The Boulder farmer’s market

By the time you read this post, I’ll have been out to see the Boulder Farmer’s Market. Provided that it’s market season, I will make a point of going to a farmer’s market in each new city I visit. Not only is it a lot of fun, but it’s fascinating to see what’s available in different climates at different times of the year.

There’s a pretty comprehensive list of vendors on the website, though I’m sure that I won’t have time to meet them all. I’m on the hunt for Boulder Popcorn, though – I’ve seen it in a couple of gourmet food shops here and want to take some back to Vancouver.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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