Farmers Market: What's Ripe This Week

BOULDER, CO - Any thoughts of a lingering Indian Summer full of tomatoes and peppers was put to rest under last weekend's eight-inch blanket of snow. The good news is that there are plenty of crops to go well with the fall weather. Pull together cauliflower, beets, and potatoes for a spectacular, local plate of roasted veggies. Keep eating those greens, as many local farmers keep delicate crops under hoop houses. And most of all, make sure you have enough pumpkins and gourds for both eating and decorating!

What's in: Winter squash, apples, potatoes, hearty greens and more. Try a creative and unusual crop like celeriac - it makes an excellent addition to mashed potatoes. See if you can hunt down the most exotic colors of crops like cauliflower or beets–you will find purple, red, and even shades of neon green.

Don't miss out: This is a great time of year to start thinking ahead to the winter when the market and many farm stands will be closed. Do you want to have homemade applesauce to snack on while the snow is falling? Do you have enough garlic to get you through the winter? Many farms grow dry beans, but they are often in limited supply. Not only are they tasty, but they make beautiful and unique holiday gifts. Get them before someone else does!

How to make it: There are a lot of wonderful recipes for butternut squash out there, but a trip to the emergency room for a knife wound is a bit of spice that no dinner party needs. To cut open your squash, begin by cutting off the stem. Then, turn that cut end away from you, and using one hand to hold the squash steady, place the knife lengthwise about halfway down and make a cut all the way through. Rotate your squash 180 degrees, and do the same for the stem half. If you are making a recipe that calls for a stuffed squash or roasted halves, scoop out the seeds and you are ready to go. If you need cubed squash, scoop the seeds and grab your vegetable peeler. Peel the tough skin off the butternut, and then place the halves face down on a cutting board. You can now use a sharp knife to make horizontal, and then vertical cuts to a much more manageable hunk of vegetable.

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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