How Green Spoke started
Maya and Tom ran a smoothie cart at the Saturday farmers market for three summers. In 2016 the cart became Green Spoke, a counter on Pearl Street with eleven stools, a six-burner range and a walk-in cooler stocked by the same farms.
The idea has not changed. You pick a base, a protein and what goes on top. We cook the grains, roast the vegetables and make the dressings. Nothing arrives in a bag that we did not pack ourselves.
What we insist on
- Produce from three Boulder County farms, delivered three mornings a week
- Grains cooked at six and never held overnight
- Dressings made here with cold-pressed oil, no stabilisers
- Compostable bowls and lids, wooden cutlery, no plastic
Who cooks
Eight across the day. Three on prep from six, two on the line at lunch, one on the blenders, two closing. Six of them bike in, in January too.
Good to know
Is everything vegan?
About half the menu is, and every bowl can be. Each product says what is in it; swap the protein or the dressing in the options.
Do you list allergens and calories?
Allergens are on every product. Calories are on the sheet by the counter and in the order notes if you ask; we do not print them on the menu.
How far ahead can I order?
Up to a week. Pick a time at checkout and the bowl is built ten minutes before it.
Will the salad be soggy by the time it arrives?
No. Dressing goes in its own pot, hot and cold sit in separate compartments, and the courier has 30 minutes to get it to you.