The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on August 23, 2014:
- Baby fennel
- Baby lettuce mix
- Basil, Genovese, sweet
- Beets, multiple varieties
- Borlotti beans, fresh
- Cabbage, Danish ball head, Savoy, Spanish Black, Filderkraut Hillmer
- Collard greens
- Corn, Japanese variety
- Cucumbers, pickling
- Garbanzo beans, fresh
- Kale, white Russian
- Peppers, bell, Hungarian wax, jalapeno
- Perpetual spinach
- Spicy Asian greens mix
- Storing onions, several varieties
- String beans, Green Crop, Royal Burgundy, Golden Rocky
- Summer squash
- Swiss chard, two varieties
- Turnips, Gold Ball and Norfolk
Non-produce items available will consist of chicken eggs.
We have been offering both full-size and baby carrots. The full-size carrots are good but the baby carrots are little bites of heaven–so sweet and full of flavor. We can’t stop snacking on them. Try them and we think that you will find them irresistible, too.
That conehead cabbage
The skinny on that conical-shaped cabbage that we have been selling at the market is that it is a German heirloom breed with the very Germanic name of Filderkraut Hillmer. It comes from the city of Stuttgart, also known as the home of Mercedes Benz. They traditionally served it in a dish with spaetzel, so it is very likely that Black Cat Farm-Table-Bistro or Bramble and Hare will serve it with spaezel as well. It is also traditionally used for sauerkraut.
According to Eric, this week’s pig roast at Lyons Farmette was a splendid sold-out success. They roasted a Mulefoot hog from the farm for 16 hours over plum wood. When cooked, it was gorgeous, smelled great, and tasted wonderful.
Accompanying the pork were large platters of vegetables from the farm.
Feast in the vineyard
If you can travel, you might want to catch the next Black Cat farm dinner at Bookcliff Vineyard in Palisade on Friday, Sept. 19th before the Palisade Winefest. The five-course dinner will be held on a mesa, overlooking the vineyards and the rest of the valley.
For more information and a link to the reservations page: http://bookcliffvineyards.com/events
Eric has been preoccupied lately with ordering seeds for the Fall and Winter harvests. To provide root vegetables (parsnips, carrots, burdock, turnips, radishes) and greens (spinach, mache, chervil, sorrel, etc.) for the coming months, the seeds have to be planted now. The space available for these crops is more limited than usual, so a challenge will be to make everything fit into the space. Eric has selected Fall radishes varieties that should be visually stunning with the Green Meat variety being white with a white exterior and chartreuse interior. There is also a variety with hot pink flesh.
The forecast is for these crops to start becoming available in mid-October with the final harvest being spinach and mache in mid-January. Then, the land will be dormant until mid-March when the cycle starts all over again.