First of all I want to count the blessings for the important things:  Our families and employees are still healthy and safe. We are thankful for the amazing people that are a part of our lives at the restaurant and the farm. It is breathtaking to see how the staff has...

Spring is nuts on the farm, a busy parade of working the soil, planting, lambing and much more. Summer? The farm demands close attention to irrigation, weeding, planting and loads of harvesting. Epic harvesting and preservation defines fall — finding time to get...

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...

Building and nurturing a working organic and biodynamic farm for both vegetables and livestock comes with a wild diversity of demands — everything from irrigating plants to moving pigs around between different fields. When it comes to livestock, there’s also the...

Black Cat Organic Farm is thrilled to announce the opening of our new dinner and event space on the farm. Our team spent several years transforming turn-of-the-century farm buildings into atmospheric, spacious stages for special events — everything from celebrations...

Human power is essential at Black Cat Farm. We seed and plant. We irrigate. We weed. We harvest, clean vegetables and bring them to the Market and the restaurants.  But we don’t do everything. Much of the work, in fact, gets done by our heritage pigs. Only for them,...

Harvests during April and May involve plenty of abundance. Overwintered vegetables like greens and carrots are vibrant and sweet, radishes and turnips emerge, and spring plantings of lettuces and other leafy plants root and rise.  But the harvests aren’t wildly...

We woke to the sun rising over the plains, a first in quite a number of days. The urge to face east and roar, “Welcome back, old friend!” erupted. Instead, we headed straight to the fields. Mud? Plenty. But the greens looked like they had spent a few weeks in the gym...

The seasonal parade of vegetables involves some, like arugula, that strut early in the procession, then take a bow, but bounce back on stage here and there across the year. Others, like tomatoes, come on late and have only one go at it, but boy are they showy. Many of...

Hey! Where did we go? Just mosey south from our former Farmers' Market spot and you'll find our new stand. It's spiffier, we love the location, but best of all, it's bigger! As our farm continues to expand, we simply outgrew the former location. The roots of the farm,...

One of our projects this week revolved around wheat. Did you know that all of the wheat flour we use in the restaurants comes from our own fields and mills? That’s right, the bread we bring to your table comes from homegrown wheat. It wasn’t the case until just a few...