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Farmers Market Corner for 10/1/16

Union Station Farmers Market

Only one more month until the Union Station Farmers Market ends for the season on October 22nd. So, savor and take advantage of the goodness while you can. Stop by,  say hello, and pick up some of our heritage Mulefoot pork, produce, or prepared food.

Black Cat Farm market produce

The Black Cat Farm booths at the Boulder and Denver markets will include the following produce on October 1, 2016:
  • Basil (lemon, Genovese, purple for Boulder market; Genovese for Denver market)
  • Beets
  • Broccoli
  • Cabbage (Napa)
  • Cucumbers (salad, pickling)
  • Eggplant
  • Huitlacoche (corn smut)
  • Lettuce, head (Jericho)
  • Lettuce mixch
  • Mibuna and Ruby Streaks mizuna
  • Mustard greens
  • Peppers
  • Sorrel
  • Spinach (Boulder-only)
  • Squash (Delicata, spaghetti, summer)
  • Swiss chard
  • Tatsoi
  • Tomatillos
  • Tomatoes (cherry, heirloom, slicers)
  • Turnips, magenta

Bacon, chorizo, and pork cuts will also be available.

Prepared food

We will also offer the following Black Cat Bistro frozen prepared  dish made with Black Cat Farm heritage pork:

  • Pork green chile: A Colorado staple made according to Eric’s recipe with smoked pork and green tomatoes.
  • Bolognese sauce: Classic Italian meat-based sauce  originating from the city of Bologna, Italy. Often served with pasta.
  • Head cheese: Terrine made from the head of a pig

Fall update

You know it’s fall when we start harvesting the winter root vegetables and the winter squash has cured. We haven’t started bringing carrots, parsnips, and other winter roots to market yet but you will see them at our booth soon.

The farm is busy during every season except for winter. Recently, we have been madly weeding our fields of winter greens, such as spinach and frisee, so that the greens can grow unimpeded before the cold weather sets in. Better growth during milder weather means deeper roots and better and longer survival during winter–all of which means a better haul for the winter farmers market and the spring markets.

Our pigs have been happier and maybe just a little bit intoxicated since we started feeding them organic grape skins and stems left over from Bookcliff Vineyards wine-making process. Bookcliff has been making our house wines. Now, they are helping to feed our pigs. Now, that’s a productive relationship.