THE CLOSER AN INGREDIENT is to its field or branch, the richer its flavor and the deeper its meaning. Knowing this and the power of a setting to create great food memories, Chef Eric and Jill Skokan created the 130-acre Black Cat Farm that supplies the bounty of their two popular restaurants, a booth at the Boulder farmers’ market, CSA families, and, of course, their old farmhouse, Bramble Hill.

The Skokans raise Highland cattle, Mulefoot pigs, heritage sheep, free-range chickens, heritage turkeys and Toulouse geese. During the day they care for the nearly 400 animals and 250 varieties of vegetables and fruits grown at the farm. Each afternoon Eric and the farm team harvest through the rows to stock the restaurants with just-picked produce at the height of its flavor to create his award-winning cuisine. Saturday mornings find Eric at the farmer’s market doling out cooking tips and vegetables alike.

Inspired by Chef Eric’s love of sharing recipes, knowledge and fun stories at the market, Farm Fork Food tells the story of Black Cat Farm and its restaurants, Black Cat Bistro and Bramble and Hare. His seasonal recipes, like Gnocchi with Braised Beef Short Ribs, Cardoon and Kale; Latke with Smoked Trout, Winter Watercress and Horseradish; and Basil Ice Cream with Summer Berries always have a sense of discovery and delight. Beautifully photographed by Con Poulos, Farm Fork Food will guide you through your local market with confidence or turn your garden into a season-long celebration of cooking. Grow, cook and love your food!

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