Yes, there are bountiful farmers' markets up and down the Roaring Fork Valley, including in Aspen, where I live. But Minturn is a sweet, historic little mountain town (about a dozen miles from Beaver Creek), with mining, railroad and farming roots and a year-round population of 1,037, give or take a few. In addition to freshly plucked produce from local farms, I'd heard talk of pickle canning demos, colorful, hand-woven grass market baskets and fab fish tacos from Mango's Mountain Grill in nearby Red Cliff. Bingo.

Little did I know, though, that the invitation to visit the Minturn Farmers' Market would come with a challenge. Our group of 10 journalists would be split into two teams, handed five dollars apiece and be sent on a mission: collect ingredients for dishes that we would prep in the Lodge's restaurant kitchen and serve for lunch. Our team made a bee-line for summer squash and zucchini, heirloom tomatoes, peaches, greens and roasted green peppers from Austin Family Farm (Paonia) and Miller Farms (Platteville). We added a loaf of artisan bread from a Denver bakery and blackberry honey from Winter Park Honey.

A couple of hours later, and with the help and good humor of chef Spa Spalla* and sous chef Chad Barbier*, we served up pretty impressive platters of bruschetta and tomato-basil salad -- paired with the just plain prettiest prosecco and peach bellinis you've ever seen (recipes below). Tasty, too, I might add.

Market Fresh Bruschetta

Serves 6

Brush the sliced bread with olive oil and grill until golden brown.

Slice squash/zucchini lengthwise into thick strips. Brush with olive oil, season with S&P and grill until it begins to soften. Roughly chop. Place in a medium bowl with roasted peppers and cherry tomatoes. In a small bowl, whisk together the olive oil, balsamic, honey and S&P. Pour over vegetables (you may not need all of it) and stir to combine.

To assemble, spread a dollop of pesto on each slice of grilled bread and top with a slice of mozzarella. Spoon generous helpings of vegetables onto each. Serve on a platter, garnished with a sprinking of torn basil.

Colorado Peach Bellini by Jim Lay of Rocks Modern Grill

(ours was good, but his is better)
Serves 1

5 ounces La Marca, or other good Prosecco
2 ounces homemade peach nectar

Pour nectar into flute and top with Prosecco.
Garnish with thinly sliced peaches.

Peach Nectar
Blanch 8 whole peaches. When cool, peel, pit and thinly slice. Mix with Jorge Ordonez Moscatel or Pacific Rim Riesling ice wine. Cook over low heat for 30-40 minutes. Puree in blender and refrigerate until ready to use.