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Have you discovered Denver Urban Homesteading yet? This year-round, indoor farmers’ market is in its grassroots stage—which is to say it’s growing—but it’s already packed with finds.

Last Saturday, I perused the stalls that included fresh eggs and honey, apples, and grass-fed beef. I came home with dehydrated cherry tomatoes from Kiowa Valley Organics, a jar of fresh chèvre from Capra Collina Ranch in Trinidad, a boule of lemon-white chocolate bread from Styria Bakery, and packets of seeds for cucumbers, carrots, and lettuce from the American Heirloom Seed Company.

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Aside from the seeds, I made quick work of the goods. On Sunday morning, I sliced the bread and soaked it in eggs, milk, and nutmeg for heavenly French toast. Later, on recommendation from the Kiowa folks, I stirred the tomatoes (which were as sweet as dried apricots) with olive oil, slivered garlic, and fresh thyme, then drizzled the mix over pizza dough. To that I added dollops of the fresh chèvre and diced onions.

I’m already looking forward to going back to the market to see how it’s grown in a week. But it’s more than that: This experience cultivates the farmer-customer relationship that’s lost in the grocery store, and it further inspires me to eat and think locally.

Tip: I find the market’s Facebook page more useful and up-to-date than the Web site.

Saturdays, 9 a.m. to 2 p.m., 200 Santa Fe Dr., 303-572-3122

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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