If you go What: Boulder Farmers’ Market Where: On 13th Street between Arapahoe and Canyon, Boulder When: 8 a.m.-2 p.m. Saturdays, April 4-Nov. 21 What: Longmont Farmers’ Market Where: Boulder County Fairgrounds, 9595 Nelson Road, Longmont When: 8 a.m.-1 p.m. Saturdays, April 4-Nov. 7 What: Wednesday Boulder Farmers’ Market Where: On 13th Street between Arapahoe and Canyon, Boulder When: 4- 8 p.m. Wednesdays, May 6- Oct. 7 What: Downtown Longmont Farmers’ Market Where: On Fifth Avenue between Main Street and Kimbark Avenue When: 4- 8 p.m. Wednesdays, June 3- Oct. 7

The preparation of winter vegetables has come a long way. Who knew it was possible to ooh and ahh over a cauliflower steak or celery root puree? We’ll miss you, winter vegetables.

But not that much.

That’s because the spring stuff, right from our own patch of ground, is coming up gangbusters, and come Saturday, the farmers will be selling it to you. The main Boulder and Longmont markets open Saturday with Wednesday evening markets to follow a little later. And continuing a trend that has grown in recent years, more produce than ever will be ready, thanks to local farmers extending the season by beginning it in the greenhouse or under row covers.

This year, the downtown market in Longmont will expand, opening the first Wednesday in June for an 18-week season. A beer and wine garden will be added, with a particular eye to Longmont brews.

Market manager Brad Burger says a big push this year in all the markets is for more youth programming.

“We want to make the farmers’ market experience enjoyable for kids and families,” he says.

That will mean things such as children’s scavenger hunts, teaching kids how to plant seeds for a Mother’s Day garden and other interactive experiences tied to farms and vegetables.

The move toward greater inclusion continues with matching funds for SNAP (food stamps) recipients, which, this year, will extend all season. Burger says the market continues to work with local nonprofits to get the word out about the matching funds and to make the markets more approachable to those who are unfamiliar.

The downtown Longmont Market has helped with this goal, since its location is walkable and bikeable for residents who live close by. In addition, the ample parking near the market appeals to people who want to stop on the way home from work to grab some fresh produce, Burger says. In addition, residents of nearby senior housing are able to access the market.

Having a market in downtown Longmont changes lives in other ways, as well.

Tim Quinn, owner of Bona Vida Growers, was able to begin farming full time after selling last year at Longmont’s downtown market.

Quinn got started as a gardener.

“It’s just something that happened gradually,” he says. “I had a community garden in Boulder, and I kept adding more space.”

He leased the 3 acres he currently grows on six years ago, but he was prudent in ramping up slowly, cultivating only one-third of an acre in the beginning. This year, he will cultivate about 2 acres, including a half-acre in cover crops. Quinn participated in the Longmont market on the Fairgrounds a few seasons back, but with a full-time job, he couldn’t give up an entire Saturday. The downtown market in Longmont fits into his schedule and is less than 4 miles from where he farms. He also likes that it doesn’t start until June. That gives him time to get his CSA customers, who make up most of his business, lined up and receiving produce before the extra demand the market customers present. This year, for the first time, he has been able to cut his outside work to part-time hours.

While the Longmont market is the newest addition to the family, the other markets continue to thrive.

The Saturday markets will have cooking demos twice a month, says Burger, the market manager, and the markets have continued to add new vendors.

One such is Heart and Seoul, a vendor that will be serving Korean food at the Saturday market in Boulder.

When Justine Park moved to Colorado in 2010, she was surprised to find how few Korean restaurants existed, including a big fat zero in terms of Korean eateries in Boulder.

She began with a food truck but, after it was vandalized, is now counting on her farmers’ market stall to keep the business running.

She will cooking with traditional Korean flavors.

However, she says: “I think Boulder has influenced my cooking style.”

By that she means she will be offering vegan and gluten-free dishes along with sourcing her meats locally.

Her different kimchis, for example, will be made with locally sourced cabbage. A vegan version, without the traditional shrimp paste or anchovy, will be available, for example, in addition to other dishes. The menu will include various bowls with rice or glass noodles and a choice of vegetables and protein. Also offered will be a vegetarian Korean-style sushi, as well as desserts.

One of those will be a gluten-free, dairy-free ginger snap sandwich filled with coconut cream and chia seeds.

“Koreans aren’t big into dessert, but I wanted to offer something that was different,” Park says.

Burger says the markets offer an experience to meet customers’ needs.

“All four of the markets have their own personalities, their own energies that make them what they are,” he says.

Cindy Sutter: 303-473-1335, sutterc@dailycamera.com or twitter.com/cindy_sutter