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 | 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...
by Douglas Brown | Aug 10, 2018 | biodynamic, Black Cat Bistro, black cat farm, bramble & hare, farm to table, farmers market, harvest, organic
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 was on top of it — he’s the one who...
by Douglas Brown | Aug 3, 2018 | biodynamic, Black Cat Bistro, black cat farm, bramble & hare, farm to table, farmers market, harvest, organic, Uncategorized, wine
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 stalwarts...
