11th Annual Winter Market
The 11 annual Winter Market includes more than 60 local vendors selling fresh produce, specialty meats, eggs, baked goods, preserves, cheese, hot sauces, wine, prepared food, coffee and kombucha. Ther will also be more than 60 local artists selling photography, candles, jewelry, ornaments, clothing, woodwork and more; 9 a.m.-3 p.m., Dec. 2 and 3, Boulder County Fairgrounds, Exhibit Building, 9595 Nelson Road, Longmont; free; bcfm.org
In season now: Boulder County Farmers Market season is officially over, so hopefully Boulder County stocked up on local meats, honey and storage vegetables — like squash, onions and potatoes. If not, the Winter Market will be held Dec. 2 and 3 at the Boulder County Fairgrounds, Exhibit Building, 9595 Nelson Road, Longmont, where there will be more than 125 local ranchers, farmers and artisans for a two-day holiday extravaganza.
Lots of this, please: The holiday season is upon us and everyone will be enjoying potatoes in one form or another, whether in the form of latkes, sweet potato casserole, or mashed potatoes and gravy.
Colorado is the second largest producer of potatoes in the United States, featuring a myriad of varieties in many shapes, sizes and colors.
There are classic russet potatoes like Crestone, Fortress and Mercury that are perfect for a cheesy potato gratin. Or there's the chef's favorite, the Banana Fingerling, which is a small, yellow, banana-shaped tuber that comes in several varieties and is loved for its firm texture and excellent flavor. Get creative and make blue mashed potatoes with the super-healthy Purple Majesty, a potato that's packed with antioxidants. The oval, blue-skinned spud retains its cool color when cooked and makes a beautiful dish that looks as good as it tastes. Or try a pink-potato salad made with the Mountain Rose, a red-fleshed red potato that holds its shape beautifully when cooked.
Stop by the Winter Market and visit the booths from Monroe Organic Farms, Aspen Moon Farm and Ollin Farms to pick up a supply of potatoes, squash, rutabaga, parsnips, onions, leeks, beets and carrots. If stored correctly, these items can last through the holidays and beyond.
Cooking with potatoes: Potatoes are very versatile and easy to prepare; baked, fried, or mashed, there is no wrong way to cook a potato. Potatoes have a natural affinity for leeks, onions, garlic, carrots, turnips and of course, bacon, so it's safe to go rogue and try something new.
Turnip and potato gratin
1 leek, sliced
2 garlic cloves, minced
4 cups heavy whipping cream
Bundle of bay leaves, thyme and sage
8 russet potatoes, sliced 1/8 of an inch thick
8 turnips, sliced 1/8 of an inch thick
2 cups grated parmesan cheese
½ cup olive or vegetable oil
salt and pepper to taste
Directions: Preheat oven to 425 degrees. Place oil in a large saucepan. Add leeks and garlic and sauté over medium heat until soft. Add cream and herb bundle to pan and steep for 30 minutes.
Grease baking dish and layer potatoes, turnips and parmesan cheese. Remove herbs from the cream. Pour the cream into the baking dish, just covering the potatoes and turnips. Cover and bake for 45 minutes, or until tender.
Source: Chef Bradford Heap Salt the Bistro.