The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on July 18, 2015:

  • Arugula
  • Baby beets
  • Baby fennel
  • Basil, globe, lemon
  • Fava beans
  • Kale, red and curly leaf
  • Leeks
  • Lettuce mix (Jericho, Tom Thumb, mizuna)
  • Mizuna
  • Mustard green mix
  • Rapini
  • Spring onions
  • Swiss chard

Mulefoot pork cuts, dried heirloom Windsor lima beans, dried black garbanzo beans, sheep pelts, and pig leather will also be available.

Fava beans!

We offered fava beans for the first time last week.  One of Eric’s favorite preparation of young and tender fava beans is to brush oil on them and grill them after salting the beans. After the favas are slightly charred on  both sides, take them off of the grill or out of the roasting pan. Then, squeeze a lemon or lime over them before serving. Many thanks to Antonio Laudisio for turning Eric onto this technique.

The cabbage called Maruba Santoh

This spring, the Black Cat farm greenhouse malfunctioned. Thousands of our seedlings died, including all of our cabbage seedlings. Eric is a huge fan of the Napa and Filderkraut cabbage varieties. It was too late to replace them, so he planted a fast-growing loose leaf cousin of Napa cabbage called Maruba Santoh. To to be confused with Star Trek’s Kobayashi Maru, Maruba Santoh is similar to Napa cabbage but not as sweet or firm  when made into kimchi. He loves that this cabbage has made it and is available.

Maruba Santoh was at the market for the first time last weekend. We are not offering it tomorrow but will have it in the future. Eric recommends Maruba Santoh for sauteeing. He suggests sauteeing it with fish or shrimp and fresh ginger and scallions.

Edible and delicious purslane

Many of us know purslane as a weed that plagues our yards. However, purslane is much more than that.  It is nutritious, high in omega-3 fatty acids and vitamins. For culinary purposes, its leaves are succulent and have a lemony tang.  Local forager, Wendy Petty of the Hunger and Thirst blog, loves it in her Purslane Potato Salad, which she calls her go-to dish for summer social occasions.

We offered purslane last weekend at the market. I will not have it tomorrow but anticipate having it in the future.