The Farmers’ Market Report: March 8-9, 2014
Pastured meats, beets, and treats
By Kate Thornberry, 9:36AM, Fri. Mar. 7
Carrots as well have been relatively unaffected by the late freezes, as are radishes, parsnips, turnips, celery root, and everything else that grows underground.
Since winter has been hanging on so long this year, really making us wait for change to spring vegetables, I thought I would write about the great variety of pastured meats available to us at our local farmers’ markets. Texas is a ranching state, and we are blessed with numerous small, local ranching operations that have been quick to change to healthier, more humane, sustainable models.
Every farmers’ market in Austin features several vendors of pastured meat and eggs. We are truly blessed with many great options for healthy, sustainable meats. Probably the best idea is to go market by market:
Barton also hosts Full Quiver Farm, which sells a variety of its own pastured pork, beef, and chicken. Because Full Quiver Farm is a dairy operation, its pork is whey-fed, making it a truly superior product. Their beef is grass-fed, and the chicken and eggs are pastured.
Rocking B Ranch also sells at Barton Creek. It sells grass fed beef from Angus, Hereford, and Devon cattle, as well as Boer-cross goat meat, and sometimes rabbit.
Richardson Farms sells at Barton Creek, and like Full Quiver Farms, it sells grass-fed beef, pastured pork, and pastured chicken. Richardson Farms is one of the biggest pastured meat outfits around, and it provides meat to numerous Austin restaurants, as well as at several of the farmers’ markets: Barton Creek, Sunset Valley, Downtown, the Triangle Market, and the Lone Star Farmers’ Market.
Twin County Dorpers sells the high-protein and high Omega-3 lamb meat obtained from the Dorper variety of sheep, a non-wool-bearing African sheep that thrives in out hot, dry climate.
The Sunset Valley Farmers Market always has a table selling Richardson Farms grass-fed beef, pork, and chicken. About half the time there's also a table from Indian Hills Farm, which sells grass-fed beef and beef products, including amazing dry beef sausage cured in the German style.
Another fabulous Sunset Valley vendor is IO Ranch Lamb. IO Ranch Lamb sells meat from the African Dorper sheep, and I have never known them to be sold out of any cut. In addition to chops, ribs, and roasts, IO Ranch Lamb sells lamb sirloins and makes a signature Rosemary sausage that is divine.
The Downtown SFC Farmers Market has a Richardson Farms table; this market also occasionally has a Dewberry Hills Chicken table (when both Jane and Terry can get away from the farm) and an IO Ranch Lamb Table (when Jeff can get the help.) Indian Hills Farm can usually be counted on to be at the Downtown Market as well.
When the weather is conducive to the laying of eggs (not a drought, and not molting season), the Downtown Market has Munkebo Farm’s eggs. Munkebo Farms sells a variety of pastured eggs, including duck eggs, goose eggs, quail eggs, and chicken eggs, and it wouldn’t be an exaggeration at all to say that they are all spectacular.
Southern Traditions Grass-fed Beef also sells at the Downtown Market, and they often have beef when Richardson’s is sold out.
Dai Due Butcher Shop also sells at the Downtown Market and although they do not sell plain meats, they do sell processed meat products made from organic and pastured meats, such as sausages, roasts, rillettes, and pates.
Southern Traditions Grass-fed Beef often sells at the HOPE market as well, and I have never been to a HOPE Sunday market without seeing Countryside Farm reliably there.
The Mueller Farmers’ Market usually has tables selling Smith and Smith Chicken and eggs, and the Dai Due Butcher Shop is often there selling its wares as well.
I have run out of room, and I haven’t even gotten to the Cedar Park Farmers Market or the Lone Star Farmers’ Market! Also, without a doubt I have forgotten a vendor or two. I will have to continue this next week.
Moving on to non-meat news items: Now that Mardi Gras season is over, Curious Confections at the HOPE Market will be selling hot cross buns to replace its king cakes. Lightly spiced, and filled with raisins, currants, and sultanas, these are an Easter staple. Gemma will also be featuring Welsh cakes, tiffin, toffee (this time with pecans), strawberry pies, apple doughnuts, custard cream biscuits, and triple chocolate chip cookies.
Here is Dai Due’s menu (Downtown and Mueller), a veritable celebration of spring onion:
Breakfast & Lunch at the Market
Wild Boar Taco Dorado with crema, avocado salsa, and cotija; Goat Ribs with a potato salad, spring onions, and parsley; Sweet Potato Hash with BBQ rabbit, spring onion, cheese curds, and a fried duck egg; Sprouted Wheat Pancake with strawberries, honey, candied lemon, and crema; Venison Hot Dog with rutabaga kraut, yellow mustard, and spring onion; Beet Shrub and Cafe a la Olla
See you at the Markets!