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Glenwood Springs Chamber Resort Association
and Alpine Bank present the 119th Annual Straw-
berry Days Festival, Jun 17-19, in Sayre Park
aka Strawberry Park, 1702 Grand Ave, Glenwood
The festival features live music
& main stage entertainment, a
FamilyFest area with interactive,
entertaining and creative exper-
iences for the kids; a Fine Arts
and Crafts Fair, a food court, an
old-fashioned carnival, a parade
down main street and of course,
we¡¯ll serve FREE strawberries
and ice cream on Saturday after the parade, just
like we¡¯ve been doing for the past century.
Mark your calendars. Make it an annual tradition
& join us in Glenwood Springs, Colorado the 3rd
weekend in June every year for Strawberry Days!
For more info call 970.945.6589, or see more at:
June 1, 2016 - October 26, 2016, DOLORES
FARMERS MARKET, Flanders Park, Dolores,
Every Wednesday, 4-7p
Jun 16, MANCOS Farmer¡¯s Market, Thursdays,
Boyle Park, Mancos, 4-7p
July 5, CORTEZ Evening Market, 4-7p, City Park,
803 E Montezuma Ave, Cortez
June 18, 2016, GUNNISON Farmer¡¯s Market,
Food & Dining
2016 June/July
Pg 11 - The Sunshine Express
Farm Fresh Goodness
Here is a partial list of Farmer¡¯s Markets
to enjoy in our area this summer:
June 12 - September 25, 2016, FARMER¡¯S
MARKET - PALISADE, Sundays from 10a-2p, in
downtown Palisade, CO, 970.464.5602
June 18 - September 17, 2016, FARMER¡¯S MAR-
KET - FRUITA, Saturday Mornings 8a-12:30p,
Located in the heart of Downtown Fruita on the
Civic Center lawn 325 E Aspen Ave, weather and
crops permitting, 970.858.3894
June 23 - September 15, FARMER¡¯S MARKET
- DOWNTOWN GJ, Main St, Thursday nights,
5:30-8:30p, sponsored by River City Real Es-
tate, 970.245.9697
Jun 19, 2016 - October 2, 2016, VAIL Farmers¡¯
Market & Art Festival, entering its 11th year in
Vail on Meadow Drive. The event started with a
few tents and now has grown to over 135 tents
for 16 Sundays of the summer. We have enter-
tainment for everyone and bring people from all
over to enjoy the Rocky Mountains on a Sunday.
Enjoy strolling down East Meadow Drive in Vail
while tasting treats from Colorado. Parking for
the Market is at the Vail Village Parking or Lion-
shead Parking.
For more details please see: www.vailfarmers-
May 14 - October 29, The DURANGO Farmers
Market, 9a-12p, First National Bank of Du-
rango, 259 W 9th St, Durango, a venue for local
agriculturalists, ranchers and artisans to meet
and share their harvests and talents with the
Durango community. We represent farmers,
ranchers, gardeners, herbalists, artisans and
ready to eat vendors. There are also volunteer
musicians performing for you and information
booths offering community services informa-
tion. We require that agricultural vendors grow
or produce their goods for sale. Their products
must be grown or gathered within the surround-
ing five county region.
June 11, 2016 - September 17, 2016, STEAM-
BOAT FARMERS MARKET, More than 75 vendors,
including locally produced foods and arts and
crafts, Downtown Steamboat, 7th and Yampa
streets, 9a, Weekly, Saturdays
June 11 - October 8, ASPEN Farmer¡¯s Market,
8:30a-3p, Saturdays, U-shape from corner of
Galena & Hopkins to Hunter to Hyman & Ga-
lena, offers Colorado grown produce, crafts, live
music & a food court for lunch or a snack while
you peruse.
medium-high heat until tortilla bottom is toasted
and browned, about 3-4 minutes. Flip and cook
until the other side is toasted and the cheese is
melted, another 3-4 minutes. Repeat with the re-
maining quesadillas, cut into wedges and serve.
Nutritional analysis per serving: Calories 379;
Protein 30g; Carbohydrate 35g; Fat 12g (29%
calories from fat); Saturated Fat 7g (17% calories
from saturated fat); Cholesterol 165mg; Sodium
1556mg; Fiber 1.5g.
Grape Picnic Salad, Makes 4 servings
1 cup California seedless grapes
1 can (15 oz.) small white beans, drained and
1/2 cup diced celery
1/4 cup minced green onions
2 tablespoons chopped parsley
4 lettuce leaves
Lemon Mustard Dressing:
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Directions: Combine grapes, beans, celery,
onions and parsley in medium bowl. Whisk the
dressing ingredients together in a small bowl;
pour over salad and gently mix together. Serve
on lettuce leaves.
Nutritional analysis per serving: Calories 185;
Protein 6g; Carbohydrate 26g; Fat 8g (35%
calories from fat); Saturated Fat 1g (5% calories
from saturated fat); Cholesterol 0mg; Sodium
298mg; Fiber 6g.
Don¡¯t Forget The Grapes
5 ways to live easy this summer
(BPT) It¡¯s Summertime, and the livin¡¯ is easy,
as the song goes. From long, lazy days at the
beach or pool, to relaxed backyard barbecues
with family and friends, lighthearted living is the
essence of summer.
Keep that summer spirit alive, from Memorial
Day to Labor Day, with these ideas:
* Plan a weekday wind-down hour with family
and friends. Meet in a local park and bring along
a simple spread of fresh grapes from California,
your favorite cheese and a loaf of good French
bread. Grab a Frisbee to toss around or a kite to
fly, and have a little pre-dinner summer fun.
* Head outside to enjoy your morning cup of
coffee and breakfast before heading off to work.
The perfect start to your summer day? Mix
Greek yogurt together with fresh grapes and a
sprinkle of granola.
* If your community offers outdoor summer
concerts, pack up a picnic dinner and head on
down. Grape Picnic Salad (recipe below) is the
perfect side dish. It is quick and easy to make,
travels well and you can toss it together the
night before. Add a rotisserie chicken to accom-
pany the salad and you¡¯re set!
* After work, grab a book and head to the ham-
mock or chaise in your yard, or a bench in the
park, and relax for a bit. Enhance the experi-
ence by bringing a bowl of cooling grapes to
nosh on while you chill out with that good book.
* Make summer-inspired meals at home instead
of going out to eat, and enjoy a leisurely dinner
on your patio where a table is always available.
The recipe for Shrimp and Grape Quesadillas
below takes just a few minutes to make, so you
don¡¯t have to spend all your time in the kitchen
on a beautiful summer night. Add a bagged
Southwestern Salad kit to round out the meal,
and you¡¯ve got a delicious Latin-inspired meal in
Shrimp and Grape Quesadillas, Serves 4
1 pound large cooked shrimp, shelled
1 tablespoon lime juice
1-2 tablespoons chopped Fresno chile pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 8-inch flour tortillas
1 1/2 cups grated reduced-fat Monterey Jack
1 cup halved green or red California grapes
Directions: In a large bowl, combine the
shrimp, lime juice, Fresno chile, cumin and salt
and pepper. Lay the tortillas flat on a cutting
board and cover half of each with the cheese,
shrimp mixture and grapes. Fold the tortilla flap
over and transfer two quesadillas to a large,
preferably 12-inch heavy skillet. Cook over
Free Strawberries & Ice Cream