The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on August 29, 2015:
- Arugula
- Basil, Genovese, globe, opal
- Borlotti beans
- Broccoli, Chinese
- Kale
- Lettuce, Tom Thumb
- Lettuce mix
- Mustard mix
- Onions, white and Spanish
- Purslane
- Sorrel
- Squash, summer (including Tromboncino)
- Squash blossoms
- Swiss chard
- Turnip greens
Mulefoot pork cuts, sheep pelts, and pig leather will also be available.
Fresh borlotti beans
Dried borlotti beans are the traditional beans used in minestrone. Eric says that fresh borlotti beans are amazing as a salad.
To cook the beans, shell them and add them to a pot with boiling lightly salted water. Reduce the heat to medium. When the beans are tender, strain them in a colander and retard further cooking by running cold water until they are cooler.
One salad that he recommends is dressing the cooked borlotti beans with a truffle vinaigrette, combining the beans with arugula and goat cheese, and shaving truffles over the salad.
For a more everyday salad, you can mix the cooked beans with vinaigrette, chopped grilled onion, and arugula.
With both salads, season to taste with salt.
