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A Taste of Something Different: Owner’s Dinner at Sandy Oaks

A Taste of Something Different: Owner’s Dinner at Sandy Oaks

Sandy Oaks 3Saundra Winokur, owner of Sandy Oaks Olive Orchard and Ed and Susan Auler, owners of Texas renowned Fall Creek Vineyards, offer you a unique farm-to-table experience on Friday, Sept.19, at 7 p.m.

Join Winokur and the Aulers as they present a unique dining event featuring local and seasonal bounty prepared by Sandy Oaks Executive Chef Chris Cook, paired with Fall Creek wines — and all showcased in Winokur’s home that overlooks the fields and sprawling live oaks dotting this working ranch.

The cost is $90 per person plus tax and gratuity. Reservations are strongly suggested, as this is a limited-seating event. To reserve your place, call 210-621-0044. Read more about Sandy Oaks Olive Orchard here.


Gulf Snapper and Blue Crab Bouillabaisse
Fall Creek Vineyards Sauvignon Blanc, 2013
South Texas Black Heritage Pork – Floresville, TX
Apples and Mustard
Fall Creek Vineyards Chenin Blanc, 2013
Home Sweet Farm Lamb – Brenham, TX
Tapenade and Tomato
Fall Creek Vineyards GSM, 2012
Broken Arrow Ranch Antelope – Ingram, TX
Quail Egg and Foie Gras
Fall Creek Vineyard Meritus, 2010
Sandy Oaks Olive Orchard Honey – Elmendorf, TX
Panna Cotta and Pecans
Twin Springs Moscato

Posted in Daily Dish, Events, In Season0 Comments

Vines, Grapes, Harvest and Press: It’s Time at Becker Vineyards

Vines, Grapes, Harvest and Press: It’s Time at Becker Vineyards

Becker vineyards harvester cropped 2014

STONEWALL:  The rumbling of diesel engines is heard in an otherwise quiet, pastoral setting of vines and ripe bunches of grapes.  A blue Braud harvester rolls down a row of grapevines, shaking green grapes off as it goes along.  Yellow picking bins on a flatbed trailer pulled by a John Deere tractor are being filled with the ripe fruit and brought to the winery for processing.

Becker grape harvester 2014 croppedThe 2014 harvest has begun for Becker Vineyards.

This week, Sauvignon Blanc grapes were being harvested in the vineyard in front of the winery.

This past Saturday, grape growers Cap and Diane Holland harvested their Chardonnay grapes from their vineyard located between Bronte and Miles, outside of San Angelo, making them the first of Becker Vineyards contract growers to harvest grapes.

“This will be our 18th grape harvest, “ said Bunny Becker, co-proprietor with her husband Dr. Richard Becker. “Harvest is an exciting time of the year for us.”

The Beckers planted their vineyard in 1992 with the first harvest taking place in 1995.  They began selling wine to the public when they opened their winery tasting room in May of 1996.  Along with the vineyard at Stonewall, they own another vineyard at Ballinger and a third one in Mason. Becker Vineyards also purchases fruit from grape growers.

“We have the largest amount of contracts on Texas-grown grapes in the state,” said Bret Perrenoud, general manager, dumping a bin of grapes into the destemmer-crusher with a forklift.

The winery crush pad is a bee hive of activity. The destemmer-crusher is… destemming and crushing. The white grape varietals are then going – via hoses and pumps – to the press to separate the juice from the skins. The air is aromatic with the scent of fresh, ripe fruit. The juice will then head for a stainless steel tank to be inoculated with yeast.  If it is to be a dry white, the fermenting juice will then go to White Oak barrels and finish fermentation there.  If it is to be off-dry (sweeter-style wines), it will stay in stainless steel.

Winemaker Jonathan Leahy is looking forward to the harvest and said, “It’s been a cooler than normal summer. We have phenolic ripeness without the spiking of sugars. This will make full bodied, well developed and more complex wines.”

“We are all looking forward to the end results,” said Richard Becker, with a smile.

Becker Vineyards is located 11 miles east of Fredericksburg, 3 miles west of Stonewall, off U.S. Hwy 290 at Jenschke Lane.

Photographs, article courtesy Nichole Bendele, Becker Vineyards


And, let the grape stomps begin!

Grape Stomp t-shirtAugust is the month for stomping grapes, one of the Texas Hill Country’s favorite, crowd-pleasing times.  Becker Vineyards’ Grape Stomp is Aug. 23-24 and Aug. 30-31.

Here are more fun places to get your feet into some ripe, fresh fruit. Check out the wineries’ websites for hours and directions.

  • August 2-3 & 9-10 at Dry Comal Creek Vineyards
  • August 8-10, 15-17 & 22-24 at Pedernales Cellars
  • August 9 at Texas Legato
  • August 9-10 & 16-17 at William Chris Vineyards
  • August 16 at Westcave Cellars Winery
  • August 16-17 & 23-24 at Texas Hills Vineyard
  • August 16 & 23 at Fall Creek Vineyards
  • August 30 at Messina Hof Hill Country
  • August 30 & September 6 at Chisholm Trail Winery


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Zucchini and Apple Olive Oil Cake

Zucchini and Apple Olive Oil Cake

This is a spicy, flavorful cake that originated as Mario Batali’s Zucchini Olive Oil Cake. We adapted it slightly by substituting half of the zucchini called for in the recipe with grated apples. So, if you like, you could use 2 cups of shredded zucchini. Walnuts will taste great, but if you have pecans you could use those, too.

Zucchini and Apple Olive Oil Cake

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups granulated sugar
1 cup extra-virgin olive oil
3 large eggs
2 teaspoons pure vanilla extract
zest of 1 lemon, finely grated
1 cup of shredded zucchini
1 cup shredded apples
1 cup walnuts or pecans, chopped (optional)
Powdered sugar for dusting

Preheat the oven to 325 degrees.

In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.

In the bowl of an electric mixer, beat the sugar, eggs and oil until light. Add the vanilla and lemon zest, followed by the dry ingredients, beating thoroughly to combine. Add the zucchini and walnuts.

Pour into a greased 13-inch by 9-inch cake pan.

Bake the cake 35-40 minutes, or until it is golden brown on top and springy to the touch in the center. Dust the top of the cake with powdered sugar and serve.

Adapted from Mario Batali’s recipe, with thanks to

Posted in Cooking, Featured, In Season, Recipes0 Comments

Thrill of the Grill: Plus 5 Steps to a Really Good Burger!

Thrill of the Grill: Plus 5 Steps to a Really Good Burger!

Fourth of July means grills will be fired up all over the state. Pits will be smoking, too, but we’ll offer some tips here on keeping things safe on and around the grill, plus some cooking and planning tips for your cookout from caterer Don Strange of Texas.

Also, below are some simple tips from a chef to cooking great burgers.

Grill Safety

  • Keep your setting in mind. It’s dry, which means that a fire could start easily from an ember or spark. So, have your garden hose, a fire extinguisher or a bucket of sand handy in case a fire does start.
  • Build your fire under only one side of the grill.

    Build your fire under only one side of the grill. You can move steaks to the warm (but not sizzling hot) side of the grill to hold.

    Watch out for children playing in the area.

  • Don’t wear loose clothing around a lit grill.
  • Don’t leave a grill unattended.
  • Don’t have your grill too close to your house or another building. Don’t place it under tree branches or wooden trellises that could easily go up in smoke.
  • Don’t light your fire with gasoline. Don’t spray lighter fluid on already-lit coals.
  • When you’re finished, make sure the fire will go out. If you’re using coals, close all of the vents on the grill.


Article from Edible Austin on Grilling Veggies click here.
Recipe: Mr. Strange’s Barbecue Sauce


Burger on grillOne Chef’s Five Steps to a Really Great Burger

1. Bun should be smaller than the burger so that the meat drapes over the sides. Pretzel buns best, they soak up juice of the burger without falling apart. Brush with butter, grill and keep hot until ready to top with burger.

2. Grind bacon (partially cooked with caramelized onion and garlic), white, yellow cheddar or smoked gouda, cheese and roasted garlic mixed into the ground meat. Favorite meat grind: Strip loin and tri-tip, using the bacon for the fat and keeping the lean-to-fat ratio at 80-20.

3. Shape the burger: Put a little water on the burger before you shape, helps with the handling. Don’t overhandle the beef as you form into patty.

4.  You might be making your burgers on the grill on July Fourth. That’s great. But, burgers also are very good either griddled or cooked in a cast-iron skillet.  Look for an internal temperature of 120 degrees in the center — this seems to be optimal for flavor profile. Also, do not press down on the burger with spatula as it will press out moisture — and you want a moist burger. If you want cheese, put it on top of the burger as soon as you flip — and only flip once!

5. Take off grill and put in bun that you have already grilled and have your toppings close by. You want to assemble as quickly as possible. Also, keep condiments at room temperature, so they don’t chill down the burger. Other toppings such as grilled poblano peppers, etc., should also be at least room temp or warm.


Tips from Don Strange of Texas on general grilling.

• Know your grill — all grills are not alike.  “No matter where or what we’re grilling, on the spot timing is the key. For things to be served at precisely the right time, the fire must be started on time and allowed to reach the right temperature before we start to grill,” says Vice President of Sales and Culinary Vision for Don Strange of Texas Catering Di-Anna Arias.

“Timing and temperature vary depending on your tools: charcoal, smoker, wood, gas grill—you can’t treat them all the same. Just because they each produce a flame, don’t expect them all to cook the same way or require the same amount of time.”

Grill Strip Steak• Not only does the type of grill have to be considered, but the type of meat as well.  Don Strange cooks grill tenderloins to medium rare and hold them in a warming area where they continue to cook. They have to be constantly monitored to be sure they’re not overcooked, then allowed to rest so they can be carved perfectly and served for dinner.

• Fish is another great option for grilling, and hint from the seasoned team at Don Strange of Texas: keeping the skin on the fish for grilling is the best option unless you have a fish basket. Spray the fish with cooking spray or vegetable oil and voila, unless you’re serving salmon. Try grilling the fish in foil with fresh herbs, citrus, whole peppers or chile flake sea salt for a savory taste that isn’t overwhelming.

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Cool Off with Some Spiky Strawberry Gazpacho

Cool Off with Some Spiky Strawberry Gazpacho

Gazpacho is a great way to use what’s fresh in the market. But no two recipes are alike. The original Spanish version is said to have used stale bread and almonds. This version calls for strawberries mixed with tomatoes, cucumber, onion and garlic.

Strawberry Gazpacho

Strawberry Gazpacho

This recipe, which appears in Maggie Stucky’s “Soup Night: Recipes for Creating Community Around a Pot of Soup” (Storey Publishing, $19.95), comes from someone who has a Spanish background. It was created by Anna Bueno of Bedford, Mass, who offers the following story: “I learned to cook from my mother. When I was growing up in Barcelona, we all went home for lunch from school, and I would watch her cook  and she would teach me things. Just little things about whatever she was making at the time. No recipe, just talking.

“One of the things we often had on hot summer days was a bowl of cold gazpacho. But sometimes, the strong aroma of the garlic and the onion was too much. A couple of years ago, while having a lovely dinner at home with some friends, one of the guests suggested adding some strawberries to the traditional gazpacho and using less garlic. I decided to try it, and I also reduced the usual amount of sweet red pepper and cucumber. The result was an incredibly refreshing, fruity gazpacho. Make sure you only use the freshest, highest quality ingredients for this soup.”

Why, you ask? Because you can taste the difference.

So, now it’s your turn to play with the recipe. What would you change? You could use tequila instead of the sherry vinegar. Or maybe use minced celery instead of the cucumber. The choices are yours.

If you have an industrial blender, such as a Vitamix, you don’t have to chop a great deal beforehand, meaning this gazpacho can go together in minutes.

Strawberry Gazpacho

6 ripe tomatoes, seeded and chopped (about 4 cups)
4 cups hulled and sliced fresh strawberries
1/4 onion, finely chopped
1/4 English cucumber, peeled, seeded and chopped
1/4 bell pepper, red or green, seeded and chopped
1/4 garlic clove, minced
1/2 cup olive oil
1/4 cup sherry vinegar
Salt, to taste
Freshly ground pepper, to taste

Toss everything in a blender and let it liquify.

Toss everything in a blender and let it liquify.

Measure the chopped tomatoes. If you have more than 4 cups, slice additional strawberries to equal the volume of the tomatoes.

Combine the tomatoes and strawberries in a blender, and add the onion, cucumber, bell pepper, garlic, vinegar, salt and pepper. Blend to a smooth consistency.

Place the soup in a container, cover tightly and refrigerate overnight, allowing the flavors to blend. Serve very cold.

Garnish with strawberry slices, if desired.

For large crowds: This is a fine choice for large groups when gardens are overflowing with tomatoes.

Makes 6 servings.

From Anna Bueno, Bedford, Mass./”Soup Night: Recipes for Creating Community Around a Pot of Soup” by Maggie Stuckey


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8 Great Ways to Use Summer-Ripened Tomatoes

8 Great Ways to Use Summer-Ripened Tomatoes

Caprese Grilled Cheese

Caprese Grilled Cheese

The taste of tomatoes plucked freshly off their stems, juicy and fragrant, is one of the glories of summer. Bring home a box or a bag of them from the farmers markets, or better still, grow them in your backyard. The taste is excellent and always makes us look for new, different recipes.

First, we think of the things we’ve loved year after year. At SavorSA, we share a love of tomato sandwiches that really does top the list. If you have some favorite uses for fresh tomatoes, we’d love to hear about them.

Here are ours:

1. Tomato Sandwich: Take our word for it: a fresh loaf of sourdough bread with a good, chewy crust is the way to go here. Toast a couple of thickish slices lightly, smear it with your favorite dressing (ours is homemade mayonnaise) then slice on the fresh tomatoes, letting the juice soak right into the bread. Some like to add hard-boiled egg, avocado or anchovies. Or all of these. But, that first sandwich of the summer is best unadorned.

Tomatoe and blue cheese cropped2. Tomato Salad with Red Onion and Bleu Cheese: This is a classic recipe, often found in steak houses, but one that is always in style. We didn’t splurge on any part of this salad — the onions and tomatoes were grown locally, and we bought a modestly priced Amish blue cheese.

The other two parts here are drizzled olive oil and cracked black pepper. Put a luxurious amount of sliced tomatoes on a plate, scatter over some onion rings, the cheese, the pepper and sometimes snipped onion chives. For lunch — it’s all you need.

3.  Gazpacho: Like potato salad, everyone has his or her own favorite way of making this summer dish. Make gazpacho with all fresh vegetables (or roast a red pepper enough to take off the skin) and use a careful hand with the “dressing.” This is the olive oil and vinegar that you can use to finish off the dish, putting in just enough vinegar to highlight the tomatoes’ acidity. If you have very acid tomatoes, you might not need any vinegar (or other acidic fruit juice, if you prefer) at all, or you might use a lower acid vinegar. Sherry vinegar is the classic, and taste as you add so it doesn’t overwhelm the sweet tomato and cool cucumber. Gazpacho tips here.

Fresh tomato omelet crop4.  Tomato and Shallot Omelet:  We rarely see a fresh tomato omelet on menus in San Antonio. But, thickly sliced tomatoes heated with a little olive oil in a saute pan with a few slices of shallot, then folded into an omelet, makes a brunch dish that is pure summer. Don’t let all the juice sizzle out of the pan — leave a little to drip out of the omelet. It’s great for soaking up with toast. Add a little cheese if you like, but the omelet is fine without it.

5. Pasta with Fresh Tomato Sauce: We recently saw a recipe where lengths of julienne zucchini were used as the “pasta.” Use a mandolin to do this. Also, when it’s in season, spaghetti squash is good, too. As far as “real” pasta, we like to use imported Italian pasta, as it is all non-GMO, as far as we know. If the sauce is tossed into the hot noodles, it will warm up slightly. Use chopped fresh tomatoes, a mashed garlic clove or two to taste; chopped parsley, basil, thyme; good-quality olive oil; salt and pepper. Add-ins can include chopped olives, anchovies, tuna, cooked chicken or whatever appeals to you at the moment.

Basil and tomato skewers

Basil and tomato skewers

6. Grilled Cheese and Tomato Sandwich: Grilled Cheese and Tomato is another classic, but you can bump up this childhood favorite with a lesser-known, imported or domestic cheese, add vine-ripened tomato and grill in a panini pan — or just use your standard method. It all works.

7. Appetizers: Don’t overlook the little guys — pear-shaped, red or gold or whatever you can find in the way of cherry tomatoes. These also have an especially good flavor when picked right off the vine. Serve them alternated with squares of fresh mozzarella or basil on toothpicks or skewers, wrap them in fresh basil leaves or, if they’re really tiny, use them as a garnish on another tomato-based dish.

8. Tomato Sorbets, Sweet or Savory:  Tomatoes cooked and savory, tomatoes at room temperature — why not try something different with a Tomato Sorbet. Just to get you started we borrow a recipe from Epicurious for Tomato Sorbet with Avocado. Enjoy!


Tomato sorbet

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Basil Fest Is Saturday at the Pearl

Basil Fest Is Saturday at the Pearl

Basil Fest 2014 will take place this Saturday from 9 a.m. to 1 p.m. at the Pearl Brewery.

Basil and tomato skewers

Basil and tomato skewers

Sponsored by the San Antonio Herb Society, the event features different varieties of basil for sale as well as a free seminar on the growing and care of the herb.

Children will be encouraged to begin their gardening habit by potting their own basil plant to take home and nurture – for free!

Recipes and books on the growing and uses of basil and other herbs will be available.

If you take care of your plants properly, a couple should be able to keep your family in pesto and Caprese salads all summer.

There will also be a Chef’s Challenge with area chefs competing to see who prepares the best basil-based appetizer. Attendees get to vote for the winner.

Any money raised at this event will go to Meals On Wheels in San Antonio to benefit the home-bound seniors.

In the meantime, here are a few basil recipes to get you started:

Tomatoes Broiled with Feta and Basil

4 medium tomatoes
3 ounces soft feta or goat cheese
3 tablespoons chopped fresh basil
Fresh ground pepper, to taste

Slice each tomato into about 4 thick slices. Arrange in a single layer in a shallow baking dish. Thinly slice goat cheese. Arrange over tomatoes. Sprinkle with pepper to taste, then basil. Broil for 2 to 3 minutes or microwave on high for 2 minutes or until cheese melts.

Makes 6 servings.

From Jeanette Nichols/”The Busy Painter’s Quick and Easy Cookbook”

 Sliced Tomato Genovese

This recipe comes from the Jacaranda restaurant on Florida’s Sanibel Island by way of “Randy Wayne White’s Gulf Coast Cookbook” (Globe Pequot Press, $19.95).

1/4 cup balsamic vinegar
2/3 cup plus 1 tablespoon olive oil
3 tablespoons chopped fresh basil
1 large ripe tomato, cut into 4 slices
2 ounces grated Parmesan cheese
1/4 cup fresh bread crumbs
1 teaspoon chopped garlic
2 slices whole-milk mozzarella cheese
2 slices red onion
Salt and pepper, to taste

Place vinegar, 2/3 cup olive oil and chopped basil in a small bowl. Whisk to mix well. Set vinaigrette aside.

Place 2 tomato slices on each of 2 plates so that they overlap slightly. Place Parmesan cheese, bread crumbs, 1 tablespoon olive oil and garlic in a small bowl and stir to mix. Sprinkle the mixture evenly atop the tomato slices. Top tomatoes on each plate with 1 slice of mozzarella and 1 slice red onion. Drizzle salad with basil vinaigrette. Season with salt and pepper to taste.

Makes 2 servings.

From “Randy Wayne White’s Gulf Coast Cookbook”

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Farmers Markets Have Found Their Foothold in SA

Farmers Markets Have Found Their Foothold in SA

The array of foods at farmers markets has grown.

The array of foods at farmers markets has grown.

Ten years ago, San Antonio’s idea of a farmers market was little more than a roadside stand with some fruits and vegetables out of the back of a pickup truck. There were some exceptions, such as the Saturday get-together in the Olmos Basin, where you could get fresh eggs and even some exotic items mixed in with the usual array of zucchini, squash and beans as well as the ever-popular tomatoes and peaches.

Red and white onions at the Pearl Market.

But the audience was small. That would change within five years, when the Pearl Farmers Market opened. It wasn’t just the market and the initial wave of interest in the renovation project that had begun at the once-abandoned brewery. People’s eating habits had begun to change. They wanted something fresher, more organic and different from what they could get at most supermarkets.

Beets at the Quarry Market.

Beets at the Quarry Market.

But they got more than that. They found ranchers selling grass-fed beef as well as humanely raised pork and chicken. They found local bakers, a local chocolatier, winemakers, a bee keeper with raw local honey and Sandy Oaks with its locally produced olive oil. There were also food vendors, herb growers, musicians, cooking events and plenty of dogs, all of which made the Pearl a destination on Saturday mornings.

Suddenly, it was easy to see that the brightest and best flavors for you to put on your table could be bought year-round from your very own region. Within a short time, leeks, pattypan squash, fennel, daikon radish, kohlrabi, an assortment of mushrooms, purple carrots and okra, candy stripe beets and baby artichokes all came to be a part of what’s grown in the region and offered at the markets.

Dogs and farmers markets go together.

Dogs and farmers markets go together.

Other markets have joined the scene, but perhaps none has made as much an impact as the Quarry Farmers and Ranchers Market, which celebrated its third anniversary recently. This Sunday morning spot, in the parking lot of the Quarry shopping center at 255 E. Basse Road, has a decidedly different vibe and yet it offers many of the same items, from fresh produce and local baked goods to live music and food treats. With more than 30 booths, the array is rich, whether you’re looking for seasonal fruits, vegetables and herbs, locally raised meats or locally processed foods.

So, whether you shop on Saturday or Sunday, at the Pearl or the Quarry or any of the other markets in the region, you have greater choices for eating healthier than ever before, thanks to the growth of farmers markets in the area.

Bakers have become a market fixture.

Bakers have become a market fixture.

The Pearl Farmers Market

The Pearl Farmers Market

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Quarry Farmers Market Celebrates 3rd Birthday Sunday

Quarry Farmers Market Celebrates 3rd Birthday Sunday

Peaches making their ways to market.

Peaches making their way to market.

Happy third birthday to the Quarry Farmers and Ranchers Market.  That’s this coming Sunday (May 18), and you’re invited to stop by, do your shopping and enjoy some birthday specials.

Since debuting in May 2011, the market has grown from just 10 members to more than 30 farmers, ranchers and artisan food producers. Check out seasonal changes, says market president Heather Hunter.

“The bounty of summer is just really starting to kick in now. We’ll have blackberries, okra, 1015 onions, heirloom tomatoes and herbs, lots of herbs,” she said.

Also in early June get ready for a gelato maker, with three year’s of study in Italy honing his delectable craft, to join the vendor list.

Roast pig on the menu for Sunday, May 18 at Quarry Market.

Roast pig on the menu for Sunday, May 18 at Quarry Market.

On Sunday, for each year of the market’s history, one spectacular dish will be ready to taste or buy for takeaway, says Hunter.

• Get ready for a whole pig roast by the market’s newest addition,  SA Food Bites. Jaime Trevino will be roasting an 80-pound heritage pig from Peaceful Pork, and serving it with cilantro lime rice and Cuban black beans. (Shoppers can purchase pork by the pound or by the plate.)

• Nacho Gallego and Marisa Bushman, of La Mancha Specialties, will be making a classic Spanish paella with seafood as well as La Mancha chorizo.

• Ming Qian of Ming’s Thing will make a market favorite, Jian bing (Chinese crepe filled with your choice of sloppy wang, sausage or pork belly).

To end the celebration on a sweet note, Frio Farm will be making their famous bourbon pecan pies.

Quarry Market is in the parking lot of the Quarry, Basse Road and Highway 281, near Whole Foods. It is open from 9-1 every Sunday.


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Delicious New Additions to Quarry Farmers & Ranchers Mkt.

Delicious New Additions to Quarry Farmers & Ranchers Mkt.

The Quarry Farmers & Ranchers Market is growing again.

Quarry Market yellow cauliflower croppedIn addition to growing with four very special additions, the market has taken on an international theme and now has members and cuisine from Spain (La Mancha Specialties), China and Germany (Ming’s Thing), Chile (YAPA Artisan Empanadas), Venezuela (Dos Lunas Artisan Cheese), Mexico (La Panaderia and The Gardener’s Feast), Korea (Oh Kimchi Austin) and India (Nisha’s Quick-N-Ezee Indian Food).

These members, who now reside in San Antonio and the surrounding areas, hail directly from their native countries and offer authentic recipes from their homelands — many of these recipes have been passed down through the generations. This represents the cross-section of the Alamo City’s growing diverse populations and its expanding international food scene.

The four newest additions that are adding layers of flavor to the market include:

Marisa Bushman and her brother Ignacio sell Spanish chorizo.

Marisa Bushman and her husband, Ignacio Gallego,  sell Spanish chorizo.

La Mancha Specialties
A fifth generation butcher from Consuegra, Spain, Ignacio Gallego missed his family’s tradition of making chorizo. And, of course, eating it. As classically trained musicians playing with the San Antonio Symphony, Ignacio and his wife, Marisa Bushman, are as into food as they are music, and so they created La Mancha Specialties in order to share their love of food with others.

Together, Gallego and Bushman make three different kinds of authentic Spanish chorizo–both fresh and dried–for a total of six varieties. Using Gallego’s family’s recipes that have been passed through the generations, along with traditional Spanish spices, the two are delighted to share a piece of their family’s heritage with San Antonio.

Peaceful Pork
Considered the “lamb guru” among food connoisseurs and chefs, as well as the farming/ranching community across Central and South Texas, Loncito Cartwright has parlayed his expertise raising lamb into heritage pigs through his latest venture, Peaceful Pork.

He raises Red Wattled and Large Black breeds where they roam in the mesquite flats of the coastal bend. They are fed non-GMO, barley-based feed and are truly pastured pigs. Cuts from nose-to-tail are available, along with porchetta ranging from 5-9 pounds.

While no longer raising lamb to sell at the market, he has passed his knowledge on to his friends of Hudspeth River Ranch Lamb, who raise and sell native-fed lamb at the market.

Michelle Garrido's grass-fed dair

Michelle Garrido’s grass-fed dairy.

Mother Culture
Mother Culture is the brainchild of Michelle Garrido, mother of three, founder of a local food club and the Weston A. Price Foundation chapter leader. A lover of raw milk, her dream was to have a business where she was able to share her affinity for grass-fed dairy as well as its by-products and health benefits with others.

Using raw milk from Miller Dairy Farm, Garrido’s Greek yogurt — made with local honey — is a market favorite and her signature blend is plain yogurt. She also has a coconut yogurt with unsweetened, organic coconut. All varieties are available plain and with raw honey. Loaded with probiotics, you can also pick up a container of whey or kefir.

Quarry Market kimcheeOh Kimchi Austin
Our affection for fermentation and probiotics continues with a half dozen varieties of authentic Korean kimchi from Oh Kimchi Austin. In just a handful of months after starting their new venture, Duane and Abbi Lunde’s kimchi business has taken Austin and now San Antonio by storm. They sell-out each week and enjoy buying produce from fellow farmers at the market to make this spicy Korean delight.


From Heather Hunter, co-founder and director of The Quarry Market, in the parking lot near Whole Foods Market. It is open each Sunday from 9 am – 1 pm, year-round, rain or shine.

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