Austin Farm to Table Home Delivery Service

Farm to Table Home Delivery Service Produce

Great Option for Home Delivery

Well we are hitting the one month mark since we have been staying at home. And it has been reassuring to see so many options now available for produce home delivery here in Austin. We found one nearby called Farm to Table that offers two options.

They offer an Omnivore’s Delight box with five pound of ground Wagyu beef, an air-chilled whole chicken, lots of fresh produce, 2.5 dozen eggs, goat cheese, kombucha, Rambler sparkling water and several other items. All for $100.

They also have a Vegetarian’s Epicure box with lots of fresh veggies, eggs, cheese, Kombucha and sparkling water for $100.

The fresh produce items change depending on what is available at local farms. And there are also à la carte options you can add. Ranging from different cuts of steak and meat, poultry, dairy and cheese, produce, eggs and pantry items.

They deliver within a 15 mile radius of 4500 S Pleasant Valley Rd. I was really happy to be within that zone. Otherwise, you can arrange to pick up a box. Again, I am so grateful for this service.

Cooking with Fresh Local Ingredients

Obviously, Salads First

We stocked up on non-perishable food like gluten-free pasta, rice and beans to make easy simple dishes. Like Pasta Carbonara or Tex-Mex Restaurant Rice and Ranch Style Beans. But when I get fresh produce the first thing I think of is a delightful salad. Gotta get those natural vitamins, minerals and nutrients, right!

We used the red leaf lettuce, strawberries, goat feta cheese and beets from our box. To make the roasted beets, peel the beets and cut them into little pieces. Then roast them with some olive oil, salt and pepper. We added some toasted walnuts and pepitas to the salad, too.

Con Olio Strawberry Balsamic Vinegar  and Rosemary Olive Oil

I had also recently ordered strawberry balsamic vinegar from Con’ Olio so that made a perfect vinaigrette with a little EVOO.

We liked the salad so much that we had it the next night as well. But we also roasted the air-chilled chicken and added some of it to the salad. To make the chicken add a little oil, salt and pepper and roasted it for about an hour at 400 degrees F.

Here are some other roasted chicken seasoning ideas.

BBQ Chicken Tacos with Kale Slaw

Then we used the rest of the cooked chicken the next night to make BBQ chicken tacos. And Lizzy got some of the chicken, too. We only feed her what we eat and some organic grain-free dog food.

Line Up for BBQ Tacos with homemade flour tortillas and kale coleslaw

Since I cook at home a lot, I am well stocked with a large variety of gluten-free flours, guar gum, and organic fair trade vegetable shortening. So we can easily make gluten-free flour tortillas when we want them.

It is a simple and easy recipe and you can really use any type of flour, too. If you aren’t using a gluten-free flour, then you don’t need the guar gum. Also, you can add in pureed veggies if you want.

I’ve got some masa I’ve been meaning to try, too. But I really like making the flour tortillas because I can’t eat them when we order Mexican food from a restaurant.

Anyway, they keep well, reheat nicely in the microwave and can be frozen. So make up a big batch to have on hand. It’s really easy if you have a tortilla press, too.

BBQ Chicken Tacos with Homemade Flour Tortillas and Kale Coleslaw

I usually make the coleslaw for the BBQ tacos with cabbage but since we had kale, I thought I would try something new. First, I cut the fringe of the kale and washed it. Then just squeezed a lemon and a Valencia orange onto the kale and let it sit in the fridge for awhile.

Then tossed it with a little olive oil and salt before adding to the tacos. They were actually really delicious!

Here are some other recipes for using cooked chicken in a noodle casserole or in a BBQ pizza or in a white chicken enchilada casserole.

Kale Tempura & Wagyu Burgers

The next adventure in cooking from the farm to table box was finding something to do with the rest of the kale besides making another salad. I have my limits.

We had the Rambler sparkling water from the box and I have chickpea flour. So I found a recipe for kale tempura and started there. We do like to fry things around here.

Tempura Kale

I added a little too much sparkling water and the batter was really thin so I added in more chickpea flour and some cornstarch to thicken it up. We tested frying it and adjusted the batter until we got a nice texture. We fried it in our vegetable shortening.

And instead of adding paprika, I used ancho chili powder with the cumin and coriander. Absolutely loved the way it turned out and will definitely be making it again.

We made Wagyu beef patties to go with it. So good. Yay for food from the box!

“Sour Cream” and Green Onion Biscuits

So there were two more ingredients in the fridge I really wanted to turn into something cooked and freezable before they went bad. A ton of green onions from our box and some goat milk yogurt.

We bought a new brand of goat milk yogurt that was super rich and creamy. Identical to sour cream. We also love the same brand of melty semi-soft goat cheese, too.

Gluten-Free "Sour Cream” (with Goat Milk Yogurt from Sierra Nevada Cheese) and Green Onion Biscuits

I found this recipe from Bon Appetit and it had rave reviews. I mean, who doesn’t love sour cream onion dip? Okay there might be a few of you. But we love it.

So we converted it to a gluten-free version using Bob’s Red Mill all purpose flour (in the red bag), 4 tsp guar gum, the rich and creamy goat yogurt, and goat butter.

They came out amazing. Honestly, the best gluten-free biscuit I have ever made.

We still have lots of frozen beef and some sweet potatoes and some fruit to use up. But they will keep pretty well. And a ton of eggs. I think I’ll make a Spanish tortilla with some sliced potatoes I have in the fridge.

I’ll say it was money well spent and we will likely be ordering the vegetarian box next. And it was fun to make some stuff I haven’t made before. Spending time in the kitchen with Brett creating recipes and cooking together has always been fun.

Cooking creatively helps me feel like I have some control over what is going on. And not having food get moldy or rotten before I can make it. I just hate when food goes to waste. So I’m feeling pretty good about all this!

Hope you are all staying safe and finding ways to keep sane. 🙂

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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