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Living in Colorado we have access to a wide variety of fresh produce, but sometimes it is difficult to keep track of what’s in season. We’re here to help with that! We’ve made a chart of some of our favorite in-season fruits and veggies and we’ve explained a few of their added health benefits. Most of this produce can be found locally grown, right here in Colorado! For an added treat we’ve also included a few great recipes that feature these fruits and veggies.



Cantaloupe Salad with Basil, Fresh Mozzarella & Onions

  • 1 medium cantaloupe, cut into 1 inch cubes
  • 10 to 20 leaves of basil, chiffonaded (reserve a few whole leaves for garnish)
  • 10 green olives, sliced
  • 1/4 red onion, thinly sliced
  • 1 cup fresh mozzarella balls, sliced into quarters
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons lime juice, from 1 lime
  • Salt and pepper to taste
  1. In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozzarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.
  2. This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.


One Skillet Peach Glazed Chicken


  • 1 lb. boneless skinless chicken thighs
  • 1 ½ tablespoons canola oil divided
  • 1/4 cup finely chopped sweet onion
  • ½ teaspoon minced fresh rosemary
  • 1/3 cup coconut palm sugar or can substitute with brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard I used one teaspoon each of wholegrain mustard and smooth Dijon
  • ½ teaspoon salt divided
  • 3 medium ripe peaches pitted and chopped
  • ¼ teaspoon pepper
  1. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl to coat. Sprinkle chicken with ¼ teaspoon salt and pepper. Add chicken to the pan and cook for about 7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.
  2. Do not clean out the skillet, but add another 1 ½ teaspoons oil. Add onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir. Add coconut palm sugar, vinegar, mustard, ¼ teaspoon salt, and peaches; cook 12 minutes or until peaches are softened.
  3. Return chicken to skillet and heat until warm, spooning sauce over the meat.
  4. Serve chicken thighs with peach sauce.

Seared Sausage with Cabbage and Pink Lady Apples


  • 1 tbsp. olive oil
  • 6 small sweet Italian sausage links (about 1½ lbs total)
  • 2 Pink Lady apples, halved
  •  ½ red onion, sliced
  • 1/3 cup coconut palm sugar or can substitute with brown sugar
  • ½ head red cabbage, cut into ½-inch-think slices
  • Kosher salt
  • freshly ground black pepper
  • 1c. fresh apple cider
  • 2 tbsp. fresh cider vinegar
  1. Heat oil in a large cast-iron skillet over medium-high heat. Add sausage and cook, turning occasionally, until golden brown, 6 to 8 minutes; transfer to a plate.
  2. Reduce heat to medium and add apples, cut-sides down. Scatter onion and cabbage around apples. Season with salt and pepper. Cook, stirring onion occasionally, until apples are golden brown, 3 to 4 minutes.
  3. Flip apples. Return sausage to skillet, nestling among vegetables. Add cider and vinegar. Simmer, rotating and turning sausages occasionally, until sausages are cooked through and apples are tender, 18 to 20 minutes.


Strawberry-Basil Shortcakes


  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
  • 1 cup heavy cream
  • 1 large egg, beaten to blend
Berries & Assembly
  • 1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided
  • 4 tablespoons sugar, divided
  • 2 sprigs basil
  • 2 cups heavy cream
  • 2 tablespoons crème fraîche


  1. Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl.
  2. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).
  3. Turn out dough onto a lightly floured surface and pat into a 12×4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds.
  4. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash.
  5. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.
  6. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
Berries & Assembly
  1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
  2. Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.
  3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.
  4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.