Boggy Creek Farm

Welcome to Boggy Creek Farm
A USDA-Certified-Organic Urban Market Farm
3414 Lyons Road, Austin TX 78702
(512)926-4650
info@boggycreekfarm.com
(Larry Butler & Carol Ann Sayle)

Picking juicy "sugar" figs...

The tomatoes are IN! Above: Dr. Wyche, Oaxacan Jewel, Green Zebra, Lemon Boy, Cherokee Purple.

The Farm is Open for Visits Wednesday and Saturday 9-1.
Harvesting continues until 11 AM or Noon (depending on conditions) on market day,
but come early (prior to 11 AM) for best selection!
Note: Strawberry season is over....Next April! The strawberry crop is usually You-Pick, but we -pick everything else and bring it all to the farm stand tables....

Zinnia Bouquets and Sunburst Squash, at Market now!

Red Zinnias in the front field, above....

Check out the new issue of Saveur Magazine, featuring a special "Texas Issue": "Twenty-four
Reasons Why we Love TEXAS." We are number 15, on page 62! After Okra.

Hens on an Afternoon Stroll...

Please Scroll Down for Produce Report!

Click on the pages listed to your left to visit various aspects of the farm.

New: Visit the Atlantic Magazine's website to read blogs by twenty food folks from all over the USA, including a Boggy Creek Farm blog....http://food.theatlantic.com/ .... also our native greens blog was linked to Huffinton Post....http://www.huffingtonpost.com/2009/06/08/eat-your-garden-weeds_n_212750.html Looks like it's a trend!

MARKET HOURS: Wednesday and Saturday, 9-1...Yes, only two days each week (year round). The other days we farm! (We accept Cash and Good Checks only.

No Credit Cards. Please remember to bring your personal bags to market. Thanks!)

Currently on our Market Tables:

July 1st (Wednesday, 9-1) and July 4th (Saturday, 9-1)

Figs; Heirloom and Early Girl Tomatoes; Red Potatoes; Eggplants (Daesene Green, Purple Dancer & Japanese); Okra; Sumer Squashes; Butternut Squash; Cucumbers (Tasty Jade, Suyo Long, and little Chubby Blondes); Heirloom Garlic; Fresh Onions (Sweet Texas Yellow and Red Granex); Salads (Baby Chards, Baby Arugula, Baby Amaranth/Purslane); Bunched Amaranth, Lambs' Quarters, Purslane; Chard; Basil; French Sorrel & Arugula; Bouquets of Zinnias....

Fresh Tomatoes...have swelled to abundance! Come early for the ripest....

Above: Cherokee Purple Heirloom Tomatoes....

Above: Early Girl tomatoes

Lil tomatoes and basil too!

Baby Arugula, at the farm stand...

Native Greens: Amaranth (left) and Lambs' Quarters (right) in season now....

Purslane, mild taste yet highly nutritious....Eat as salad, sandwich green, or wilted into potatoes,
pasta, squash sautés, omelets...

Also at the Farm Stand: Our Gause Yaupon Honey; Wateroak Goat Dairy's Chevre, Yogurt, Milk, and Ice Cream; Pure Luck Dairy's Award-winning Chevres, Feta, and Specialities; Local-Humane-Grassfed Meat (Thunderheart Bison, Loncito's Lamb); Fresh Eggs (BCF Hen House eggs and Vital Farms' organic, pastured eggs); Local Miles of Chocolate; (Gluten-free! and voted Best Chocolate in Austin, by readers of the Austin Chronicle!); RainWater; the farm books ("Eating in Season: Recipes from BCF"; "Stories from the Hen House") Books also available at Whole Foods Market/Lamar and at the Natural Gardener (www.naturalgardeneraustin.com)....

Above left: Yaupon growing everywhere at the Gause farm. Yaupon flowers are the earliest blooms in the area, and the Bees' appetite and industry make for a pure signature flavor. Above right: Gause Yaupon Honey is now in the farm stand... and used in fantastic recipes at restaurants Wink, Jeffrey's and Olivia.

New batch of Gause Yaupon Honey on the shelf right now!
Featured in the Austin Chronicle June 11, 2009

Above: Author Amelia Saltsman & her grand daughter Delfina, at the farmstand,
flanked by French Sorrel (left) and Kennebec Potatoes (right)

Amelia Saltsman, the author/cook of The Santa Monica Farmer's Market Cookbook, visited the BCF farmstand this week and subsequently her family feasted on this soup, made from our Kennebec Potatoes, Texas Sweet Onions, and French Sorrel

Amelia Saltsman's Sorrel/Potato Soup

1 huge onion (over 1 pound)
2 tablespoons butter
1/2 pound Kennebec or other potato, peeled and diced
2 bunches sorrel (about 1/2 pound total)
3 to 4 cups vegetable or chicken stock
salt and pepper

Chop the onion and cook it gently in the butter with a little salt and pepper until softened, about 10 minutes. Add the diced potatoes with a little more salt, cover the pot, and cook over medium-low heat until creamy-tender (the potatoes are starting to break down), about 15 minutes. Chop sorrel crosswise into ribbons, add to the pot, stir and cook gently until starting to melt, about 5 minutes. Stir in about 2 cups stock (water could do too if you didn't have any stock on hand), and cook partially covered about 10 minutes. Add another cup or so of stock and cook it until flavors are nicely blended, everything is very tender, and soup has thickened a bit. Add more of the stock if you want, season with additional salt and pepper if needed. You can puree it if you want to get fancy, but we liked it as a rustic, tangy, chunky soup. I'd say this made about 6 servings.

Amelia Saltsman
The Santa Monica Farmer's Market Cookbook
Seasonal Foods, Simple Recipes and Stories from the
Market and Farm
(310) 459-9495
www.ameliasaltsman.com
www.blenheimpress.com

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And, a hit with visitors at the farm stand, Larry's Gazpacho, made with Cherokee Purple Tomatoes (his favorite), Tasty Jade Cucumber, and a big ole Sweet Yellow Onion!

Larry's Gazpacho

1 large onion
1 large Tasty Jade or Suyo Long cucumber
2 large (or 1 lb) heirloom tomatoes
1 tsp Herbs de Tejas (or herbs of choice)
1 tsp sea salt ( or to taste)
Juice from 2 limes

Coarsely chop vegetables.
Mix veggies w/ seasonings & lime juice in large bowl.
Coarsely blend so gazpacho has some chunks in it.
Chill well & enjoy
Serves two, unless they like it!

Note: Larry's Smoke-dried Tomatoes, featured in the March issue of Bon Apetit Magazine, are SOLD OUT for the season. We expect our next crop in July, 2009. For more information, visit Larry's Smoke-dried Tomatoes page, menu at left....

Setting up for market:

Each market morning, we start loading the farm stand tables around 6 AM. It takes quite a few of us to get it ready....During the tomato season, crates of tomatoes must be taken out of the farm house's "guest room" and out of the trailer that Larry brings home....

Left: Tomato guests in the guest room of the farm house; there are two beds in there somewhere!
(Currently they occupy the office and kitchen too!)
Right: Steven sets out heirloom tomatoes while Martín carries out fresh greens from the cooler....

Larry works on the Cherry Tomato table while Jesús fills up the Early Girl table....

Our first ever farm stand visitor, Verta, arrives early to price and arrange the Sweetish Hill Bakery breads, left. Right: Marilyn makes a fresh pot of Texas Coffee Traders' organic coffee....

Finally, all is ready....Now we need visitors!

And if we have tomatoes, they will come! The chefs too. Left: Olivia's chef Morgan dishes up some baby arugula. Right photo: At far left is Jeffrey's chef Deegan McClung. Everyone loves good Texas Tomatoes!

Look for photos and information of past events on the Events Page (click on menu items at left), including the Fourth-annual Chicken Seminar (May 16th)....
Look for more photos of the Farm on the Farm Photos Page (click on menu items at left)....
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