By Boulder County Farmers Markets

If you ask us, the Wednesday farmers market is one of Boulder’s best kept secrets. During the peak harvest season, you can get Colorado’s juiciest peaches without waiting in a 40 person line, cool off with a vegan ice cream cone from Best One Yet, and throw a blanket down in the park and enjoy dinner from the food court with friends. Plus, it’s the perfect day to refresh your groceries and grab dinner ingredients for the rest of the week.

Here’s what you can expect from the Wednesday market this season:

Fresh this season: Wednesday markets

Why save all of the fun stuff for Saturdays? This year, we will host artisan markets on the third Wednesday of every month from June through September. These markets will feature 100% Colorado artists and makers, offering everything from vintage-inspired clothing, handmade ceramics and sculptures, jewelry, soaps, and more! Sprinkle a little fun into your week by stopping by one of our Wednesday artisan markets — more information to come soon!

New vendors bring delicious treats to market

We often refer to the Wednesday evening market as a small business incubator. It’s where many new vendors start, and gives emerging entrepreneurs and small farmers a chance to test their products, grow a consumer base and get enough revenue going to continue building their dreams.

One of these new businesses is a family affair led, in part, by mother and son duo Shari and Owen Leidich. Their two brands — Purest Electrolyte and Max Sweets — arose in response to Shari and Owen both receiving lifechanging medical diagnoses. While trying to heal themselves with food, they found that there was nothing on the market that satisfied their needs for efficient hydration, low/no sugar, and whole food options. In response, they created an electrolyte powder made with real salt and real fruit, and mini marshmallows that are rich in collagen and sweetened with honey alone.

We hope to see you in Downtown Boulder tonight for the first Wednesday farmers market of the season! Join us from 3:30-7:30 p.m. to shop from local farmers, ranchers, and small food businesses. More information about the Boulder Farmers Market can be found at bcfm.org/markets/boulder-farmers-market/.

Recipe: CU Campus Dining’s Sim Saag

In honor of graduation week, we’re sharing this special recipe from Eliah Golden, Associate Director and Executive Chef for the University of Colorado Boulder’s Dining Services. Did you know that the University of Colorado has been nationally recognized for the sustainability of its dining services? We’re proud to partner with them to help provide locally-grown produce for campus meals. Sko Buffs!

Serves 4

Ingredients:

2 Tbsp ghee or oil of choice

2 cups local potatoes, large dice

1 Tbsp dried thai chili peppers (can omit or adjust spiciness)

1/2-pound local daikon radish, peeled and diced

¼ tsp ground turmeric

1 ½ tsp ground cumin seed

¼ tsp ground coriander

1 Tbsp fresh garlic, minced

1 Tbsp fresh ginger, minced or finely grated

1 cup fresh tomatoes, diced

1 quart packed watercress (or spinach, chard, etc.)

2 cups fresh mung bean sprouts

2 Tbsp green onion, sliced

Salt and pepper to taste

Directions:

Heat ghee or oil in a large pot or wok. Add dried chilis and potatoes and cook for 6-8 minutes, stirring frequently. Add daikon radish, turmeric, cumin, coriander, garlic, ginger and tomato, salt and pepper, and cook on medium high heat until potatoes are tender. Add the watercress (or greens of your choice) and mung sprouts and cook for 2-3 minutes. Serve immediately over rice.