Peanuts (Ours) at Bramble; Sweet Potatoes Rocking

There they thrive, side-by-side, long rows of subterranean plants that, if they had cognition, might think: “What the heck are we doing here?” And also: “We like this place!” Peanuts and sweet potatoes. We’re not sure any other farmers along the Front Range are...

read more

Piglets Videos On Parade, and the Market List

It's been gorgeous in the fields — idyllic weather — and we have been busy harvesting for the Market and restaurants. The relatively fragile vegetables, like tomatoes, eggplants and pepper, were harvested prior to the big freeze last week. But the root vegetables...

read more

Baby Pumpkin Recipe + The Goods at the Market

It’s pumpkin season, and this pleases everybody. For the kids, the bulbous orange squashes ignite dreams of dressing up, ringing doorbells and filling sacks with candy. Teenagers and 20-somethings party. Adults with li’l ‘uns look forward to joining them on their...

read more

Celery is a Flavor-Packed Star at Black Cat Farm

Celery is pale, celery is watery, celery broadcasts little in the way of aroma, celery is filler for things like stuffing and crab cakes. When the celery is from the supermarket, all of the above usually applies. But when the celery is just harvested from Black Cat...

read more

Corn Four Ways From Black Cat Farm

We grow two varieties of sweet corn for the restaurants and the farmers’ market, a variety called Silver Queen that Eric and Jill grew up with in Maryland and Virginia and Bonus, which gives us ridiculously sweet baby corn, and then it also gives us large ears of...

read more

James Beard Dinner + Market Bounty = Weekend Culinary Harvest

It’s a weekend meant for savoring the harvest, don’t you think? With fields across Boulder County now enjoying such abundance, it’s the eye of the bullseye for meals revolving around local, local, local. Sweet corn from the cob, and fresh tomatoes simply sliced. Pico...

read more

Carrots Extolled and Explained — And A Recipe

Beets enjoy a devoted fan club, but some tell beets to beat it. Many people turn to turnips with smiles, but others quickly turn away. Some of us loudly root for rutabagas, but the root vegetable also attracts unruly mobs fixed on giving rutabagas the boot. It’s not...

read more

Onions Thrive in Colorado — and on Black Cat Farm

Did you know that Colorado is the national epicenter for storage onion production in the United States? That the National Onion Association is in Greeley? Most of us within the Black Cat diaspora had no idea, but of course Eric was on top of it — he’s the one who...

read more

Fresh Potatoes Swoon-Worthy — So Is Recipe

Roasted, fried, boiled, baked. Cold, and in a salad. Piping hot, mashed and infused with butter. Shredded. Diced. Pureed. Served whole. Is there anything a cook can’tdo with a potato? Many view them as little more than reliable year-round culinary stalwarts...

read more

Front Range Fennel is Good Fortune on Black Cat Farm

A year goes by, and you tasted fennel seed in Italian sausage, perhaps some Indian food. The bulb? Fronds? Maybe you had a bowl of bouillabaisse (but probably not), or a tomato sauce for pasta in which the constituent parts included sliced and sautéed fennel bulb....

read more

Summer Squash Blossoms Are Here — With Recipe

The triple-digit heat that struck this week taxes the acres upon acres (more than 40 of them) that we cultivate for vegetables, and we irrigate like mad to keep them healthy and happy. At the same time, the heat also speeds-up the ripening of treasured plants like...

read more

Rain, Rain Come Again

The fires dotting the state, including the Lake Christine Fire that continues to threaten the great town of Basalt in the Roaring Fork Valley, make our hearts ache. This is one parched, sun-blasted summer, and the forecast calls for more of the same. The weather, of...

read more

Concrete Slab Plucks at Heart Strings

We fill bins with brilliant-yellow mustard flowers that perch beside bins showcasing purple-hued heads of lettuce, tangles of serrated mizuna leaves, piles of white-blossomed fava bean tops. We spend atmospheric days amongst pigs and piglets — recently, we watched 11...

read more

Happy Pigs, Artichokes in Cocktails

As you probably know by now, we are kind of pig-crazy here at Black Cat Farm. They take care of us in so many ways — and we take care of them, too.  June, which begins today (yay!), always marks the beginning of a parade of months during which our Mulefoots spend...

read more

Big Week on Black Cat Farm — Sheep Shearing

Another week at the farm, another parade of activity. Even during the heart of summer, when the weeks seem to blend into one another with their similarity — 87 degrees, sunny, if we are lucky several afternoon thunderstorms — they in fact are quite different. New...

read more

Farm-To-Table Burgers, Lamb, Salads Hit Market

We have considered it for years, and finally it is a lively reality at the Farmers’ Market: Just as we craft and serve food in our restaurants, now we are doing the same at the Market. Pork burgers from our heritage Mulefoot pigs. Lamb ragout, from our big flock of...

read more

Youthful Arrivals on Black Cat Farm

Another week of wind, some sun and now rain. Snow on tap for tonight, too. That means another week on the farm in April.  Either way, the plants seem awfully happy in their little nests of soil. With the exception of things that we over-wintered, and have written...

read more

Windy Week, Bountiful Market Harvest

Is wind fun? We think not. We think only two kinds of people like wind: people who are crazy for kites, and sailors. That leaves billions and billions of people on earth who do not like wind. Wind assailed Boulder for much of the week, lifting soil and grit from the...

read more

Buh-Bye Snow, Hello 2018 Boulder Farmers’ Market

As snowflakes hurtle towards the grass, gardens, sidewalks and streets, the weather today does not exactly scream “farmers’ market!” Instead, you are contemplating soup. A lively fire. Tea. Go for them all tonight, and consider adding something red and warming, too. A...

read more

Spring is Transformation Time on the Farm

Stocking our restaurants with year-round farm food demands strategies — we do live in Colorado, after all. If something is capable of undergoing preservation in such a way that flavor is maintained (if not transformed in an excellent way), then we preserve.  So...

read more

The Farm Team Reunites for the Season Ahead

We could do without the wind — the physics that turns air tactile is not our farm friend. And we all could use more moisture, especially in the mountains. The snowier those peaks, the more reliable and abundant our summer and fall irrigation. But we will take the...

read more

Flowering Hon Tsai Tai and Arugula in Winter

You might think after a winter of cleaning pig stalls and taking care of piglets and lambs, of moving fences and corraling sows, of sweeping snow from row cover and cleaning arugula in 20-something weather and slipping across alternately ice-crusted and mud-soggy...

read more

Winter On The Farm Leads to Seed — And Geese

Planting from seed? Not yet. Massive harvests? Soon, but for now the vegetable bounty is minimal. Plowing fields, dealing with irrigation, wrestling with pests? Nope, negative, not one bit. The plant part of our farm equation now rests, for the most part. But not for...

read more

Lambs and Ewes, Sows and Piglets on Black Cat Farm

They have been arriving nearly every day since December, the tiny lambs. Their moms, the ewes, have been heavy with offspring, in many cases twins, for months; the gestation for lambs is 152 days, give or take. Now lambs totter around the fields on those unsteady,...

read more

Stop By Tonight at Bramble for Austin’s Last Night

Today marks two years to the day since Austin Elsborg started roasting beets, wizarding ambrosial barbecue sauce for pork and turning out some of the finest tavern food in Colorado at Bramble & Hare. All from a kitchen the size of a food truck. The anniversary is...

read more

Black Cat is Devil Proof — And Cheery With Krug, Too

The new bottles of California Malbec thrill the Black Cat family not just because the wine is superb. We cherish and champion the Sonoma County elixir, too, because winemaker Jesse Katz grew up in Boulder, and originals of his father Andy Katz’s spectacular...

read more

Head To The Final Market of 2017

It arrives on a Friday every year, and the profound sense of bittersweet returns the next day, too. It is the Friday and Saturday immediately prior to Thanksgiving, which always marks our last harvest for the farmers’ market in downtown Boulder as well as the...

read more

Spinach Returns, Plenty of Veggies Still Harvested

The bulk of the harvesting for 2018 is wrapping-up. We spent a good bit of time this week in the field that holds our polenta corn, which has been drying on the stalks since August. Now, we harvest the cobs and deliver them to a barn, where they will dry some more. At...

read more

Farm to Table Pumpkins for Pigs

Sometimes we almost feel like those Japanese ranchers who spend so much time and effort fussing over their Wagyu herds, the kind of cattle that produce kobe beef. We don’t massage our heritage Mulefoot pigs, but we have crowned them kings and queens of the farm....

read more