is currently FULL. There is a chance we will expand membership if water conditions improve. We will not know for sure until mid-April/May. We will post updates here.
Chef Eric Skokan and his wife, Jill, have created an organic 130 acre farm located just outside of the city that now supplies the bounty of the restaurant, a booth at the Boulder Farmers' market, and CSA's. At Black Cat Farm, we grow 250 heirloom and heritage cultivars that range from some of the old regional classics to the exotics. Because we harvest at the farm every day, we select varieties for flavor, not for storage and transportation which is all too common these days. We also raise Tunis and Karakul sheep, Mulefoot pigs, Freedom Ranger chickens, heritage turkeys and ducks.
The huge variety of produce grown allows Chef Skokan a limitless palate of flavors, colors, and textures from which to build his award-winning cuisine. The Black Cat's menu changes daily and always has a sense of discovery and delight.
Enjoy all the farm has to offer this season at the Boulder Farmer's Market every Saturday morning. Jill and Chef Skokan tend the stand with tastes of the week's produce, recipes, lots of cooking tips and stories about the farm.
Check out our slideshows of events at the farm.
Sheep Shearing | Harvesting
