Farmers Market: What's Ripe This Week

BOULDER, CO - The Lafayette market has wrapped up a successful first full season, but local produce is still abundant at the rest of the county's farmers markets. It's an exciting time of year for apple fans, because every week brings a new variety! Right now, we are in the thick of mid-season favorites like honeycrisp, akane, and empire. After the first frost of the season (could it be this weekend?), sweet storage apples like Fujis and Gold Rush will appear.

Root vegetables are in full swing, with beets, carrots, radishes, turnips, and potatoes galore. Spinach is back, and tomatoes, basil and a full variety of greens are available. Almost all varieties of winter squash are available, including old favorites like butternut and new ones to sample like sweet dumpling or hubbard. Many local pumpkin patches also offer squash for purchase–have you decided which local farm you will go to for your halloween pumpkin this year?

What's in:

Squash! Winter squash is everywhere. Feel free to stock up, because varieties like butternut and spaghetti store well and will still be delicious into the new year. Tomatoes are still available, thanks to our warm September, so grab a few heirlooms for a salad, or pick up a box of seconds to make sauce you can freeze or can to last through the winter.

Don't miss out:

Pears and plums are still perfect, but they won't be around for much longer! If you're a fan of summer squash like zucchini, some farmers will still have it, but this might be your last week as they slow down in the cooler weather.

How to make it:

Apple crisp! Find a friends with a good apple tree in their yard this year and they will be begging you to take crisp apples off their hands. Tart varieties like winesap, honeycrisp, or granny smith are the best, but any apples will do.

- Pre-heat your oven to 350 degrees.

- Chop six apples into bite sized chunks (peeling is optional), and place in the bottom of a greased baking dish.

- Shake two tablespoons sugar, 3/4 teaspoon cinnamon, and one teaspoon lemon juice over the apples and mix with a spoon.

- In a separate bowl add 1/2 cup brown sugar, 3/4 cup old fashioned oats, 3/4 cup all-purpose flour (for gluten free, try almond flour!), a pinch of salt, and 1/2 cup cold butter, cut into cubes. Use two forks to cut the butter into the mixture until well combined.

- Spread the topping over your apples, place in the oven and bake for 40-50 minutes or until golden brown.

- Enjoy with ice cream–there is a gelato stand at the Boulder market!

When and Where:

Saturday - Boulder, 8 a.m. to 2 p.m., 13th St. between Arapahoe Ave. and Canyon Blvd

Denver, Union Station, 9 a.m. to 2 p.m., 1701 Wynkoop St.

Longmont, 8 a.m. to 1 p.m., 9595 Nelson Rd.

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Photo credit: Mara Abbott/Patch