A memorable meal begins on the farm.

From our 500 acres of organic fields and pastures

to our warm, lively bistro

We invite you to share the magic of

Black Cat Farm~Table~Bistro

Frost Zaps Fields, To Pigs Delight + Market & More

Nearly 80 degrees two days ago. Last night? Sixteen. That's a super-hard frost. No tip-toeing into it this year! Fields that 48 hours ago supported tomatoes, eggplant and peppers so warm that the fruits radiated heat, now hold acres of blackened leaves and mushy...

Arugula Recipes, Film Fest & Thanksgiving + Market

Farm vegetables have different roles in the restaurants. We’ve got preening divas, like tomatoes, that fully ripen and get harvested for just about five or six weeks every year. They and others, like peppers, are stars. And we preserve them with abandon — fermenting,...

Black Cat Farm Sweet Potatoes + Market Bounty

National leaders in sweet potato production, in descending order: North Carolina, Louisiana, California, Mississippi, Texas. Government record keepers stop ranking states at New Jersey, at No. 7. In 2012, the Garden State grew about $50,000 worth of sweet potatoes....

Celery = Culinary Star + Tix Available for Farm Dinners

Wan, insipid, the vegetable equivalent of a Ritz cracker designed for little more than holding schmears of dip. You encounter cold shafts of celery in crudite platters, piled beside the bowl of ranch dressing. It is time to experience what we consider real celery,...

Tomatoes Coming On Strong + Saturday Market

Every year is an adventure in tomato-growing at Black Cat Farm. Colorado’s tempestuous climate guides the growing season, and ultimately shapes the nature of the harvest. And the weather, too, determines what kinds of tomatoes you see on your plates at Black Cat...