At the Market: Boulder County Farmers Markets: Local snack attack Super Bowl Sunday edition - Boulder Daily Camera

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By Boulder County Farmers Markets

Move over Tom Brady, the upcoming Super Bowl has a new best in show — the snacks! Whether you’re into sports or the Puppy Bowl (look it up if you don’t know, and you’re welcome) you’re going to love the treats you find on Boulder County Farmers Markets’ weekly curbside pickup. And let’s be honest, we’d eat these any night.

If you’re looking for quick and painless — meaning minimal prep, we’ve got some easy snacks for you.

Try a charcuterie board with newly added Elevation Meats salumi, Haystack Mountain Cheese, Healthy Harvest olives and a Breadworks baguette.

Craving pizza without the grease? We got you covered. Try Baba & Pop’s tomato, basil and mozzarella pierogis. It’s essentially a pizza pocket made with quality, local ingredients and can be sauteed or baked. It’s easy as one two, heat.

Start with Bolder Chip’s blue corn chips and layer on your favorite ingredients to bake delectable local nachos.

If you’re skipping the Super Bowl altogether, cozy up on the couch with some Rom-Com Red Velvet nice cream from Best One Yet and get your Netflix on.

Looking to go big? Go on, you say. We sat down with Matt Collier, the chef in residence and operations manager on the curbside, to share with us some amazing recipes made with local ingredients that will knock the lacing off your footballs.

Plan ahead and get the fixings for these snacks in advance of next Sunday’s Super Bowl. You can learn more about curbside pickup and order from bcfm.org/curbside-pickup/. Pickup locations are in Boulder, Longmont, Lafayette and Denver. Denver also has home delivery.

Local Corn Dogs

1 cup white or yellow Ute Tribe cornmeal

1 cup freshly milled flour

1/2 tablespoon sugar

1 tablespoon baking powder

1 egg

1 cup milk or nondairy alternative

2 quarts safflower oil

2 packs Sky Pilot green chili brats

Directions: Place oil in a very large pot, as once you begin frying the oil will rise and has the potential to overflow, so using a 1.5- to 3-gallon pot or cast iron is preferred. Bring up slowly to a temperature around 325 to 350 degrees.

In a large mixing bowl mix together the cornmeal, flour, salt, sugar and baking powder. Once combined, mix in the egg and milk until just combined and let sit in the refrigerator for 10 minutes.

Place skewers into the sausages. Make sure  sausages are dry and have no congealed fat on them, as it will make the batter slide off.

Roll the sausages in the batter, making sure to coal well. Hold the sausages up to let any excess drip off, then gently drop them into the hot oil. Fry for about 2 to 3 minutes then remove to a towel-lined plate.

Fried Pickles

4 Cajun Mountain Girl pickle wedges, drained

1/2 cup freshly milled flour

1/4 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon black pepper

1/4 teaspoon cayenne

1/2 teaspoon dried oregano

1/2 cup soda water

1 pinch salt

Directions: In a bowl mix together all dry ingredients then whisk in water until combined and the batter is smooth. Dry off pickles with a towel and then drop into the batter. Pull out pickles one at a time, making sure to let excess batter drip off.

Drop into 325- to 350-degree oil and fry until golden brown, then remove to a towel-lined plate and taste for salt. Sprinkle extra salt over the top if needed.

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At the Market: Boulder County Farmers Markets: Local snack attack Super Bowl Sunday edition - Boulder Daily Camera
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