Tomorrow is the first day of the 2016 Boulder Farmers’ Market. Happy spring and happy start of the market season! We missed seeing you and look forward to your stopping by and telling us about your winter and cooking adventures.

It is already an exciting year for us. Starting in June, we will also be at the Union Station Farmers Market in Denver.

On the recognition front, Westword named Black Cat Farm-Table-Bistro as having the best restaurant wine list in the Denver metro area this week. We strive to offer creative and excellent wine pairings for our dishes but tend not to toot our horn about it. So, it is gratifying when others do. And, if you like grower producer champagne, we do have an extensive list of excellent ones, both in half and full bottles.

We are experimenting growing some new heirloom grain crops. More about that in a future post.

The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on April 2, 2016:

  • Arugula
  • Beets
  • Carrots
  • Collards, Asian
  • Kale
  • Mache
  • Mustard greens
  • Parsley
  • Scallions
  • Sorrel
  • Spinach
  • Turnips

Mulefoot pork cuts, sheep pelts, and pig leather will also be available.

 Bramble and Hare spring cocktails

Keeping with the farm-to-table orientation of the Black Cat/Bramble and Hare menus, the Bramble and Hare cocktail list incorporates ingredients from the Black Cat Farm whenever possible. As with the restaurants, the winter limits the farm ingredients available to the bartenders whereas spring exponentially increases farm offerings.

When asked which spring ingredients from the farm that he most anticipated using, Bramble and Hare cocktail maestro, Griffin Farro, replied: artichokes to make amaro (herbal liqueur), asparagus, and lovage.

Griffin mentioned an intriguing cocktail comprised of asparagus muddled with gin and grappa with the addition of falernum. We are looking forward to trying that one.