Colorado Seasonal Fruit & Veg Guide
Your Year-Round Companion
Embracing a farm-to-table approach connects consumers with the freshest, locally-sourced fruits and vegetables while supporting Colorado's agricultural community. Colorado's varied climate and terrain span multiple USDA hardiness zones, allowing an extensive range of produce to thrive throughout the year. The state offers a seasonal tapestry of produce options that shift with the changing months, ensuring that residents and chefs alike can enjoy a bounty of fresh, nutritious options straight from local farms.
In Colorado, seasonal eating aligns with the natural growing cycles, offering a rhythm to culinary experiences that is both sustainable and healthful. Spring welcomes tender greens and robust root vegetables, while the summer months promise a variety of fruits like apples and peaches, and an abundance of vibrant vegetables. As autumn approaches, the harvest yields a final flourish of hearty crops, enriching the local cuisine before winter sets in.
Understanding the seasonal availability of produce is key for anyone looking to integrate farm-to-table practices into their diet. It encourages the exploration of local farmers' markets, supports the local economy, and provides a palette for creative and seasonally inspired dishes, reinforcing Colorado's commitment to a sustainable, healthful food culture.
What’s in Season in Colorado Right Now?
Highlights of Colorado's Farm to Table Movement
The farm to table movement in Colorado is distinguished by its commitment to local stewardship, community-oriented values, and an abundance of fresh, seasonal produce that reflects the rich agricultural landscape of the state.
History
Colorado's farm to table history is deeply rooted in the state's agricultural tradition, with over 34,000 farms contributing to its rich culinary heritage. The movement gained traction as consumers became more invested in the origins of their food, seeking a deeper connection to the land and the people who cultivate it. This paved the way for the development of farm stands and markets, which began offering local seasonal selections directly to the community.
Importance of Farm Stands
Farm stands in Colorado play a pivotal role in the farm to table movement. Serving as physical embodiments of the movement, these stands provide consumers with access to fresh, locally-sourced produce. Here, Coloradans can find a vibrant selection of fruits and vegetables, with the availability of items often dictated by the season. These stands support the state's agriculture by:
Promoting seasonal eating, highlighting the best of what is currently being harvested.
Encouraging community engagement with local farmers, fostering relationships between producer and consumer.
Educating the public about the benefits of fresh produce through resources like the Colorado Department of Agriculture and Colorado State University Extension.
By highlighting seasonal offerings and promoting direct farm-to-consumer sales, Colorado's farm stands symbolize the state's dedication to fresh produce and community values.
Seasonal Produce Guide
Embracing seasonal produce ensures fresh, flavorful ingredients for every meal. Colorado's diverse climates allow a rich variety of fruits and vegetables to thrive in corresponding seasons.
Spring Selection
In Colorado, spring welcomes a resurgence of vibrant produce, paving the way for fresh and light meals. Residents and chefs alike can look forward to:
Arugula: Begins in May, available year-round via hothouses.
Asparagus: Tender shoots peak in May.
Fava Beans: Fresh to the scene in May.
Green Garlic: A mild alternative to mature garlic, available in May and June.
Mint: Starting in May, lasts through October, adding fresh flavors to dishes.
Pea Greens: May through June, they offer a sweet, delicate taste.
Summer Harvest
Summer in Colorado is a time for an abundance of fresh, juicy produce, perfect for refreshing meals on warm days:
Tomatoes: A staple from June through October for their juicy, ripe flavors.
Zucchini: Common from June to late summer, versatile in recipes.
Peaches: Juicy and ripe, peak in July and August.
Melons: August is prime time for their sweet, hydrating flesh.
Sweet Corn: Sought after in July and August for its sweetness.
Fall Favorites
Fall brings a shift toward heartier produce, suitable for comforting autumnal dishes:
Pumpkins: A symbol of the season, available in September and October.
Apples: Harvest begins in August and continues into November.
Squashes: Diverse varieties become available in fall.
Pears: September and October offer ripe, juicy choices.
Potatoes: Colorado's staple, harvested in the fall months for their earthy flavors.
Winter Varieties
Winter's chill calls for robust produce that withstands the colder weather, providing nourishment and warmth:
Root Vegetables: Carrots and beets store well, offering sweetness and depth to winter recipes.
Winter Squash: Varieties like butternut or acorn squash last into the winter months.
Kale: Hardy greens that can survive Colorado's winter chill.
Greenhouse Produce: Heated greenhouses produce items like tomatoes and peppers year-round.
Monthly Breakdown of Produce Availability
In Colorado, the availability of fresh produce varies greatly throughout the year. This guide provides a month-by-month overview to help you select the freshest fruits and vegetables at any given time.
March to May
March: The cool start to spring offers limited produce, primarily spinach, peas, and radishes.
April: Variety increases with asparagus, lettuce, and rhubarb joining the selection.
May: This month marks the arrival of more crops, including strawberries, beets, and kale.
June to August
June: Summer brings an abundance of fruits such as cherries and raspberries, along with vegetables like zucchini and green beans.
July: The warmth of summer peaks with a rich harvest of peaches, blueberries, tomatoes, cucumbers, and peppers.
August: As summer progresses, melons, corn, and eggplant become widely available.
September to November
September: Fall introduces apples, pears, and squash, as well as a continued supply of tomatoes and green beans.
October: A variety of pumpkins come to market, and root vegetables like carrots, turnips, and potatoes are plentiful.
November: The harvest begins to wind down, but you can still find fresh kale, cabbage, and brussels sprouts.
December to February
December to February: Winter months present a more limited selection, but stored crops such as potatoes, onions, and carrots remain available. Winter greens, like spinach and chard, can be found from hothouses.
Sustainable Farming and Seasonal Eating
Sustainable farming practices in Colorado support a robust farm-to-table movement. Consumers enjoy a variety of seasonal crops, grown with environmentally friendly techniques, and sourced locally to enhance the dining experience.
Agricultural Practices
In Colorado, sustainable agriculture encompasses a variety of practices aimed at environmental preservation and crop efficiency. Family farms often utilize crop rotation, organic pest control, and soil health management to cultivate produce. The integration of greenhouses extends the growing season for certain crops, allowing for a more diverse selection of fresh ingredients year-round. Livestock is also managed responsibly to maintain the integrity of the ecosystem.
Farmers focus on a selection of crops that thrive in Colorado's unique climate, ensuring that ingredients such as heirloom tomatoes, leafy greens, root vegetables, and stone fruits are at their peak when harvested. As seasons change, so does the variety of produce available, embracing the rhythm of nature and providing the freshest ingredients to consumers.
Environmental Benefits
Reduced Carbon Footprint: By sourcing ingredients locally, transportation emissions are minimized, making Colorado's produce a more eco-friendly choice.
Water Conservation: Sustainable farming includes efficient water usage, crucial in Colorado's semi-arid climate, utilizing methods that conserve water without sacrificing crop yield.
Soil Health: Sustainable practices improve soil fertility and structure while preventing erosion. By avoiding the use of harsh chemicals, farms ensure that the land remains productive for future generations.
Biodiversity: Colorado farms prioritize biodiversity, which contributes to the health of the ecosystem and improves resilience against pests and diseases. Family farms often maintain a natural habitat around their fields, which supports local wildlife.
The shift towards these practices ensures that Colorado's agriculture remains sustainable while also meeting the demand for fresh, seasonal produce. As more consumers and chefs seek out farm-to-table experiences, they also partake in supporting a system that benefits the local economy, the environment, and their health.
Choosing and Storing Seasonal Produce
When selecting and storing produce, one must consider the type of produce, its peak season, and the best methods for maintaining its freshness and flavor. Proper selection and storage techniques ensure a longer shelf life and better taste.
Vegetables
When it comes to choosing vegetables, look for those that are firm, have vibrant colors, and are free from blemishes or soft spots. For example, if selecting cantaloupe (how long does cantaloupe last?), which is technically a fruit but often grouped with vegetables in culinary contexts, the melon should be slightly soft at the stem end and have a sweet, musky aroma.
Root vegetables: Should be stored in a cool, dark place, possibly a root cellar if available.
Leafy greens: Best kept in the refrigerator, loosely packed in a plastic bag.
Cantaloupe: Store uncut cantaloupes at room temperature; once cut, refrigerate wrapped in cling film or in an airtight container.
Fruits
For fruits, one should prioritize ripeness and aroma and avoid those with bruises or punctures. A ripe fruit often has a subtle yet sweet aroma indicative of its readiness for consumption.
Stone fruits: Store at room temperature until ripe, then refrigerate to prolong freshness.
Berries: Keep refrigerated, but avoid washing until just before use to prevent mold growth.
Apples: Cooler temperatures in a fridge drawer make a suitable storage environment.
Fruits like cantaloupe: When ripe, they should be stored in the refrigerator to keep them fresh.
In both cases, keeping fruit and vegetables in a humidity-controlled environment can help maintain optimum freshness. It's essential to segregate ethylene-producing fruits, like apples, from vegetables to prevent premature spoiling.
Culinary Inspiration for Colorado Produce
Colorado's diverse agricultural landscape offers an abundance of fresh produce that inspires both home cooks and professional chefs. The following ideas showcase how to leverage the state's seasonal bounty through simple recipes and preserving techniques.
Simple Recipes
Morels and Green Garlic: They offer a perfect pairing for spring. Sauté morels with thinly sliced green garlic, add a dash of salt, and serve as an elegant side dish.
Fava Beans and Herbs: Incorporating fava beans (how long do fava beans last?) into a light salad with a mixture of fresh Colorado herbs like basil and fennel provides a refreshing and nutrient-packed meal.
Sweet Corn and Blackberries: (how long do blackberries last?) Create a unique salsa with roasted sweet corn and blackberries, seasoned with a hint of Colorado-grown basil, to accompany grilled meats or fish.
Summer Squash and Leafy Greens: Combine sliced summer squash with collard greens (how long do collard greens last?) in a quick sauté, flavored with garlic and fresh herbs, for a flavorful addition to any meal.
Winter Squash and Leeks: Roast cubes of winter squash with leeks, adding a touch of maple syrup for sweetness, to create a hearty side that celebrates autumn's harvest.
Grapes and Fennel: Incorporate plump Colorado grapes and crispy fennel in a salad, tossing it with olive oil and lemon juice for a light, palate-cleansing dish.
Leafy Greens: They form the foundation of numerous salads, where one can add roasted beets, goat cheese, and nuts (how long do nuts last?) for a texturally rich and flavorful experience.
Preserving Techniques
Herbs: Colorado herbs can be preserved effortlessly through drying or creating compound butters, which ensure their flavors last throughout the off-season months.
Collard Greens and Chard: These leafy greens may be blanched and frozen, allowing them to retain much of their nutritional value and taste for use in future recipes.
Blackberries and Pluots: Preserve these fruits as jams or jellies, capturing the essence of Colorado’s summer sweetness to enjoy all year round.
Fava Beans: They can be shelled, blanched, and frozen, making them a convenient ingredient for future soups, stews, or pastas.
Winter Squash: It's ideal for canning; pureed winter squash can be used in pies, soups, or as a baby food, maintaining its nutrients and flavor well into the spring.
By utilizing these simple recipes and preserving techniques, one can fully enjoy the range of Colorado's produce and maintain a farm-to-table approach throughout the year.
Where to Buy Local Produce
For those looking to purchase fresh, local produce in Colorado, farmers' markets, and grocery stores or co-ops prove to be excellent sources. These venues support family farms and ensure that despite varying temperatures and frost conditions, a selection of seasonal fruits and vegetables is available to consumers.
Farmers' Markets
Farmers' Markets in Colorado are seasonal hubs where consumers can find an array of local produce, often directly from the family farms. These markets may operate on varying schedules, some year-round with the help of greenhouses or indoors in colder months. During peak seasons, they offer an abundance of fresh fruits and vegetables, reflecting Colorado's distinct agricultural landscape.
Seasonal Operations: Vary depending on location; check local schedules.
Produce Availability: Subject to seasonal variations, with options even in frost-prone months thanks to greenhouse cultivation.
Local Impact: Supports small-scale family farms and farm stands.
Grocery Stores and Co-ops
Grocery Stores and Co-ops that prioritize local produce can be found throughout Colorado. They often collaborate with local growers to supply a consistent variety of fresh produce, despite external conditions like frost or sour temperatures in February. Shopping at these venues also supports the local economy while providing access to fresh, nutritious food.
Year-Round Access: Provides extended availability of local produce outside farmers' market seasons.
Diverse Selection: Offers a range of local produce; variety depends on cooperative agreements with area farms.
Community Focus: Emphasizes the connection between consumers and family farms, often highlighting the origin of the produce.
Supporting Local Agriculture
In Colorado, local food enthusiasts and families have rich options to engage directly with agriculture through Community-Supported Agriculture (CSA) programs and agricultural tourism. These initiatives support family farms and contribute to the state's thriving local food system.
Community-Supported Agriculture (CSA)
CSAs represent a model where consumers buy shares of a farm's harvest in advance. In Colorado, Nola Naturals offers memberships that allow individuals to receive a seasonal assortment of organically grown vegetables, herbs, flowers, as well as products from their chickens and small orchard. By participating in a CSA, consumers are directly investing in local family farms, ensuring a market for their crops, and promoting sustainable agricultural practices.
Key Benefits of CSA:
Supports local farmers financially
Provides fresh, seasonal produce to community members
Encourages organic and sustainable farming methods
Agricultural Tourism
Agricultural tourism, or agritourism, includes activities like Farm to Table dinners and visiting farms to learn about local food production. This sector invites participants to experience agriculture firsthand, often resulting in deeper connections between consumers and their food sources. Farms across Colorado host events that blend dining with education, such as Moonstone Farm, which organically grows a variety of produce and offers agritourism opportunities that help sustain and celebrate local agriculture.
Examples of Agritourism Activities:
Farm to Table dinners
Guided farm tours
U-pick fruit and vegetable experiences
On-farm classes and workshops
By engaging in these agritourism experiences, individuals not only foster an understanding of the farming process but also contribute economically to local communities and family-run farms.
