A information to Colorado’s fruit season – from peaches to apples, melons and berries – Greeley Tribune

A century ago, the Montmorency cherry was a good harvest in Loveland, Colorado. Today, Elias Lehnert, co-owner of the Colorado Cherry Company, says his fourth generation family business name can be a bit confusing.

“(Cherries) are no longer cultivated on a really large scale in Colorado,” Lehnert complained.

At the height of each fruitcake season, Lehnert and his family search the state for locally grown cherries, but they will often buy mostly from Utah and as far as Michigan.

“If you find good Colorado cherries, get them and get them quickly,” agreed Amy Kafka, owner of Garden Sweet in Fort Collins.

On Kafka’s 10 hectare farm, fruits from strawberries to raspberries, melons and apples are nearing their harvest from August to September. She and her family invite visitors every summer and autumn to make their own choices, whether to bake cakes at home or just to snack.

“Strawberries and raspberries grow very well here; the bright sunshine and cool nights add to their amazing taste, “said Kafka, adding:” Our season is a little later than many people expect … Strawberries are on vacation in July because they don’t like the heat. “

With the berries on their midsummer break, Colorado’s peaches hang heavily on their branches and are ready to be harvested. Picking and shipping are already running from the Western Slope in places like Palisade and Hotchkiss.

And although Delta County was hit by a sudden frost last October, “as an industry we are likely seeing about 70-80% of our normal crop yield,” said Harrison Topp of Topp Fruits in Hotchkiss.

“It’s a situation where luckily we won’t have a hard time selling what we have,” he added.

Topp Fruits will supply some of its peaches to the Colorado Cherry Company for cakes and cobblers. Otherwise, buyers can find these peaches and apples – and plums and cherries in better years – at markets and through CSAs in the area.

“I think there were about two (growers) this year with about 100 pounds of cherries,” added Topp of the Colorado cherry industry.

But other fruits will also be available in the next few weeks and months on the smallest farm stalls, but also from wholesalers.

“While I think many of us take great pride in the various unique brands our farms make, we work together as a group to maintain a reputation for the quality of all Colorado fruit,” said Topp.

Don’t get your hopes up about these Colorado cherries.

However, if you still want a taste of cherry cider, jam, pie, and other Colorado produce, find the Lehnerts stores in Denver, Lyons, Estes Park, and this original 1960s cabin on Highway 34 in Loveland.

Here’s a look at some of the best Colorado native fruits in fields, markets, and grocery shelves:

Cherries – from late June to July (good luck)

Peaches – from mid to late July

Cantaloupe (Rocky Ford) – from mid to late July

Strawberries – from August

Raspberries – from September

Apples – from September to October

MORE: 14 self-pick farms and orchards in Colorado

This peach cake can be sliced ​​and served warm. (Photo by Kathryn Scott, Special for The Denver Post)

How to Make a Peach Cake Cobbler

The Lehnert family is known for cherry products, yes, but also for all kinds of pies, from savory to breakfast to sweet and seasonally filled with rhubarb, peach or apple. Here is her take on a peach cake (with a bottom crust).

Items needed

  • 3 small bowls
  • Rolling pin
  • spatula
  • Cake Casserole Dish (8-10 inches)


Soil crust

  • 1 cup all-purpose flour
  • 6 tablespoons of unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon of sugar
  • 1/4 cup ice cold water

Peach filling

  • 1 pound, 6 ounces. Peaches (5-6 large peaches)
  • 1 pound, 6 ounces. Peaches (5-6 large peaches)
  • 1/4 cup peach wine (optional)
  • 1/3 cup sugar
  • 2 tablespoons of cornstarch
  • 1/2 teaspoon of cinnamon
  • Pinch of nutmeg

Cobbler topping

  • 1 cup all-purpose flour
  • 1/2 cup of brown sugar
  • 1 teaspoon of baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon of cinnamon
  • 2 tablespoons of butter
  • 1/2 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons of turbinado sugar for brushing


Make the bottom crust

  1. Mix the flour, salt and sugar in a small bowl. Mix with your hands. Add cold butter to the mixture and mix with your hands until the butter pieces are the size of pecans. Add ice cold water to the mixture (you may need to add a little more). Mix with your hands until the batter comes together. Shape the dough into a disc and roll it out so that it fits into the cake tin.
  2. We like the fork crimp method for this cake. Just take a fork and press the outside edges of the cake pan. Put the batter in a cake pan and put it in the fridge straight away.

Make the filling

  1. Fresh peaches are recommended. To easily peel your peaches, cut an X into the bottom of your peaches. Bring the water to the boil and soak the peaches in water for 1 minute. Remove the peaches and immediately strain them under cold water (or put them in an ice bath). The skin can now be easily removed. Slice the peaches and place in a bowl. Add ¼ cup of peach cider.
  2. Mix the sugar, cornstarch, cinnamon and nutmeg in a separate bowl. Mix with your hands. Mix dry mix with peaches. Mix the ingredients together with your hands or spatula.
  3. Add the peach mixture to the crust. Store in the refrigerator.

Do the cobbler’s lace

  1. Mix all dry ingredients in a bowl. Mix with your hands. Cut the butter into small pieces and mix with the dry ingredients with your hands until the butter is the size of a pea. Add milk and vanilla. Knead the ingredients into a dough with the spatula.
  2. Using a spoon or spatula, apply the cobbler to the peaches. Use a spatula to spread the cobbler evenly over the top of the cake. Sprinkle the top with turbinado sugar. Bake the cake. Preheat the oven to 375. Place the cake on the baking sheet and bake the cake for 45-60 minutes or until thick peach juices are bubbling and the top of the cobbler is cooked through.
  3. If the cobbler cooks too quickly, cover with aluminum foil to keep it from burning. Let the cake cool down briefly before cutting.

Best enjoyed warm and a la mode with vanilla ice cream.

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