Grocery shopping is not just a chore – it’s a special occasion during the summer and fall when the Ridgway Farmers Market opens up. Every Friday from May through October, residents and visitors alike can enjoy a fun morning, afternoon or whole day at the outdoor event.

How many beer options would you expect to find in a town with one stoplight and less than 1,000 residents? In the little town of Ridgway, we are big on adventure and just as big on beer selection!

Whether you call yourself a beer snob or prefer the term beer lover, the length of the beer list found at Ridgway restaurants is sure to please. From good old American standards to Asian and South American brands, local beer variety also includes some unique European offerings as well as local and regional brews.

Gardeners and anyone with an interest in growing their own food should make a stop at the Ridgway Seed Library, a resource available to all who would like to contribute to the seed diversity within our growing region. The local seed library is a free seed project, with a mission to support all who wish to plant seeds, grow food, and try their best at saving seed that has been grown within our bio region. The library curators educate, support and encourage the development of seed diversity for all, wishing to cultivate a culture of learning and sharing.

Community Supported Agriculture or CSA refers to a farming program in which an individual purchases a “share” of the farm’s products for a growing season and then receives a weekly distribution of the products that are in season. This is a fabulous way to get the freshest variety of local organic produce at a reasonable cost while helping local farms to stay in business. Most CSAs offer several sizes of shares to suit the size of your family and your budget.

Cottage Cuisine

Louise Meier used to lug her fruit, honey and jarring supplies from her house in Nucla to a commercial kitchen several miles down the highway in Norwood to produce her popular jams, jellies and honey. She had to pre-schedule her hours at the kitchen, which often meant working at inconvenient times and always meant limiting how long she could spend in production. Following retail food operator regulations was a bit overwhelming for an individual producer like Meier.