by Douglas Brown | Oct 25, 2019 | Rye
The season of snow is upon us. This can conjure a Nordic frame of mind. As cooks and farmers, the Nordic countries remind us of herring, cloudberries, reindeer and an abundance of mushrooms. We don’t raise any of the above at Black Cat Organic Farm (although we work...
by Douglas Brown | Oct 18, 2019 | pig
What’s pig paradise? During hot days, it’s trenches they dig in soil which we then flood with water. They flop in the mud and rejoice. But the highest form of pig paradise arrives at Black Cat Organic Farm after the first frost, which we experienced last week....
by Douglas Brown | Oct 11, 2019 | Frost
Nearly 80 degrees two days ago. Last night? Sixteen. That’s a super-hard frost. No tip-toeing into it this year! Fields that 48 hours ago supported tomatoes, eggplant and peppers so warm that the fruits radiated heat, now hold acres of blackened leaves and mushy...
by Douglas Brown | Sep 13, 2019 | celery
Wan, insipid, the vegetable equivalent of a Ritz cracker designed for little more than holding schmears of dip. You encounter cold shafts of celery in crudite platters, piled beside the bowl of ranch dressing. It is time to experience what we consider real celery,...
by Douglas Brown | Sep 7, 2019 | tomatoes
Every year is an adventure in tomato-growing at Black Cat Farm. Colorado’s tempestuous climate guides the growing season, and ultimately shapes the nature of the harvest. And the weather, too, determines what kinds of tomatoes you see on your plates at Black Cat...
