Saving the Future
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
Edible Austin
Dollars and Sense
By Carol Ann Sayle A young customer once brought her New York City parents to see our farm. As I visited with the ladies, Larry
Bake My Soul
It was a bad hair day, unbearably hot outside and just a rotten, no-good Tuesday. My precious loaves came out of the oven squat and
La Condesa
La Condesa Pastry Chef Laura Sawicki presents Buñuelos de Requeson: Dos Lunas Ricotta Fritters, caramelized white chocolate, poached pear (Davis Orchard, Fredericksburg), honey and thyme
Texas Hills Vineyard
By Terry Thompson-AndersonPhotography by Bill Albrecht When Gary and Kathy Gilstrap bought their land—on which they would plant their vineyard—in 1994, they brought a new
Spicin’ Bison
By Lucinda Hutson Barney made an impressive getaway! He busted through the gate of the neighboring estate, trampled the new landscape and catapulted 1,800 pounds
Handiwork: Pickling
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,
CSAs and Deliveries
By Kristi WillisIllustrations by Jenna Noel Farmers markets are a delightful way to shop, but some people find it difficult to fit visiting the market
Wild Game Meals
Photography by Knoxy Recipes Lavender-Crusted Antelope Rack With Fennel And Goat Cheese Gratin Grilled Axis Venison Leg Fillet Over Wild Boar Sweet-Potato Hash With Chipotle-Shiner
New Wave Hunter-Gatherer
By Jeremy WaltherPhotography by Jody Horton To some people, hunting is a sport, in which winners and losers were determined by the evolutionary development of
Home Sweet Farm
By Elizabeth WinslowPhotography by Andy Sams In 1787, Thomas Jefferson wrote to George Washington: “Agriculture is our wisest pursuit, because it will in the end
Zen and the Art of Food Maintenance
By Robin BradfordIllustration By Kylie Budge Everything in our lives is practice.—Dogen, Instructions for the Zen Cook Our group of 20 Zen students ranges in
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WINTER 2024
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