14 varieties of organic peaches allow peaches to harvest continuously from late June thru mid-September in Colorado
Palisade, Colorado is renowned for its ability to grow some of North America’s best fruit. Use this schedule as a guide of when Palisade fruit typically ripens. As nature is unpredictable, and fruit ripens on its own timetable.
LEGEND: SC= Semi-cling pit; F= Freestone pit
Organic Peach Harvest Schedule
- PF # 1 – SC – June 28 – July 6. Medium fruit. 90% red over yellow background with excellent flavor.
- PF 5D Big – SC/F – June 25 – July 5. Large early peach. Exceptional dark red color and excellent fruit quality. Sweet and flavorful golden yellow flesh. Can be cling, freestone or half/half.
- Early Red Haven – SC – July 15 – 25. Similar to Red Haven in color, size, flavor and texture.
- Rising Star – SC – July 20 – Aug 5. Bright-orange red. Firm, non-browning flesh.
- Red Haven – SC – July 20 – Aug 5. Excellent for canning and freezing. Yellow-fleshed, well-colored with brilliant red skin surface.
- Blazing Star – F – July 25 – Aug 8. Firm fleshed 90% bright red peach that has great quality. Non-browning flesh is yellow.
- PF 15A
- – F – Aug 1 – 10. Classy, large ( 2¾”+), high color, excellent flavor, good firmness.
- Red Globe – F – Aug 10 – 20. Firm, yellow flesh of very good flavor and bright attractive skin color. Excellent for canning and freezing.
- Angelus – F – Aug 10 – 20. Large, firm peach. Bright red over yellow undercolor. Mild and low acid content. Good for drying.
- PF 25 – F – Aug 15 – 25. Highly colored fruit with good size and flavor. Very freestone.
- Contender – F – Aug 20 – 30. High quality, firm, large, with excellent color.
- PF 19-007
- – F – Aug 25 – Sept 5. Beautiful, large (3”) highly colored, firm tasty fruit.
- PF 28-007
- – F – Aug 25 – Sept 5. Good flavor and firmness.
- O’Henry – F – Sept 5 – 15. Large peach with a striping tendency. Color is medium yellow-green with a nice red blush over top. Flesh is firm with high sugar content.
While we mostly just eat them plain, here are some of our favorite recipes featuring Colorado peaches:
GRILLED PEACH SALAD FROM GARDEN & GUN
The peaches are roasted in the Grocery’s wood-burning oven, caramelizing the outsides and making the insides extra juicy. (For home cooks, Johnson recommends a quick blast on a hot grill pan.) Building on the classic sweet-and-savory combination of fruit and pork, he pairs them with spicy Louisiana-style Tasso ham, a smoked cut of shoulder seasoned with cayenne, cloves, garlic, and peppercorn. Then, he tops off the dish with mild shishito peppers, goat cheese, and a savory granola made of ground pecans, oats, and benne seeds.
“Later in the season as the days get hotter, the peaches tend to be a little juicier and sweeter,” Johnson says. “Better hurry though, peach season is waning.”
INGREDIENTS
(YIELD: 6-8 SERVINGS)
- 8 ripe peaches
- 1 lemon
- 1 bunch basil
- 1 pinch red pepper flakes
- 8 shishito peppers
- 1 cup goat cheese
- 2-4 tbsp. heavy cream
- ½ cup Pecan Granola (recipe follows)
- ¼ lb. Tasso ham, sliced thin
PECAN GRANOLA (YIELD: ABOUT 4 CUPS)
- 1 cup oats
- 1 cup sunflower seeds
- ½ cup sesame seeds
- 2 cups pecan pieces
- 1 tbsp. chili powder
- 1 tsp. paprika
- 1/8 tsp. cayenne
- 1½ tsp. kosher salt
- 1 egg white
- ⅓ cup canola oil
- 2 tbsp. sorghum syrup or honey
PREPARATION
Cut peaches into wedges. Zest lemon and juice, reserve juice for later. Thinly slice basil leaves. Slice shishito peppers lengthwise in half and set aside for grilling.
In a large mixing bowl, toss peach wedges, lemon zest, pepper flakes, and one pinch of basil (saving the rest for garnishing). Set aside to marinate.
Using a food processor, blend the goat cheese with heavy cream, 1 tbsp. at a time, until smooth, resembling the texture of thick heavy cream.
Season marinated peaches and peppers with salt and pepper. Place onto a lightly oiled grilling surface. Grill on one side about 1-2 minutes without turning, until lightly charred.
On a large platter or individual plates, neatly scatter grilled peaches and peppers. Add small spoonfuls of goat cheese.
Sprinkle entire plate with Pecan Granola. Place slices of Tasso ham evenly and garnish with reserved basil and a few drops of reserved lemon juice.
For the granola: Preheat oven to 350° F. Using a food processor, grind oats, sunflower seeds, and sesame seeds into a powder and place into a mixing bowl. Pulse pecans until finely minced. Add to mixing bowl. Add chili powder, paprika, cayenne, and salt to nut-oat mixture and stir to combine.
In a separate bowl, beat egg white until frothy. Stir in oil and sorghum. Gently coat nut mixture with egg white mixture and spread into even layer on baking sheet.
Bake for 20-25 minutes until golden—stir mixture halfway through to redistribute. Allow to cool to room temperature and store in airtight container (good for about one month).
