The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on April 25, 2015:
- Baby fennel
- Baby tatsoi
- Celery leaves
- Salad mix
- Swiss chard
Sorrel and asparagus
Sorrel is a classic spring crop that thrives in cooler weather but wilts in heat. A classic sorrel dish is cold sorrel soup. At the Black Cat restaurants, we are making a long-time signature dish of Eric’s called strawberry sorrel tart masquerading as pizza, which is buttery sweet pastry dough topped by strawberries and sorrel in the place of rhubarb.
We are also using chiffonaded sorrel to dress salads in concert in lieu of an acid like lemon juice, which would conventionally be paired with salad oil.
Regretfully, today was our last harvest of asparagus and we won’t be bringing any to the market. The asparagus is still getting established and not yet robust. The asparagus that we harvested was thinner than pencils and only available for a short time in small quantities.
Just as the weather has seemed to have warmed, the Black Cat Farm’s lambing season will start next week. Last year, most of the lambs made their debut in the world to frigid weather and snow. A barn that Boulder City Open Space provided was a god send as we concerned ourselves with the survival of the tender new lives.
Next weekend’s spring barrel tasting dinner at Bookcliff Vineyards
The Bookcliff Vineyards’ annual spring barrel tasting dinner with Eric and Jill is an opportunity to taste a full spectrum of Bookcliff Vineyards wine, not just last fall’s new wine, along with a five course pairing dinner that Eric will prepare.
This year’s dinner will be held on Friday and Saturday, May 1st-2nd at 6:30pm.
Location: Bookcliff Vineyards, 1501 Lee Hill Road, #17, Boulder CO 80304
RSVP: Seating is limited. Reserve your space by purchasing your tickets through the Bookcliff Vineyards Web site at http://bookcliffvineyards.com/events