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Backyard gardens aren’t always easy to come by—and neither is time for tending crops. Enter the concept of the organic vegetable delivery service. Each week, subscribers receive an e-mail notification of which crops are in season, check off their preferences, and receive a box of mixed produce.
Last year, Jon Duffy and Mason Arnold of Greenling Organic Delivery kicked their box service up a notch—offering their customers an all-local box option.
“We had a big interest in sustainability, which is a big buzzword right now,” Duffy says. “Local organic produce was an easy way to jump in.”
By Spike Gillespie
Photography by Jody Horton
Dorsey Barger stands amid her recently acquired flock of 200 chickens and describes how the girls greet her each day. “In the morning, I grab the bucket of feed and let the hens out,” she says. Then, taking swift, deliberate strides in order to keep from being tripped in the excitement of so many hungry, flapping critters, Barger makes her way to the feeding bin to dump the food. Once there, the fowl followers suddenly stop and stare up at her in quiet unison.
By Shannon Oelrich
Photography by Marc Brown
Emmett and Lisa Fox, owners of Austin restaurants ASTI Trattoria and FINO Restaurant Patio & Bar, share a passion for travel and food. They go to Europe every year, and to New York and California when new restaurants beckon. “We love to see what other chefs are doing,” says Lisa, who chronicles their travel and food adventures in her blog, foodisforsharing.com.
By Jardine Libaire
Photos by Tracey Maurer
The coffee industry is sprawling and international—coffee being a top-ranking commodity worldwide—and it provides a livelihood for millions of people. This huge structure, however, lacks a common technical language, which results in chaos and even corruption. Universal certifications for those who grade, buy, sell, import and export coffee bolster fair negotiations, and devoted coffee businesspeople and artisans have been going to great lengths to organize this system.
HAPPY BIRTHDAY TO US!
Join Edible Austin in celebrating our 5th Anniversary on Saturday, June 2 by supporting our local farmers, ranchers and food artisans at the SFC Farmers’ Market Downtown. Stop by our market booth to enjoy a special birthday treat. 9 a.m.–1 p.m., 400 W. Guadalupe. And bring a friend to a farmers market all summer long in our honor! To find a farmers market near you visit our Resources pages.
By Kate Payne
Photography by Jo Ann Santangelo
My first time making vinegar was completely an accident. In my early years of discovering mason jars and their handy pantry presence, I’d decanted the tail end of a bottle of red wine into a wide-mouth pint jar and stuck it on a pantry shelf where, after about two or three months, I rediscovered it. A pungent aroma (distinctly vinegar) filled my nostrils and I pitched away the liquid thinking it was probably dangerous.
By Suzanne Hurley
When Susannah Reilly bought her house in Crestview last year, the sellers put an unusual stipulation in the contract. Their asparagus plants were not part of the sale. And though the sellers may have cleared out the established harbinger of spring, they did leave behind a fenced-in garden plot that Susannah and her boyfriend, Brian Tomlin, were eager to fill.
“I never had a real vegetable garden, only tomatoes and herbs in containers,” says Susannah. “When I was little, I made my poor dad dig a 4’x4’ plot in the Houston gumbo clay. It didn’t last long!”
To prepare for their gardening adventure, Susannah and Brian volunteered at a “Dig-in” hosted by local garden-building nonprofit Green Corn Project (GCP). During the months of March and September, GCP holds Dig-ins for five days over three separate weekends. Groups of four or five volunteers, led by Dig-in leaders (volunteers who’ve received additional training on GCP’s gardening methods) spread out across Central Texas to create and refurbish vegetable beds.
By MM Pack
Photography by Jenna Noel
What could be better for two talented, experienced chefs than living and working in Manhattan, food epicenter of the Western world? For Jessica Maher and Todd Duplechan, it’s living and working in Austin, Texas.
By Robin Chotzinoff
Photography by Jody Horton
In 1983, when Mike Hughes went into the wild-game meat business, there was no such thing. Americans ate what they harvested during hunting season, but venison and antelope seldom appeared on restaurant menus. Mike had lived and worked in Europe, and there it was a different story. European chefs were thrilled to get their hands on ingredients then considered exotic in the United States.
Photography by Jody Horton
Story and Photography by Lisa Fain
I come from a candy-making family. You’d know Christmastime was fast approaching when Great-Grandma Gibson and my great-aunt Pearl could be found buzzing around the kitchen, whipping up big batches of fondants, fudge, divinity, dipped chocolates and date-loaf candy. They’d lovingly package the homemade confections in decorated boxes and deliver them to their rural North Texas neighbors as gifts.
By Terry Thompson-Anderson
Photography by Bill Albrecht
When Gary and Kathy Gilstrap bought their land—on which they would plant their vineyard—in 1994, they brought a new perspective to the Texas wine industry. Both Gilstraps are pharmacists by trade, with well-established scientific backgrounds, so their methods and approach to the business of grape-growing and winemaking have often skirted tradition. And some of those methods have not only been heeded and applied by other winemakers following the Gilstraps’ example, but also have led to a new, more modern wave of traditions in the Texas industry.
Janel Jefferson, Ophelia, 2010, Acrylic, charcoal, and dried flowers on paper, 68 x 36 inches, courtesy of the artist and Wally Workman Gallery
COLLECTION SELECTIONS: DE-LUXE
on view at Laguna Gloria | 3809 W. 35th Street
August 24 – December 2, 2012
You can stoke up on Fair Bean coffee drinks and selected baked goods now while shopping or preparing for training and racing events at RunTex's Riverside Drive location. But you will still want to go to Fair Bean Coffee (2210 South First Street) for their popular Rotos, "World's Best" Tortilla Espanola (owner Andres Salvador says it's as ubiquitous as peanut butter and jelly in Spain) made with Jeremiah Cunningham's organic and pastured eggs, and both Sweet and Savory Empandas.
By Dick Pierce
Dear Permie Pro,
Q: We’ve planted, tended and nearly harvested our entire spring garden. We’re planning to finish harvesting, then mulch heavily and water only occasionally—to let our garden, and ourselves, relax this summer. What else can we do during this dormant time besides avoid the sun and drink margaritas?
Not a Fan of the Heat
A: Dear Not,
It sounds like you’ve done everything right for your particular gardening style—you planted early, harvested in the cooler weather and treated your garden right with moisture under mulch for the summer.
By Terry Thompson-Anderson
Angela Moench had a romantic notion about planting a vineyard in the Texas Hill Country back in 1996. Land prices hadn’t yet skyrocketed, and many scenic properties were still available for reasonable sums. So when Angela and her husband, Howard, a Houston physician, found a choice parcel situated on a high bluff overlooking Lake Travis, they purchased it and began planning their vineyard. The couple saw the vineyard as a natural complement to their passion for good wine and food, and an opportunity to become a part of the growing, evolving Texas wine industry.
By Fred Thompson
from his book Grillin' With Gas (Taunton Press, April 2009)
Photography by Ben Fink, courtesy of Taunton Press
Few of us will ever cook a whole hog, but we all have the ability to smoke a pork shoulder. This recipe started out as North Carolina-style barbecue (remember, barbecue is a noun) and has, over the years, evolved from low-and-slow-cooked smoked pork in a vinegary sauce to a meat that works as a base for all the regional sauces, including Memphis and Georgia styles.
By Lucinda Hutson
Photography by Karen Dickey
I’m not much of a baker or a dessert maker. Culinary arts requiring precise measuring and strict attention to timing don’t often fit my improvisational style of cooking. (Okay, I have a few exceptions—like my lemon verbena pound cake, Spanish citrus flan or hoppin’ jalapeño carrot cake—celebrated in my cookbooks.) However, after I’ve spent hours creating a special feast, I sometimes just want to serve something quick and easy for dessert—candy for the eyes and palate.
Story and Photography By Kelly Yandell
Waco, like many growing Texas cities, is ever expanding into the countryside. But just west of Waco, away from the bustle, in the small town of McGregor, sits a still-bucolic, beautiful parcel of land dotted with grazing cows and owned by some of the nicest people you’d ever care to meet. Mill-King Market & Creamery is one of a growing number of Texas dairy farms on the road to abandoning the conventional route to marketing milk.
Nick Cave, Soundsuit, 2011, Dogwood twigs, wire, upholstery, basket, and mannequin, 86” x 36” x 28” Courtesy of the Chaney Family Collection, Photograph: James Prinz Photography, Chicago