Time For Basil and Shishitos

We  finally are harvesting some fruiting vegetables: summer squash, Anaheim peppers and … shishito peppers! We are so very pleased to raise the little flavor bombs known as shishitos this year. They have many preparations, but the easiest is probably tossed in a hot skillet slicked with olive oil, showered with salt, moved around in the pan a bit until things start blistering, and then serving.

And here comes another clear sign of summer — this week we began harvesting Genovese basil. Let’s make it a pesto and pepper kind of weekend, yes? We look forward to seeing you in the restaurants (where you of course will find all of our from-the-farm vegetables, grains, legumes and meats) and at the Market on Saturday.

And  now, the Market list:

  • Tat soi
  • Purple tat soi
  • Mizuna
  • Ruby Streak mizuna
  • Jericho lettuce
  • Purple Frill lettuce
  • Osaka Purple
  • Kale
  • Genovese basil
  • Asian collard greens
  • Beets
  • Onions
  • Hakurei turnips
  • Hinona kabu turnips
  • Daikon radish
  • Cilantro flowers
  • Fava beans
  • English shelling peas
  • Broccoli
  • Shishito peppers
  • Anaheim peppers
  • Summer squash
  • Farro
  • Whole wheat flour
  • Polenta flour
  • Vegan curry
  • Head cheese
  • Pork rilletes
  • Pork and beef stock chili

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