Taking Care of Sheep + Saturday Market

Building and nurturing a working organic and biodynamic farm for both vegetables and livestock comes with a wild diversity of demands — everything from irrigating plants to moving pigs around between different fields. When it comes to livestock, there’s also the...

read more

Farm Dinners + Events Come to Black Cat Farm

Black Cat Organic Farm is thrilled to announce the opening of our new dinner and event space on the farm. Our team spent several years transforming turn-of-the-century farm buildings into atmospheric, spacious stages for special events — everything from celebrations...

read more

Yes, Please to Peas + Saturday Market

All of our vegetables excite us — from arugula through butternut squash. But some of them, especially vegetables that combine gorgeous flavor with fleeting seasons, spark markedly keen passion. Few other foods thrill us like English peas, which are legumes. Young peas...

read more

Fava Beans Nitrogen-Fixing Culinary Giants + Market

Chances are unless you are from Italy or parts of the Middle East, you did not grow up with fava beans. Neither did we. But we are making up for lost time. Our harvest of favas has begun, and boy do we  have a lot of them planted. Look for them Saturday at the Market....

read more

Livestock Management at Black Cat + Saturday Market

Last week we explored pigs’ integral role on the farm. As a biodynamic operation, we believe livestock are essential for healthy agriculture, and pigs are especially important. The animal factor at Black Cat Farm is so vital we employ a full-time livestock manager,...

read more

Pig Power + Saturday Market

Human power is essential at Black Cat Farm. We seed and plant. We irrigate. We weed. We harvest, clean vegetables and bring them to the Market and the restaurants.  But we don’t do everything. Much of the work, in fact, gets done by our heritage pigs. Only for them,...

read more

Pea Shoots & Fava Bean Tops + Saturday Market

Harvests during April and May involve plenty of abundance. Overwintered vegetables like greens and carrots are vibrant and sweet, radishes and turnips emerge, and spring plantings of lettuces and other leafy plants root and rise.  But the harvests aren’t wildly...

read more

Welcome home, sun + market bounty

We woke to the sun rising over the plains, a first in quite a number of days. The urge to face east and roar, “Welcome back, old friend!” erupted. Instead, we headed straight to the fields. Mud? Plenty. But the greens looked like they had spent a few weeks in the gym...

read more

Tempestuous Spring + Saturday Market Bounty

The seasonal parade of vegetables involves some, like arugula, that strut early in the procession, then take a bow, but bounce back on stage here and there across the year. Others, like tomatoes, come on late and have only one go at it, but boy are they showy. Many of...

read more

Our First Lamb Quadruplets + Asparagus & Market

It happens every spring: days of warmth and sun, followed by snow, mist, rain, fog, a swirling cloak of gray that sticks around for a patch of days. Were you, too, humming “Here Comes The Sun” yesterday when we woke up to that great fiery star in the sky? Rain is...

read more

Black Cat Wheat + Arugula Lamb Recipe + Market

One of our projects this week revolved around wheat. Did you know that all of the wheat flour we use in the restaurants comes from our own fields and mills? That’s right, the bread we bring to your table comes from homegrown wheat. It wasn’t the case until just a few...

read more

First Black Cat Farm Lambs Born + Farmers Market

They’re baaaack. When last week we said lambing season had arrived, it had — only no lambs had yet been born. The mamas were just pregnant. But now, finally, the first lambs of the season are here, and the ewes will continue giving birth for a few weeks. This, the...

read more

Black Cat + Farmers’ Market: Season Starts Tomorrow

Hey! Where did we go? Just mosey south from our former Farmers' Market spot and you'll find our new stand. It's spiffier, we love the location, but best of all, it's bigger! As our farm continues to expand, we simply outgrew the former location. The roots of the farm,...

read more

At Black Cat, Farm-to-Table Means Your Bread, Too

One of our projects this week revolved around wheat. Did you know that all of the wheat flour we use in the restaurants comes from our own fields and mills? That’s right, the bread we bring to your table comes from homegrown wheat. It wasn’t the case until just a few...

read more

Valentine’s Day + New Greenhouse + C-C-Cold Snaps

Love’s holiday is nearly here, and we are combining both restaurants for one giant celebration of all of your big hearts. Join us for seatings at 5, 7 and 9 o’clock for three courses of extravagance, plus complimentary Champagne. The meal involves optional wine...

read more

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