When you’re dreaming of juicy Palisade peaches fresh from the tree, homemade cinnamon bread and roasting green chilis, it’s time to head to a farmers’ market.
And if you’re heading up the hill this weekend, you’ll want to stop at the The Vail Farmers’ Market and Art Show . In its 17th summer season, the annual event takes over Vail Village every Sunday from 10 a.m. to 3:30 p.m. with more than 135 vendors, including local farmers, artisans and mom-and-pop shops.
“For us as vendors, it means a unique opportunity to personally connect with locals and visitors and receive direct feedback about our products,” says Brad Evans, co-owner of Alpine Wine & Design . “We frequent the market as customers, too, and it is a wonderful experience to be able to meet the people who grow the vegetables for sale, who create the art—be it edible or tangible—and see local musicians sharing their talents. We love the sense of community. The Vail Farmer’s Market is a showcase of all the things our amazing state has to offer.”
The food frenzy continues with Vail Farmers’ Market’s Farm-to-Table Dinner Series Aug. 4 from 5:30-7:30 p.m., where top local chefs will be serving up the best food Vail has to offer for $95 per person. Participating chefs this season include Four Seasons Resort executive chef Marcus Stewart, Fitz Bar & Restaurant executive chef Kenneth Butler, The Tenth executive chef Tim McCaw and Pendulum executive chef Jake Burkhardt.
Courtesy Clark Family Orchards in Palisade
- 1 cup brown sugar
- 4 teaspoons cornstarch
- 6 cups Clark’s peaches, sliced
- ½ cup milk
- 2 tablespoons sugar
- 2 cup Bisquick
- 1 teaspoon lemon rind
1. Combine brown sugar and cornstarch in a sauce pan. Add peaches and toss to coat. Cook over low heat, stirring constantly, until boiling and thick. Reduce heat and cook two minutes longer. Set aside.
2. Combine Bisquick, sugar and lemon rind. Add milk. Stir with fork until moistened. Return peaches to a boil. Pour into a 2-quart oblong baking dish. Drop batter on top. Bake at 400 F for 20-25 minutes. Serve with lemon sauce.
Zucchini alla Loredana
Courtesy Loredana’s in Denver
Makes 2-4 servings
- 2 zucchini, cut lengthwise, trimmed
- 3 tablespoons olive oil
- Kosher salt
- 1/8 cup Loredana’s Siena or Veneto (marinated asiago & parmesan cheese with lots of garlic)
1. Preheat grill (medium heat). Cut sides of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals.
2. Season with salt. Brush olive oil on both sides of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. Remove zucchini from grill. Transfer zucchini to platter and drizzle with Loredana’s Veneto.