Boulder County Farmers Markets
We get it — we all have our favorite habits and routines. And that can be especially true at the farmers market.
Maybe you arrive at 8 am sharp every Saturday, get in line at Morton’s Organic Orchards for your fruit, visit Aspen Moon Farm for your greens, grab eggs from Wisdom Poultry and finish the morning off with a pupusa with a fried egg for breakfast.
Or, maybe you are more of an afternoon shopper. You start by fueling up with a cold brew from Silver Canyon Coffee and a noodle bowl from Savory Saigon, grab your bread for the week from Breadworks and fill your reusable mesh produce bag with goodies from Monroe Organic Farm.
To be honest, those routines sound incredible, and we won’t ask you to change any of your diehard market musts. But, we will encourage you to add some new stops to your routine. And when it comes to the food court, there are so many delicious, diverse dishes made by incredible chefs.
Read on to learn about what scrumptious breakfast or lunch is waiting for you at the market. If you never try, you’ll never know!
Savor South Sudanese flavor
Susan Loriho is our newest vendor at the market, starting just last week at the Boulder Wednesday market. Her business, aptly named Susan’s Samosas, brings South Sudanese pastries to our market. These samosas are filled with organic vegetables, different locally raised meats, and even fruit and chocolate for a dessert option.
Loriho uses her business as a way to give back. Growing up in an orphanage, she uses a percentage of profits to help orphans and foster kids receive an education. When it comes to her own son, Loriho says that her samosas are the best way to get him to eat his vegetables! Visit Susan’s Samosas at Boulder Wednesday and give these wonderful triangle pockets of pastry a try.
Our weekly pizza party
Lenin Ramirez has been a pizza chef for the past 10 years. And when you bite into a slice of his wood-fired, thin-crust pizza, you can tell. Ramirez started his own business in 2020 when he converted a handicapped bus into a mobile wood-fire pizza oven. Now, he also has a trailer equipped with a pizza oven so he can be in two places at once, and we can have gourmet pizzas in Boulder and Longmont.
Try out pizzas with red sauce, pesto or white sauce bases and creative combinations of meats and local veggies. With a new breakfast pizza on his menu, Ramirez has given us all the excuses we need to have pizza for every meal.
In 2019, Laruen Tregoning started eating a plant-based diet. The meals she began making brought her energy, joy and a newfound creativity and passion in the kitchen. However, even in Boulder, Tregoning found a lack of available vegan options that were delicious, convenient and healthy, so she set out to fill that gap.
This market season, Tregoning started at the Longmont Saturday market. She is whipping up plant-based goodness, including zucchini boats filled with quinoa or chickpea salad, peanut butter energy bites and chips with a vegan queso dip. Vegan or not, we’re sure you can get behind some chips and dip.
A taste of Texas
Born in Dallas and now residing in Boulder, JB Hall Sr is the “Rev” behind Rev’s Ribs. Hall learned the art of barbecue at a young age from his uncle Cornelius Davis.
Now, Hall has been barbecuing for over 20 years and continues his family tradition of instilling love into every plate. Over the years, Hall has perfected his signature dry rub, barbecue sauce and cooking process that uses real wood smoke. Visit Rev’s Ribs at our Longmont Saturday market for a hearty serving of Southern hospitality and a plate of the tasiest barbecue outside of Texas.
They say that life begins at the end of your comfort zone. When stepping outside of your comfort zone tastes this good, there is nothing to be afraid of. Visit our markets in Boulder and Longmont to try foods from other regions, plant-based options and new twists on old classics.