Texas Farmers’ Market, the company that runs popular farmers markets at Lakeline Mall and Mueller, is adding a third year-round market.
Starting on May 10, vendors will set up at near iPic Theatre at the Domain, 3225 Amy Donovan Plaza, for a Sunday afternoon market from 3 to 6 p.m.
Over the weekend, founder Carla Jenkins celebrated the fifth birthday of her first market at Lakeline Mall near Cedar Park, whose success on Saturdays led to a Sunday morning market at the Browning Hangar in the Mueller development.
The afternoon slot will allow vendors to participate in all three markets if they’d like, but it also provides shoppers another opportunity to buy local produce, meats, flowers, baked goods and ready-to-eat foods. You can find out more about the markets at texasfarmersmarket.org.
What started as a feed and seed company in Melvin has now grown to include a restaurant in East Austin that specializes in serving beef raised at the family ranch.
The eatery recently added Sunday brunch service, where new pastry chef Mindy Cohrs can show off some of her pastries, including sticky buns and kolaches, but there are a few Jacoby family recipes that she makes, too. One of them is this blueberry cream cheese bread that comes from owner Adam Jacoby’s mom, Kelli. (The bread also makes its way into Cohrs’ blueberry French toast.)
It’s not quite blueberry season just yet, but this bread would make a lovely addition to your Easter brunch next weekend, or enough muffins to feed the family all week.
Blueberry Cream Cheese Bread
1 cup sugar
1 (8 oz.) package cream cheese
1/2 cup butter, softened
1 tsp. vanilla
1 3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/4 cup milk
3/4 cup quick-cooking oats
1 heaping cup blueberries, fresh or frozen
Preheat oven to 350 degrees. Mix together the sugar, cream cheese and butter. Add the eggs and vanilla. In a separate bowl, combine the flour, baking powder, salt and baking soda, and then add half of the dry mixture to the wet ingredients. Pour in milk and then mix. Add remaining flour mixture and mix well. Add oats and blueberries and stir to combine.
Place the batter in a loaf pan or muffin tins that have been sprayed with cooking spray or lined with parchment paper. Bake for 18-20 minutes for muffins or 40 50-60 minutes for a loaf.
— Kelli Jacoby
Editor’s note: The baking time for this bread is longer than the 40 minutes initially called for. Depending on the size of your loaf pan, you’ll need to bake it for at least 45 minutes or 10-20 minutes longer.
Peter Tsai, a photographer and frequent #Austin360Eats contributor who is @supertsai on Instagram, introduced me to a Friday night tradition at Full English Cafe. From 6 to 9 p.m. every Friday, the eatery at 2000 Southern Oaks Drive stops the full menu service so that they can serve what Tsai called the best fish and chips he’s had in Austin. (If you’re not in the mood for fish, they also serve house-made bangers and chips, or French fries, as we call them.)
If you’re in the mood for a louder, higher-end affair, Searsucker might be on your radar. The restaurant at 415 Colorado St. serves surf, turf and lots of things in between, and on a recent visit, @rinalina05 had the filet topped with lobster butter, mushroom, leeks and buttered potatoes.
Neither of these meals will win you any favors with your personal trainer on Saturday morning, but they will make the evening before a little more memorable.
Share what you’re enjoying at Central Texas restaurants, food trucks, cafes and markets by adding the #Austin360Eats hashtag to your photos on social media. Each week, we run our favorites in print and pull all of them into a Storify gallery.
A few upcoming events to consider putting on your calendar:
On Saturday, the Lago Vista and Jonestown Chamber of Commerce will host their fifth annual Jonestown Cajun Cook-Off from noon to 7 p.m. at Jones Brothers Park in Jonestown. Teams will be competing with their best gumbos and etoufees, and there will also be live music, kids’ activities and crawfish, boudin and other Cajun staples available for sale. You can find out more at lagovista.org.
Love gumbo? You’ve got to check out Rain Lily Farm’s annual Fais Do Do Gumbo Cook-Off, which is taking place from 1 to 5 p.m. on Saturday at the urban farm at 914 Shady Lane. The event allows teams to show off their best gumbo, while guests enjoy their hard work, live music from the Gulf Coast Playboys and a tour around the farm. Tickets ($35) are available online or at the door, and a portion of the proceeds to go the Austin nonprofit Creek People. Find out more on Farmhouse Delivery’s Facebook page.
The Sustainable Food Center is hosting a series of free classes in April and early May to showcase healthful, plant-based dishes that celebrate African cuisine. The Taste of African Heritage series, in conjunction with the health nonprofit Oldways, will take place from 6:30 to 8:30 p.m. on Thursdays from April 2 to May 7 at the SFC teaching kitchen at 2921 E. 17th St. For more information, go to sustainablefoodcenter.org.
Johnson’s Backyard Garden will revive its popular Spring Hoedown from 9 a.m. to 4 p.m. on April 4, but instead of hosting it at the farm near the airport, JBG will invite the public to its newer parcel of land at 4008 River Road, located about 10 miles past the airport in Garfield. The event will feature a catered buffet from Ironwood Icehouse, live music and a 5K and 1K run. Part of the proceeds will benefit Farmshare Austin. Tickets start at $15 and are available at jbgorganic.com/hoedown.
A plethora of mediocre gluten-free products line grocery store shelves, so I get excited when I find a really good gluten-free product that even gluten eaters like me would love.
The first is Must B Nutty (mustbnutty.com), an almond flour tortilla made by Austinites Aida, Veronica and Miguel Garza that was a hit for all of the South by Southwest guests who passed through my house earlier this month.
At first, I wasn’t a fan of the slightly crunchy texture — flour tortillas are prized, after all, for their softness — but the more of them I ate, the more I loved the crispy edges that held together even when I folded the taco. (Taking a cue from my friend and former Statesman photographer Alberto Martínez, I heat tortillas directly over a gas flame on my stove, flipping them quickly with my fingers and making sure each side gets a little kiss from the flame.)
Even at more than $10 for a 10 pack, the tortillas are a bestseller at Wheatsville Co-op, and you can also buy them at Whole Foods, People’s Pharmacy, Farmhouse Delivery, Better Bites Bakery and Picnik Austin.
One of my other new favorites lately is a muesli from a Minnesota-based company called Seven Sundays, whose owners I got to meet while I was in California for that trade show a few weeks ago. Inspired by a honeymoon to New Zealand, Hannah and Brady Barnstable were re-introduced to this breakfast food that usually plays second fiddle to granola in the U.S.
The first question I had for them was what is the difference between muesli and granola? The latter is cooked, crunchier and has those clusters that are usually held together with additional sugars and oils. Muesli is mostly raw and softer, more like oatmeal, and you can eat it hot or cold or even soaked in milk overnight.
The first Seven Sundays mueslis weren’t gluten-free, but this year, they’ve introduced Blueberry Chia Buckwheat made with gluten-free oats, honey, coconut, chia seeds, pepitas, buckwheat and apple juice-infused blueberries.
You can buy their mueslis at Target and Central Market in Austin, but Target is the only place to buy the gluten-free variety until May, when it will become available in more stores. You can find out more at sevensundays.com.
One of Austin’s youngest food entrepreneurs just inked a deal with FUBU CEO Daymond John.
BeeSweet Lemonade founder Mikaila Ulmer appeared on last week’s episode of “Shark Tank” — one of my favorite shows, by the way, but I’m always a few weeks behind watching it so I just now found out about Ulmer’s deal — and pitched a partnership to the panel of judges.
John, who founded the clothing brand FUBU and specializes in licensing deals on the series, offered Ulmer $60,000 for a 25 percent stake in her company with the goal of taking the lemonade to more retailers nationwide. Customers can already buy the lemonade, which is made at a co-packing facility in Round Rock, at Whole Foods in Texas, Oklahoma and Louisiana, as well as Austin stores such as People’s Pharmacy and Wheatsville Co-op.
Ulmer and her family started the business after the then 4-year-old participated in the citywide Austin Lemonade Day, which returns on May 2. The lemonade, which is made without high-fructose corn syrup, also has a touch of flaxseed, an idea Ulmer got from a 1940s cookbook her grandmother sent her the same year she first participated in Austin Lemonade Day. She donates 10 percent of proceeds to organizations that support bees around the world.
This spring, Ulmer will launch two new flavors: lemonade with prickly pear and another mixed with iced tea.
2 – 12 oz. bottles of BeeSweet Lemonade – Mint
2 teaspoons of yummy honey
1/2 cup of fresh spearmint
Zest of half of lemon
Add lemon zest, BeeSweet Lemonade, honey and mint to a small saucepan. Warm up on a low heat for approx 305 minutes to allow the lemon, honey and mint to mix. Allow liquid to cool slightly and pour into 6 oz. pop molds. No Molds? No problem. Use ice trays or Dixie cups. Add a sprig of fresh mint to each pop. Depending on your pop molds, either put the lid on or add pop sticks to the center and pop in freezer at least 4 hours.
Kevin Dundon isn’t just known for his corned beef and soda bread.
Around St. Patrick’s Day, this Irish chef stays busy talking about traditional cuisine, but now that the holiday is behind us, it’s still worth checking out his new book, “Kevin Dundon’s Back to Basics” (Mitchell Beazley, $24.99).
With warmer weather comes picnic weather, and that means it’s time to find a new spin on chicken salad.
At Walton’s Fancy & Staple, 609 W. Sixth St., you’ll find pistachios, parsley, apples, grapes, red onions and even a little bacon in one of their most popular salads. Some people can’t stand grapes or apples in their version; for me, it’s the celery I try to avoid at all costs. (Hasn’t someone discovered a genetic fluke, as with cilantro, to justify why I just can’t like those green stalks?)
Many of us are still missing the chicken salad from the Kitchen Door on Lake Austin Boulevard, which closed several years ago and whose recipe I still haven’t been able to track down, but we’d love to hear who makes your favorite chicken salad and what ingredients makes yours stand out. Let us know by emailing email@example.com, calling 512-912-2504 or making a batch and adding #Austin360Cooks to the photo on social media.
Bacon and Pistachio Chicken Salad
1 whole free-range chicken
2 tsp. salt, divided
2 tsp. pepper, divided
1/2 cup pistachios
1 stalk celery, diced small
1/2 red onion, diced small
1 green apple, diced small
1/2 cup bacon, diced small
1/2 bunch minced parsley
1/2 cup halved grapes
1 cup mayonnaise
Place the chicken on a roasting pan, sprinkle with a teaspoon each of salt and pepper and cook for 1 hour at 350 degrees or until the juices run clear. Once finished cooking, place into the refrigerator to cool.
While the chicken is cooling,place the pistachios into a food processor and give it a few pulses until the nuts are broken down into a small size. Or you may also chop them with a sharp chefs knife.
Once the pistachios are blended, pour into a large mixing bowl, add all the other ingredients into the mixing bowl and mix until fully combined.
Begin to pick the chicken (removing the skin first and discarding) and pull the meat away from the bone. (You can either pull it off in small chunks or chop it with a knife.)
Once finished picking, place the chicken into the mayonnaise mixture and mix until fully incorporated. Refrigerate for about an hour before serving. Serves 8.
Genetically modified or engineered ingredients are in more than 80 percent of products in grocery stores, and more than 90 percent of Americans say they have a right to know if GMOs, as they are called, are in their foods.
The government requires all kinds of other information on labeling, so why not GMOs?
In my column in today’s food section, I try to sort the (non-GMO) wheat from the (pro-GMO) chaff, including the legitimate benefits that GMOs can provide to the food system as well as the legitimate criticisms about the marketing that comes out of a (carefully curated and promoted) panel like this.
The TL;DR version: GMOs are worthy of scrutiny, but we shouldn’t automatically assume that they don’t belong in the food system. Transparency matters more than ever, but if the pro-GMO companies say they agree, they should work harder (and not simply by organizing panels stacked in their favor) to create an effective labeling system and an educated consumer base that knows how to use it.