A great summer means our home gardens are pumping out more fresh veggies than we can manage. Pass those excess zucchini and green beans to Boulder County nonprofits dealing with rising local food insecurity.
Donated produce is welcome at:
- Emergency Family Assistance Association: efaa.org/donate/food-goods
- Boulder Food Rescue: boulderfoodrescue.org/backyard-garden-donation
- Community Food Share: communityfoodshare.org/donate-food
Local food news: Guy’s favorite curry
Regular Boulder visitor Guy Fieri dropped by again recently with his Triple-D Nation show to sample the massaman bison curry and river prawn pad Thai dished at Boulder’s Aloy Thai.
Restaurants recommended in a recent Forbes feature on visiting Boulder include Snooze, The Kitchen, Boulder Dushanbe Teahouse, Santo and Centro Mexican Kitchen.
Thai Indian Bites recently opened at 436 Main St. in Lyons.
BLTs are on the menu Sept. 15 at a Slow Food Boulder event at Cure Organic Farm. The build-your-own BLT extravaganza features breads baked from locally grown grain, Boulder County bacon (with a vegan option), fresh lettuces and greens, field tomatoes and spreads. Tickets: slowfoodboulder.org/events
Taste of the week: Superior bakery bliss
The line forms early on the two days a week that Kwosson is open at 2250 Main St. in the new Downtown Superior. Once you taste the spot-on French breads and pastries owner/baker Mark Ramos is producing, you understand why the new shop sells out in a few hours.
The baguettes are moist in the middle and surrounded by a perfectly crunchy pliable crust. Cultured French butter imbues the croissants with deliciously caramelized flakes — crispy shards of flavor.
The tiny staff in a miniscule kitchen also produces a limited number of classic financiers, canelés, cardamom morning buns, fruit danishes and Portuguese orange olive oil cakes. Don’t miss Kwosson’s monkey bread, a pastry composed of recycled croissant dough pieces stuck glazed with butter, brown sugar, vanilla and yum.
Words to chew on: from ear to ear
“They call corn-on-the-cob, ‘corn-on-the-cob.’ but that’s how it comes out of the ground. They should just call it ‘corn,’ and every other type of corn, ‘corn-off-the-cob.’” — Mitch Hedberg, comedian
John Lehndorff hosts Radio Nibbles and Kitchen Table Talk on KGNU. Listen to podcasts: kgnu.org/category/radio-nibbles. Read more local food news from John Lehndorff.