Picnics / Crisp Farms / Shopping Farmers Markets / Heart Water No. 69 March/April 2020
Cel eb ra ti n g th e ver y b est of Ce n t ra l Texa s fo o d cu lt u re
WHAT'S IN SEASON?
Reach the Community That Supports Your Business Use our strong social and online program to reach the people who support our Central Texas community. Contact us at firstname.lastname@example.org 30K monthly page views 49.9K followers 13,600 fans 100.3K monthly viewers 40,500+ followers
IT’S A FAMILY TRADITION Featuring three of our best-selling all-natural Angus steaks, our Family Pack includes two bold, center-cut New York Strips, two lean and hearty Sirloins and two buttery boneless Ribeye. Boasting a peerless approach to sustainability, animal care and breed research, 44 Farms produces steaks with no added hormones, antibiotics or artificial ingredients. Quality is bred into everything we do, and you’ll be able to taste the difference.
SHOP IN-STORE OR ONLINE | SHOP.44FARMS.COM GET FREE SHIPPING | ON ORDERS OF $99 OR MORE | USE CODE “FREESHIP”
EdibleAustin.com / 3
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The edible austin farmers market guide is brought to you by
texas farmers’ market at Lakeline Saturdays 9am - 1 pm (11200 Lakeline Mall Dr, Cedar Park, TX)
at Mueller Sundays 10am - 2pm (4209 Airport Blvd Austin, tx)
sustainably grown food from farmers & Ranchers for more info on their producer-verified markets
A Uniquely Texas Experience! Come Celebrate with Us! Our cellar or reception hall is perfect for your next meeting, holiday or birthday soiree. Winery Tasting Room
464 Becker Farms Road, Fredericksburg
— or — Tasting Room on Main
307 East Main, Fredericksburg Hours: Mon - Thurs, 10 a.m. – 5 p.m.; Fri & Sat, 10 a.m. - 6 p.m.; Sun, Noon – 6 p.m. Main Street open an hour later except Sundays. Last wine tasting, 30 min before closing.
REG U LA RS
10 What’s on Our Counter 12 N otable Edibles
SQUARE PET NUTRITION
WHAT'S IN SEASON
It's a dog-eat-well world
Spring forward with these delicious recipes
Austin Tea Xchange Cafe
Austin Food & Wine Festival
20 S potlight on Local Shopping Farmers Markets
24 E dible Endeavor Heart Water
46 E dible Varietal Italian Texas Wines
48 E dible Ink Packing for a Picnic
On the Cover What's in Season? Find out on page 30. Photography by Rachel Johnson.
TAKE IT OUTSIDE
Visit one of Texas' most
Elevate your picnic basket
to new heights
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EdibleAustin.com / 7
eat drink LOCAL
ne of the many rewarding parts of publishing a
businesses and supporting healthy, sustainable
foods is that we get to discover and learn about so many unique and interesting businesses, and people! Edible Austin covers not only Austin, but also 28 counties in the surrounding area,
and there are so many great opportunities to share stories
about people in our community who are creating new products, developing more sustainable ways to produce foods, and making a difference in the lives of people (and pets!) in Central Texas. In this issue we have the pleasure of taking you on a tour of one of only two certifiedorganic facilities in Texas that uses aquaponics to grow fresh, sustainable produce. Family-owned and operated Crisp Farms will amaze you with how they produce thousands of heads of crisp, fresh lettuce, along with kale, chard, spinach and other vegetables — and all without the use of fertilizers or other chemicals. The produce is harvested only 24 to 36 hours before it is transported to Central Markets, Whole Foods and Wheatsville Food Co-ops around Texas, ensuring that every item is fresh and ready to eat for consumers. You can view the great photos and read all about Crisp Farms on page 34. While we always enjoy introducing people to new products, we also included something in this issue for our other family members — our pets. Welcome to SquarePet Nutrition,
ASSOCIATE PUBLISHER Ralph Yznaga
ASSOCIATE EDITOR Sarah Welch
CONTRIBUTING EDITOR Jerri Ann Yznaga
ADVERTISING SALES Stephanie Walsh email@example.com
a new local, family-owned company providing nutritious and delicious food for our dogs
and cats. SquarePet offers high-quality foods that are made from fresh meats, fruits and
vegetables, without other additives that dilute the proteins of the food. You can read all about them on page 16. We always love to share great recipes based on what's in season, and in this issue, we
DISTRIBUTION Craig Fisher, Flying Fish
incorporated a feature about making, and packing, a delicious picnic lunch and getting
outdoors to enjoy some of Austin’s great parks and greenbelts. You can take your picnic
512-441-3971 firstname.lastname@example.org edibleaustin.com 4611 Bee Caves Rd., Ste. 212 Austin, TX 78746
basket to new heights using the recipes found on page 40. We hope you enjoy reading all these stories and our other great features, from an innovative new water company to a heart-warming tea café. Happy spring, and happy reading!
Edible Austin is published bimonthly by Edible Austin L.L.C. All rights reserved. No part of this publication may be used without written permission of the publisher. ©2020. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Edible Austin is a member of Edible Communities.
Edible Austin Mission To transform the way Central Texans eat by connecting them to the local food growers, producers and makers, thereby strengthening the local food economy and creating a sustainable local food system. Edible Austin is a locally owned media company and the authority on the local food scene as captured in print and digital and through our community events.
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W H AT ’ S
ON OUR COUNTER
by MONIQUE THREADGILL / photography by RALPH YZNAGA
Take a look at what our staff is enjoying this month.
SIMPLITHAI If you love Thai food but don’t know how to cook it at home, SimpliThai has come up with some great options for do-it-yourself Thai cooking kits. These healthy meals are packed with flavor and all your favorite Thai ingredients such as flat rice noodles, Chinese kale and Thai chilivinegar sauce. Simply choose your protein, adding in chicken, pork, shrimp, eggs or tofu, and follow the instructions provided for your kit on their website. You can choose from a variety of kits featuring many popular dishes such as Pad See You, Pad Thai, Red Curry, Yellow Curry and many more. You can find the kits at Texas Farmers Market locations at Mueller or Lakeline Mall, or at The Thicket in South Austin (must order online in advance). simplithai.com
THE HERB BAR When we are in need of a calming stress reliever at the end of a long day, we turn to our friends at The Herb Bar for one of their locally made, healing soaking crystals. Choose from Divine Goddess, Relaxing, Release or Sunny Day to refresh and renew your body and mind and help ease tension, stress and headaches. Ingredients in these crystals include lavender, rose geranium, orange, lemon, tangerine and essential oils mixed with Epsom and sea salt. You can purchase the crystals at their store or online. 512-444-6251; 200 W Mary St., Austin theherbbar.com
ROUGHHOUSE BREWING Located on a 50-acre ranch in San Marcos, this family-owned brewery serves American farmhouse beer that is dry, crisp and refreshing. One of our favorites is the Friend & Berry farmhouse ale, which is a dry, lightbodied ale with bright, juicy, berry notes. The brewery’s water is supplied by an on-site well tapping into the Trinity Aquifer's clear waters. Find Roughhouse Brewing ales at Central Market, Spec’s, Wheatsville Co-op, Total Wine & More, or enjoy it at their brewery in San Marcos. 512-667-7000; 680 Oakwood Loop, San Marcos roughhousebrewing.com
PIE JACKED Who doesn’t love delicious, home-baked pies in a light, flaky crust? After enjoying a slice of a Cherry Cutie Pie, we were so surprised to find out that Pie Jacked pies were not only gluten free but also top-eight allergen-free. Family owned Pie Jacked pies are made with fine quality real fruits for natural fruit fillings and have no GMO products, and they use real cane sugar that is vegan friendly, and natural alternatives to corn. You can find Pie Jacked baked products at Wheatsville Co-op, Farmhouse Delivery or at their bakery in Round Rock. 512-815-7959; 1105 S. Mays St., Round Rock piejacked.wixsite.com If you have an idea for a great, local product to be featured, email us at email@example.com. 10 / EdibleAustin.com
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A Time for Tea by MONIQUE THREADGILL / photography by ERIN ELIZABETH, RALPH YZNAGA & AMANDA GIBBS
“We thought it would be great to share our love of tea and open a restaurant focused on quality teas in Austin.”
ith over 3,000 varieties, tea is the most consumed
not very tasty on its own,” Kamilla says, “So we have all these really
beverage in the world after water. Yet when Mike and Kamilla
interesting toppings like fruits, and then we sometimes add a few indulgent
Vainshtock arrived in the capital city, there weren’t very
ingredients like chocolate or coconut chips, but we still keep it relatively
many cafés that served tea. “Growing up in a Russian culture, we drank
healthy by also including superfoods such as hemp seeds, flax seeds or
a lot of tea in our household, and later in life we noticed there were many
chia seeds to help elevate the nutritional value.” There are also dairy-free
coffee shops but not many tea options,” says Kamilla. “So, we thought it
and vegan options, which are coconut and pea-protein based. The savory
would be great to share our love of tea and open a restaurant focused on
Greek yogurt creations come with vegetable, pita or tortilla chips. “We
quality teas in Austin.”
explain to people that it’s like a dip; it’s just healthier because of the yogurt
They looked at many locations and their initial plan was to open the tea café in the downtown area, because they envisioned it being a walk-in restaurant with a lot of foot traffic. “After considering many options, we decided to open in the Bee Caves area, in our own neighborhood rather than downtown. The community has embraced us beyond measure, and we are so grateful for that,” she says. “We are humbled and honored by the reception we have received.” Austin Tea Xchange Café offers over 50 organic and fair-trade teas from Art of Tea, and they have a large selection of unique blends. Mike and Kamilla wanted to offer more unusual options that people were not as familiar with, beyond the standard green tea or black tea — so they introduced tea drinks, such as their best-selling White Coconut Crème or their Brulee Mint, which combines interesting flavor profiles with standard teas. In addition to their tea selections, they also offer a wide variety of coffee drinks featuring Coffee Traders to satisfy their varied customer tastes. Complementing their teas are innovative dishes that combine delicious flavors with health benefits. Their Greek yogurt creations are a great example — they run the gamut from sweet to savory. “We wanted to capitalize on the health benefits of Greek yogurt, but we know it is 12 / EdibleAustin.com
base instead of sour cream, and it has more probiotics and is better for you.” Mike and Kamilla both emigrated from the former Soviet Union as children, Kamilla when she was one and Mike when he was five, but they didn’t meet until they were adults. They grew up with parents in the food industry — but neither had plans to venture into that business. Each had successful careers of their own — Kamilla in finance and banking and Mike in finance and construction. They also enjoyed their busy and exciting lives in New York. But once they started a family, they knew they wanted to do something different that allowed them to have more freedom and flexibility. “Coming to Austin was a lifestyle change for us,” says Kamilla. “We knew that we wanted to raise a family outside of New York, so we visited Austin in 2013 and fell in love with the natural beauty of it and especially this area.” Austin Tea Xchange Café has come to life in the Shops at the Galleria in Bee Caves and is now a warm, friendly, bustling café for all in the area to enjoy. “Nothing ever happens in a straight line,” says Kamilla. “We went our own way, didn’t follow in our families’ footsteps initially. But somehow we managed to circle back to the family business, and here we are.” Austin Tea Xchange Café is located at 13011 Shops Pkwy #600, Austin, TX 78738. austinteaxchange.com EdibleAustin.com / 13
Austin's Feast of Food and Wine by MONIQUE THREADGILL / photography by THOMAS MARTINSEN
The festival will showcase an impressive roster of chefs and restaurants throughout the weekend.
ne of Austin’s biggest and most celebrated food festivals
Saturday evening’s signature tasting event at Fair Market, Rock Your
returns to Auditorium Shores April 24 to 26. The ninth annual
Taco, will have chefs squaring off against each other to create the
festival will feature more than 100 chefs, restaurants and
ultimate taco in an effort to win a People’s Choice award. The
wine and spirits experts over three days, kicking off on April 24 with the
competition will showcase several first-time competitors along with
return of Friday night’s Grillin’ and Chillin’ hands-on, interactive dinner
James Beard Foundation Award nominees and winners. And last
party hosted by chef and festival partner Tim Love.
year’s Rock Your Taco winner, Andrew Zimmern, will be back to
The preview dinner on Thursday, April 23, Feast Under the Stars, is an intimate, outdoor dinner celebration hosted on the festival grounds
defend his title and try to impress the crowd with another exciting taco creation.
before the weekend officially kicks off, in collaboration with chef
A star-studded roster of sommeliers and wine, beer and spirits
Kevin Fink and the Zero Footprint Initiative in support of Austin’s
experts will help round out the festival, including Master
Zero Waste program, which aims to drastically reduce trash sent to
Sommelier, Devon Broglie (global beverage buyer, Whole Foods)
landfills. Feast Under the Stars will feature a sustainable menu from
and Master Sommelier Craig Collins (Italian portfolio sales manager
award-winning chefs Fink (Hestia), Bryce Gilmore (Barley Swine) and
Trevor Moran (Locust, Nashville).
The Food & Wine Festival is a collaboration between C3 Presents and
On Saturday and Sunday, festivalgoers will be entertained by
some of Texas’ most exciting chefs and restaurateurs. Tickets are on
cooking demonstrations, book signings and an interactive area where
sale now for the 2020 Austin Food & Wine Festival. Ticket options
chefs and pitmasters will cook over live fire pits and attendees get
are $250 per person for a Weekender ticket, which includes Saturday
to sample a variety of delicious foods. The festival will showcase an
and Sunday festival access; All-In ticket for $625 per person, including
impressive roster of chefs and restaurants throughout the weekend, with
Saturday and Sunday festival access, interactive cooking demos and
samples from some of Austin’s most storied and popular destinations
book signings, hands-on beer, wine and cocktail tasting sessions, and
including Olive & June, Grizzelda’s, Eberly, Apis, Foreign & Domestic,
more; $250 per person for a Feast Under the Stars ticket.
Pueblo Viejo, Easy Tiger Bake Shop & Beer Garden, Fixe, The Peached Tortilla, Lin Asian Bar & Dim Sum and many others.
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For info and tickets, go to austinfoodwine.com
EdibleAustin.com / 15
Square Meals for Austin’s Pets by SARAH WELCH / photography by MONIQUE THREADGILL and RALPH YZNAGA
ere in Austin, it’s not unusual to hear someone marvel, as they
We had the first pet food to use
pay for kibble or canned food at their favorite pet store, that
fresh meats and fresh fruits and
we feed our pets better than we feed ourselves. And one of the
vegetables. We were the first
newest local companies providing nutritious and delicious food for our
to use active, live probiotics,
dogs and cats is family-owned SquarePet Nutrition.
Travis and Tyler Atkins grew up in the pet food industry, watching
part of the industry, it still had a
Products. From the time they were young, they expected to join their dad
huge effect in the quality and the
in the business. “It was just kind of in our blood,” says Travis, “and so I
health of pets, and that's what I'm
think that Tyler and I thought that at some time in our lives we would just
really proud of. But when we
kind of hop on and be part of Natura in some form or fashion.” When
started looking to come back in
Procter & Gamble acquired Natura in 2010, the details changed, but the we got together and decided to start a family business, though we didn't necessarily say, ‘Let's do pet food’ straight out of the gate,” says Travis.
industries and determine the direction they’d take their family business. They considered distilling, logistics and human food, among other things. But ultimately, they realized they were continuously circling back to their shared passion: pets. We were trying to put pet food spins on everything,” says Travis. “So, we finally just decided to explore the pet food industry again.” and
the industry, it was like, instead of advancing and continuing what we had done, it actually had kind of regressed in terms of pet food ingredients. They started using things like legumes and a lot more peas and things that were diluting the proteins
The Atkins sons and their father took nearly a year to explore different
on. Even though it was a small
their father, Peter, work for Purina and then go on to found Natura Pet
goal of starting a family business never faded. “About four or five years ago,
and the list goes on and on and
of the food.” Seeing this gap, the trio knew they could fill it and, so they got to work. The family had lived in California for nearly 30 years, but recently Peter and the boys’ mom, Nancy, had moved to the Lake Travis area to be closer to family. Travis, Tyler and their own families soon followed. SquarePet Nutrition, named for the balanced meals our pets deserve, officially launched in August at SuperZoo 2019 (the national show for pet retailers)
and began selling their first product lines in October.
Peter’s, making pet food a natural fit for the trio. After graduating from University of California-Davis, Travis had founded a pet food distribution business catering to independent pet stores. He’d then returned to school to become a veterinarian. In his practice he
successful career in sales equipped him to lead sales and all marketing efforts for the family’s new venture. As the Atkinses did their research, they discovered significant gaps in the pet food industry that they were uniquely positioned to fill, especially given Peter’s history with Natura. “Back in the early nineties when we started that company,” Peter says, “we were actually leaders in natural, organic pet food. We had many, many firsts in the industry.
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What’s next for SquarePet? Peter, Travis and Tyler are actively working
on extending their existing lines as well as adding new ones, looking
forward to catering to every pet owner’s needs with a wide range of
limited - ingredient kibble made with hydrolyzed pork and is
specialized diet formulations. But in the short-term, they’re focused
designed for dogs with food sensitivities. As this VFS line
on showing independent retailers and pet owners the SquarePet
expands, Travis says the goal is to give pet owners effective
value. “We’re really trying to prove that we are different from what's
nutrition options designed for their pets’ particular issues. “We
currently out there and are sincere in what we're trying to bring to the
understand that a lot of dog owners don't necessarily go into pet food
market, from a nutritional standpoint,” says Travis.
stores looking for specific ingredient makeups. They go in saying, ‘My dog is itching, my dog has loose stool, my dog has X, Y, Z condition. Is there a food here that can help?’ A lot of times the first line of defense, so to speak, are your local pet food stores, where customers will go in and say, ‘Hey, is there something I can try before I go to the vet?’” The VFS line is meant to be another option independent retailers can offer customers to help their pets look and feel their best, whatever their general ailments. For families looking for a high-quality, meat-free diet for their dogs, the Square Egg line nutritionally exceeds any current “vegetarian” options on the market, featuring cage-free whole eggs and whey protein concentrate, the two most bioavailable and digestible protein options. Travis says this formula is great for rotational feeding, and they’re even finding that raw feeders are integrating it into their dogs’ diets — often in conjunction with SquarePet’s 96%
In an hour spent talking with the Atkins men, that sincerity becomes
Meat Formula canned food.
crystal clear. This father-and-sons team is dedicated to helping pet owners
Finally, the team offers high-meat, low-carb options for both cats and dogs, which they jokingly refer to as the “Atkinses' Atkins Diet for pets.” Both cat and dog formulas are constructed to match the nutrition of raw feeding in kibble form. And the cat formula,
across the country improve quality of life and longevity for their beloved pets. And they’re starting right here in Austin, where our pet-friendly businesses, pet-friendly weather and tireless dedication to animal rescue mean our pets are truly part of our families.
in particular, really caters to the “obligate carnivore” nature of
Find SquarePet products at independent pet stores including Healthy Pet,
cats, designed to help them maintain muscle mass and healthy
P and F Pet Provisions, Great OutDogs, Pupology and Rivers and Reefs, or
weight, shiny coats and general well-being. “You really won’t find a
online at mysquarepet.com.
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similar formulation on the shelves,” says Travis.
We’re recruiting restaurants to help fight hunger during this year’s Austin Restaurant Weeks from August 13-30. Sign up to participate today at austinrestaurantweeks.org
Our students challenge themselves every day: Spanish and Mandarin Language Programs Singapore Math Studies Inquiry/STEM Lab Teams and Clubs including: Soccer, Robotics, Cheerleading, Cross-Country, Speech & Debate
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Learn more at austinrestaurantweeks.org EdibleAustin.com / 19
spotlight on LOCAL
spotlight on LOCAL
How To Shop a Farmers Market by ADA BROUSSARD / photography by RALPH YZNAGA
here are four main farmers markets in Austin proper and
there were mountains of broccoli at market last week, this week there
countless others in towns just outside the city limits, not
could be none. A trip to the grocery store is usually list-driven, and a
to mention the many weekday farm stands that pop up in
trip to the market should be the same, except this list is a loose list,
and around the city. And each one is its own hub of activity. Farmers,
open to suggestion and inspired by whim and availability. Learn to
ranchers and small business owners come out of the fields, hills and
substitute one seasonal item for another. No parsley? Another tender
kitchens that are their normal offices and present to the public the
herb like mint, dill, or cilantro might provide the same freshness to
fruits (and vegetables, mushrooms and meats, cheeses and breads)
a dish. Celery is hard to grow in Texas, but Swiss chard or bok choy
of their labor. At these markets, you’ll find the best ingredients our
stems make a fun substitution. If a recipe calls for toasted almonds,
region has to offer, and if you watch closely, you’ll also see the city’s
what it’s really asking for is a nutty, salty crunch. Texas pecans or
top chefs picking them up at the SFC Farmers Market Downtown. The
maybe even some savory granola could do the trick. The same goes
best food starts with quality ingredients, and there is no need to look
for cuts of meat. No ground beef ? This might be the week to give
any further than at any of our outstanding farmers markets.
ground goat a whirl — chances are it will substitute seamlessly into
But for amateur chefs and new farmers market shoppers, the experience can be overwhelming. So, how do you make a trip to the market worth your time? How do you navigate the crowds, fill your bags with fantastic produce and avoid a crisper drawer full of limp lettuce or neglected beets? At the Market The makeup of vendors at a farmers market is a lot like the food pyramid: vegetables are the cornerstone of any good market, followed by a diverse mix of meat and dairy products, with some delicious baked goods, prepared foods, specialty drinks and sticky cinnamon rolls adorning the top. To get the most bang for your buck, try to shop like the pyramid, loading up on vegetables, choosing a couple protein options and then adding a treat for yourself because, after all, you remembered your reusable bag (maybe) and found a parking spot (or better yet, took advantage of public transportation). Shopping this way at markets is not only economical but it will likely also yield a more mindfully stocked kitchen and encourage you to use all of what you purchase. Now that you have that structure in mind, though, loosen up. Farmers' crop availability often changes from week to week, and even though
20 / EdibleAustin.com
your go-to recipe. If you need a bit more control over your grocery list, sign up for your local market’s newsletter or follow some farmers on Instagram. Both resources will advertise their weekly offerings so you can do a bit of meal planning before you hit the tents. While you’re shopping, don’t be timid — talk to the farmers. These men and women woke up at 4:15 a.m. just to see you! They are the experts, and they’re rightfully proud of their products. Who better to tell you about the journey from seed to stall? Plus, they have some serious intel on how best to prepare a peculiar turnip or particular cut of meat. Strike a balance between familiar foods and new ventures. Try to buy mostly vegetables you have experience with, adding a few new ones to your list each week. Build your local produce repertoire like you would train for a marathon, little by little, and avoid getting home with an entire bag of produce that you have no idea what to do with. This can lead to vegetable fatigue, waste and a shame spiral that might make you wary of market shopping in general. Novel vegetables or cuts of meat should certainly constitute a portion of your haul because cooking is an adventure! (We’re looking at you, romanesco!) But be reasonable with yourself about the amount of time you have on a given week to experiment in the kitchen.
EdibleAustin.com / 21
spotlight on LOCAL
spotlight on LOCAL
While you’re shopping, don’t
So much of your success lies in what you do with your market
be timid — talk to the farmers.
haul once you get home. In her book An Everlasting Meal, food writer Tamar Adler suggests prepping your vegetables as soon as possible, “... when the memory of the market’s sun and cheerful tents are still in mind.” We agree: take a moment to do some veggie prep, getting your local loot one step closer to consumption shortly after
These men and women woke up at 4:15 a.m. just to see you.
you finish your shopping. Wash and dry your lettuce or salt your pork chop. In seasons when root crops abound, chop vegetables of similar
If greens or herbs begin to look a little sad, trim the bottom of the
densities and batch roast in a 400 degree oven. The raw vegetables
bunch and place them in a glass of water — just like you would do
you brought home from market are now ready-to-go ingredients, eager
with a bouquet of flowers. You’ll be amazed at how they can perk right
to be sprinkled atop a salad, folded into a taco, or stirred into a soup.
up! Most crops prefer cold storage, but there are a few exceptions:
Whatever you don’t gobble up right away needs to be properly stored. Thankfully, vegetables from the farmers market don’t arrive in your kitchen dripping in single-use plastic, but that doesn’t mean they wouldn’t appreciate a little protection once they make their way to
doubt, ask Google ... or better yet, ask a farmer. Bottom line: store your vegetables correctly, and you'll be rewarded with an extended shelf life.
the fridge. From the moment a vegetable is plucked from its roots, it
Last but not least, create a short list of dishes you can whip up at
begins to lose moisture. Often, simply putting your produce in a bag
the moment of last resort. Stock your pantry with broth, onions and
in the fridge will help retain that moisture, which would otherwise
garlic, and a stew or pureed soup is only a simmer away. With a frozen
evaporate into the fridge’s ether. Detach the tops from any bunched
pie crust in your freezer, you can make a quick and fuss-free quiche
root crops, as these, too, will wick moisture away from the root,
or even a hand pie. Whatever it is, find your go-to recipes for using
leaving you with deflated beets and limp carrots. Store the green tops
up last week’s lingering market vegetables so you’re ready to stock up
in a separate bag, and congratulate yourself because you just bought
again this week.
two vegetables in one.
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potatoes, alliums and tomatoes all prefer the countertop. When in
For a full list of area farmers markets, go to edibleaustin.com
EdibleAustin.com / 23
Pouring Their Hearts Out by TRICHELLE LEE / photography by PATTY ROBERTSON
exas natives Michael and Ylianna Dadashi are on a mission
Rainwater is also the core of the Heart Water brand. Science shows
to pour love, one purple bottle at a time. In case those
that rain water is simply cleaner and more sustainable than spring
names don’t ring any bells, Michael is an Austin-based
water, a.k.a. groundwater. The Dadashis clarified that, despite
reverse osmosis and heavy filtration processes, pharmaceuticals and
Enterprises and Infinite Recovery. His wife, Ylianna, hails from
pollutants still “damage” the purity of ground water. Michael
McAllen and is renowned for being crowned Miss Texas and
says Heart Water is much cleaner, as it undergoes a seven-stage
representing the Lone Star State at the 2015 Miss USA pageant.
purification process, an ultra-filtration process and then an ozone
Together, they own and operate Heart Water, a sustainably bottled water
infusion right before sealing to completely cleanse the water
company based out of Buda. According to the company’s mission
without the use of fluoride or chlorine. Michael ensures that ozone
statement, their focus is not only to “nourish the minds, bodies and
is “3,000 times stronger than chlorine and 100 percent natural.” With
souls of people around the world,” but also to “quench the universal
the current of the conversation flowing in a more scientific direction, I
thirst for love and connection, making this world a more mindful
decided to collect the technical information from Heart Water’s Chief
place.” When I sat down with them, they shared their inspirational story,
Water Officer, Mark Howell.
and revealed their vision for how Heart Water would help others nourish their bodies and souls.
basics of how the company harvests
Based on the Dadashis’ personal histories, it appears as if
the two were bound by fate. Michael’s battle with alcohol
water off of 85,000 square feet of
addiction was the very difficult struggle that eventually led him to the
roof space,” he says. “When it rains,
well of healing. Having replaced alcohol with water, he knew he wanted
we let all the water flush off outside
to enter the water business. Soon after, he met the woman of
because there’s going to be some
his dreams, Ylianna and the pair began dating. She had studied
impurities on the roof.” But they’re
water at the University of the Incarnate Word, and she was familiar
very careful to avoid wasting that
with how dirty the bottled water industry is. Michael explains that
he and Ylianna “knew they wanted to do a product together that had
whatever we don’t collect run into a
a social impact and give-back model, and something that was tied to a
retention pond so the water doesn’t
foundation.” A few meetings with friends and a few phone calls later,
go and fill rivers and aquifers.”
Ylianna and Michael decided to invest in what was then Sky Springs
According to Howell, the average bottled water company creates
Rain, an Austin-based bottled water company that prided itself on
massive amounts of waste by dumping much of the water that they
the use of rainwater instead of spring water. Four years later, the
harvest, since groundwater is so polluted.
Dadashi duo acquired Sky Springs Rain and officially launched the Heart Water brand.
Next, I ask him to break down (in layman’s terms) the ozone purification process. “We manufacture ozone through electricity but we inject it through a Venturi system.” Additional research explains that, “a Venturi is a system for speeding the flow of the fluid by constricting it in a cone-shaped tube. What we’re basically doing is emulating a thunderstorm. When an organic substance such as water collides with electricity, it forms a gas called, O3, a.k.a, ozone. Just three molecules of oxygen.”
ALI ABDUL RAHMAN
24 / EdibleAustin.com
EdibleAustin.com / 25
The mission of Heart Water is to "nourish the mind, body and soul of people around the world and quench the universal thirst for love and connection, making this world a more mindful place."
Pure and simple, Howell informs me, “this is the primary method of disinfectant for Heart Water, used in lieu of the typical chlorine, ammonia or chloramines.” Finally, it’s time to address the elephant in the room: “If Heart Water relies solely on rainwater, what happens in the event of a drought?” “We have designed this entire facility to go 90 days without measurable rainfall if need be,” says Howell, though he confirms that Heart Water stores about a quarter of a million gallons of raw water on hand as a drought contingency plan. Overall, he says, he’s not too worried about a lack of water, even in Texas. But what about climate change? “First and foremost," Howell explains, "it’s all about educating people that only 0.7 percent of water on Earth is usable, drinkable, and accessible to the global population, and NASA predicts it’ll drop to 0.5 percent by 2050.” Thinking about how this situation could be addressed before the planet dries out, I asked Howell if Heart Water has any initiatives to lobby with local politicians and spread the word about sustainable water. “You have
working on a sparkling option that will come in an assortment of
to pitch this as common sense,” he says, “and there has to be money,
flavors. When will we be able to buy it? “Soon,” the Dadashis say
value, and return on investments tied to it to incentivize people to be
coyly. In the meantime, we can fill up on all the heartfelt goodness
stewards of water. It’s not a hippy dippy thing.”
of the original fan favorite.
And speaking of elephants in the room: Plastic. Another key to Heart
Empowered by their commitment to create a community of
Water’s sustainability model includes bottling in aluminum rather
support, Michael and Ylianna provide a judgment-free platform on
than plastic, keeping the water cooler longer and keeping plastic out
their website, where people can share stories of suffering to create a
of the landfill.
dialogue, inspire community and touch hearts. To find out where to
Finally, all that talk about water makes us thirsty, and it’s time to taste
grab a bottle for yourself, visit pouryourheartout.com.
what we had been discussing. Heart Water is incredible — light,
Lastly, be sure to check out Michael and Ylianna’s nonprofit, the
pure and airy, without the thick feel and peculiar taste you’ll often
Heartwater Foundation, whose mission is “to improve the lives of
find in bottled water. Pure, fresh water couldn’t have been any
children suffering from extreme poverty, disease and families of
better, and as a bonus, Michael and Ylianna shared that they are
addiction.” That’s something that we can all drink to.
26 / EdibleAustin.com
EdibleAustin.com / 27
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Grammy's English Muffin Bread Made with Heart Water Makes 2 loaves 3 c.
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flour, plus extra
2 ¼ oz. packages active dry yeast 1 T.
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W H AT ’ S
SEASON story and photography by RACHEL JOHNSON
Texas offers a unique calendar of in-season fruits and vegetables! Use this list to guide your way through the local farmers market
Grilled Broccoli "Steaks" with Caper-Shallot Vinaigrette
and inspire dishes to share with friends and family. Learn how to transform produce with simple techniques and showcase peak-
Makes 4-6 servings
season flavors for a true taste of Texas.
For the broccoli: 4
whole heads broccoli (about 2 lbs total)
To capture the departure of winter and whispers of spring, we turn
extra virgin olive oil
to simple preparations and allow the produce to shine: Peak-season
strawberries are briefly soaked in a vanilla syrup and paired with easy
freshly cracked black pepper
cream biscuits. Don’t throw away the syrup — the leftovers make for
medium shallot, peeled and diced
clove garlic, minced
an excellent addition to cocktails or lemonade. For a show-stopping vegetable side, flip a floret of broccoli on its head, slice into thick steaks, roast and garnish with a zippy shallot vinaigrette with briny capers. Arugula
For the vinaigrette: ¼ c.
white wine vinegar
1/3 c. 2 T.
toasted pine nuts
Grated pecorino cheese, for serving
this will prevent browning. Using a pastry brush, generously oil the
broccoli. Sprinkle with salt, pepper and garlic powder. Roast for 25
minutes, or until slabs are generously browned and stems are tender.
Tomatoes (Hot house)
extra virgin olive oil
Preheat the oven to 375°. Set the broccoli on a cutting board, stem side up. Slice vertically into ½-inch slabs. Some of the florets will BURHAN REXHEPI
fall off — set those aside and store for another use. Lay the slabs on a baking sheet. Do not use parchment paper or a silicone mat, as
While broccoli is roasting, combine shallot, garlic, vinegars, water, mustard and salt in a mason jar. Allow to sit for 15 minutes as the shallot mellows in the vinegar. Add oil, secure jar with lid and shake until oil is emulsified, about 30 seconds. Stir in capers. To serve the broccoli, spoon caper vinaigrette over steaks and garnish with pine nuts and grated cheese.
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WHAT'S in season
WHAT'S in season
Sweet Cream Biscuits with Strawberries Makes 8 large biscuits or 12 small biscuits For the strawberries: ½ c.
vanilla bean paste or 1 whole vanilla bean pod, seeds scraped
strawberries, trimmed and diced
For the biscuits: 3 c.
plus ¼ c. heavy whipping cream
turbinado sugar, plus extra to top biscuits
For the whipped cream: 1½ c. heavy whipping cream
Start with the strawberries. In a large, heat-proof jar or liquid
Drop dough onto the prepared baking sheets, brush with the
measuring cup, combine the sugar and water. Microwave in 30-
remaining ¼ cup heavy cream and sprinkle evenly with turbinado
second increments, stirring in between until the sugar is
sugar. Bake for 10-12 minutes, or until the tops are golden brown and
completely dissolved. Allow to cool, and add vanilla paste (or seeds) and
the sugar has caramelized. Allow to cool slightly, and transfer to a
strawberries. Set aside to macerate while you prepare the biscuits.
cooling rack until ready to serve.
Preheat the oven to 450°, and line 2 baking sheets with parchment
To make the whipped cream, vigorously whisk the heavy cream in a
paper or a silicone baking mat. In a large bowl, whisk together the
large bowl until stiff peaks form. Whisk in a few tablespoons of the
flour, sugar, baking powder and baking soda. Gently stir 2 cups of
strawberry sugar liquid, adjusting to taste.
cream into the flour mixture until a soft dough forms, careful not to overmix.
Don’t throw away the syrup — the leftovers make for an excellent addition to cocktails
To assemble the biscuits, gently split each biscuit in half with a fork, and top with a dollop of cream and spoonfuls of strawberries, draining off syrup as necessary. Biscuits will keep in an airtight container for up to one day. To serve the next day, refresh biscuits in a 350° oven for 3 minutes. You can prepare the strawberries up to two days in advance, and we recommend using any leftover syrup for cocktails or lemonade!
or lemonade. 32 / EdibleAustin.com
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Crisp Farms by SARAH MCCONNELL / photography by PATTY ROBERTSON
estled among the farm and ranch lands of Central Texas,
loop system to grow pure, organic produce and humanely raised tilapia.
in Smithville, sits a seemingly ordinary greenhouse with an extraordinary purpose. Welcome to Crisp Farms, one
For Chris, who’d worked with his father, Bob, in the family
of only two certified-organic facilities in Texas that uses aquaponics
business before launching Crisp Farms, the appeal wasn’t only in the
to grow fresh, sustainable produce. What makes this family-owned
aquaponics process but also in the prospect of getting to work with
farm’s produce particularly unique, however, is not just the fresh, pure
his father. “We’re really comfortable working together. We’re always
quality of its produce but the innovative way that produce is grown.
looking for ideas. How can we work together? How can we start something new?” Chris says. In 2017, Chris’ husband, Grant
For owners Bob and Chris Nagelhout (a father-and-son team), the idea
Richardson, also joined the team, bringing his knowledge of environ-
for an aquaponics farm began with a love for gardening and fishing and
mental engineering and water treatment. When asked what it’s like
a deep appreciation for their environment. “I don’t really distinctly
working together as a family on a day-to-day basis, Bob elbows Chris
remember the day it happened — I just know that it happened,” Chris
and says, “Sometimes, you don’t like me.” As the two laugh, the mutual
says with a chuckle when asked where the idea originated. After
respect and affection for one another is undeniable. Smiling, Chris
discussing the concept with a friend over dinner in Austin, Chris and
adds, “You have somebody there who has your back. Sometimes it
Bob quickly found themselves enamored by the process. They launched
feels a little lonely working in an office, but if you have someone there
into extensive research on aquaponics and consulted with experts to
that you know you can trust, it makes the hard days a little bit easier.”
learn the intricacies of and best practices for creating an aquaponics
34 / EdibleAustin.com
system. Bob has a background in construction, and Chris has a degree
While wandering between rows of giant blue fish tanks, Chris breaks
in environmental design and passion for localized cuisine from his time
down the process of aquaponics. In essence, it all begins with the
studying in Italy. These individual strengths, combined with a shared
tilapia. Water from each of the six tanks, which house approximately
love of the outdoors, made the Nagelhouts the ideal team to make Crisp
600 fish apiece, circulates to separate filtering tanks that remove all
Farms a reality. From there, the two developed a unique business plan:
solids in a process Chris jokingly calls “compost tea making.” Once
create a sustainable, zero-waste aquaponics farm that uses a closed-
the solids are filtered out, a process called nitrification takes place,
EdibleAustin.com / 35
Crisp Farms is one of only two certified-organic facilities in Texas that uses aquaponics to grow fresh, sustainable produce.
and that’s the link between the fish and the plants in the greenhouse.
For Chris and Bob, so much of the fun and passion of aquaponics
As nitrifying bacteria converts the ammonia to nitrate, the water
is found in the experimentation. “It’s just so different from regular
that will feed the produce grown in the greenhouse is infused with
agriculture. I don’t think anybody has the exact science behind it.
nutrients, without the need for fertilizers or other chemicals. From the
Everybody does it a different way because we’re learning,” Bob says.
filtered tanks, the nutrient-rich water makes its way to the greenhouse
“We don’t ever, ever pretend to be experts at this. I feel like we’re
through a piping system, where it is used to nourish the plants before
just floundering our way through this and having more success than
circulating back to the tilapia tanks to begin the process all over again.
failure,” Chris humbly adds, while chuckling at the accidental pun and
“They’re our fertilizer,” Chris says of the tilapia. “A traditional farmer buys
eyeing the tanks holding approximately 3,600 fish behind him.
fertilizer and manure and compost, but we just buy fish and high-quality
Though tilapia is sold on occasion, at Crisp Farms, it’s really about
fish food. That’s our input.” Approaching one of the tanks, Chris says with a
the produce. With offerings that include kale, chard, collards, spinach,
chuckle, “They’re probably pretty hungry at this point in the day. If you get
bok choy, parsley, basil, oregano, cilantro, mint and other specialty
close, they’ll splash, and you might get an aquaponic water bath.” He then
demonstrates by throwing a handful of fish food into the tank, setting off a
consumers can take heart knowing that what they’re buying is pure
chorus of splashing and flopping as the fish descend.
Texas produce grown in a way that protects the environment and honors
“It’s fun because we learn every single day,” Chris says while wander-
ing through rows of radiant butter lettuce in the brightly lit greenhouse. Despite the humidity in Central Texas that can sometimes make less than ideal conditions for growing produce, the greenhouse allows greens to grow year-round, even in the shorter winter months when there’s less light. Chris and Bob worked with a manufacturer to add LED lights to amplify growth time when necessary and counter the effects of UV filters on the greenhouse as needed. Surrounded by lettuce varieties and leafy greens on all sides, Bob says with an eye to the produce, “Yeah … We eat a lot of salads.” Chris laughs and adds, “My mom will text him and say ‘Hey, can you bring home eight heads of lettuce?”
36 / EdibleAustin.com
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This family owned and operated farm in Central Texas is using locally grown produce to create a sense of community.
Chris says he loves all their produce, but if he had to choose, he might be slightly partial to the spring mix and the microgreens, which he describes as “babier baby greens.” On average, these greens are 10 to 14 days old when harvested, so they never develop into full-grown plants. In this state, the greens can be described as nothing less than cute, and creative names like “Make it Mighty,” “Amazing Asian” and “Little Italy” on their packaging only make them cuter. Altogether, the word that comes to mind when looking at this produce is “clean.” Because everything is grown in a greenhouse, the produce doesn’t suffer the harsh effects of the environment. Other than a small root ball at the bottom of the lettuce, the produce is ready to be eaten at the moment of harvest without needing to be washed. No soil or dirt lingers on the leaves. No animals or pests have mingled with it. The produce is nothing but organic and sustainably grown, and it’s harvested on average 24 to 36 hours before being shipped to Central Markets, Whole Foods and Wheatsville Food Co-ops around Texas. As Crisp Farms continues to expand, their hope is to one day be Texas’ source for organic salad produce — a dream well on its way to becoming a reality. 38 / EdibleAustin.com
EdibleAustin.com / 39
Take It Outside by ADA BROUSSARD / photography by RACHEL JOHNSON
icnic: It’s a noun, it’s a verb, it’s a table, it’s a blanket. It’s the warmth of the sun on your shoulders and a perfectly chosen spot. And in Texas, there is no better time to picnic than in
the spring. If you’re lucky, you might be joined by a smattering of wildflowers or the babble of a creek.
Zilker Park + Carrot Hummus There is no picnic spot more classically Austin than the great lawn at Zilker Park. On any particularly sunny day, groups of friends gather on the lawn to relax and soak in the rays. It’s perfect for BYO-
Please, picnic this spring. When you picnic, simple food seems to be
snacks (to share), and BYO-picnic blankets. For the ultimate picnic
effortlessly elevated just by the fact that you’ve thoughtfully packed
experience, connect everyone’s blankets together to form a loungy
it and are enjoying it al fresco. If you take the extra step and bring
patchwork of fun. Bring a frisbee, kite or soccer ball, and instruct
a few picnic accessories — a colorful blanket, cloth napkins and
everyone to bring a dish to share for the ultimate snack spread.
maybe a condiment or two — your meal becomes a sweet ritual. Pack
We recommend starting with carrot hummus. This hummus
up your car, fill it with as many friends as possible and head to one
can be made with roasted carrots straight out of the oven
of the countless beautiful picnic spots Austin and the surrounding
(the warmth will help the flavors come together), but it’s
areas have to offer. For inspiration and help getting out the door, we’ve
also a great use of leftover roasted carrots from the fridge.
paired some of our favorite locales with the dishes we love to enjoy at each.
Serves 5 1
bunch carrots, sliced and roasted
can chickpeas, drained
Juice of one lemon, plus a bit of zest
garlic cloves, grated
½-1T. honey ½ t.
sriracha or Yellowbird
Salt and freshly cracked black pepper
Water, as needed
To top: A bit more olive oil, freshly chopped cilantro
or parsley and chopped peanuts
To serve: Fresh pita, or your favorite chips Combine the roasted carrots with the rest of the ingredients using a food processor or blender, adding a bit of warm water if it seems too thick. Once you’re happy with the texture, taste your hummus and adjust for salt and lemon. Transfer the hummus to a container with a tight-fitting lid. Make a depression in the center of the hummus, and pour a bit more olive oil on top, then sprinkle RALPH YZNAGA
with chopped herbs and nuts. This is the perfect picnic dish as it’s best enjoyed at room (or Zilker) temperature. As always, picnic responsibly: pack it in, pack it out.
40 / EdibleAustin.com
EdibleAustin.com / 41
Barton Creek Greenbelt + Muffaletta-Inspired Veggie Sandwich There is no better way to enjoy a picnic than to hike to its
Preheat the oven to 425° to roast the cauliflower and carrots.
location, and there is no easier spot to jump on the trail than the
Drizzle the sliced cauliflower and carrots with a few tablespoons
Barton Creek Greenbelt. For your picnic, we recommend this
of olive oil. Season with salt and pepper, and toss until well coated.
muffaletta-inspired veggie sandwich, which is made on one long loaf
Place all the veggies on a sheet pan (or two, if necessary to avoid
of bread like ciabatta, focaccia, sesame or even a large hoagie roll.
piling), and roast until the cauliflower is tender and beginning to
The secret is that this sandwich is meant to be sliced on location,
brown, rotating the trays if you’re using two. This should take about
impressively turning one gigantic sandwich into several smaller ones
15-30 minutes. Once the vegetables are roasted, add more salt and
— a trick some friends showed me on a trip to the swamp years ago.
pepper to taste, then set aside to cool. Once cool, toss them with a
Wrap a serrated knife in a dishcloth and secure it with a rubber band
splash of red wine vinegar or the juice of half a lemon.
to bring it along safely. Here, we’re suggesting you roast cauliflower and carrots for your sandwich, but any of your favorite roasted
While you’re waiting, jazz up the mayo. Either by hand or in a food
vegetables, including broccoli, eggplant, squash or peppers, would
processor, finely chop the capers, olives and parsley, and then fold
work. If you’re on sandwich duty, tell your fellow hikers to bring a bag
into the mayo. Season with salt.
of chips, a piece of fruit and something sweet to share. Next, assemble the sandwich. Cut the loaf of bread in half Serves 4
lengthways, and set it on a large sheet of parchment paper. Spread 1
head of cauliflower, sliced
the mayo mixture on the bottom and top halves of the sliced bread.
½ to 1 lb carrots, sliced lengthwise
On the bottom half of the bread, layer the roasted carrots and
Salt and pepper
cauliflower, and don’t be afraid to pile them on. Next, layer the
Red wine vinegar or lemon juice
1/3 c. ¼ c.
pitted green olives finely chopped parsley
pepperoncini peppers, sliced
long loaf of bread
provolone cheese, thinly sliced
Wrap the sandwich in parchment paper, and then wrap the
Several large handfuls of arugula
package tightly in plastic wrap. If you have the bag the bread came
Fresh basil leaves
in, you can slip your wrapped sandwich into it. If not, wrap with
Red onion, thinly sliced
tinfoil or plastic wrap. And don’t forget a knife! If you’re feeling very
provolone cheese and then the pepperoncini peppers. Last, pile large handfuls of arugula on top. (Don’t worry if it seems like a lot, the arugula will shrink down as soon as you put on the top, and even more so when you begin to hike.) Sprinkle the arugula with a bit of salt, add the basil and onions, and then top the sandwich. Don’t be afraid to squish it down a little.
ambitious, borrow a technique from Subway and combine 3 tablespoons olive oil, 1 tablespoon vinegar and a little salt and pepper in a small plastic bottle with a tight lid. Bring this to your picnic, and pass it around for folks to add additional oil and vinegar to their sandwiches.
42 / EdibleAustin.com
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Ciao! Texas by KRISTI WILLIS / photography by RALPH YZNAGA
Texas wine lovers may want to brush up on their Italian, as an
rich with dark cherry and plum flavors and just a hint of smoke
increasing number of wineries in the state are starting to add
from the three years it ages in barrel, making it an ideal match for
central and southern Italian varietals to their offerings. Easy
wild game or Texas barbecue.
drinking whites like vermentino and trebbiano pair perfectly with hot, lazy Texas afternoons, and medium-bodied reds like montepulciano and dolcetto are guaranteed crowd pleasers. Duchman Family Winery was among the first Texas wineries to embrace Italian grapes, developing a robust portfolio of popular and award-winning wines. Duchman Family Vermentino, a bright, crisp white with hints of citrus and green apple, has become a mainstay on Texas wine lists and a regular award-winner at international wine competitions, most recently winning Gold at the 2019 San Francisco International Wine Competition. “We had such great success with our vermentino right off the bat, selling more than twice as much of it as our next best seller,” says Dave Reilly, winemaker at Duchman Family Winery. “Since then we haven’t changed much — we use the same yeast, we only do stainless steel fermentation and we ferment relatively cool. It’s simple, but it just tastes good.” On the other end of the spectrum of wine styles, Duchman has also received critical acclaim for their full-bodied red made of aglianico grapes, winning Best in Class at the 2019 San Francisco International Wine Competition. The robust wine is
Where to Find Italy in Texas PEDERNALES CELLARS
2019 Texas High Plains Vermentino
2016 Aglianico 2015 and 2016 Italian Stallion red blend 2016 Montepulciano 2015 and 2017 Sangiovese
RANCHO LOMA VINEYARDS
2016 and 2017 Corso red blend
RON YATES WINES
2017 Montepulciano 2017 Pinot Grigio
2016 Farmhouse Sangiovese 2017 Sangiovese Pet Nat 2017 and 2018 Sangiovese Rose
DRIFTWOOD ESTATE WINERY
DUCHMAN FAMILY WINERY
2017 Duchman Family Vermentino 2015 Duchman Family Aglianico 2018 Duchman Family Trebbiano 2016 Duchman Family Montepulciano
2017 Signor Vineyards Sangiovese 2018 Signor Vineyards Montepulciano Rose
SOUTHOLD FARM AND CELLAR
2018 Hidden In Your Heart (barbera)
2018 Louisa (vermentino)
THE GROWER PROJECT
2018 Rosato (sangiovese) 2017 The Source Sangiovese
WEDDING OAK WINERY
2017 Montepulciano 2015 and 2017 Sangiovese 2018 Rosato di Sangiovese 2018 Trebbiano
2017 Dolcetto Reserve
BENT OAK WINERY
2018 Barbera Texas High Plains 2018 Dolcetto Texas High Plains 2018 Sangiovese Texas High Plains
BINGHAM FAMILY VINEYARDS
2016 Dolcetto 2018 Vermentino 2018 Trebbiano
Estate Aglianico received a Best in Class award at the 2020 San
Francisco Chronicle Wine Competition.
BURKLEE HILLS VINEYARDS
That success was far from a guarantee when the winery started working with the varietal. ”When Oswald Vineyards planted just under eight acres of aglianico, no one had really worked with the grape in the state, so he was taking a huge chance,” says Reilly. Oswald’s gamble paid off, and now aglianico is regularly being recognized as a star not just for Duchman, but for other Texas wineries as well. Most recently, Perissos Vineyards’ 2017
While most Texas wines made with Italian grapes mirror the style of the classic wine, Texas sangiovese is different from the standard Chianti. “Vermentino, montepulciano and aglianico make a very comparable wine to those that come from Italy, but Texas sangiovese is different,” says Reilly. “It makes a light, bright, red-fruit-driven wine. For someone who loves a big Italian sangiovese like Brunello, Texas sangiovese is a different wine, but people still love it.” With something to please every palate, Lone Star oenophiles have much to love in Texas wines with Italian style.
LOST DRAW CELLARS
2017 Reserve Sangiovese Alto Loma Vineyards 2018 Texas Sangiovese
2015 Vermentino 2017 Sangiovese
Paulo Primitivo Paulo Sagrantino Estate Sagrantino Pinot Grigio
Easy drinking whites like vermentino and trebbiano pair perfectly with hot, lazy
THE LEANING PEAR
H ill C ountry -inspired Cuisine
Unique. Well Crafted. Delicious.
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EdibleAustin.com / 47
The Perfect Partner for Your Business Targeted Demographic
Summer’s here, and there’s nothing more satisfying than enjoying great food outdoors. And a picnic basket means you have all the essentials in portable form—kind of like a kitchen laptop. But as summer wears on and you start to grow tired of the standard-issue picnic lunches, consider something different. A picnic brunch is great any time of day, but especially delicious for a midday break between swims, or a morning-after-the-campout feast.
130K 25-55 81%
Yogurt & summer berry parfait Frittata-in-a-ciabatta sandwiches Fresh fruit & teeny-treat kebabs Watermelon lemonade
70% women and 30% men Layer yogurt and assorted fresh berries from your garden or the market in used jam jars for a pretty (and tightly sealable) parfait. Top with a sprinkling of granola for added crunch. Skewer chunks of fresh summer fruit with a few bite-sized treats—make your favorite cookies or muffins in miniature form and alternate with fruit on each skewer for an extra-sweet portable treat. Note: Little squares of waxed paper between the treats and the fruit will prevent sog.
Targeted household Demographic
Slice a loaf of ciabatta in half and fill with your favorite frittata. Square ciabatta loaves fit easily into a plastic food saver.
34 25% 130K 25-55 81% income
years old college average graduates household income readers are willing to pay more for
70% women and 30% men
Local, Organic and Humanely Raised food.
94% of readers are willing to pay more for
Local, Organic and Humanely Raised food. Travels regularly.
Buys from local food artisans.
Travels Keeps issues regularly. over a month.
Buys from Purchases local food alcohol. artisans.
66% own their home.
¼ cup fresh-squeezed lemon juice ½ cup fresh watermelon puree (pour through a strainer to remove seeds) 2 tablespoons simple syrup* 1 cup cold water * Simmer equal parts water and sugar until sugar has dissolved. For added flavor use vanilla or lavender sugar.
66% own Reads every theirissue. home. Make the night before—mix all ingredients and pour into a plastic bottle, leaving a bit of room for expansion, and freeze until solid. This can be the ice pack in your basket, and it will be thawing but still cool by the time you’re ready to enjoy it.
Works out Reads every multiple times issue. per week.
Keeps issues over a month. Spends
$250+ on food a week.
45% have kids. 45% have73% kids. have pet(s).
Dines out 2+ times a week. Dines out 2+ times a week.EdibleAustin.com / 49
To get your businessSpends in front of the most community focused audience in
48 / EdibleAustin.com
Works out Central Texas, contact us at firstname.lastname@example.org $250+ on multiple times 73% per week. have pet(s). food a week.
Where to Find It This Source Guide is a directory of our advertisers. Many of our advertisers can
patronize them and support our local community.
BEVERAGES Becker Vineyards This winery is one of the most visited in Texas. beckervineyards.com
Spec's Spec's offer a wide selection and lower prices. specsonline.com
Tito's Handmade Vodka Tito's taste-tests every batch to make sure you get only the best. titosvodka.com
FARMS & FARMERS MARKETS 44 Farms
STORES Book People Still the leading independent bookstore in Texas. bookpeople.com
Central Market They live up to their promise every day of being "Really into Food." centralmarket.com
The Herb Bar This oasis has been a haven for healing since 1986. theherbbar.com
Make It Sweet Make It Sweet is the largest cake supply store in Central Texas.
44 Farms offers the finest meat selections. 44farms.com
SFC Farmers' Markets
The Natural Gardener
Downtown & Sunset Valley Saturdays 9am-1pm sfcfarmersmarket.org
Texas Farmers' Market Saturdays 9am-1pm at Lakeline Mall, Sundays 10am-2pm at Mueller texasfarmersmarket.org
Barlata offers more than 40 kinds of tapas. barlataaustin.com
Hays City Store
With music, drinks, casual dining and more. hayscitystoretx.com
Embrace traditional & modern Italian cooking interorestaurant.com
Kerbey Lane Cafe Serving Austinites made-from-scratch comfort food since 1980. kerbeylanecafe.com
Lick Honest Ice Creams Where honest means using the purest ingredients. ilikelick.com
The Leaning Pear An eatery focused on fresh, seasonal & local food. leaningpear.com
Texas Coffee Traders Serving the freshest roasted coffee. texascoffeetraders.com
50 / EdibleAustin.com
Austin's charming organic nursery. tngaustin.com
People's RX Everyone's favorite pharmacy has it all. peoplesrx.com
Royal Blue Grocery
A modern grocery store with what you need. royalbluegrocery.com
Wild Organics Offering
EVENTS, PLACES & MORE Austin Food & Wine Festival One of Austin's largest and most popular festival events is back April 24-26. austinfoodwine.com
Central Texas Food Bank They supplied 39 million meals last year. centraltexasfoodbank.org
Derby Day Austin / The Victory Cup Fine food, polo, balloon rides, the Kentucky Derby and much more, May 3-4. victorycup.org
Fredericksburg Wineries, food, fun and so much more is waiting for you. visitfredericksburgtx.com
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Check out Edible Austin Issue #69 which covers March-April 2020 and learn about aquaponic farming, bottling rainwater for a cause, an amazin...
Published on Mar 2, 2020
Check out Edible Austin Issue #69 which covers March-April 2020 and learn about aquaponic farming, bottling rainwater for a cause, an amazin...