tag:blogger.com,1999:blog-10803036512305939212024-03-13T19:56:28.803-05:00San Antonio FoodshedSharing information about locally-grown foods in the San Antonio area.Unknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-1080303651230593921.post-62773145756416140372011-02-01T10:36:00.000-06:002011-02-01T10:36:24.451-06:00Dietary Guidelines<a href="http://thedianerehmshow.org/shows/2011-02-01/dietary-guidelines">Dietary Guidelines</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-41735324442588950512010-05-06T16:12:00.000-05:002010-05-06T16:12:36.493-05:00We are movingAt least temporarily, until BLOGSPOT issues with pictures are resolved.<br />
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You can find us HERE: <a href="http://sanantoniofoodshed.typepad.com/blog/">http://sanantoniofoodshed.typepad.com/blog/</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-8650171300066687882010-05-05T13:58:00.016-05:002010-06-11T08:30:07.936-05:00Fredericksburg - strawberries and lavender<div style="text-align: left;"></div><div style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9M-WCc-zEUVtMHpKsS5L2zOrPS3oo7mVx0LAjCryKOlnwEvoe7H3OBoUUhz0LpfZ8_o8gfTnQhlqMv-2rxkMAyw7wKYSjY3hqHp4YhceMGlj-B5XEQ9NPOLs7hAif2Y1wXYj8j-4v0lW/s1600/Becker2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9M-WCc-zEUVtMHpKsS5L2zOrPS3oo7mVx0LAjCryKOlnwEvoe7H3OBoUUhz0LpfZ8_o8gfTnQhlqMv-2rxkMAyw7wKYSjY3hqHp4YhceMGlj-B5XEQ9NPOLs7hAif2Y1wXYj8j-4v0lW/s320/Becker2.jpg" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9M-WCc-zEUVtMHpKsS5L2zOrPS3oo7mVx0LAjCryKOlnwEvoe7H3OBoUUhz0LpfZ8_o8gfTnQhlqMv-2rxkMAyw7wKYSjY3hqHp4YhceMGlj-B5XEQ9NPOLs7hAif2Y1wXYj8j-4v0lW/s1600/Becker2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0BVPz1zmyHJzl_N1-b41wbhhW2WMGhT2uTGUdlDCZdekxgyi0ILg5Xf0pDAltqd7vKRUEtj0PrG0QZtLCvYBlsefEbkTCBc6afbPU1Ys6sdBbFVwNv1sZ-KwFoZg0e1VSPs8AwzOL4jb/s1600/Lavender1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0BVPz1zmyHJzl_N1-b41wbhhW2WMGhT2uTGUdlDCZdekxgyi0ILg5Xf0pDAltqd7vKRUEtj0PrG0QZtLCvYBlsefEbkTCBc6afbPU1Ys6sdBbFVwNv1sZ-KwFoZg0e1VSPs8AwzOL4jb/s200/Lavender1.jpg" width="200" /></a><br />
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Becker Vineyards was a wonderful side excursion during a trip to pick fresh strawberries in Fredericksburg; there I found a wonderfully dry rosé made in the Provençal style, unique soaps and lavender products. </div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0BVPz1zmyHJzl_N1-b41wbhhW2WMGhT2uTGUdlDCZdekxgyi0ILg5Xf0pDAltqd7vKRUEtj0PrG0QZtLCvYBlsefEbkTCBc6afbPU1Ys6sdBbFVwNv1sZ-KwFoZg0e1VSPs8AwzOL4jb/s1600/Lavender1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaK8HdjiRuQWqjba-G1jKpmD6pUfFyrwUC0V9WHNiql4MKCP9WjrB9IZkUkEgG9I_0bmbkEZHClkVdmOp8AxhfCwD3gVOlYeLNyU8iXtvdq5CiFv-WuKrWHBVGoIJRmBtCPorlSQTfE0Nr/s1600/Becker1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaK8HdjiRuQWqjba-G1jKpmD6pUfFyrwUC0V9WHNiql4MKCP9WjrB9IZkUkEgG9I_0bmbkEZHClkVdmOp8AxhfCwD3gVOlYeLNyU8iXtvdq5CiFv-WuKrWHBVGoIJRmBtCPorlSQTfE0Nr/s200/Becker1.jpg" width="200" /></a><br />
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The biggest surprise for me was the artichokes growing next to the lavender.<br />
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With 3,000 pounds of strawberries ready for picking at Marburger Orchards, this past weekend was perfect for a trip to Fredericksburg. Three "fields" of strawberries welcoming pickers, big and small. Over 7 pounds of delicious strawberries for about 20 bucks!<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9na2a0jlyJeTIgWnfs1OjpW98jvSbZKbqJ_xPvMm_XjzPXn9ZbT1Q6ZCqnus745yd6Wp3fhf9YlpbZRp7dB9nFWltcRKviPJHTfT3MMWyEnXOtNU-pFdzd8EaCVN5NiIuLtaqnvd0YLWu/s1600/Strawberries2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9na2a0jlyJeTIgWnfs1OjpW98jvSbZKbqJ_xPvMm_XjzPXn9ZbT1Q6ZCqnus745yd6Wp3fhf9YlpbZRp7dB9nFWltcRKviPJHTfT3MMWyEnXOtNU-pFdzd8EaCVN5NiIuLtaqnvd0YLWu/s200/Strawberries2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaYGyEscGAaG7fpUCcUId-Yd4DH6YjjUxx_-ml3cA1ej8RBHLc3y8x-jtY32wHJPPsIvnCmbSSnaRGEubs9RM-S1OB4bqQhQ76sQVf4ZA3JJ4Rr1jPOefdusjtyWOZN_afIKiImMHKZHP/s1600/Strawberries1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaYGyEscGAaG7fpUCcUId-Yd4DH6YjjUxx_-ml3cA1ej8RBHLc3y8x-jtY32wHJPPsIvnCmbSSnaRGEubs9RM-S1OB4bqQhQ76sQVf4ZA3JJ4Rr1jPOefdusjtyWOZN_afIKiImMHKZHP/s200/Strawberries1.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzlKYuQ9pu5PYVVX5ZrEW8Q3cDM6HNu5G7pLCM6c9yJgnsF_5c-MEpMbGNni3ib2lQw5nrIpLo3BCGjO-cvs9YN9tA68poUhtQL8K9hzz5qLr2akQWGrmYK2tlx5KJLtUPfU_BSM8-WhF/s1600/Strawberries4.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzlKYuQ9pu5PYVVX5ZrEW8Q3cDM6HNu5G7pLCM6c9yJgnsF_5c-MEpMbGNni3ib2lQw5nrIpLo3BCGjO-cvs9YN9tA68poUhtQL8K9hzz5qLr2akQWGrmYK2tlx5KJLtUPfU_BSM8-WhF/s200/Strawberries4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDslb14YAfdxxPf2DNzPzDngKMjpYBdomlKAlXvvin1Xt75yXXGaVD8jqc_1Pmq3-7g_XvBKXQAIdZteDemp8krR_MMLr_uKMM5n0yEtaYzAdAiuoH_igdV4SUcBQyDp7lKME5MhMAOJmv/s1600/Strawberries3.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDslb14YAfdxxPf2DNzPzDngKMjpYBdomlKAlXvvin1Xt75yXXGaVD8jqc_1Pmq3-7g_XvBKXQAIdZteDemp8krR_MMLr_uKMM5n0yEtaYzAdAiuoH_igdV4SUcBQyDp7lKME5MhMAOJmv/s200/Strawberries3.jpg" width="200" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-4962152991057991522010-04-15T10:33:00.006-05:002010-04-26T18:30:14.161-05:00Garden discoveries<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Kyy9xa2Yu8ozlRYOcstVhQ3n9gzlM1zgmj9BPdVqvChGdxVEqCTZWTVeWVG6ZBWxQfUgEUYICFLSP6HVNvn1HncrnFQfOgE9vcDBakBx7dLydPzMSdRYLQJKfYrnr5Y0di-Mr5w-W5QL/s1600/GardenVeggies1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Kyy9xa2Yu8ozlRYOcstVhQ3n9gzlM1zgmj9BPdVqvChGdxVEqCTZWTVeWVG6ZBWxQfUgEUYICFLSP6HVNvn1HncrnFQfOgE9vcDBakBx7dLydPzMSdRYLQJKfYrnr5Y0di-Mr5w-W5QL/s320/GardenVeggies1.jpg" /></a></div>You can’t eat more locally than when you eat food grown in your own garden. This year, I have a rather large vegetable and flower garden – my first real garden and a big experiment. My backyard is long and narrow, and divided in three sections: one I call the lower garden is closest to the house, the second is reserved for a tool shed to be built over the summer and the third I call the upper garden, where tall hackberry, pecan and hickory trees will shelter fruits and vegetables from the summer sun. Years of falling leaves from those trees have helped to create deep fertile soil. From the back of the upper garden, the land slopes gently toward the house and some years ago someone built concrete retaining walls creating the three separate terraces that have become my three sections.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The winter of 2010 wasn’t a pleasant one in San Antonio - characterized by late freezes, many wet grey days with highs in the 40’s, and very little sunshine in-between. First I planted small cauliflower and spinach plants toward the end of February, which is a little late in the season. The unpleasant weather continued and on rare days of warm sunshine, I ventured out with seeds (lettuce, radishes, carrots, Swiss chard, and red beets), red onion transplants, and a variety or herbs. As days went by, several varieties of peppers, squash, pickling cucumbers, cantaloupes, and green beans also went in the ground. Of course a cold front blew in and stuck around for a while. I ended up having to cover my young plants which, to my surprise, all survived.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The radishes came up first, followed by cilantro, carrots, beets, chard then lettuce. The cauliflowers and spinach grew larger every day; the green beans came up through the soil. It was mid-March, and by the end of the month, we were eating a variety of greens in delicious salads. It was warm enough to eat outside and in doing so, we joined a variety of birds who visit the feeder I have hanged in a tree in a back corner of the lower garden. I also noticed many birds on the ground. They hide in a patch of tall weedy grass I left on the edge of the garden, right under the feeder, and I watch them as they catch insects. So far I haven’t had any problems with bugs eating my greens, perhaps because the birds keep them in check. I enjoy listening to my winged friends as they sing, eat, chase bugs and sometimes each other; two birdbaths provide plenty of entertainment and water for bathing or drinking. What a pleasure it is to work or sit in the garden, with the anaqua and honeysuckle in full fragrant bloom...a feast for the senses.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My garden has offered many surprises, some culinary. When the time came to cull the radishes, I looked at those gorgeous greens and thought, “what a shame to waste those, even if they’re going in the compost.” That afternoon, I made the comment to my mother on the phone expecting some sympathetic response; I never thought radish greens were edible. <span lang="FR">Instead of hearing “oui c’est domage de les jeter”, my mother exclaimed : “tu peux faire la soupe avec”. </span>It wasn’t a shame at all to have to throw them on the compost pile, I didn’t have to throw them away – I could make soup. And I did. Soon the carrot greens followed. Here’s the recipe; it works for both:</div><br />
<b>Radish greens</b> or <b>carrot greens</b> (about 3 cups), washed and chopped<br />
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1 potato, small to medium-ish, diced<br />
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1 carrot, sliced<br />
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1 onion, sliced<br />
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Salt and pepper<br />
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Butter<br />
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-<span style="font: 7pt "Times New Roman";"> </span>Melt the butter and slightly brown the onion, then add the greens<br />
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-<span style="font: 7pt "Times New Roman";"> </span>Cook for 5 minutes and use that time to heat up about 2 cups of water;<br />
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-<span style="font: 7pt "Times New Roman";"> </span>Add the potato and carrot to the greens and cover with the hot water;<br />
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-<span style="font: 7pt "Times New Roman";"> </span>Add salt and pepper to taste, cover with a lid, and cook for about 15 minutes (until the carrot and potatoes are cooked);<br />
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-<span style="font: 7pt "Times New Roman";"> </span>Set aside to cool then use a hand-held mixer to puree the vegetables. If your soup is too thick you can add water.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-8976639921902065252010-03-08T17:24:00.001-06:002010-03-08T17:24:35.806-06:00Food Recalls and AlertsHere's an interesting <a href="http://www.foodsafety.gov/keep/recalls/index.html"><b>link</b></a> for a site where you can keep up with safety issues.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-33269032674714505242010-02-05T11:21:00.000-06:002010-02-05T11:21:40.298-06:00Rump (or chuck) roast (requires beef stock recipe)Rump Roast Bordelaise Sauce (serves 4)<br />
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For the roast:<br />
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2 lb rump roast from grass-fed beef<br />
2 TBSP of butter<br />
½ cup of water<br />
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For the sauce:<br />
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2 TBSP of butter<br />
1 tsp of flour<br />
2 shallots, finely chopped<br />
1 sprig of thyme<br />
1 bay leaf<br />
3 peppercorns<br />
1 cup of red wine<br />
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Preheat the oven to 275 degrees. Melt the butter and sear the meat on all sides in a crock pot on the stove. Add the water, cover the dish with a lid and put it in the oven. Bake for 4 to 4 ½ hours. The meat should be very tender. <br />
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About 15 minutes before taking the meat out of the oven, melt the butter in a frying pan, add the shallots, thyme, bay leaf, and peppercorns. Cook until the shallot is tender then stir in the flour and add the red wine. Stir and add about 2 cups of beef stalk.<br />
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Take the meat out of the oven, out of the crock pot and set it aside; add the cooking juices from the meat to the sauce and keep warm. If you’re ready to serve, slice the meat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-69404916381840888532010-02-05T11:19:00.001-06:002010-02-05T11:22:34.112-06:00Beef StockBeef Stock (about 2 smallish cups)<br />
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1.5 lbs of bones from grass-fed beef (I use <a href="http://www.banderagrassland.com/">Bandera Grassland</a>)<br />
1 onion, quartered<br />
2 carrots, sliced<br />
1 leek, sliced<br />
1 celery stalk, sliced<br />
2 quarts of water<br />
1 tsp of tomato paste<br />
4 peppercorns<br />
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Preheat the oven to 425 degrees and roast the ingredients (on a cookie sheet) for 30 minutes then add them to a crock pot and cover with the water. Add a bouquet garni, peppercorns, and the tomato paste. Simmer for 3 to 4 hours. Strain, collecting the liquid in a bowl. You’ll have to apply pressure with the back of a spoon to make sure all the liquid comes out. Refrigerate until a solid layer forms over the top; that will be the fat; remove it with the utensil of your choice, trying not to remove the gel-like substance that’s under the layer of fat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-80959025444135991122009-07-25T17:18:00.002-05:002009-07-25T17:21:34.111-05:00US food imports from ChinaOn a different blog, I just posted links to a search engine that allows users to find out where in the world our food comes from and another to a list of <span style="font-weight: bold;">agricultural imports from China</span>. Click <a href="http://grownlocally.blogspot.com/">here</a> to access the info.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-24296120607433953392009-07-23T09:07:00.003-05:002009-07-23T09:10:42.865-05:00Grown LocallyMany of our faithful followers have joined our Facebook group for the <a href="http://www.facebook.com/home.php#/group.php?gid=51984295683">San Antonio foodshed</a>. We hope you will also join a more global group: <a href="http://www.facebook.com/home.php#/group.php?gid=118418723872">Support Local Growers</a> even if your presence in that group is only to show support for those in our local communities who work so hard to put food on our tables.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-52529426985516715762009-07-21T17:00:00.004-05:002009-07-21T17:09:13.605-05:00San Antonio Sustainable LivingThere's a great blog in <span style="font-weight: bold;">San Antonio</span> for those of us who are interested in <span style="font-weight: bold;">sustainable living</span>. The long list of topics explored includes solar energy, rainwater collection, building materials, and much much more. Here's the link: <a href="http://sanantoniosustainableliving.blogspot.com/">San Antonio Sustainable Living</a><br /><br />Also look for <span style="font-weight: bold;">San Antonio Sustainable Living</span> on <span style="font-weight: bold;">Facebook</span> by clicking <a href="http://www.facebook.com/home.php#/group.php?gid=64133369881">here</a>.<br /><br />The group holds monthly meetings and events.<br /><br /><a href="http://sanantoniosustainableliving.blogspot.com/"><br /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-48260849517272490252009-06-29T17:13:00.002-05:002009-09-26T17:20:33.424-05:00Grey Forest / Helotes Farmers' MarketThe Grey Forest/Helotes Farmers' Market is held on the 2nd and 4th Friday of every month in the Helotes Methodist Church parking lot, right off Bandera Road. The produce is wonderful, and you can also shop for grass-fed beef, eggs, lavender products, plants, etc.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1080303651230593921.post-51345512557036344672009-03-19T16:47:00.003-05:002009-09-26T17:31:26.491-05:00Wild pork meatHere's a message from Debbie at Bandera Grassland, where I buy my grass-fed beef:<br /><br />I'm conducting a feasibility study to learn of interest in wild pork. I have numerous wild hogs on my ranch and should consider them a resource. As I stood watching them share alfalfa hay with my steers yesterday, it occurred to me since I'm paying to feed them, I should benefit from the sale of their meat. These are healthy animals that forage all the same plants as my cattle. The flavor of wild pork is excellent with added benefits of low fat and no added hormones, antibiotics, or chemicals. They pick up a little corn and protein pellets from our deer feeders but their primary diet is forage.<div><br /></div>Before I go to the expense of getting a label to sell this meat, I need to know there is a market for it. The slaughter facility I use for our beef cattle is willing to process the pork under State Inspection. If you would be interested in buying sides or whole carcasses of wild caught, range-fed pork, please let me know. <br /><span style="color:#888888;"><br /><div> <span style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Helvetica; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Helvetica; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="border-collapse: separate; color: rgb(0, 0, 0); font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><div>Debbie Davis</div><div>Bandera Grassland</div><div>P.O. Box 122</div><div>Tarpley, TX 78883</div><div>(830) 562-3650</div><div><a href="mailto:debwd@dwdlonghorns.com" target="_blank">debwd@dwdlonghorns.com</a></div><div><a href="http://www.banderagrassland.com/" target="_blank">http://www.BanderaGrassland.<wbr>com</a></div></span></span></span></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-52658912230930360372009-03-17T14:19:00.009-05:002009-09-26T18:12:07.287-05:00Strawberries in Fredericksburg<div style="text-align: justify; font-family: trebuchet ms;"><span style="font-size:100%;"><w:dontvertalignintxbx> <w:word11kerningpairs> <w:cachedcolbalance> </w:cachedcolbalance> <m:mathpr> <m:mathfont val="Cambria Math"> <m:brkbin val="before"> <m:brkbinsub val="--"> <m:smallfrac val="off"> <m:dispdef> <m:lmargin val="0"> <m:rmargin val="0"> <m:defjc val="centerGroup"> <m:wrapindent val="1440"> <m:intlim val="subSup"> <m:narylim val="undOvr"> </m:narylim></m:intlim> </m:wrapindent><!--[endif]--><!--[if 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mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--><span style="line-height: 115%;">Are you looking for a way to enjoy beautiful weather and do something for your taste buds too?<span style=""> </span>Strawberries are ready for picking in Fredericksburg.<span style=""> </span>After a beautiful drive through the Hill Country, a stop at <a href="http://www.marburgerorchard.com/">Marburger Orchard</a> for some freshly picked fruit – picked by YOU - is incredibly fun, refreshing, and tasty.<span style=""> </span>Marburger has been my favorite pick-your-own (PYO) peach orchard for years, but I quickly discovered that they grow more than peaches – their fields offer watermelons, blackberries, cantaloupes, zucchini, and many other flavorful, nutrient-packed treats.<span style=""> </span>Before you head out, take a look at their website, which is updated regularly to keep customers informed about the availability of fruit and vegetables throughout the season.<span style=""> </span>Plan on picking strawberries until early May, then peach season will be right around the corner!<span style=""> </span></span></m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac></m:brkbinsub></m:brkbin></m:mathfont></m:mathpr></w:word11kerningpairs></w:dontvertalignintxbx><br /><w:dontvertalignintxbx><w:word11kerningpairs><m:mathpr><m:mathfont val="Cambria Math"><m:brkbin val="before"><m:brkbinsub val="--"><m:smallfrac val="off"><m:dispdef><m:lmargin val="0"><m:rmargin val="0"><m:defjc val="centerGroup"></m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac></m:brkbinsub></m:brkbin></m:mathfont></m:mathpr></w:word11kerningpairs></w:dontvertalignintxbx><br /><w:dontvertalignintxbx><w:word11kerningpairs><m:mathpr><m:mathfont val="Cambria Math"><m:brkbin val="before"><m:brkbinsub val="--"><m:smallfrac val="off"><m:dispdef><m:lmargin val="0"><m:rmargin val="0"><m:defjc val="centerGroup"><span style="line-height: 115%;">Of course there are many more orchards in Fredericksburg and surrounding towns.<span style=""> </span>A more general <a href="http://www.texaspeaches.com/">website</a> provides information about 22 orchards in the Fredericksburg area – including phone numbers, opening dates, ripening dates for different varieties, recipes and tips.<span style=""> </span>I have visited a few of the orchards and enjoyed them all very much.<span style=""> </span>As summer approaches, stands will appear on the roadsides, selling products made from local crops along with fresh produce.<span style=""> </span>Watch out for the peach ice-cream; it’s addictive!<span style=""> </span></span></m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac></m:brkbinsub></m:brkbin></m:mathfont></m:mathpr></w:word11kerningpairs></w:dontvertalignintxbx></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-86110641088471355022009-02-15T15:25:00.000-06:002009-02-15T15:27:16.726-06:00Join our Facebook group!<div xmlns='http://www.w3.org/1999/xhtml'>Click <a href='http://www.facebook.com/home.php?#/group.php?gid=51984295683' target='_blank'>here</a><br/></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-44699999370094613822009-01-22T09:39:00.005-06:002009-09-26T17:18:30.895-05:00Bandera GrasslandLast week, I picked up my second quarter of grass-fed longhorn steer, which I split with a friend. It takes us about 3 months to get through about 50 pounds of meat each. A quarter weighs roughly 100 pounds; we receive a variety of cuts (which we choose) and nice lean hamburger. Out of the 100 pounds, about 50 pounds are hamburger - the best hamburger meat I've ever tasted and I would never switch back!<br /><br />The next delivery should be in February.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-43841248074156098492009-01-14T15:25:00.002-06:002009-01-14T15:26:09.972-06:00Verstuyft Farms 2009Verstuyft Farms will re-open in may 2009 for another summer of delicious fresh veggies.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1080303651230593921.post-78284393532817177762008-10-15T10:27:00.001-05:002009-09-26T17:23:41.150-05:00Grass-fed beefAs the days go by, I continue to sample different cuts of the beef I bought from Bandera Grassland. I had been told that the texture of grass-fed meat might not be to my taste, but I find it perfectly wonderful. The meat has flavor, and when I had some beef from the store at a friend's house the other day I found that it had no taste. So far I have eaten some of my hamburger, NY strip, ribeye, and round steak without any kind of disappointment.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1080303651230593921.post-67013378725859307932008-10-07T12:27:00.001-05:002009-09-26T17:27:50.894-05:00Bandera GrasslandOn Saturday, I picked up my 100 pounds of longhorn from Bandera Grassland, and last night I ate one of my steaks. It was delicious. The meat is low in fat and high in flavor. The service was impeccable and the price reasonable. For $6.50 per pound, I received about 46 pounds of lean hamburger and 54 pounds of other cuts - steaks, roasts, ribs, etc. Unlike the meat you get from the store, Bandera Grassland's comes from animals who are grass-fed and raised in a natural way, free of growth hormones and antibiotics. They get to live outside and graze pasture rather than on a feedlot.<br /><br />You can visit the website for more information:<br /><a href="http://www.banderagrassland.com">Bandera Grassland</a><br /><br />The contact person is Debbie.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-16513295143927074392008-07-26T21:03:00.000-05:002008-07-26T21:14:46.976-05:00Seguin Goat CheeseA week ago today I found out that Gene and Carol Griesemer probably won't be able to continue producing that great marvel, their goat cheese. I missed Gene's return at the Grey Forest Farmers Market; May, June, and most of July went by...I had been told he'd be back in June or July. Last week, the word was that financially the Griesemers, after all their hard work, couldn't justify continuing. Of course I understand; many small producers are feeling the pain we're reading about all over the news. But I'm sad anyway.<br /><br />I know this blog receives a lot of traffic from all around the country and several continents. I've received emails from many states in the U.S., from Canada, Europe, and Australia. Being from Europe myself, and having spent many a morning at farmers markets in Provence, I can tell you that the goat cheese Gene makes is without equal. I simply love it. So all those of you out there who are reading, please, a big cheer for Gene and Carol: <a href="mailto:gene@westwindgoats.com">gene@westwindgoats.com</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-60920271007810447422008-06-19T13:58:00.001-05:002009-09-26T18:14:29.452-05:00Fredericksburg peach clafoutis<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNIv4cbLxZY9zQ67zTClRASUd2Krt6XOh3oP5J_sW-KTjTm2GSeU7EG_rCyO01FI2MmvkjqPrUieTpwT3Es8-_Qk0Qxgm_DS37evrKYxNre2XfuSdlRbH_33J-yJgJ2dqgrkUNhlpSM6y/s1600-h/IMG_2591.jpg"><img id="BLOGGER_PHOTO_ID_5213675363894387810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNIv4cbLxZY9zQ67zTClRASUd2Krt6XOh3oP5J_sW-KTjTm2GSeU7EG_rCyO01FI2MmvkjqPrUieTpwT3Es8-_Qk0Qxgm_DS37evrKYxNre2XfuSdlRbH_33J-yJgJ2dqgrkUNhlpSM6y/s200/IMG_2591.jpg" border="0" /></a>Yesterday I drove all the way to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Fredericksburg</span> to pick my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">own</span> peaches. My friends think I've lost my mind. It's far, gas is expensive, it takes a lot of time, and it's hot in the orchard. But I'm not sorry I went through all that trouble. The flavor is unbelievable! I bought 24 pounds of the Sentinel variety for just under $1 a pound. The Sentinel ripens early and is very sweet. Of course I'm sharing the bounty with friends, keeping only about 12 pounds for myself to eat fresh, make ice cream, and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">clafoutis</span> - a favorite French dessert for which my recipe is written below.<br /><br />The orchard I chose is about 5 miles before <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Fredericksburg</span> on <span class="blsp-spelling-error" id="SPELLING_ERROR_4">IH</span>-10 coming from San Antonio. In a few weeks, watermelons and cantaloupes will be ready. While I was there I bought zucchini and blackberries too. Visit <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Marburger</span> Orchard at <a href="http://www.marburgerorchard.com/">http://www.marburgerorchard.com/</a><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Clafoutis</span> is a custard with fruit baked in it. This one is made with peaches, but I also use the recipe for cherries, apricots, plums, and any other fruit of similar consistency. I like to serve <span class="blsp-spelling-error" id="SPELLING_ERROR_7">clafoutis</span> cold, perhaps 5 minutes after being taken out of the refrigerator. You can also serve it warm, after you take it out of the oven and let it cool.<br /><br />1 tbsp of unsalted butter <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3OS7Sje9f2Eu0pxSPo5KREfUSUeti0Ov-keqxWWhqnKAH13IxoMjklWrY7G0YlqiXY0asDG5b8m4xE8hrkT4iyBPy2PZSnXWA_cl3A-VShUvbgIIQyDMkYA4WU1Mfr1kDsEAxBuMw9zU/s1600-h/IMG_2594.jpg"><img id="BLOGGER_PHOTO_ID_5213676122029933378" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3OS7Sje9f2Eu0pxSPo5KREfUSUeti0Ov-keqxWWhqnKAH13IxoMjklWrY7G0YlqiXY0asDG5b8m4xE8hrkT4iyBPy2PZSnXWA_cl3A-VShUvbgIIQyDMkYA4WU1Mfr1kDsEAxBuMw9zU/s200/IMG_2594.jpg" border="0" /></a><br />4 or 5 freshly picked peaches<br />3/4 cup of heavy cream<br />3/4 cup whole milk<br />3/4 cup granulated sugar<br />3 large eggs<br />6 tbsp sifted flour<br />1/2 tsp vanilla<br />1 small pinch of salt<br />optional: you can add a few blackberries with the peaches<br /><br />Preheat the oven to 400 degrees.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfT7q0hdN0tYkshaQJYoB06wDdMuF-0nXubHT2Pz0av_TvCdLyW5ytZNMV7ENcQOROck3LKR6yrx5Hpe9ECWvCogdYJSTslJ6dVdow_oHblL5oHniwSqeZtEnN63gDq_jLvwa8NegXLjL1/s1600-h/IMG_2611.JPG"></a>In a large bowl, beat the eggs with a hand-held mixer until frothy. Add the flour, sugar, milk cream, vanilla and salt; and mix until the batter is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">homogeneous</span>. Set aside in the refrigerator. Butter a 10 by 10 baking dish, wash the peaches and peel them if desired. Cut them in pieces or slices and arrange them in the baking dish. Pour the batter over the peaches and bake in the oven for about 30 to 40 minutes, depending on the oven. When the top looks light brown, slide a clean knife in the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">clafoutis</span>. It the knife comes out clean, then the dessert is ready. Let it cool to room temperature and serve or cover with aluminum foil and refrigerate.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-81591979005197003782008-06-19T13:52:00.001-05:002009-09-26T18:13:57.818-05:00Zucchini SoupAll the vegetables are from Verstuyft Farm, except for the garlic and thyme. I grow herbs so I always have thyme. The purple garlic is from some far-away place.<br /><br />The quantities listed below may certainly be adjusted to your taste. The cooking times aren't set in stone either, and everything is approximated as I don't weigh or count minutes when I make soup.<br /><br />Zucchini Soup (serves 6 to 8)<br /><br />2 tbsp of REAL butter<br />1 onion<br />2 large cloves of garlic<br />2 large zucchini (or 4 medium ones)<br />2 small potatoes<br />1 tomato<br />4 cups of hot water<br />1 tsp of salt (add more if necessary)<br />A pinch of white pepper<br />2 sprigs of fresh thyme<br /><br />Peel the onion and garlic, wash and slice all the vegetables. Melt the butter in a large pot and cook the onion and garlic until they are soft but not brown. Add the potatoes and cook on low-medium heat with the lid on for 3 minutes then add the squash and thyme, and cook for another 7 minutes, stirring occasionally. Meanwhile, heat up 4 cups of water in the microwave, two at a time if necessary then add the water, salt, and pepper to the squash. Cook on low to medium heat for another 10 minutes. When the squash is cooked, remove the sprigs of thyme and set the soup aside until it is cool enough to puree with a hand-held mixer. If the soup is too thick, add hot water at needed.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-66221517241843055592008-05-24T15:24:00.002-05:002009-09-26T17:22:40.767-05:00Verstuyft Farms summer 2008This morning I made my first trip to the farm for this season. I bought red beets, Swiss chard, black-eyed peas, corn (for 30 cents an ear!!), green beans, zucchini, potatoes, onions, tomatoes, pickling cucumbers, and probably a few veggies I'm forgetting about. The watermelons should be ready next weekend. <br /><br />I left with 2 big bags of fresh local vegetables which cost me $12; it was well worth the trip!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-84937590373117272352008-05-09T09:32:00.002-05:002009-09-26T17:28:46.537-05:00Verstuyft Farm October 2007Imagine my delight as I watched my dinner being brought straight from the field...actually, it was several dinners. The vegetables were harvested minutes before I arrived at the farm; they were in the field or being washed as I drove up to the produce stand. You won’t find that freshness at your local grocery store. You might save a few dollars too. We Texans are very fortunate because we can enjoy the products of our land almost year-round. When you buy locally-grown foods, you help the local economy, satisfy your taste buds, make wonderful discoveries, become more connected with the land, live to the rhythm of seasons, and you help the environment!<br /><br />The produce stand opens for business from about the middle October and until about the middle of February. Look for beets, turnips, green beans, tomatoes, peppers, pecans, broccoli, cauliflower, carrots, spinach, etc. For the summer season, the stand reopens from the middle of May until the middle of August, and you’ll find corn, tomatoes, peppers, watermelons, and other summer goodies. The farm is located near the intersection of I-35 and Loop 1604 southwest of San Antonio. For details, call (210) 622-3423.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-75534142900901343382008-05-01T16:28:00.001-05:002009-09-26T18:17:54.790-05:00Fresh Goat Cheese in SeguinI tasted Gene Griesemer’s goat cheese at the Grey Forest Farmers Market last spring. After years of eating the disappointing store-bought product, Gene’s cheese was so refreshingly natural and delicious that I drove all the way to West Wind Dairy Goats in Seguin to buy more!<br /> Gene makes fresh cheese every day, using milk he collects each morning from mainly Alpine goats he raises and cares for sustainably. (I had the pleasure of meeting the happy, healthy girls.) The cheese doesn’t contain antibiotics or growth hormones, preservatives, coloring, or other modifiers. Organically-grown herbs and vegetables are used to make several excellent herbed flavors; be sure to taste all of them! My favorite is the plain goat cheese, which I like to eat the way people do in Provence: spread the cheese on a piece of baguette (authentic baguette can be found at Whole Foods or Central Market) or on an unflavored cracker, salt very lightly, pour a drop or two of extra virgin olive oil (once again, choose a good quality oil), and put a fresh basil leaf on top.<br /> The cheeses are available at several Farmers Markets in the area—Austin, Seguin, and San Marcos. Gene will also return to Grey Forest this year; look for him in June or July. Bon appétit!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1080303651230593921.post-6674146146511123532008-04-28T14:41:00.001-05:002009-09-26T17:29:28.924-05:00The San Antonio Foodshed<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC66gD_5-xQxXmqSqi8OjBPcyRUCdc__iP_Ro3HJ56pB9sBBOc7BohlFH6hLeuSH4SjQHUARobu0n2TNvnX1oWyzdIhOtYsgKFc2_Tz52y0OpiNrZvD83dTYbqfcMpz-cyZNTA6QwCSHXh/s1600-h/40-miles-SA.jpg"><img id="BLOGGER_PHOTO_ID_5197994382666968242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC66gD_5-xQxXmqSqi8OjBPcyRUCdc__iP_Ro3HJ56pB9sBBOc7BohlFH6hLeuSH4SjQHUARobu0n2TNvnX1oWyzdIhOtYsgKFc2_Tz52y0OpiNrZvD83dTYbqfcMpz-cyZNTA6QwCSHXh/s400/40-miles-SA.jpg" border="0" /></a>The picture on the left shows a 40 mile radius around San Antonio, which includes enough rural area to provide you with fresh local produce all year. Our goal is to keep the community informed about opportunities to eat locally-grown foods in the San Antonio area. On our main website, we are compiling a list of local growers who welcome people to their farms or to their market stalls. In this context, "local" means within 70 miles of San Antonio (I wanted Fredericksburg to be on the list), but we do include vendors who bring their produce to local Farmers Markets. Our list of growers, towns, and markets is by no means complete and may never be. In fact, we hope our list will never be complete but will instead continue to grow.<br /><br />Locally-grown foods taste better and are healtier because they don't have to be harvested before being ready in order to travel an average of over 1,000 miles to reach you. Even if you're at a farmers market there's no guarantee that the produce was grown locally, so we strongly recommend that you ask questions. Start the conversation with the grower and find out more about the food you're eating, where and how it was grown, and when. Freshness tends to go hand in hand with other qualities.<br /><br />Don't hesitate to send in your comments or recommendations of local growers.Unknownnoreply@blogger.com0