Raising livestock and vegetables involves more than the pleasures of the table. Peppers can be dried, fashioned into ristras, and hung around the house as decorative touches. Gourds make fantastic fall centerpieces.
But sheepskins are another order of awesome. Seat covers. Throw rugs. Tossed over the backs of couches, centered on tables. Baby blankets.
Following the Native American tradition of honoring the animals we raise, we always use the whole animal, including saving and tanning the sheep pelts. These heritage Tunis/Karakul sheep were 100 percent pasture-raised on our organic- and biodynamic-certified pastures in Boulder County. And the beautiful sheepskins are awfully special — true craftsmanship.
Wool from our fields, which involves intense efforts at regenerative agriculture, is a ridiculously sustainable fiber. Wool, too, is nearly magical stuff. It does not retain odor, like so many synthetic fibers. It keeps you warm in winter, but it also keeps things cool in the summer. Drape one over your car seat, and never again experience a blistering July drive.
We are offering these artisan treasures until we run out this year, and then we’ll have more in 2020. Most of them cost $250; the extra-large sheepskins cost $275.
Please visit us at the Farmers Market this season, where we have the sheepskins on display for you to touch, hold and purchase. You will fall in love with them. In addition, you can call Sydney at 307-797-2959 to schedule a time to see, and purchase, the sheepskins at our farm.
While you’re at it, check out the ridiculous vegetable bounty on our tables. New this week? Peppers! With such vegetable abundance coming out of our fields, this is high season for dining at Black Cat Bistro and Bramble & Hare. Our dishes always reflect our Boulder County fields, but during the next few months there’s just so much more coming straight from the farm to your table. We hope to see you in the restaurants this weekend!
Saturday 8am – 2pm
Weekly Harvest 8/3/2019
Peppers · Red potatoes · Beets · Leeks · Hilmar fildekraut cabbage · Dill flowers · Edible bouquets · Basil · Young garlic · Summer squash · Fava beans · Parsnips · Magenta turnips · Hakurei turnips · Spring onions · Edible radish flowers · Parsley · Siberian kale · Red Russian kale · Chard · Mixed salad greens · Radish greens · Osaka purple · Asian collard greens · Ruby mizuna
Black Cat Heritage-Breed Pork & Lamb Raised on Organic Pastures
All cuts of lamb · All cuts of pork · Pork skin · Pork jowls
Sheepskins · Tallow candle
Black Cat and Bookcliff Vineyards Offer Weekly Farm Dinners
We are thrilled to announce that beginning next week we are joining with Bookcliff Vineyards to host dinners at our beautiful new farm space.
Every Thursday through the fall, please join us for hors d’oeuvres on the patio and in our restored, historic farm buildings, followed by tours of our organic- and biodynamic-certified farm. Then we meet back up at the farm dinner space for four courses, each paired with Bookcliff Vineyards wines. Following the meal, guests are free to take in the breathtaking mountain views while they enjoy dessert inside, on the patio, or in front of a bonfire.
John Garlich and Ulla Merz started Bookcliff in 1999, and we have worked with them since we opened Black Cat. The care and savvy they devote to winemaking is dazzling, and their passion shows in the quality of the wines. We cherish the wines so much that we rely upon John and Ulla to craft Black Cat’s house blend.
“Front Range agriculture, food and cuisine dominate our lives, and so we are awfully excited to work with John and Ulla every week to create these special farm events,” says Eric. “Nearly all of the food will come from the Boulder County fields we farm, and every drop of wine is pure Colorado.”
Please join us for these weekly evenings celebrating the pleasures of the table — Colorado-style.
Location: 9889 North 51st St., Longmont.
Time: 5:30 for hors d’oevres and farm tours. Dinner service begins at 6:30.
Dining: hors d’oevres, four courses with wine pairings, dessert.
Cost: $149 per person, includes all wine pairings, taxes and gratuity.
To make reservations, please call Black Cat Bistro at 303-444-5500, or email Maygen at firstname.lastname@example.org.