For the indecisive foodie, the Boulder County Farmers’ Market is both a joy and a terror rolled into a convenient eco-friendly package.
These feelings are most likely to originate when one wanders into the section of the market featuring food stalls, which offer quick and cheap meals on the go. With multiple stalls offering a multitude of selections of great tasting food, there are almost too many choices.
The Farmers' Market on 13th Street is open every Saturday from 8 a.m. to 2 p.m. and Wednesday from 4 p.m. to 8 p.m. (CU Independent Illustration/Josh Shettler)
The Farmers’ Market is held every Saturday from 8 a.m. to 2 p.m, and every Wednesday evening from 4 p.m. to 8 p.m. Located on 13th Street between Arapahoe and Canyon Streets, the market’s makeshift food court contains stalls from local restaurants, like Modmarket, and companies without a permanent location, such as Savory Saigon Vietnamese Food.
Below are some of the different food items I have had the pleasure of sampling during my many visits to this Boulder tradition.
Dumplings from Sisters’ Pantry: During my first visit to the Farmers’ Market as a wee little freshman, I was told that I just had to try the famous dumplings from Sisters’ Pantry’s food stall. After waiting in the crowded line, which is always and without fail the longest, I received a bowl piled high with a steaming mix of chicken basil and garden veggie dumplings, covered in fresh lime cilantro soy vinaigrette. I’m not a huge dumpling fan myself, but I was sold by the hot-off-the-flattop sear that made the dumplings different from the soggy messes that I usually associate with this Chinese staple. The soy vinaigrette was a little too salty for my taste, so I always make a point to order it on the side when I revisit the stall.
Pupusas by Tres Pupusas: I must confess that I was first drawn to the Tres Pupusas tent because of the funky name. Pupusas? It’s just so fun to say. Creeping on the plates that kept coming from the tent, I decided that these Salvadorian cornmeal disks were worth a try, if only for the coleslaw mix that seemed to accompany each one. It was as crispy and flavorful as it looked, and the pupusa, stuffed with black beans and corn, was wholesome and filling. But the black bean and corn combo inside wasn’t the greatest – a little too much bean in the bean to corn ratio. My friend’s kale, mushroom and Salvadoran red bean pupusa was great, though.
Crepe and Coffee from Savory Saigon Vietnamese Food: Completing my around-the-world Farmers’ Market food journey, this week I sampled a savory crepe and Vietnamese coffee from the Savory Saigon Vietnamese Food tent. Consisting of tofu slaw wrapped in a hot, airy crepe with a side of citric vinaigrette, this meal was light, fresh and unique. The idea of a slaw/crepe combo was a tad daunting, but after a few bites the meal made complete sense, as the mix of textures flowed seamlessly with the acidity of the dressing. The Vietnamese coffee was sweet and mild, but do not let this fool you. It contains a secret kick that will hit you about thirty minutes after your meal, making you want to modify your casual stroll through the vendors into a full-out Olympic sprint.
With delicious food and a covered seating area that is almost always accompanied by live music, the Farmers’ Market is a cheap alternative to the weekend brunch.
Contact CU Independent Staff Writer Kelsey Anne Lindsey at Kelsey.a.lindsey@colorado.edu.
