Please place your order by 5 pm Thursday, July 5th, for pickup at the
SFC Austin Farmers’ Market at Republic Square on Saturday, July 7th between 9am and 12 NOON.  The farmers’ market hours are from 9am to 1pm.

To place an order, please email us at 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.

Friday Pickup Hours

We offer kitchen pick-up from 12pm til 6pm.

If you would like to pick up your order from our kitchen (1208 west 4th Street, 78703, about three blocks west of Whole Foods, behind Enterprise on 5th) on Friday between 12-6pm, 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

Lamb in Chile Colorado Taco with cortido and jalapeno salsa.
Egg Salad + Bacon Sandwich with sliced tomatoes on wheat.
Fried Egg in Tomatillo Sauce with tostadas, refried beans, onions and queso fresco.

French Toast with Worker Bee honey, figs, cinnamon and pecans.
Peach and Blackberry Soda.
Iced Cafe a la Olla.  Boiled Mexican coffee with sorghum syrup, brown sugar, anise seed and cinnamon, served over ice. 

Breakfast and lunch items are not available for preorder.  Menu is subject to change depending on availability.

Summer Specials

RINGO Pimento Cheese. Pimento Cheese is back.  This week’s version is our favorite, made with JBG Ringo peppers (sweet, thick-fleshed yellow peppers), Stryck Farm cheddar and pepper jack, dried herbs and homemade olive oil mayonnaise.  A customer favorite; try pimento cheese on a sandwich with bread and butter pickles, or on crackers.

$6/8 oz. package.

Pimenton Sausage. (links) Ground Full Quiver pork, simply seasoned with salt, pepper, garlic and pimenton, a smoky pepper powder made by drying and then smoking Springdale Farm pimento peppers, then grinding them to a fine, savory and sweet powder.  This sausage is great on the grill, smoked, or sauteed with summer vegetables.

Butcher’s Links. (links) Our house sausage.  A simple, short link made from Full Quiver pork, garlic, spices like coriander, mace, white pepper and black pepper.  We love butcher’s links with eggs in the morning, or on the grill later in the day.


Rabbit Rillettes with Hatch Chilies. Hausbar Farm rabbits – lovingly raised right here in the middle of the city on green grass – slowly simmered with olive oil, garlic, Tecolote Farm Hatch chilies, bay leaves and spices, then shredded and packed into jars.  Spread rillettes onto toast or bread and enjoy with mustard and pickles.
$12/8 oz. jar.

Liverwurst. Richardson Farm pork livers and pork belly, finely ground with spices and dried herbs, then poached.  This liverwurst is sliceable and creamy, and great with sweet summer onions and mustard on rye bread or toast.
$8/8 oz. package.
Chicken Liver Mousse with Fig Jam. Dewberry Hills Farm chicken livers sauteed with onions, then pureed with organic butter, homemade peach brandy, thyme and spices.  This pate is then topped with a layer of fig jam.  Serve with warm toasted baguette.

$6/4 oz. jar.
Roasting Hens with Yogurt and Spices. Little Dewberry Hills chickens (2-2.25 pounds each) that have been brined with salt, organic sugar and limes and then marinated with yogurt (made from a 200+ year old yogurt starter brought over from India by the family of our cook, Deepa), freshly made ghee (made with local cream, turned into butter and simmered with curry leaves from her family’s garden), dried coriander seeds, dried serrano pepper, chasteberries, onions and garlic.  Roast this tender bird directly on the oven rack in a 400 degree oven for 55 minutes, with a tray of potatoes, squash, tomatoes and okra beneath.
$8/lb, chickens are 2 – 2.25 pounds each.

Cayenne and Garlic Hot Sauce. Long, red-ripe Urban Roots cayenne peppers with Simmons Farm garlic, white vinegar, spices and salt.  Use this vinegary hot sauce to season anything.
$5/5 oz. jar.

Summer Pickles and Preserves

Pickled Watermelon Rind. RRR Farm Moon and Stars watermelon rinds, salted briefly and then brined in a sweet and sour mix of apple cider vinegar, organic sugar, spices (star anise, cardamom and clove).  These crisp, sweet pickles go very well with rich meats like duck and pork, on sandwiches, in cocktails or in salads.

$8/pint jar.

Bread and Butter Jalapenos. Our bread and butter pickle recipe, but a little more evil with the inclusion of flavorful and fiery-hot Simmons Farm jalapenos.  These sliced peppers are seasoned with apple cider vinegar, mustard seeds, turmeric, organic sugar and clove for a great sweet/spicy/sour/hot condiment that goes well with Pimento Cheese, on burgers, sausages, nachos or sandwiches.

$8/pint jar.

Cornichons. Tiny cucumbers, plucked from the vine in their infancy, then briefly salted and dropped into an acidic brine of white wine vinegar, Mexican mint marigold (a local stand-in for tarragon), sliced sweet onion and whole garlic cloves.  Serve cornichons with charcuterie, boiled eggs, on sandwiches or as a snack.

$9/12 oz. jar.

Chowchow. The traditional pickle made with chopped end-of-season and new-crop vegetables: green tomatoes, cabbage, bell peppers, onions and cauliflower (all from JBG) pickled with apple cider vinegar, dried ginger, turmeric, sugar and celery seed. Serve chowchow on hot dogs, poboys, with fried fish, grilled shrimp or sausages.

$8/pint jar.

Pickled Green Tomatoes. Firm, unripe tomatoes pickled in a sweet, heavily-spiced brine of organic apple cider vinegar, organic sugar, star anise, clove, cardamom and pink peppercorn.  Serve PGT’s on a grilled chicken sandwich with mayonnaise, with grilled meats, added to a salad or as an appetizer.

$8/pint jar.

Bread and Butter Pickles. Our famous recipe: organic apple cider vinegar, organic sugar, mustard seeds, turmeric and wild grape leaves, plus pristine Hausbar farm cucumbers.  Perfect with burgers, hot dogs and (coming soon) pimento cheese.
$8/pint jar.
Peach Chutney. Local and organic peaches, simmered with organic sugar, apple cider vinegar, spices and onions.  This chutney is redolent of peaches; sweet, sour and slightly spicy.  Serve with grilled meats, roasted poultry, with cheeses, charcuterie and rice.

$8/8 oz. jar.

Pickled Pattypan Squash. Newcomers RRR Farm came out of the chute with a very strong showing – hundreds of perfectly sized, pristine pattypan squash, all in the 3″ range and perfect for a summer pickle.  We salted them with onion, then poured over a tart brine of white wine vinegar, fresh herbs (oregano, marjoram, mint marigold), fresh garlic, dried serrano pepper and fennel seed.  Serve these with grilled meats, tossed into a salad, with fish or in a Bloody Mary.

$8/pint jar.

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 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.
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

Antelope, Onion and Bacon Sausage. (links)  BAR antelope and Full Quiver pork with molasses bacon, charred onions, dried herbs, salt and pepper.  great on the grill or slowly browned in a pan.


Turkey Boudin Blanc. (links) A great grilling sausage, akin to a bratwurst.  This French-style boudin is made from Richardson Farm turkey and pork, with cream, breadcrumbs, fresh herbs and spices, finely ground.  Gently poach the boudins in water or a water/beer mixture first, then grill, or simply grill over indirect heat until cooked through.  Serve with Bavarian Sweet or Fireman’s #4 mustard and raw sweet onion.

Molasses Bacon. NOT AVAILABLE THIS WEEK.  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.


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.

Poultry Stock. Hausbar Farm stewing hens and Richardson Farm turkey simmered with bay leaves, garlic and onions for hours, then strained.  This is a staple item with many uses: soups, stews, sauces, beans, rice and gravies.


Lard. Fresh leaf fat from pastured hogs, slowly rendered and strained through a fine sieve and jarred.  Use unhydrogenated lard in pie crusts, pastries, tamales, confits, tortillas, deep and pan-frying, and general cooking.  Our freshly rendered, 100% leaf lard has become one of the most popular items we sell!

$10/pint jar.

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.

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
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.

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.

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