Please place your order by 5 pm Thursday, May 17th, for pickup at the
SFC Austin Farmers’ Market at Republic Square on Saturday, May 19th between 9am and 12 NOON.  The farmers’ market hours are from 9am to 1pm.

To place an order, please reply to this email with what you would like and we will send a confirmation on Thursday afternoon and hold the order for you at the Saturday market until 12 noon.  Orders that are not picked up by noon will be sold on a first come, first served basis.  If you place an order and are not able to pick it up, please let us know.  We accept cash and checks.

New Friday Pickup Hours! Extended ’til 6pm.  Pick up from our kitchen downtown, just west of Whole Foods.

If you would like to pick up your order from our kitchen (1208 west 4th street, 78703) on Friday between 1-6pm, just let us know and we will provide directions.

Please remember to bring an insulated bag or cooler to the market to keep your purchases cold.

Breakfast and Lunch at the Market

Crawfish and Shrimp Etoufee with rice, spring onions and hot sauce.

Chicken Tripe Taco with spring onion salsa and pickled onions.

Wild Boar Torta with refried beans, cortido and spring onion and tomatillo salsa.
Fried Egg Tostada with refried beans, tomatillo salsa, chorizo, onions and crema.

Porchetta Sandwich with tomatoes and mayonnaise on ciabatta.
Iced Cafe a la Olla.  Boiled Mexican coffee with sorghum syrup, brown sugar, anise seed and cinnamon, served over ice. 

Lemongrass and Peach Iced Tea. Organic peaches, organic lemongrass.

breakfast and lunch items are not available for preorder

Weekly Specials

Beef and Spring Onion Sausage. (links) Black Hill Ranch beef ground with Bar W spring onions that have been lightly charred, fresh garlic, fresh herbs (marjoram, rosemary and oregano), red wine and dried serrano pepper.  A great sausage for grilling or smoking, or browning in a pan.

$12/lb.

Wild Boar and Chasteberry Sausage. (links)  Feral hog, finely ground and seasoned with fresh chasteberries (the peppercorn-like seeds of the Vitex tree, with a juniper/coriander/Szechuan pepper flavor), onions, a pinch of brown sugar and salt.  Another good grilling sausage, or serve with potatoes and greens.

$12/lb.
Roasting Hens with Garlic Butter.  Little Dewberry Hills farm chickens (around 2 pounds each), brined with Kosher salt and organic citrus, then stuffed under the breast skin with organic butter, chopped Tecolote Farm garlic and orange zest.  Roast these tender little birds in a 400 degree oven for 55-60 minutes, directly on the oven rack with a tray of summer vegetables underneath (zucchini, tomatoes, whole garlic heads).
$8/lb. Chickens weigh around 2-2.25 pounds each.
Chicken Liver Mousse with Peach Jam.  Hausbar Farm chicken livers sauteed with Spring onions, then pureed with organic butter, homemade jujube brandy, thyme and spices.  This pate is then topped with a layer of peach jam made from fresh, organically grown peaches and organic sugar.  Serve with warm toasted baguette.

$6/4 oz. jar.

Wild Boar Trotter Terrine. Feral hog trotters and cheeks, gently poached until tender, then shredded, seasoned with spices, black pepper, fresh herbs and citrus zest and mixed with the rich poaching liquid and cooled until set.  Serve this terrine with mustard, pickles and good bread.

$9/8 oz. package.

Chicken Stock. Hausbar Farm stewing hens – tougher, older and therefore more flavorful birds – simmered with bay leaves, carrots and onions for hours, then strained.  This is a staple item with many uses: soups, stews, sauces, beans, rice and gravies.

$6/quart.

Summer Pickles

Dill Pickles (sliced). The overlap of dill and cucumbers is very brief, so before we start to commit to making our bread and butter pickles, all cucumbers are currently destined to become dills while the eponymous herb is still available.  Our dill pickles are made with incredible Hausbar farm cucumbers, fresh dill, vinegar, spices and wild grape leaves, which add crunch with their natural alum.  Serve dill pickles with hamburgers, charcuterie, barbecue, with fish (chopped for tartare sauce) and as a snack.

$8/pint jar.

Pickled Green Tomatoes. It’s time for tomatoes.  JBG green tomatoes, salted lightly overnight, then pickled in a sweet and sour brine of apple cider vinegar, clove, star anise, pink peppercorns and cinnamon.  PGT’s are great with grilled or fried chicken, on sandwiches, with grilled or smoked meats, in salads, with fish or as a snack.

$8/pint jar.

Pickled Green Beans.  Beautiful Tecolote Farm organic green beans, pickled with vinegar, garlic, dill, hot pepper and spices.  Great with grilled fish, added to a salad, with charcuterie or in a Bloody Mary.

$8/pint jar.
Pickled Carrots with Orange, Honey and Coriander. Brightly colored carrots from Hausbar Farm, right in the heart of the city, pickled in a mellow brine of organic apple cider vinegar, coriander seeds, local honey, bay leaves, organic South Texas oranges and pink peppercorns.  These carrots would work well with fish, added to a salad, with grilled meats or with charcuterie..

$8/pint jar.

Cortido. This Salvadoran-style pickle is made with finely shredded JBG cabbage and carrots, with fresh garlic and dried Mexican oregano.  We love cortido on grilled or baked fish, tacos, tamales, tostadas or with beef, pork or chicken.
$8/pint jar.

Pickled Golden Beets. JBG golden beets, hot-brined in a mix of organic apple cider vinegar, brown sugar, cloves and bay leaves.  Toss pickled beets into a salad, serve with grilled meats, or eat as a snack or antipasto.
$8/pint jar.

Sausages and Charcuterie

Botifarra Blanca. (links)  Finely ground Black Hill Ranch pork, fresh German Red garlic from Tecolote Farm, black pepper and a pinch each of cumin and cinnamon make for a beguiling, aromatic sausage that marries well with beans, greens or even eggs.

$12/lb.

Molasses Bacon. Richardson Farm pork bellies cured with salt, brown sugar, molasses and black peppercorns, then hot-smoked over pecan branches.  Cook this bacon slowly in a cast iron pan over low heat until crisp, and save that beautiful fat for cooking beans or making vinaigrettes.  Nitrate free.

$6/ half-pound slab.

$7/ half-pound package, pre-sliced.

Salt Pork. Black Hill Ranch pork bellies that have gone on a one week journey with some salt, pepper (black and pink) and dried herbs.  This is a great staple item, kept in the freezer and utilized when one needs a savory, porky undertone for a pot of beans, lentils, stews or soups.  Think “unsmoked bacon”, or redneck pancetta.

$16/lb., comes in 6-8 oz. packages.

Venison Breakfast Sausage. (bulk)  Our Country Style recipe, made with field-harvested Broken Arrow Ranch venison and local pork, grade B maple syrup, along with ginger, sage and black pepper.

$11/lb., comes in 1 pound bulk packages.

Wild Boar Chorizo. (bulk) Traditional chorizo made with wild boar, seasoned with Mexican oregano, cumin, a blend of three chilies, a pinch of cinnamon and vinegar.  Our favorite taco: wild boar chorizo, fresh eggs and a little cheddar on corn tortillas.

$11/lb., comes in 1 pound bulk packages.

Wild Boar Bangers. (links) A traditional British sausage made local with BAR feral hog. Our bangers are spiced with sage, ginger, pepper and coriander, then bound with fresh breadcrumbs.  These little links are good for breakfast with eggs or for dinner, with mashed potatoes.

$12/lb.

Country Style Breakfast Sausage. (bulk) Full Quiver Farm pork, organic grade B maple syrup, ginger, sage and black pepper.  This classic breakfast sausage is peppery, sweet and savory.  We love it with eggs, pancakes, French toast and waffles.

$9/lb., comes in 1 pound bulk packages.

Lard. Fresh leaf fat from pastured hogs, slowly rendered and strained through a fine seive and jarred.  Use unhydrogenated lard in pie crusts, pastries, tamales, confits, tortillas, deep and pan-frying, and general cooking.  Our freshly rendered lard has become one of the most popular items we sell!

$10/pint jar.

Condiments

Serrano Hot Sauce. There was an entire row of serrano peppers at Springdale farm whose only destiny was to become this hot sauce.  We coarsely puree red hot serranos in non-GMO vinegar, then let them mellow for a week with some spices like allspice, clove and Mexican oregano before straining this fiery liquid into little jars.  Good on everything.  (Hot)

$5/ 5 oz. jar.

Fireman’s #4 Mustard. “The mustard named after a beer named after a bike”. Real Ale blonde ale, brown mustard seeds, organic vinegar and spices. Hot, rustic mustard that goes well with sausages, in vinaigrette or with beef.
$8/ 8 oz. jar.

Bavarian Sweet Mustard. We take organic sugar and make a golden caramel, then add yellow and brown mustard seeds, organic apple cider vinegar and spices to make this sweet and hot mustard. Great with ham, pretzels, sausages and charcuterie.

$8/ 8 oz. jar.

Yellow Mustard. Traditional, American style yellow mustard – spicy, sour and perfect on hamburgers, sandwiches and hot dogs. We make ours with yellow mustard seed, non-GMO vinegar, coriander, paprika and a little local honey.

$6/ 8 oz. jar.

WE DO NOT USE MSG OR NITRATES
ALL of our meats, eggs, fresh herbs, fruit, cheeses and vegetables come from local, sustainable or organic Texas sources. The vast majority of our produce comes from farms within miles of Austin, or in the city.

Our game meats – venison and wild boar – are not farmed, but truly wild and free-ranging and harvested under Government inspection by Broken Arrow Ranch in Ingram.  Pork is sourced from Richardson Farm (Rockdale), Twin Oaks Ranch (Dinero), Black Hill Ranch (Sealy) and Full Quiver Farm (Kemp, via Burgundy Boucherie in Grandview).   Beef is grass finished and sourced from Bastrop Cattle Company (Bastrop), Windy Hill Farm, Black Hill Ranch or Richardson Farm.  Chickens are pasture raised and delivered fresh weekly from Dewberry Hills Farm in Lexington and Hausbar Farm in Central Austin.

BG seal