The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on September 27, 2014:
- Arugula
- Baby lettuce mix
- Baby tatsoi
- Beets, multiple varieties
- Cabbage (Danish ball head, Savoy)
- Cardoons
- Carrots
- Eggplant
- Kale
- Lettuce (Canasta, Jericho, Tom Thumb)
- Mizuna
- Mustard greens
- Parsley
- Peppers (Anaheim, jalapeno. Italian pimento-style bell)
- Perpetual spinach
- Radishes
- Spicy Asian greens mix
- Spinach
- Storing onions, several varieties
- Summer squash
- Tomatoes
Non-produce items available will consist of chicken eggs.
If you like eggplant
In anticipation of the freeze two weeks ago, the Black Cat Farm folks picked all of the ripe eggplant, left the young immature fruit, and covered the plants to protect them. No hard freeze means that we will have ripe eggplant for you this Saturday at the market.
Chefs Collaborative Sustainable Food Summit
Chef’s Collaborative, a national organization of chefs committed to sustainable food practices, will hold their annual conference in Boulder from Sunday, Oct. 28th through Tuesday, October 30th. It will include networking events, educational opportunities, and much more.
Eric has been nominated for the Chefs Collaborative Rocky Mountain Sustainer Award. He will also help cook a feast at Pastures of Plenty for the summit.
For more information on the summit: http://www.chefscollaborative.org/sustainable-food-summit/national-summit-2014/schedule
