Liberty Hill Digest is more than a magazine—it’s a connector, storyteller, and champion for our community. Since 2020, we’ve shared 550+ stories and mailed 400,000 free copies to keep Liberty Hill informed and inspired. Each issue highlights local people, nonprofits, students, first responders, and city events that define who we are. Our annual Giving Thanks & Giving Back edition and rotating nonprofit column amplify causes that strengthen our city. At our core, we celebrate what’s good, foster connection, and help Liberty Hill thrive—together.
ASK A PRO
FEATURED PROFESSIONALS
Meet our Pros - industry professionals, business owners, and subject matter experts from leading local companies who share their knowledge and expertise to bring readers practical advice, how-to tips, best practices, and current and emerging trends.
To learn more about becoming a Featured Professional, contact info@lhtxdigest.com or 512.746.4545.
Blinded by the Light Deb Lohman
Expert in home décor finishing touches, including unique accessories, accent furniture, wall art, rugs, lamps, and gifts. • 512-636-9653
Hall's Roofing & Sheet Metal, LLC
Family owned since 1939. Roofing professionals specializing in full-service roof repair, installation, and replacement. HallsRoofing.net 512-864-7579
Moore Liberty Buildings Chad & Amanda Moore
Thousands of structures built since 2015.
MooreLibertyBuildings.com 512-548-6474
COLUMNS
PUBLISHER
Cathy Payne
WRITERS / COPY
EDITORS
Ann Marie Kennon
Charlotte Kovalchuk
GRAPHICS & DESIGN
Sandra Evans
CONTENT
Camy Reynolds ADVERTISING
info@lhtxdigest.com 512-746-4545
Liberty Hill Digest is a Fidelis Publishing Group, LLC publication and a product of AdvocateNewsTX Newspaper.
SCAN THE CODE FOR E-SUBSCRIPTION AND NEVER MISS AN ISSUE.
FOLLOW US ON FACEBOOK FOR FOLLOW-UPS AND OUTTAKES LHDigest
Whimsy & Wonder 2026
Whimsy & Wonder once again transformed downtown Liberty Hill into a colorful celebration of creativity, imagination and community. Visitors wandered through live mural projects, chalk art, street performances, music stages and interactive art experiences that blurred the line between artist and audience. Families explored the Children’s Imagination Garden, watched acrobats and performers, posed for whimsical photos and enjoyed surprise moments around every corner. Attendees praised the festival’s lively atmosphere, roaming entertainment and creative energy, with many noting that every block offered something new to discover. From giant murals and costumed performers to live music and hands-on art, Whimsy & Wonder proved once again why it has become one of Liberty Hill’s most anticipated annual celebrations.
THE LEGACY OF Judge Rick Kennon
368TH DISTRICT COURT 2013-2022
SENIOR JUDGE 2023-2026
There are people whose titles become synonymous with their names. For many across Williamson County and beyond, he was simply Judge Kennon — fair, prepared, dependable, and deeply committed to work and service.
But titles, while meaningful, rarely tell the whole story. Rick Kennon left behind a legacy measured not only in years of service or legal accomplishments, but in something more enduring: the way he treated people and the impact he had on the lives around him.
Throughout his career, Rick earned a reputation for honesty and integrity. His law partners knew him to be practical, athletic, and a fun-loving family man; and those who later appeared in his courtroom knew they would receive careful attention, thoughtful consideration, and efficient dispensation. Those at the courthouse knew him as diligent and exceptionally hardworking answering warrant calls in the middle of the night, arriving early and leaving late, and making it a personal point of pride to keep his docket on schedule.
Everyone fortunate enough to know him personally under stood that beneath the title and responsibilities was a man of great generosity, deep faith, and quiet humor.
On the bench, Rick carried a steady presence and a high standard. He believed in preparation, responsibility, and doing things the right way, even when it required more effort. He was blessed with wisdom and intelligence that could even be a little intimidating—because he approached his responsibilities with seriousness and clarity. He understood the weight of decisions in the courtroom and recognized that responsibility didn't end when he left the bench.
Still, outside the courtroom, another side of Rick emerged.
Judges Donna King, Stacey Mathews, and Betsy Lambeth recalled happy memories and stories during a shared eulogy for their "Big Brother" judge.
by Ann Marie Kennon
BEYOND THE BENCH
Friends and family knew a man who laughed wholeheartedly. Not politely. Not quietly. And, sometimes, not easily. Many people in Caldwell (his home after retiring) considered it a great accomplishment to get a "Rick Kennon giggle." But he relished the kind of laughter that overtook him with shoulders shaking, face reddening, and tears forming in his eyes. He especially loved the private jokes and everyday moments that become the language of shared universes.
He found joy and comfort in life's restful routines and, at his core, was a hammock-nap kind of guy. Through familiar phrases, constant attempts to improve his golf swing via millimeter-sized adjustments, carrying his six grandchildren on his shoulders, and simple rituals repeated over years, he built a life rooted not in grand gestures but in consistency.
Rick was also a man of strong faith. He loved God, loved his family, and had a strong desire to serve well. His faith shaped not only what he believed but how he treated people. And, in lighter moments, he was eager for heaven because he wanted to know what it would feel like to fly.
A MOVING FAREWELL
Since his sudden passing, one theme has surfaced repeatedly from nearly everyone who knew him: respect.
Thanks to the generosity of County Judge Steve Snell and the District and County Court judges, more than 200 friends, family, and elected officials gathered at the historic courthouse May 8 to pay final respects in a very memorable celebration of life. Several speakers mentioned that Rick himself would have hated it because he was too humble to think he deserved that much praise and attention. But court staff, colleagues, law enforcement, attorneys, friends, and members of the community shared stories and memories reflecting the same qualities—honest, generous, hardworking, faithful, and kind. And perhaps most tellingly, many spoke not only of the judge they admired, but of the father or friend they loved.
And while his absence leaves a bottomless space in the lives of those who loved him, the impact of who he was continues forward through every person who knew him.
Some lives are counted in years. Others are measured by the people they leave changed. Rick leaves behind both.
And for what it’s worth, if he were somehow able to read this article, he would probably respond in a very Rick-like way:
Roll his eyes at my latest attempt to put him on a pedestal. Grumble that everyone made too much fuss over him. Then secretly read it twice. And later, when nobody was looking, quietly say: "Thank you for writing it, Honey Bunny."
A PEACHY KEEN DAY
Peach season in Fredericksburg has a way of branching out in celebration of that sweet, juicy fruit.
From midMay through mid-August, there are a basket full of events that are just two hours away and too good to pass up.
ORCHARDS: STRAIGHT FROM THE BRANCH
The bad news: Due to a warm winter and a late freeze, the 2026 peach crop will be smaller than in previous years.
The good news: Fewer peaches competing for nutrients and water means the surviving fruit should be larger and juicier. It’s best to check directly with each orchard before you visit.
ECKHARDT ORCHARDS: PEACH PIONEERS
Having planted their first orchard in 1920, the Eckhardt family was one of the first to grow peaches in Gillespie County. Today, the third generation continues the family legacy, growing peaches and offering them along with other fruits and vegetables, Texas specialty food products, and antiques.
Open daily 8:30am – 5:30pm 2150 S. US Hwy 87 (830) 992-0289 hillcountrypeaches.com/ the-eckhardt-family
JENSCHKE ORCHARDS: UNPARALLELED PEACHES
The family-owned orchard is one of the largest in the area. Since 1961, they have been growing more than 25 varieties on 200 acres and they are the only major producer in town to offer a pickyour-own experience. They are closed this season, but you can still try some peach ice cream and or try some peach wine at the Jenschke Cellars tasting room. Then, browse their country store, dine at their restaurant, Leroy’s Tex Mex BBQ and Biergarten, and plan to stay at The Loft at Jenschke Orchards, a studio retreat.
Wed–Sat: 9am – 5pm Sunday: 12pm – 5pm 8381 E. U.S. Highway 290 (830) 997-8422 bestfredericksburgpeaches.com
In 1928, German immigrant J.B. Wieser planted a peach tree, the start of an orchard. Twenty years later, his son Mark founded the region’s first permanent peach stand, crafted from an 1870s log cabin. Teaming up with Case Fischer, who began working there as a teenager, the two founded Fischer & Wieser Specialty Foods, receiving recognition from the Specialty Food Association along the way.
Next came a wine tasting room, a cooking school and a food line, Four Star Provisions, developed in partnership with H-E-B. Their farmstead also offers unique places to stay, including a train car, Airstream RVs, and a tiny house.
Mon – Thurs: 10am – 5:30pm Fri – Sat: 10am – 6pm Sunday: 10 am – 5 pm 1406 S. U.S. Highway 87 • 830-997-8969 fwfarmstead.com
DAS PEACH HAUS: FROM ONE TREE TO H-E-B
IN FREDERICKSBURG
PEACH PIT STOPS
BALLOON & PEACH FESTIVAL
This one-day event celebrates the summer fruit with grape stomping, safari wine tours accompanied by the vineyard’s resident exotic animals, tethered hot air balloon rides, farmto-table dinners – featuring all things peachy – and live music.
July 4, 2026 • 4pm – 8pm
Grapetown Vineyard and Farm 8142 Old San Antonio Road
Tickets available via Eventbrite Fredericksburg Balloon & Peach Festival Listing
MARKTPLATZ FARMERS MARKET
The historic market square was originally established as a gathering place by German settlers in 1846. Taste and shop for locally produced peaches, jams, and wines, while enjoying live music.
Every Thursday – mid August 4pm – 7pm
Marktplatz • 126 E. Main Street 830-997-4202
Fbgtx.org
SWEET DESTINATIONS THAT ARE JUST PEACHY
DAS PEACH HAUS
The charming location’s restaurant offers seating with a view and features their famous peach cobbler.
Continuing the family legacy, Case Fischer's children, Dietz and Elle Fischer, opened Dietz Distillery next door to the farmstead. Their Peach Eau de Vie- French for “water of life,” an un-oaked fruit brandy, is the star of their Hill Country Old Fashioned. Relax and sip your cocktail outside or purchase their Peach Jalapeno mix, a combination of 100 percent peach juice and jalapeño, and create a Texas cocktail at home.
HILL AND VINE
Classic Texas food and wine served in a cool, rustic vibe. Dip your tortilla chips into their peach margarita seviche and try their roadside fried peach pie.
Mon – Sat: 4pm – 10pm Sun: 9am – 3pm and 4pm – 9pm No reservations accepted
210 S. Adams Street
830-307-3401
hillandvinetx.com
FREDERICKSBURG PIE COMPANY
This cute little pie shop also sells antique quilts and vintage items. Family owned, its mission is to “serve pies that are as good or better than our mothers and grandmothers made.” Call ahead to order sugar-free or whole pies.
Thursday, Friday, Saturday 10am – 3pm or until sold out 108 E. Austin Avenue 830-990-6992 fbgpie.com
“A ripe peach is the definition of summer—it cannot be eaten politely, and it shouldn’t be.”
Garden Fresh, Fork Ready
WHIP UP A QUICK PASTA SALAD WITH INGREDIENTS FRESH FROM THE GARDEN
Fresh produce is refreshing and delicious. Whether it’s recently plucked fruits or freshly harvested vegetables, these foods boast a flavor and nutritional profile unlike any other.
Comfort foods might reign supreme during colder winter months, but come spring and summer, lighter fare can be just what people need to maintain their energy and avoid feeling sluggish on warm days and nights.
Chickpea, Feta and Orzo Salad
• 1 cup uncooked orzo
• 1 cup refrigerated pre-chopped tomatoes
• 1 16-ounce can chickpeas, rinsed and drained
• 1/4 teaspoon salt
• 1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
Cook pasta according to package directions; drain and rinse under cold water. Drain well. While pasta cooks, prepare Cucumber-Thyme Relish (below). Combine tomato and chickpeas in a large bowl, tossing gently; stir in pasta, salt, and relish. Add feta cheese; toss gently.
Cucumber-Thyme Relish
• 1-1/2 tablespoons fresh lemon juice
• 1/2 cup chopped English cucumber
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons finely chopped red onion
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
Combine lemon juice and olive oil in a medium bowl, stirring with a whisk. Stir in cucumber and remaining ingredients.
Pasta Salad with Herbs
Makes 6 to 8 servings
• 1 lb. farfalle pasta
• 4 vine tomatoes, diced
• 8 ounces broad beans
• 1 yellow pepper, diced
• 2 tablespoons finely chopped flat-leaf parsley
• 1 sprig chopped thyme
• 1 small bunch chives, snipped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and freshly ground black peppercorns
Cook the farfalle in a large saucepan of salted, boiling water until al dente; 8 to 10 minutes. Drain and refresh immediately in iced water. Once cool, drain again and toss in a large mixing bowl with the vegetables and chopped herbs. Add the olive oil, lemon juice and seasoning, tossing again thoroughly before serving.
Authentic Greek Salad
• 4 medium tomatoes, cut into 1/2-inch chunks
• 1 seedless English cucumber, cut into 1Ú2-inch chunks
• 1 small red onion, diced
• 1/3 cup Zorba the Greek Dressing (see below)
• 4 ounces feta cheese, crumbled (about 1 cup)
• 1/2 cup black olives (kalamata or other brine-cured ones are best)
• Salt and black pepper, to taste
In a large bowl, toss tomatoes, cucumber, and onion. Add dressing and toss to mix. Sprinkle feta cheese and olives, and toss gently. Taste and adjust seasoning with additional salt and pepper and serve immediately.
Zorba the Greek Dressing
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 3 tablespoons lemon juice
• 1/4 teaspoon black pepper
• 1 teaspoon crumbled dried oregano
In small bowl, whisk ingredients together until combined. Makes 3/4 cup dressing— enough for a couple of bowls of Greek salad. Store leftover dressing in the refrigerator up to one week.
Pasta Primavera With Asparagus, Peas, Leek, and Tomatoes
• 16 ounces fusilli pasta
• 3 tablespoons olive oil
• 1 small leek, thinly sliced, washed and drained
• 9 ounces asparagus, trimmed and halved
• 11 ounces frozen peas, thawed
• 8 ounces cherry tomatoes, quartered
• Salt and freshly ground black peppercorns
• 5 tablespoons grated Parmesan, for sprinkling
• 1 sprig thyme
Cook fusilli in large saucepan of salted, boiling water until al dente, about 8 to 10 minutes. Meanwhile, heat oil in large saute pan over medium heat until hot. Add leek and pinch of salt, and sweat for 5 to 6 minutes until softened. Add asparagus and peas, and cover with a lid. Cook 3 to 4 minutes until green vegetables are tender to the point of a knife. Drain fusilli, reserving 1 cup of the cooking liquid. Add fusilli to the vegetables with cherry tomatoes, some salt and pepper, and a splash of reserved cooking water. Cook 2 minutes until pasta looks glossy.
Divide between bowls, sprinkle with Parmesan and garnish with thyme.
THE ECHO IN MY KITCH... HEAD
There is a very specific and underreported condition that occurs when your mate passes away. And no one prepares you for it because Hallmark prefers its grief with soft lighting and a violin soundtrack. In reality, what happens is this: your brain refuses to update the system. It continues to operate as though your person is alive, nearby, and quietly evaluating your daily to-dos from an undisclosed location in the kitchen.
I recently grew some tomatoes. Successfully. This is notable because I have historically treated plants like short-term house guests—welcome, briefly admired, and then mysteriously or, perhaps inevitably, gone. But this time, I did it. I started the little baby plant in December and kept it alive in the warmth of my kitchen until it was ready for the porch.
Now, in the warm Texas spring, I have a huge bag of golf-ball-sized tomatoes in my freezer awaiting their brethren to ripen so I can make some amazing sauce or have my frontier-woman canning day. I even had that moment where you hold one in your hand and think, Look at me, participating in agriculture. The irony of “well, doofus, that’s what nature does… it grows” in my head and me realizing generations of people have been doing this successfully for thousands of years, is still not enough to wipe away the pride of growing edible objects on my porch.
And then, without warning, my brain did what it has done approximately 60 times a day since he died—it reached for him.
Not metaphorically. Logistically.
Rick needs to see this. I have been doing this to please and delight him for three years and I finally had a huge success.
Which is tricky, because Rick is in heaven, presumably not concerned with produce, and definitely not available for real-time feedback on whether I overwatered. But my mind? My mind has him standing right behind me, smiling, while I relish his home-grownis-so-much-better-than-grocery-store grin.
This is what no one tells you. Grief is not just missing someone. Grief is discovering your entire internal operating system was built with another person as a primary user, and now the account is… inactive, but still somehow resident on so many tabs running in the background.
It’s like a phantom limb, except instead of a missing arm, it’s a missing audience. A missing witness. A missing person to say, “Yes, that mattered,” or, occasionally, “Why are you doing it like that?”
And the worst part is—not the sadness—it’s the constant, ridiculous, deeply human impulse to keep that person on the email thread of your life.
CC: Rick
Subject: Tomatoes
Status: Still impressive, please advise.
Before anyone sends me a strongly worded email accusing me of turning
grief into material, let me assure you: Belle is fully aware that many of you are carrying losses, some may be far heavier than tomatoes and sniffing golf shirts in the closet. Some of you are missing spouses. Parents. Children. Friends. Some of you are grieving people who are still alive but no longer reachable in the ways that mattered most.
This is not Belle making light of grief. This is Belle doing what she has always done—standing in the middle of ordinary human life, noticing the strange little corners of it, and saying, “Well… nobody warned me about this part.”
Because grief, it turns out, is not always dramatic weeping beside a rainstreaked window while a cello plays softly in the distance. Sometimes it is standing in your kitchen holding a perfectly respectable tomato and realizing your brain still wants approval from a man who, according to my son, is either doing carpentry with Noah or having tea with Jesus and therefore no longer available for produce consultation.
And somehow, absurdly, heartbreakingly… both things can exist at the same time.
