Celery is pale, celery is watery, celery broadcasts little in the way of aroma, celery is filler for things like stuffing and crab cakes. When the celery is from the supermarket, all of the above usually applies. But when the…
We grow two varieties of sweet corn for the restaurants and the farmers’ market, a variety called Silver Queen that Eric and Jill grew up with in Maryland and Virginia and Bonus, which gives us ridiculously sweet baby corn, and…
It’s a weekend meant for savoring the harvest, don’t you think? With fields across Boulder County now enjoying such abundance, it’s the eye of the bullseye for meals revolving around local, local, local. Sweet corn from the cob, and fresh…
Beets enjoy a devoted fan club, but some tell beets to beat it. Many people turn to turnips with smiles, but others quickly turn away. Some of us loudly root for rutabagas, but the root vegetable also attracts unruly mobs…
Did you know that Colorado is the national epicenter for storage onion production in the United States? That the National Onion Association is in Greeley? Most of us within the Black Cat diaspora had no idea, but of course Eric…
Roasted, fried, boiled, baked. Cold, and in a salad. Piping hot, mashed and infused with butter. Shredded. Diced. Pureed. Served whole. Is there anything a cook can’tdo with a potato? Many view them as little more than reliable year-round culinary…
A year goes by, and you tasted fennel seed in Italian sausage, perhaps some Indian food. The bulb? Fronds? Maybe you had a bowl of bouillabaisse (but probably not), or a tomato sauce for pasta in which the constituent parts…
The triple-digit heat that struck this week taxes the acres upon acres (more than 40 of them) that we cultivate for vegetables, and we irrigate like mad to keep them healthy and happy. At the same time, the heat also…
The fires dotting the state, including the Lake Christine Fire that continues to threaten the great town of Basalt in the Roaring Fork Valley, make our hearts ache. This is one parched, sun-blasted summer, and the forecast calls for more…
We fill bins with brilliant-yellow mustard flowers that perch beside bins showcasing purple-hued heads of lettuce, tangles of serrated mizuna leaves, piles of white-blossomed fava bean tops. We spend atmospheric days amongst pigs and piglets — recently, we watched 11…
As you probably know by now, we are kind of pig-crazy here at Black Cat Farm. They take care of us in so many ways — and we take care of them, too. June, which begins today (yay!), always marks…
Another week at the farm, another parade of activity. Even during the heart of summer, when the weeks seem to blend into one another with their similarity — 87 degrees, sunny, if we are lucky several afternoon thunderstorms — they in…