Every little thing it is advisable to know in regards to the Denver farmers market fall season

With cider standing and Cinderella squash replacing the last of summer’s precious palisade peaches and oversized zucchini, it’s understandable that there is an acute sense of urgency. The end of the farmers market season is approaching and there is still so much local fruit and vegetables to buy. To prepare us all for the inevitable end of a beautiful and rich season, here is everything you need to make the most of the last few weeks of market shopping, including top vendors and ideas on what to do with these autumnal products – and yes, one of them is soup.

But first here are the markets that are still under construction in autumn:

Denver Farmers’ Market End Dates

9-10 October:
Highlands Farmers Market
Louisville Farmers Market

30th of October:
Cherry Creek Saturday
Farmers market in the city park
Parker Farmers Market
Sundays in Westwood
Coperta farm

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14th November:
Farmers Market on South Pearl Street
Union Station Farmers Market

20th November:
Boulder Farmers Market Saturday
Longmont farmers market

For more information, see our list of all Denver 2021 Farmers’ Markets.

click to enlarge MICHAEL KIMBALL Finds from the farmers’ market in autumn

All of this was spotted at the South Pearl Street Farmers Market in late September and offers seasonal flavors that should be part of your fall culinary adventures.

High Country Apple Cider and Honeycrisp Apples
Wag’s World Orchards Crisp
So refreshing and super apple-like, this apple cider should be bought in bulk. It is so good. If you have enough discipline not to chug it all on the drive home, try mulled wine cider or homemade cider donuts. The Honeycrisp apples keep their name and look great doing it.

Sweet beets and carrots
Brown dog farm
These flawless, cream colored beauties are eye catchers. With the taste of a sweet, velvety, mild radish, they can be added raw to a salad or spread, or they can be tasted in a roasted root vegetable mixture. The carrots would be at home either way, but nobody’s going to blame you for eating them all the Bugs Bunny way.

Cinnamon ghee
Ayurveda mom
Ghee is a traditional Indian cooking oil made from butter, and Ayurveda Mama makes it with wellness in mind. Ayurveda means “science of life” in Sanskrit and is an ancient practice of promoting wellbeing through natural lifestyle changes, including diet. This ghee is called Adapt and Revive and is fortified with cinnamon and ashwagandha for a calming effect. It is delicious on its own and fits perfectly into an autumnal Alfredo sauce.

Radish Mix Microgreens
Big guy tiny greens
First of all, what a clever name for a microgreens company – owner Eric Beck is actually a big guy, and these radish greens are tiny, delicious, and make soups, salads and bruschetta indeed.

click to enlarge Not sure which pumpkin to choose?  Ask the providers.  - MICHAEL KIMBALL

Not sure which pumpkin to choose? Ask the providers.

Michael Kimball

Tips for using the season

Chat with the providers
Want to try something new but don’t know how to use it? Overwhelmed by how many different types of mushrooms there are? Don’t forget to ask sellers for recommendations and their preferred uses of their products. You are experts!

Try to preserve your products
Markets may end soon, but that doesn’t mean your December has to be devoid of locally grown delicacies. Pickled cherry tomatoes, dried cinnamon apple chips, and blackberry basil jam can be yours all winter thanks to the magic of canning, food drying, and freezers.

Bake the house
Autumn makes you want to bake. The smell, the warmth, the measuring? Include us. In addition, courgettes fresh from the garden and all those apples and these sugar squash are perfect ingredients for baked goodies. Better let your oven preheat.

Make this Honey Nut Cider Soup Recipe
As promised, here is your steaming hot soup contents. This recipe uses several of the farmers market finds above for a smooth, sweet, and creamy concoction that brings the coziness you crave with every spoon. Easy and endlessly customizable, trade in anything that looks good and open your soup.

click to enlarge This fall soup is so good that it should be added to your regular rotation.  - MICHAEL KIMBALL

This fall soup is so good that it should be added to your regular rotation.

Michael Kimball

Honey Nut Cider Soup

ingredients
½ cup unsalted butter or ghee
1 cup of diced carrots
1 cup of diced honey nut or butternut squash
1 cup of diced onion
1 cup of diced tart apples
1 cup of diced beets
4 cups of apple cider
½ cup maple syrup
1 teaspoon. cinammon
1 cup of heavy cream, plus more for garnish
Salt & pepper to taste
Optional side dish: chilli flakes, crackers, microgreens, parmesan, paprika

Directions
Melt butter in a large saucepan over medium heat. Add diced fruits and vegetables and brush with butter, cook for 10 to 15 minutes and stir. until the volume is reduced by a third. Add apple cider, maple syrup, and cinnamon. Stir and simmer for 30 to 45 minutes until the carrots are tender. Add heavy cream and pour the mixture into a blender or use a hand blender to blend the soup into a smooth, creamy consistency. Add salt and pepper to taste. Drizzle each portion with a little cream and top with an additional garnish.

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