The first Colorado strawberries of the season hit the Highlands Ranch farm stand last week, and suddenly the whole kitchen smells like summer is finally within reach. May in Denver means one thing for food lovers: the seasonal transition when winter root vegetables give way to bright, fresh flavors that taste like the state itself.
After six months of hearty braises and winter squash, I’m always a little giddy when the Union Station Farmers Market reopens. This year, opening day falls on May 3rd, and if you’re not there first thing in the morning, you’re missing out on the good stuff. The early-season produce disappears fast—Moulton Farm from Cañon City brings greenhouse tomatoes and spring greens that sell out before 10 am. Plan accordingly.
Whether you’re restocking your pantry or hunting for that perfect local ingredient, here’s what’s worth seeking out across the Colorado food scene this month.
Advertisement
Farmers Market Treasures Starting This Month
Union Station Farmers Market Opening Day Picks
The Downtown Denver Farmers Market at Union Station (1701 Wynkoop Street) resumes May 3rd with over 100 vendors, and opening day is chaotic in the best possible way. Arrive by 8:30 am if you want parking in the garage under REI, and expect the east side of the market near the railroad tracks to be less crowded than the main Wynkoop entrance.
Moulton Farm from Cañon City is my first stop every year. They bring early spring greens and greenhouse tomatoes that make grocery store versions feel like a cruel joke. If they have the greenhouse tomatoes, buy them now—they’re perfect for a quick bruschetta with nothing more than good olive oil and flaky salt.
Palombo Family Farm from Brighton returns with their award-winning preserves and spring ramp bunches from their Boulder County property. Their ramp quantity is always limited, so this is not the time to browse. Get in, get your ramps, get out. The ramp pesto you make tonight will be the envy of everyone at next week’s dinner party.
Cherry Creek Market Seasonal Standouts
The Cherry Creek Farmers Market (1st Avenue and University Boulevard) runs through the summer on Saturdays, and this year Western Slope producers are bringing juneberries and serviceberries nearly two weeks earlier than historical averages. Blame the mild March or the long elevation—we’re not complaining.
These tart berries are worth seeking out if you want to get ahead on preserves. They’re not as common as strawberries at the market, so ask vendors directly if they have them. Most will point you to whoever’s carrying them that week.
Colorado Greenhouse Vegetables Taking Center Stage
Local Tomato Varieties Available Now
Window Farm in Arvada supplies restaurant-quality tomatoes year-round using aquaponic systems. Yes, year-round in Colorado, which sounds impossible until you see their setup. Their May harvests feature Cherokee Purple and Sun Gold varieties that are sweet enough to eat like fruit. Find them at the Union Station market or call ahead to pick up directly at their Arvada facility if you’re doing a bigger cooking project.
The key here is asking for the seconds if you’re cooking rather than serving raw. The slightly imperfect specimens taste just as good but cost less and work perfectly for sauces and roasting.
Early Season Greens and Herbs
Rocky Mountain Greens in Longmont grows microgreens and edible flowers that supply several notable Denver restaurants including Beckon and The Ginger Pig. During peak spring, their offerings include everything from sunflower shoots to nasturtium petals. Their market booth at Boulder County Farmers Market has a loyal following, but call ahead to see what’s available for wholesale if you’re catering or hosting an event.
Joe’s Gardens in Brighton has been a staple at the Union Station market for years, and their spring lettuce mixes have gotten more interesting lately. Look for the mix that includes sorrel, arugula, and Red Russian kale—it’s not the basic spring mix you’d find at the grocery store. The sorrel adds a lemony brightness that makes even simple salads worth eating.
Artisan Cheese and Dairy Worth Seeking Out
Spring Cheeses From Mountain Producers
Moulin Rouge from Haystack Mountain Dairy in Boulder releases their spring batch of aged gouda made with milk from pasture-fed cows now grazing on spring grass. The difference in flavor between winter and spring dairy is real—there’s a freshness and grassy note that shows up in the finished cheese. Find it at Marczyk Fine Foods locations or at the Boulder Farmers Market on Saturdays.
Avalanche Cheese Company in Basalt offers fresh chèvre and hay-aged varieties using goat milk from their Ridgeway herd. Their fresh chèvre is spreadable, tangy, and works beautifully with a drizzle of local honey. Pick some up for your next gathering—it’s an easy appetizer that tastes like Colorado.
Local Butter and Cream Developments
Cultured Creamery in Brighton produces small-batch cultured butter and crème fraîche that you’d typically expect to find imported from Vermont or France. Their butter is cultured, which means it’s tangy and complex rather than flat and neutral. Available at both Alfalfa’s Market locations (the one on Broadway in Denver and the Louisville store), this is the butter you want for weekend pancakes or finishing a steak.
Craft Beverages Perfect for Spring Entertaining
Local Distillery Spring Releases
Woody Creek Distillers in Basalt releases their annual spring gin featuring foraged juniper and local botanicals harvested in April. This is a limited run, so it won’t be around for long. Look for it at their tasting room (211 Product Drive in Basalt) or ask at local bottle shops whether they’ve received their allocation yet. Related: The Complete 2026 Cherry Creek Farmers Market Guide: What to Buy, Where to Eat Nearby & Local Tips
If you’re doing spring entertaining, this gin works beautifully in a simple G&T with good tonic and a twist of citrus. No need to overcomplicate it.
Winery Updates From the Western Slope
Sturm Brewing Company in Arvada (9951 Goddard Street) introduces their seasonal radler using Real Radish from Lakewood for a Colorado twist on the classic. It’s refreshing without being sweet, and it’s exactly the kind of drink you want on hand during those first genuinely warm afternoons. Their taproom has good outdoor seating, which matters when you’re testing spring beverages. Related: Colorado’s Unsung Honey Producers: A Field Guide to Local Raw Honey Worth Seeking Out
BookCliff Vineyards in Palisade offers spring wine releases including their 2025 Vignoles aged in stainless steel. This is a bright, crisp white wine that pairs well with almost anything on a spring table, especially the fresh greens showing up everywhere right now. If you’re heading to the Western Slope for a weekend, their tasting room is worth the drive. Otherwise, look for their wines at bottle shops with strong local selections.
Artisan Pantry Staples to Stock Now
Local Honey and Preserves
Golden Bee Apiaries near Greeley produces wildflower honey with distinct notes of clover and alfalfa. Available at Marczyk Fine Foods, this is the honey you want for tea when you’re getting over a spring cold or drizzling over yogurt. The flavor changes slightly each year depending on what the bees foraged, which means it never gets boring.
Western Daughters Line Farm in Brighton creates small-batch hot sauces using Colorado-grown peppers including their Green Chile Verde made with Pueblo chilies. This is not a gentle sauce—it has real heat—but the flavor is bright and fruity rather than just burn. Start with a few drops and build from there. Find them at farmers markets or at their farm stand in Brighton.
Handcrafted Condiments and Sauces
Ripe Remedies in Lafayette offers spring-specific preserves including rhubarb-ginger and strawberry-rhubarb using fruit from their Lafayette property. The rhubarb is coming in early this year, and if you’ve never cooked with local rhubarb, you’re missing out. These preserves make a host gift, a weekend breakfast addition, or an unexpected sandwich condiment.
Restaurant Menus Reflecting the Season
Downtown Denver Spring Offerings
Restaurant Olivia in Capitol Hill (4520 East Colorado Boulevard) features a spring vegetable tasting menu showcasing produce from Cultivation Farms in Arvada. The menu changes based on what’s available, but spring offerings typically include spring onions and baby carrots that are nothing like what you find in a grocery store bag. Reservations book up quickly this time of year, so call at least a week ahead if you’re planning a special dinner.
Hop Alley in RiNo (3500 Larimer Street) incorporates Colorado mushrooms from Mountain Mushrooms Co-op in Conifer into their spring menu items. The co-op specializes in varieties like lion’s mane and shiitake that are grown year-round in the mountain climate. If you’ve never had fresh lion’s mane, it’s worth seeking out—it has a texture reminiscent of crab and a subtle umami flavor.
South Denver Neighborhood Spots
Death & Co in Sloan’s Lake (206 East 13th Avenue) uses Colorado asparagus from Joe’s Gardens in their seasonal small plates during May and June. The restaurant doesn’t advertise this heavily, but it’s worth asking about the seasonal vegetable preparations when you’re there. Their cocktails remain excellent, and the new spring menu items are worth pairing with them.
Get to the Market Early
The real secret to enjoying Colorado farmers markets in May is timing. Showing up at noon means you’re shopping the leftovers, and while some vendors restock, the best early-season items—those first strawberries, the first ramps, the greenhouse tomatoes everyone wants—are gone. Set an alarm, grab a coffee, and make the Union Station market your Saturday morning ritual for the next few months.
Supporting Colorado food producers during peak growing season matters more than people realize. When you buy directly at farmers markets, you’re keeping money in the local food economy and ensuring these producers can keep growing for another year. Plus, the food tastes better. It just does.
As more seasonal produce becomes available across the state over the next few months—stone fruit from the Western Slope in July, corn and tomatoes at their peak in August—now is the time to build the habit. Your pantry, your table, and your neighborhood farmers will thank you.