Black Cat Farm

Jill and Chef Eric Skokan have created a 130 acre, Certified Organic (and Certified Biodynamic In-Conversion) vegetable farm located just outside of the city that now supplies the bounty of the restaurant, CSA’s, and booths at both the Boulder and Denver Union station Farmers’ Markets.  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 and Hereford pigs,
Freedom Ranger chickens, heritage turkeys and geese.

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, Chef Skokan, family and team tend the stands with tastes of the week’s produce, frozen pork, charcuterie, recipes, lots of cooking tips and stories about the farm.