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Farmers markets provide fall’s bounty

Local produce is at its best this month. Check out a local farmers market for tasty, locally-grown fruits and veggies fresh from the fields.

By Lisa Crockett

Fall is in the air, and harvest season is in full swing in Colorado. Farmers markets up and down the Front Range – including thriving markets in Lone Tree and Castle Rock – are full of tantalizing fruits and vegetables. There are numerous advantages to buying the fresh, locally grown treasures at these markets – less fuel to get products to market, environmentally-friendly growing methods, and low prices among them.

At the Miller Farms booth at the Lone Tree Farmers Market, customers can fill a bag with the veggies of their choice for just $10.

“Most of our produce is here at the market less than 24 hours after being harvested,” said Kris Roof of Miller Farms, which is located a few miles west of Platteville. “Our plants are grown with compost rather than chemical fertilizers; we don’t dust our crops.”

In addition to produce, the markets serve as a platform for local vendors for everything from freshly-ground nut butters and local honey to handmade gifts and fresh-baked bread.


When the harvest is over, the Farmers Markets will shut down until next summer, so take a moment now to savor a delicious taste of whatever strikes your fancy. Here are a few ways to enjoy what’s best at the market now:

Refrigerator Pickles
Since these pickles aren’t “processed” for canning, they must be kept in the refrigerator. They’ll keep for weeks, but they are so tasty they rarely last that long.

4 cups sugar
3 cups white vinegar
1/4 cup salt
1 large onion, sliced
1 green pepper, stem and seeds removed, cut into small pieces
1 tablespoon celery seed
3 pounds fresh cucumbers, sliced

Mix sugar, vinegar, salt and celery seed together until sugar has dissolved. Add onions, cucumbers and peppers. Refrigerate overnight.

Colorado Raspberry Peach Pie
Connection reader Lola Merrill submitted this recipe. It’s one of her favorites because the peaches aren’t cooked, so they retain their sweetness, texture and fresh-picked taste.

single pie crust, baked
6-8 fresh peaches, sliced
raspberry glaze (recipe follows)
6 oz. fresh raspberries—optional (half can be pureed for glaze)

Sweetened whipped cream
Spread thin layer of glaze in bottom of crust. Layer half of the peaches, spread 1/3 of remaining glaze on top, then remaining peaches, and then remaining glaze. Garnish with fresh raspberries if desired. Top with whipped cream. Serve immediately, or refrigerate and serve within several hours.

Raspberry Glaze
2 cups sugar
1/2 cup corn starch
4 cups water
1/4 – 1/2 cup raspberry puree—about 1/2 cup fresh or frozen raspberries pureed/strained (or 1/4 cup raspberry juice drained from frozen raspberries or concentrate) 1/4 cup lemon juice (or the juice of 1 lemon)
1 envelope Knox gelatin

In a medium bowl, combine raspberry puree and lemon juice. Sprinkle in gelatin to soften. Mix sugar and corn starch in a medium saucepan. Add water. Cook in saucepan, stirring, until mixture boils. Remove from heat. Stir in puree/gelatin mixture until completely dissolved. Chill. Stir again just before using. Makes enough glaze for two pies.

The Plum Creek Valley Farmers Market, located in Castle Rock, is held each Saturday from 8 a.m. until noon on 2nd Street between Perry & Wilcox Streets. The Lone Tree Farmers Market is held each Saturday from 9 a.m. until 1 p.m., and is located in Lone Tree at 9535 Park Meadows Drive, Lone Tree Entertainment District (across from Brunswick Zone). Markets run through mid-October.

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