California’s Scarborough Farms now supplying greens to Modmarkets.
The eight Colorado locations of Modmarket are now using three varieties of greens (spring mix, arugula and spinach) from Oxnard, California-based Scarborough Farms, a 20-year-old family-run farm that follows small-scale, custom farming methods to ensure fresh, just-harvested gourmet products.
Scarborough does not claim to be organic (then again, neither does Modmarket), but it engages in many agricultural best practices, earning a reputation for deeply caring for the land and for fulfilling
the ever-evolving tastes of American cuisine. Grown only in the United States, Scarborough Farms produce is grown according to strict state and federal regulations, following good agricultural practices that their produced is beautiful, nutritious and safe
Modmarket, launched in 2009, was created by two Boulderites with zero restaurant experience who figured out that it was possible to
serve healthy, scratch-made fare for reasonable prices in an attractive environment. Affordability, a fast-casual format and family-friendliness appear to be Modmarket’s secrets of success. Last month, the second Modmarket at Denver International Airport opened (now on Concourses B and C)
The Boulder Farmers Market, our wonderful seasonal marketplace for locally grown produce, locally produced food products and local artisans, tops USA Today’s10Best Farmers Markets list or 2015. Twenty contenders were selected by a panel of food and travel experts — Bernadine Prince, president of the Farmers Market Coalition; food writer Eric Grossman; travel writer Megy Karydes; M. Linda Lee, former editor for Michelin Travel Publications, Akila McConnell travel and food blogger, The Road Forks; Larry Olmsted, USA Today food writer, and food writer Kim Sunee. The panel’s selections were presented to the public for four weeksof daily votes.
Boulder Farmers Market is the brainchild of a group of local farmers, who came together with their vision of a local market in 1987 at the Boulder Courthouse. What started with a few tables of produce loaded off the backs of pickup trucks has evolved into a robust destination market on 13th Street between Canyon Boulevard and Arapahoe Avenue more than 100 vendors who set up for the longest market season in Colorado. There’s also an outdoor food court with wine beer and sangria available too at the Wednesday night market that runs from 4 p.m. to 8 p.m. from early May through early October, and the original Saturday market runs from 8 a.m. to 2 p.m. from early April through late November. During the peak summer season, the Boulder Farmers Market attracts over 5,000 customers per day. My husband and I are often two of them.
Broad and shady porch is one of my happy places in Boulder.
The historic Chautauqua Dining Hall is one of my favorite places to be. The food is good but it’s the ambience that elevates it to great. In winter, the bar and restaurant are cozy retreats. In summer, the broad porch is shady and catches whatever breeze might be around. I especially like to take out-of-towners to this charming building in the Chautauqua National Historic Landmark.
When cousins arrived early on Friday, hungry from their drive all the way from Maryland, Chautauqua was our choice to introduce them to Boulder. A table on the porch, a bit of a mountain view and the Dining Hall’s generous portions was a fine perker-upper.
Price check: At lunch,”Shared,” $6-$14; soups, $4-$6; salads, $5-$12 (plus optional add-ons, $2-$4, sandwiches and wraps (including salad, fries or soup); flatbreads, $10-$12; entrées, $13-$14.
Potager has been around for 18 of the 27 years I’ve lived in Colorado, and despite being on my to-visit list for years, it took till friends from Vail were in town to get there. Now I wonder why I let it be so long. Potager was way ahead of its time with farm-to-table fare, well-selected wine list and a menu that changes monthly to take advantage of the freshest from leading local farms. What’s almost routine now was ground-breaking nearly two decades ago.
It is the brainchild of Terry Ripetto and her dad, Tom. Their philosophy that has carried Potager through the years is one I buy into. As the restaurant’s website explains, “We follow no style or school of cooking. We are not a French restaurant, although we serve dishes from this cuisine. I think, basically, the unifying theme is that of being immensely satisfying, locally sourced and seasonally driven. We serve really satisfying food and do whatever it takes to make it. We draw upon the season and what is grown locally.”
The restaurant is a charming country-ish place in the city just elegant enough to match the food but not really formal. In addition to a lively dining room and semi-open kitchen and outdoor dining in back. No luck getting seated there, but we were not unhappy to be in the high-ceilinged room with one charmingly distressed-plaster all, high wine racks and a shelf full of impressive cookbooks on a room divider on one side of the kitchen.
We wanted to sample a number of dishes, so we created a tapas-style experience of sharing.
Three art forms were showcased at yesterday evening’s Flatirons Food Film Festival fundraiser: cinematic arts, musical arts and, of course, culinary arts. The event opened with food samples from some of the city’s finest chefs and adult beverages. Then there was a fast-moving live auction (some guests scored great deals). Then came short films on food subjects curated by James Beard Award-winner The Perennial Plate, which documents what it calls “adventures in sustainable eating.” Each chef viewed one of the films that inspired the dishes he presented, and in addition to the resulting food/film pairings, four fine singers from Opera on Tap Colorado performed operatic pairings.
Query, who founded and operates the entire Big Red F Restaurant Group, of which Jax is just one concept, said that “10 Things We love About Italy” inspired him to offer fresh, simple food, preparted with “not a lot of over-thought, just thought.”
Noted ag author coming to Aspen to give free lecture.
I am a great admirer of author Michael Pollan, who brilliantly deciphers what is wrong and what is right on the American food scene. Joel Salatin and his Polyface, Farm (Swoope, Virginia) were featured in Pollan’s New York Times bestseller and in the award-winning documentary, “Food, Inc.” The Aspen Center for Environmental Studies, the City of Aspen Parks and Recreation, and Pitkin County Open Space and Trails are bringing Salatin to Aspen to give a talk, “Local Food to the Rescue.”
Joel himself has authored nine books on the topic of farming and sustainability where he passionately defends small farms, local food systems, and the right to opt out of the conventional food paradigm. As ACES distills this critical issue, “For local food to be a credible part of the global food system it must develop six integrated components: production, processing, marketing, accounting, distribution and patrons. In this lecture Joel will educate our community on how to build a functional local food system, including economies of scale, collaborative food shed distribution, and meaningful volume.V
The talk takes place on Friday, August 7 at 7 p.m. in the Paepcke Auditorium (1000 North 3rd Street). Click here to RSVP.
The new Organic Sandwich Company lives up to its name.
I’ve ordered from the Organic Sandwich Company’s stand at the Boulder County Farmers’ Market, but until this evening, I’d never eaten in the store that opened in the challenging month of January. The invitation-only tasting of many of the sandwiches provided a sequential comparison of flavor combos.
There were caprese sandwiches — delicious, but hardly exotic. There were Beetniks, a cleverly named and unusual combo of roasted beets, almond feta and pea shoots. Then there’s the glory of any sandwich made with the house-made bacon jam, the preparation of which owner Marcy Miller demonstrated. What better way to cap an intro to a sandwich joint than with a dessert of gelato sandwiches?
Right now, Turkey and Bacon Jam, Turkey and Brie and Spicy Veggie are the top sellers on the menu that changes according to what’s fresh at the market This is Boulder, so of course, there are gluten-free, vegetarian, paleo and dairy-free options, as well as offerings for easy-to-please omnivores. But mercifully, nothing is taste-free at the Organic Sandwich Company. And because Marcy herself is the mother of two young children, there are kid-friendly items too.
The Organic Sandwich Company is on the southwest corner of 16th and Pearl, Boulder. Phone: 720-639-3986.
Claire Walter's Colorado-oriented but not Colorado-exclusive blog about restaurants, food and wine events, recipes and related news. For address of any restaurant, click on the Zomato icon at the end of the post.