Farmers’ Market Corner for 8/2/14

The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on August 2, 2014:

  • Arugula
  • Baby fennel
  • Baby lettuce mix
  • Basil, Genovese, lemon, sweet
  • Beets, multiple varieties
  • Broccoli
  • Cabbage, Danish ball head, Savoy, Spanish Black
  • Carrots
  • Collard greens
  • Eggplant
  • Kale, white Russian
  • Leeks
  • Mizuna
  • Pak Choi
  • Parsley
  • Perpetual spinach
  • Scallions
  • Spicy Asian greens mix
  • Spring and storing onions, several varieties
  • String beans
  • Summer squash
  • Swiss chard, two varieties
  • Tomatoes
  • Turnips, Gold Ball and Norfolk

Non-produce items available will consist of chicken eggs.

New arrivals

You know it’s summer when peaches, tomatoes, and corn start showing up at the market.  Peaches and corn have started to flood in but the Black Cat Farm tomatoes will finally arrive this weekend.

We have lots of basil to pair with the tomatoes. Just add mozzarella or feta cheese, good olive oil, a little salt, and some rustic bread. An instant mouthful of goodness.

Another summer staple that we will have in limited quantities for the first time this year are string beans. Again, as with tomatoes, when fresh and in season, string beans need little adornment to shine.

Tip of the day

The Black Cat Farm has had a bumper crop of basil this year. We have been sharing the bounty by pricing it the same way that we do our greens ($3 for a half bag, $6 for a full bag).

We asked Eric about great ways to use a large amount of basil other than in pesto. His first thought was how much he enjoys using basil mixed into salads, just like lettuce or any other green. Then, he mentioned a grilled bread panzanella where you could also use great summer tomatoes. We foresee a grilled bread panzanella recipe in an upcoming post coming soon.

Jim Meehan, who has been a major figure in the revival of the cocktail, has a cocktail recipe in the Tasting Table Web site using lemon basil. Here’s his lemon basil cocktail recipe, which you can use with the lemon basil that we’re selling at this week’s Saturday market:

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