What’s new at the 2016 Farmers Market
Steamboat Springs — Taste buds should be prepared for what awaits at this year’s Mainstreet Steamboat Farmers Market, which opens for the season Saturday.
With over 80 booths, the market will feature fresh produce, meats, cheeses, baked goods, canned and prepared foods and plants. Not only that, but patrons can peruse a variety of handcrafted art and jewelry.
Now in its 12th year, the Farmers Market showcases local flavors and talents as well as regional vendors. Venture down to the intersection of Seventh and Yampa streets to see the market in action from 9 a.m. to 2 p.m. every Saturday through the summer.
Before you go, make sure to read up on this year’s vendors.
New to the Steamboat Farmers Market
Tim Burton — owner and founder — first year at the market
Syrup is no longer a mere topping for pancakes. Thanks to Indiana producer and a few Chicago chefs and collaborators, Burton’s Maplewood Farm has been making its simple, sweet syrup recipes for seven years. Tim and his wife, Angie, also began making rum, brandy and bourbon-infused syrups four years ago. These syrups are aged in different barrels or casks formerly used for distilled spirits. The new line of syrups opened up collaborations with Leopold Bros. blackberry whiskey, a New Belgium variation, the Breckenridge Distillery, Kentucky Bourbon, Templeton Rye, Prichard Rum, High West Whiskey, Koval Whiskey, Starlight Brandy and many more. When asked why he wanted to start barrel aging syrup, Burton said, “because I wanted to make maple syrup sexier.” The process involves collecting the sap from their farm’s 700 trees, transporting the sap to the sugar house and then boiling down the sap to reduce the water. He said it takes 40 gallons of sap to make one gallon of maple syrup.
Burton said their variations of syrup are great for coffee, tea or to sweeten a dish instead of using processed sugar. For a more savory option, he said he’s tested recipes with the barrel-aged syrups and found that it was fantastic on salmon, brussel sprouts, baby carrots and green beans.
Pete Totman — owner — first year at the market
The Totti Button Ski Rack is a patented design for safely storing Alpine skis regardless of shape. Ski storage systems that hold skis by their tails are not necessarily one size fits all, and ski storage racks that hold skis by their tips can damage the camber of the skis. The Button Ski Rack holds skis by the ski binding toe piece. The rack is typically mounted 42 to 45 inches above the floor. The back of each rack has a removable cleat that screws to the wall. The face attaches to the cleat and covers up screw heads. This prevents wall studs from dictating the location of the ski rack.
Each ski storage rack is handmade from Baltic birch laminate in a small wood shop in Ogden, Utah.
Robert Stephens — owner — first year at the market
Bob, his wife and two daughters started their business in Castle Rock in 2011 to create a variety of roasted/candied nuts in different flavors. All of their products are made with natural ingredients, are non-GMO and do not contain oil, butter or preservatives. The product is roasted in small batches in a water-based solution using a German-imported nut roaster. Different types of nuts and seeds require different roasting times. Almonds will start to crackle and pop when they’re getting close to being done. An eye needs to be kept on the pecans as there is no warning if they’ve roasted too long. “Believe me, I found out the hard way,” Stephens said. He said sunflower kernels are by the far the hardest to roast, as they can easily turn into a large rice crispy treat if burned.
This business has been a family business since 1995 and was passed on to the Stephens family from a family in California in 2011.
Oldies but goodies
Jesse Stubbs — manager — 8 years at the market years
Like fine sculptors, Pappardelle’s six primary craftsmen shape the company’s colorful, flavorful pasts dough with care and thought. Described as the “Michaelangelos of Pasta,” the family-run company from Denver has been operating for 32 years and uses traditional Italian pasta-making methods with high-quality ingredients and small batches. Experimenting with a variety of flavors — like a dark chocolate linguine or the orange Schezuan linguine — each batch of pasta dough goes through a unique, slow-drying process that mimics traditional Italian pasta methods, which involve hanging the pasta on a clothes line and letting it dry in the Mediterranean breeze. Pappardelle’s primarily sell its products at farmers markets and have some of their products in a few of Steamboat’s restaurants.
Look for collaborative projects like the Migration Wines Russian River Valley Pinot Noir Rigatoni, which is a wine-infused pasta, the Lemon Poppy Seed Pappardelle and the Broccoli & Cheddar Ravioli with Avery Brewing Co. IPA in the dough.
The Goat’s Goods
Kelly Beauregard — owner — 3 years at the market
All of the milk for Kelly Beauregard’s handmade goat milk lotions and soaps come from her hand-milked Alpine dairy goats. She said she had an abundance of goat milk that she didn’t know what to do with and so she started making lotions and soaps for friends. She hand-milks the goats once a day, which produce a little over a gallon of the milk a day. Her lotion is packed with vitamins and minerals enriched with high amounts of protein, fat, iron and vitamins A, B6, B12, C, D and E. Beauregard uses three standard recipes for the soap and one for the lotion.
“What people don’t know is that these products are safe to use for the whole body, from head to toe,” Beauregard said. “These vitamins and minerals help slow down aging, help the skin rebuild, add elasticity, and help retain skin moisture. You will be doing your skin a favor by using this lotion on a daily basis. It easily absorbs into your skin and is not greasy. Even kids can use it.”
Moon Hill Dairy
Nina Rogers – sales rep — 2 years at the market
John Weibel, who raises grass-fed beef under the Rockin J Pastures brand, added dairy cows to his operation at Moon Hill Dairy in 2011 and has produced cheese from the farm for the last two years. Because this is a small operation, Nina Rogers said everything is done by hand, and the cheese is incredibly fresh. The process to create cheeses like ricotta, feta and Alpine bert, a soft cheese similar to brie, varies with the cooling, aging and drying of each kind of cheese taking anywhere from 13 to 14 days. Not only will there be cheese, Rockin J meats will also be sold at the market.
“What I like best about Moon Hill Dairy is John’s philosophy, which is to help improve the environment on the farm and make as good of a product as we can, but at the same time, use an environmentally-sound process,” Rogers said.
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