If you go
Boulder Farmers Market
13th Street and Canyon Boulevard
8 a.m.-2 p.m. Saturdays through Nov. 17
4-8 p.m. Wednesdays through Oct. 3
Longmont Farmers Market:
Boulder County Fairgrounds
8 a.m.-1 p.m. Saturdays through Nov. 17
Union Station Farmers Market:
Denver's Union Station plaza
9 a.m.-2 p.m. Saturdays through Oct. 20
Market happenings: Hail has been plaguing the Front Range over the past couple weeks. Keep in mind while you're shopping that some produce may look a little less perfect. We encourage you to talk to your farmer and ask how the storms affected them. Always buy the less than perfect produce.
Lots of this, please: Sugary, crunchy snap peas. We love these delectably crunchy snaps.
The farmer says: Oh, snap! We don't even leave the market street before we've eaten more than a dozen of these yummy peas. Let's savor this short season of the sugar snaps by filling our baskets.
We start seeing snap peas in May through well into July, depending on each farm's planned harvest. After the plants flower, there's about a week before peas arrive and two more weeks until they've come into their full size.
A handful of farmers have these tasty treats available at market. You can catch them at Aspen Moon Farm, Black Cat Farm, Cure Organic Farm, Miller Farms, Monroe Organic Farm, Munson Farm and Sunseed Farm (Longmont only).
How to prepare: Clean the peas by pinching the top of the pea and pulling back the string along the side before eating. Sugar snaps are good on their own, raw dipped with hummus, fresh on top of a salad, or sautéed in a stir-fry. They're super versatile and super tasty.
How to store it: Refrigerate your peas in a plastic bag. They should last up to a week.
Snap Pea And Cherry Salad
4 cups fresh snap peas (cleaned)
1 cup of cherries (pitted and cut in half)
Zest of 1 lemon
1 tablespoon lemon juice
5 ea mint leaves (chopped fine)
1/4 cup garlic scape
1 ounce chèvre
1 teaspoon Sumac
1 tablespoon olive oil
Pinch of salt
1/2 cup pickled cherries (optional*)
New Beat Foods quinoa crackers
Directions: Begin by blanching the garlic scape in salted water for about 5 minutes until the shoot is tender. Set aside and allow to cool. Clean the stringy seam on the snap peas by tearing the top and pulling down. Once cleaned, cut snap peas into 1/4-1/2-inch thick pieces and place in a medium bowl. Cut cooled garlic scape 1/8 of an inch thick (small coins) and add to the spa peas. Add all other ingredients and mix well. The goat cheese should coat all the beans and cherries. Crumble a bit of quinoa crackers on top.
*For the optional pickled cherries, pit them and cut in half. In a small pot combine 1/2 cup of red wine vinegar, 1/2 cup of sugar and a 1/4 cup of water. Bring to a boil and pour over the cleaned cherries. Set aside at room temperature for about 1 hour then strain and use in the salad or store in refrigerator for a later use.
Serves about 4.
Source: Chef Kyle Mendenhall, executive chef, Arcana, arcanarestaurant.com (recipe created in June 2015 for BCFM's Seasonal Market Chef Demos).