Fresh Farm-to-Library Fare Served at Seeds Café in Boulder

I stopped into the Boulder Public Library yesterday to have coffee with a friend at Seeds Library Café and wound up having an iced latte and this gorgeous, mouthwatering Fruit Salad with Chèvre.

The Summer Fruit Salad with Chèvre at Seeds Library Café ©Laurel Kallenbach

The Summer Fruit Salad with Chèvre at Seeds Library Café ©Laurel Kallenbach

All the organic veggies are fresh from the Boulder County Farmer’s Market, which runs the café. This eye-popping salad contains Colorado peaches and cantaloupe, various radishes, summer greens, cucumbers, and Haystack goat chèvre. It was artistically arranged by one of the courteous staff, who topped off the colorful combo with edible flowers.

Seasonal soups, sandwiches, and baked goodies are all available to purchase at Seeds Library Café. And the seating—where you can read books while you sip or eat!—overlooks Boulder Creek, which flows beneath the bridgeway that connects the north and south sides of the library.

In July 2017, there’s construction around the library, so the view isn’t as tranquil or lovely as usual, but I couldn’t take my eyes off this salad, so I barely noticed!

Laurel Kallenbach, freelance writer and editor

River & Woods Chef Gets Creative with Sustainably Caught Fish

I didn’t even know I liked mackerel, much less sardines. But Chef Daniel Asher, of Boulder, Colorado’s River and Woods restaurant made me a convert—and proved his prowess in the kitchen.

Chef Daniel Asher, of River and Woods restaurant in Boulder, started a summer luncheon with sustainable Bela sardines and a smorgasbord of other complementary flavors. ©Laurel Kallenbach

Chef Daniel Asher, of River and Woods restaurant in Boulder, started a summer luncheon with sustainable Bela sardines and a smorgasbord of other complementary flavors. ©Laurel Kallenbach

At a special event, Asher showed off the Bela Seafood line, a family-owned business that has fished off the Algarve coast of Portugal for generations. Bela’s tuna, mackerel, and sardines are certified as sustainable by the Marine Stewardship Council.

“I’m always on the lookout for sustainably produced foods that are truly delicious,” says Asher. “We cook sustainably here at River and Woods, but flavor comes first, so we’re very picky.”

Chef Daniel Asher ©Laurel Kallenbach

Chef Daniel Asher ©Laurel Kallenbach

Apparently, Bela’s fish—which comes packed in organic extra-virgin olive oil in cans or jars—passed the Asher test. And, as it turns out, mine. Chef Asher started us out with sardines, presented on a gorgeous smorgasbord table with smashed avocado, baby kale, fresh lemon, crisp-fried onions, and nori, with which we could make little sardine burritos.

Hesitantly, I chose a small sardine in olive oil with organic piri-piri (an African chili pepper used in Portugal) and drenched it with lemon and added avocado. To my surprise, the sardine was mild, and I went back for seconds!

Grilled sardines, flavorful chowders, mackerel, tuna are the local dishes in the Algarve, Portugal’s hottest tourist destination. (Someday, when I visit the Algarve, I’m told I must try the cataplana—a combination of sausage, clams, and ham stirred together with paprika, onions and coriander.) Of course, sardines are the staple of almost every dish in coastal Portugal.

And here’s the scoop on Bela’s sardines: they’re wild-caught by purse-seine netting, washed by hand, and then cooked prior to canning. They’re hand-packed within hours of the catch and never frozen. And these little fish are good for you: A serving of sardines delivers 11 grams of protein, omega-3s, vitamin D and calcium all in one, low-calorie meal!

A Tuna Waldorf Salad featuring Bela skipjack tuna: yet another of Chef Asher's sustainable creations. ©Laurel Kallenbach

A Tuna Waldorf Salad featuring Bela skipjack tuna: yet another of Chef Asher’s sustainable creations. ©Laurel Kallenbach

Bring on the Seafood

Next Chef Asher served bamboo cones filled with a Bela Skipjack Tuna Waldorf Salad with cinnamon-coated almonds, mizuna, Just Mayo vegan “mayonnaise,” rosemary-olive oil “caviar” and local carrot shavings. All of us “samplers” raved over this whimsical salad. And the tuna is pole-and-line caught.

Finally the pièce de résistance: Mackerel Paella that blended Mediterranean influences such as charred Valencia oranges with Colorado-grown quinoa and gourmet mushrooms from Mile-High Fungi. The mackerel was wonderful, and this oily fish is also earning kudos for its high omega-3 content.

Paella with Bela-brand mackerel at River and Woods ©Laurel Kallenbach

Paella with Bela-brand mackerel at River and Woods ©Laurel Kallenbach

Come on Over to River and Woods

Aside from enjoying the wonderful, sustainable fish dishes, I loved spending some time at River and Woods. The creators behind the restaurant strive for sustainable and local ingredients, and this friendly eatery aspires to creating what they call “community-sourced cuisine,” featuring Colorado comfort foods with innovative twists. For instance, meatloaf gets a makeover, and voilà, you’ve got Lamb and Oat Meatloaf with pumpkin-seed salsa verde and crispy sweet-potato bites. And don’t miss the Seasonal Deviled Eggs with rosemary oil pearls, English peas, breakfast radish, pea shoots, and microgreens.

In summer, you can catch live music in River and Woods’ “backyard’ dining area on Wednesday nights. And chances are I’ll be there too!

Laurel Kallenbach, freelance writer and editor

More about restaurants that serve sustainable seafood:

Portugal's Algarve Region: where Bela Seafood is caught and packaged. This is Marinha Beach, a popular tourist spot. Photo Turismo de Portugal

Portugal’s Algarve Region: where Bela Seafood is caught and packaged. This is Marinha Beach, a popular tourist spot. Photo Turismo de Portugal

 

 

Discover Painted Hand Pueblo: Canyons of the Ancients

Underneath the rocky overhang of Painted Hand Pueblo is the faint, painted outline of a hand that gave this ruin its name. ©Laurel Kallenbach

Underneath the rocky overhang of Painted Hand Pueblo is the faint, painted outline of a hand that gave this ruin its name. ©Laurel Kallenbach

[May 2017 update: The Trump administration has placed Canyons of the Ancients National Monument under review for possible removal from the National Landscape Conservation System, which would endanger the monument’s irreplaceable, ancient archaeological sites.]

If you’re driving through Canyons of the Ancients National Monument in southwestern Colorado, don’t miss a sweet little ruin down a mile of dirt road off Road 10. (It’s not too far outside of Hovenweep National Monument, another enchanting site for prehistoric ruins in the Four Corners area.

My husband, Ken, and I bumped down the road (it can be a little rough) until we found the Painted Hand Pueblo trail leading to a lovely 13th-century Ancestral Pueblo (Anasazi) tower gracefully perched over the canyon.

We parked and then took the short ¼-mile hike. The beginning is easy, leading through piñon and juniper forest. Scrambling down the banded sandstone to reach the tower’s base was more challenging (I was glad to have sturdy hiking boots!). However, the view of the stacked-brick tower beckoned.

As we explored and enjoyed the tower, it was Ken who found and pointed out the faint shape of three white hands painted on rock—the reason for the ruins’ name. The lonely call of a hawk overhead got me wondering about the long-ago artist who left handprints handprint on this peaceful valley.

What’s There: Painted Hand has interpretive signs and brochures at its trailhead. There’s no water or toilets—and the road is rough. (We made it in our Toyota Camry, but if the roads are muddy, you might need a four-wheel drive.)

About Canyons of the Ancients National Monument

Declared a National Monument in 2000, Canyons of the Ancients contains some of the most scenic and archaeological important land in the American Southwest. This unique, federally protected area—176,056 acres—contains the highest known density of archaeological sites in the United States. More than 6,000 ancient sites including cliff dwellings, kivas, and rock art have been identified. 

For more information on the region, visit Mesa Verde Country visitor information bureau.

Laurel Kallenbach, freelance writer and editor

(originally published October 2008)

Read more about my travels in America’s national parks and monuments:

Explore a Ruined Pueblo in Canyons of the Ancients National Monument

Ken explores some of the passages at the ruin of Lowry Pueblo. © Laurel Kallenbach

Ken explores some of the passages at the ruin of Lowry Pueblo. © Laurel Kallenbach

[May 2017 update: The Trump administration is placing Canyons of the Ancients National Monument under review for possible removal from the National Landscape Conservation System, which would endanger the monument’s irreplaceable, ancient archaeological sites.]

Along Colorado Highway 491, pinto and Anasazi bean fields line the road—as do spectacular sunflowers. (Dried Anasazi beans, sold as local souvenirs, are an heirloom variety grown from seeds found in ancient pottery.)

At the hamlet of Pleasant View, Ken and I followed Road CC nine miles (on asphalt and gravel) to Lowry Pueblo, just one of Canyons of the Ancients’ multitude of archaeological sites, most of which are unexplored.

This settlement was home to about 40 people in the late 1100s, and the stabilized masonry walls mark small rooms.

Lowry has one of the region’s largest kivas—47 feet in diameter—with floor stones laid in a decorative pattern. The signs tell about the various interpretations of the patterns, which supposedly tell a story.

There’s no gas or food in Canyons of the Ancients National Monument, so pack food and lots of water. And be sure to have a hat, sunglasses, long-sleeved shirt and pants, and plenty of sunscreen to shield you from the intense sun. Sturdy footwear and good socks will protect you from rocks and cactus.

What’s There: Lowry Pueblo is a small site with reconstructed ruins to explore. There are interpretive signs, brochures, a picnic table and pit toilets—but no water.

About Canyons of the Ancients National Monument

Declared a National Monument in 2000, Canyons of the Ancients contains some of the most scenic and archaeologically important land in the American Southwest. This unique, federally protected area—176,056 acres—contains the highest known density of archaeological sites in the United States. More than 6,000 ancient sites including cliff dwellings, kivas, and rock art have been identified. 

For more information on the region, visit Mesa Verde Country visitor information bureau.

Laurel Kallenbach, freelance writer and editor

(Originally published on October 18, 2008)

Read more about my travels in America’s national parks and monuments: