To Market, to market | AspenTimes.com

To Market, to market

May Eynon

Jim Anderson, Jeff White and Liz Judge peddle kettle corn.

From June through October, the Aspen Saturday Market is a source of fresh Colorado produce and flowers, prime elk and buffalo meat, homemade honey, locally made jewelry and crafts, furniture and more. Spanning the 500 block of East Hopkins and 200 block of South Hunter, the market is open for business from 8 a.m. to 3:30 p.m. and sees more than 3,000 visitors each week.Since its inception in 1998, the Saturday Market has swelled in size from just six booths to more than 50. These days the kettle corn booth is clearly among the more popular vendors, as evidenced by the endless line of patrons. Jim Anderson and Jeff White are in the midst of their third summer as the “popcorn pushers,” dealing the sugary corn confection by the bag. Look for their stand at the Labor Day Festival in Snowmass. “We’ve done weddings, festivals and markets – no funerals yet,” joked Anderson.Becky Bourke and Karen Sahn also share a stand each weekend, selling their beautiful beaded creations. Bourke sells her jewelry online, at trade shows iand various boutiques, but contends her main source of business is the Aspen Saturday Market. “It’s by far the best outlet for selling our jewelry,” Bourke said. “And we meet such nice people here every weekend.” Catering to all ages, the market offers plenty of activities for kids. Madison Thomson is “a big fan of the fairy booth,” said her mother, Cerena. The Wildwood School hosts a unique arts and crafts center every week where budding artists can paint birdhouses, decorate boxes or draw pictures. A highlight each week is the cooking demonstration presented by local chefs and caterers. “The Great Chefs of Aspen” reveal culinary tips and share favorite recipes from their Conner Park cooking tent adjacent to the City Hall building.

Last week, market-goers had the privilege of learning a pistachio gnocchi recipe from Elevation’s executive chef, Drew Scott, and sous-chef Michael Duncan. Using vegetables they bought from the market that morning, the chefs prepared the Italian dish and then shared samples with the audience.To contact May to send info, insights or invites, e-mail allthewaymaymay@hotmail.com