The Magic of Colorado Summer Produce

When thinking of the Rocky Mountains, most think of hitting the slopes, snowshoeing or Nordic skiing until they fall over. For me, I can’t help but think of the wonderful gifts that come from the soil of this land of majestic beauty we are so blessed to walk on every day as Coloradans. With the skis stowed away, the snow melted back to the earth and the summer sun warming the land, those gifts I refer to are the fruits and vegetables cultivated on this great land of Colorado. From the blossoming cherry trees to the endless variety of lettuce to the summer sweet corn to the candy sweet apricots and the drip down your chin juicy strawberries, Colorado offers it all. With these gifts right outside our back doors, it would almost be criminal for us not to accept such gracious offerings. Whether you grab the kids and harvest from your own garden or hit the local super market on the way home from work and support your local farmers, it is always nice to know that the Colorado fields are plentiful. So celebrate the summer with a mixed vegetable and lettuce salad from your garden or get a Colorado cherry pie cooling in your window sill. Celebrate what gifts are offered from Colorado and eat well.


• 4 cups Colorado Cherries, pitted
• 1 cup Granulated Sugar (1 1/4 cups for sour cherries)
• 1⁄4 cup All Purpose Flour
• 1⁄2 teaspoon Cinnamon
• pastry for a double-crust 9-inch pie
• ½ cup Whole Milk


1. Mix ingredients for filling.
2. Place in pastry-lined pie pan.
3. Put top crust on. Cut vent slits in top crust, and flute edges.
4. Brush with milk and sprinkle with sugar.
5. Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
6. TIP: Sift Flour to prevent flour from Clumping.
7. Be sure to thoroughly toss sugar, flour, cinnamon and Colorado Cherries to completely coat Colorado Cherries for a consistent filling throughout the pie.


• 11/4 4 cups all-purpose
• 1⁄4 teaspoon salt
• 1⁄2 cup butter, chilled and diced
• ¼ cup ice water


1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

-Chef Josh Bettis


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