Black Cat Farm Dinners Begin Happy Friday, friends. This week we welcomed our first guests to the new farm dinner space, Black Cat Farmstead. The last guests dined on the farm in early 2021. We waited nearly four years for…
Autumn Makes Another Appearance Happy Friday, friends. We hope you are enjoying the return of autumn. The farm team appreciated the chill and clouds, and boy were they busy. Due to the lack of a hard frost—we normally have one…
Farm Dinners Poised To Return! Happy Monday, friends. We have big news to share. After three years of grueling physical and permitting work, Black Cat Farm Dinners are about to finally open again for business—for good! For those of you…
We are thrilled to announce that the Michelin Guide has awarded Bramble & Hare with a Green Star, which honors restaurants that demonstrate extreme commitment to sustainability. Prior to Tuesday evening’s ceremony, only 17 restaurants in the United States had…
Our acres devoted to tomatoes are so thick with fruit that we fear the land itself might sink. We raised enough of one of our star vegetables that we could probably craft a pool of sauce the perimeter and depth of the Boulder Reservoir. Yes—it’s been an epic growing season for the many varieties of tomatoes we grew this year.
While the fields still look fairly brown (not for long!), what’s happening beneath and at the surface is extremely consequential for the life of the farm.
Prepare for the heat. It’s looking like a scorcher. Lakes and streams are calling. The High Country beckons. And the summer swelter invites us to bag the oven, skip the stove and head outside to fire up the grill. For that, we have lots to offer. Whole eggplant grilled until charred all over, and then used to make baba ganoush. Sliced squash slathered in olive oil, kissed with zatar and latticed with grill marks. Onions and peppers blackened and incorporated into salsa. And of course, burgers and rib-eye, sausage and long-cooked pork shoulder, lamb chops and chicken thighs and Alaskan salmon.
While the fields still look fairly brown (not for long!), what’s happening beneath and at the surface is extremely consequential for the life of the farm.
The forecast suggests that the monsoon season is now arriving. So long, weeks of dry and hot. And hello eruptions of rain and cool.
It’s a late start, but meteorologists predicted that, this being an El Niño year, the (mostly) annual pattern of late-afternoon thunderstorms would arrive somewhere in August, rather than July. We’ll take it. And we are quite pleased that the return of precipitation waited until we had harvested a lot of hay this week. If the fields had been sodden, we would have postponed driving the sickle bar mower into the fields, scything the hay and then turning it into big blocks of winter food for our sheep.While the fields still look fairly brown (not for long!), what’s happening beneath and at the surface is extremely consequential for the life of the farm.
This week we finished harvesting wheat, drying it in the sun, and sending it to our own vintage mill, which turns the wheat berries into flour we use in Bramble & Hare dishes and sell at the Farm Store and Market booths. We also continued the chickpea harvest. We’ll dry the legumes and use them throughout the year. In addition, we are getting ready to plant more broccoli and cauliflower—the starts are in the shade beside the fields, poised for planting under Colorado’s blue skies and insistent sunlight. Long rows of outdoor tomatoes, which were mostly green just two weeks ago, today broadcast their readiness for topping burgers, getting simmered into sauce and commingling with other vegetables for gazpacho. And peppers are coming on strong, while eggplant is finally bulbous and teasing us with whispers about baba ganoush and ratatouille.
While the fields still look fairly brown (not for long!), what’s happening beneath and at the surface is extremely consequential for the life of the farm.
A day in the life of the most ambitious farm-to-table operation in the United States normally includes tasks that are entirely foreign to restaurants—and often to farms, too.
A day in the life of the most ambitious farm-to-table operation in the United States normally includes tasks that are entirely foreign to restaurants—and often to farms, too.