Why Rye? The Glories of Homegrown and Milled Rye

Why Rye? The Glories of Homegrown and Milled Rye

by | Oct 25, 2019 | Rye

The season of snow is upon us. This can conjure a Nordic frame of mind. As cooks and farmers, the Nordic countries remind us of herring, cloudberries, reindeer and an abundance of mushrooms. We don’t raise any of the above at Black Cat Organic Farm (although we work...
Pigs in Paradise + Saturday Farmers Market

Pigs in Paradise + Saturday Farmers Market

by | Oct 18, 2019 | pig

What’s pig paradise? During hot days, it’s trenches they dig in soil which we then flood with water. They flop in the mud and rejoice. But the highest form of pig paradise arrives at Black Cat Organic Farm after the first frost, which we experienced last week....
Frost Zaps Fields, To Pigs Delight + Market & More

Frost Zaps Fields, To Pigs Delight + Market & More

by | Oct 11, 2019 | Frost

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

Arugula Recipes, Film Fest & Thanksgiving + Market

by | Oct 5, 2019 | arugula

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,...