The dates for the 36th Annual Larimer County Farmers' Market will be June 25 to October 15, 2011!
Thank you for your patronage for the 2010 season--it was our most successful. I would like to extend a BIG thank our customers, vendors and volunteers. We look forward to seeing you again next summer at the Larimer County Courthouse!
Thursday, October 21, 2010
Monday, October 11, 2010
Vendor Profile: Pope Farms Produce "The Pepper People"
By: Lesli Ellis, Master GardenerAhhh, the smell and sound of roasting chile peppers! In my opinion, this is one of the best parts of fall. You’ll find the peppers roasting at the Farmers' Market by the Pope Farm truck in the Southwest corner of the parking lot. “The Pepper People” will be happy to roast a full bushel or half bushel ($16) while you wait or shop… or buy the ready-roasted chilies for $5 a bag. The roasted peppers freeze well (after removing skins and seeds), ready for fresh-tasting green chile sauce well into winter and spring.
Pope Farms, owned and operated by Susan, Derek, and Duane Pope, is located in Wiggins, which is east of Greeley and about an hour and a half from Fort Collins. (I admit, Google maps helped me find it.) That means the truck leaves long before dawn on Saturday mornings to get to the market, set up, and be ready for 8:00 a.m. shoppers. That’s after having to harvest and load the truck. And, if that’s not enough hard work, you will also find Pope produce at the Fort Collins Farmers' Market on Lemay and other Northern Colorado markets.
Peppers aren’t the only freshly harvested veggies you can buy from the Popes. Check out the eggplant, watermelons, cantaloupe, pumpkins, and all sorts of other wonderful produce too.
But back to peppers, here’s a basic recipe for making green chile sauce to drizzle over your breakfast burritos or enchiladas – after you purchase your roasted chili peppers from “the Pepper People”:
--Sauté chopped onions and garlic in olive oil.
--Sprinkle in about a tablespoon of flour to help thicken the sauce.
--Add a few cups of chopped roasted green chiles (the level of heat is based on the type of peppers you select). First, skin them and remove the seeds.
--Add Cumin, Mexican oregano, salt and pepper to taste.
--Add a cup or two of chicken (or veggie) bullion, depending on how thick you want the sauce.
--Simmer.
Enjoy!
Pope Farms, owned and operated by Susan, Derek, and Duane Pope, is located in Wiggins, which is east of Greeley and about an hour and a half from Fort Collins. (I admit, Google maps helped me find it.) That means the truck leaves long before dawn on Saturday mornings to get to the market, set up, and be ready for 8:00 a.m. shoppers. That’s after having to harvest and load the truck. And, if that’s not enough hard work, you will also find Pope produce at the Fort Collins Farmers' Market on Lemay and other Northern Colorado markets.
Peppers aren’t the only freshly harvested veggies you can buy from the Popes. Check out the eggplant, watermelons, cantaloupe, pumpkins, and all sorts of other wonderful produce too.
But back to peppers, here’s a basic recipe for making green chile sauce to drizzle over your breakfast burritos or enchiladas – after you purchase your roasted chili peppers from “the Pepper People”:
--Sauté chopped onions and garlic in olive oil.
--Sprinkle in about a tablespoon of flour to help thicken the sauce.
--Add a few cups of chopped roasted green chiles (the level of heat is based on the type of peppers you select). First, skin them and remove the seeds.
--Add Cumin, Mexican oregano, salt and pepper to taste.
--Add a cup or two of chicken (or veggie) bullion, depending on how thick you want the sauce.
--Simmer.
Enjoy!
Friday, October 1, 2010
Vendor Profile: Sweet Epiphany
By: Garth BontragerErin Messing and George Young own Sweet Epiphany. With a name like that, and a product like individually sized cheesecakes wrapped in baklava, the business is decadent inspiration. “My favorite dessert is cheesecake, his is baklava,” says Erin, so they combined the two. I say, “Wow!” The use of local ingredients is just another reason to rush over and see the offerings from Sweet Epiphany at the next Larimer County Farmers' Market.
Erin describes the basic flavor to me, honey-flavored cinnamon and nut (cashew, almonds and pistachios) baklava, around a yogurt-centric cheesecake. This dessert is anything but basic--it just sounds so divine! Well, it’s "basic" compared to the local raspberry and white chocolate seasonal cheesecake she just finished making. Look for other seasonal flavors from local products coming up. Is it possible that there are samples of this? “Absolutely,” says Erin.
Go to http://www.sweet-epiphany.com/ for more enlightenment on the company, and go directly to their booth on the north side of the LCFM for a taste of these wonderful desserts. There are two sizes, both easy to handle. They use recycled bakery boxes that fit their desserts perfectly. To help foster the community spirit they love at the market, they bike their products every Saturday morning to their booth which they share with Good Seed Breads. Being bike-powered offers them a little more authenticity when talking with customers. Sweet Epiphany has been a great addition to the LCFM, and they’re very excited to share their creation with the Larimer County community.
Thursday, September 23, 2010
The Survey Says!...Dot Survey Results
Thanks to everyone who participated in the Dot Survey questions at the Farmers' Market on September 18. We had nearly 500 respondents for each question. Here are the results:
Q: How muc have you, or will you, spend at this Market today?
<$5: 37 votes (7.5%)
$6-$10: 64 votes (13.0%)
$11-$20: 163 votes (33.1%)
$21-$50: 183 (37.2%)
>$50: 45 votes (9.1%)
Total votes cast: 492
Q: Do you buy produce in bulk from this Market to can or preserve at home?
Yes: 201 votes (41.5%)
No: 283 votes (58.5%)
Total votes cast: 484
Q: How far do you travel to shop at this Market?
<1 mile: 120 votes (24.6%)
Q: How muc have you, or will you, spend at this Market today?
<$5: 37 votes (7.5%)
$6-$10: 64 votes (13.0%)
$11-$20: 163 votes (33.1%)
$21-$50: 183 (37.2%)
>$50: 45 votes (9.1%)
Total votes cast: 492
Q: Do you buy produce in bulk from this Market to can or preserve at home?
Yes: 201 votes (41.5%)
No: 283 votes (58.5%)
Total votes cast: 484
Q: How far do you travel to shop at this Market?
<1 mile: 120 votes (24.6%)
1-5 miles: 242 votes (49.7%)
6-10 miles: 69 votes (14.2%)
>10 miles: 56 votes (11.5%)
Total votes cast: 487
Q: Do you think this Market should include more ready-to-eat foods, like breakfast or lunch sandwiches?
Yes: 262 votes (54.2%)
No: 118 votes (24.4%)
No opinion: 104 votes (21.5%)
Total votes cast: 484
Note: The question regarding the group that manages the market was thrown out. We should have had a category for "I don't know," as we found many people weren't sure, but placed their dot on the answer that the majority voted for, which skewed the results. It is, in fact, the Larimer County Master Gardeners that operate the market. They are a superb group of volunteers!
We will use this survey information for future marketing, market operations and also to improve customer satisfaction. Thank you for participating!
Friday, September 17, 2010
Summer Squash Enchiladas
Recipe from: Linda Wilson, Master Gardener
Still looking for ways to use up all that summer squash? Try these tasty enchiladas! This recipe is from The Joy of Gardening Cookbook.
Summer Squash Enchiladas
4 T. butter
4 T. all-purpose flour
2 tsp chili powder
2 c. milk
2 c. grated cheddar or Monterey jack cheese
salt and pepper
6 c. diced summer squash
2 T. vegetable oil
1.5 c. diced onion
3 garlic cloves, minced
1.5 tsp. minced fresh hot peppers, or to taste
16 tortillas
3 c. diced tomatoes
Preheat the over to 400 degrees.
In a small saucepan, melt the butter and stir in the flour and chili powder to make a thick paste. Add the milk a little at a time, stirring well after each addition to prevent lumps. Add the cheese and heat gently until the cheese is melted. Season to taste with salt and pepper.
Steam the squash until just tender, about 5 minutes.
In a saute pan, heat the oil and saute the onion, garlic and hot peppers until limp, about 3-5 minutes. Add the squash and 2/3 of the sauce. Toss to coat.
Great a 9-inch by 13-inch baking dish. Spoon some filling onto each tortilla and roll like a crepe. Place seam-side down in the baking dish. Spoon the extra sauce on top and sprinkle with the tomatoes. Bake the enchiladas for 30 minutes or until hot. Serve immediately.
Preparation time: 25 minutes
Baking time: 30 minutes
Yield: 8 servings
Still looking for ways to use up all that summer squash? Try these tasty enchiladas! This recipe is from The Joy of Gardening Cookbook.
Summer Squash Enchiladas
4 T. butter
4 T. all-purpose flour
2 tsp chili powder
2 c. milk
2 c. grated cheddar or Monterey jack cheese
salt and pepper
6 c. diced summer squash
2 T. vegetable oil
1.5 c. diced onion
3 garlic cloves, minced
1.5 tsp. minced fresh hot peppers, or to taste
16 tortillas
3 c. diced tomatoes
Preheat the over to 400 degrees.
In a small saucepan, melt the butter and stir in the flour and chili powder to make a thick paste. Add the milk a little at a time, stirring well after each addition to prevent lumps. Add the cheese and heat gently until the cheese is melted. Season to taste with salt and pepper.
Steam the squash until just tender, about 5 minutes.
In a saute pan, heat the oil and saute the onion, garlic and hot peppers until limp, about 3-5 minutes. Add the squash and 2/3 of the sauce. Toss to coat.
Great a 9-inch by 13-inch baking dish. Spoon some filling onto each tortilla and roll like a crepe. Place seam-side down in the baking dish. Spoon the extra sauce on top and sprinkle with the tomatoes. Bake the enchiladas for 30 minutes or until hot. Serve immediately.
Preparation time: 25 minutes
Baking time: 30 minutes
Yield: 8 servings
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