by Douglas Brown | Oct 5, 2019 | arugula
Farm vegetables have different roles in the restaurants. We’ve got preening divas, like tomatoes, that fully ripen and get harvested for just about five or six weeks every year. They and others, like peppers, are stars. And we preserve them with abandon — fermenting,...
by Douglas Brown | May 3, 2019 | Wheat
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...
by Douglas Brown | Mar 26, 2018 | arugula, biodynamic, Black Cat Bistro, black cat farm, bramble & hare, farm to table, farmers market, pig
Stocking our restaurants with year-round farm food demands strategies — we do live in Colorado, after all. If something is capable of undergoing preservation in such a way that flavor is maintained (if not transformed in an excellent way), then we preserve. So...
by Douglas Brown | Mar 13, 2018 | arugula, biodynamic, Black Cat Bistro, black cat farm, bramble & hare, farm to table, farmers market, harvest, organic, pig, sheep
We could do without the wind — the physics that turns air tactile is not our farm friend. And we all could use more moisture, especially in the mountains. The snowier those peaks, the more reliable and abundant our summer and fall irrigation. But we will take the...
by Douglas Brown | Feb 23, 2018 | arugula, biodynamic, Black Cat Bistro, black cat farm, bramble & hare, farm to table, organic, pig
You might think after a winter of cleaning pig stalls and taking care of piglets and lambs, of moving fences and corraling sows, of sweeping snow from row cover and cleaning arugula in 20-something weather and slipping across alternately ice-crusted and mud-soggy...
