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No. 33 March/April | Outdoor 2014

Cel eb ra ti n g Cen tra l Texa s fo o d cu lt u re, sea so n by sea so n



Member of Ed ib le Commu n ities




(888) 598-0960 |

People are talking .




12346 E US Hwy 290, Fredericksburg, TX 78624 . 830-644-2482 .




CONTENTS outdoor issue 6

Publisher’s Note


Notable Mentions


Notable Edibles

 Foodie Penpals, Jardine Foods, Greenling Meal Kits, Hunters for the Hungry.



Articulture Designs.


Edible Endeavor




Chris and Diane Winslow.


Edible Endeavor

Auntie’s Gluten Free Flour Blend.


No-Waste Kitchen

Take it from the top.


Embracing Local

Community Gardens.


Sunshine Community Gardens

Let the sun shine in.


What I Eat and Why

An Austin seder.


Edible Gardens



Hip Girl’s Guide To Homemaking

Spring cocktails.


Seasonal Muse



Department of Organic Youth

Grow dat.


La Casita de Buen Sabor

A growing legacy: herb gardens.


The Directory

OUTDOOR features 23 Of Field and Stream Connecting a hunter to the plate.

32 Perilous Journey Monarch migration through Texas.

38 Yonder Way Farm Follow a farm family's journey online.

44 Rethinking Backpack Cuisine Wilderness provisioning from scratch.

56 Campfire as Canvas Roughing it in style.

70 The Market Capturing the essence of the market bounty. Find a full listing of our contributors at

COVER: Cows from Yonder Way Farm (page 38). Photography by Lynsey Kramer. EDIBLEAUSTIN.COM







ASSOCIATE PUBLISHER elebrate our Outdoor issue this spring by going to at least one farmers market or farm stand each week! It’s a guaranteed way to provision the best of local

harvests and put a smile on your face. Plus, you never know what you might encounter there. You might spot celebrity chef Bryce Gilmore of Barley Swine and Odd Duck chatting up the

Jenna Noel



farmers while stocking his coolers for the weekend menu. Or you might happen upon a surprise delight—this day-old


Nubian baby goat, for instance, was hanging out at Swede

Whitney Arostegui

Dairy Farm’s booth, just waiting for its first photo op! Did you know that there are farmers markets held in Austin six days a week? And, helping to make your farm shopping even more convenient, Boggy


Creek Farm is expanding their farm market hours to four days a week: Wednesday


through Saturday. You can find a market near you by visiting our farmers market

Anne Marie Hampshire

map on And while perusing our website, check out our source guide for farm-to-table restaurants—and support Central Texas chefs and restaurants who buy a good portion of their ingredients locally and sustainably raised. You can help us celebrate good food and good community outdoors at our second annual Children’s Picnic and Real Food Fair on Sunday, March 30. Presented in partnership with the SANDE Youth Project and the French Legation Museum, this free activity-packed event is a wonderful opportunity to explore our world of local foods with local food artisans, games, cooking demonstrations, music and family-friendly learning experiences galore. Find details at

EDITORIAL ASSISTANTS Melinda Barsales, Claire Cella, Marie Franki Hanan, Cari Marshall, Michelle Moore

ADVERTISING SALES Curah Beard, Lori Brix, Lis Riley


ADVISORY GROUP Terry Thompson-Anderson, Paula Angerstein, Dorsey Barger, Jim Hightower, Toni Tipton-Martin, Mary Sanger, Suzanne Santos, Carol Ann Sayle

CONTACT US Edible Austin 1415 Newning Avenue, Austin, TX 78704 512-441-3971 Edible Austin is published bimonthly by Edible Austin L.L.C. All rights reserved. Subscription rate is $35 annually. No part of this publication may be used without written permission of the publisher. ©2014. 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.

Finally, I'd like to thank the number of readers who let us know that we mistakenly ran a photo of a pyracantha tree instead of a yaupon in our past issue's story, “Stubborn Gets a Second Chance," on Cat Spring Yaupon Tea. We regret this error and invite you to view the correct photo of a yaupon tree, here, and in the digital version of our story online. Happy spring!




Yaupon holly (Ilex vomitoria)



Coop Tour®

Austin TX

Love Eggs


April 19, 2014

Thank you to our sponsors and community partners Austin EcoNetwork Buck Moore Feed and Supply Callahan’s General Store Coyote Creek Farm Edible Austin All Kooped Up Vida Veterinary Mobile Services Wheatsville Food Co-op Happy Hen Treats Flat Track Coffee Funny Farm Industries Greenling The Chicken Fountain Andrea Feathers Artwork by Fernando Muñoz Fernando Muñoz The Victory Garden of Tomorrow Green Goodie Community Partners: Austin Cycling Association Austin and Central Texas Backyard Poultry Meetup Austin Backyard Goat Meetup Austin Permaculture Guild Bike Texas Brazos Valley Poultry Club Compost Coalition Green Corn Project Keep Austin Fed New Farm Institute






notable MENTIONS


FESTIVAL SEASON UNLEASHED! Culinary and libation lovers rejoice—spring is here, which means the return of an array of food and wine festivals around the area. Visit for a complete listing of food-related festivals.


ood fest

df wine an

AUSTIN FOOD & WINE FESTIVAL It’s time to get primed for a bounty


2 4 6 W T E C OU R TH C OLO




arch 15




of tasting, sipping and socializing at The Austin Food & Wine Festival, April 25-27 at Butler Park and Repub-

$4 4 pm – 0 8 pm




lic Square Park. Presented by Food & Wine Magazine, the weekend-long series of events includes a highly anticipated lineup of top chefs, winemakers, sommeliers and gourmands from around the US and Austin’s own renowned foodie scene. In addition to the tastings, panel discussions and demonstrations spotlighting such acclaimed chefs as Georgina Pellegrini, David Bull, Monica Pope and Rick Bayless, the festival includes parties and even a showdown. Feast Under the Stars, an extra special prelude dinner on Thursday, April 24, features a locally-sourced, five-course


meal prepared by five award winning chefs—Tyson Cole, Chris Shepherd, Tim Love, Kent Rathbun and Jodi Elliott. The festival kicks off on Friday night with Taste of Texas, a Lone Star State-sized party under the live oaks, featuring tastings with Austin chefs Tatsu Aikawa, Alexis Chong, Todd Duplechan, Jessica Maher, James Holmes and Philip Speer, plus almost a dozen other chefs from around the state. Saturday night’s soiree is Rock Your Taco, where Chef Tyson Cole attempts to defend his title for best taco. A portion of the Festival’s proceeds benefits The Austin Food & Wine Alliance, which is dedicated to fostering awareness and innovation in the Central Texas food and wine community. Visit for ticketing and schedule information.

LA GRANGE UNCORKED Only 60 miles east of Austin, La Grange hosts the second annual La Grange Uncorked on Saturday, March 15. The day-long event is filled with samples of select wine, food prepared by Men Who Cook and live music, benefiting La Grange Main Street and the La Grange Area Chamber of Commerce. For details, visit

Sip. Shop. Dine. Play.


Historic Downtown New Braunfels Wine Tasting . Live Music . Grape Stomp . Weinstein University Chef Showdown . Art Market . Family Activities . Street Dance 8



SUGAR LAND WINE & FOOD AFFAIR The 11th annual Sugar Land Wine & Food Affair is April 23-27, and includes spirited events such as a bartender challenge, wine and Scotch seminars, a grand tasting of creations by more than three dozen chefs, a sip-and-stroll through the historic Imperial Sugar Land Three Bay house and a bistro brunch in Sugar Land Town Square. For more information visit

CHECKING OUT THE COOPS Every spring in Austin, many of the city’s more interesting chicken coops get their day in the sun with the Funky Chicken Coop Tour. This year’s tour is on Saturday, April 19, and includes a raffle of various poultry-related prizes, including the grand prize of a deluxe coop. Now in its sixth year, the self-guided tour—perfectly planned to do by bike—promotes sustainability while connecting tour-goers with the best sources of information about urban chicken ownership. This year the tour benefits the New Farm Institute. Visit

Wildflower Days 2014 TM

Open daily. March 10 — May 31

Spring Plant Sale & Gardening Festival April 12 & 13 for more information. 4801 La Crosse Avenue • 512.232.0100


Spring is the perfect time of year to stroll some of the city’s vibrant urban farms, made easy by the East Austin Urban Farm Tour on Sunday, April 13. Each ticket-holder can visit Boggy Creek Farm, HausBar Farm, Rain Lily Farm, and Springdale Farm—all verdant sources of an astonishing amount of produce year-round on Austin’s East Side. Enjoy tastings from chefs, local brewers, wine merchants and mixologists while getting to know the farmers who bring you the freshest food around—and who will answer your gardening questions too! The event aims to change the way you look, taste and experience local food, while raising funds for Farm and Ranch Freedom Alliance—an organization that aids independent family farmers and protects a healthful food supply for American consumers. Visit for more information.

CELEBRATE YOUR VEGETABLES! Those with a plant-based diet will be in veggie heaven at the Texas VegFest on April 5 at Fiesta Gardens on Lady Bird Lake. The fes-

present a


Children’s Picnic and Real Food Fair French Legation Museum • 802 San Marcos St.

Sunday, March 30 • 1–5 pm • Free! bring a picnic • grow a garden • play games • meet farmers & local food vendors • cooking demos • music and more!

tival celebrates the benefits of a vegetarian lifestyle, with tastings, cooking demonstrations and speakers, in addition to entertainment and children’s activities that encourage improved health, protection of the environment and an a cruelty-free relationship with animals. Visit for more information.

CHILDREN’S PICNIC AND REAL FOOD FAIR Presented by the SANDE Youth Project, Edible Austin and the French Legation Museum, the second annual Children’s Picnic and Real Food Fair invites families and friends out to the expansive grounds

Photography from 2013 Children’s Picnic by Rebecca Richard

of the French Legation Museum on Sunday, March 30, from 1–5 p.m. for an afternoon of fun, sharing and learning. Picnics can be packed from home or provisions purchased on the grounds from a host of local farmers, artisans and vendors who will also be offering tastings. This free event features cooking demonstrations, workshops and family-friendly interactive activities, where you can learn about gardening, beekeeping, wellness and how to have fun with food. For more information, visit




FESTIVAL Saturday - April 5th, 2014 12pm - 7pm @ the orchard

As of 2014, Foodways Texas—a nonprofit organization that works to save and savor Texas’ culinary traditions and food cultures—has relocated to the American Studies Department at The University of Texas at Austin. Greater access to the organization’s collection of oral history projects, documentary films, recipes and diverse culinary interests make it a valuable resource for researchers and the community at large. Foodways Texas, whose members include farmers, ranchers, microbrewers, academics, historians, chefs, restaurateurs and food writers, also hosts annual scholarly symposiums, featuring statewide foodie finds and instructive culinary seminars. This year’s symposium, Farm to Market 2014, will be held March 20-22 at the AgriLife Center facility on the campus of Texas A&M University in College Station. Details at

A NEW GARDEN AT THE WILDFLOWER CENTER This May, the Lady Bird Johnson Wildflower Center will open The

tastings live music Texas wines local restaurants cooking demos orchard seminars tree sales kids activities

Luci and Ian Family Garden, a family-friendly sanctuary that stretches over 4.5 acres of meadows and woods. Designed by landscape architect Gary Smith, the garden will celebrate its natural environment through creative, interactive, educational and fun features like a mosaic-inlaid limestone wall, a group of giant bird’s nests and a maze. Details at The Wildflower Center is also host to other events this spring, including its beloved Wildflower Days from March 10 through May 31, which welcomes in the peak season for pristine views of flourishing wildflower fields. The annual Spring Plant Sale & Gardening Festival will take place on April 11-13. The festival will kick off on Friday at 11:30 a.m. with a talk by Lucinda Hutson, author of The Herb Garden Cookbook and Viva Tequila! On Saturday at 11:30 a.m., author Matt Turner will speak on his book Remarkable Plants of Texas. Plants will be on sale all day Saturday and Sunday. For details, visit

IN LOVE WITH OLIVES The second annual Olive Wine & Food Festival will take place on Saturday, April 5, at the Texas Hill Country Olive Company orchard in Dripping Springs. This year, the line up boasts names such as Jack Gilmore from Jack Allen’s Kitchen and Will Packwood of Hardie’s Gourmet Specialist, Celtic Seafare and Aurelia’s Chorizo— plus a host of local wineries. The festival will also feature live music, local gourmet food, cooking demos, tastings and book signings. Visit

RELAX AND SMELL THE LAVENDER Although Becker Vineyards is most known for its namesake—wineproducing vines—the property near Fredericksburg is also home 10



to three acres of beautifully fragrant lavender. On May 3-4, Becker Vineyards will host the 16th Annual Lavender Festival, with wine tastings, vineyard tours, live music, vintner luncheons, lavender products and more. Visit for details.

Photography of Indian Blanket by Carolyn Fannon, Lady Bird Johnson Wildflower Center





hat’s better than a surprise package delivered right to your doorstep? How about one filled with an assortment of re-


gional goodies, homemade treats and other fun snack items from a fellow epicure? Meet Lindsay Livingston of Columbus, Ohio— a registered dietician who agrees, and thus launched Foodie Penpals in September of 2011. Her free online service randomly matches participating food enthusiasts who then assemble and


send one another a package filled with delicious edibles that total less than $15, along with a written note explaining the contents. “I was thinking, Wouldn’t it be cool if you could get food in the mail?” says Livingston, who runs the program through her diet and nutrition blog, The Lean Green Bean. “Then, I talked about it with my blogging friend, and the first months, we did an experiment with twenty or thirty of us and then it just grew from there.” Since the launch, Foodie Penpals has grown to include up to 1,000 participants at a time during some months—hailing from all over the US and even Canada (though Canadians are matched ex-



clusively with each other because of customs issues). Livingston notes that participants are responsible for deciding how to ship their items, and must follow all laws regarding food shipment in their state in order to participate. And even though people receive a different pen pal for each month they choose to participate, Livingston says a few of the registrants have become real-life friends as a result of the program. Fellow blogger Nicole Woon says she has enjoyed the expe-



riences she’s had with her three different matchups. “I made it a point to specifically request local goodies from the pen pals I was paired with and was always pleasantly surprised by the treats I received—from an Arkansas barbecue joint’s house seasoning to Kentucky bourbon chocolates,” says Woon. “It’s fun to receive


surprise boxes in the mail, but the true delight for me came at the beginning of each month when I was able to put together a package specially tailored to my pen pal’s taste buds.” For Livingston, memorable gifts from her own pen pals have included a homemade ginger-peach granola and even a CD of songs to listen to while cooking. “I thought that was pretty cool,” she says. But what's even cooler, according to Livingston, is knowing that more packages filled with foodie-friendly fare will keep coming in the mail. —Nicole Lessin For more, visit

23rd-27 th







kind of systematic work that my


nership has been so successful

ployment development specialist with Hays Consolidated Inde-

that it has allowed some students,

pendent School District’s (HCISD) special education department—

who were previously struggling,

was brainstorming ways to better serve some of her special needs

to show hidden abilities—includ-

students with respect to their vocational training. “I was thinking

ing an autistic young man who

about this group of students who are not able to go out into the

went from being highly distract-

community…maybe they’re runners or maybe they don’t follow

ible and in need of constant supervision to the most meticulous and

directions well enough in situations where it could be dangerous

productive maker of trays for the kits. “When it was time to go, we

for them,” she explains. “They needed a sheltered type of workshop

literally could not get him to leave,” Schwandt remembers. “He was

where they could get closer supervision.” Luckily, the former Kyle

continuing to work and he would not stop and everyone was just in

Public Library building was just becoming available to the district,

amazement saying, Really? He did all of this?”

and Schwandt and HCISD jumped at the chance to occupy the building. Soon, the new Vocational Training Center became a reality.

McGee agrees that the students in the program have done a great job and says it’s a positive situation for everyone involved. “We’re in

What’s more, Schwandt discovered she had an ideal partner in

the middle of the chili season, and they probably made ten or twelve

Jardine Foods, Inc.—a Buda-based business that sells chili kits, sal-

percent of the chili boxes that we have shipped around the world

sas and other Lone Star State-themed condiments across the globe.

[in 2013],” he says. “Exporting Texas culture and helping Texas kids

“We make a product that’s a box or a bag that has all of the [prepack-

simultaneously makes a great project. It’s awesome.”

aged] spices, which are premeasured, all in a little kit, and is a great

Schwandt says this kind of success would never have been pos-

way for people who didn’t grow up in Texas to have a little bit of

sible without the center and the generous support of Jardine Foods,

Texas on their table,” explains Jardine Foods’ Chairman Bobby Mc-

which has not only provided her students with steady work, but

Gee. “These things are a bit complex to assemble, and they require

also supports the program financially. “I’m so proud of my guys,

people putting ten little items in a box. It has to be done by hand.”

and I am just so grateful to Jardine,” she says. “I can’t even express

Schwandt says these kinds of deadline-free tasks performed at the center perfectly fit the bill for her students. “There’s a process with a beginning, middle and end,” she says. “This is exactly the




how much I appreciate their willingness to work with us and help our students.” —Nicole Lessin For more information about Jardine Foods, visit

Photography of Jardine’s chili kits courtesy of Jardine Foods, Inc.

students can do.” In fact, the part-

ast year, 18-year teaching veteran Victoria Schwandt—an em-

Photography of Greenling's Pesto Pasta with tomatoes and kale meal kit courtesy of Greenling

GOOD FAST FOOD o matter if your diet is vegan, Paleo,


family favorites, to now more than 130 differ-

gluten-free or you just want some good,

ent recipes and prepared foods—including

old-fashioned baked chicken like Grandma

kits for casseroles and slow-cooker meals,

used to make, the online grocer Greenling

ready-made salads, fresh-pressed juices, as

has it all. Its dozens of different meal kits fea-

well as those that are Engine 2 Diet-compli-

ture premeasured and prepped ingredients,

ant, LoveLife program-compliant, gluten-free,

easy-to-follow recipes and an affordable price

vegetarian and more. “There is a huge market

tag—making healthy cooking at home a viable

for young professionals or even busy families

option for even the busiest of Austinites.

who have different dietary needs,” Hutchison

Despite the wide variety, Greenling repre-

says. “Many times, our single-meal kits that

sentatives say one factor has remained constant: a commitment to lo-

serve two are really useful if Mom or Dad is eating a special diet

cal and certified-organic ingredients, no GMOs or pesticides, and using

but they want the kids to have a different meal. It makes cooking a

pastured meats from farmers who have the highest standard of care

couple of different meals at dinnertime feasible.”

for their animals. “Our big mission is to change the way we eat and in-

Signing up for Greenling is free—apart from a $10 deposit re-

crease access to local and sustainable foods,” says Greenling’s Kathryn

quired for the green insulated bin in which the food is delivered—

Hutchison. “What these kits offer is the same quality of food with

and there is no delivery charge for orders of $25 or more. Costs for

easy, convenient and healthy recipes for [our customers] to enjoy.”

the kits and prepared foods range from $2.49 for the Grab & Go all-

Hutchison says meal kits are one of the fastest growing segments

local side salad to $32.99 for a six-to-eight-person chicken spaghetti

of the online business, which started in 2005 with an emphasis on

bake kit (which includes locally sourced mushrooms) to $85.99 for

organic produce—much sourced locally—for the Austin area. The

an Engine 2 Diet five-meal kit that provides 10 servings. “The price

business has since expanded to a full-service online grocery store

is comparable to a value meal at a fast-food joint, but what you’re

with dry goods, grass-fed dairy and meats and more, and now deliv-

getting is grass-fed meat or dairy, or other local and organic ingredi-

ers to San Antonio, Dallas and even Houston zip codes.

ents,” Hutchison says. “Plus, delivery is free—unlike all the gas you’d

Since the prep kitchen opened in 2010, Greenling went from selling a few basic meal kits, such as macaroni and cheese and other

burn while waiting in line at the drive-through.” —Nicole Lessin For more information, visit

This exhibition is organized by the Blanton Museum of Art, with support from the Department of Art and Art History, The University of Texas at Austin. Funding for the exhibition is provided in part by William and Bettye Nowlin. Left: Moche culture, Peru, 200-800 CE, Stirrup spout bottle of blind figure, ceramic, 8 7⁄10 in. high, photo by Mark Menjivar, courtesy Landmarks, The University of Texas at Austin

Blanton Museum of Art / The University of Texas at Austin / MLK at Congress / 512.471.7324 /




Live Honeybee Removal • Beekeeping Supplies • Consultation



t Angel House Soup Kitchen in the Austin Baptist Chapel just east of downtown, Senior Pastor and Director Frank Deutsch

often uses locally sourced ground venison as a key ingredient in a hearty lunchtime stew he likes to prepare for the low-income patrons who come each day. “[The venison] is high in protein, low in fat and we have a lot of guests with high cholesterol and high blood pressure, so it’s better than beef in our stew,” he says. Deutsch procures between 250 and 300 pounds of the meat each year through the statewide effort called Hunters for the Hungry—a twenty-

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year-old program that allows area hunters to donate (for a nominal fee) their legally tagged, field-dressed deer at one of approximately 50 different meat processors across the state. Celia Cole, the chief executive officer of the Texas Food Bank Network (the nonprofit organization that has administered the program since 2013), says that last year, Hunters for the Hungry helped fill a critical need for area food banks by providing nearly 150,000 pounds of venison—especially important in light of the recent budget cuts to the federal Supplemental Nutrition Assistance Program (SNAP). “One of the things that is most difficult for us to get is healthy, lean protein,” Cole says. “There’s a big demand for it, and it’s a critical part of a nutritious diet and something our low-income people struggle to afford.” Charlie Ward, the chief operating officer of Capital Area Food Bank of Texas and an avid hunter himself, says he often donates one deer to the program each year, and has done so for about 15 years— since before he began working with the food bank. “Typically, I’ll harvest two deer for myself because I’m a meat hunter and I like venison,” he says. “Personally, I think it’s the right thing to do to serve the community, so I have the ability to take a third deer and I donate that to the Hunters for the Hungry program. There’s a discounted rate to have that deer processed and typically, that’s about forty-five bucks an animal, so I feel it’s well worth it.” Cole says the goal this year is to bring in 200,000 pounds of venison by continuing to spread the word about how beneficial the Hunters for the Hungry program is for everyone involved—from freeing up valuable freezer space for hunters, to better management of deer for landowners, to providing access to a high-quality, low-fat protein source for the hungry. “It really is a program that benefits everybody who participates,” Cole says. “And it gives people a way to give back to the community—which I think is something every Texan wants to do.” —Nicole Lessin For more information, visit
















azing over the geometric, grassy 90- by 17-foot wall at the new Whole Foods Market in the Domain, it’s hard to imagine the wall’s craftsman was once a Sixth Street bartender.

Yet, it was the full-time gig at the now-closed Louie’s 106 that first inspired Monique Capanelli to embrace the luscious, wondrous world of flowers, mosses, cacti and succulents that are now such a big part of her company, Articulture Designs, LLC. “I never wanted to be a florist, per se,” she says. “But when they started letting me put together these arrangements at the [Louie’s 106] bar, something in me clicked. I remember thinking I could really do something with this. There was a lot of excitement in bringing the outdoors in and turning it into something beautiful, fun and functional.” In the years since Capanelli launched her company, she’s grown her profession by leaps and bounds—blossoming a gorgeous line of “living furniture” that inhabits an assortment of intimate, verdant spaces throughout Austin. And yet, unlike many mainstream artists and modern designers, Capanelli follows no consistent, strict style—each of her meticulous pieces is rooted in its own identity and thoughtfully brought to life by the scrupulous designer, who has considered herself to be an artist for as long as she can remember. Whether it was studying as a dance major at the University of Texas at Austin, mixing classic cocktails or piecing together her own homemade jewelry, the floral craftsman has consistently immersed herself in inventive endeavors. These days, she has fully embraced her inner plant nerd—studying any and all of the intricacies of horticulture, down to every last excruciating scientific detail. “I’ve become obsessed with it,” she admits. As the daughter of two restaurateurs, Capanelli grew up in California’s Sonoma Valley—spending her days traversing the sprawling land, scraping her knees on rough rocks, tripping over thick tree roots and tending to homegrown gardens and fields of flowers. As idyllic as her childhood was, the family uprooted and moved to Austin in 1986.




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The change of scenery was a culture shock, but over the years, Capanelli developed a love affair with the local mosses, driftwood, cacti

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and other Texas staples that now saturate her one-of-a-kind designs. Perusing her commissioned work unveils a world of coffee tables with beds of flowers, glass terrariums that dangle from the ceiling with fibrous moss and delicate succulents, shapely wall planters that turn gardening into a vertical affair, and vibrant, dreamlike furniture that challenges all preconceived notions about contemporary design. But you won’t find plants simply placed atop furniture pieces. Instead, Capanelli integrates plant life directly into the works by carefully weaving a variety of them into artisan-designed furniture, thus forging a truly living, breathing piece of photosynthetic art. “I like to be challenged and push the limits of possibility,” she says. “People are really fascinated with moss walls, terrariums and planters right now, but I feel like there is something more for us to explore over the horizon. That’s what I’m working towards.” Audiences across Austin are taking notice of Capanelli’s talent.

“Barriga llena corazon contento”

live flamenco every other sunday PM

In fact, two of Capanelli’s most recognizable, large-scale commissions came her way last year: Whole Foods Market’s living moss wall and neon sign backed by delicate yellow flowers, as well as the floral arrangement at the TEDxAustin 2013 convention. The install-

chef daniel olivella

ments required hours of labor, massive working spaces and bed upon bed of plants. The 30-foot sprouting wall at TEDx was pieced together in a few weeks, while her role in the 1,325 square-foot Whole Foods Market project required months of arduous planning,


preparation and construction. “It’s funny, but those projects are just as meaningful to me as my small projects,” she says. “I’m attached to all my work, so I could never point to one and say, That’s my favorite. It’s as impossible as naming a favorite child. What means most to me is what the audience takes away from my work.” When she isn’t busy constructing lush items for her new Livation in yoga classes, test out new wine bars and tend to her three unnamed city chickens (it makes it easier to eat them that way). And even though it’s uncertain what the landscape looks like for Living Furniture in the future, Capanelli believes there’s nothing but growth ahead for Articulture Designs. “I feel like we’re on the precipice of something great when it comes to plant life,” she says. “People in Austin are genuinely passionate about the environment around them.”



ing Furniture line, the artist likes to seek inspiration and relax-

y a scoop of T o j n E exa s

honest ice creams Austin

2032 South Lamar Boulevard Austin, Texas

For more information, visit






After graduating from the University of Texas at Austin in 2007, Nicholson completed an engineering internship in Madrid, Spain, then returned to Austin the following year to retire his engineering days and explore a new frontier: organic, all-natural desserts. “I had always been an entrepreneur at heart, and engineers are natural problem solvers and innovators, so I was just really looking for the right place for me,” he says. “When I discovered NadaMoo!, it just seemed like the right fit, the right vision, the right everything. From day one, I’ve believed in the vision of the company and what it can grow into.” In 2011, Ramm exited the company she’d created in her home kitchen, leaving Nicholson to move forward with a renewed vision and direction for NadaMoo! Nicholson had only been with the business for three years as a financial controller, but he made the best of it—segueing into a central leadership position and growing the company to become an enviable edible entity gracing the chilled cases of Whole Foods Market, Central Market, H-E-B and countless other grocers across the country. Nicholson cites his Hispanic roots and upbringing in Laredo, Texas, as the driving forces for growing his signature line of frozen deliciousness. “South Texas is one of the most obese regions in the United States, and that needs to change,” he says. “Diabetes runs rampant, and there is this feeling that people don’t care about taking care of themselves. The truth is, people need healthy products available in their stores, and it means a lot to me that NadaMoo! is now in my hometown.” With fewer than 140 calories per half-cup serving, the USDAcertified organic treat relies on a simple flavor base consisting of silky coconut milk, smooth tapioca and sweet agave nectar. Once the signature base is whipped together, NadaMoo!’s production warehouse infuses the base with various flavor combinations that create their ever-diverse, ever-enticing family tree: Chocolate Almond Chip, Sweet Cherry Lime, Java Crunch, Gotta Do Chocolate, mmm… Maple Pecan, Lotta Mint Chip, Vanilla…ahh!, and Creamy Coconut. These days, Nicholson has been spending his time sampling prototype flavors created by FINO Restaurant Patio & Bar Pastry Chef Erin Echternach—selecting among myriad organic, natural ingredients—and pursuing additional distribution areas. Two new flavors


ooted deep in our culinary culture is a resounding senti-

were approved in 2013—Chocolate Peanut Butter Banana and Vanilla

ment that if something tastes lush, decadent and exquisite,

Chai—and are scheduled to be released in early 2014. Echternach

it must be laden with calories, fat and highly processed in-

was hired to be an ice cream consultant after Nicholson discovered

gredients. And yet, despite the fact that our taste buds might at-

her impressive work. “The secret is to find flavors that complement

tempt to convince us otherwise, Austin's NadaMoo! ice cream is

the coconut base,” she says. “From there, we create any number of

actually a healthful indulgence.

flavors—like Mexican Hot Chocolate, which is something I’d like to

Launched in 2004 by natural-foods entrepreneur Amy Ramm, this dairy-free, gluten-free, vegan ice cream enterprise is rapidly

see us do in the future. We’re focusing on developing a solid line of flavors, and there’s definitely more to come.”

expanding its reach beyond the confines of its humble beginnings.

Having recently tapped Daniel Strong—Ben & Jerry’s Ice

The creamy coconut milk-based treat debuted in the cases of the

Cream’s former vice president of sales—to join the company, both

Hyde Park juice bar Daily Juice, but can now be found throughout

Nicholson and NadaMoo! are on the tipping point of a new chapter.

the frozen shelves of the Southwest, and will soon reach regions

And though he’s not quite sure what the coming years might look

covering Mexico and Latin America. “I’ll be the first to admit, I

like, Nicholson says locals can look forward to even more pints,

was surprised when I tried NadaMoo! for the first time,” says CEO

additional distribution areas and a potential brick-and-mortar ice

and President Daniel Nicholson. “It had such a great texture, and

cream shop. “Austin has become a hotbed for cool new concepts

tasted better than any regular—let alone vegan—ice cream I had

that challenge the expected,” he says. “NadaMoo! was born here,

ever tried. Amy took one of the most unhealthy, fattening foods on

and we’re going to continue to honor its legacy as a local brand. It

the market and completely transformed it.”

only makes sense for us to continue to grow here.”





Edible Austin - March Issue.indd 1

1/9/14 3:03 PM




Always fresh!

Bringing you the finest local ingredients. Oak Hill, TX 78735 • 512.852.8558 Round Rock, TX 78681 • 512.215.0372






Photography by Jody Horton


he tradition of hunting and fishing in Texas—both for sport and to provide food for the table—is beloved by many and intricately woven into our culture. Yet, as Texans continue to move away from open land to more urban areas, many have lost their deep connections to the outdoors and what it means to harvest what they eat. This trend means hunting and fishing guides and outfitters play an increasingly vital role in keeping those customs alive. Whether it’s teaching a novice about fly-fishing or offering a new perspective to an experienced hunter, a skilled guide can not only open a door to the diversity of Texas’s bounty, but also reinforce the responsible stewardship of caring for what is killed—thus better connecting the hunter to the plate. “The difference between picking up a shrink-wrapped package of hamburger patties at the grocery market and sitting in a blind and killing an animal—with all that

incorporates the game—giving participants a taste of the diverse array of preparations and demonstrating how to use all of the edible parts of the animal. Griffiths began offering a course exclusively for women after hearing from female customers that they were interested in learning how to hunt or sharpen their current skills. “Women are good hunters,” he says. “They are very good shots and they approach hunting with such a clean slate that I find it surprising that it’s not more part of our culture to have women involved in hunting. That’s what we’re trying to accomplish with the women-only class.” Encouraging a family experience is what inspired Agarita Creek Farms—located outside of Fredericksburg—to offer selfguided hunting packages as part of their farm-stay experience. Each of the well-appointed, 1,500-square-foot log cabin guesthouses easily accommodates a family, and with a mix of activities available to guests, non-hunters can pitch in on the farm by collecting eggs or milking goats while other family members hunt white-tailed deer. “Our place is kid-friendly,” says proprietor Beverly Carnes. “And the hunting package is a good fit for a dad who wants to come out with his child and also bring non-hunting members of the family. We offer a family package, so if the family has three kids, we don’t do an additional hunting charge per child. It’s affordable for everyone to come and practice shooting.”

Hunting at Madroño Ranch. Photograph by Jody Horton.

represents and signifies—can be pretty shocking for people who might not be experienced hunters,” says Martin Kohout of Madroño Ranch, who hosts hunting classes for local culinary artisans, Dai Due. “It encourages people to think about what they eat, and how they relate to the other species in a much more thoughtful way.” In fact, Dai Due’s New School of Traditional Cookery encourages new and experienced hunters alike to embrace the full circle of directly sourcing meat—from hunting in the field, to butchering and transforming the meat into delicious dishes. Hosted at the Kohout’s expansive Madroño Ranch outside of

Family-friendly activities abound at Agarita Creek Farms.

Medina, Texas, the class gives guests the opportunity to hunt white-tailed deer, feral hogs and Barbary sheep—as the season

Casting a diverse net

dictates—in the heart of the Hill Country. “The school is a natural

Central Texans are uniquely situated to take advantage of fly-

continuation from our butchering class,” says Dai Due founder

fishing for a variety of species; Texas is the southernmost location

Jesse Griffiths. “I thought it would be amazing to incorporate the

for trout fishing in the United States, and the state hosts several

butchery class into a game class and cover the entire process from

species of bass, including the Guadalupe Bass (found exclusively

start to finish.”

in Texas) and redfish just a few hours away at the coast. “There

The food-focused, three-day guided hunts—now in the fifth

are very few places where you have trout in one area and then

year of operation—teach participants about renewable game man-

drive a few hours and catch redfish on a fly rod,” says Christopher

agement, how to select harvestable animals and shoot properly, as

Adams, a guide with Gruene Outfitters. “That’s pretty cool.”

well as how to field dress, skin, store and age game animals. A

Adams and his colleagues foster the pursuit of fly-fishing with

butchering and cooking class follows the hunts, and each meal

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Rivers. They offer free casting instruction in the large lot next to the store for those curious about the basics or for those just needing a few pointers to perfect their cast. Those interested in more comprehensive training can participate in a two-hour, private fly-fishing

Sustainable Starts Here

class with one hour of instruction on land and the other on water. Guides lead half- and full-day trips for all skill levels, with half-day trips covering three to four miles of water and full day trips exploring up to seven miles of the river. Novices receive up to an hour of casting instruction before heading out on the water, and tackle, rods and reels, as well as refreshments, are provided. Adams says the trips are a good introduction to the sport for any age group and are an excellent way to introduce kids, though he recommends that children be at least ten years old. “Fly-fishing is like golf in that you can spend the rest of your life doing it and always get better,” he says. “Perfecting casting is something that takes years and years, and you can always get better and find it more and more enjoyable. Experience plays a big part of that…getting out and fishing different areas and trying new things.” Sporting luxury Some prefer to pursue their sport with a bit of pampering on the side, and the Inn at Dos Brisas—just outside Brenham—is more than happy to oblige. The beautiful 300-acre resort features deluxe accommodations in private casitas or larger haciendas with amenities such as private porches, 1,200-thread-count Egyptian cotton sheets and a personal golf cart for exploring the property. The


upscale appointments are firmly grounded in a Texas experience, though, with a variety of outdoor activities available to guests, including gardening instruction at the organic farm, horseback riding, catch-and-release fishing in the stocked ponds and clay shooting. “When the [original owners] purchased the property, they wanted outdoor activities the entire family could enjoy—like sitting around a pond and fishing together or shooting clay together,” says Andrew Jay, general manager of the inn. “They kept those activities when they opened the property to the public.” The inn provides instruction and equipment for all of the activities, as well as customized picnic lunches. “We want people to experience the commanding beauty of this place that embodies the Texas Hill Country,” says Jay. “We’re creating an experience that is touchable, tangible and taste-able.”

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1/14/14 10:11 AM OUTDOOR 2014 31




his time of year, the skies over Central Texas should be aflutter with millions of monarch butterflies as they head north from Mexico to the cooler climes of Canada for the summer. This extraordinary migration, over approximately 3,000 miles, takes at least three generations of butterflies to complete—each laying millions of eggs along the way. Then in the fall, one “super generation” (so-called because it alone makes the journey south) makes its way back to the overwintering sites in the transvolcanic mountain ranges of Mexico. Because both north- and south-bound monarchs must pass through Texas, the state has been dubbed “the funnel” by monarch experts. Amazingly, milkweed is the only plant on which monarchs will lay their eggs, and the only one that monarch caterpillars will eat. Milkweed grows easily here and with little effort, and when paired with the abundant nectar from countless types of native wildflowers, our region provides the ideal recipe to assist the monarch—the official state insect of Texas—on its epic journey. Yet, in recent years, the monarch’s trek has been affected by a dramatic array of forces, including illegal deforestation in Mexico, early freezes on the East

Coast and herbicide-based agriculture in the Midwest. In Texas, severe drought, overdevelopment and even roadside mowing have had a major impact, and the monarch’s migration has become so hazardous that its very survival might be at stake. In 2012, the estimated number of monarchs to arrive in their roosting grounds in Mexico reportedly dropped to about three million—down from the estimated one billion just a few years earlier. Craig Hensley, an environmental educator and park ranger at Guadalupe River State Park in Spring Branch, stresses the impact of habitat loss, genetically-modified crops and “clean farming”—the removal of grassy areas and weeds from around cropland—on depleted butterfly resources. “Talking with fellow naturalists, the story is the same,” says a disheartened Hensley. “There are fewer [butterflies] to be seen. When I see them now, I nearly cheer them onward. It’s becoming too much of a special event as opposed to a time when they were almost an afterthought. I look at the monarch like the passenger pigeon. There was a time when these now-extinct birds literally blotted out the sun in uncountable numbers. Today they’re a distant memory.”

Tagged monarch butterfly photographed at the Zilker Botanical Garden’s Butterfly Trail

Matt Morris is all too aware of the monarch’s plight as well.

neth Brugger, as research assistants to help determine the mon-

Morris manages Zilker Botanical Garden’s Butterfly Trail, which

archs’ migratory route. After the team discovered the butterflies’

includes roughly 45 gardens that cover about three acres. The

overwintering colonies in Mexico in 1975, it was Trail’s image that

winding trails and gardens may appear purely decorative, but there

ended up on the cover of National Geographic.

is intent behind every purple passionflower, pipevine, blue porter-

Trail is the last remaining survivor of that team. She has a butterfly-

weed and, of course, the multitude of milkweed—all favorable to

friendly habitat on her one-acre property, but she long ago eschewed

help create the next generation of caterpillars.

any public persona—partly because she was horrified by the hordes of

In 2012, Morris established the garden as a certified Monarch Way-

tourists that invaded the butterfly colonies after their discovery, actu-

station—a concept created by Monarch Watch, a national outreach

ally took butterflies away in bags and nearly destroyed the area. But

and awareness program—which supplies migrating butterflies and

with the 2012 release of the 3-D film Flight of the Butterflies—which

caterpillars with the milkweed, flowering plants, shelter and water

tells the story of the Urquharts’ decades-long research—combined

they need for survival, and educates visitors about how they can help.

with the catastrophic drop in butterfly numbers in 2012, Trail has be-

“These waystations provide the necessities for monarchs to complete

come more visible. Mainly, she wants to encourage homeowners and

their incredible migration,” Morris says. “With habitat loss, pesticide

public land managers to allow open spaces to be more wild and less

use and weather extremes, these backyard oases are becoming more

manicured. “I like bugs. I don’t like pristine grass. I like nature. I like to

important not only for monarchs but for other butterflies as well.”

see all those tiny flowers that you can only see if you go that close to

At Zilker, Morris is also part of Monarch Watch’s tagging pro-

the ground,” Trail says, holding her fingertips a hair’s width from her

gram, which involves adhering tiny tags with numbered informa-

eyes. “There are so many beautiful flowers there. You almost need a

tion to a monarch’s wing. Anyone who finds a dead tagged mon-

magnifying glass to see them. And there are bugs on them!”

arch can call the phone number on the tag and provide information

When Trail recalls walking into her first butterfly colony—now

about the butterfly’s location. Tracking a monarch’s movement may

a protected sanctuary—almost 40 years ago, and being blanketed

hold clues about the forces affecting their behavior patterns.

by the confetti of fluttering butterflies, she still gets teary-eyed.

Catalina Aguado Trail is a social worker who lives in South

“That was a fantastic thing that I will never forget,” she says. “Like

Austin, but for monarch followers, she’s a bit of a celebrity. In the

little waves of orange. I love them. They gave me a thrill back

early 1970s, Canadians Fred and Norah Urquhart—creators of the

then; they continue to do that.”

butterfly-tagging concept—hired Trail and her then-husband, Ken34



Indeed, the story of the monarch is truly thrilling, and should

be a wake-up call across the continent. “Monarch butterflies rep-

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resent one of nature's many amazing miracles,” says Hensley. “The migration of a tiny insect from over two-thirds of the country to one place in Mexico—by butterflies that have never been there—is just

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an amazing spectacle that we can all enjoy, if only we take the time to observe them. These butterflies connect three countries. What happens in any one of these countries impacts what we see in others.” With the continued efforts of monarch activists, better attention to the butterfly’s needs and a wider awareness among those who live in the migratory path, perhaps these glorious creatures can once again regain their numbers and rightful place in the sky.

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WAYS TO HELP THE MONARCHS • P robably the easiest way to make your yard or garden butterfly- and caterpillar-friendly is to plant milkweed. There are dozens of types of milkweed that are beautiful and easy to grow here, but tropical milkweed is the most hardy. Matt Morris at Zilker Botanical Garden emphasizes, though, that it’s not about creating a perfect, manicured space. “You’re going to have to change your mind-set when you plant a butterfly

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• Choose pollinator-friendly flowering plants, such as sunflowers, blazing star, blue mist flower, buttonbush, lantana, zinnias, butterfly bushes, pentas and verbena. • Consider providing alternative nectar sources: a butterfly feed-

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ing station can be as simple as a plate covered with scraps of melon, orange, bananas and other overripe or rotting fruit—particularly fruit that is orange, red, yellow, blue or purple in color.

“Best place to cure what ails you”

• Make water available in a dish or birdbath. • Avoid using pesticides or over-mowing your lawn. • Join the Monarch Larva Monitoring Project at or establish a Monarch Waystation at

LOCAL SOURCES FOR MILKWEED These local garden centers offer milkweed, both in seed and starter form. Because milkweed is the monarch caterpillar’s first meal,

SATURDAY NATURAL TALKS Always free! Always empowering! Come in to see us! Mon.–Sat. 10–6:30 or visit us online. 200 W. Mary St. 512.444.6251

confirm that it has not been treated with chemical fertilizers. Barton Springs Nursery

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Countryside Nursery

Culinary herbs for chefs— and fruit trees, veggies and native plants for gardeners

Garden-Ville Great Outdoors It’s About Thyme Natural Gardener

Tropical milkweed at the Zilker Botanical Garden’s Butterfly Trail sporting aphids and a ladybug.

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11726 Manchaca







hris and Diane Winslow, the owners of South Austin gar-

explains. And though it might be assumed that a nursery named

den center It’s About Thyme, have never completed job

It’s About Thyme would dedicate a majority of time, energy and

applications in their entire lives.

space to growing and selling culinary herbs, that’s just not the

In 1980, Diane started growing herbs while studying political

case. The Winslows grow a multitude of native Texas perenni-

science at the University of Texas at Austin. She had always felt

als and a cornucopia of vegetable plants, as well. Some of their

destined for law school, but after coming into possession of six

growing endeavors are even a bit experimental. Chris points to

herb plants, she says she went a little crazy. “I had to have every

what looks like a tall, potted houseplant in one of the greenhouses

single one,” she recalls. She started growing her herbs from seeds

and explains that it’s actually an allspice tree. While crumpling

and cuttings. “No one was really growing herbs at the time,” she

a few of the plant’s leaves to release the warm, familiar aroma,

says. Eventually, people started to take an interest in her new hob-

he admits he had no idea what the plant would look like until

by—especially after she constructed what she calls her “little, bit-

he grew it from cuttings. Then, he gives a nod to the kaffir lime

ty greenhouse” in her South Austin backyard and coined the busi-

trees lining the greenhouse wall and adds, “I don’t think anyone

ness name It’s About Thyme. “[The greenhouse] was small,” she

else grows those from seeds in the region.” Some of the other

says, “maybe ten by twenty feet.” But it was big enough to attract

less-well-known plants available at the nursery include curry leaf

some of her first accounts, which included the original Whole

trees, galangal plants and lemongrass.

Foods Market, Fredericksburg Herb Farm and Central Market. A

Of course, the nursery also supplies plenty of mainstream edi-

few years later, Diane moved It’s About Thyme to five acres of

ble plants. “I guess the herb that pays the mortgage is basil,” Chris

land farther south, then eventually to the current Manchaca Road

says with a chuckle. The Winslows also sell 30 different kinds of

location in the mid-’90s.

peppers in the spring and 50 to 70 different kinds of tomatoes.

Another of her customers was Marbridge, a nonprofit residen-

“We’re known for our selection of heirloom tomatoes,” he says.

tial community that provides assistance, education and job train-

“But we also like to supply the hottest peppers on the planet—like

ing to the mentally disabled. Chris had started volunteering there

red and green Scotch bonnets.” In fact, this season, the nursery

while attending the University of Texas at Austin in the 1970s.

plans to stock the Trinidad scorpion, which measures two million

Immediately after graduating, he accepted a position as a self-

heat units on the Scoville scale.

described “horticultural therapist” on the organization’s ranch.

In addition to the nursery area, a sizable portion of the It’s

The program included a variety of agricultural activities, such

About Thyme property is reserved for educational purposes.

as planting hay and managing dairy cows and catfish farms. But

Unfortunately, many of those gardening beds were destroyed by

working in the organization’s organic vegetable garden was where

floods this past November, but the Winslows have been busy re-

Chris developed his green thumb, and how he met Diane; Mar-

building them. They regularly work with area high schools to host

bridge was purchasing herb transplants from It’s About Thyme

disabled students and teach basic planting skills, such as filling

for use in their vegetable garden. The couple eventually married

pots and transplanting, continuing the work that Chris did during

in 1992.

his career at Marbridge.

Although Chris retired from Marbridge in 1998, he shows no

It’s About Thyme hosts classes for the entire community, as

signs of slowing down. “Horticulture is just my love; I love grow-

well. “We want people to feel comfortable here,” says Chris. In

ing things,” he says. The Winslows and their staff do a little bit of

fact, on most spring Saturday mornings, their staff teaches begin-

everything at the nursery, but Diane admits her absolute favorite

ning gardeners to do work using “this, this and this” Chris says,

task is propagating stock plants. In fact, practicing organic prin-

while playfully gesturing towards his eyes, ears and hands. “We

ciples and growing plants from cuttings and seeds distinguish

have a mission,” he says. “We just want to make happy gardeners.

It’s About Thyme from most other nurseries. “Most garden cen-

That’s pretty much it.”

ters buy and sell plants, but we grow a lot of our own,” Chris 36



For more information, visit

“We just want to make happy gardeners. That’s pretty much it.” —Chris Winslow




Top photo (from left): Ruthie, Jason, Laney Rae, Kaylyn, Lynsey, Exie Jo and other images of the farm from the Kramer’s Instagram feeds.




farmers DIARY



ach day, over morning coffee, in carpool lines or between

ago, they were living in the heart of Houston where, in the wake

meetings, thousands of people from all over the country

of 9/11, Jason had been inspired to become a firefighter. During

take time out of their busy days to do something truly re-

this time, the Kramers also welcomed their first daughter. “We

markable: they pause to visit the farmers next door. Okay, so Ja-

were living a pretty typical, but unhealthy, lifestyle,” Jason says.

son and Lynsey Kramer of Yonder Way Farm in Fayetteville, Texas,

“That led to health problems in all three of us, so we looked into

aren’t exactly neighbors, per se, to their scores of Instagram, Face-

the local eating movement. We soon realized, though, that the

book and Twitter followers, but through the wonders of social me-

farms around us were few and far between.”

dia, they’ve become beloved and familiar—much like dear friends.

Not long afterward, Jason’s aunt and uncle bought some land

Despite the use of these progressive, modern-day connectivity

in Brenham and offered to let the Kramers live there and try their

tools, the Kramers’ farm is devotedly an old-school kind of place.

hand at raising their own food. It wasn’t long before that experi-

“Our farming practices are very much in line with how farms

mental hobby grew into a full-time way of life.

used to be before the industrialization of food,” Lynsey explains.

In 2011, the Kramers bought their own land in Fayetteville—an

“We raise our animals the way they were raised before the goal

admittedly strategic move. This location, directly between Hous-

was bigger, faster and cheaper.” Jason adds, “We use an old-school

ton and Austin, allows them to deliver grass-fed beef, free-range

method of farming known as rotational grazing. That means our

chickens, eggs and pastured pork straight into the hands of cus-

animals move around a lot. They work together to cultivate the

tomers in both cities. For these farmers, direct delivery and the

soil and grasses. We desire every single animal on our farm to live

ability to get to know their clientele personally have always been

the best life that it possibly can, in the most natural environment.

an integral part of their vision. “We have a deep desire to farm in

Here, chickens scratch, pigs root and cows are fed a grass buffet

a way that is transparent to our customers,” Jason says. “From the

from the beginning to the end, just as it was intended.”

start, we wanted to build a community that would allow people to

On the Kramers’ Instagram feeds, those traditional farming practices look a lot like every good thing we’ve ever imagined life

ask questions, to get to know us, our animals and our way of life. Our online presence is just an extension of that desire.”

on a farm to be: the sunlight breaking over a two-hundred-year-

Of course, customers always have the option of picking up or-

old barn, litters of spotted piglets waddling after their mothers and

ders directly from the farm and discovering, in person, the beauty

hundreds of happy hens chasing bugs through green pastures—or

that’s captured on the Instagram feed. “This farm was tired and

a herd of cows grazing around a quaint yellow Victorian farmhouse

weathered when we purchased it two years ago,” says Lynsey. “Yet

while the Kramers’ four little girls help their dad package eggs for

we could see its potential. It has this way of drawing people and

delivery. As one Instagram follower put it, “Y’all give us hope that

filling them up. It feels as if you’ve taken a step back in time to the

good ol’ working hard and doing the right thing still exists.”

era of the American homestead. We still believe in the inherent

It’s the kind of pure, honest, family-centered way of life that feels rare, whole and timelessly true. You might even get the im-

value of that small American farm, and we believe in the power of community through food.”

pression that the Kramers’ farm and traditional methods have been passed down from the weathered hands of generation upon

Yonder Way Farm makes scheduled deliveries in locations

generation of folks born and bred right on Yonder Way soil.

surrounding Houston, College Station and Austin. To find a

Not so.

delivery location near you, or to schedule a farm pickup, visit

While the farm itself was once the local community hatchery,; you can also find Jason and Lynsey on

the Kramers are first-generation farmers. Just eight short years

Instagram at @yonderwayfarmer and @fivechicksandfarmer







he year 1999 was a significant challenge for Janene Peterson. A working mom with five kids, she was diagnosed with a life-threatening anaphylaxis reaction to wheat, and

any contact with wheat or flour would cause her airways to restrict in a severe allergic reaction. Suddenly, all of the comfort foods she was used to cooking for her big family were off limits, as well as the busy-mom weeknight family stalwarts such as pasta, pizza and anything breaded. The gluten-free options available underwhelmed Peterson’s family, to say the least. “Everything out there was horribly expensive and tasted like cardboard…actually, cardboard was a whole lot better,” she says with a rueful laugh. She thought there had to be a better way, and Peterson’s husband, a self-proclaimed science geek, suggested they try mixing their own flour replacement. Over the next three years, the couple perfected a mix that worked brilliantly as a one-to-one replacement for wheat flour in all of Peterson’s favorite recipes, and now they—and their grateful customers—can easily make cakes, pastries, cookies, pasta, pizza and bread using the slightly adapted recipes they’ve loved for years. Dubbed “Auntie’s Gluten Free Flour Blend,” the Petersons’ blend is a mix of brown and white rice flours, tapioca and xanthan gum, and can be used interchangeably in any recipe that calls for cake or all-purpose wheat flour. Angi Jiles of Austin’s Blue Note Bakery—who was skeptical of the flour at first—is now a convert. “Janene brought some by the bakery and I stuck it on a shelf where it sat for longer than I’d like to admit. All the gluten-free flours I had tried were either gritty or gummy…or somehow both.” Finally, though, Jiles gave the neglected bag a try. “I changed nothing about my recipe or method. When it came out of the oven and I tasted it, I just ran around the bakery screaming like a crazy person. You literally could not tell the difference.” The flour now enables Jiles to offer special-occasion cakes that meet her quality standards to customers with gluten sensitivities or allergies, and allows many to be able to join in on a celebratory slice of cake for the first time. 40



For Janene, it all comes down to


comfort. “It’s not all that complicated…sometimes you just need to bread a piece of chicken! After


all the product testing and tweak-

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ing and cataloging, what mattered most to me was that we had created something that would allow me to continue to love people through food.”

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retail . wholesale . special events GLUTEN-FREE BLUEBERRY BUTTERMILK BUNDT CAKE Adapted from Hello Gluten Free ( Makes 1 cake For the cake: Butter and flour to coat pan 3 c. + 2 T. Auntie’s Gluten Free Flour Blend, divided 2½ t. baking powder 1¼ t. salt 2 sticks butter, softened 1¼ c. grapeseed, canola or vegetable oil ¾ c. sugar 4 eggs 1 t. vanilla ¾ c. buttermilk 2 c. fresh or frozen blueberries

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For the glaze: 2½ c. powdered sugar 1 T. butter, softened 4–5 T. milk Make the cake: Preheat the oven to 350° and generously butter and flour (with Auntie’s blend) a Bundt pan. In a medium bowl, combine 3 cups of the flour blend with the baking powder and salt. In the bowl of a standing mixer, on medium-high speed, cream the butter and oil with the sugar—beating until light and fluffy. Reduce mixer speed to low and beat in the eggs one at a time—scraping down the sides of the bowl after each one. Beat in the vanilla, then add about 1/³ of the flour mixture, mixing until just incorporated. Mix in half of the buttermilk, then repeat with flour and buttermilk, ending with the last addition of the flour mixture. Do not over mix. In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Spoon about 1/³ of the cake batter into the Bundt pan. Sprinkle half the blueberries evenly over the batter. Spoon another 1/³ of cake batter over the blueberries and repeat the process, ending with the final 1/³ of cake batter. Smooth the top of the cake and bake for about an hour until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 30 minutes, then invert onto a cooling rack or cake platter to cool completely.

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Make the glaze: In a small bowl, whisk together the powdered sugar, butter and milk until smooth. When the cake has cooled completely, drizzle the glaze on top.

Find locations to purchase Auntie’s Flour Blend at EDIBLEAUSTIN.COM



no-waste KITCHEN



ou most likely do it without thinking: Grasp the freshly

resilience of old wives’ tales isn’t helping. Many people, notes Chef

plucked produce resting on the cutting board and lop off

Sonya Coté of Austin’s Eden East and Hillside Farmacy, still be-

the greenery to be added to the compost pile. Yet, many

lieve carrot tops and tomato leaves to be toxic, even though this

commonplace vegetable greens assumed valueless, and some-

is nothing but lore. But with the continued efforts of wise farmers

times even virulent, are not only serviceable, but edible—and en-

and inventive chefs, perhaps more minds and mouths will begin

joyably so. At the SFC Farmers’ Market - Downtown, these under-

to open to the oft-overlooked, above-ground value of many plants.

appreciated parts appear in copious numbers, and a few farmers

“We have to start educating people that this part is good, too,” says

have begun to spotlight them in the hopes of catching the eyes

Hough. And because we take such care to cultivate our plants—

and palates of curious customers.

roots, stems, leaves and all—it only makes sense to try and dis-

“The general population just wants the beets or the carrots,”

cover the tasty truth behind as many of those parts as possible.

says Govinda Hough of Winfield Farm. “I sell more in bags than I beet and radish greens, bundles them together for sale and is quick to inform customers about their nutritional value and distinct tastes and textures. Beet greens, she says, are surprisingly and satisfyingly salty and make great side dishes, and radish greens have been used in Chinese medicine for centuries to aid digestion and circulation. If no one buys the bundles—which is often the case— Hough reluctantly takes them back to the farm in Bastrop to add to her soup stocks or feed to her chickens and goats. Hough is hardly the only farmer here who shares these values. Nathan and Cindy Heath of Phoenix Farms bundle together their carrot greens, hefty wide broccoli greens and Brussels sprout greens and show them off in rustic wooden baskets. The Heaths say they use the broccoli and Brussels sprouts greens like collard greens, but that the broccoli greens are a bit more sweet and tender. Nathan enjoys the broccoli greens slightly wilted in a sauté, but says they could also be steamed or even grilled because of their heartiness. And Cindy says she loves to make a rich and healthy soup out of the carrot greens, and that one of her customers uses them to make pesto. Glenn and Paula Foore of Springdale Farm say they’ve tried to be as inventive as possible with all parts of their produce, but Paula admits that she draws many of her ideas from the creative menus of the chefs with whom she partners. “Fennel fronds, for example,” she says, “are used to garnish plates or mix into herb butters, and the grassy, thin ends of lemongrass stalks are thrown into soup stocks and tea blends. The spiraling green shoots of garlic bulbs, called ‘scapes,’ are diced up and added to dishes for a hint of the flavor of chives or shallots, and the leaves and flowers of mustard greens and arugula are used to impart flavors of vegetables but with a more delicate presentation.” Yet, reticence toward unfamiliar greens still prevails. And the 42



GRILLED WHITING WITH CARROT-TOP SAUCE From Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish, by Jesse Griffiths Serves 4 8 small or 4 large whiting, whole, gutted and scaled (or try other small or medium-size fish such as croaker, redfish or speckled trout) Olive oil, for brushing Kosher salt and freshly ground black pepper Lemon wedges Carrot-Top Sauce 1 c. finely chopped carrot-top greens ¾ c. olive oil ½ c. red wine vinegar 2 T. sugar 5 garlic cloves, minced 1 T. dried oregano Kosher salt and freshly ground black pepper 1 t. or more crushed red pepper flakes Whisk together all of the ingredients for the carrot-top sauce. Taste and adjust the salt, pepper and red pepper flakes. Set aside. Dry the fish very well with paper towels and brush all over with olive oil. Season well with salt, including the cavity. Make a hot fire in a charcoal grill, or turn a gas grill up to high heat. Clean the grill grate well and brush it with olive oil. Lay the whole fish on the hottest part of the grill and cook, without moving the fish, until browned and crisp, about 4 minutes. Finish the fish by grilling for 1 minute on its belly. Carefully transfer the fish to a platter, spoon on the carrot-top sauce and serve with lemon wedges.

Photography by Carole Topalian

could ever sell with the greens on them.” So, Hough removes the

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Meals must be easy to prepare, quick to cook, only require water to reconstitute and be easy to clean up—at the end of a long day of hiking, tired backpackers want to keep it simple.


ear after year, my husband Tobin and I leave our home

many steps, required multiple pots or used heavy ingredients,

in central Austin to enjoy a peculiar form of slow-mo-

such as canned food, or fresh ingredients that would spoil eas-

tion extreme sport: walking in the wilderness with all we

ily; and many could be best described as mush that would keep

need to survive tucked into our backpacks. We’ve counted bliss-

a person from starving but not qualify as a recognizable din-

ful days, even weeks, in remote areas of Colorado, Alaska and

ner for the discerning palate. Ramen noodles with freeze-dried

California, as well as the French Alps, Corsica and the Pyrenees.

peas and textured vegetable protein? No, thank you.

Preparation for these trips is intense and involves poring

Finally, I stumbled upon some excellent information and tips

over topographic maps, applying for permits, assembling the

from the Houston-based Hungry Hammock Hanger website,

necessary camping gear and running up and down the steps

and it opened my eyes to the possibility of food dehydration as

at Mount Bonnell to get in shape. Most important, though, is

a refined art. The only specialized piece of equipment needed

planning the food. Tasty, lightweight, nutritious food makes for

was a dehydrator with enough trays and plastic inserts to pre-

happy campers.

vent liquids from falling through the mesh.

As Tobin and I recently prepared for a nine-day backpacking

Armed with new ideas and techniques, our menu plan even-

trip to the Grand Canyon, we vowed to steer clear of the com-

tually evolved into hearty bean burritos with peach salsa and

mercially freeze-dried dinners we had eaten in the past. Com-

cheddar cheese (first night), pasta with tangy homemade to-

mercial rations offer the convenience of easy preparation, but

mato bell-pepper sauce and topped with toasted pine nuts and

they’re highly processed, high in sodium and often the flavor is

grated parmesan (three nights), earthy mushroom and bison

passable at best. Also, my cousin Marc from Paris was joining

stroganoff with brown rice and sweet peas (two nights) and sat-

us for this trip and we wanted to provide food that was special

isfying chili-mac made with gluten-free macaroni (two nights).

and tasty!

We chose all-natural, organic and locally sourced ingredients

While planning dinners, we kept in mind specific require-

whenever possible and every dinner was a huge success. Each

ments. First, the food needed to be lightweight—every ounce

even included a delicious cranberry-pistachio white-chocolate

matters if you have to carry it on your back. The food needed

biscotti for dessert.

to stay fresh—when backpacking for one or two weeks, especially in hot weather conditions, preservation is critical. Meals must be easy to prepare, quick to cook, only require water to reconstitute and be easy to clean up—at the end of a long day of hiking, tired backpackers want to keep it simple. The food shouldn’t require more than one pot and spoon to cook it. We actually travel with two pots, one for water only and one for cooking, but ultra-light backpackers can use a single pot. And, of course, we wanted the food to taste great as well as be nutritious and filling. While researching a food plan, much of the information I encountered was problematic. Many of the campsite recipes were better suited for car camping or trips lasting only two or three days—not for nine days in the wilderness. Some involved too

Hit the trail and enjoy these dinners!

NINE-DAY BACKPACKING TRIP MENU Bean Burritos with Peach Salsa and Cheddar Cheese (page 46) Pasta with Tomato Bell Pepper Sauce, Toasted Pine Nuts and Parmesan Cheese (page 49) Mushroom Bison Stroganoff with Brown Rice and Sweet Peas (page 50) Chili-Mac with Gluten-Free Macaroni (page 51) Pistachio-Cranberry White-Chocolate Biscotti (online at EDIBLEAUSTIN.COM



Author’s note: Our dehydrator has six trays. We were able to fit all of the

eral weeks before the trip; it sounds like a lot, but overall

servings for each recipe in the dehydrator at one time, per

planning for this kind of trip is a long process. Dehydrated

meal, except for the pasta and tomato sauce; we dehydrat-

food should be shelf-stable at room temperature, but for an

ed them separately and combined them in the ziplock (one

abundance of caution, we stored the prepared meals in the

bag per dinner) after dehydration. We allocated a weekend

freezer until the start of the trip. For cooking in the field, we

to make, dehydrate and pack each recipe, so we started sev-

use a one-burner MSR Dragonfly stove.

BEAN BURRITOS WITH PEACH SALSA AND CHEDDAR CHEESE Makes 5 burritos This recipe is appropriate for the first or second night of backpacking because the tortillas are perishable. The filling, however, will keep for a long time. It’s fine to freeze any filling that you don’t take with you. 1 T. vegetable oil 1 /³ white onion, chopped 2 garlic cloves, minced 2½ c. cooked pinto beans (canned or home-cooked) Salt and pepper, to taste Locally made peach salsa, to taste (we used D.L. Jardine’s brand) 5 burrito-size flour tortillas (store-bought or home-cooked) 5 (or more) aged cheddar cheese sticks (prepackaged, 1-oz. sticks from Whole Foods Market are very convenient) At home: Heat the oil in a skillet, add the onion and sauté until soft. Add the garlic and sauté another 2 to 3 minutes, until the garlic is soft. Add the beans, stir until thoroughly mixed, then mash roughly with a fork or potato masher. Season with salt and pepper, then let the bean mixture cool. Add the salsa to the beans, mix well, then spread the mixture about ¼-inch thick onto solid plastic fruit roll dehydrator trays so the mixture doesn’t fall through. Dehydrate at 130° to 145° for 10 to 12

Eve prepares Chili Mac with Gluten Free Macaroni (above). Bowl of Chili Mac (left). Recipe on page 51.




hours, or until fully dehydrated. Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly. When finished, the dehydrated mixture should look completely dry and crumbly. Place the dehydrated bean mixture into a heavy-duty ziplock bag. Pack the cheddar cheese into a separate ziplock bag, mark both bags with a permanent marker and place the cheese bag in the refrigerator until you leave. At the campsite: Place the bean mixture into a camping pot with a lid. In another pot, bring approximately 2 liters of water to a boil. Add the boiling water to the bean mixture to cover by at least 1 inch, cover with the lid and let sit for 30 to 45 minutes. After 30 minutes, check the mixture and add more water if necessary. Reheat briefly and serve on tortillas. Top with chunks of cheddar cheese.

DEHYDRATING 101 • Avoid dehydrating dairy products—leave that to the professionals. Commercially dehydrated milk, cream, eggs, sour cream and butter are available for purchase if a recipe calls for them. Hard, aged cheeses last well without dehydration. Avoid soft cheeses. • Use lean ground meat rather than chunks of meat. Brown the meat, then rinse it under boiling water before continuing with the recipe. This reduces the fat content, which helps prevent the food from becoming rancid. Fat does not dehydrate. • Cut vegetables into small, evenly sized pieces so that they rehydrate easily. • Precook grains and pasta to the desired doneness and add to the recipe mix—creating a one-pot meal that will rehydrate all at once. • The dehydration process does not noticeably change a food’s flavor or texture. If it tastes good in your kitchen, it will taste good in the field. • Measure portions by volume before dehydrating. A visual estimate of how much you will want to eat is the easiest way to do it—we found that 1½ to 2 cups of food per serving is about right for us. This may vary based on individual appetite. Keep in mind that leftovers are undesirable because they must be packed out.

Dehydrating Mushroom Bison Stroganoff (page 50) EDIBLEAUSTIN.COM



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PASTA WITH TOMATO BELL PEPPER SAUCE, TOASTED PINE NUTS AND PARMESAN CHEESE Makes 9 servings This unusual sauce combines two separate recipes: a bell pepper coulis and a simple tomato sauce adapted from a Julia Child recipe. It’s wonderfully flavorful, but you could substitute your own favorite home-cooked sauce or commercial tomato sauce instead. For the coulis: 2 garlic cloves ½ t. salt 2 red bell peppers, roasted, seeded and peeled

2 t. olive oil 3 t. balsamic vinegar ½ t. red wine vinegar Black pepper, to taste

For the tomato sauce: 1 T. olive oil 2 c. minced yellow onion 1 28-oz. can whole tomatoes with liquid 2 bay leaves ½ t. dried thyme or oregano ½ t. dried orange peel

Pinch of saffron 2 garlic cloves, minced Salt and pepper, to taste Dried pasta (allow about 3 oz. dried, or about 1½ c. cooked, per serving) Toasted pine nuts and grated Parmesan cheese for topping

At home: Make the coulis: Place all of the ingredients into a blender or food processor and blend to a smooth puree. Set aside.

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Make the tomato sauce: Combine the oil and the onion in a large pan and sauté, covered, until the onion is soft but not browned. Add the tomatoes, herbs, orange peel, saffron and garlic. Simmer, partially covered, for 45 to 60 minutes, until thick and flavorful.

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Combine the coulis with the tomato sauce and adjust seasonings. Measure out the total amount of sauce to be used based on 1½ cups cooked pasta per serving, then place the sauce on dehydrator fruit roll trays and dehydrate at 135° for 8 to 10 hours, or until fully dehydrated. Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly. When finished, the dehydrated mixture should look completely dry and crumbly. Meanwhile, cook the pasta in salted water according to package instructions until desired doneness. Drain and measure the number of servings. Place the pasta in single layers on the dehydrator trays and dehydrate at 135° for 8 to 12 hours or until completely dry. While the pasta dehydrates, dry-toast the pine nuts in a small skillet until lightly golden. Let the pine nuts cool, then package them in a small, heavy-duty ziplock bag. In large, heavy-duty ziplock bags, combine the desired number of servings of dehydrated, cooked pasta and sauce—using a separate bag for each night this dinner will be consumed. Place the bag of pine nuts and another small ziplock bag of grated Parmesan into one of the bags and label with a permanent marker. At the campsite: Place the dehydrated pasta and sauce into a camp pot with a lid. In another pot, bring approximately 2 liters of water to a boil. Add the boiling water to the pasta and sauce mixture to cover by 1 inch, cover with the lid and let sit for 30 to 45 minutes. After 30 minutes, check the consistency and add more water, if necessary. Reheat briefly before serving. Top with the toasted pine nuts and grated Parmesan cheese.

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MUSHROOM BISON STROGANOFF WITH BROWN RICE AND SWEET PEAS Makes 10-12 servings This stroganoff was the trip favorite! We used brown rice instead of pasta because other meals already contained pasta. If pasta is preferred, substitute it for the rice below. Also, powdered mushroom gravy could be used, but this recipe is tastier. Since this makes a big pot, reduce quantities if you’d like, or enjoy the extra servings at home. It freezes well.

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For the mushroom sauce: 1 lb. mushrooms, chopped ½ onion, chopped 3 garlic cloves, minced 3 T. chopped fresh thyme 2 T. chopped fresh rosemary

¼ c. white wine 1 c. beef stock 2 T. olive oil Black pepper, to taste 4 c. beef broth

For the stroganoff: ¼ lb. bacon

2 T. balsamic vinegar

2 lb. mushrooms, chopped 3 lb. ground bison meat (or beef) 2 yellow onions, chopped 3 garlic cloves, minced 1 T. Worcestershire sauce

Salt, to taste 2 c. cooked brown rice Frozen peas (1/³ c. per serving) Commercially dehydrated sour cream powder (optional)

At home: Make the mushroom sauce: Preheat the oven to 350°. In an ovenproof casserole dish, combine all of the ingredients except the beef broth. Cover with foil and bake for about 90 minutes. Remove from the oven, add the beef broth and, using an immersion or traditional blender, blend until smooth. Set aside. Make the dish: Brown the bacon over low heat in a large pot. Remove the bacon to drain on paper towels—reserving the rendered fat. Add 1 T. of the fat back to the pot, add the mushrooms and sauté until slightly browned. Remove with a slotted spoon and set aside. In a different pot, bring some water to a boil. Add another ½ T. of the reserved bacon fat back to the mushroom pot and brown the bison meat. Place the browned meat in a colander and rinse with the boiling water. Squeeze dry and set aside. (If the meat is very lean, rinsing may be omitted). Lightly brown the onions in the pot used to brown the bison, then add the garlic and sauté for a minute or two. Return the cooked meat and mushrooms to the pot and crumble in the bacon. Add the mushroom sauce to the pot and cook over medium heat to blend and concentrate the flavors. Add the Worcestershire sauce, vinegar and salt. Since the dish will be dehydrated, reduce until the mixture is fairly thick. When thickened, add the cooked rice to the mixture. Spread the mixture ¼- to ½-inch thick on dehydrator trays and dehydrate at 150° for 12 to 14 hours, or until fully dehydrated. Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly. When ready, the dehydrated mixture should look completely dry and crumbly. Place the frozen peas in a single layer on a dehydrator tray and dehydrate at 125° for 6 hours, or until fully dehydrated. Place the dehydrated bison mushroom rice mixture into a large, heavy-duty ziplock bag—using a separate bag for each night the stroganoff will be consumed. Add the dehydrated peas and the sour cream powder, if using, to each bag and label the bags with a permanent marker.

At the campsite: Place the dehydrated mixture into a camp pot with a lid. In another pot, bring approximately 2 liters of water to a boil. Add the boiling water to the mixture to cover by 1 inch, cover with the lid and let sit for 30 to 45 minutes. After 30 minutes, check the moisture level and add more water, if necessary. Reheat briefly before serving.

CHILI-MAC WITH GLUTEN-FREE MACARONI Makes 10-12 servings We used gluten-free pasta, but regular can be substituted. Gluten-free macaroni (allow 1 oz. dried pasta per serving) 6 oz. bacon, sliced crosswise into ¼-inch pieces 3 lb. ground beef 1 yellow onion, chopped 4 garlic cloves, minced ½–1 c. mild chili powder ¼ c. ground cumin, or to taste 2 qt. beef stock 1 28-oz. can plum tomatoes

3 poblano peppers, roasted, skinned, seeded and sliced crossways into ¼-inch strips 4 whole dried ancho peppers 1 qt. whole, cooked pinto beans (homemade or 2 15-oz. cans store-bought) Salt and pepper Aged cheddar cheese sticks for topping, optional Corn nuts for topping, optional

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At home: Cook the macaroni in salted, boiling water according to package directions until desired tenderness. Drain and set aside. Bring a small pot of water to boil. In a large pot, brown the bacon, then add the ground beef and brown thoroughly. With a slotted spoon, remove the bacon and the beef from the pot (reserving 1 T. of fat in the pot), place into a colander and rinse with the boiling water. Squeeze dry. Add the onions and garlic to the pot used to cook the meat and sauté until soft. Return the bacon and meat to the pot and stir in the chili powder and cumin. Sauté for 5 more minutes. Add the beef stock, tomatoes, and poblano and ancho peppers. Bring to a boil, then simmer for 1 hour. Add the beans, salt and pepper, and adjust seasonings if necessary. Reduce until thicker than a normal stew. Add the cooked macaroni and stir gently to keep the pasta whole. Spread the chili-mac mixture ¼- to ½-inch thick on dehydrator trays and dehydrate at 150° for 12 to 14 hours, or until fully dehydrated. Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly. When ready, the dehydrated mixture should look completely dry and crumbly. Place the dehydrated mixture into large, heavy-duty ziplock bags—one bag for each night the chilimac will be consumed—and label with a permanent marker. At the campsite: Place the dehydrated mixture into a camp pot with a lid. In another pot, bring approximately 2 liters of water to a boil. Add the boiling water to the mixture to cover by 1 inch, cover with the lid and let sit for 30 to 45 minutes. After 30 minutes, check the moisture level and add more water if necessary. Reheat briefly before serving. Top with chunks of cheddar cheese and corn nuts, if desired.

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embracing LOCAL Photography by Whitney Arostegui



othing quite compares to the taste of a juicy summer to-


mato plucked from the garden or a fresh, crisp cucumber cut straight from the vine. Unfortunately, not everyone has

a suitable place to garden at home. Community gardens can fill that gap—providing a space to plant for those who don’t have one, as well as creating a community for both new and experienced gardeners. Austin boasts more than 30 community gardens dotted around the city. Some have been around for decades, such as Sunshine Community Gardens and Deep Eddy Organic Community Gardens, and some have blossomed over the last decade with more than two-thirds sprouting since 2004. Much of that growth can be credited to the work of the Sustainable Food Center (SFC) and the Coalition of Austin Community Gardens, as well as increased attention from the City of Austin through the Sustainable Urban Agriculture department. The gardens vary greatly in size—from the vast plots at Sunshine and Festival Beach to the small four-plot garden at Travis County Southeast Metro Park. Some programs charge a membership, or rental fee, which can range from $30 to $100 per year, while others ask gardeners to give back with their labor—pitching in for general upkeep outside of the maintenance of their own plot. Several gardens, such as Alamo and Blackshear, host potlucks and garden dinners, and others, such as New Day Community Garden, conduct cooking workshops. Novice gardeners might consider joining a larger community with more experienced gardeners from whom they can learn, or taking one of the Grow Local classes sponsored by SFC. To find the best community garden fit for you (and which have openings or lengthy waitlists), consult the Community Gardens in Austin Google spreadsheet (see Resources box at right). Don’t see a garden in your neighborhood or have a unique idea for a community garden? Start one! SFC’s Grow Local program offers a leadership training class that teaches the ins-and-outs of starting a community garden. Urban Patchwork and Food is Free both offer technical assistance on how to start a neighborhood farm network, and Shared Earth hosts a database of landowners who will offer their space to gardeners—and of gardeners who are looking for land. If the garden is for a community center, underserved group or school, Green Corn Project offers grants and technical assistance, including volunteer labor, to start new gardens. Whether in your own backyard or at a shared neighborhood space, there are plenty of options to ultimately get your fingers into the dirt and start to harvest! 52



Community Gardens in Austin Google Spreadsheet Comprehensive spreadsheet containing the contact information, history and membership details for each community garden. Coalition of Austin Community Gardens A group of local gardening organizations working to facilitate the creation of more community gardens in the greater Austin metro area. The coalition also hosts an updated list of gardens and resources. Food is Free A nonprofit that teaches people how to connect with neighbors to build front yard community gardens for free using salvaged resources that would otherwise be headed to the landfill. Green Corn Project A nonprofit organization that provides the labor, materials and education to establish gardens at homes or other living environments, schools and community centers. Grow Together A faith-based group that ministers through gardening with nine plots in Austin at refugee centers, senior living facilities, the Dell Children’s hospital and more. A website that hosts a free database that connects landowners with gardeners and farmers. Sustainable Food Center’s (SFC) Grow Local Program A program that offers organic gardening resources and education to enable children and adults in Central Texas to grow their own food. Urban Patchwork An organization that helps families and neighbors in small communities turn unused yard space into gardens and connect neighborhood gardeners in order to share their harvests.

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Susan Hoberman tends the Micah 6 garden plot at Sunshine Community Gardens that she co-coordinates with fellow volunteer Linda Francescone.


n a Saturday morning, in the basement of University Pres-

sponse to Sunshine’s organically grown produce is common among

byterian Church where the Micah 6 food pantry is held, a

pantry “shoppers” (in the store-like atmosphere, free choice is re-

tall man in his fifties pauses by a box of assorted greens—

spected). “The shoppers are just like, Wow!” says Yarnell. “Even for

part of a regular donation offered by some dedicated growers from

those of us who work in the pantry, we’re surprised by the variety

the nonprofit Sunshine Community Gardens. “Give me a hug,

of greens and vegetables that come in—some that we’re not even

Barbara,” he says with a smile to the woman near the booth, and

familiar with.”

decade-long pantry volunteer Barbara Anderson obliges with a

Sunshine Community Gardens sits about two and a half miles

friendly embrace. Afterward, the man chooses a bunch of turnips

away from the pantry, on the campus of the Texas School for the

sporting a bouquet of fresh greens and rounded, purple-and-white

Blind and Visually Impaired, and has long been a welcoming ur-

roots hanging down. “That’s wonderful,” he says, surveying his se-

ban oasis frequented not only by the more than 100 members who

lection before continuing down the aisle.

come to till their personal garden plots, but also by nearby state

Fellow volunteer Vicki Yarnell says this kind of enthusiastic re54



employees who visit on their lunch hour—and an assortment of

mockingbirds, hawks, rabbits and the occasional red fox who also come for the alfresco dining. Since 2007, a core group of volunteers


has tended a 60- by 30-foot plot at the center of the site dedicated exclusively to growing food for Micah 6. The plot features neatly divided sections that are under the purview of certain specialists, such as Jim Willmann, “The Tomato Man” and Randy Thompson, “The Pepper Man.” Over the last few years, the Micah 6 plot has provided approximately 2,500 pounds of fresh vegetables for the food pantry per year—including seasonal favorites such as mustard greens, radishes, peas, broccoli, carrots, lettuce, snow peas, spinach and winter squash in the colder months, and an array of tomatoes and peppers, okra, cucumbers, summer squash, eggplants, herbs and more in the warmer season. Linda Francescone, who currently co-coordinates a team of about 16 volunteers for the project along with fellow gardener Susan Hoberman, says the growers take a lot of factors into consideration when deciding what to plant—including which crops have the longest harvesting seasons and how much variety can be available at a given time. “Some years it’s better than others,” she says. “Last year we had terrible luck with kale and Swiss chard. I mean, the Swiss chard came after a while, but we had issues with aphids. It was just gardening,” she adds with a laugh. Volunteers are instructed to pick only the best-looking produce to send to the pantry. “We want the vegetables to be clean,” Francescone says. “We want them to be processed in bunches, and we want to tie them so they look pretty, so that when people pick them



up, it’s like they’re at the grocery store.” Items not chosen for the pantry are often taken by the volunteers for personal consumption. “Stuff that we take home [would include] a tomato that a bird pecked a hole in,” Thompson adds. “You could just slice it away.” Most of the volunteer gardeners say their participation in the project is hugely fulfilling—some say it’s even part of their spiritual practice. “We all like fresh vegetables, so we wanted to share with a population that doesn’t necessarily have good access to really fresh ones,” Willmann says. “You know, tomatoes in the store are not nearly as good as homegrown.” Nancy Seibert, who previously served as the coordinator, adds, “We want to see that people have good food to eat,” she says. “And we know they appreciate it.” Micah 6 pantry volunteers say the Sunshine Community Gardens’ produce has filled a critical need for the nonprofit, which relies entirely on donations to feed nearly 400 people each week through their twice-a-week pantry. “It has made a huge difference that we have fresh vegetables come in,” Anderson says. “Previously, we did have some but they weren’t greens, for instance. They were more potatoes and onions and apples, that sort of thing.” Joe Bell, director of the Micah 6 pantry, says that access to locally grown vegetables is uniquely important, and all-too-often unavailable to the poor. “If [the shoppers] get it from the Sunshine Gardens, it was grown right here—where they live. And it’s only a few hours away from having been a live plant in the ground,” he says. “There’s a sense of: we breathe this air…we live in this sunshine…we drink this water. We should also eat this food that grows here.” For more information about Sunshine Community Gardens and 

Shop blue glass at one of our 7 locations across Central Texas.

Micah 6 food pantry, visit and




cooking FRESH






love sleeping under the stars and waking to birdsong, but I’m not willing to give up my creature comforts. Our sleeping pads

great food, good coffee, compelling books and a corkscrew. With


a little planning, roughing it can be achieved in delicious style.

• Build coals or fire to one side of the campfire for differing

are soft, our camp chairs low-slung and comfy, our sheets high

thread count—and I never head off into the wilderness without

Most campsites have both a charcoal grill and a fire ring. I love cooking over a wood fire, but these recipes work with either

levels of cooking heat.

charcoal or wood. Either way, start the cooking fire with a chim-

• Prep a few items ahead of time before leaving home: meats can

ney starter, and if using charcoal, make sure to use the all-natu-

travel in marinade or brine, sauces and dressings can be packed

ral hardwood type. You’ll need a cooking surface large enough

in mason jars with tight lids, and pizza dough can be mixed at

to accommodate a couple of pans—at least two to three feet in

home, packed in a ziplock bag and kept cool in an ice chest.

diameter. If the fire ring doesn’t have a grill, improvise one with a heavy-gauge metal grate set on top (these can be purchased at most places that sell camping supplies). When the coals are ready, pile them under one side of the grill only, to create areas on the grill that have both direct and indirect heat.

• Keep recipes simple, and plan around the possibility of pleasant surprises, such as local farmers markets, bakeries, dairies and fishmongers along the way. • Aim for strong, bold flavors that don’t require much kitchen wizardry to coax out taste.

SAUSAGES WITH GRILLED VEGETABLES AND SALSA VERDE Serves 2–4 1 lb. Italian sausage (sweet or hot), bratwurst or other sausage of your choice (we used Richardson Farms bratwurst and sweet Italian sausages)* 1 lb. sturdy vegetables of your choice, scrubbed, cut into large chunks (new potatoes, small carrots, beets, broccoli, sweet potatoes and cauliflower all work well) Salsa verde (see recipe below) Fresh baguette or slices of sourdough bread Build a fire in the fire pit. When the fire is hot, place an iron skillet over direct heat. Meanwhile, grill the sausages slowly over the indirect heat portion of the fire. Toss the cut vegetables in salsa verde (reserving some for serving) and roast them in the iron skillet—tossing frequently. If the vegetables start to get too dark before they are cooked through, move the skillet off the direct heat to the cooler side of the grill or grate (you can also move it off the fire onto a stone or wooden surface and tent with foil while the sausages cook). When both sausages and vegetables are done, serve with additional salsa verde and the bread. *Pack the sausage frozen and it will help keep the cooler cold.

SALSA VERDE Makes about 1 cup

• Simple breakfast and lunch options will conserve energy and enthusiasm for more elaborate dinners around the campfire. • Start early; cooking in the dark is a challenge!

CAMPFIRE COOKING KIT AND MUST-HAVE TOOLS • Large lid or Dutch oven (see recipe for Chicken under a Brick) • Metal grate for cooking over a wood fire • Microplane zester (for grating cheese, garlic and citrus zest) • Citrus squeezer • A good knife and two large cutting boards • Collapsible colander • Collapsible mixing bowl • Spices, salt, pepper and olive oil •H  alf-pint mason jars (these double as wine glasses, vinaigrette shakers and measuring cups) •B  ig metal mugs that work for coffee, soup and cereal bowls • A plastic tub with a snap-on lid for dirty dishes (close after dinner, secure from critters and worry about dishwashing in the light of day) • Cast-iron skillet • Tongs and a spatula

Small handful mixed seasonal herbs (such as parsley, cilantro, thyme, oregano, basil, rosemary), minced Zest and juice of 2 lemons 3 anchovies, minced to a paste 4 garlic cloves, grated with a Microplane grater 1 /³–½ c. olive oil Salt and pepper, to taste

• Heavy-duty, gallon-size ziplock bags

Place all ingredients into a mason jar with a tight-fitting lid and shake until emulsified. Salsa can be prepped in advance—mix everything but the herbs and add those just before serving. The anchovies are salty, so taste before salting.

• A heavy-duty, rubber, fireproof oven mitt for getting close to

• Paper towels • Foil • Unbreakable dishes and real cutlery • A chimney starter for charcoal (even when we build a wood fire, we start with charcoal) the fire







ROASTED MUSHROOM AND PROSCIUTTO PIZZA Makes 2 9-inch pies 1 pkg. refrigerated pizza dough (or 1 recipe of homemade dough to make 2 9-inch pizzas) 4 oz. prosciutto, thinly sliced 8 oz. mixed mushrooms, cleaned and sliced 3 garlic cloves, grated with a Microplane grater 8 oz. fresh mozzarella, torn into pieces Small handful basil leaves, torn 3 sprigs thyme, leaves only Olive oil for sautéing and drizzling Salt and pepper, to taste


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Divide the pizza dough into two balls. On a cutting board, press and stretch the dough into circles approximately 9 inches in diameter. Allow the dough to rest while preparing the toppings. Place an iron skillet on the grill or grate over direct heat. When hot, drizzle in a little olive oil and fry the prosciutto until beginning to crisp. Remove to a plate and set aside. Add another splash of olive oil to skillet and toss in the mushrooms and garlic. Sauté until the mushrooms begin to caramelize. Season with salt and pepper, then remove from the heat and set aside. Allow the fire to burn down to medium heat. Place the pizza crusts directly on the well-heated grill or grate. Let them cook until golden on the bottom, then use a spatula to flip them over and move them to indirect heat. Scatter the mushrooms, cheese and prosciutto on top of each, add the basil and thyme, drizzle with a little olive oil and cover with grill lid or an inverted skillet if you’re cooking over fire. When the cheese is melted and the crust is cooked through, remove the pizzas to the cutting board and cut into slices.

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QUESO FUNDIDO WITH FIRESIDE TORTILLAS Serves 2 For the fireside tortillas: 2 c. masa harina 1½–2 c. water For the queso fundido: 1 onion, cut into thin slices 2 links Spanish-style hard chorizo (we used Aurelia’s Chorizo), cut into thin slices 8 oz. Monterey Jack-style cheese (we used Dos Lunas Clasico), grated Make the tortillas: In a bowl, mix the masa harina and enough water to make a dough that holds together but is not sticky. Roll the dough into small balls the size of golf balls. Place plastic wrap or waxed paper on a cutting board, place a ball of dough on top, cover with another sheet of plastic wrap or waxed paper, then squash the dough with the bottom of a heavy skillet—pressing down as hard as you can. Cook the tortillas directly on the grill—flipping often until cooked. Wrap in foil and keep warm. Make the queso fundido: When the fire or coals are hot, place an iron skillet over direct heat. When hot, add the onions and chorizo and sauté until the onions are soft and beginning to brown and sausage is beginning to crisp on the edges. Add the grated cheese and move the skillet over indirect heat. Stir constantly until the cheese melts. Serve with the warm tortillas.

No matter how you mix it, my handmade vodka beats those giant “imports” every day.


created by: AAR ON JOS EPH ★ 2 large fresh strawberries ★ 3 large fresh basil Leaves ★ 1½ oz. Tito’s Handmade Vodka ★ ½ oz. fresh lemon juice

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★ ½ oz. honey

Place the strawberries and basil in a mixing glass and muddle until strawberries are well pressed. Add liquid and ice and shake vigorously. Double strain into a cocktail glass with crushed ice. Garnish with a basil leaf and strawberry half. Photo ©2014, Elizabeth Bellanti

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indirect-heat side of the grill. Replace the lid (but not the brick) and cook for 15 minutes longer. Check the chicken for doneness (when cooked, juices will run clear) and continue cooking, if necessary. When chicken is done, remove from the heat, tent with foil and allow to rest for 5 to 10 minutes before cutting into pieces and serving.

Serves 2–4 1 chicken (we used Dewberry Hills Farms), spatchcocked (back bone removed, skin on, splayed and flattened 1 gallon water 1 /³ c. sugar ½ c. kosher salt Black peppercorns, onion slices, lemon slices, bay leaves or other spices and flavorings of your choice 4 T. butter or olive oil 4 garlic cloves, grated with a Microplane grater Fresh seasonal herbs (such as parsley, thyme, oregano, rosemary), minced In a large container, combine the water, sugar, salt and spices and whisk or stir until sugar and salt dissolve. Place the chicken in a gallon-size ziplock bag and pour in the brine until the bag is full (not all of the brine will be used for one chicken). Seal the bag and brine the chicken for up to 24 hours (consider doubling the bag if the chicken is traveling in the brine). Wrap a brick or heavy stone in foil and set aside. When the fire or coals are ready, place a large iron skillet or griddle over direct heat. Remove the chicken from the brine and dry with paper towels. Rub the chicken with the butter or olive oil, garlic and minced herbs—making sure to get some under the skin as well. Sprinkle with pepper (no salt is needed), if desired. Place the flattened chicken, breast-side down, on the smoking-hot skillet or griddle. Place the brick or stone on top and cover with a large lid or an inverted Dutch oven. Cook for 10 minutes, then remove the lid and brick. Using tongs, carefully flip over the chicken and move it to the

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Serves 1 We love shopping local farmers markets for sweet, juicy fruit in season. If you luck out and stumble upon ripe, fragrant peaches, plums or berries, here's a campfire dessert recipe that puts toasted marshmallows to shame. 1 slice rustic sourdough bread per person 1 T. butter per person 1 T. honey per person Fresh, seasonal fruit (berries and stone fruits are my favorites) Creme fraiche Heat a heavy skillet over medium hot coals. Swirl in about 1 T. of butter per slice of bread. When the butter foams, drizzle in an equal amount of honey. Stir together, then place bread slices in the butterhoney mixture. Let the bread toast briefly, then flip slices and cook the other side. Remove bread to plates and place fruit in the warm skillet. When fruit is just warm and beginning to release its juices, spoon over bread slices. Top each serving with a dollop of creme fraiche and serve.

OVERNIGHT OATMEAL Serves 2–4 Put this together before turning in for the night and wake up to a hearty, healthy breakfast—the cooler does all the work! 2 c. old fashioned rolled oats 2 c. milk Honey or brown sugar to taste 1 t. vanilla Pinch of salt Dash of cinnamon Any combination of dried or fresh fruit, nuts, or seeds (some favorites are raisins, apples, pecans, and sesame seeds) Combine all ingredients in a mason jar with a tight-fitting lid. Shake to combine and store in cooler overnight. Serve cold or heat briefly in a saucepan to warm.


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hen preparing for the Passover seder, I let a few tweaks on


Of course, 100 people means 200 matzo balls in both chicken

traditions and freedoms guide me. Freedom from bond-

and vegetarian soup. It also means a raucous potluck, and I’m

age is the point of this beloved holiday, after all, but the

not talking about gelatinous macaroni salad on a paper plate,

Jews didn’t escape from Egypt alone; the Torah says we brought

but about things far more indulgent. And while I may surrender

along “a mixed multitude” of all religions and races—all of whom

some control over the menu as a whole, I never forget that my

had pressing reasons to get out. This is why I have about 100 people,

late father always made roast chicken, and my late sister—a wine

Jewish and otherwise, at my backyard seder every year, and why we

writer—turned the obligatory four glasses into a true tasting that

play mostly reggae music—the Rastafarians knew their exodus—and

went from sparkling brut to deepest port. And each year, I long

old-style African-American gospel (because I’ve never heard a bet-

for the sorrel soup my Russian-Jewish relatives drank. It was cold

ter song for Passover than “Wade in the Water”).

and bright green and seemed to go directly into your veins. My




grandmother pronounced it shchav and she purchased it in quart-

that holds the symbolic foods of the Passover story—always features

sized mason jars from some long-gone deli.

an unorthodox orange, a tradition dating to the early 1970s when an

These days, my husband grills salty-sweet salmon fillets; my

Orthodox rabbi allegedly stated that a female rabbi belongs in the syn-

daughter Gus makes macarons—no flour and with awesome Middle

agogue about as much as an orange belongs on the seder plate. Seem-

Eastern fillings—and I get very into the bitter-greens thing; Aru-

ingly overnight, every liberal Jew’s seder plate acquired an orange.

gula, pansy flowers, kale, chard and spinach are still going strong in

The seder is a reliving of the escape from slavery into freedom

the garden. And we have an in-house version of the Haggadah (ba-

that anyone can relate to, and I believe it’s meant to be shared

sically, the Passover script—complete with story, song lyrics and

with all types of people in a hedonistic, downright indulgent at-

prayers—that’s read at the seder), as well. My husband and I re-

mosphere—as in: Once we were slaves, now we’re reclining like

write it each year—drawing from Maimonides and Mel Brooks and

Roman big shots in padded chairs, drinking umpteen glasses of

Langston Hughes and the borscht-belt comedians, among many

wine, eating all the best springtime foods and singing. We are

others. I’m always very proud of it.

commanded to welcome the “stranger in our midst” more now

I don’t think a seder should be solemn. No guest should worry

than any other time of year, and the sentiment ought to be as Isa-

about unwittingly breaking some sacred Jewish rule, though it’s

iah said, “Come, let us reason together,” and let’s do it about this

very Jewish to argue about which rules are sacred and which are

matter of freedom, which somewhere nearby, is not going the way

meshuggah (a Yiddish word that means exactly what it sounds like:

it should. And let’s wrap up by raising a glass with this toast that’s

crazy). My only Talmudic credential is the rabbinic license I got

older than the leftover matzo in my cupboard:

online from the Esoteric Interfaith Theological Seminary, but so what? And our seder plate—the ceremonial, often-heirloom platter

BURNT ORANGE AND FIG CHAROSET Courtesy of Marina Chotzinoff



Makes about 3 cups ½ c. walnuts (or substitute Texas pecans) ¼ t. fennel seed ¼ t. coriander seed ¼ c. sherry vinegar ¼ c. water 1 t. salt 1 T. plus 2 t. sugar 1 c. packed dried figs, chopped into about 8 pieces each 2 clementines (or similar), sliced into ¼-inch slices ½ lemon, peeled, sliced crosswise into ½-inch slices ¼ c. packed parsley leaves Honey Heat the broiler. In a medium-sized pot over medium-low heat, toast the walnuts until just fragrant, stirring often. Remove the walnuts and let cool, then coarsely chop. In the same pot, toast the fennel and coriander seeds until fragrant. Add the vinegar, water, salt and 1 tablespoon of the sugar and stir until dissolved. Add the figs and simmer for a couple of minutes, then let cool. Place the clementines and lemon on a baking sheet and sprinkle with the remaining 2 teaspoons of sugar. Broil about 10 minutes—rotating the pan halfway through—until the slices start to char. Keep an eye on the slices—they can go from pleasantly charred to miserably charred very quickly. When done, cut the slices into quarters. The figs might have soaked up all of the liquid, but if not, remove with a slotted spoon to a bowl. Toss gently with the citrus, walnuts and parsley, then arrange on a platter and drizzle with the honey. (To make ahead, toss the figs and citrus together and fold in the toasted nuts and parsley just before serving.)

The egg, it is round, the egg, it is springy. Life is a circle and that sort of thingy. Charoset is here to represent glue Which was spread into idols by some ancient Jew. A miserable job! No need to tell you! The bone that you see is the shank of a lamb To remind us of lamb blood spread thicker than jam On the doors of the Jews, so that Death would go scram. The Matzoh appears at each Passover season To show us flat bread, the usual reason. We eat these here herbs and we dip them in brine Because bondage ain’t blissful and life is unfine. And finally the orange. This one is great! The feminist jewel of the whole seder plate. Once orthodox pundits grew kvetchy and crabbi At the thought that a woman could serve as a rabbi. On a bimah a woman should never appear Anymore than some citrus on this plate right here! So fine! We’ve put oranges here since that day And women all over are rabbis. Hooray!




edible GARDENS



ennel (Foeniculum vulgare) is a beautiful and versatile herb, favored for centuries for its medicinal properties as well as its many culinary uses. It’s part of the Umbelliferae, or Api-

aceae, family that includes carrots, parsley, coriander and other aromatic, hollow-stemmed plants. Fennel is hardy and grows easily, and though it’s indigenous to the Mediterranean region, this perennial plant can now be found growing wild and in gardens all across the US. Culinary and Medicinal Uses Florence fennel, a cultivar, is a deeply hued, feathery herb. The bulb is crunchy when raw, with a peppery anise- or licorice-like taste. It’s delicious sliced into a spinach or grain salad tossed with a vinaigrette, or sautéed as an aromatic. It can also be cooked in soups, baked, roasted or grilled. There are many inviting Italian and French recipes that utilize fennel bulbs and foliage—most often paired with fish, eggs and pork. The seeds are used to spice dishes in many countries and are popular in Indian and Pakistani cuisine where they’re often eaten after a meal as a digestive aid and breath freshener. Fennel seeds, roots and fronds can all be used in tea blends, but the seeds are especially helpful in medicinal teas as they assuage the bitterness of other ingredients, in addition to settling the stomach. When using the seeds in tea, slightly crush them with the back of a spoon to release the volatile oils, and cover the tea while steeping to keep the oils from evaporating. The bulb

seeds in water), along with sodium bicarbonate (baking soda)

and fronds can simply be chopped and added to the water along

and simple syrup, makes an old-time colic remedy, commonly re-

with the bruised seeds. Fresh, green fennel seeds are delicious in

ferred to as “gripe water,” for babies, but it’s also good for adult

a salad, and fennel flowers and fronds are very attractive and add

stomach complaints. Additionally, consuming the herb is gener-

a tasty, anise-flavored addition to salads, soups and sauces. The

ally considered to improve eyesight, and tea from the seeds can

pollen can be harvested (and is quite expensive if purchased com-

even be made into eyewash. And the volatile oil from fennel seeds

mercially) for use in many dishes, including homemade pastas,

has antimicrobial, antioxidant and antifungal properties. Taken

sauces, soups and pastries. To harvest the pollen, shake a fully

internally, all parts of the fennel plant are useful in treating acne

bloomed umbrel (the umbrella-shaped seed head) into the palm

and other skin inflammations.

of your hand. Each umbrel will produce roughly one-quarter teaspoon of pollen. As an alternative, several stalks can be tied together, placed upside down into a bag and left to dry for a few weeks. The pollen will fall into the bag as the flowers dry.

How to Grow Fennel grows very much like dill—it’s a cool-weather herb that needs full sun, but it’s drought-tolerant and can grow in most

Fennel contains anethole, which has carminative (antiflatu-

soils, as long as there’s good drainage. Plant seeds one-eighth- to

lence) properties. Fennel water (usually made by soaking fennel

one-quarter-inch deep and about 16 inches apart. Give the plant




more room if you want to grow it as a perennial—it can fill a significant space in the garden or landscape, growing up to six-feet tall and three- to four-feet wide. It grows easily from seeds, which can be sown directly into the soil around mid-October. Starts can go in around the same time, and are best if you want to harvest the bulb. Start the seeds as early as September, but wait until the weather is consistently below the 60s for planting starts. If planted too early in the season, the plant may “bolt,” or prematurely send up a flowering stem, which can negatively affect the taste and ruin the chances of harvesting the bulb. Both bulb and seeds can be harvested, but not from the same plant—as the bulbs need to be harvested before the entire plant goes to seed. Be sure to keep the soil evenly moist throughout the germination process

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and while the plant is still small, and protect the new plant from high wind and hot sun with a shade cloth. A fully mature bulb can take up to 70 days to produce, and will be more uniform and tasty if the growing conditions remain consistent. Once temperatures are colder, protect the plants from freezes with frost cloth. Harvest the bulb once it’s roughly the size of a small tennis ball. Saving Seeds Fennel is insect-pollinated. If saving seeds, separate varietals by a half-mile or cover and hand-pollinate. In other words, if growing dill or other members of the Umbelliferae family at the same time, plants will need to be separated by a half-mile, or, because the plants will cross-pollinate, one of them will need to be covered or not allowed to seed. When umbrels are dry, harvest the seeds by rubbing the umbrels between your hands over a bag, then collect and save the seeds in a cool, dry place. Butterflies Besides fennel’s medicinal and culinary value, it’s also a magnificent butterfly plant—attracting both black and anise swallowtails. Consider planting a few plants in the garden and a few on the outskirts of the landscape as lures. That way, there will be a little fennel for personal harvest and some reserved for the gorgeous cluster of nearby swallowtails.

RESOURCES •A  Modern Herbal, by Mrs. M. Grieve • Cecelia Nasti’s Field and Feast, “Growing Fennel” • Gayle Engel, “Fennel” • High Mowing Seeds, “Organic Fennel – Growing Information” • The Herb Garden Cookbook, by Lucinda Hutson




edible ART



hen: I was standing next to my mom at the age of ten, carv-

den—ever mindful of the seeds, the patterns and the process that

ing well-spaced rows with a hoe in the thawing Michigan

bring these edible treasures eventually to our table.

spring soil, aided only by our hands and a spool of string for

The first paintings were small but were used as studies for the

line. Eventually, we’d scatter the seeds and watch with impatience,

larger paintings (some 40” x 60”) to come. Many of the paintings

daily, as the sprouts emerged and grew into intricate patterns.

are abstract but are influenced by the form, color and patterns I

Now: The past year, I’ve been painting a series based on my

observed and studied. A market bag’s contents would be sliced,

weekly excursions to the farmers markets in Austin—initially re-

cut, chopped, diced and sketched before the painting began. My

cording my impressions in watercolor on small 4” x 4” heavy 300#

objective is to capture not only what I observe, but to simplify and

cotton paper. While at the markets, I often look for the vegetables

abstract the subject matter and record the essence of a fruit or veg-

that we grew as children, yet also seek out the mysterious and al-

etable with minimal marks. My intention is not to impose a specific

most magical varieties of watermelon radishes, maroon carrots,

message to the observer; I look at produce differently and hope my

fennel and golden beets that were not familiar to our family gar-

paintings will allow others to see a familiar object in a new way.




A sampling of sketches from Jan Heaton’s “The Market”

Jan Heaton is a third-generation visual artist. In Austin, she represents her artwork by appointment. Her work is also represented by The Hunt Gallery in San Antonio, Elizabeth Gordon Gallery in Santa Barbara, Studio EL in San Francisco, Soho Myriad (Atlanta, Los Angeles and London), Art + Artisans in Houston and Kirchman Gallery in Johnson City. Stay tuned for a date in the Fall of 2014 for Jan Heaton’s “The Market” solo exhibition in Austin, with an opening event presented by Edible Austin. See more of Heaton’s work at EDIBLEAUSTIN.COM





pring in Austin means it’s time to delight in the lush colors of new growth before the Texas summer

mutes the hues to browns and tans. For me, making the most of spring entails finding new ways to use the beautiful flowers, fruit and foliage popping up all around, and beverages are a wonderful, refreshing place to make spring flavors sing.

MEXICAN MINT MARIGOLD LIQUEUR Yields approximately 1¼ cups This anise-like herb grows year-round in Texas and sports tiny yellow flowers that appear in summer and fall, followed by a brief dormant winter season. Spring finds the herb tender with new growth. Also called Texas tarragon, this hardy perennial is well adapted for Central Texas droughts and even attracts butterflies in the summer. My favorite uses for the fragrant leaves include flavoring ice cream, sorbet and simple syrup; adorning the table with either flowering or non-flowering sprigs; or applying as seasoning where one might use tarragon. 15 2-inch sprigs Mexican mint marigold, preferably new growth 1 c. brandy 1 /³ c. plus 1 T. sugar 3 T. water In a clean, half-pint mason jar, combine the Mexican mint marigold and brandy. Cap tightly and let the jar sit for 5 days— sloshing around the contents daily. On day 5, make a simple syrup by dissolving the sugar into the water over low heat. Allow to cool. Strain the herbs from the brandy through a coffee filter or fine cheesecloth and add the sugar syrup. Store at room temperature, capped tightly, in a dark place or in the refrigerator. Keeps indefinitely. Sip this liqueur very cold, or add it to other cocktails for an herbal flair. 72



NASTURTIUM ZINGER Yields 1 8-oz. cocktail I grow nasturtiums both in porch pots and in our garden. My success, proven by the proliferation of peppery-flavored orange and yellow flowers, has inspired me to extend their utility to more applications beyond salads, garnishes or infused vinegars. 2 nasturtium flowers plus 1 for garnish 2 oz. vodka ½ oz. lemon spice syrup* or plain simple syrup 1 t. St. Germain liqueur Club soda Muddle the flowers with the vodka in a shaker. Add ice, simple syrup and the St. Germain. Shake and pour into a glass and top off with club soda. Stir gently to incorporate the soda, then garnish with a flower and lemon twist. *Find the recipe for lemon spice syrup at

BLACKBERRY BOUNCE Yields 2 8-oz. glasses For years, the blackberry plant in our garden has plotted its takeover of the fence and surrounding area should we ever neglect to trim it back or stake it upward. Last year’s blackberry bounty was more fruitful than the combined harvest from years prior and left me with berries to use after exhausting jam and cobbler avenues. 1 c. ripe blackberries 2 T. water 2½ t. sugar

3 oz. whiskey Dashes of blackberry (or other) bitters*, optional

Combine the blackberries and water in a small saucepan. Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and mash the berries. Strain the pulp through a fine-mesh sieve to remove the seeds. Add the sugar to the thick blackberry liquid and stir to dissolve. Fill two 8-ounce glasses with ice and divide the whiskey and blackberry syrup between them. Add bitters if using and stir to combine. Garnish with an orange twist. *Find the recipe for blackberry bitters at

LOQUAT LEAF TEA Yields 1½ cups tea Loquat trees are Chinese natives that thrive year-round in Austin, but the fruits make their annual debut in spring. There are lots of ways I use the fruit—from popping them in my mouth whole and spitting out the seeds, to making jam, fruit butter, fruit leather and—with the pits—liqueur. Last year was a particularly fruitless year for our loquat tree, but luckily I learned about using the loquat leaves from a friend in Los Angeles. Loquat leaf tea comes with a slew of potential health benefits, from soothing gastrointestinal ailments to serving as an expectorant for coughs and congestion. Some studies have even linked a compound in loquat leaves with increasing insulin production and combating type 2 diabetes. 2 4-inch loquat leaves, preferably new growth 2 c. filtered water

find it at

Texans make the



Use a fingernail to gently scrape off the furry underside of the leaves. Mince the leaves, and combine them with the water in a small stainless-steel saucepan. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove from the heat, cover and let the tea steep for 10 minutes. Strain and serve hot, or allow to cool and serve iced. Enjoy as a hot toddy by adding a splash of whisky or bourbon and a thinly sliced round of lemon.

ROSE GERANIUM SYRUP* I first learned of rose geranium’s fragrant prospects when my wife brought some home from a pit stop on her bike commute. She’d stopped to admire our neighbor’s garden, planted with flower varieties grown in her native Baghdad. Our neighbor shoved a small handful of rose geranium leaves into my wife’s hand and told her to make tea. Scented geraniums are relatives of the summer garden annuals of the same name, but are not true geraniums. The scented varieties are grown for their foliage and not their flowers, and feature fragrances of rose, lemon, apple, mint, orange and even chocolate.

PAULA’S MARGARITA 1 oz. Paula’s Texas Orange 1 oz. premium tequila ½ oz. water ½ oz. fresh-squeezed lime juice

Mix ingredients. To serve martini-style, shake with ice and strain into chilled margarita glass. Also delicious served over ice!

w w w. Paul as T exas Spir its. co m

*Find the recipe for rose geranium syrup at EDIBLEAUSTIN.COM



seasonal MUSE



n a recent winter

red, numbs the fingers and

day in the kitchen

devalues gloves. Inevitably,

of the old farm

the gloves get wet, and then,

house, I opened wide the

aided by the wind, they pro-

oven’s door. The stove was

duce the utmost torture. The

fired up, and with adjoin-

best remedy is to discard the

ing rooms’ doors closed,

gloves and wash root crops in

the kitchen was tolerably

cold water with bare hands.

warm. Perched on a stool,


I stretched out my legs,

warmer than the air, and in

placed my cold shoes first

the barn or salad shed, since

on the oven door, then,

there is little wind, the frost-

ever so gingerly, moved


each foot into the oven’s

a small relief. I guess put-

interior. With that treat-

ting them in the oven would

ment, my toes would be

also help—got to be careful

warm for about 30 minutes.

though: “tacos de fingers.”

If I got negligent, however,






While winter brings the

and went for an hour of warmth, I’d be serving up a one-time lunch

most THFW days, luckily for me, tax work pulls me into the farmhouse

treat of “tacos de toes,” to the farm associates (serving size: three

and to the computer on the worst days—near the stove, of course. Look-

toes each, with one reserved for the farm puppy, Little Buddy).

ing out at the farm associates makes me feel guilty, but surely they don’t

Maybe in another life, we farmers were construction workers or

want to be trudging through taxes. That's another variety of THFW.

police officers, or any other poor folks who spend half their year

Soon enough, summer brings its own torments, but we can

in environments either horridly hot or calamitously cold. What

stand those. We have good drinking water delivered by Larry from

we have in common with those professionals is that we all work

our Milam County farm, and the farm associates drain bottles of

outdoors, no matter the climatic conditions. Often the weather is

it regularly. Losing electrolytes in our sweat is our greatest worry,

either unnoticeable or, at times, a sublimely pleasant backdrop; to

so replenishing with minerals is important. (We know we've lost

gaze across a field of vegetables and flowers, backlit by the ris-

them if we’re jumping out of bed in the middle of the night with

ing (or setting) sun on a mild spring or fall day, is to experience a

leg cramps.) But for me, it could all be worse. Many years ago, I

stained-glass moment of great beauty. Even on a frosty morning,

worked in a library for a few seasons. The walls were covered with

the views are breathtakingly lovely. I relish those days, and I always

large fixed windows. I could see the wind in the trees, but to know

offer up silent gratitude. But the foot-in-the-oven day was not such

if it was cold or hot outside, I had to place my hand flat upon the

a day. It was of the THFW variety—farm shorthand for Too Hor-

glass and feel the hint barely allowed by the two-pane insulation.

rible for Words. All at once, the worst elements of winter weather

Each day at my hour of liberation, I left behind the dust of old

were in place: freezing cold, sleety rain and wind. The farm associ-

books and the pollution of fluorescent lights and, like a child run-

ates called and texted: “Do we work today?” The answer, in both

ning down the school steps, I exhilarated in the feeling of the out-

Spanish and English, had to be “No.” On the English texts, “No” was

door climate, hot or cold. Given the alternative of incarceration

amplified by “THFW.” (I couldn’t use that shorthand in Spanish as

in a sealed workplace, I’ll take the farm life, and I’ll admit that on

the phone would correct me—badly.)

those THFW winter days, with the frigid wind coming in though

Not even farmers can stand such a day, especially with the addition of the wind. Wind brings the “feels-like” chill into whatever gaps

the farmhouse walls, doors and leaky windows, this old kitchen oven is just TWFW (Too Wonderful for Words).

there are in the five layers of clothing one wears. It works its way

Boggy Creek Farm market days are now Wednesday through

into fabric tears on the knees of worn-out jeans, makes the nose turn

Saturday from 8 a.m. to 1 p.m.




You can help end hunger. Volunteer today.

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Top photo: The Urban Roots and Grow Dat crews plant herbs together on the Grow Dat Farm in New Orleans' City Park. Clockwise from left: Ire Sterling of Grow Dat shows off the Grow Dat po’ boy. Joe House tries his first beignet at Café Du Monde. Urban Roots' bruschetta with local creole cream cheese. Urban Roots' Ines Malti and Joe House lead a cooking demonstration for the Urban Roots team. Urban Roots' raw kale salad with satsumas.

Department of ORGANIC YOUTH



alking along the edge of the Grow Dat Youth Farm

salad with avocado and Louisiana satsuma mandarins, and bruschet-

in New Orleans, Urban Roots youth intern Madison

ta with local goat cheese, cherry tomatoes and basil purchased at the

Mathews pauses by a green pond lined with bald cypress

Crescent City Farmers Market. Both meals were healthy, affordable

trees and asks, “Are there alligators in there?” “Um…yeah,” replies

(under three dollars per person) and tasty, but the judges awarded

Grow Dat staff member Jabari Brown. “Whoa!” Mathews says, as

top honors to the Urban Roots youth for how well they featured nu-

wonder and concern streak across her face.

tritional information and highlighted locally sourced foods.

At times, this swampy landscape filled with draping Spanish

Working together on the Grow Dat farm and cooking and

moss and banana trees seems planets away from the three-and-a-

sharing meals with each other strengthened our collaboration

half-acre Urban Roots farm in East Austin, yet, in many ways, it

and allowed us all to witness the power and potential for young

feels just like home: Urban Roots and Grow Dat share a similar

healthful-food ambassadors. Urban Roots youth leader Ines Malti

lineage and mission. Both organizations are relatively young (six

summarized her time in New Orleans this way: “I appreciate how

and three years old, respectively), both are inspired by The Food

so many of the ideas I have, I get to share with others. We’re from

Project in Boston, Massachusetts, both use sustainable farming to

different parts of the US, but we have similar knowledge and

provide empowering paid internships to young people and both in-

ideas…and we can work on this together.”

spire the greater community to cultivate a better understanding of healthful foods. And because of the dearth of youth farming proj-

This spring, Grow Dat youth and staff will visit Austin for the next phase of our collaboration. Stay tuned!

ects in the South, both have looked to each other for inspiration and support and have developed a strong regional partnership. With support from the Kabakoff Family Foundation, the sister or-

 or more information on Urban Roots and Grow Dat Youth F Farm, visit and

ganizations have been exploring ways to expand their mission. This last November, four Urban Roots teenage youth leaders and two staff members (including me) visited the Grow Dat Youth Farm to work alongside their youth leaders, on the farm and in the kitchen. Since none of the Urban Roots youth leaders had ever been to Louisiana, this was a true cultural and culinary adventure. On our way there, we tasted fried boudin balls and pork cracklins, and in New Orleans, we feasted on gumbo and po’ boys and made the requisite pilgrimage to Café du Monde. We also visited other community food projects, including the Hollygrove Market and an Edible Schoolyard cooking class for first and secondgraders. Our goal for the trip was to determine how the Urban Roots and Grow Dat youths’ unique food and farming experience can help the participants to become the most effective healthful-food and farm advocates. Youths from both organizations played team-building games, worked alongside each other on the farm, participated in a youthoriented focus group and competed in a Top Chef-style cooking competition, where they led an interactive cooking demonstration, created their own recipes and shopped for ingredients. The Grow Dat youth started off by making a rotisserie chicken po’ boy and made a strong case for how easy it can be to make healthy modifications to

Grow Dat staff member, Jabari Brown (left), and Urban Roots youth leader, Joe House, exchanging smiles and ideas of how to work together to build a more just food system in New Orleans and Austin.

the New Orleans tradition. The Urban Roots youth borrowed a seasonal recipe from an Urban Roots cooking class and made a raw kale EDIBLEAUSTIN.COM






ucinda Duncan, my

a “pizza/pasta garden?” Two of

great-grandmother and

my favorite herb beds include

namesake, crossed the

a “citrus-scented garden” with

plains in 1852 in an ox train

herbs such as lemon verbena,

along with 12 other pioneers

lemon balm, lemon thyme,

to become, according to my

lemongrass and lemon basil,



and my “salad bar garden,”

note, “the first white settlers

sporting salad greens, edible

in Los Angeles County.” She

flowers and tender sprigs of

brought her own herbs with

herbs bound for the bowl.

her and established an “herb




garden for medicine,” Grand-

seeds) planted in the fall are

ma wrote. Apparently, my

now in full glory—having sur-

namesake passed down her

vived the chilly winter. Ital-

herbal legacy to me.

ian and curly parsley, winter

My first book, The Herb



Garden Cookbook, has remained in print for 27 years and has been

salad burnet, creeping prostrate rosemary and thyme make ver-

heralded by three different covers—including an updated edition

dant border plants, along with oregano and its sweeter-scented

published in 2010. As I reflect upon my years of growing herbs

cousin marjoram. Tall dill and fennel plants with their feathery

organically and cooking with them, I pay homage to Lucinda Dun-

fronds and golden umbels bring delight as background plants.

can and her precious cargo of herbs packed in a Conestoga wagon

Use larger perennial plants, such as rosemary, sage and bay, as an-

bound for California, and to others who brought to America the

chors. These herbs, mostly of Mediterranean origin, thrive in our

beloved herbs of their homelands—aromatic and flavorful sea-

similar climate provided they have plenty of sunshine and loose,

sonings that made even mundane fare more flavorful.

well-draining soil. Because only one to three of these plants is

Spring is indeed the time to plan and plant culinary herb

needed, I suggest purchasing them as transplants in the fall or

gardens, and I dedicate separate areas of my garden to culinary

early spring. Do not plant dill, arugula, fennel, cilantro, chives or

“themes.” Herbs with similar cultivation needs and culinary uses

parsley in later spring; they will quickly bolt when the weather

are planted together—just as they often complement each other in

turns warm (which for us can mean late April!). Pansies, Johnny-

a recipe. I pick basil, oregano and thyme from a sunny “Mediter-

jump-ups and nasturtiums (planted in fall or very early spring)

ranean garden,” and gather sage, sweet-scented marjoram, parsley

interspersed in the garden add color and fragrance—lending

and bay from a “Tuscan garden.” Mexican mint marigold, epazote

themselves as garnish and flavor for recipes. As spring warms up,

and yerba buena mint thrive along with chiles in the “Mexican

plant many different varieties of basil, mint and warm-weather-

garden,” and my “Provençal garden” is brimming with lavender,

loving lemon-scented herbs. Growing like-minded herbs in large

tarragon, lemon verbena, rosemary and thyme. Or, not far away,

containers and pots works well, too.

my “Southeast-Asia garden,” redolent of Thai basil, lemongrass, cilantro and mint, may suit that day’s culinary whims.

To get an idea of what herbs to grow throughout the seasons, their cultivation needs and ultimate size, make sure to visit the herb garden

Consider planting your own theme garden! If you have more than

I designed at The Natural Gardener—recently selected as one of the

one theme in mind, replicate certain herbs in each bed. For example,

top five nurseries in America—or visit the archives of this column

cilantro is favored in Mexican, Asian and Indian cuisines, and Medi-

at to find articles such as “The Lemony Herbs of

terranean herbs are popular in Latin cuisines, too. Or perhaps you’d

Summer” (Summer 2010), “Springtime Herbes de Provence” (Spring

prefer one large “kitchen garden” divided into distinct culinary ar-

2008), “From Garden to Salad Plate” (spring 2013) and “Spring Des-

eas or simply planted with the herbs you mostly use. How about

serts Garnished” (Spring 2012). For more information about growing

a “tea garden” planted with exotic herbs to steep, a “cocktail gar-

herbs and cooking with them, consult The Herb Garden Cookbook.

den” filled with herbs and flowers for garnishings and flavoring, or

Start an herb garden! The elder Lucinda would be so proud.




SPRINGTIME LAMB STEW WITH ARTICHOKE HEARTS AND “KITCHEN GARDEN” HERBS Makes 5 to 6 cups This stew sings of springtime—fragrant lemon thyme mingles with rosemary, bay and dill around tender lamb simmered with artichoke hearts. Serve over rice, couscous or orzo, and pass around small bowls of chopped green onions, freshly minced dill, lemon slices and mint sprigs for garnish. Leftover stew thickens (and tastes even better)—I like to serve it on tapas plates with appetizer forks and crostini.

Market Days: Wednesday through Saturday 8 AM to 1 PM

2 carrots, chopped 1 stalk celery, chopped 2 t. dried thyme 4 fresh bay leaves 4 garlic cloves, chopped 1½ c. dry white wine 2 c. rich chicken stock

For the artichokes: 2 8-oz. jars artichoke hearts packed in water, drained 1 T. olive oil 1 T. butter 2 t. minced fresh rosemary 1 T. minced fresh thyme (preferably lemon thyme) Cayenne pepper, to taste Salt and pepper, to taste

Twin County Lamb photo by Jody Horton

For the lamb: 2 lb. boneless lamb (top sirloin or shoulder), cut into 1-inch pieces, seasoned with salt and pepper 3 T. olive oil, divided 1 white onion, chopped 2 leeks, white and pale green parts only, sliced

Boggy Creek Farm


After you’ve tasted the rest, come to us for the best! Beautiful lamb cuts from free range Dorper lambs raised in the Texas Hill Country

To finish: 2 medium zucchini, sliced 4 T. lemon juice 1 bunch fresh dill, loosely chopped A few sprigs of fresh mint, leaves only, chopped Chopped green onions, freshly minced dill, lemon slices and mint sprigs, for garnish Make the lamb: Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. Add half of the lamb and brown evenly on all sides. Remove the lamb from the pan with a slotted spoon and set aside. Wipe out the pan and repeat the procedure with 1 tablespoon of the oil and the remaining lamb. Set aside. Add the last tablespoon of oil to the pan and cook the onion, leeks, carrot and celery over medium heat until they have wilted—adding the thyme and bay leaves as they cook. Add the garlic and cook for another minute. Transfer to a Dutch oven over medium heat, stir in the wine and reduce for about 10 minutes. Add the lamb and stock to the pot and bring to a gentle boil. Immediately reduce the heat to simmer (do not allow to continue to boil!), covered, for an hour or longer—until the meat is tender. While the stew simmers, heat 1 tablespoon of olive oil with the butter in a sauté pan over medium-high heat. Add the artichoke hearts, rosemary, thyme, cayenne, and salt and pepper, to taste. Sauté until golden—turning gently to keep the hearts intact. Remove to a plate with a slotted spoon and set aside. In the same pan, briefly sauté the zucchini. In the final 10 minutes of cooking the stew, gently fold in the zucchini and artichokes. Just before serving, stir in the lemon juice and the freshly chopped dill and mint. To serve, pass around bowls of garnish, and if serving the next day, reheat on low heat or in a 325° oven—adding a small amount of water or chicken stock, as needed.

Voted one of the Top 5 Garden Centers in the country by Today‛s Garden Center Magazine! 8648 OLD BEE CAVES RD. (512) 288-6113 EDIBLEAUSTIN.COM




Texas Olive Ranch

Antonelli’s Cheese Shop We love cut-to-order artisanal cheese and all that goes with it. Order a picnic platter, take a class, or host a private guided event. Free tastings daily. 512-531-9610 4220 Duval St.

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Lone Star Foodservice Lone Star Foodservice is a familyowned wholesale meat company, whose mission is to source and deliver the finest cuts of natural beef, pork and lamb to tables across Texas. 512-646-6218 1403 E. 6th St.

Noble Pig Sandwiches Local sandwich shop featuring house cured meats, made from scratch breads, condiments and pickles. 512-382-6248 11815 620 N., Ste. 4

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Hilmy Cellars Vineyards, winery & tasting room. 830-644-2482 12346 E. US Hwy. 290, Fredericksburg

Paula’s Texas Spirits Paula’s Texas Orange Liqueur and Paula’s Texas Lemon Liqueur—all natural and handmade in Austin since 2006. Available throughout Texas.

Better Bites Bakery

Pedernales Cellars

We are a gluten-free certified/vegan bakery specializing in delightful treats with special dietary needs, and high food standards, in mind. 512-350-2271 11190 Circle Dr., Ste. 350

Pedernales Cellars is a family-owned winery in the Texas Hill Country where one can enjoy delectable Spanish style wines and fabulous views. 830-644-2037 2916 Upper Albert Rd., Stonewall

Naegelin’s Bakery

Real Ale Brewing Co.

“Oldest bakery In Texas” Full line retail/wholesale bakery. 877-788-2895; 129 S .Seguin Ave.

Princess & Moose’s Sister Bakery Old school baking with a twist. We use as much local produce as possible. We do small batch baking to keep the intregrity of the product. 512-417-9847 10106 Manchaca Rd.

BEVERAGES 4.0 Cellars 4.0 Cellars is a tasting room and event venue serving the wines of Brennan Vineyards, Lost Oak Winery and McPherson Cellars. 830-997-7470 10354 E. US Hwy. 290

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Brooklyn Brewery Leading the world in beers made in Brooklyn. 718-486-7422

Cuvée Coffee Cuvée is a specialty coffee roaster nestled in the Texas Hill Country. All coffee is directly sourced & roasted to order. 512-264-1479


Welcome to the Texas Hill Country - the home of Real Ale Brewing Company, where a dedicated team of brewers produces quality handcrafted ales. 830-833-2534

Spec’s Wine Spirits and Finer Foods Family-owned since 1962, Spec’s offers expert service and Texas’s largest selection of wines, spirits and beers along with gourmet foods and more! 512-366-8260; 4978 W. US Hwy. 290 512-342-6893; 10515 N. MoPac Hwy. 512-280-7400; 9900 S. I-35 512-263-9981; 13015 Shops Pkwy. 512-366-8300; 5775 Airport Blvd.

Texas Hills Vineyard Winemaking, wine sales, tasting room, patio for picnics, gifts, award-winning wines, fun-loving staff and a beautiful place to visit. 830-868-2321 878 RR 2766, Johnson City

Tito’s Handmade Vodka Tito’s Handmade Vodka is handcrafted from 100% corn & distilled 6 times by Tito Beveridge in Austin, TX at America’s original microdistillery. Gluten-free! 512-389-9011

Wedding Oak Winery Located in the northern Hill Country, Wedding Oak Winery creates Texas wines from 100% Texas-grown warm weather varietals. Our Texas roots run deep! 325-372-4050 316 E. Wallace, San Saba

BOOKSELLERS BookPeople Texas’ leading independent bookstore since 1970. Located in the heart of downtown, BookPeople has been voted best bookstore in Austin for over 15 years! 512-472-5050; 603 N. Lamar Blvd.

University of Texas Press Our mission is to advance and disseminate knowledge through the publication of books and journals, and through electronic media. 512-471-7233

CATERING AND MEAL DELIVERY Pink Avocado Catering A custom catering company specializing in tailored menus, incredible food & surprisingly personal service. 512-656-4348; 401 Sabine St. Ste. B

Spoon & Co. Catering It’s our business to delight you with the details, memorable events with mindfully chosen, prepared and presented food and a caring crew! 512-912-6784

DESIGN AND CONSTRUCTION Texas Casual Cottages by Trendmaker Trendmaker Homes makes it easy to build a new home on your land. Come visit one of our two Model Home Parks in Round Top or Wimberley, TX. 512-392-6591 6555 RR 12, San Marcos

Texas Oven Co. Experts in designing and building woodburning ovens. Our handcrafted ovens are fire-breathing works of art. We are also a Forno Bravo pizza oven dealer. 512-222-6836

EDUCATION Auguste Escoffier School of Culinary Arts The Auguste Escoffier School of Culinary Arts is teaching the next generation of chefs and pastry chefs the importance of sustainable and ethical choices. 512-451-5743; 6020-B Dillard Cir.

Integrity Academy The Integrity Academy at Casa de Luz, Center for Integral Studies is a small, secular, private, year-round school serving families and children ages 3 - 18. 512-535-1277; 1701 Tomey Rd.

A program of I Live Here, I Give Here 速

Give to Austin-area food nonprofits including: Sustainable Food Center Capital Area Food Bank of Texas Austin Food & Wine Alliance Meals on Wheels and More Mothers Milk Bank at Austin Green Corn Project Mobile Loaves & Fishes HOPE Farmers Market





Gallery & Nursery Offering Landscape Design & Installation 900 Hwy 290 West, Dripping Springs 512-569-0175 •


is the perfect time for a


Home of Rohan Meadery beekeeping classes raw honey ~ apiary tours

Tel. 830-833-5115 | 979-249-5652

Secede Responsibly

on the river

Fresh Organic Menu Local Brews on Tap


as french bread te x







supporting local food with

Happy Hour 4-7 Mon. 11 am-5 pm Tues.-Sat. 11 am-2 am


301 W. 6th Street

2900 rio grande . 512-499-0544


Hill Country Lavender blanco, texas

Texas First Commercial Lavender Farm

Offering a full line of handcrafted local lavender products with wonderful gift ideas at our year round location and on our website

Visit our year round location at Brieger Pottery, Blanco TX Mon - Sat 10 - 5 Sun 11 - 4 . call 830 833.2294 or check our website. • 512-963-5357


The Only Full Service Knife Shop in Austin Since 1988

We Sharpen:

Kitchen, Pocket & Hunting Knives Garden & Kitchen Tools

We Buy/Sell/Trade:

Kitchen, Hunting & Custom Knives and Sheaths Commercial Mobile Sharpening

512-467-9763 | 4703 Burnet Rd

Beesstt ’sB Woorlrldd’s W Falafel 4601 N. Lamar Blvd. Austin, TX 78751 TEL. 512.323.2259 World’s Best Falafel

Johnny G’s Meat Market Made especially for Johnny G’ s Meat Market 11600 Manchaco Rd. H, Austin, TX 78748 (512)280-6514

The Best Little Meat Market In South Austin.

512-280-6514 11600 Manchaca Rd., Suite H, Austin, TX 78748

High quality, free-range venison, antelope and wild boar meat from truly wild animals. And Diamond H Ranch Quail!

Order Online

Soup, Salads, Sandwiches, Local Beer & Wine Featuring 10 of Blanco’s Real Ale beers on tap Mon. - Thur. 10:30 am - 3:30 pm Fri. - Sat. 10:30 am - 9:00 pm

Our food is made fresh using premium products, local and organic whenever possible. 830-833-0202 /




The Natural Epicurean

Pinot’s Palette

The place to go for a plant-based, comprehensive professional services training, plus public events and classes. Learn here—change your kitchen; change your life. 512-476-2276; 1700 S. Lamar Blvd.

Join us for an unforgettable evening of fun, friends and fine art where you enjoy BYOB cocktails and we provide the canvases! 512-249-9672 13435 N. Hwy. 183, Ste. 306 512-326-2746 3005 S. Lamar Blvd., Ste. B106

EVENTS Austin FOOD & WINE Festival A weekend of gourmet culinary discovery with incredible chefs, sommeliers and spirits experts in the heart of Austin. April 25-27. Butler Park & Republic Square Park

Children’s Picnic and Real Food Fair Presented by the SANDE Youth Project, Edible Austin and the French Legation Museum, the second annual Children’s Picnic and Real Food Fair will be an afternoon of fun, learning and sharing on March 30 from 1–5 p.m. This is a free event! 512-441-3971 French Legation Museum 802 San Marcos St.

Culinary Adventures at the Auguste Escoffier School of Culinary Arts Culinary Adventures offers cooking classes, team building exercises and fully catered events in our beautiful garden and state of the art kitchens. 512-451-5743

Funky Chicken Coop Tour Providing support, training and guidance in an an effort to promote urban poultry. The Funky Chicken Coop Tour® is a UPAT event on April 19.

Sugar Land Wine & Food Affair The Sugar Land Wine & Food Affair is one of the most anticipated culinary attractions of the year. Its multiple tastings, dinners, cooking demonstrations and seminars have achieved a reputation as a rollicking good time. April 23-27. 713-747-9463

Texas VegFest Texas VegFest is a family-friendly, educational event celebrating the health, environmental and animal welfare benefits of plant-based lifestyles. April 5. 512-650-8343 Fiesta Gardens 2100 Jesse E. Segovia St.

Wein and Saengerfest Wein & Saengerfest is a family friendly event that offers a host of entertainment including wine tasting, continuous live music and more! May 3, 2014 830-221-4350 Downtown New Braunfels

Coyote Creek Organic Farm and Feed Mill Coyote Creek Organic Feed Mill produces certified organic, non-GMO feed for all types of livestock. We are dedicated to local, organic, and sustainable Ag. 512-285-2556; 13817 Klaus Ln.

Twin County Lamb We are ranchers embracing stewardship of the land providing premium quality all natural, free range lamb raised in the Texas Hill Country. 830-864-4717 30881 Ranch Rd. 385, Harper

GROCERS Farmhouse Delivery

FARMERS MARKETS HOPE Farmers Market at Plaza Saltillo Sundays 11 a.m.–3 p.m. Come celebrate local food, art and live music every Sunday at our unique East Austin market! We accept SNAP/WIC. Free parking. 512-553-1832; 401 Comal St.

Lone Star Farmers Market Providing fresh fruits, vegetables and quality products. Located at The Shops at the Galleria every Sunday from 10 a.m.–2 p.m. in the Lowe’s parking lot. 512-924-7503 12611 Shops Pkwy., Ste. 100, Bee Cave

Sustainable Food Center SFC cultivates a healthy community by strengthening the local food system and improving access to nutritious, affordable food. 512-236-0074 2921 E. 17 St., Bldg C

Texas Farmers Market Cedar Park (Saturdays, 9 a.m.–1 p.m., Lakeline Mall) and Mueller Farmers Markets (Sundays, 10 a.m.–2 p.m., the historic Mueller Hangar). Open year round, rain or shine. 512-363-5700 11200 Lakeline Mall Dr., Cedar Park 4550 Mueller Blvd.

FARMS Boggy Creek Farm One of the first Urban Farms in the USA, BCF offers hyper-fresh vegetables at the on-farm stand, Wed. and Sat., 9 am­–1 pm. Stroll the farm and visit the hen house! 512-926-4650 3414 Lyons Rd.

We bring the farm to your door, offering home or office delivery of local produce, meat, dairy, eggs and local, artisanal products. 512-529-8569

HEALTH AND BEAUTY Mend Spa My specialties include structural analysis, deep tissue, sports, and most recently John Barnes, Myofascial Release Approach. Location: Unwind.Austin.Center 512-968-0234; 1908 Koenig Ln.

Peoples Rx Austin’s favorite pharmacy for more than 30 years, Peoples integrates nutrition, supplements and medicine with natural remedies and custom Rx compounding. 512-219-9499; 13860 Hwy. 183 N., Ste. C 512-459-9090; 4018 N. Lamar Blvd. 512-444-8866; 3801 S. Lamar Blvd. 512-327-8877; 4201 Westbank Dr.

HOUSEWARES AND GIFTS Callahan’s General Store

Greenling is a home delivery service of organic & sustainably produced local food! 512-440-8449;

“Austin’s real general store!” From hardware to westernwear, from feed to seed... and a whole lot more! 512-385-3452; 501 Bastrop Hwy.


Der Küchen Laden


A neighborhood grocer committed to zero waste, local and sustainable foods, and community. Beer and wine on tap, prepared goods, and a garden! 512-275-6357 2610 Manor Rd.

Royal Blue Grocery Downtown Austin’s neighborhood grocer—with dairy, prepared foods, beer and wine, Royal Blue has it all, in a convenient and compact format. Catering too! 512-499-3993; 247 W. 3rd St. 512-476-5700; 360 Nueces St. 512-469-5888; 609 Congress Ave. 301 Brazos St., Ste. 101

Der Küchen Laden is for the little chef in all of us. We have gourmet kitchenware, tools, gadgets, coffees and teas (just to name a few). Come check us out! 830-997-4937 258 E. Main St., Fredericksburg

The Herb Bar Best place to cure what ails you and a healing resource center since 1986. Our Optimal Health Advisers are highly trained, knowledgeable and compassionate. 512-444-6251 200 W. Mary St.

Serve Gourmet

Wheatsville Food Co-op Serving up local, organic, sustainable and humanely raised food since 1976. Full service deli, hot bar, salad bar, espresso bar and eating area with wi-fi. 512-478-2667; 3101 Guadalupe St. 512-814-2888; 4001 S. Lamar Blvd.

Whole Foods Market Selling the highest quality natural & organic products. 512-542-2200; 525 N. Lamar Blvd. 512-345-5003; 9607 Research Blvd. 512-206-2730 12601 Hill Country Blvd., Bee Cave 512-358-2460; 4301 W. William Cannon

Fun and functional finds will make the casual cook look and feel like a celebrated chef. Gadgets to simplify, or tablescapes to mystify can all be found, in one spot. 512-480-0171; 241 W. 3rd St.

LANDSCAPE AND ENVIRONMENTAL Austin Resource Recovery Austin Resource Recovery provides a wide range of services designed to transform waste into resources while keeping our community clean. 311




Austin Water

Natural Gardener

Austin Water is committed to providing for Austin’s current and future water needs in a reliable and sustainable way. 512-972-0101

We are a garden center and teaching facility dedicated to promoting organic time-tested gardening practices. 512-288-6113 8648 Old Bee Caves Rd.

Barton Springs Nursery Locally grown Texas native plants. Organic pest management. Environmentally friendly soil amendments. Beautiful gifts. 512-328-6655 3601 Bee Caves Rd.

Countryside Nursery & Landscape Specializing in Texas native plants with the largest selection of shade trees. Find everything for organic gardening plus gift shop and bonsai trees. 512-249-0100 13292 Pond Springs Rd.

Garden-Ville Organic gardening products, including soils, herbicides and plants. Seven locations throughout Central Texas. 512-329-4900 3606 FM 1327, Creedmoor 512-754-0060 2212 Old RR 12, San Marcos 512-930-8282 250 W.L. Walden Dr, Georgetown

The Great Outdoors Nursery A garden store and so much more! 512-448-2992 2730 S. Congress Ave.

It’s About Thyme Garden Center Top quality culinary herbs for chefs, and native plants for gardeners. A nursery with expert staff and pocketfriendly prices. Free lectures most Sundays. 512-280-1192 11726 Manchaca Rd.

Keep Austin Beautiful Keep Austin Beautiful provides resources and education to inspire individuals and the Greater Austin communities toward greater environmental stewardship. 512-391-0617 55 N IH-35, Ste. 215

Lady Bird Johnson Wildflower Center The Wildflower Center is a native plant botanic garden, a university research center and one of the 1,000 places to see before you die. 512-232-0100 4801 La Crosse Ave.

LODGING AND TOURISM Bastrop Culinary District With over 18 restaurants and 11 food related businesses, historic downtown Bastrop has something for every palate. Come visit and experience the food! 512-303-0904;

Blanco Chamber of Commerce & Tourism Bureau Discover the fun and beauty of the Texas Hill Country in Blanco. We are your source of where to eat, shop, stay and play in Blanco. 830-833-5101; 312 Pecan St., Blanco

Brenham/Washington County CVB Visit Brenham and Washington County, home of the Birthplace of Texas, Washington-on-the-Brazos State Historic Site. Scenic drives, wineries, great lodging. 979-836-3696 115 W. Main St., Brenham

Comanche Chamber of Commerce & Agriculture Nestled in the hills of Central Texas, Comanche boasts of antique and gift shops, great restaurants and lodging facilities, an art gallery, plus lots more. 325-356-3233 304 S. Austin St., Comanche

Fredericksburg Conference and Visitors Bureau Visit Fredericksburg, a small gem nestled in the Texas Hill Country. Enjoy eclectic shops, diverse lodging, amazing restaurants and Texas wines. 866-997-3600;

La Grange Main Street Promotes downtown La Grange through fun, family friendly events, economic development, and strong volunteerism. 979-968-3017

Marble Falls/Lake LBJ Chamber of Commerce & CVB Visit Marble Falls, adventure by day, romance by night and an array of activities in between—wineries, lakes and caves, golf, shopping and more! 830-693-2815; 100 Avenue G., Marble Falls

Onion Creek Kitchens at Juniper Hills Farm Cooking school, private dinners, luxury cabin rentals. 830-833-0910 5818 RR 165, Dripping Springs

Travaasa Experiential Resorts Experiential Resort. 512-364-0061 13500 FM 2769

Austin Label Company Custom Labels up to 10 x 20 on paper, foil, synthetics, multiple adhesives, embossing, hot foil and UV coatings. Proud members of Go Texan, FTA and TWGGA. 512-302-0204 1610 Dungan Ln.

I Live Here, I Give Here

W Austin Unleash your inner soul man, rock god or indie hipster with a stay at the latest destination sensation in Austin— W Austin, featuring Trace & Away Spa. 512-542-3600 200 Lavaca St.

PHOTOGRAPHY AND ART Andy Sams Photography We love creating artistic, vibrant images that capture our subjects’ personalities. We pride ourselves on providing topnotch service from start to finish. 512-694-6311;

Blanton Museum of Art The Blanton Museum of Art, one of the foremost university art museums in the country, offers all visitors engaging experiences that connect art and ideas. 512-471-7324 200 E. Martin Luther King Jr. Blvd.

The Contemporary Austin The Contemporary Austin reflects the spectrum of contemporary art through exhibitions, commissions, education, and the collections. With two locations and the Art School, The Contemporary aspires to be an essential part of city life. 512-453-5312; 700 Congress Ave. 512-458-8191; 3809 W. 35th St.

Marta Stafford Fine Art A pairing of art and antiques. The collection includes sculpture, representational works and contemporary expressionism in a charming vintage 1930s home. 830-693-9999; 200 Main St., Marble Falls

PROFESSIONAL SERVICES We offer live honeybee removal, beekeeping supplies, consultation and expert advice on organic beekeeping in the city of Austin and surrounding areas. 512-569-6270

I Live Here, I Give Here is a communityfocused campaign to educate and inspire people to give more and more people to give. 512-432-1900 98 San Jacinto Blvd., Ste. 1200

The Purple Fig Cleaning Co. We are a local company providing green cleaning services, producing green cleaning products and offering green living workshops to adults and children. 512-351-1405

REAL ESTATE Land & Ranch Realty, LLC Assisting buyers and sellers in Texas land transactions involving ranches, farms and live water recreational properties. 210-275-3551 382 Hwy. 83 S., Leakey

RESTAURANTS Barlata Tapas Bar Located in the heart of South Lamar. Barlata offers a variety of tapas, paellas, regional Spanish wines and cavas. Come and enjoy a bit of Spain with us. 512 473-2211 1500 S. Lamar Blvd., Ste. 150

Buenos Aires Cafe Austin-grown Argentine restaurant. We use only the freshest ingredients available and make an effort to support local farmers. Food made with love daily. 512-382-1189 1201 E. 6th St. 512-441-9000 13500 Galleria Cir., Bee Cave

Chez Nous A casual french bistro, serving Austin since 1982, Chez Nous offers a delectable selection of regional french cuisine and wines in a relaxed, convivial and intimate atmosphere. 512-473-2413 510 Neches St.








at a two-day celebration and discussion of where the American food movement is and where it’s going. This annual think tank, part of the meeting of Edible magazine publishers from around the nation, will feature talks and panels by farmers, chefs, drink makers, journalists, investors and food and drink enthusiasts (like you). Topics will range from Foodtech and Foodservice to Building Sustainable Food Businesses in Cities, from East Coast Seafood to How the Food Revolution Can Cross Class Boundaries. Attendees enjoy two days of discussions at The New School in Manhattan, food and drink tastings, as well as invitations to selected events during the weekend, from walking tours of Brooklyn’s rooftop gardens and bus trips to Hudson Valley wine country to a live FoodTech meetup.

88 OUTDOOR 2014 EDIBLEAUSTIN.COM For a full list of topics, an agenda and to reserve your space, visit


The Leaning Pear Café & Eatery

Snack Bar

FABI+ROSI serves classic European dishes with a young and modern twist. Sourcing locally grown and sustainably raised provisions is our top priority. 512-236-064 509 Hearn St.

Serving the Texas Hill Country fresh and seasonal favorites using local ingredients. 512-847-7327 111 River Rd., Wimberley

Chef-driven, globally inspired & locally sourced menu with eco-vineyard wine, craft beer, artisan coffee and tea in a stylish relaxed space. Bring the dog. 512-445-2626; 1224 S. Congress Ave.

Green Pastures Located in old South Austin a mile and a half south of the river on 5 acres. Offering lunch, dinner and Sunday brunch. Catering and events on and offsite. 512-444-4747; 811 W. Live Oak St.

Hoover’s Cooking From scratch Texas home cooking. Serving comfort food favorites like CFS, meatloaf, and Southern style veggies, vegetarian options available. BBQ, Sat. and Sun. breakfast. 512-479-5006 2002 Manor Rd. 1303 Comal St.

Jack Allen’s Kitchen Texan in spirit and local in source, Jack Allen’s Kitchen serves up Texas-inspired cuisine, fresh cocktails, cold beers and good times daily. 512-852-8558 7720 Hwy. 71 W. 512-215-0372 2500 Hoppe Tr., Round Rock

Kerbey Lane Cafe Kerbey Lane Cafe has proudly served comfortable food at a reasonable price since 1980. Come into any of our 5 Austin locations for a taste! 512-451-1436; 3704 Kerbey Ln. 512-445-4451; 3003 S. Lamar Blvd. 512-258-7757; 13435 Hwy. 183, Ste. 415 512-477-5717; 2606 Guadalupe St. 512-899-1500; 4301 W. William Cannon

Lenoir Lenoir is an intimate, family-run restaurant offering a weekly, local prix-fixe menu, great wine and friendly service. 512-215-9778; 1807 S. 1st St.

Magnolia Cafe

The Turtle Restaurant Your destination for food prepared from locally available, seasonal ingredients. 325-646-8200 514 Center Ave., Brownwood

Come to Magnolia Cafe! Fresh food cooked with passion in a comfortable setting, kind of like your favorite aunt’s giant kitchen, if she had one. Open 24/8. 512-478-8645; 2304 Lake Austin Blvd. 512-445-0000; 1920 S. Congress Ave.

ThunderCloud Subs

Navajo Grill

TNT/Tacos and Tequila

A unique dining establishment nestled deep in the heart of where historic Fredericksburg lies. 830-990-8289 803 E. Main St., Fredericksburg

Fresh, handmade, and local describe this southwestern grill and tequila bar. 2013 Zagat listed TNT #1 in their top ten places to sip tequila in the US. 512-436-8226; 507 Pressler St.

Otto’s German Bistro

Uptown Blanco Restaurant

Otto’s offers German-inspired fare in Fredericksburg, Texas. Featuring locally sourced produce & meats. Local beers & wines on tap, handcrafted cocktails. 830-307-3336 316 E. Austin St., Fredericksburg

For fresh, fast and healthy, head on over to your neighborhood ThunderCloud Subs, Austin’s original sub shop. Now with 30 locations in Central Texas. 512-479-8805

Open for lunch daily. Dinner Thurs.– Sun. Unique culinary specials using local hill country ingredients. Ballroom & Courtyard available for private groups. 830-833-0738 317 Main St., Blanco

Wink Restaurant & Wine Bar Roadhouse Bastrop Roadhouse has been voted Best Burger in Bastrop County for the past 10 years! Serving burgers, chicken sandwiches, huge salads and homemade desserts! 512-321-1803; 2804 Hwy. 21 E., Bastrop

The daily menu is based on local artisans. Wink happily embraces omnivores, vegetarians, vegans, pescetarians and special dietary issues. 512-482-8868 1014 N. Lamar Blvd.

SPECIALTY MARKET For Goodness Sake Natural Foods Family owned and operated health food store featuring high quality supplements, all-natural and organic bodycare plus unique grocery items. 830-606-1900 1306 E. Common St., Ste. 101, New Braunfels

Make It Sweet At Make It Sweet, you can find tools, supplies and ingredients to make cakes, cookies and candies and learn fun, new techniques in the classes offered. 512-371-3401 9070 Research Blvd.

Mission Restaurant Supply Mission Restaurant Supply is a fullservice dealer for top of the line food service equipment and supplies. Come shop with us. We are open to the public! 512-389-1705 6509 N. Lamar Blvd. 210-354-0690 1126 S. St. Mary’s St., San Antonio 361-289-5255 1737 N. Padre Island Dr., Corpus Christi 956-467-1295 3422 N. 10th St., McAllen 817-265-3973 2524 White Settlement Rd., Ft. Worth

For information on advertising and listings in the directory, e-mail

Advertise in and

watch your business grow! EDIBLEAUSTIN.COM



Charles Long, Pet Sounds (detail), 2012. Powder coated aluminum, fiberglass, and electronic components. Dimensions variable. Installation view, The Contemporary Austin – Laguna Gloria, Austin. Courtesy the artist, Tanya Bonakdar Gallery, and Madison Square Park Conservancy. Photograph by Brian Fitzsimmons.


Charles Long January 18 – April 20, 2014 Pet Sounds at Laguna Gloria and CATALIN at the Jones Center

Jones Center 700 Congress Avenue Austin, TX 78701 512 453 5312

Laguna Gloria 3809 West 35th Street Austin, TX 78703 512 458 8191 90



Art School 3809 West 35th Street Austin, TX 78703 512 323 6380

Featuring: Rick Bayless Richard Blais David Bull


Tyson Cole


Graham Elliot Mike Lata Tim Love Georgia Pellegrini Monica Pope Paul Qui Kent Rathbun Ming Tsai


Andrew Zimmern and many more!

deviled advocates Now open at the Domain! JusT off MopAc, norTh of BrAker LAne

Downtown 6Th And LAMAr


WiLLiAM cAnnon And MopAc


hiLL counTry GALLeriA

North– Gateway hiGhWAy 183 And 360

Get Social with Us @wholefoodsATX

Edible Austin Outdoor Issue 2014  

From hunting excursions to butterfly migration, this issue of Edible Austin focuses on the incredible outdoors of Central Texas.

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