by Douglas Brown | Feb 13, 2019 | Black Cat Bistro, bramble & hare
Love’s holiday is nearly here, and we are combining both restaurants for one giant celebration of all of your big hearts. Join us for seatings at 5, 7 and 9 o’clock for three courses of extravagance, plus complimentary Champagne. The meal involves optional wine...
by Douglas Brown | Oct 26, 2018 | biodynamic, Black Cat Bistro, black cat farm, bramble & hare, farm to table, farmers market, organic, pig
There they thrive, side-by-side, long rows of subterranean plants that, if they had cognition, might think: “What the heck are we doing here?” And also: “We like this place!” Peanuts and sweet potatoes. We’re not sure any other farmers along the Front Range are...
by Douglas Brown | Oct 20, 2018 | biodynamic, Black Cat Bistro, black cat farm, bramble & hare, Farm Fork Food Cookbook, farm to table, farmers market
It’s been gorgeous in the fields — idyllic weather — and we have been busy harvesting for the Market and restaurants. The relatively fragile vegetables, like tomatoes, eggplants and pepper, were harvested prior to the big freeze last week. But the root...
by Douglas Brown | Sep 28, 2018 | biodynamic, Black Cat Bistro, black cat farm, bramble & hare, Farm Fork Food Cookbook, farm to table, farmers market, organic
It’s pumpkin season, and this pleases everybody. For the kids, the bulbous orange squashes ignite dreams of dressing up, ringing doorbells and filling sacks with candy. Teenagers and 20-somethings party. Adults with li’l ‘uns look forward to joining them on their...
by Douglas Brown | Sep 21, 2018 | biodynamic, Black Cat Bistro, black cat farm, bramble & hare, farm to table, farmers market, organic
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 celery is just harvested from Black Cat...
by Douglas Brown | Sep 14, 2018 | biodynamic, Black Cat Bistro, black cat farm, bramble & hare, farm to table, James Beard, organic
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 then it also gives us large ears of...
