Right about now, fresh produce prospects are dim in Colorado. Berries are a wistful memory of sunny summer days, tomatoes seem as distant as a childhood fairy tale, and weeks still loom between us foodies and the first asparagus crop.

“March and April are the most irritating months for me,” says Rowan Rozanski of Jay Hill Farm in Boulder. “My greens in the greenhouse tend to bolt with the sudden changes in temperature, and the outside growing is iffy depending on Colorado's oh-so-fickle climate.”

That being said, Jay Hill Farm and other local growers have enough fresh greens and other produce to sustain us until spring comes in earnest. Depending on growing conditions, you can reasonably expect to see chard, kale, arugula, salad mix, mizuna, carrots, Egyptian bunching onions, mustard greens, parsley, rosemary, chives, spinach and radishes. Some farmers’ markets and local growers operate year round, offering stores of onions, potatoes, carrots, cabbages and greens, along with breads, nut butters and jams, salsas, eggs and artisanal cheeses.

See below for a list of Front Range farmers’ markets; many open in April, and others offer local goods year-round. And sustain yourself until spring, with the following fresh recipes (shown after the farmers' markets)..

Where to go
Metro Denver Farmers’ Market, with six locations in the metro area:
www.DenverFarmersMarket.com

Boulder Country Farmers’ Markets, with locations in Boulder and Denver: www.boulderfarmers.org

Fort Collins Farmers’ Market, open year round and serving Loveland and Fort Collins:
www.fortnet.org/market

Colorado Springs Acacia Park Farmers’ Market, Memorial Park Farmers’ Market and other locations, information available at: www.coloradofarmers.org/marketfind.htm

Salida Farmers’ Market and Buena Vista Farmers’ Market, both operated by the Central Colorado Foodshed Alliance: www.ccfa.coop

Farro, Spinach and Herb Salad with Toasted Walnut Vinaigrette Serves 4 to 6
This simple, fresh dish combines greens and grains for a heartier salad; serve it as a side, rather than a starter. When watercress comes into season, add to the salad for extra flavor.

1 1/2 cups semi-pearled farro or wheat berries
2 tablespoons sherry vinegar
2 garlic cloves, pressed in a garlic press
2 tablespoons olive oil, divided
1 to 2 tablespoons walnut oil
3/4 cup coarsely chopped walnuts
4 cups chopped spinach leaves
1/2 cup chopped parsley
1/4 cup minced chives
1/2 cup coarsely crumbled goat feta cheese

1. Bring a large pot of salted water to a boil and cook farro until tender, stirring occasionally, 18 to 20 minutes.

2. While farro is cooling, whisk together vinegar, garlic, olive oil and walnut oil. Heat a small saucepan on medium heat and toast the walnuts until fragrant, 3 to 4 minutes. Finely chop about one-third of the walnuts and add to dressing; reserve remaining walnuts.

3. Combine spinach, parsley and chives in a large bowl. Drain cooked farro thoroughly and add to mixture. Add half of the cheese and enough dressing to lightly coat leaves; toss to mix and season with sea salt and coarsely ground black pepper.

4. To serve, divide salad between individual salad plates, scatter remaining walnuts and cheese over salads, and serve.

Kale, Goji and Pine Nut Salad with Preserved Lemon and Honey Dressing
Serves 4

Massaging raw kale with oil helps it soften into a less aggressive flavor and texture. Goji berries are the “rubies” in this salad; or substitute dried cranberries or apricots. Preserved lemons are available at most natural foods markets; they’re salty, so rinse them first in cold water if you’d like before removing the flesh and mincing the rind.

1/2 cup dried goji berries
1 large or 2 small heads kale
2 tablespoons olive oil
1 small garlic clove, pressed in a garlic press
1 tablespoon lemon juice
1 teaspoon honey
1 to 2 teaspoons finely minced preserved lemon rind
Pinch of cayenne (optional)
1/2 small red onion, very thinly sliced lengthwise
1/3 cup toasted pine nuts or chopped macadamia nuts

1. Combine goji berries and warm water just to cover in a small bowl and let soak for 20 minutes to soften berries. Drain and set aside.

2. While berries are soaking, remove and compost center rib from kale; stack leaves and cut crosswise into very thin strips. Combine kale strips in a bowl and drizzle with 2 to 3 teaspoons of the olive oil. Massage with your hands until kale is coated with oil, and let stand for 5 to 10 minutes.

3. While kale is standing, combine remaining olive oil with garlic, lemon juice, honey and preserved lemon in a small bowl and whisk to blend. Season to taste with white or black pepper and cayenne, if desired. Add red onion, drained goji and dressing to salad, and toss to mix.

4. To serve, divide salad between four individual plates. Sprinkle with pine nuts or macadamia nuts, and serve.

Lisa Turner is a food writer, intuitive eating coach, and cooking and nutrition instructor at Bauman College of Nutrition and Culinary Arts in Boulder. Visit her websites at www.TheHealthyGourmet.net and www.InspiredEating.com.

Check out Lisa's New Inspired Eats iPhone app featuring hundreds of original recipes--from creative appetizers and salads to clean, beautiful desserts--for every dietary choice.