Market happenings: Be sure to head to Boulder County Farmers Markets’ final Wednesday market in Boulder where patrons can celebrate the harvest with fall activities including pumpkin painting, doughnut on a string competitions and storytelling.

In season now: Full of farmers market booths now are apples, arugula, basil, beef, beets, broccoli, cabbage, carrots, cauliflower, chives, eggplant, fennel, flowers, garlic, gluten free goodies, greens, green beans, garlic, hot sauce, jam, kale, leeks, potatoes, microgreens, mizuna, radishes, salsas, summer squash, sweet corn, tomatoes, tortillas, turnips, winter squash, pumpkins, peppers and more.

Lots of this, please: Get out those pies pans because local, fresh apples are in peak season.

The farmer says: Ela Family Farms in Hotchkiss is known for its organic apples, and although the season came a little late this year, Colorado’s climate has been good to orchards, producing one good apple year.

“Everything will be condensed into October this year,” Ela Family Farms’ Jeni Nagle said. “Last year this time we had 10 varieties that had come and gone. As of last week, we had one.”

Varieties currently available at Ela stands are Jonagold, Macintosh, Jonathan, Gala and Swiss Gourmet. And coming in new this week is the crowd favorite Honey Crisp apples.

Market-goers can also find a large selection of apples at First Fruits Organic Farms and Masonville Orchards. If we’re lucky, some storage varieties will last well until the Boulder County Farmers Markets’ annual winter market Dec. 7-8 at the Boulder County Fairgrounds in Longmont.

How to prepare: Eating the apples fresh and raw is hard to beat, but local apples cooked up in a pie or crumble is stellar, too. Give apples a wash before eating. Once they’re sliced, the apple will oxidize quickly, but this will not affect the taste.

Goes with: Apples pair well with lettuce, celery, arugula, walnuts, Brussels sprouts, blue cheese and pork.

How to store it: The ideal temperature to store apples is about 35 degrees. This will keep the fruit fresher longer.

Bourbon Fried Apples And Cheddar Biscuits


3 Granny Smith apples, cored and sliced

3 Honey Crisp apples, cored and sliced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

1 stick of butter

2 ounces bourbon

Pinch of salt

Directions: Melt butter in cast iron pan. Add apples and spices. Sauté. Add bourbon and flambe. Cook until liquid is reduced and glazes apples.


2 1/4 cups flour

1 tablespoon baking powder

2 teaspoon salt

3/4 cup whole milk

1/3 pound butter

1 cup shredded cheddar

Directions: Dice butter and freeze. Add flour, baking powder, salt and butter into bowl of food processor. Pulse the mixture to cut butter into flour. Remove and fold in the milk and cheese by hand. Roll dough out to about 1-inch thick. Cut into desired size (should yield about 6-8 biscuits). Brush tops of biscuits with melted butter and sprinkle with coarse sea salt. Bake at 425 degrees in the oven, or until golden brown and delicious. Serve with warm glazed apples.

-Chris Royster, executive chef and partner at Boulder’s Flagstaff House Restaurant

Boulder Farmers Market

13th Street and Canyon Boulevard

8 a.m.-2 p.m. Saturdays through Nov. 23

4-8 p.m. Wednesdays through today

Longmont Farmers Market

Boulder County Fairgrounds

8 a.m.-1 p.m. Saturdays through Nov. 23

Union Station Farmers Market

Denver’s Union Station

9 a.m – 2 p.m. Saturdays through Oct. 26

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