The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on September 20, 2014:

  • Arugula
  • Fennel
  • Baby lettuce mix
  • Baby tatsoi
  • Beets, multiple varieties
  • Cabbage (Danish ball head, Savoy)
  • Carrots
  • Frisee
  • Kale
  • Lettuce (Canasta, Jericho, Tom Thumb)
  • Mizuna
  • Parsley
  • Peppers (Anaheim, jalapeno. Italian pimento-style bell)
  • Perpetual spinach
  • Radishes
  • Spicy Asian greens mix
  • Storing onions, several varieties
  • Summer squash
  • Tomatoes

Non-produce items available will consist of chicken eggs.

Award!

Black Cat Farm-Table-Bistro is one of five Colorado restaurants to win an OpenTable Diners Choice award. The awards recognize the Top 100 Fit for Foodies Restaurants in America. They are based on more tha 5 million restaurant reviews from Opentable diners.

The other Colorado award winner were Acorn (Oak at the 14th’s sister restaurant),  Bistro C.V. and Laundry in Steamboat Springs, and Django’s Restaurant and Wine Bar in Crested Butte. Congratulations to all of the Colorado restaurants on the list.

Last week’s weather

Last week’s weather forecast threatened a hard freeze that would have put an end to the Black Cat farm’s remaining summer vegetables. The farm got a reprieve so we will have tomatoes, string beans, and squash for you at this week’s market.  Still, it won’t be long before we completely shift into fall produce.

Eric and Jill won’t be at the market this week. Instead, they will be in Palisade for their farm dinner with Bookcliff Vineyards this Friday,  Sept. 19. The vines should be replete with bunches of grapes. The location of the dinner is on a mesa looking throughout the valley.  If you are interested in taking a drive down to the Western Slope and attending the dinner,  you can make reservations through the Bookcliff Vineyards Web site:  http://bookcliffvineyards.com

New this week

It seems like forever since we were able to crunch on spring radishes. We get another opportunity, starting this weekend, with our new fall crop of radishes.  Butter some baguette slices, slice up a delectable radish and lay the slices on the bread,  sprinkle with crackly salt, and pretend that you’re a happy French native rather than a happy American. Even better, add sliced avocado, and use smoked salt. You won’t be sorry.

Eric’s new cookbook

Be the first on your block to start cooking from Eric’s new cookbook, “Farm Fork Food:  A Year of Spectacular Recipes Inspired by Black Cat Farm” by pre-ordering it from Amazon.com: http://www.amazon.com/Farm-Fork-Food-Spectacular-Inspired/dp/1909487120/ref=sr_1_1?ie=UTF8&qid=1407344064&sr=8-1&keywords=farm+fork+food). If you do so, the cookbook will come to you on publication date.