This Saturday was the second to the last Boulder Farmer’s Market. It has been a great season and I have been there every Saturday since the beginning of the season starting in early April except for a very few when I was out of town visiting other farmer’s markets. Still plenty of wonderful seasonal produce such as arugula, spinach, carrots, leeks, lettuces, chard, beets, chiles, shallots, onions, potatoes and winter squash. I made butternut squash ravioli and arugula salads for last night’s restaurant specials. I also have been using Triple M Bar Ranch lamb all year. The last two markets I have been buying shoulder and leg for the First Bite Menu which I am serving braised with winter vegetables and house made gnocchi. This offering is a huge hit. Triple M Bar lamb is how lamb should be – it is so mild with no gamey flavor.
It is a true young animal that has been humanely raised by two people, Mary and Dave, who really care.
First Bite is always an exciting and busy time for us here at the Boulder Cork. One of the best things about it is that it gives our chefs an opportunity to really let their imaginations run wild. While Chef Jim is already quite creative in the kitchen, with specials changing constantly, First Bite is a unique chance to develop a truly stellar menu from start to finish. This year we’re thrilled to be offering a lot of local foods as part of our First Bite Menu, including a butternut squash soup made from squash from Munson’s farms and a braised Triple M Bar Ranch Lamb. We also have our classic prime rib, with a side of our much-loved smoked mashed potatoes; a sauteed trout with polenta; a delicious yellowfin tuna; and dessert choices that will leave you wishing you could sample them all.