— PLACES TO CHECK OUT IN PALISADE —

CHECK OUT OUR PALISADE PARTNERS

PALISADE BLUEGRASS BASH

The Palisade Bluegrass Bash!

357 BAR & GRILL

Where the locals meet for Beers, Burgers, and Ball Games

DESERT BLOOM HYDROPONICS

The Grand Valley’s largest retailer of hydroponics & indoor garden supplies, proudly serving the Western Slope.

Paddleboard Adventure Company

PADDLEBOARD ADVENTURE COMPANY

Paddleboard Adventure Company wants to get you on a paddleboard or E-bike for your summer adventures. From single paddleboards to a MonsterSup that fits up to 8 people, we’ve got the perfect paddleboard adventure for you and your family. Our top-notch guides even come complete with all the greatest river jokes! Come check us out at 3816 N. River Rd. in Palisade and don’t forget to bring a towel!

PEACH STREET DISTILLERS

From fruit to glass every spirit we make is hand-crafted right here in Palisade. And not the easy way either. The way nobody would do it if they didn’t have to. We start with local fruits and grains raised by some of the most devoted growers on the planet, often upcycling local fruits that some foolishly deem “too ripe” for market.

PALISADE WINE VALLEY INN

We are a relaxed, Fun Adults Only , Boutique style Luxury Inn, set right in the heart of Palisade Fruit and Wine Country beauty. Each of the rooms in our 113 year old landmark property is created with fun & comfort in mind. Sink into a lush, pillow top mattress with high thread count linens, and let your cares melt away.

FRUIT & WINE REAL ESTATE

Fruit & Wine has extensive historical knowledge of real estate on the East end of the valley. It has been fascinating to watch the changes over the last 15 years. Our realtors strive to create a small-town experience to our clients with a personal boutique real estate office touch.

DIORIO'S OF PALISADE

Real Food, an Addiction You Can Live With

BLACK BEAR ORCHARDS

Black Bear Orchards takes pride in growing the best peaches, cherries, and wine grapes around.

In total, we operate approximately 140 acres of farm land in Palisade, Colorado.


Black Bear Orchards is a family-run business that was established in 2003 in beautiful Palisade by husband and wife team, Brian and Rebekah Cox. It is an offshoot of Rocky Mountain Peach Company, a business started by Brian’s father, John Cox, which has been operating for over 40 years.

PALISADE BREWING COMPANY

Palisade Brewing Company began brewing in 2010. Nestled in the middle of western Colorado’s wine country, we brew innovative American style beer with respect to the traditional roots of craft brewing. While we always strive to be original and innovative with our beer, we would never turn our backs on the European fundamentals that define craft brewing. We are constantly pushing to keep up with the evolving palette of the craft beer community in Colorado, and keep our rather colorful locals happy all at the same time.

PÊCHE.

Pêche. Restaurant’s culinary focus is to allow creativity to flourish. We will not hold ourselves back by restraints of cuisine, instead we will embrace the adventure and education.

PALISADE BASE CAMP

The 14-acre campground and RV resort is conveniently located near I-70 and Highway 6, directly off of the Fruit and Wine Byway of North River Road. Only one mile from historic downtown Palisade and located near the world-renowned mountain bike trails, wineries, orchards, and festivals of western Colorado.

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Mini THC-Infused Pumpkin Pies


Ingredients:




  • pre-made pie crust
  • 1/4 cup cannabutter
  • 3/4 cup evaporated milk (or whole milk, or half and half, or non-dairy milk)
  • 1/4 cup granulated sugar
  • 2 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Directions:

  • Pre-heat oven to 350 degrees
  • Prepare your muffin tin – use nonstick spray or butter to coat the inside of the muffin tin
  • Divide the pre-made pie crust into 12 pieces and press them into the muffin tins
Make the pumpkin pie filling:
  • Melt 1/4 cup of cannabutter in a saucepan over medium/low heat
  • Add the strained alcohol solution to the sugar.
  • In a large bowl, whisk together the melted cannabutter, sugar, brown sugar, and the egg.
  • Melt 1/4 cup of cannabutter in a saucepan over medium/low heat
  • Next, add in the pumpkin purée, evaporated milk, cinnamon, ginger, nutmeg, and salt.
  • Divide the filling between the twelve pie shells (about 3 Tbsp each).

Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top. Top with whipped cream and enjoy!

Infuse the Butter:

  • Melt the butter in a small saucepan over medium-low heat.
  • Add the decarboxylated cannabis.
  • Bring the butter temperature up to 190°F. Cook for 30 minutes, frequently checking the temperature with your digital temperature gun to ensure it doesn’t exceed 200°F.
  • Important: Excessive overheating degrades THC and can convert it to CBN or result in vaporization. Insufficient heating means most cannabinoids remain inactivated. Reheating the decarbed cannabis in the butter helps ensure a better conversion. Maintain a simmer, not a boil; adjust heat as needed.

Strain the infusion:

  • Remove the saucepan from heat and let it sit for 10 minutes.
  • Place a strainer over a large bowl. Line the strainer with a paint strainer bag or cheesecloth, folding the sides over the outside.
  • Spoon the infused butter into the lined strainer.
  • Using a large spoon or potato masher, press as much liquid as you can through the cloth.
  • Wearing rubber gloves, squeeze the bag to extract as much of the precious liquid as possible.

Measure the amount of infused butter you have. There’s typically about a 25% volume loss (this is not a THC loss). Make up the difference with regular melted butter. Infused Butter can be stored in an airtight container in the refrigerator for up to 8 weeks. It also freezes well; freeze extra batches in an airtight container for up to 6 months.

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