Posted on

Colorado Fresh Peaches and the Perfect Jam

The Western Slope features some of the best tasting, juicy, tree ripe Colorado peaches in the United States brought fresh to you by Colorado fresh produce.

Working directly with the best orchards in Palisade, CO, peaches will be exceptionally early this year due to warm weather this spring.  Here are a few tips, and one of our favorite recipes we do every year:

Peaches can ripen by placing them in a box covered with a newspaper or in a box covered with a bag folded over.  The process should only take two to three days.  The maximum refrigerator storage time for peaches is three to four days.  Peaches don’t necessarily get a lot sweeter after being picked, but simply get softer and more edible.  To remove the skins, use a vegetable peeler (or a paring knife).  Lastly, remember to never cook peaches with the pit because it will impart a bitter taste to what you’re making.

Here is ‘s easy peach preserve:

I love to make small batches of “freeze” jam.  It’s so easy to make, and tastes fantastic!

  • 4 cups of sliced, pitted peaches
  • 3 tablespoons of Turbino sugar (natural sugar) or 4 tablespoons of white sugar
  • 1 teaspoon of absorbic/citric acid mix

Place the three items in a blender, puree.

Pour the puree into plastic freezer approved small containers, let cool, seal and freeze.

This can be used like any jelly or jam once thawed.  In fact, we’ll often go through about 6 ounces per week (as a family of 6).

(You can also substitute apricots for peaches following the same recipe).


Posted on

You Like Tomato, and I Like “Tomahto”

The age -old question of whether the tomato is a fruit or vegetable is a fruit or vegetable was actually settled in the Supreme Court in 1893 – when it was officially declared a vegetable.


However, botanically speaking, a juicy, fresh Colorado tomato is still a fruit as a member of the “nightshade” family (making it a relative to potatoes and eggplant).

Colorado fresh produce’s vine ripe tomatoes are low calorie, low sodium and a great source of Vitamins A and C.

If you’re going to cook with fresh Colorado tomatoes and need to peel them, place them in boiling water for 30 to 60 seconds until the skins start to crack.  Remove them from the boiling water, and dip them immediately into cold water.  Slip the skins off, trim away any greens.

Fresh picked tomatoes will last longer if you store them stem side down. NEVER put a tomato in the refrigerator, and NEVER allow tomatoes to ripen in direct sunlight, or they will lose most of their Vitamin C.  It’s best to let them ripen at room temperature on the counter (and yes, you can put them in a paper bag if you want).

Posted on

It’s About the Spinach

SPINACH – Why Eat It?

Spinach, like most leafy greens, is loaded with calcium, folic acid, vitamin K and iron.  Spinach is also rich in vitamin C, fiber and carotenoids.   Add in lutein and a couple of other big Scientist type words, like bioflavanoids, etc., and it’s a nutritional powerhouse.  Popeye ate his spinach, but honestly, why should you?

Well, the high calcium makes it a great choice for starters.  Add in a hefty dose of Vitamins A, C, K, fiber, folic acid, magnesium and other nutrients that help to control cancer, especially colon, lung and breast cancers.  Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries.  So spinach also helps protect against heart disease.

Spinach’s secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration.  Foods rich in lutein are also thought to help prevent cancer.  So, we should all be eating lots of fresh, home grown spinach!

Posted on

Colorado Cherries – so sweet, so good~

Somehow, nothing says summer is almost here like a bowl of cherries.  Here’s some interesting facts about cherries I’ll bet you didn’t know:

Cherries were a favorite fruit of the ancient Greeks, Romans and Chinese, originating in Asia Minor.  It is believe that birds brought the cherry pits to Europe, which were discovered then later planted.  As French Colonists brought cherries to America, they began to plant the pits along the Saint Lawerence River near the Great Lakes.  Now, they are grown in over 20 countries worldwide!

Cherries are best stored in the refrigerator with high humidity and placed in a plastic bag UNWASHED.  When you’re read to eat them, let them stand for about 30 minutes at room temperature to maximize flavor.  Generally speaking, cherries should last about 3 to 5 days in the refrigerator.  Lastly, if you freeze cherries, be sure to pit them and put them in a sealed, airtight plastic bag, or they will taste like almonds. 

Enjoy some fresh Colorado cherries brought to you by Colorado fresh produce!