Farmer’s Market Corner

This post applies to the Black Cat Farm booth for both July 13, 2013 and July 20, 2013.

The Black Cat farm booth at the Boulder Farmers Market offered a bounty of the following Summer produce on July 13, 2013:

  • Baby collard greens
  • Baby lettuce and arugula mix
  • Basil mix (Globe, Genovese, Red Rubin)
  • Beets
  • Carrots (Chantenay, Jaune du Doubs, Little Finger, Shin Kuroda)
  • Fava beans (last of the season)
  • Fresh dill seed heads
  • Fresh garbanzo beans (first of the season)
  • Jericho lettuce
  • Mizuna
  • Red Swiss chard
  • Spring onions
  • Sugar snap peas (last of the season until Fall)
  • Turnips
  • Young garlic and leeks

Non-produce items available consisted of chicken and turkey eggs and assorted Mulefoot pig cuts.

Everything listed above will be available for the July 20, 2013 market except for the fava beans and sugar snap peas. New items for this market will include broccoli, cabbages, possibly cauliflower, and summer squash.

This week’s brand-new vegetable superstar are fresh garbanzo beans. Fresh garbanzo beans will be available all season. Catch the excitement.

Vegetable tips

  • The yellow Jaune du Doubs and red Atomic carrots are best used for roasting and pickling instead of eating raw. If you make refrigerator pickles with these carrots, you can use a lot less amount of vinegar than used in pickled carrot canning recipes. The orange varieties of carrots (Chantenay, Little Finger, Shin Kuroda) are excellent for eating raw.
  • Fava beans make excellent hummus. Eric shucks fava beans, blanches them in salted water for a few minutes until the beans are cooked, and blends or runs them through a food processor (without peeling the beans) with toasted sesame seed oil, lime juice, and salt. Play around with the proportions to suit your own tastes though we recommend that you go light on the toasted sesame seed oil. Eric and his family like fava bean hummus so much that he and his diminutive Skokan family helpers generally make a quart at a time.
  • One way of cooking turnips is to blanch them in salted water and cook them on a grill until they are tender and the skin slips off. If the turnips are large, halve them before blanching.