Farmers’ Market Corner for 10/25/14

The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on October 25, 2014:

  • Arugula
  • Baby lettuce mix
  • Baby tatsoi
  • Beets, baby and multiple varieties
  • Cardoons
  • Carrots
  • Celeriac
  • Chinese broccoli (Gai lan)
  • Cilantro
  • Edible chrysanthemum greens
  • Eggplant
  • Hinona Kabu, a Japanese turnip
  • Kale
  • Lettuce
  • Minutina (also called buckshorn and erba stella)
  • Mustard greens
  • Parsley
  • Parsnips
  • Peppers (Anahein, green bell, jalapeno)
  • Perpetual spinach
  • Radishes, Hailstone, Japanese winter
  • Sorrel
  • Spicy Asian greens mix
  • Spinach
  • Storing onions, several varieties
  • Tomatoes
  • Turnips, Hakurei

Non-produce items available will consist of chicken eggs.

New to the market

Edible chrysanthemum greens, also called Chrysanthemum coronaria, Tong Hao (in Chinese) or shungiku (in Japanese), are a new addition to the Black Cat Farm’s offerings this year. This variety is native to the Mediterranean but is mostly eaten in Asia.

It is rich in potassium, minerals, and anti-oxidents. In China, Japan, and Korea,  it is used in soups, stews, casseroles, and hot pots and can be stir-fried or steamed to use as greens.

Eric’s thoughts are to use them in poached chicken and truffles and on top of Japanese turnips and in mushroom soup.

Cookbook now available in general release

Now that it has been released to the general public, you can find Eric’s new cook book,  Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm, for sale in retail outlets like and the Peppercorn.

To celebrate publication, a series of book signings around the Front Range and a cookbook launch/tasting dinner at Black Cat Farm-Table-Bistro will take place. Tomorrow, Eric will sign the cookbook and conduct a demo at the Boulder Farmers’ Market until 2pm and conduct a signing at Savory Spice Shop Boulder from 2:30-4:30pm.

The cookbook launch/tasting dinner will take place on November 4th from 6:30pm to 9pm and will cost $68.

For more information on Eric and his cookbook-related activities:

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