke, prod, squeeze, sniff, and just about everything in between. The truth of the matter, is that cantaloupe are one of the easiest melons to select because of its’ thin skin. Depending on the variety, it should have a light tawny tan all over. The cantaloupe should be slightly firm all over, but not be super hard, nor mushy. Once you’ve examined the texture and color, and the skin is firm, then smell the stem end from where it was picked. It should have a sweet aroma. If it doesn’t have a smell at all, it might not quite be ripe…but will be in a couple of days.

To enjoy your perfect cantaloupe, cut the cantaloupe in half, scoop out the seeds. Serve in slices, cubed, halved.

NEW AT THE FARMERS’ MARKET THIS AND EVERY WEEK: Fresh Rocky Ford Cantaloupe

nospam@example.com (Farmers Market) — Fri, 28 Jul 2006 10:13:00 -0500

As we peak into the full bloom of summer, we’re nearing the peak of the growing season. This Wednesday, join us at the Windsor Farmers Market at the Community Recreation Center (directly West of the Windsor High School) from 7:30am to 12:30pm. TO BEAT THE HEAT AND FOR THE BEST SELECTION, COME EARLY!

From the juicy Western Slope peaches, to Rocky Ford cantaloupe and local, fresh sweet corn, come to the Windsor Farmers’ Market to buy from local farmers with fresh taste that can’t be beat with the finest fruits and vegetables that were in the field or on the tree just hours before.

FRESH, LOCAL COLORADO PRODUCE NOW AVAILABLE AT THE WINDSOR FARMERS’ MARKET:

Fruits:
Rocky Ford Cantaloupe - NEW
Colorado Peaches
Vine Ripe Tomatoes

Vegetables:
Beets
Broccoli
Cabbage
Carrots
Cucumbers
Egg Plant
Garlic
Green Beans
Green Onions
Herbs (Basil, Parsley, Cilantro, etc.)
Kholrabi
Leeks
Lettuce
Onions
Pickles
Radishes
Rhubarb
Spinach
Summer Squash
Turnips
Zucchini

Specialty Items Always Available at the Windsor Farmers’ Market:
All Natural Beef & Pork – Top Notch Meats (AULT, CO)
Fish (Albacore Tuna, Mahi Mahi, Snapper, Shrimp, Crab, etc.) – Cooke’s Fishery (FORT COLLINS, CO)

Fresh Baked Breads (Rye, Foccacia, etc.) – Styria Bakery (FREDERICK, CO)

Garden Related Items (All natural fertilizers/plant food, dried flowers, etc.)
Michelle Bachman with www.GardenHomeAndYou.com (Fort Collins, CO)

Spicy Mustard & Specialty Sauces - Anija's - (Fort Collins, CO)

Honey (Raw & Natural, Honeycomb, etc.) – Gilmore Pollination Company (FORT COLLINS, CO)

Kettle Corn, Popcorn – The Little Kettle Popcorn Co. (NORTHGLENN, CO)

Nita Crisp Crackers – Nita Foods, Inc. (FORT COLLINS, CO)

THIS WEEKS FEATURE VEGETABLE: Sweet Corn

nospam@example.com (Farmers Market) — Thu, 13 Jul 2006 18:14:24 -0500

Nothing compliments the summer like fresh sweet corn! Corn was first grown in Central America and was an obvious staple of the early American Indians. Statistically, Americans consume roughly 25 pound of corn per year.

Ever wonder why sweet corn in the grocery stores isn’t sweet? Sweet corn is the ONLY vegetable that is always best when eaten fresh. In fact, it should be eaten the same day you purchase it. You see, as soon as corn is picked, it starts to immediately convert its sugars to starch. If you wait several days, or if it’s been picked, and shipped across the country, or sat in a grocery store’s cooler, then the milk in the corn that makes it sweet turns bland. At the Farmers’ Market, you’re buying sweet corn that is anywhere from two hours to 12 hours fresh picked….not 14 to 18 days old like the grocery stores. According to Dr. Myles H. Bader’s book, “10,001 Food Facts, Chefs’ Secrets & Household Hints,” sweet corn has the shortest refrigerator storage life, of only ONE day, before the taste and nutrition is affected.

HELPFUL HINTS: Sweet corn does NOT have to be stripped down, poked or prodded to tell if it’s good. At the Farmers’ Market, generally speaking, the sweet corn was just picked hours before the market. If you have a question, ask the farmer.

MATT’S EASY BBQ SWEET CORN:

Okay, here’s a little family favorite I’ve personally done over a hundred times that is simply fantastic on the grill. Take about six ears of fresh picked sweet corn. Cut the silk end off with a sharp knife about an inch down, and leave the corn in the husk. Place all six ears in a bowl of cold water (submerged) for about 10 minutes while the grill is heating up. With the grill on medium heat, place the corn, husk and all onto the grill. Cook the corn for about 8 to 10 minutes on medium heat, turning the corn every couple of minutes. If a husk leaf or two burns off, not a problem. The corn will be “steamed” inside the husk, and will have a fantastic flavor. Though steaming is the preferred method of cooking corn, when it is boiled, roughly 50% of the vitamin C is destroyed. If you don’t have a grill, you can follow the same as above, but place the corn in a bag in the microwave for a few minutes (the time will vary depending on the microwave strength).

THIS WEEKS FEATURE FRUIT: Peaches

nospam@example.com (Farmers Market) — Thu, 13 Jul 2006 18:13:24 -0500

Peaches. What more can you say than biting into a juicy, Colorado Western Slope peach? Mmmmm. Peaches are native to China, and were brought to the U.S. in the late 1600’s sprinkled along the East Coast. In the 1800’s, peaches were raised more as a commercial crop.

There are two main varieties of peaches: clingstones and freestones. The early peach varieties tend to be clingstones (where the meat is attached to the pit). Though not quite as convenient, the clingstones tend to be the best for canning, making jelly and preserves and general cooking. The freestones are best for eating since the meat separates from the pint easily.

HELPFUL HINTS: Peaches can ripen by placing them in a box covered with newspaper or in a paper bag folded over. The natural ripening process should only take 2 to 3 days. The maximum refrigerator storage time for peaches is 3 to 4 days. Peaches don’t necessarily get a lot sweeter after being picked, but simply get softer and more edible. To remove the skins, use a vegetable peeler. Lastly, remember to never cook peaches with the pit in because it tends to impart a bitter taste to what you’re making.

The reported health benefits of peaches are: they are high in vitamin and mineral content. Peaches have been used for reducing high blood pressure, bronchitis, asthma, bladder and kidney stones and de-worming.

MATT’S EASY PEACH PRESERVE:

Okay, here’s a little secret…I love to make small batches of “freezer” jam. It’s so easy to make, and tastes fantastic! Take 4 cups of sliced, pitted peaches; add 3 tablespoons of Turbino sugar (natural sugar) or you can use 4 tablespoons of white sugar; and a ½ teaspoon of ascorbic/citric acid mix. Place these three items in a blender, and puree. Then, pour the puree into plastic freezer boxes, leaving roughly a ½ inch head space. (I like to put a small piece of freezer wrap on the top.) Seal, label and freeze. This can be used like any jelly or jam once thawed. (You can also substitute apricots for peaches following the same recipe)

THIS WEEKS FEATURE FRUIT: Cherry

nospam@example.com (Farmers Market) — Thu, 06 Jul 2006 18:15:00 -0500

(As compiled from Dr. Myles H. Bader’s book, “10,001 Food Facts, Chefs’
Secrets & Household Hints” and Paul Pitchford’s book, “Healing with
Whole Foods.”)

Cherry History: Cherries, originally a favorite fruit of the ancient
Greek and Roman inhabitants, and the Chinese, over a thousand years
ago. However, cherries are believe to have first origination is in
Asia Minor. It is believed that birds brought the cherry pits to
Europe, which were discovered, and then later planted. As French
colonists brought cherries to America, they began to plant the pits
along the Saint Lawrence River near the Great Lakes.

Cherries are now grown in 20 countries worldwide. The United States
grows 150,000 tons annually with roughly 50 percent of them being sweet
cherries.

Storing cherries: Cherries are best stored in the refrigerator with
high humidity, placed UNWASHED in a plastic bag. When you’re ready to
eat them, it’s best to allow them to stand at room temperature for 30
minutes before eating to maximize flavor. Generally speaking, cherries
will last 5 to 7 days in the refrigerator. If you freeze cherries,
they must be pitted and sealed airtight in a plastic bag, or they will
taste like almonds.

Common Colorado Varieties of Cherries:

Montmorency Cherries: Usually round, very juicy and a clear medium red
color. Tart in flavor. Excellent for pies, tarts, jams.

Bing Cherries: Large, heart shaped cherries with flesh that is often
dark purplish black with a smooth, glossy skin. It’s very firm and
meaty. The juice is very dark and sweet and excellent for eating.

Rainier Cherries: A heart shaped cherry that is crossed between a
Royal Ann, light golden cherry, and Bing. The flesh is golden with
some red, and may even be pink to light red, usually firm and juicy
with excellent flavor.

Reported Health Benefits: Cherries are reported to be very high in
magnesium, iron and silicon. Cherries also stimulate the secretion of
digestive enzymes, “tone” the spleen-pancreas and aids the body in
eliminating excess body acids. As a result, cherries tend to be a good
combatant against arthritis, serve as a blood cleanser, combat worms,
asthma and high blood pressure. They have been also known to serve as
a remedy for gout, and rheumatism. In fact, numerous people have
reported that consuming 8-10 Bing cherries per day relieved symptoms of
arthritis and also helped to overcome numbness in the limbs and
paralysis as a result of rheumatism. (This claim, though made over and
over, has not been substantiated in clinical studies.)

Recipe:
As seen in the book, “Eat Yourself Beautiful” by Danielle de Winter, and a personal favorite….

Cherry Coco
(serves two)

20 cherries, pitted
1 tablespoon shredded coconut
2 oranges, peeled and sectioned
4 apricots, pitted and cut into pieces
2 tablespoons water
1 cup all natural vanilla yogurt (optional)

Put all the ingredients in a blender and liquefy.

Benefits: lots of vitamin C, some of the Vitamin B complex, as well as
calcium, magnesium, and zinc make Cherry Coco great for the hair, skin
and nails.

THIS WEEKS FEATURE VEGETABLE: Radishes

nospam@example.com (Farmers Market) — Thu, 06 Jul 2006 18:10:00 -0500

(As compiled from Dr. Myles H. Bader’s book, “10,001 Food Facts, Chefs’
Secrets & Household Hints” and Paul Pitchford’s book, “Healing with
Whole Foods.”

Radish History: Originated in China thousands of years ago. They are
a plant variety in the “mustard family” that contains phytochemicals
that are under current study as to whether they are cancer preventing.
Radishes are a good source of vitamin C, and are generally available
year round.

Selection Tip: Large radishes tend to be pithy, and may even be hot.
Squeeze the radish to make sure they are not mushy, but are solid.

Common Colorado Varieties of Radishes: Traditional Red Globe, White Icicles, and the Japanese variety, Daikon.

Reported Health Benefits: Radishes help to cut mucus, and has been
clinically shown to aid in clearing sinuses, phlegm and sore throats.
Due to the toxin purging properties of the radish, radishes have been
said to help detoxify the body and may even prevent viral infections
such as the common cold and influenza with regular use.