Skip to main content

Out and About in Evergreen CO - Farmer's Market

When I arrived in Evergreen last winter I was completely undecided about whether I wanted to make a home here. As many of you know, I went back and forth between the practicality of choosing Evergreen versus the dream of returning to Incline Village (Lake Tahoe), Nevada. Over the course of the winter I would find myself discovering things I really enjoyed about Evergreen. These things became a list that I carried around in my mind as 'Things I Love About Evergreen'.


In April, when it was finally time to decide whether to stay here or move back to Incline Village, I chose Evergreen. Afterwards, I felt at peace with my decision and that list I'd carried in my head began to grow until finally I decided that I wanted to share some of my favorites places with you. So, from time to time, I'll show you some of my favorite things about my new hometown.



During the summer months, June to September, Evergreen hosts a Farmers Market on Tuesdays. It's a wonderful collection of local Colorado farmers, ranchers, bakers, and foodies, gathered to share their produce and products and to further the cause of eating locally.

I've become a huge fan and try to visit each week to try a new vendor and a new product. As a result, I've found brown eggs from free-range hens, locally grown organic produce at reasonable prices, fabulously tasty smoked pulled pork, homemade hand cream made of beeswax and lavender, pickled sweet jalapenos, and local grass-fed beef.

Rather than show you more pictures of the market, I'm going to share what I produced with my food finds. And hopefully, you'll be inspired to visit a farmer's market in your community soon!

~

A great cheeseburger is one of my favorite comfort foods, so I've decided to use my Farmer's Market finds to create a healthy and tasty burger:


I start with an onion bun, which I've lightly toasted under the broiler. (Yes, that bun was buttered. Is there any other way?)


I've added a light bed of bean sprouts and a healthy dose of those pickled sweet jalapenos that I bought at the market.


On the grill I've got the locally grown grass fed ground beef frying. Because this is honestly the best tasting beef I've ever had, I keep the seasonings to a minimum: salt and pepper.


Finally we're ready to assemble all the components. The burger goes on top of the sprouts and jalapenos, followed by a couple slices of Dubliner aged cheddar. The other bun is slathered with real mayonnaise and grainy mustard. The combination of the sweet heat from the jalapenos, the sharp bite of cheddar, and the tang of mustard are wonderful compliments to the savory taste of real beef.

Yummy!

Comments

Anonymous said…
You're making me so hungry! It looks and sounds yummy.
Keetha said…
I'm so happy for you to have that farmer's market. (And a wee bit jealous. But mostly happy!)

I love the way you're embracing your chosen town. A good burger helps!

Have you read In Defense of Food by Michael Pollan? Love that book. It changed the way I look at food.
larramiefg said…
That's ENORMOUS -- a meal in itself!

Enjoy those four summer months of great homegrowns.
Anonymous said…
Diet? what diet? Wonderful.
Southern Girl said…
I love that you showed us what you did with your farmer's market finds--what a gorgeous burger!! :) We have a really wonderful market in our town that I visit every Saturday to photograph, and I love meeting the local growers/bakers/etc. in our community. Reminds me of the quote: "Wherever you go, go with all your heart." Your adventures in Evergreen never cease to warm my heart. :)
Anonymous said…
EARN GLOBAL MONEY shows you different earning programs from all over the globe and help people to earn money from different earning program owned by different organizations.
visit=www.earnglobalmoney.info Click Here

Popular posts from this blog

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

Ingredients:
1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…