Welcome to Modmarket, a restaurant company in Boulder & Denver that serves farm fresh salads, pizzas, sandwiches and soups.  Our fare is made from simple, whole ingredients (think grocery store perimeter) and is healthy, delicious, and affordable.

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Eating in Season: A Healthy Habit for Body and Planet

By Julie Hammerstein, CN

Have you ever bit into a peach in January to find it chalky, mushy and just generally unpalatable? It’s really no surprise.  The reason you don’t get the yummy peach experience in January is because peaches aren’t generally grown in January!  If you live in colder climates, the peach at your local grocery store has been flown thousands of miles to get to us, or it’s been frozen or genetically grown.

Not so peachy keen.

On the other hand, if you were to cook up some rhubarb soup in January, you would probably be pleasantly surprised with the richness in taste. The explanation for this is simple: Rhubarb is in season in January. Eating in season is beneficial for a multitude of reasons. When food is in its prime it has the most flavor and nutrition.  It’s also more eco-friendly in that the seasons provide a natural way to balance the earth’s resources.

By following some simple guidelines, you can embrace seasonal eating and the benefits will prevail:

Get to know your local Farmer’s Market:

Buying produce at a Farmer’s Market is the easiest way to ensure your food is fresh and in season. By visiting the market, you’re also supporting the local economy and it’s farmers.  I also think it’s fun to meet the people growing my food!

Familiarize yourself with which foods are in season:

Spring Months: Greens such as Swiss chard, basil and romaine lettuce Summer Months: Berries, plums, pears, summer squash and corn Fall Months: Carrots, sweet potatoes, onions and garlic Winter Months: Root vegetables such as potatoes, beets, and yams These are just a few, but there are great resources on the internet, so just Google ‘eating in season’.

Get creative with your recipes:

This past weekend my son Max and I went to an indoor Farmer’s Market. We picked up some arugula, asparagus and some hand-made pastas and orzo. The orzo was made with chestnut, sage and pumpkin.  It was gorgeous. We also picked up some in-season organic strawberries. We cooked the orzo and tossed it with the arugula, some blanched asparagus and a little olive oil and sea salt.  It was a delicious meal, and our dessert of macerated strawberries, topped with chopped mint and fresh sage was a treat spooned over organic vanilla gelato. Find foods that are in season, and then hop on the web to explore great recipes that keep your food interesting.

Find restaurants that serve seasonal foods:

The other day I found my new favorite restaurant in Denver. It’s called Modmarket, and their food is fabulous! They are very committed to serving as many locally grown and seasonal foods as possible, which makes me feel really good about bringing my family there, and recommending it to clients. I sampled several of their dishes, and gobbled up the Thai Coconut Salad, the Superfood Salad, and the Eggplant Goat Cheese toasted sandwich. Wow, so delicious, fresh and healthy. I also love that this restaurant pays attention to healthy packaged side dishes. We enjoyed a bag of all natural PopChips, and they have a nice selection of local beer and wine. I wish all restaurants could think this way ~ serving great food while being mindful of what’s in season and what serves our bodies and the planet! So these are just a few tips to keep in mind. If you’re interested in learning how to prepare these wonderful seasonal foods, you can check out my website for lots of yummy recipes at www.juliehammerstein.com.

Bon apetit!

Farmers’ Market Menu Discussion

Our chef, Nate, discusses the menu at the Boulder Farmers’ Market last weekend. We are experimenting with a lot of new items at the market this year, expect to see some of them in the stores soon!

Do Artificial Sweeteners Make You Fat?

Years ago, I did work for a large fountain beverage company that you have definitely heard of. We were doing focus groups on people who drank a lot of diet cola. Diet cola, you may recall, touts the fact that it has zero calories. The people in the focus group, about 30 in all, were all diet soda drinkers and avoided ‘regular’ soda like the plague, all citing the reasoning that diet was helping them maintain their weight. Of the 30 people, a majority were extremely obese. I remember thinking at the time that there had to be something else going on. We had full food lifestyle info on all these folks and none seemed to have any egregious eating habits with the exception being that they all drank A LOT of diet soda.  Reading the label on diet soda, one might assume that it is pretty much the same as bottled water, but clearly that was not the case.  People swear up and down that the artificial sweeteners are harmless but I could never buy that argument. I recently tripped over an article that sheds some light on the question “Are fake sugars making us fat?”. Researchers fed a one group of mice a diet high in real sugar and another group a diet high in fake sugar. The mice consuming fake sugar got fatter AND wanted to eat more than the others. In a subsequent study, it was reported that the fake sugar group had persistent weight gain even AFTER they stopped eating fake sugars. Now, I know this is not a human study, but I believe the science is pretty solid. Eating anything sweet causes an insulin response, regardless of whether there are calories there to burn or not. It makes sense to me that fake sugars can mess with this insulin mechanism and that can adversily affect people metabolic function. Our bodies evolved to process foods a certain way, and when you introduce anything that ‘tricks’ any part of that system, unintended consequences can result. I have also recently been reading a book called “Why We Get Fat” that talks a lot about insulin response and the interplay between insulin response and obesity. All interesting stuff and the arguments make a good deal of sense. My guess is that we will be seeing more research in these areas and that in 10 years “diet” sodas will have a much different reputation than they do right now.