The first Colorado asparagus of the season showed up at the Boulder Farmers Market last weekend, and I nearly bought the entire display. Spring in Colorado means chasing fleeting produce at our incredible local markets and discovering what our local makers have been working on all winter. Here’s what’s worth hunting down this month.
Spring Produce Worth Chasing This May
Asparagus Season at Its Peak
Colorado asparagus typically peaks in May, and if you’ve never hunted down local spears at our farmers markets, you’re missing out on something special. The difference between shipped-in asparagus and Colorado-grown is immediately noticeable—the local stuff has a sweetness and tenderness that just doesn’t survive cross-country transport.
Look for thick spears with firm, compact tips at the Boulder Farmers Market (13th Street between Canyon Boulevard and Pearl Street, Saturdays 8am-2pm), the Old South Pearl Street Market in Platt Park (South Pearl Street at Iowa Avenue, Sundays 9am-1pm), and the Cherry Creek Fresh Market which runs Wednesdays from 9am-1pm and Saturdays from 8am-2pm. Martinez Farms, a longtime vendor at multiple Denver markets, consistently has some of the best early-season asparagus I’ve found—grab it early in the day because it sells out fast.
Advertisement
One honest caution: avoid asparagus that’s starting to wilt or has opened tips. The window from harvest to market matters enormously for this vegetable, and you want tight, bright green tips with no yellowing. If it’s been sitting in the sun at a stand, keep walking.
Early Berries and Spring Greens
Early strawberries from Western Slope producers sometimes appear at the very end of May—and when they do, grab them immediately because supply is genuinely limited. The growing season at altitude means our local berry window opens later than most of the country, so these early arrivals are treasures worth prioritizing.
Spring greens including spinach, arugula, and lettuce from high-altitude Colorado farms are at their most tender right now. The cold nights and sunny days we get in May produce greens with a sweetness that hot-weather growing just can’t match. Look for these at the Union Station Farmers Market and ask vendors about their farms—most are happy to tell you exactly which Western Slope or mountain location their produce came from.
Ramps appear sporadically at specialty stands throughout May. These wild leeks have a genuinely short window—typically only 4-6 weeks—and they’re worth seeking out for their intensely garlicky, oniony flavor. When you spot them, buy a bunch and use them within a day or two. They don’t hold well. I like to sauté them simply with butter and serve over eggs or fold into pasta.
Denver Farmers Markets Now Open
Union Station Farmers Market Saturdays
The Union Station Farmers Market reopened in April and runs Saturdays from 9am-2pm along Wynkoop Street in LoDo. This market has become one of my favorites for pantry staples alongside produce—there’s always a strong showing of artisan bread, local honey, and Colorado-made pantry goods. Paneze bakery brings their naturally fermented sourdough, and I’ve found their miche (the large round loaf) holds up beautifully for spring sandwiches all week. Rocky Mountain Honey, based right in Golden, offers wildflower and clover varieties with distinct floral notes that work wonderfully in baking and tea.
Early season produce from Martinez Farms includes spring onions, radishes, and the first tender greens of the season. Arrive by 10am if you want the best selection, and be prepared to park in the garage beneath Union Station (entrance on Wewatta Street) to avoid the chaos of street parking.
Cherry Creek Fresh Market
The Cherry Creek Fresh Market runs both Wednesday mornings (9am-1pm) and Saturdays, making it the most accessible option for South Denver shoppers. The Wednesday market tends to be smaller but less crowded—better for quick runs if you need specific items. Saturdays draw the crowd, especially now that spring produce is arriving. Related: Ultimate Colorado Gin Guide: Rocky Mountain Craft Distilleries
Colorado Creamery, which operates out of Boulder, consistently brings their award-winning fresh chèvre and aged gouda to this market. Their chevre is tangy and creamy, perfect for spreading on crusty bread or tossing into salads. The aged gouda develops nicely and pairs beautifully with spring produce. Their booth is usually near the cheese section of the market, and they’re happy to let you taste before buying.
Boulder Farmers Market
Boulder Farmers Market on Saturdays (8am-2pm on 13th Street) is the granddaddy of Colorado farmers markets and genuinely worth the drive from Denver. The selection is unmatched, with heirloom variety tomatoes sometimes appearing as early as late May from greenhouse operations. More reliably, you’ll find early spring crops, greenhouse-grown greens, and strong representation from Western Slope producers.
One practical note: parking in Boulder on Saturday morning is rough. The University of Colorado lot on Regent Drive often has spaces by 10am if you’re willing to walk a few blocks, or try the RTD park-n-ride at Baseline Road and Broadway. The Pearl Street Mall areas fill up fast.
Most markets across Denver and Boulder now accept SNAP benefits and Double Up Food Bucks, which matches SNAP dollars spent on produce. This is a genuine win for our community, and I love seeing families taking advantage of these programs to stock up on healthy local Colorado food.
Local Artisan Pantry Staples to Stock Up On
Colorado Honey and Preserves
Rocky Mountain Honey based in Golden has been producing small-batch honey for over a decade, and their wildflower and clover varieties offer distinct floral notes you simply won’t find in commercial varieties. Their honey tends to crystallize more slowly than most store-bought options, which speaks to quality and minimal processing. Stock up now—local honey makes a better pantry staple and works beautifully in baking, tea, and as a glaze for spring vegetables.
Western Slope stone fruit preserves from The Peach Tree in Palisade are technically from last summer’s harvest, but they keep exceptionally well and offer a taste of Colorado’s exceptional fruit season. Their apricot and peach preserves make excellent spring toppings for yogurt, toast, or spooned over vanilla ice cream. Palisade sits in a microclimate that produces stone fruit with intense flavor, and The Peach Tree captures that well.
Local Cheeses and Dairy
Colorado Creamery in Boulder produces fresh chèvre and aged gouda that pair beautifully with spring produce. Their fresh chevre is my go-to for spring appetizers—mix it with lemon zest, olive oil, and fresh herbs from the market for an easy spread. The aged gouda has a nice crystalline texture and works well on a cheese board alongside local charcuterie.
For something different, look for hay goat cheese, which some Colorado producers make using hay-fed rather than pasture-fed goats. The flavor is noticeably different—sweeter and more complex than standard goat cheese.
Artisan Breads
Denver’s bread game has improved dramatically, and two bakeries consistently deliver. Maman Bakery in Congress Park offers naturally fermented sourdough in several varieties, including a seedy loaf that toasts beautifully and stays fresh longer than commercial bread. Their croissants are legitimately excellent if you’re lucky enough to grab them before they sell out.
Paneze, available at the Union Station Farmers Market and their bakery location, focuses on Italian-style naturally leavened breads. Their miche and rustic loaves work well for spring sandwiches and keep for several days when stored properly. The sourdough starter they use creates a tang that’s not overpowering—balanced enough for sandwiches with fresh spring vegetables.
Spring Dining at Local Restaurants
Seasonal Menu Highlights
May is one of the best months to eat out in Denver because so many restaurants update their menus to feature local ingredients. Euclid Hall in LoDo has long featured seasonal rotations, highlighting Colorado produce in their shareable plates format. The Wolf’s Tailor in Berkeley has built their reputation on nose-to-tail cooking with strong Colorado sourcing relationships. Blackbelly Market in Boulder and their sister restaurant in Denver’s Hilltop neighborhood actively work with Colorado ranchers, and spring menus often feature Colorado lamb alongside spring vegetables.
The Source Market Hall in RiNo has become one of my favorite lunch destinations. The food hall features multiple vendors with rotating seasonal offerings, and you can build a meal from different stalls—grab mole tacos from Comal, then snagging fresh pasta from Il Porcellino, or pick up local charcuterie to go. The covered outdoor space works well for spring dining when the weather cooperates.
Farm-to-Table Spots
Farm-to-table restaurants in the Denver metro area vary widely in their commitment to local sourcing. To The End in Englewood (South Broadway area) works to build relationships with Colorado farms, and their menu typically reflects seasonal availability more than a fixed rotation. Table Mountain Inn in Golden has long sourced from Colorado producers and offers a comfortable setting for weekend dining.
For Boulder dining near the Pearl Street Mall, Blackbelly and Corrida both feature Colorado lamb and spring produce on seasonal menus. Corrida’s Spanish-inspired format works well for sharing, and their commitment to whole-animal cooking means you’ll often find cuts that don’t appear on typical restaurant menus. Blackbelly’s Boulder location offers a more casual environment than their restaurant in Hilltop but maintains the same sourcing philosophy.
Preserving Spring Flavors for Summer
Quick Pickling Spring Veggies
Asparagus and radishes pickle beautifully in under a week, and this is one of the easiest ways to extend your spring market haul. A basic vinegar brine with garlic, dill, and black peppercorns preserves their crunch and adds a tang that works in salads, on sandwiches, or as a cocktail garnish. I keep quart jars in the fridge and start new batches as I bring home produce from the market.
The ratio I use: 1 cup white vinegar, 1 cup water, 2 tablespoons salt, 1 tablespoon sugar. Bring to a boil, pour over vegetables in jars, and refrigerate for at least 3 days before eating. Garlic and fresh dill go in the bottom of the jar before pouring the brine. Related: The Colorado Salt & Spice Trail: Small-Batch Seasonings You Need to Know About
Herb Preservation Tips
Spring herbs like cilantro, chives, and mint freeze surprisingly well in olive oil using ice cube trays. Roughly chop herbs, pack into ice cube trays, cover with olive oil, and freeze. Pop out cubes and store in freezer bags—these melt directly into pasta, sautéed vegetables, or soups throughout summer. This technique captures the fresh flavor better than drying, which tends to work better for hearty herbs like rosemary and thyme.
Consider making simple compotes now with early berries—strawberry compote keeps in the fridge for a couple weeks and freezes well for months. The spring strawberry season is brief enough that preserving even a small batch extends that fresh flavor into summer months.
Get to Your Local Market This Weekend
Spring produce windows in Colorado are genuinely brief. That asparagus you see at the market today might be gone by next weekend, and early-season strawberries appear for maybe two weeks before the supply normalizes. Building your weekly meals around what’s arriving at our local markets isn’t just delicious—it’s how you experience the real rhythm of Colorado food culture.
Supporting local producers at farmers markets, artisan bakeries, and Colorado-made pantry staples strengthens the food community that makes dining and cooking here so special. Every dollar spent at these markets circulates back to Colorado farms and makers, and that matters for our local economy and food security.
This weekend, carve out an hour to visit a farmers market. Bring a canvas bag, talk to the vendors about what’s in season, and let yourself be a little spontaneous with your purchases. Some of my best meals have come from bringing home something I didn’t plan to buy—fresh herbs, a weird-looking radish variety, or an impulse jar of preserves that turned out to be extraordinary.
Spring in Colorado is short and spectacular. Get out there and taste it.