Edible Austin Spring 2024

Spring

CONTENTS

2 FROM THE PUBLISHER

4 WHAT'S ON OUR COUNTER

6 NOTABLE EDIBLES

What's Happening Around Austin

10 SPOTLIGHT ON LOCAL Spirits are Up at Ranch Brand Wine & Spirits

12 LOCAL LEGENDS

Lammes Candies is Ready for the Next 139 Years

16 FARMERS MARKETS

Learn About Seven Must-See Markets

18 EDIBLE ENDEAVOR

Texas Mexican Plant-Based Cooking

22 EDIBLE VARIETALS

Tantalizing Texas Tempranillo

32 FARMER'S DIARY

Texas Flower Farms are Blooming

COVER Salmon and Goat Cheese Appetizers (photo by Pauline Stevens)

THIS PAGE

Ranch Brand (photo by Ranch Brand Wine & Spirits) Arnosky Family Farms (photo by Monique Threadgill)

RECIPES IN THIS ISSUE

28 WHOLESOME HUMMUS

30 SALMON AND GOAT CHEESE APPETIZERS

As the soft warmth of spring begins to arrive across Austin and the Texas Hill Country, we are thrilled to bring you the Spring 2024 edition of Edible Austin magazine.

In this issue, we turn our attention to Ranch Brand Wine & Spirits, a trailblazing establishment that embodies the spirit of innovation in the Texas beverage industry. In our Edible Endeavor feature you can learn about the founders' journey, their commitment to quality and affordability, and the exceptional libations that have made them a standout in the world of spirits.

We also invite you to embark on a tantalizing journey through the world of Texas Tempranillo wines in our Edible Varietal feature. Discover the distinctive flavors and unique terroir that define these wines, as we explore how the Spanish varietal has captivated both Texas wine makers and wine drinkers alike.

Our Local Legends story pays homage to the iconic Lammes Candies, a cherished part of Austin's culinary history. From their delectable pralines to the famous Longhorns and other sweet treats, Lammes Candies has been delighting locals and visitors alike since 1885 (that’s 139 years!). Join us as we uncover the sweet secrets behind this beloved confectionery.

In this issue's Farmer's Diary, we shine a spotlight on Texas flower farms, where the beauty of spring blooms meets the dedication of local farmers. As the Texas bluebonnets pop up along our interstates, our local flower farms are also blossoming with beauty. Explore the fields of vibrant colors and gain insights into the artistry behind cultivating Texas-grown flowers.

As always, Edible Austin remains committed to showcasing the stories that make our local food community thrive. We hope this edition inspires you to savor the flavors of spring, support our local artisans, and revel in the unique culinary landscape that Texas has to offer.

Happy reading and happy eating!

PUBLISHER/EDITOR

Monique Threadgill monique@atxpublications.com

ASSOCIATE PUBLISHER/ CREATIVE DIRECTOR

Ralph Yznaga ralph@atxpublications.com

COPY EDITORS

Claire Cella

Stacey Ingram Kaleh

CONTRIBUTING WRITERS

Ashley Brown

Stacey Ingram Kaleh

Paula Niño Kehr

Yolanda Nagy

Addison Starr

Pauline Stevens

CONTRIBUTING

PHOTOGRAPHERS

Pauline Stevens

ADVERTISING SALES

Grace McCormick grace@atxpublications.com

Stephanie Walsh stephanie@edibleaustin.com

CONTACT US:

512-441-3971 info@edibleaustin.com

edibleaustin.com

5524 Bee Caves Rd., Ste. J-4 Austin, TX 78746

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WORDS BY ADDISON STARR PHOTOS BY MONIQUE THREADGILL

Calderon Curations Graze Boxes

First on the lineup in this issue is a feast for the eyes — and your palate — from Calderon Curations. Their Graze Boxes are a masterpiece of culinary art — a delightful assortment of fresh, local and seasonally inspired ingredients.

Crafted with care, each box is a celebration of flavors and textures, featuring a variety of artisanal cheeses and cured meats, fruits, nuts, jam and crackers. The Graze Boxes can be customized to your liking and are perfect for picnics, gatherings or a cozy night in, so be sure to try these fun Graze Boxes for your next occasion. calderoncurations.com

GoGo Goodness Best Friends Granola

For a wholesome and nutritious treat, look no further than GoGo Goodness Best Friends Granola. Packed with a blend of whole grains, nuts and dried fruits, this granola is a symphony of flavors and textures.

The granola is made with organic, gluten free oats, lots of varieties of raw nuts and an unusual variety of dried fruits not found in many other granolas including blueberries, cherries and golden raisins. And what you’ll really love is that it isn’t made of refined sugars. It is then blended with cinnamon, agave and vanilla extract before being roasted in olive oil.

Whether enjoyed with yogurt, milk or straight from the bag, GoGo Goodness Granola is a delightful and energizing snack for all your springtime adventures.

gogogoodness.com

Bindu Bites Sauces

Spice up your springtime dishes with the bold and authentic flavors of Bindu Bites Sauces. These Nepali sauces are curated from a recipe handed down through generations of Nepali women. They are handcrafted with fresh ingredients, infused with a pepper found only in the Himalayas. They’ll add a burst of taste to any culinary creation.

We loved the Himalayan Sunrise Sauce Mild Sesame, but if you like a little kick, you should try the Nepali Emerald Sauce Hot Cilantro. Whether you're grilling, dipping or marinating, Bindu Bites Sauces elevate your meals to a new level of deliciousness.

Use Bindu Bites sauces to add a punch of flavor to any food such as baked potatoes, chips, naan, meats and pastas. bindubites.com

Petite Fleur Macarons

No springtime soirée is complete without a touch of sweetness, and Petite Fleur Macarons deliver just that. These handmade, authentic French macarons come in an array of classic and seasonal flavors. Baker Sarah Peterson specializes in creating custom, made-to-order macarons and macaron towers. Flavors range from Madagascar vanilla to lychee, lemon chocolate truffle and more. Our favorite is the salted caramel (because who can ever resist this sweet and savory combination?).

These exquisite French treats are a perfect balance of delicate crunch and luscious filling. With a variety of flavors and vibrant colors, Petite Fleur Macarons are a visual and gustatory delight, adding a touch of elegance to your dessert spread or for any special occasion.

petitefleurmacarons.com

Writer Addison Starr enjoys traveling and exploring, spending time outdoors with friends, and discovering and sharing new products with Edible Austin readers.

Photo courtesy of Calderon Curations

NADC BURGER DEBUTS FIRST BRICK-AND-MORTAR LOCATION

WOLF AND WHEAT SERVES UP SWEETS IN EAST AUSTIN

INTERO CHEFS DEBUT NEW RESTAURANT POETA

We have an exciting addition to Austin's vibrant culinary scene with Poeta, the latest venture from award-winning chefs Krystal Craig and Ian Thurwachter of Intero fame. Nestled in the heart of East Austin inside the Frances Modern Inn, Poeta is poised to become the go-to hotspot for those seeking an unforgettable dining experience that seamlessly blends innovation with a nod to tradition.

With a menu inspired by Italian hospitality, Poeta crafts dishes that balance tradition and innovation and encompass a range of dishes fit for any meal. You’ll find dishes ranging from spins on classics, including breakfast and brunch menu items such as eggs Benedict with gnocco fritto, prosciutto and bearnaise; to brasato panino with provolone, peperonata and roasted garlic; and dinner favorites like gnocchi with braised lamb and tomato butter or risotto with bone marrow, grilled greens and salsa verde.

Poeta’s design has a vintage and modern charm that is a nod to the classic Italian cafe aesthetic — making it an ideal spot for everything from casual brunches to special occasions.

“Poeta, meaning 'poet' in Italian, embodies the sentiment and comfort behind the cuisine and ambiance we’re creating,” says Craig, co-founder and managing chef. “As with a good poem, our goal is to develop a nostalgic notion for people to visit again and again over time from experiences of warm hospitality.”

Experience this eatery at 1123 East 11th Street or online at poetarestaurant.com.

AUSTHENTICO MOVES TO NEW LOCATION

Soon after opening in June 2023, Austhentico’s food truck quickly gained a devoted following. The food truck recently relocated to Menchaca and is now situated next to South Austin Beer Garden, which offers easy accessibility and ample free parking.

Austhentico is a culinary journey that transports customers to the heart of traditional tastes from Spain. You can indulge in their signature dishes that showcase a commitment to quality and authentic Spanish cuisine, including paellas, gourmet sandwiches, and tapas, while also offering vegan options.

Chef Luis Felez says, “Our food truck has organically maintained a 5-star rating, a testament to our commitment to quality and customer satisfaction.”

With a commitment to excellence and a passion for authenticity, Austhentico is sure to become a beloved fixture in South Austin's vibrant dining scene. Visit their new location at 10630 Menchaca Rd. or order online at austhentico.com.

SUZI'S CHINESE RETURNS TO BRENTWOOD

Renowned chef Suzi Yi emerges from retirement, rekindling the flames of flavor with the resurrection of her beloved restaurant, Suzi's Chinese, nestled in the heart of the Brentwood neighborhood.

Yi has long been an icon in the culinary scene. After a well-deserved hiatus, she's back with a renewed passion to tantalize taste buds and create memorable dining experiences. From hand-pulled noodles to aromatic stirfries, each dish reflects her dedication to quality ingredients and culinary creativity. On the menu are classic Chinese American favorites like Kung Pao chicken, orange beef, fried rice and shrimp with garlic sauce.

The restaurant's warm and inviting ambiance, combined with Yi's personal touch, invites patrons to savor not just the food, but the essence of a dining experience curated with love and expertise.

Don't miss the chance to be part of this delicious revival at 4805 Burnet Rd. or online at suzischinese.com.

East Austin's culinary landscape recently got a juicy upgrade with the opening of NADC Burger — or Not a Damn Chance Burger. This restaurant is not your average burger joint. Its founders, a dynamic duo with a passion for pushing culinary boundaries, have crafted a menu that challenges traditional notions of what a burger should be. This popular cheeseburger concept from Phillip Frankland Lee (also of Sushi by Scratch Restaurants and Pasta Bar) and professional skateboarder Neen Williams first opened as a walk-up window at Idle Hands on Rainey Street. The new location on East 6th is now the flagship as it is the restaurant’s first standalone location with their own bar and cocktail program, plus both indoor and outdoor seating.

NADC’s commitment to perfection is evident in every bite, with handcrafted burgers that redefine the art of grilling. The menu offers one style of burger — a 1/3 pound of premium Texas Wagyu beef seasoned with NADC spices, American cheese, secret sauce, onions and pickles, plus fries. The fries are fried in premium Texas Wagyu fat with the option to order “Beast Mode,” which adds cheese, pickles, jalapeños, special sauce and seasoning.

Whether you're a local looking for a new favorite spot or a visitor eager to taste the cutting edge of Austin's food scene, NADC Burger promises a dining experience like no other. Check out NADC Burger at 1007 East 6th St. or on Insta @nadcburger.

Indulge your sweet tooth at chef Margarita

Kallas-Lee’s newly opened Wolf and Wheat bakery and commissary in East Austin. Kallas-Lee is also the co-owner and chef of both Michelin-starred Sushi by Scratch Restaurants and Pasta Bar. Wolf and Wheat is her first dessert shop and commissary. Wolf and Wheat will sell a few familiar items, like Kallas Lee's famous sourdough that

uses a 58-year-old starter and homemade cultured butter, and Sushi by Scratch Restaurant’s makrut ice cream bonbons, along with a list of rotating items such as her oolong tiramisu, made with oolong tea and magnolia blossoms; marigold ice cream sandwiches where the Mexican marigold is used to infuse the ice cream and then is layered between brown butter brioche cookies; and raspberry tres leches, which features layers of cake with fig leaf soak, raspberries and vanilla bean cream to form a potted cake.

The commissary, a behind-the-scenes masterpiece, is where the magic unfolds. Guests can walk into the working kitchen and watch as all of the restaurant’s pastry and bread items are being made. They can also buy a variety of new baked goods to take home without dining in the restaurants. Guests will feel like they are walking into Kallas-Lee's kitchen as they experience the live action of prep work, baking and new recipe testing all while picking up some fresh baked goods, desserts or a pint of ice cream.

Vist this bakery at 1009 East 6th St. or Insta @wolfandwheatatx.com

GINA'S ON CONGRESS: WHERE PARIS MEETS ROME

Gina's On Congress takes center stage in downtown Austin, offering a menu that fuses contemporary flair with classic comfort. This French-Italian inspired bistro is the latest from restaurateur Cameron Lockley and executive chef Jason Tallent.

“My approach with the Gina’s menu was to create classic dishes that feel good for your soul and inspire you to come back,” says Tallent. “A simple half-chicken with bread pudding on a cold evening, paired with a nice glass of wine. It’s simplicity.”

Whether you're in the mood for a leisurely brunch or a sophisticated dinner, Gina's ambiance and culinary creations are sure to leave a lasting impression. The menu features dishes that fuse influences from Paris and Rome such as steak tartare, shrimp and prosciutto, handmade pastas and mussels and frittes. Dessert selections celebrate the best of both worlds too with cannoli, dark chocolate pot de crème, affogato and limoncello sorbetto.

The turn-of-the-century building on Congress Avenue was built in the late 1800s and has been reinvented over the past century as a jail, brothel, office, saloon and restaurant (formerly La Traviata). The space has a unique charm with original brick walls and a large wooden bar with decades of history. Gina is short for Regina in Italian and translates to “Queen.” Famed Italian actress, photographer and international icon Gina Lollobrigida popularized the nickname after rocketing to fame as a queen of the Italian big screen in the 1950s and ‘60s.

Check out this eatery at 314 Congress Ave. or online at ginasoncongress.com.

Left: Photo Courtesy of NADC

Middle: Photo by Chad Wadsworth Right: Photo by Jody Horton

Top Right: Photo by Chase Daniel

Top Left: Photo by Jessica Attie Photography

Center: Photo Courtesy of Austhentico

Right: Photo Courtesy of Suzi's Chinese

WORDS BY MONIQUE THREADGILL

AMERICAN BOTANICAL COUNCIL HOSTS HERB DAY IN MAY

Established in 1988, the Austin Botanical Council is an independent, nonprofit research and educational organization that promotes the responsible use of herbs and medicinal plants.

ABC’s headquarters off Manor Road in East Austin sits on the historic 2.5 acres of the Case Mill homestead and features more than 20 gardens. ABC will celebrate their 18th annual HerbDay on Saturday, May 4 from 10 a.m. to 4 p.m. which features a full day of speakers, plant walks, a plant and book sale, and is free and open to the public.

HerbDay is an international celebration of herbs and herbal products that is packed with events aimed at educating and sharing ideas about the many ways herbs bring joy and well-being into peoples’ daily lives. They celebrate the use of herbs in food, beverages, medicine, beauty products, and crafts, along with the art of growing and gardening with herbs.

Join the celebration at 6200 Manor Rd. For details on the event and more information, visit herbalgram.org.

CHICKNIC OPENS IN BEE CAVE

Chicken enthusiasts will love the familyowned-and-operated restaurant Chicknic, a unique concept that offers fast food with the quality of fine dining so that families can have an excellent alternative to fast-food chains.

From crispy fried delights to succulent grilled options, Chicknic elevates the humble chicken to gourmet heights. You can pick up a whole roast chicken meal that includes a Chicknic chicken, two sides and four freshly baked popovers. The side choices are also elevated with choices ranging from roasted beets and sweet potatoes to street-style corn chicharrones. And the Chicknic Sandwich features flower sprouts, fennel, orange

supremes, pickled red onion, Chicknic Ranch, feta cheese and roasted chicken jus, all wrapped in a warm pita.

“Our commitment to using high quality, fresh and local ingredients has earned us the trust and loyalty of our customers since we opened,” says Alvaro Soto, one of the owners. “We make everything from scratch so our customers would know that when they served their family and friends a meal from Chicknic, they nourished them with clean, nutrient-dense, natural ingredients.”

Try this unique poultry experience at 15511 Highway 71 in Bee Cave or order online at chicknicprovisions.com.

Photo by Chicknic

Monique Threadgill is publisher of Edible Austin, and loves to travel and explore new places, foods and cultures. She also enjoys discovering and sharing new restaurants with Edible Austin readers.

Ranch Hands

RANCH BRAND WINE & SPIRITS IS PROVING THAT HIGH-END CAN ALSO BE HIGHLY AFFORDABLE

WORDS BY ASHLEY BROWN

The company that began with 20 pallets of vodka just four years ago has rapidly expanded into Ranch Brand Wine & Spirits, which now includes vodkas, gins, rums, bourbons, many varietals of wine, and a tasting room, bar and restaurant. Ranch Brand is the brainchild of industry veterans, West Stone and Chris Ware.

The two met while working for a supplier, and when that company transitioned to making hand sanitizer during the pandemic, Ware and Stone decided to pair their passions and expertise to create their own company.

After serving in the Marines, Ware pursued a master’s degree at Texas Tech University and then went on to law school in San Antonio. It was while bartending at Bohanan’s that he found his calling and began immersing himself in cocktail culture. Abandoning his law degree, he ventured into bar management and supplier experience. Stone's own journey began as a chef in New Orleans before expanding into bar ownership, catering and fine wine distribution, at the likes of Republic National Distributing Company, Gabriel’s Liquor and Destiladora del Valle de Tequila.

When Ware and Stone connected, the two decided to create their own liquor and wine company, free from the constraints that have dominated the industry for decades. From the beginning, the pair has infused their brand with humor and transparency, refusing to take themselves too seriously. What they do take seriously is the quality of their products; they just do so with zero pretension.

While the pandemic made it challenging to launch certain businesses or brands, it was an ideal time to develop a business centered on liquors and wines. Ware and Stone invested everything they had into building Ranch Brand Wine & Spirits, confident that once bars reopened, all would go well, given their combined experience and the connections they’d fostered with bartenders for over a decade.

Ranch Vodka was their first product before expanding into gin, then rum, then bourbon … and finally wine. In 2021, they proudly launched their wine portfolio, featuring Ranch Rosé and Snake Charmer Cabernet Sauvignon, followed by Axis Jack, Catch & Release, and Cosmic Armadillo, showcasing small-batch Texas varieties and celebrating local vineyards through custom crush capabilities. (If you’re not familiar with the “custom crush” concept, here’s a brief explanation: Some wineries have contracts with farmers. Ranch Brand joins with the local wineries to opt-in on a certain amount

of those farmers’ grapes. They work with those grapes and the vineyards they’ve partnered with to make the wine according to their tastes, alcohol content and blending preferences.) In 2022, Ranch Brand expanded further by introducing California production and European imports, including a sparkling Brut Cava aptly named The Good, The Bad and The Bubbly, and a very popular Spanish wine, Plata O Plomo Blanco de Tempranillo, essentially a Blanc du Noir method of wine production where you make white wine from red wine grapes. Today they have about 30 spirits and 25 wines. They steer clear of buzzwords when they can, but they do prioritize sustainability, and the ability to replicate what they’re making year in and year out so the product will always maintain quality. With a recent Wine Enthusiast score of 92 for their sirin pinot noir and an 89 for their chardonnay, there’s no question they’re achieving high quality.

When it comes to the quality of vodka, Ware explains it comes down to creating the cleanest product using filtered water. In order to achieve that, Ranch Vodka is grain-to-glass, made from organic Texas corn, with filtered limestone water from Edwards Aquifer and distilled through a continuous column still. “Ranch Vodka is the only Texas organic well vodka, and we’re very proud that it’s a Texas product that’s affordable … as is the gin,” says Ware. While Ware and Stone have been reluctant to play the marketing game — in an ideal world, they’d just sit and chat with every customer and share their passion for their products — they do realize people aren’t able to get a feel for the brand without shining light on these details they take pride in.

Ranch Brands is also a bit of a rebel when it comes to the ways in which the American consumer equates quality with price. The public generally believes gin needs to cost between $25–$45, for instance.

Ranch Gin, which is delicious, is priced at $20 for retail shelves. Brands like Grey Goose, Ketel One and even Evian water were created with the idea of making luxurious lifestyle choices. The price has nothing to do with the product’s quality.

Ranch Brand Wine & Spirits Tasting Room, located just off the Wimberley Square, provides a place for people to hear the stories behind the brand, including the artwork — both on the labels and hanging on the walls, all largely inspired from the family ranching history of both Ware and Stone. More than a tasting room, this bar and restaurant has a classy, comfortable ranch living room vibe, where people can relax with a flight of wine, do a tasting of whiskey and/or hang out with a cocktail and bite to eat.

Based in San Antonio, they put a lot of thought into the location of the tasting room and recognized that Wimberley is — and hopefully always will be — a true representation of the Texas Hill Country and all of its small town charm. With many more businesses popping up around them, including a Kendra Scott retail store next door, they’re excited to grow along with their neighbors and have no doubt the town will retain its character. In the meantime, the bar is a favorite spot for locals — especially with its own parking lot, a huge perk in the area! They also have the unique added bonus of Tim Busby’s highly curated cigar lounge trailer (think food truck but serving cigars) parked in the back of that spacious lot.

A one-stop shop for all things liquor and wine, Ranch Brand liquors and wines can be found at restaurants and retailers, though we highly recommend you stop in the tasting room and experience the spirit of the brand.

Visit the tasting room at 13619 Ranch Rd 12, Wimberley, or online at ranchbrands.com

Writer and editor Ashley Brown lives in Wimberley with her family of rescues: a dog, two cats, and two donkeys. In addition to animal welfare, her passion is exploring the Hill Country's natural beauty, small farms, eateries and drinkeries.

Left Page

Left: Photo by Ralph Yznaga

Right: Photo Courtesy of Ranch Brand

Right Page

Photos Courtesy of Ranch Brand

lammes candies

LOCAL CANDY MAKER PROVIDING SWEET DREAMS FOR OVER 139 YEARS

In the Local Legends series, we shine the spotlight on a business that’s been serving our community for three decades or more. These iconic spots have become part of the fabric of our shared culture, with multiple generations of Central Texans fondly reflecting on memories made and delicious bites consumed. In a rapidly growing and changing region, they’ve stood the test of time. Yet, they still need our support so that they can be enjoyed by future generations. It’s time to rediscover the restaurants and shops that keep Austin authentic, vibrant and resilient.

Keeping Austin sweet for more than 139 years, Lammes Candies has achieved what might be the highest realm of “legend” status in the city where we both love to wax nostalgic about the past while also embracing the new. Whether it’s making our holidays happier with their chocolate covered strawberries, our celebrations more uniquely Texan with their Pecan Pralines and Longhorns (pecans, caramel and chocolate) or our everyday moments a bit brighter with a morsel of Dark Chocolate Almond Bark, Lammes Candies has been Austin’s go-to shop for candies and chocolates, and for good reason.

“Lammes stays true to its roots, providing quality confections and top-notch customer service,” says Lana Schmidt, Lammes co-owner and director of sales. “We strive to provide the traditions that families can count on — the kind of service and products our customers are proud to share.”

If there’s anything Austinites respect, it is authenticity. We also take pride in local ingenuity and high quality, locally made food and goods, tenets Lammes is founded upon. “Austin is a city that supports its local businesses,” Schmidt says, emphasizing this neighborly support as key to Lammes long-term success.

Lammes has a storied past, like something out of a folktale. While the Lammes logo incorporates the year “1885,” Schmidt says the business was actually started by William Wirt Lamme prior to 1885 and operated out of the 800 block of Congress Avenue under the name “Red Front Candy Store.” William, however, would end up losing the business in a poker game! His son, David Turner Lamme, then moved to Austin to buy the business for his dad’s gambling debt of $800. David kicked his dad out of the business and renamed the company

Lammes Candies Since 1885. Ever since that date, Lammes has been owned and operated by the ‘Lamme’ family, which includes Schmidt. Today, the business is owned by Schmidt and her siblings Bryan D. Teich and Pam Teich, fifth-generation owners.

Shortly after David took the helm, the business moved to 919 Congress Avenue where it served ice cream and a frozen fruit dessert called “gem” to customers on horse-drawn wagons. Then, in 1892, after seven years of recipe tasting, David created the customerfavorite Texas Chewie Pecan Praline, using pecans from trees growing along the Colorado River. Today, the ingredients for the praline remain the same: Texas-grown pecans, corn syrup, sugar, mild butter and salt.

What started out as a by-request-only item — customers would place orders and Lammes would fill the orders once they had enough requests to make a minimum batch of 25 pounds — is now a top-selling product, with over 2,000 pounds of Texas Chewie Pecan Pralines produced daily. What’s more, Lammes is now a full-line candy company making more than 1,000 different items.

David was an Austin innovator by any definition. According to Lammes’ website, he installed the first ammonia refrigeration unit in the Southwest, had the first soda fountain in Texas and put up the first neon sign in Austin — a lamb designed to help people pronounce the family name correctly.

Beyond the Lamme family, the Lammes brand is shaped by its dedicated staff and customers — both who Schmidt considers family. “They are loyal, fun-loving and appreciate quality in product and service. We rarely have a customer that isn’t personable, and we LOVE that about our customers.” Schmidt draws a close association between the business’ values and the characteristics of its customers, which blend together to create a friendly atmosphere in true Austin spirit. “I’ve experienced times when our customers would help us out in the retail store by answering our phones while we are busy assisting customers inside the store!”

As a fourth-generation Austinite, I first came to appreciate Lammes through my Nana and Opa. My grandparents made special trips across town each year to pick up treats for our Christmas stockings and Easter lunch. Today, the cute little lamb logo still signifies cherished times with family for me. I also remember taking an elementary school field trip to the Lammes Candies on Airport Boulevard to take a peek behind the scenes at how their team makes the candy. It was a dream for any kid, like something seen on “Charlie and the Chocolate Factory” or “I Love Lucy!” right here in our hometown. It’s special that now, even though my grandparents have passed on and the Austin I grew up with reveals itself in smaller pockets, I can return to Lammes or eat a delicious praline and feel a sense of home. I’m confident I’m not alone in this. It is our collective appreciation that keeps businesses like Lammes thriving. When all around us gets a bit harder to recognize, we can take solace in the places like Lammes that have seen it all — businesses and the multiple generations of passionate families behind them who serve the community longer than any one person can. They create legacies — and legends.

Looking to the future, Schmidt shares, “We look forward to continuing the tradition of providing the highest quality confections and introducing our products to the influx of people moving to the Austin area.”

Lammes has been here for us, and we’re still here for Lammes. Let’s keep cultivating that beautiful, authentic Austin warmth and kindness — I can’t think of a more fun way to do it than by sharing some locally-made chocolates!

ORDER UP

Revisit Lammes Candies or try their delicious treats for the first time to create your own celebratory memories with quality, locally made confections.

For a delectable anytime treat, try some of Lana Schmidt’s personal favorites (though she says she doesn’t limit herself to just these treats!) including the decadent Texas Chewie Pecan Praline, crunchy Peanut Brittle and Dark Chocolate Almond Bark.

Looking for beautiful bites to set out in your candy dish? Consider an assortment of Lammes’ Kisses, individually-wrapped taffies that are a bit firmer than salt water taffy. Flavors include cinnamon, molasses, chocolate, peanut butter and peppermint.

And, don’t miss customer favorite Longhorns — rich clusters of Texas-sized pecans, Lammes’ “secret recipe” caramel and premium chocolate. Longhorns are handcrafted in small batches in Austin.

View the “Berry Calendar” at lammes.com to see when chocolatecovered strawberries are available!

Lammes has four Austin-area retail shops located at 5330 Airport Blvd., Lakeline Mall in Cedar Park, 2927A W. Anderson Lane in Hillside Center, and 620 and IH 35 at the Market at Round Rock.

Stacey Ingram Kaleh is a native Texan and writer and editor for Edible publications. When she’s not eating at local restaurants and drinking Texas wine, she’s spending time outdoors in the Hill Country with her husband and two young daughters and soaking up as much live music and art as possible.

WORDS BY STACEY INGRAM KALEH | PHOTOS BY LAMMES

All Photos Courtesy of Lammes Candies

Left: Owners Pam Teich, Bryan Teich & Lana Schmidt

Kvarøy Arctic Smoked Norwegian Salmon is the perfect way to add salmon to your dishes any day of the week. At Kvarøy Arctic, our smokehouse experts naturally smoke the salmon with extravagant care and technique, creating a luxurious mild flavor that will transport you to the great Norwegian outdoors.

Seven Must-See Farmers Markets

OUR LOCAL EXPERT SHARES SOME OF HER FAVES

WORDS BY YOLANDA NAGY

It is officially springtime, so that means grab a few friends and check out these must-see farmers markets in Austin and the surrounding areas.

First up, discover the wonders of the Texas Farmers Market, where you can explore two markets (Lakeline and Mueller) all year, no matter the weather. Tip: Check out their website for a detailed weekly vendor list and download a map of the vendors' locations on your phone before you go.

TFM Lakeline Market

Saturdays, 9 a.m. to 1 p.m.

11200 Lakeline Mall Drive

Over 90 vendors. Enjoy live music and special events for kids The market also offers a free community compost drop-off. Shoppers can drop off their compost at the compost booth every Saturday. Read more about what you can compost on their website before you go.

Instagram: @texasfarmersmarket

TFM Mueller Market

Sundays, 10 a.m. to 2 p.m.

2006 Philomena Street

Home to more than 120 vendors, this market is located at the Branch Park Pavilion. TFM is one of the markets in Austin that accepts SNAP, WIC and Double Up Food Bucks. These programs are great for limited-income families to access healthy food options weekly without financial stress. Find out more about these amazing programs at the information booth before you shop.

Instagram: @texasfarmersmarket

Pedernales Farmers Market

Sundays, 10 a.m. to 2 p.m.

23526 Texas Highway 71 W. in Spicewood

Pedernales Farmers Market is a family-owned market. This outdoor market features a wonderful balance of farmers, ranchers, bakers and artisans, with more than 50 total vendors. Enjoy live music while you shop this spring. Before shopping, join an all-level yoga class, then stop by the coffee booth for an iced coffee, espresso or a dirty chai latte.

Instagram: @pedernalesfarmersmarket

Gateway Market Days

Sundays, 10 a.m. to 2 p.m.

9607 Research Boulevard

Gateway Market Days is a beacon for those seeking an authentic and diverse shopping experience. What sets Gateway Market Days apart is its commitment to diversity. Over 30 culturally diverse vendors line the market, offering an array of international delicacies and handicrafts. The market has become a melting pot of global flavors and craftsmanship, from fresh breads, traditional spices and exotic teas to handmade textiles and unique art pieces.

Instagram: @gateway_market_days

Hutto Farmers Market

Wednesdays, 3 p.m. to 7 p.m.

350 Ed Schmidt Boulevard

This family-owned market sits right in the heart of Hippo town. Hutto is known for its love of hippos and has many concrete hippos throughout the city. Shoppers can find plenty of fresh products, eggs, seafood and artisans. With about 25 vendors, it is packed with all the good things a large market carries without the big crowds. This spring, they will have seed planting for kids and fun family activities for Earth Day.

Instagram: @huttofarmersmarket

Lonestar Farmers Market

Sunday, 10 a.m. to 2 p.m.

12709 North Mopac Expressway in the Austin-Garbo’s parking lot

Lonestar Farmers Market has served the Austin area from their two locations with local sustainable foods for over 14 years. There are more than 40 vendors at both locations.

Instagram: @lonestarfarmersmarket

Lonestar Farmers Market Steiner Ranch

First and Third Thursdays of the Month, 4 p.m. to 7 p.m.

2900 N Quinlan Park Road

This beautiful market sits right in the heart of the Steiner Ranch shopping center in front of Cups and Cones. At this market, you can find fresh products, artisan crafts and interesting food trucks.

Instagram: @lonestarfarmersmarket

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Photo by Pedernales Farmers Market

Right Page

Top Left: Breaking Bread Co. at Gateway Market Days

Top Middle: Simple Promise at Texas Farmers Market by Michael Maly

Top Right: Hutto Farmers Market

Middle: Yolanda Nagy by Michael Maly

Bottom Left: Caribreoso Flavour Boutique at Gateway Market Days

Bottom Right: Pedernales Farmers Market

Yolanda Nagy travels throughout Texas highlighting Farmers Markets to share easy recipes and shopping tips. Follow her on Instagram @eatin_and_sippin_locally

Rooted in Love

RECONNECTING WITH TEXAS MEXICAN PLANT-BASED INGREDIENTS

WORDS BY PAULA NIÑO KEHR

Texas Mexican cuisine is a culinary tradition steeped in history. Its roots stretch back 15,000 years to the cooking practices of the Native Americans of central and south Texas and northeastern Mexico. These early societies had a deep connection to the land and knew how to use and prepare plants native to the landscape in tasty and nutritious ways.

Chef, writer and filmmaker Adán Medrano — who is working on a book that explores the plant-based culinary traditions of Texas Mexicans — says archaeological evidence suggests that, aside from the meat of antelopes, turkeys, ducks, rabbits and quail, these Indigenous peoples ate plants such as pecans, black walnuts, acorns, grapes, berries, seeds and tubers.

By using ancient cooking technologies, such as earth ovens, they were able to transform indigestible roots and tubers, such as sotol, into edible, highly nutritious foods.

Today, much of what is cooked in Texas Mexican cuisine remains plant based. Staples such as chayote, calabacita, beans, nopales and chiles feature prominently in Mexican soups, salads, moles and enchiladas.

“The plant-based cooking traditions in Mexican gastronomy are very strong and they’re very ancient. These are recipes and dishes that have been part of our tradition for hundreds of years,” says Medrano.

Medrano has extensively documented the Indigenous roots of Texas Mexican cuisine in his books, Truly Texas Mexican: A Native Culinary Heritage in Recipes and Don’t Count the Tortillas: The Art of Texas Mexican Cooking. Not to be confused with Tex-Mex cuisine, comida casera, the homestyle cooking of Texas Mexican families, is the heart of Texas Mexican foodways.

In his forthcoming book, The Texas Mexican Plant-Based Cookbook, slated for publication by Texas Tech University Press in 2025, Medrano celebrates long-held plant-based traditions and hopes to inspire people to reconnect with Indigenous ingredients, some that remain in use today and others that have been lost or forgotten.

Nopalitos, for example, have been an enduring plant staple in Texas Mexican cooking. Rich in vitamins, calcium and fiber, the pads of the cactus plant are eaten in stews, salads and added to eggs. In Austin, they can be found on the menus of many Mexican restaurants such as El Alma Cafe y Cantina, El Naranjo, and Contigo.

Many of the dishes in the U.S. feature Mexican food that is heavy with lots of pork and beef. The focus on meat can cause us to limit our vegetable-focused options to say, a spinach enchilada or a tostada with beans, losing sight of other delicious options.

Beans, for example, are versatile, rooted in Indigenous traditions and are an important part of Texas Mexican cuisine. With so many varieties that differ in flavor, color and texture, beans offer infinite possibilities and Medrano encourages people to try the various ways they can be eaten.

The creamy texture of navy beans, for example, can add smoothness to a dish like Medrano’s avocado and navy bean salad, and their pale color pairs nicely with the green avocado. Pinto beans can be used as a flavor base, much like a stock, to make dishes like enfrijoladas. “Enfrijoladas build on the flavor of puréeed beans by adding herbs and spices to make a sauce. In this case, the beans are a matrix to build more complex flavors,” says Medrano.

While nopales and beans have remained staples in Texas Mexican cooking, other Indigenous ingredients like mesquite have fallen into disuse despite their historical significance.

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Today, we mostly think about mesquite being used to impart flavor in grilling and smoking, but the tree’s pods and the mucilage surrounding its seeds are sweet and rich in calcium, iron, protein and soluble fiber. Medrano remembers chewing on the pods growing up, but for most people, the culinary uses of the fruit are unexplored. He would like to see them reclaimed.

“All the way from Austin and San Antonio to Saltillo, Monterrey, and the states of Nuevo León, Coahuila, all throughout that area — what I call the Texas Mexican region — mesquite was a primary source of nutrition,” says Medrano, citing archaeological evidence that points to people in the Texas Mexican region consuming mesquite some 9,000 years ago. “[It] was not just the food of choice, but it was a symbolic reality and identity of the people, much like corn is today for Mexicans.”

The tree’s dried seed pods can also be ground into a flour, known as mesquite meal, that lends itself to a variety of preparations like breads, cookies and beverages.

Growers such as McCartyLand Farms in Seguin sell the pods, but they can easily be picked off mesquite trees around the Texas Hill Country. “In the springtime, just go over and pick the pods when they’re dry. That’s it,” Medrano says. “You can use them to cook or put them in a blender to make flour.”

With the ground meal, he makes breads and cookies, and in his upcoming cookbook, he shares recipes for mesquite atole and mesquite agua fresca, illustrating the diverse uses of the ingredient. Another ingredient that Medrano would like to see rediscovered

“The plant-based cooking traditions in Mexican gastronomy are very strong and they’re very ancient”

Adan Medrano

is the sunflower, particularly sunchokes, also known as Jerusalem artichokes. These are the edible tubers of the native sunflower variety called Helianthus tuberosus.

Medrano pairs the sunchokes with corn in a sunchoke and corn tart or serves them cooked simply atop pipián ranchero and tortillas.

The tubers have a slightly sweet, earthy flavor and a texture that resembles water chestnuts or potatoes. Today most of what we consume of the sunflower are its seeds, but eating other parts of the plant was an ancient tradition in Texas that can be reclaimed. Growing up as a migrant farmworker, Medrano feels deeply connected to the land. Beyond inspiring people in the kitchen, he hopes that people will develop an appreciation of how plants are an integral part of our earth and become more attuned to taking care of it. “This plant-based book is really about enjoying the beauty of the earth upon which we walk and from whom we get sustenance,” he says.

He also hopes to inspire younger generations to explore the ancient Texas Mexican plant-based recipes and traditions. “They’re fun to learn about,” Medrano says. “They’re very tasty, and … they have a story. I think food is always wonderful when it connects you to a story, whether that story is about the food itself, our ancestors or about you.”

Aside from spending time with her family, Paula Niño Kehr loves to explore Houston and learn about the people behind its food. She also enjoys cooking, dancing and reading.

Left Page Elote

Right Page: Chef Beatriz Martines

Left: Beans at a Farmers Market by David Leftwich

Right: Nopales by David Leftwich

Top Left: Medrano photo by Marie D. De Jesus

Bottom Left: Pipián Sunchokes Photo by Adán Medrano

Top Right: Fresh Chiles by David Leftwich

Nestled in the heart of the Texas Hill Country, The Wayback stands as a testament to the charm and hospitality of Austin. With its roots deeply entrenched in the ethos of community and comfort, this quaint retreat offers an unparalleled experience for both locals and travelers alike.

An Immersive, Restorative Experience

At The Wayback, guests are invited to immerse themselves in the essence of Texas Hill Country while basking in the serenity of its tranquil surroundings. Whether seeking solace from the hustle and bustle of everyday life or embarking on an adventure through the vibrant streets of downtown Austin, this boutique hotel serves as the perfect haven for relaxation and rejuvenation.

Cottages with a Touch of Casual Elegance

Guests are offered the choice of eight classic board-and-batten cottages, each exuding its own unique blend of charm and character. With interiors that seamlessly blend fresh, natural elements with a touch of vintage flair, every cottage offers a cozy retreat from the outside world.

Farm-toTable Dining as Relaxing as it is Delicious

One of the standout features of The Wayback experience is its commitment to farm-to-table dining. With menus that change with the seasons, guests are treated to the freshest and finest flavors sourced locally from nearby farms and artisans. Whether indulging in a sumptuous meal in the elegant dining room, enjoying a leisurely bite on the patio, or

opting for a picturesque picnic on the lush lawn, every culinary experience is a delight.

Located at the Door of the Texas Hill Country

Here, guests can celebrate the region's rich culinary heritage. Conveniently located just minutes away from downtown Austin, The Wayback also offers easy access to the renowned vineyards, wineries, distilleries, and breweries that dot the Hill Country landscape. From leisurely wine tastings to adventurous brewery tours, guests are invited to explore the diverse array of experiences that await just beyond the hotel's doorstep.

Perfect for Special Occasions, Corporate Retreats & Intimate Weddings

In essence, The Wayback offers more than just a place to stay—it provides a sanctuary where guests can embrace the spirit of Texas hospitality while creating memories to last a lifetime. Whether seeking a peaceful retreat or an exciting adventure, The Wayback invites all who enter to experience the warmth and charm that define Austin's vibrant culture.

9601 Bee Cave Road Austin, Texas 78733

512.520.9590 / waybackaustin.com / reservation@waybackaustin.com

Highlights

- Farm to table cafe

- Eight board and batten cottages

- Salt water pool

- Close to downtown & the Texas hill country

Use Code EDIBLE15 for 15% off cottage stays

TANTALIZING empranillo

SETTING TEXAS WINE APART

WORDS BY STACEY INGRAM KALEH

Perhaps more than any other locally grown grape, Texas Tempranillo tantalizes our taste buds. Its luscious mouthfeel and delicate dynamism make it worth exploring again and again — and a varietal that Texans seek out. How has this Spanish varietal captivated both Texas wine makers and wine drinkers?

According to Julie Kuhlken, Ph.D, WSET III, CEO and co-owner of Pedernales Cellars in Stonewall and a sixth-generation Texan, Texas may be the largest grower of Tempranillo outside of its native Spain, where it’s the foundation for many celebrated wines. “Texas could be a second home for Tempranillo. We have the right conditions,” says Kuhlken.

Kuhlken and her husband David, co-owner and winemaker, chose to focus on Tempranillo when they started Pedernales Cellars in 2006. “At the time there had been some commercially grown Tempranillo but it was not clear that it was going to be a winner for Texas, ” says Kuhlken.

She had a feeling Tempranillo would like the dry heat on their property. Today, it’s almost 50 percent of what they grow, make and sell. When you visit Pedernales Cellars, you may see as many as six Tempranillos available, and they almost always have Tempranillo Reserve, their flagship wine, on the tasting menu.

“What really made Tempranillo so successful in Texas is captured by its name, which means ‘the little early one,’” Kuhlken shares. “The thing about Tempranillo is that it ripens very quickly and early, and in Texas that’s fantastic because you get it out of the heat early in the season. We pick Tempranillo in our vineyard in late July, long before the dog days of summer.” This is important because the fruit maintains its acidity.

It’s also advantageous from a business and sustainability standpoint. “With a grape that wants to grow here, you don’t have to intervene as often with chemicals. It’s more sustainable. It’s better for a business where you want to make a living. It’s better from a holistic view at every stage,” Kuhlken emphasizes.

For Ron Yates, the decision to focus on Tempranillo was more an affair of the heart. The flip-flop clad owner and president of Spicewood Vineyards in Spicewood and Ron Yates Wines in Hye is a seventh-generation Texan and comes from a long line of farmers. But he was the first in his family to not grow up on the ranch.

A self-described socialbutterfly, he’s long been interested in bringing people together to celebrate good times. That passion shows as Yates flutters between his office, the tasting room where he loves to say hello to customers and the vineyard.

Yates fell in love with Tempranillo while studying abroad in Spain as a University of Texas at Austin student. He lucked out and lived with a family who grew Tempranillo in the Toro and Ribera del Duero regions. Even more than the wine itself, he was inspired by the power of wine to bring Spanish families, like the one he stayed with, together at the dinner table. “Even the kids who were away at college would take the train home, spending hours traveling, every Sunday to have lunch with mom,” he says. “And wine was always part of that.”

“Tempranillo was the impetus for this whole endeavor,” Yates says. He was studying communications and was on track to become a lawyer, when he let his passion guide him in a new direction — bringing some of that Spanish wine and spirit to the Texas Hill Country. He purchased Spicewood Vineyards in 2007 and planted Tempranillo in 2009, as soon as he could get some vines. His first commercial release of Tempranillo was in 2012, and since then, he’s been spreading his love for the wine to all who walk through his doors.

THE RIGHT CONDITIONS FOR RESILIENCE

Yates says one reason Tempranillo does well in Texas is that “the topography, the soil types, the growing conditions” are comparable to Spain’s.

Another reason is its resilience across the state’s different growing regions. “Tempranillo grows well in all the major growing areas — West Texas, the Hill Country, the High Plains. And that’s nice because Texas, as you know, has variable weather,” says Kuhlken. “Having the diversity of where you can source it is very useful.”

“Tempranillo has been grown in Texas at a larger scale for more than 15 years, and has gained a reputation for consistent quality fruit,” says Paul Bonarrigo, owner and winemaker at Messina Hof Winery, which has locations in Bryan, Fredericksburg, Grapevine and Richmond. He, like Kuhlken and Yates, is a fan of the grape and has deep roots in Texas.

Bonarrigo, whose family has been Texas wine-making pioneers for 46 years, also highlights the range of benefits the state provides wine makers. “Texas is a huge and diverse state in regards to terroir and grape growing potential … We have great water in both quantity and quality for keeping our plants healthy, we have a wide range of nutrient rich soils that allow for many varieties and styles to be made here, and we have strong agricultural and innovative roots that help us to constantly be pushing to improve and develop new ways of growing and making wine.”

A DIVERSITY OF EXPRESSIONS

When Yates started producing Tempranillo, he was working with two styles, one from his Spicewood Estate and the other from the High Plains. Now, he sources Tempranillo from seven or eight different Texas vineyards. He’s drawn to the opportunity and challenge of exploring how grapes grown in different regions of the state yield different expressions.

“To me the Hill Country is like [Spain’s] Ribera del Duero where it’s hot, not too cool even at night, needs more oak influence and produces big grippy, heavy Tempranillo,” he says. “We [his winery team]

tried some fruit from the High Plains and it had a bit of a softer side that reminded me more of a Rioja, more delicate with more intricacies, not as ‘slap-you-in-the-face’ when you drink it.”

Kuhlken is also passionate about the complexity of Tempranillo, which can be classified as Joven, Crianza, Reserva or Gran Reserva depending on how long it is aged in oak. “Tempranillo is a grape that is very sensitive to how long you age it,” she says.

Joven Tempranillos tend to be lighter and brighter, young wines with little oak influence. They showcase the primary fruit flavors of the grape. Crianza wines are aged a minimum of two years with six months to one year in oak barrels. They carry more complexity, with subtle oak and a hint of spice. Reserva Tempranillos have a more robust mouthfeel, more oak characteristics like vanilla, cedar and tobacco and smoother tannins. They are aged for 36 months and spend a minimum of 12 to 24 months in oak barrels. Gran Reservas, which are aged for at least five years, two or more in an oak barrel, have well-integrated tannins and a long, lingering finish.

Not only does length of time in the barrel matter, the type of oak also shapes each wine. “For me, with French oak you get more of the smokiness, and with American oak you get more of the vanilla and coconut qualities,” says Kuhlken. “The thing you get from oak aging is both the flavors you get from the oak and all of the oxygen exchange, which changes the tannins … the polymers form longer strings and then they become softer. The oak helps smooth [the tannins] out.”

Thanks to terroir and the oak-barrel aging, you can find a Tempranillo suitable for any of our Texas “seasons.” A Tempranillo is the perfect companion for a winter campfire, a spring festival, a summer barbecue or Thanksgiving supper in the fall.

Left: Pedernales Cellars photo by Ralph Yznaga Right: Becker Vineyards photo by Monique Threadgill

Left: William Chris Vineyards photo by Ralph Yznaga

Top Right: Photo courtesy of Spicewood Vineyards

Bottom Right: Photo courtesy of Messina Hof

CHALLENGING THE STATUS QUO TO SHAPE TEXAS’ WINE IDENTITY

The dynamism and complexity of the varietal also makes Tempranillo an excellent grape for Texas. It offers room for experimentation that whets our Texas-sized appetites to push boundaries.

For innovators like Yates, who’s been working with Tempranillo for more than 16 years, the varietal offers the opportunity to challenge the status quo. When he started, the goal was to make wine that everyone enjoys and brings people together. One way he pushes himself is through collaboration and friendly rivalries with other Texas winemakers. “It’s really fun, really tight-knit, and people really help each other out,” Yates says of the Texas wine community. “There’s so much to learn. I’m 17 years into this and I’m barely scratching the surface. The collaborative element here helps make everyone better.”

“At first it was like, can we do this?” says Yates. “But once I got into it, there’s nothing else I’d rather be doing. Now that we’ve figured out it’s possible to have a successful wine business in Texas, for me, it’s about testing the limits of quality. I want to continue to get better and better and better.”

Bonarrigo and Kuhlken share similar sentiments and are also motivated to expand notions of what is collectively possible for Texas wine. “We have learned a lot over the past 46 years about where grapes grow well and what viticulture practices lead to the best quality fruit, but we still have so much more potential that is unexplored,” says Bonarrigo. These days, wineries all over the state serve Tempranillo, from Spicewood to Stonewall, Hico to Lubbock to Bryan. Texas winemakers, including Pedernales Cellars, Spicewood Vineyards, Ron Yates Wines and Messina Hof, have won numerous awards at the national and international level for their Tempranillo wines. But what is it that really makes Tempranillo a frontrunner for “the grape of Texas,” as Yates calls it?

“It’s the best suited to the fight of growing grapes in Texas,” says Yates.

“It ripens early, making it sustainable, and pairs well with the food we like here,” Kuhlken says, giving examples such as barbecue, steak and enchiladas.

“It grows well, makes great wine, and people are becoming more and more aware of what we are doing with it in Texas,” Bonarrigo says of the varietal.

“I think Tempranillo has a second home here,” says Kuhlken. “However, Texas is the size of France, there’s no single variety that’s going to knock out all of the others because there’s lots of things that grow well in Texas. Mourvèdre is good, Viognier is excellent, Tannat is excellent…but I think Tempranillo is particularly well-suited.”

While Kuhlken, Yates and Bonarrigo acknowledge that Texas will never be known for just one grape — more than 40 varieties are grown here today — they all agree that Tempranillo has the capacity to set our state apart on a national, and even international, scale.

WINE IS A GREAT STORY

When it comes to Texans’ love of wine, it all boils down to taking pride in hard work and invention, finding solace in companionship and helping to make life just a little bit better for your family and neighbors.

No one captures this essence quite like Yates. “Each wine, each grape, really, tells its own unique story,”he says. They highlight the many people and the hard work that goes into producing each bottle: late nights chasing deer out of the vineyard or lighting fires before a freeze, and many on-the-fly adaptations.

Yates takes immense satisfaction in people enjoying the wines made from vines he and his team planted, tended and protected. “All that work that we do,” Yates says, “is to bring people together in celebration — and I love that. To me life is about sharing the good times. Our hard work gets to help people enjoy their good times.”

Whether you’re looking for an award-winning wine, a delicious wine to bring to dinner or a barbecue with family and friends, or a wine that tells the story of Texas, try Tempranillo from a local winery.

Tell your friends the story of how that Tempranillo journeyed from the vineyard to your table, passing through the hands of many passionate, hard-working growers, winemakers and bottlers. Then let the wine open up a new story that’s yours to write.

Stacey Ingram Kaleh is a native of the Texas Hill Country. Born and raised in Austin, she lives in Spicewood with her husband, two young daughters and fluffy dog Zeus. She’s been exploring Texas wineries for more than a decade, enjoying great wine, stellar company and scenic views as she learns from local winemakers. Follow her wine adventures on Instagram @TXWineGirl.

Augusta Vin 140 Augusta Vin Ln. Fredericksburg, 78624 augustavin.com

Becker Vineyards 464 Becker Farms Rd. Fredericksburg, 78624 beckervineyards.com

Bell Springs Winery 3700 Bell Springs Rd. Dripping Springs, 78620 bellspringswinery.com

Bending Branch Winery 142 Linder Brand Rd. Comfort, 78013 bendingbranchwinery.com

C.L. Butaud 12345 Pauls Valley Rd. #2 Austin, 78737 clbutaud.com

Driftwood Estate Winery 4001 Elder Hill Rd. Driftwood, 78619 driftwoodwine.com

Fall Creek Vineyard 1820 County Rd. 222 Tow, 78627 and 18059 FM 1826 Driftwood, 78619 fcv.com

Haak Vineyards & Winery 6310 Avenue T. Santa Fe, 77510 haakwines.com

Hilmy Cellars

12346 E. US Hwy 290 Fredericksburg, 78624 hilmywine.com

Hye Meadow Winery 10257 W. US Hwy 290 Hye, 78635 hyemeadow.com

nwood Estates 10303 US-290 Fredericksburg, 78624 inwoodwines.com

Kuhlman Cellars 18421 E. US Hwy 290 Stonewall kuhlmancellars.com

Lewis Wines 3209 US-290 Johnson City, 78636 lewiswines.com

Llano Estacado Winery 3426 E. FM 1585 Lubbock, 79404 llanowine.com

McPherson Cellars 1615 Texas Avenue Lubbock, 79401 mcphersoncellars.com

Messina Hof Winery

Bryan Estate Winery 4545 Old Reliance Rd. Bryan, 77808

Harvest Green 8921 Harlem Rd. Richmond, 77406

Hill Country 9996 US Hwy. 290 Fredericksburg, 78624 messinahof.com

Pedernales Cellars 2916 Upper Albert Road Stonewall, 78671 pedernalescellars.com

Perissos Vineyard and Winery 7214 Park Rd. 4 W. Burnet, 78611 perissosvineyards.org

Pontotoc Vineyard

Picnic Table

7899 US Hwy. 290 Hye, 78635

Weingarten

320 Main Street

Fredericksburg, 78624

pontotocvineyard.com

Ron Yates 6676 Hwy. 290 W. Hye, 78635

ronyateswines.com

Saddlehorn Winery

958 FM 1948 N. Burton, 77835 saddlehornwinery.com

Salt Lick Cellars & Wine Garden 18300 FM 1826 Driftwood, 78619 saltlickcellars.com

Signor Vineyards 362 Livesay Lane

Silver Spur Winery 107 Pecan Street Hico, 76457 silverspurwinery.com

Spicewood Vineyards 1419 Co. Rd. 409 Spicewood, 78669 spicewoodvineyards.com

Slate Theory E. 10915 US-290 Fredericksburg, 78624 slatetheory.com

Torr Na Lochs Vineyard & Winery 7055 TX-29 Burnet, 78611 torrnalochs.com

William Chris Vineyards 10352 US Hwy 290 Hye, 78635 williamchriswines.com

Paul Bonarrigo Photo Courtesy of Messina Hof

What's In Season

SEASONAL HIGHLIGHTS This Spring

Bok Choy, Green and Red Cabbage, Kohlrabi, Napa Cabbage

Broccoli, Cauliflower, Romanesco

Easter Egg Radish, Scarlet Turnip, Watermelon Radish, Fennel, Beets

Garlic, Leeks, Shallots, Spring Onions, Sweet Onions

Microgreens, Salad Greens

Mustard Greens, Rainbow Chard, Spinach

And... Strawberries!

From the Water Crawfish

Soft-shell Crab (from April)

Black Drum, Sheepshead, Spanish Mackerel

For more information on farmers markets, seasonal recipes and what’s in season, visit edibleaustin.com

Edible flowers turn an ordinary dish into a showstopper. Here are some simple ways to incorporate flowers into these springtime dishes.

Wholesome Hummus

Recipe and photos by Pauline Stevens

1 clove garlic, smashed 2 cans garbanzo beans (approx. 15 oz ea.), drained 8 T. tahini

1 oz. extra virgin olive oil, plus extra to drizzle

11/2 T. lemon juice

1t. salt, to taste

Option: add 1/4 t. cayenne pepper or 1t. paprika

PREPARATION

Rinse the garbanzo beans and place them on a kitchen towel. Gently rub to remove the skins. Simmer for 15 minutes and drain.

Place garbanzo beans and remaining ingredients in a blender or food processor and mix until smooth.

Drizzle with extra virgin olive oil and add your preferred toppings, such as grape or cherry tomatoes, basil, kalamata olives, and a sprinkle of edible flowers for a little extra flair.

Pair hummus with bread, crackers or scoop it with your favorite veggies.

Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.

Salmon and Goat Cheese Appetizers

Serves 4

8 oz goat cheese

1/4 t. fresh dill, oregano or chives

3-5 slices smoked salmon

1 baguette

1T. olive oil

1 pinch of salt and salt and pepper to taste

1 lemon

Option: add capers and purple onion for extra flavor

Garnish with fresh edible flowers

PREPARATION

Begin by slicing a baguette into half-inch thick pieces. Spread olive oil on one side of each slice. Toast, grill, or sauté the bread until it achieves a slight golden brown hue. In a bowl, mix pepper, chopped spices, and goat cheese with a spoon. Alternatively, leave the goat cheese natural. Spread goat cheese onto one side of each slice of bread. Top each piece of bread with a slice of smoked salmon. Decorate with chopped herbs and edible flowers. Add salt to taste and a few drops of lemon for a refreshing twist.

ADDITIONAL OPTION

For an elegant touch, consider adorning the goat cheese with edible flowers. Shape the goat cheese with your hands as desired and delicately place petals or flowers on top. Store in the refrigerator until ready to serve.

B l o s s o m B li s s

SPRINGTIME ADVENTURES IN FLOWER FARMING

It ’s that time of year when the monotony of driving on Texas interstates is brightened by the brilliant blues, purples, oranges and reds of bluebonnets and Indian paintbrushes that have seemingly blossomed out of nowhere. Flowers make us happy. The sight of them — and the giving and receiving of them — brings us joy. Whether you’re planning a special event, want to tell someone you’re thinking of them with a surprise bouquet, or just want to bring a bit of nature’s beauty into your home, these local farms are growing happiness —in the form of flowers!

A RNOSKY FAMILY FARMS

“I strongly believe that flowers can unite us, bringing all people and all cultures together,” says Pamela Arnosky, co-owner of Arnosky Family Farms. She recalls that the old-fashioned community barn raising they held for their famous Blue Barn was a true testament to what we can all do together. That barn, situated on a beautiful 60 acres, is now a staple of both Wimberley and Blanco, with many regular visitors from Austin and San Antonio. The farm operates on an honor system. Visitors enter the barn, pick up the flowers, vegetables or eggs they want and leave cash.

After running a small greenhouse business in Brenham, Frank and Pamela Arnosky started farming in 1991, purchasing the perfect land for their farm on FM 2325. The Arnoskys are passionate stewards of their land, which is home to many native plant and animal species

“It is a treasure to be protected,” says Pamela. “All are welcome there, and it is a sort of portal of connection to what is best on this Earth.”

The couple grow cut flowers on 16 acres. They’ve sold to grocery stores and farmers markets in Austin for many years. After building the Blue Barn, they began to supply their own farm market with bedding plants, hanging baskets and garden transplants. One of their most popular flowers is ranunculus, which has a long vase life.

Pamela explains that most cut flowers should last as long in a vase as they would on the plant. “Start with a clean vase, remove all of the leaves that will be below the water line, and use flower food if you have it, or at the minimum, you can put a drop of chlorine bleach in the vase. Changing the water frequently, while removing the spent flowers is also very important in maintaining maximum vase life.”

The Arnoskys’ passion for flowers is contagious. “Flowers are pure

love,” says Pamela. “Before anything can bear fruit, it must flower. So the flower represents the promise of successful outcomes.”

They love welcoming people to the farm to experience the inspiration that flowers can bring. “The Blue Barn has become a destination for folks seeking peaceful, beautiful outdoor times, alone or with their families. We plant the flower beds around the barn to be beautiful at Mother’s Day, for example, so folks can come out for a picnic and buy a bouquet to take home.” To learn more, visit texascolor.com.

WINKELMANN FLOWERS

Winkelmann Flowers is a small flower farm outside of Austin, where a husband-and-wife team have transformed their passion for farming, flowers and creating into a sustainable family business. Grant and Carrington Winkelmann fell in love while attending Texas A&M and started growing their flower farm when they moved to the Austin area in 2018. A farmer through and through, Grant has been growing and selling vegetables since high school. When the couple started the business, he chose crops that would be profitable on a small amount of acreage. “Based on my experience growing both, I knew that flowers could generate a lot more income on an acre than vegetables; it also didn't hurt that my girlfriend and later wife, Carrington, was falling in love with floristry at the same time!”

Carrington runs the floral studio, which she describes as “flowering around Texas for weddings and gatherings.” It’s hard to imagine a beautiful wedding without flowers, but it can be easy to go overboard. If planning a wedding on a budget, Carrington suggests focusing on centerpieces on your tables and for the wedding party.

“Florists are natural creatives,” she says, “and [they] love color so give them the freedom and flexibility to create for you, and as long as you've hired someone whose style matches your own, they will usually deliver a floral vision better than any you could've dreamed up yourself!”

In addition to providing wedding florals, the pair appreciate how flowers can enhance our everyday lives. “Many of us have jobs or lifestyles that require us to spend most of our time indoors. Flowers bring the natural world inside and allow us to watch something grow and change over time.”

The Winkelmanns grow tens of thousands of flowers a year on a little less than two acres. They get particularly excited about flowers that aren’t typically grown in Texas. “We are known most for our ranunculus, dahlias, lisianthus and coxcomb.”

“I strongly believe that flowers can unite us, bringing all people and all cultures together”

Pamela Arnosky

WORDS BY ASHLEY BROWN | PHOTOS BY MONIQUE THREADGILL

Left and Right Page: Arnosky Family Farms

“Recently, we have also gotten into tulips in a big way and we also grow lots of delphinium, snapdragons, marigolds and sweet peas, among other crops.”

Their flowers are available at Austin Flower Company most of the year and occasionally at San Antonio Flower Company. They also offer weekly drop-offs and delivery to Austin florists, who can sign up for information about weekly availability on their website thefarmerandi.com. They can even arrange a porch pickup for you at their home in San Marcos or farm in Driftwood. Just reach out to them anytime.

WILDSEED FARMS

Wildseed Farms, in Fredericksburg, is the largest working wildflower farm in the country. It is the go-to spot for seeds, plants or simply a lovely afternoon spent enjoying fields of flowers and a wine tasting.

Owner John Thomas is a native south Texan who grew up in a ranching family in Eagle Lake. In 1971, he combined his planting expertise, Texas ingenuity and business knowledge to start a turf seeding company. As it grew into a successful business, developers and landscape architects asked: “Why not wildflowers?” In response, John formed Wildseed Farms in Eagle Lake in 1982 and invented two machines to produce the results he dreamed of: the J-Thom 42 Wildseeder and Vacuum Seed Retriever (VSR).

As the farm and his wife Marilyn’s beloved gift shop grew in popularity they decided to expand. In 1997, John designed and constructed Wildseed Farms Market Center located on 200 acres on Highway 290 east of Fredericksburg. The farm features walking trails, flower fields, display gardens, a nursery, a deli and a large gift shop offering home decor, women’s apparel, jewelry and seeds. There is also the winery that features Texas wines grown and bottled on the farm. The Market Center is open year-round.

John currently has over 1,500 acres of wildflowers in production and is considered one of the leading experts on wildflowers in the nation. He actively consults with many state highway departments including those in Texas, Oklahoma, Louisiana, Alabama, Florida and Ohio. Learn more at wildseedfarms.com.

FLOWER CHILD URBAN FLOWER FARM AND STUDIO

This micro flower farm, owned by Gracie Cavnar, is a pastoral respite embedded within Hope Farms in south Houston. Hope Farms is a project of Recipe for Success Foundation, a nonprofit Cavnar founded in 2005. The organization’s mission is to end childhood obesity by educating children about their food and by mobilizing the community to provide them healthier meals. The seven-acre Hope Farms contributes to that mission by growing fresh, affordable food and training veterans and others to become urban agri-preneurs.

Because much of the classroom work Recipe for Success does was shut down during the pandemic, Cavnar started Flower Child knowing that growing and sharing flowers would make her happy. There weren’t many farmers growing cut flowers in Houston.

“I’m all about local farming, whether it be food or flowers, with regard to the impact on the carbon footprint, supporting the local economy and the ecological nature of growing flowers organically. And I felt like a lot of people shared that sensibility,” says Cavnar. So she rented space within Hope Farms and began growing flowers in a 1/8-acre garden and greenhouse.

Using the success of Flower Child as an example, Cavnar now offers classes through her nonprofit foundation on how to turn a farm into a business.

“The beautiful piece, for me, of having a flower business is the Zen quality to it of focusing on growing and nurturing things,” she says. She also loves that the flowers are growing just minutes from most of her customers, smack in the middle of the bustling city. The farm is open to the public Saturdays from 9 a.m. to 1 p.m. so that visitors can experience that “Zen quality” for themselves.

Flower Child offers a variety of services. Customers can sign up for regular deliveries of fresh-cut bouquets designed and created by Cavnar or for the birthday club, which offers 12 flower deliveries to friends or family on their birthdays. Corporate customers can contact Flower Child about supplying flower arrangements for events. The company also does limited weddings and special events. Cavnar works closely with these clients, curating the wedding in her field based on their color preferences. And finally, Flower Child offers “Bubbles & Bouquets,” which are private flower arranging classes.

In the spirit of friendship and giving, Flower Child also offers Grace Notes — gifts that include some of Cavnar’s other products such as homemade chocolate, bath salts, potpourri and edible flower petals.

Whether it’s giving or receiving flowers or enjoying them in your garden, flowers can enhance your mood. “It literally changes your brain chemistry. Every time you look at and appreciate them, you get that rush,” says Cavnar. “No gift brings more joy.”

Learn more at flowerchild.love.

Writer and editor Ashley Brown lives in Wimberley with her family of rescues: a dog, two cats, and two donkeys. In addition to animal welfare, her passion is exploring the Hill Country's natural beauty, small farms, eateries and drinkeries.

Culinary Classes & Events

Here are some great options for local cooking classes and culinary events you won’t want to miss:

Austin Entertains A night to Sip and Savor by The Junior League of Austin MARCH 7 / 2024

A grand tasting event showcasing a selection of Austin’s most talented female chefs and culinary artisans with sips from local winemakers, distilleries and breweries.

Purchase tickets at austinentertains.org

Watch Their Confidence

Our 3-hour cooking classes run year round and provide an empowering environment for children 3-18 to try new foods and take on - Summer camps and weekend

Top:

Photo courtesy of Wildseed Farms

Bottom:

Photo courtesy of Flower Child

A Room with a Hill Country View

Ap tly known as a “little piece of heaven,” Wimberley is a magical, charming and convenient place for a weekend (or longer!) getaway. Just an hour from Austin and San Antonio and three hours from Houston, Wimberley provides a respite, a nature retreat, a shopper’s paradise, a friendly community and a place to unwind and enjoy delicious food and drinks. Whether you prefer a secluded cabin or a full-service inn, there are ample options for comfortable accommodations.

C REEKHAVEN INN & SPA

Nestled along Cypress Creek on a beautifully serene three acres, Creekhaven Inn & Spa is a boutique wellness resort. After owner Helena Hauk went through a years-long, arduous personal journey to get healthy and feel good, she decided she wanted to bring accessible wellness to all of Creekhaven’s guests as well. As the largest bed and breakfast in Wimberley, Creekhaven has 16 rooms situated within stone and wood buildings. The landscape that surrounds them boasts a patio and grassy knoll along the creek, shaded by beloved cypress and oak trees. A true oasis, the patio is alive with vibrant flowers and plants and the friendly squirrels who enjoy being spoiled by staff and guests alike with nuts and treats.

Just a 10-minute walk to Wimberley Square, the inn is a full-service property where guests can opt to enjoy total privacy or take advantage of a high level of hospitality. Hearty but healthy breakfasts are made from scratch with love and care and delivered to guests’ doorsteps if they prefer, or they can dine on the patio or in the main house. The caring staff wants guests to feel pampered and relaxed.

VINTAGE OAKS FARM

“You can get that lovely high-end experience — and an incredibly good night’s sleep — without the fuss or pretension,” says Hauk. “There’s not a whole lot like us out there, and it’s hard to know what you’re going to get until you experience the magic.”

Twelve of the 16 rooms have been renovated, and most have jetted soaking tubs. The inn is also committed to non-toxic cleaning — they mop their floors with vinegar, and avoid fragrances in the laundry detergent and rooms, except for a signature essential oil blend, made by Hauk, which is used in diffusers in the rooms. “Our only other fragrances are the natural delicious aromas coming from the kitchen each morning,” she says

Creekhaven Inn has an onsite spa where you can treat yourself to a massage, and bikes and kayaks if you want to play outside. They can also arrange private yoga classes or sound immersion experiences. “You can totally bliss out and never leave your room if you want, feeling safe and secluded … or, with all Wimberley has to

offer, you can excursion out until your heart’s content and enjoy the shopping, wineries, breweries, glass blowing, fishing, golf, horseback riding, hiking and swimming,” says Hauk. They also love hosting retreats — whether it’s corporate or an artist/creative retreat — and bringing people together with intention.

creekhaveninn.com

Vintage Oaks Farm in nearby Driftwood is the ideal location for a wedding or event, situated on 12 acres just seven minutes from Wimberley Square. It also offers charming accommodations for those looking for a getaway.

The Hunters Cabin is a rustic, cozy retreat, perfect for those seeking a tranquil escape surrounded by nature. It is not lacking, though, in modern comforts. With its huge window providing views of wildlife, the cabin’s interior is designed with a blend of vintage hunting and fishing decor alongside contemporary amenities. Guests can unwind by the firepit or enjoy barbecue and scenic views from the private deck.

The Red Rooster cabin adds a touch of whimsy and character to the Vintage Oaks Farm experience. This colorful and uniquely designed cabin stands out with its next-door chicken coop, a source of fresh eggs for guests. The interior is adorned with eclectic decor, making it a delightful place to relax and rejuvenate.

Beyond the cabins, Vintage Oaks Farm provides guests with a serene environment, picturesque surroundings and a range of amenities to ensure a memorable wedding or event. “For couples seeking a wedding experience that seamlessly blends nature’s beauty with timeless romance, the Open Air Chapel is a whimsical haven where love is celebrated amidst the vintage oaks and the magic of the great outdoors,” says owner Sissi Baskin. “The rustling leaves provide a natural symphony, and dappled sunlight filters through the lush canopy creating a dreamy atmosphere.”

A three-day wedding package offers a unique and comprehensive celebration that goes beyond the traditional one-day event. It provides the couple and their guests with a more relaxed and immersive experience, allowing everyone to fully revel in the joyous occasion. They also offer the perk of a certified wedding planner to oversee countless details. “Their expertise, industry connections, and organizational skills contribute to a well-executed and memorable celebration for the couple and their guests,” says Baskin.

Enchanting and Unique Texas Hill Country Wedding Venue

Ideal for hosting non-profit, corporate and all other events

The farm is also home to the Live Oak Event Center — a space crafted for corporate excellence. “From state-of-the-art facilities to elegant aesthetics, our event center sets the stage for successful meetings, impactful presentations and unforgettable celebrations,” says Baskin. If you’re seeking a one-of-a-kind location in the Hill Country for your next special occasion, look no further! vintageoaksfarm.com

BIRDSONG CABINS

Birdsong consists of six secluded cabins spread across 10 acres. Every cabin was built from the ground up by owner Rodney Bursiel.

Although Bursiel is now an award winning photographer with his own gallery in Wimberley, he and his father ran a construction company for years. In 1997, Bursiel was savvy enough to buy five acres in a great location on Skyline, off of RR 12, just minutes from the Wimberley Square. He started with two cabins, and admits it took him about seven years to learn about the rental property business. Back then, there was no Airbnb and everything went through one property management company — Wimberley Lodging. In those early years, most of the guests were Houstonians who had seen the cabins advertised in their local newspaper. With nothing but a phone number, they’d book them sight unseen. They were always pleasantly surprised when they arrived. Each Birdsong cabin maintains total privacy — the only life you’ll see from the porches or yards are deer, foxes and birds. All of the cabins have their own private pool, hot tub, king bed and full kitchen — except Little Bird, the cozy yet sleek tiny house with a small kitchen and hot tub out in its courtyard. Each cabin is decorated with care by Bursiel, and features his photographs from around the world. He regularly renovates and updates them to ensure they’re fresh and modern in addition to being cozy and comfy.

Birdsong is a great choice for those seeking the privacy and concept of actual homes, with no shared walls, and little to no interaction with others. It’s a true getaway, four miles from the Square — and just down the road from Jobell Café and Bistro as well as Casa V Wine, where you can stock up on nice wine to bring back to relax under the dark skies and listen to coyotes in the distance. The cabins are also a relatively affordable option given the benefits of having a full kitchen where you can save money by cooking at “home.”

If you’re a nature lover, Birdsong Cabins were created with you in mind! birdsongcabins.com

If you prefer to be closer to the plethora of shops and restaurants, Wimberley Inn + Bar is located in the perfect spot, less than a mile from the hustle and bustle of the Square. “We are close to the action but still secluded enough for a tranquil getaway on our six acres. Our on-site bar and kitchen and oversized pool are great unique amenities, providing for a resort-like experience. With so much to enjoy, some guests feel inclined to spend their entire visit on property!” says innkeeper Ben Webster.

The inn has hosted guests since the ‘80s, but had a full renovation in 2020. New amenities include rainfall walk-in showers, Parachute linens, fresh and eclectic decor with their signature hot pink accents and beautifully xeriscaped grounds. The old innkeeper’s house was converted into a bar and restaurant, serving craft cocktails and delicious bites for guests and locals alike. The bar has a relaxed vibe, decorated like a tasteful living room, with an outdoor deck where twinkle lights and a large fire pit create a lovely ambience. There’s even a little library off the bar if you’d like to peruse the bookshelves while sipping a cocktail. They feature a unique full brunch menu on Saturdays and Sundays (menus are available on the website).

Despite the fact that the inn is the largest in Wimberley, there are only 21 guest rooms of varying sizes and configurations, including six larger suites, two of which are exclusive upstairs bar suites. So while guests can enjoy all of the amenities of a hotel, there’s still a rather intimate feel. “Our tiny-but-mighty team is always just a text message away from handling requests, offering recommendations and suggestions, or helping with reservations!” says Webster. wimberleyinn.com

RELAX / HEAL / UNWIND /

Left Page

Left: Photo courtesy of Creekhaven Inn

Right: Photo courtesy of Vintage Oaks Farm

Right Page

Left: Photo courtesy of Birdsong Cabins

Right: Photo courtesy of Wimberley Inn + Bar