Hello, I am Michelle. I love to garden and take care of my animals on the farm. When I have down time, I love to craft and brew up a pot of good tea. I'm always looking for frugal ideas and love being self-sufficient.
We are in the process of setting up curbside for our Wednesday Roadside stand! Please bare with us as we get this up and going. If you would like to order some vegetables or any of our canned goods for pickup, email email@example.com!
Fill out the boxes below to be put on our list for boxes. We will contact you back as soon as possible.
Deadlines for current customers ordering for the week are:
Bandera Drop – Wednesday morning
Bandera Delivery – Wednesday morning
Hondo Drop – Wednesday morning
Castroville Drop – Wednesday morning
Boerne Drop – Friday morning
Buy a box when you want. Each box is Farmer’s pick on what is in season. Weekly, bi-weekly, monthly, on a schedule, or randomly! No extra costs or fees. Try one out today – we guarantee you will love it.
$20 – 6 items
Will feed an individual for 1 week
1 Head romaine
1 Head Butter lettuce
3-4 small squash
1 bunch beets
1 bunch carrots
Half Box pictured below:
Full Box $30 – 8-10 items
Will feed 3-4 people or a couple every other week
1 Lettuce head – Romaine
1 lettuce head – Bibb
1 lettuce head – Red Butter
1/2 lb. Catskill Brussels sprouts
1 bundle Red Russian kale
1 bundle Dinosaur kale
1/2 lb. Bloomsdale spinach
1/2 lb. Beefsteak tomatoes
1 small head of Red Express cabbage
1 large head of Round Dutch cabbage
1 dozen eggs* – add-on item for $4
This is a crockpot meal – excellent for those cold wintery days. In Texas, our coldest down here is maybe in the 20s. Last night it got down to 50 – and has been in the 70s during the day – in November! Overall, the Fall has been wet/warm. Predicting a wet Winter.
Anyways – my biological clock must have pre-prepped for this cold snap because I was in a mood for some good hearty mock “baked beans” and pulled pork sandwiches. I always just “wing” meals – so there isn’t a vey specific recipe – but it came out excellent!
1.5 lbs Pork meat (boneless)
1 – 18oz Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce
1.5 cups beef broth
2 cups water
Red beans (uncooked)
Green onion (we used 4 immature red onions from the garden- greens and all)
In a crockpot, put a pork piece in the bottom. Add 3/4 to the whole container of sauce on top of the meat (depending on taste).
Slice onions and add in (use as many as you want for taste). Add beef broth and water. Add as many red beans as you like – but make sure to leave enough liquid space for their expansion once cooked.
Set to high and cook until beans are tender and pork comes apart easily. Check on water levels and add water if necessary; 6-8 hours cook time. Once to the tenderness of your liking, take out pork and pull apart. Make into sandwiches with mayo and pour sauce from the pot onto the sandwich. Eat beans as the side dish. OR – eat together for a mock “baked beans and pork”!
Made this homemade adapted recipe from mostly Farmer’s Market ingredients (and some of our garden ingredients) served over a bed of white rice! Very adaptable to whatever veggie/meat/broth combo that is in season at your local farmer’s market. Recipe:
Slices of pork
1 cup kale, chopped
1 cup zucchini, chopped
1 cup bell pepper, sliced
3/4 cup carrot, chopped
1/4 cup onion, chopped
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp red wine vinegar
1 tbsp brown sugar
2/3 cup beef broth
1 1/2 tbsp cornstarch
1. Heat wok on medium high with a little bit of oil and sauté pork until browned (doesn’t have to be fully cooked). Take out and set aside.
2. Heat wok again on medium high heat with oil and sauté veggies 10 minutes. Meanwhile, mix together sauce in a different bowl.
3. Add back pork and mix. Make a well in the middle of the pork/veg mixture and pour in the sauce. Do not mix.
4. Cook untouched until sauce starts to thicken, then mix all together. Cook till veggies are tender. Serve over bed of white rice.
This bread is so moist and is a favorite at the farmer’s market. We always sell out of this bread. All of the flavors make you want to have more than one slice!
It is super easy to make and fast – that’s why they call them “quick breads”.
2 eggs (farm fresh eggs make the bread yellower than store bought eggs)
1 cup sugar
1.5 tsp vanilla
3 tbsp lemon juice
1 tbsp grated lemon zest
5 tbsp melted butter
1.5 cups flour (plus extra to coat berries)
1.5 tsp baking powder
1 tsp salt
1/2 cup milk
2 tbsp vinegar
1/2 cup blueberries*
1/2 cup raspberries*
* you can add a little more to make it moist, but not too much to where the loaf won’t form.
How to make:
Preheat oven to 350 degrees. Combine eggs, sugar, vanilla, lemon juice, lemon zest, and melted butter in a mixer with a paddle attachment until combined. (You can also make it without one) Turn off mixer.
In another bowl, sift together flour, baking powder, and salt. Set aside.
In a liquid measuring cup, measure out milk and then put in the vinegar – let sit until it has a lumpy consistency.
Turn back on mixer and alternate pouring in flour mixture and milk mixture until combined. Turn off mixer.
In the old flour bowl, put berries together and add flour to coat. Take bowl off mixer and mix in berries by hand.
Pour into a greased loaf pan. Bake 45-50 minutes or until it doesn’t jiggle when moved and toothpick comes out clean. The top will also become a light brown color.
Let cool on baking rack for 15 minutes in the pan and then take out of pan and cool for another 15 minutes or until it is cool enough to cut without it falling apart. Makes one yummy loaf.
Lemon French toast is a breakfast favorite around here – it is light and fluffy and so flavorful that your mouth just can’t get enough! Here is my recipe from our table to yours!
Any slices of bread: use any bread you please! Try out new things – pictured is our homemade buckwheat wheat white bread that didn’t rise – we usually use a cinnamon raisin for this that we buy from Beyond Bread Bakery from the local farmer’s market in Bandera, TX.
2 eggs – fresh are best!
1/4 cup milk – fresh raw organic is best!
1 lemon – zested and juiced
1 tbsp butter
Powdered sugar (can exclude)
Heat a skillet on medium heat and add 1 tbsp butter to the pan. Heat until butter is melted. While melting, mix eggs, milk, lemon zest, and lemon juice into a bowl.
Once butter is melted and starting to turn brown, dip a slice of bread into bowl mixture on both sides and place into pan. Cook to desired doneness. Flip to other side and top with cinnamon sugar.
Flip onto opposite side onto a plate and sprinkle with cinnamon sugar. Top with desired amount of butter. Continue to repeat process until done with the amount of pieces of bread of your choosing. If running out of egg mixture, make more. If having leftover egg mixture, add salt and pepper and make scrambled eggs!
Once all finished, plate and sprinkle powdered sugar through a sieve onto your French toast. dd on toppings of choice including berries or syrup. Best served with bacon or sausage and a cold glass of milk! Yum!
Whenever we take the plants or the foreign objects to the market, people always ask “What is it???”
Well it is a loofah plant that produces loofahs. “What is a loofah” you ask? Well you know those sponge looking things you use in the shower to scrub off dead skin? That’s a loofah! AND they grow on a plant!
The plant is a vining plant – loves the heat – and has properties like a gourd. There are beautiful yellow flowers and long gourd type things that come down that look like cucumbers.
They water like squash, but are pretty hardy to hot weather. They don’t require too much water.
Once they dry on the vine, they turn out to be a shell.
Then you peel off the shell through the membranes and underneith is the loofah.
Shake it to one end and the seeds are in the inside!
You then have seeds for next year and a scrubby loofah for the shower! You can do all sorts of arts/crafts with it including putting soap in the middle.
And that ladies and gentlemen is what a loofah is!