Garden restaurant series: Part 2, Potager visits farmers markets

September 9, 6:51 PMDenver Cooking ExaminerRachel Ruff

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Potager farm fresh salad and more pictures below

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The farmer’s markets will be drifting into their winter slumber soon so even more importantly than making it to the farmer’s markets is to make reservations to the farm to table restaurants like Potager before the summer harvest is over.

After visiting Fuel in Part 1 of the restaurant garden series I hit Potager the following weekend to see what was cooking or shall I say growing in the gardens.

I ordered a plate of the baba ghanouj made with locally grown eggplant and though the price for a plate of dip seemed steep at $10 the delicious dish was more than just baba ghanouj but perfectly portioned chickpea herb pancakes to use for dipping.

The goat cheese ravioli had sold out earlier that evening so I tried their Pachama farm green bean, cherry tomato and corn salad.

And then from farm to fresh fish I completed my third course with a dish of halibut floating beautifully on a chilled corn soup and zucchini goat cheese pancake. My goat cheese fix was taken care of beautifully!

No matter what the season, try out Potager and you will be pleased. Make your reservation to join them in two weeks for an evening of food and wine to raise money for Cure organic farm’s education program and kitchen brought to you by Potager, Infinite monkey theorem winery and Cure organic farm.