Fresh From the Farm - Our Blog

Click here to shop the Barnyard Sale now! Howdy there, Friends of the Farm! Spring has sprung here in central Texas: the birds are chirping, the flowers are blooming, the air is fresh... and that means it's time for some good old fashioned spring cleaning. For us, spring cleaning always starts outside. We've been focusing our attention out in the garden most days planting some trees and vegetables, or out in the greenhouses with the geraniums and Easter lilies. Some of you might remember those cute little succulent bowls we had for our local customers a few weeks ago! Of...

We are very excited to announce our latest product, an antiseptic hand rub in our classic Rosemary Mint fragrance! Formulated with 80% isopropyl alcohol, rosemary & peppermint essential oils, and Aloe Vera gel for the nourishing effectiveness you expect from our products. Keep reading if you want the whole saga of how it came to be!

Score Big With Our Favorite Super Bowl Recipes! No matter who you're rooting for, our recipes will make your party's food a winner!  WINNING GAMEDAY RECIPES Hot Crabmeat DipChipotle Hot WingsHoney Red MeatballsSweet Hots 'N Cream CheeseSuper Ole DipBlack Bean and Corn NachosSmoky Ranch DipQueso FundidoSmoked Sausage in Bourbon-Chipotle Sauce with Sweet & Hot Peppers

INGREDIENTS 3 cups flour3/4 cup sugar1 1/2 cups butter softened2 tablespoons water1/4 teaspoon salt1 teaspoon vanilla extract3/4 cup Fredericksburg Farms Old Fashioned Strawberries PreservesConfectioners' sugar for dusting INSTRUCTIONS Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, sugar, and vanilla until just combined. Add the flour, water, and salt and mix on low speed until the dough comes together in a mass. Dump the dough out onto your work surface and shape into a flat disk. Cover with plastic wrap and place in the fridge for 30 minutes. Roll the dough out to a uniform 1/4 inch thickness and, using a cookie cutter,...

  According to TODAY food contributor and chef Elizabeth Heiskell, “For years, I ate traditional pecan pie and was completely satisfied. I had no idea what I was missing until my dear friend Sarah brought this pie to our Thanksgiving dinner. I guarantee you will have a similar epiphany. The chocolate chips and bourbon are a lagniappe, a Louisiana term for a little extra surprise.” This recipe makes two pies to feed a crowd, but you can easily halve the recipe if you like. Ingredients: 1 package (14.1 oz./399 g) of 2 refrigerated piecrusts 3 cups (12 oz./375 g) chopped...