Peaches are often associated with the state of Georgia. But right here in Colorado, the Town of Palisade has a long history of producing outstanding peaches, along with other fruits. In August, the town, east of Grand Junction and 252 miles west of Castle Pines, celebrates its peaches during Peach Days.

Palisade peaches are known for their sweetness and juiciness. They are grown in western Colorado’s Grand Valley, where the hot sunny days and cool summer nights are the secret to their success. The Town of Palisade, named for the distinctive steep cliffs north of town, has been the Peach Capital of Colorado since shortly after settlers first moved into the area in the 1880s.

Through irrigation projects, those first settlers began transforming that dry desert region into what it is today: an area of bountiful orchards, farms and vineyards. Frost protection provided by the palisades and early morning katabatic (downslope warming) winds from DeBeque Canyon, northeast of Palisade, help the orchards more consistently survive spring frosts. This combination of irrigation and climate with the rich soil found in the region makes it perfect for growing fruit.

Celebrating the delicious Palisade peaches with a summer festival began in the 1890s, with Peach Day festivities and many events held in Grand Junction. The first Peach Festival in Palisade was September 16, 1930, and included displays of fruit, vegetables, peaches, flowers and farm products of the Western Slope. After years of intermittent celebrations in various locations, the Peach Festival was revived in 1975. To learn more about Palisade’s history, visit palisadecoc.com.

This year, Palisade’s Peach Days celebration runs August 7-17, with a parade on August 9 and many other events happening throughout Palisade during the event. Part of Peach Days, the Palisade Peach Festival is August 15-16, which features peach cuisine and cook-offs, live entertainment, kids activities, farm-to-table dinners, agriculture tours and more. For full details, visit palisadepeachfest.com.

Closer to home, another celebration centered around Palisade peaches is the Annual Lafayette Peach Festival on August 16 in Old Town Lafayette, 22 miles north of Denver. The festival features fresh peach pies and peach cobbler to enjoy, peaches to purchase, activities for the kids, and more. Visit business.lafayettecolorado.com, click Events and search “peaches” for more information.

Many Palisade farms and orchards allow you to pick your own peaches and other produce. Because harvest time is seasonal, these U-Pick farms ask you to schedule in advance for the best experience. To spot ripe peaches, look for ones that are very round and do not have any green tones still in their color. They might have a faint, sweet aroma and should be a little soft. Just do not squeeze too hard or you could bruise them. For more information, visit visitpalisade.com/blog/orchardsfarms.

Also, be sure to check local Rotary Club websites for peach sales– https://rotary-club-of-castle-pines-910644.square.site/ and https://rotaryclubofcastlerock.org/page/palisade-peach-sales.

By Susan Helton; courtesy photos

 

Peach (or any fruit) cobbler

Four to five cups of any chopped peaches, peeled (or apples, pears, cherries, berries or plums). Fruit can be fresh frozen or canned, although fresh is best! If using canned, drain well.

• 3 cups sugar, divided
• ½ cup butter, softened
• 1 cup milk
• 2 tsp baking powder
• 2 cups flour
• ½ tsp salt
• 1 1/3 cups boiling water
• 2 Tbsp cornstarch

Preheat oven to 375 degrees. Generously spray a 9×13 baking dish with cooking spray, then cover the bottom of the pan with fruit.

To peel peaches, heat a pan of boiling water. When water is boiling, gently submerge the peach with a large spoon and boil for about 20 seconds, then remove. Cool slightly, then cut an “x” in the bottom of the fruit. Use your fingertips to gently slip the skin away from the fruit. The fruit will be warm and slippery, so use care not to drop it.

Cream 1 ½ cups of sugar with the butter, then add the milk, baking powder, salt and flour. Spread the batter over the fruit.

On top of the batter, spread the remaining sugar mixed with the corn starch in a generous layer over the batter (if your fruit is quite sweet, you may wish to reduce the amount of sugar you use in this step.)

Pour the boiling water over the entire cobbler, then place the pan in the oven and bake for 50 to 60 minutes, until the top is browned and the dessert is set in the middle.

Recipe by Lisa Crockett