Farmers Market Saturday morning

| May 3, 2015

And we do mean morning. The time to be there is 8 am sharp. Not 8:10, not 9 and certainly not 11. At 8 am the mood is right, the real food lovers are there, the farmers are just setting up and looking ahead toward the day.

The scarce and well-priced items can go fast. Miller Farms still has some perfect asparagus. The “lamb lady” has ground lamb suitable for an awesome bolognese. The tortillas and salsa are the real thing.

After your astute produce shopping is done, the long breakfast tables aren’t crowded yet. Laudisio’s pizza oven is hot — or maybe you’d prefer polenta with a perfect pomodoro sauce. The Orange Tent is ready to make you a resplendent eggs benedict.

Set your alarm or wake up with the birds. Put on your Boulder-casual best. The hour of eight draws nigh. The Farmers Market is waiting.

And right. We just had to snap a few photos; the people were that cute.



OH THAT SMILE: Brynn from Ela Family Farms in Hotchkiss, Colorado, shares early-season wares including great-tasting cider samples and apple and pear jams.



ITALIAN FOR SUAVE: Amadeo and TC from Izzio Artisan Bakery (formerly Udi’s) present piles of bread and pastries, supplemented with their good looks, as Michele Wells (right) beats the crowds.



GOAT MORNING: Julie and Jill from Haystack Mountain Goat Dairy invite you to sample many a cheese.
(Reporter photos)


1 comment

  1. Brian Coppom says:

    Terrific advice, Bob. The early shopper at the market really does get the best pick of the product as well as a little extra time to chat up the vendors. I even like walking the market 15 minutes before it opens and watching the vendors finish their setup and interact. Experiencing the sense of community that makes up the market is one of the best side-benefits of attending.

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