The first Boulder Farmers’ Market of 2014 will take place just a few days on April 5th and we can’t wait. We’ll have tender herbs, greens, and root vegetables at the market.
Here’s the produce that the Black Cat Farm will have available at the market:
- Arugula
- Beets, chioggia, Detroit, and grex beets
- Cilantro
- Escarole
- Mache
- Mustard greens
- Perpetual spinach
- Radicchio
- Rapini
- Spinach
- Turnips, gold and magenta
- Turnip greens
98% of what we offer is field-grown with one or two percent grown in a hoop house. This Saturday’s lineup is a mix of root vegetables that we grew last year and stored in one of our root cellars, greens, such as spinach and radicchio, that we started last Fall and overwintered, and herbs and greens that we started at the tail end of our warm winter.
Normally, Eric tries to plant enough root vegetables to make it through the beginning of May. He thinks that we’ll have beets until then but the turnips might not make it beyond the first two saturdays. Usually, carrots would be part of our root vegetable spring farmers’ market offerings. However, the flood greatly diminished the number of carrots that we harvested, so the restaurants finished off the last of the carrots last winter.
