We’ve officially hit the sweet spot of summer: Thousands of pounds of Palisade peaches have arrived at farmers markets and grocery stores. The beauty of this homegrown stone fruit is that it can be an addition to just about any course. Sliced peaches are juicy enough on a salad that you could skip a dressing. They’re also a wild card pizza topping. Of course, peaches are a dessert MVP, starring in crumbly cobblers to melbas that are perfect for drizzling over vanilla ice cream.
Here’s your comprehensive guide to shopping (and savoring) this quintessential Colorado fruit in and around Boulder this summer.
Where to find peaches
Peaches are back this summer, and we don’t blame you if you want to double up on your haul. Last summer, there was a massive peach shortage because an unseasonably early freeze on the Western Slope devastated roughly 90 percent of peach trees.
Usually, peaches arrive in early-to-mid June. This year, peaches from Colorado fruit growers like Rancho Durazno, First Fruits Organic Farms and Morton’s Orchards arrived a few weeks later to Boulder County Farmers Markets (BCFM). You’ll be able to find fresh peaches through late August at the markets, but supply will be down some because of a late freeze last fall.
As you’re shopping for peaches, you’ll want to engage your senses. They should smell how you want them to taste and feel heavy for their size, according to BCFM. Peaches with “give” should be eaten within a day or two and harder peaches can be left on the counter to be eaten later in the week. As you’re shopping markets, though, don’t squeeze the peaches because you could ruin the produce!
Where to find peach menu items in Boulder
Soon, peach dishes should be popping up on seasonal menus at Boulder restaurants. But we’ve spotted some early (and tasty) arrivals.
Blackbelly has a burrata with smoked peaches, compressed plums and black garlic crumble. The eatery and butcher shop led by Hosea Rosenburg also has a white chocolate pot du creme on its dessert menu with poached peaches.
And at Cafe Aion, a Spanish and Moroccan-inspired restaurant on University Hill, you can find peach and cardamom scones.
What to make with Palisade peaches
Local purveyors and restaurants have shared some recipes that celebrate Colorado’s peach season.
Here’s how to make Pizzeria Locale’s Mercato Salad:
- 4 peaches
- 8 oz burrata
- 1 baby spring onion, red or white
- 4 oz mustard greens (or similar spicy green)
- 1 lemon
- extra virgin olive oil
- balsamic vinegar
- salt and pepper, to taste
- Preheat oven to 350 degrees.
- Lay pancetta slices on parchment paper-lined sheet tray. Bake until golden and crispy. When finished, allow to cool and drain on a cooling rack or paper towels.
- Cut peaches in half and remove the pit. Generously cover the cut sides with extra virgin olive oil and sprinkle with salt. Grill peaches on a very hot grill, cut side down, until grill marks are achieved. This should take about one and a half minutes. Set peaches aside and allow to cool to room temperature.
- Thinly slice the spring onions and mix with mustard greens.
- In a mixing bowl, lightly dress your mustard greens and spring onions with a drizzle of olive oil, squeeze of lemon, and pinch of salt.
- Slice peach halves into 4 or 5 pieces.
- Divide ingredients equally onto 4 plates and drizzle with balsamic vinegar.
Here’s how to make Highland Honey’s Peach Green Smoothie:
- 1 cup frozen local peaches
- 2 to 3 handfuls of chard, spinach or microgreens
- 6 oz Five Freedoms Dairy Greek yogurt
- 1/2 cup Oatis Oats oatmilk
- 1 tbsp Highland Honey
- Place peaches, oat milk, and yogurt into blender. Blend until all ingredients are well incorporated.
- Add in spinach and blend until well combined.
For more BCFM recipes, visit here.