14 AUGUST 6-12, 2026 westword.com WESTWORD | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | Peachy Perfection HOW TO MAKE THE MOST OF THIS SUMMER’S PALISADE PEACH SEASON. BY ABIGAIL BLISS Palisade peaches are ripe for picking, and many chefs are putting Colorado’s favorite summer fruit to good use. But these dishes and drinks won’t be available for long. Due to above-average temperatures, the season is already past its peak. “We’re a good, solid three weeks ahead. It’s the earliest harvest we’ve ever had on record,” says Chris Schmalz, managing partner of Clark Family Orchards. The seven-generation family farm is one of the largest in Palisade, and the town is on track to harvest around 30 million pounds of peaches this year. Despite the shorter season, Schmalz expects to harvest about 85% of his orchard’s best-ever yield, and affi rms that there’s been no diminishment in size or quality. But what is it that makes Palisade varieties superior to a standard commercial peach? For one, the Grand Valley region has the perfect dry and sunny climate. Daytime tem- peratures near triple digits and cool weather at night allow the peaches to develop in size and juicy sweetness. Additionally, while nearby Delta County saw signifi cant crop loss from a late spring freeze, Palisade benefi ts from the “million-dol- lar breeze.” This wind carries warmer air down from the canyons, helping shield orchards in the valley from frost. The effect especially protects the Vinelands region of town, which is where Clark Family Orchards is located. Harvest methods also set Palisade peaches apart. The common practice in Georgia and California is to pick peaches while still hard and green, then keep them in cold storage for an extended period. Not so in Palisade, according to Schmalz. “We fi eld-pick and pack, so they are in their all-natural state when they get in the box,” he says. “They will have some fuzz on them, but that’s because we don’t roll them across a line and put any waxes or preserva- tive coatings over them.” He says peaches are stored cold overnight and on the road the next day, with many pal- lets bound for the Front Range. From farmers markets to restaurant menus, Palisade peaches are now popping up every- where. But Schmalz predicts that by late Au- gust, they’ll be in short supply. Here’s how to make the most of this summer’s limited season. Peaches & Greens Peachy salad options are plentiful around town, though one of the most unique comes from Pig and Tiger, a modern Taiwanese res- taurant in the Five Points neighborhood. This season, its dish combines peaches, arugula, pressed tofu, chrysanthemum greens and chili vinaigrette. Co-owner and chef Travis Masar notes, “The addition of peach cuts through the vinaigrette’s tartness and adds a refreshing note of sweetness that I think guests will love.” Chef Rand Packer, owner of Morrison’s La Rocca Rossa shares a similar sentiment regarding its plate of greens: “Palisade peaches provide the perfect sweetness and tang for this salad,” which features candied spiced walnuts, whipped ricotta and a citrusy strawberry- rhubarb emulsion. “By grilling the peaches, we caramelize them, which creates the perfect char and bite to balance the freshness of the arugula and the fattiness of the prosciutto.” Cured richness appears on a comparable salad at Barolo Grill in Cherry Creek, which pairs grilled peaches with smoky speck, fennel ricotta, local Esoterra Culinary Gar- den greens and a basil-peach vinaigrette. Urban Farmer, set across from Union Station, also matches sweet and savory fl avors with its heirloom tomato and peach salad com- plemented by crispy pork rinds, whipped ricotta, romesco and Calabrian chile oil. Over in Capitol Hill, farm-to-table res- taurant Potager is serving its own peach and heirloom tomato salad with cucumber, crisp lettuce, basil and buttermilk ranch. “Serving them raw allows the peaches to shine. Summertime cooking is all about simplicity, letting the in- gredients really do the talking,” says co-owner Eileen Warthen. Similarly, Pasque inside the Populus hotel highlights raw and compressed peaches in its salad, with creamy straccia- tella, sourdough croutons, ba- sil, local tomatoes and a bright dressing created by straining fresh tomato juice through a cheesecloth, then emulsifying it with olive oil and peach vin- egar. The sustainable kitchen then dehydrates and grinds the leftover tomato solids into a fi ne powder to fi nish the dish. At the height of summer, ripe peaches and tomatoes are a perfect match, leading to no shortage of peach pizzas around town. The Bindery in LoHi emphasizes this trend, offering a burrata Napoletano with heirloom tomatoes, pickled peaches, cucamelon, crisp quinoa, sesame and vanilla oil. “We quickly grill the peaches and then pickle them with a spiced brine,” explains owner and chef Linda Hampsten Fox. “They really surprise most people and immediately, they ask for the recipe.” Cart-Driver also hopes to inspire home cooks with its recipe; diners will fi nd a bur- rata dish at its LoHi location, too. This pan- zanella salad combines horseradish and honey-marinated peaches with cherry to- matoes, croutons made from house focaccia, local greens, red onion, basil, aged balsamic and delicate Italian cheese. “Our guests have been loving the combination of fl avors and textures this salad delivers,” affi rms execu- tive chef Jacob Thornton. Peachy Pizza Both Cart-Driver outposts, including the one in RiNo, are serving its popular summer pizza topped with brie, red onion, Calabrian chiles and the same zesty marinated peaches. The special is such a hit, the restaurants have been going through an average of 300 pounds of fruit a week. Curious how it compares to other peach pizzas around town? Boulder’s Pizzeria Al- berico combines juicy peaches with creamy mozzarella and aged Grana, which offers a savory depth of fl avor. Fresh basil adds peppery notes, while balsamic fi nishes the dish. “The result is a pizza that is sweet, savory, creamy and herbaceous,” affi rms chef Alexandra Stuessi. The metro area’s four Blue Pan locations also layer on fl avor, baking Detroit-style pies with peaches, garlic and pickled red onions. They’re then topped with fresh fruit, candied walnuts, microbasil, balsamic reduction and optional Prosciutto di Parma. Homegrown Tap & Dough, another Colo- rado-born chain, de- CAFE FIND MORE FOOD & DRINK COVERAGE AT WESTWORD.COM/RESTAURANTS Discover sweet and savory peach dishes from local chefs. Pizzeria Alberico serves its peaches on a Neapolitan-style crust. LEGACY PIE CO. CASEY WILSON continued on page 15
