Total: 1741 results found.
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Photography by Jody Horton
Fabi + Rosi Chef Wolfgang Murber's Chèvre Tart with Wateroak Farms (Bryan) goat cheese and Soncrest Egg Co. free-range eggs (Gonzales). Topped with candied Meyer lemon slivers from G&S Orchard (McAllen).
By Elizabeth Winslow
Photography by Jody Horton
A family sits down to a dinner of fresh, locally grown greens and vegetables and grassfed, pastured meats—a simple picture of a meal that represents connection to community, reinvestment in the local economy, concern for the environment, stewardship of our natural resources and attention to personal health. Fortunately, as our local food economy expands, it’s a scene that occurs more and more often in homes. But as the demand for local foods grows exponentially, so does the difficulty in getting that food to the table.
By Laura McKissack
There are many reasons to save seeds from your harvest. The first, of course, is an economical one, but other reasons include quality control and self-sufficiency. By saving seeds, you can even choose and manipulate preferred genetic traits—such as taste and productivity—and take the growing process to a whole new level.
First it’s important to understand which plants to harvest seeds from.
I won’t lie to you. Sharpening a knife on a stone takes a bit of practice and a whole lot of patience—and the skill doesn’t develop overnight. It’s the sort of process you have to love or it will frustrate you to no end. But the practice is worth all the effort, because sharpening your own knives saves money and makes cooking more efficient and enjoyable.
Ask 10 people how to sharpen a knife, and they’ll probably give 10 different answers. Whetstone, oilstone, left to right, up and back, little circles—everyone has their own tool of choice and technique. I prefer a whetstone for sharpening, and I try to retain the original shape of the blade by applying equal pressure to each part of it, section by section.
Unlike honing a knife on a steel, which takes off the burrs and straightens the edge, sharpening will shave away part of the blade and help maintain its edge for a longer period of time. I’ve tried several methods and this is the one that works best for me.
By Soll Sussman
Photography (above) by Soll Sussman; Photography (below) courtesy of Red Caboose Winery
When asked at what point green design became an important part of the plans for the Red Caboose Winery and Vineyards in Meridian, winemaker and vineyard manager Evan McKibben doesn’t hesitate for an instant. “From day one,” he says. “My dad was going to design this to be as energy efficient as possible.”
By Polly Ross Hughes
Photography by Sandy Wilson
Twenty-one years ago, as Frank Arnosky and Pamela Hiebert twirled around a dance floor to the “nuclear-polka” beat of Brave Combo, neither suspected they were destined to one day move step-by-step into the lost art of Texas cut-flower farming. Both graduate students at Texas A&M University, Frank and Pamela had met, but it was that first dance that ignited a spring romance followed by a summer of letters—hers from Hong Kong, his from a camping trip in Michigan.
By Ellen Zimmermann
Summer is here and the garden is robust and calling to you. Here are a dozen dynamic ways to feel better while using, and enjoying, our delightful green friends.
By Andrea Bearce
Photography by Dustin Meyer
"Do you want to try some of this stuff?” asks Chip Tate, president and head distiller of Balcones Distillery in Waco. Without waiting for an answer, Tate leads me to the tasting room in the corner of his small but mighty distillery, where he lines up several bottles and explains the nuances of each as I taste. He tells me to breathe in the aromas slowly—pointing out the distinct scents in his award-winning whiskey, Baby Blue.
By Jody Horton
Chef Jam Sanitchat presents Thai Fresh’s Pad Ka Prow Nuer (Spicy Basil Beef): Marinated shoulder roast from Bastrop Cattle Company (Bastrop); peppers from Milagro Farm (Red Rock); onions from Simmons Family Farm (Niederwald) and fresh basil from her own garden.
By Jam Sanitchat
Fall is the perfect time to think about pickling in Texas. Summer (and even some spring) vegetables—like cucumbers, summer squash, onions, tomatoes, eggplant and peppers—are still in season, and as the breezes of fall finally make their way through Austin, we also welcome cooler-weather vegetables—like cauliflower, broccoli, hardy greens and cabbage. Such bounty calls for ways to preserve and use those vegetables for just a little while longer.
By Sam Hurt <>
By Amy Crowell
Photography by Marla Camp
By Terry Thompson-Anderson
Photography by Marla Camp
The olive tree has been firmly rooted in Mediterranean culture since the early days of civilization. The Greeks and Phoenicians began exporting olive oil westward to Italy, France and Spain as early as 400 BC, and by 100 AD, the Romans had become major producers. By the year 1300, olive oil was a dietary staple in the entire Mediterranean region.
By MM Pack
Art by Greg Martin
Possum up in a ’simmon tree, raccoon on the ground,
Raccoon said, “you son of a gun, shake them ’simmons down!”
—American folk song
Possums, raccoons, squirrels, deer, insects and humans—everyone’s crazy for ripe persimmons in the fall. Astringently inedible before ripening, these tree fruits (actually large berries) turn into juicy globes of complex sweetness once the weather turns cool.
By TAndrea Bearce
Photography by Andy Sams
It was the first fermented beverage known to man—dating back to preagricultural civilization when barley and grapes were yet to be cultivated. It was the drink of gods and nobles and lauded in the works of Chaucer, Aristotle and Pliny the Elder. But in more recent centuries, mead—this most ancient of tipples—fell out of favor. John and Wendy Rohan of Rohan Meadery in La Grange say that mead, or honey wine, declined in popularity several centuries ago as honey prices rose and grape winemaking took hold.
By Zack Northcutt
Photography by Jenna Noel
A good knife is always the best start to any kitchen project. For breaking down a chicken, my first choice would be a flexible boning knife, but a six-inch utility knife will work just fine. Make sure the knife is sharp, then get a large plastic cutting board (plastic absorbs less moisture than wood and is better suited for raw meats of any type, especially chicken). Make sure the bird is dry; place it on a clean kitchen towel if it still slips around on the board.
By Suzanne Hurley
The next time you’re running, walking or biking around Lady Bird Lake, slow down and take a look at what’s happening on the northern shore, just west of the Pfluger pedestrian bridge.
See that lantana, salvia, lavender and rosemary? The yellow pear tomatoes, ichiban eggplants and jalapeño peppers? How about the feathery fronds of the bronze fennel, the curly leaves of the purple basil, the variegated oregano or, if nature has cooperated, the Aztec corn? What you’re looking at is the newly installed “vegetable-bed-on-the-lake,” and the riches of a true Austin collaboration.
To celebrate the 10th anniversary of “feeding Austin, one garden at a time” Green Corn Project (GCP) sought to create an edible tribute to our city and supporters. Luckily GCP’s plan fit quite nicely with the goals of the Town Lake Trail Foundation (TLTF), an organization that auctions-off garden beds as a fundraiser to pay for other improvement efforts on the hike-and-bike trail.
With a degree in horticulture and sustainable food systems newly under his belt, 23-year-old licensed irrigator Jeffrey Wylie was looking for the next big idea. It wasn’t long before he’d set his sight on farming the out-of-production family ranch in Mullin, Texas.
“My dad thought I was completely crazy,” says Wylie, “but he let me have 50 acres of bottomland to work with.”
Photography by Jody Horton
Local Fried Green Tomatoes from Montesino Ranch (Wimberley) with Oma's & Opa's Farm sunflower sprouts (Fredericksburg) and Buttermilk Dill Dressing (dill from Wholesome Harvest Farm, Seguin). Prepared by chef-owner Matthew Buchanan of The Leaning Pear, Wimberley.