Farmers’ Market Corner for 11/21/15

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Tomorrow is the last regular Boulder Farmers’ Market of the year. Many thanks to you for patronizing our booth and inspiring us with your enthusiasm for food, cooking, and gardening and farming.

While we will be present at the Winter Market on Saturday-Sunday, Dec. 5-6 from 9am-3pm at the Longmont fairgrounds, there is nothing like seeing you on Saturday morning and afternoon in Boulder. We wish you a fantastic winter and look forward to seeing you in the spring.

The Black Cat Farm booth at the Boulder Farmers’ Market will include the following produce on November 21, 2015:

  • Arugula
  • Cardoons
  • Carrots
  • Collards
  • Kale, curly and Red Russian
  • Komatsuna (Japanese mustard greens)
  • Leeks
  • Lettuce mix
  • Lettuce, Bibb
  • Minutina
  • Mizuna (ruby streaks, standard)
  • Mustard greens
  • Parsnips
  • Radishes (black, Japanese winter, watermelon)
  • Swiss chard
  • Tatsoi
  • Turnips (Hinona Kabu, magenta)

Mulefoot pork cuts, sheep pelts, and pig leather will also be available.

 Adios, amigos

For the first time, the Black Cat farm sponsored four Mexican farm workers for seasonal work visas, who arrived in April. They  came  as strangers and are leaving this month as friends and colleagues.

Since none of them had experience with small and organic farms and were even unfamiliar with some of vegetables that the Black Cat Farm grows, Eric has had an intense year of training the crew. For months, he worked side-by-side them 16-18 hours per day during the height of the planting season.

Now, they know how to take care of the pigs, sheep, and other animals, administer the entire watering process, and  have some grasp of weeding and harvesting. While they still have a lot to learn before Eric can leave them to work by themselves the whole day, it’s a good start.  His hope for next year is to be able to spend half of the days away from the farm except during critical times.

In the meantime, they have been working furiously to winterize the farm and prepare for the spring. Two of the crew left yesterday, the last two will depart next week. The plan is to have the crew back next March if everything goes well.

Eric said earlier in the week was the plan for the farewell sendoff was to go out for dinner together and go bowling.  Evidently, the Skokan family and farm workers find bowling, which was new to the guys until after they arrived,  hilarious in  its absurdity.

Eustorgio, Luciano, Jorge, and Juan–many thanks for your help. We look forward to seeing you next year!