Our mission is to build a strong local food community by connecting our members to the farmers, ranchers and artisans who produce their food. Farmhouse Delivery partners with local farmers and ranchers to deliver the highest-quality, sustainably produced food to directly to your door. We believe that the road to a thriving, healthy local food system is paved with inspiring recipes, the freshest, tastiest food, a return to the family table and a commitment to our local community. We are passionate supporters of the local food movement, and want to make it convenient, affordable, and exciting for people to eat healthy, fresh, seasonal, local food.
We’re doing a lot more cooking at home and when Uchi Houston’s Chef de Cuisine Chris Davies offered up his at-home version of Uchi Brussels Sprouts, we jumped at the chance to make them. Channel your inner chef and take Read on!
Even in these times, life shouldn’t have to be a backbend. With holidays like Easter and Passover or even birthdays and anniversaries still happening, there should be no reason to skip on the celebrations! This week, we’ve got everything you need Read on!
Everyone needs a few – those save-your-bacon, last-minute, pull-dinner-out-your-back-pocket recipes. A few years ago, we found ourselves out by the grill, thinking deep thoughts and cooking up a fat, juicy lamb steak. It was a good night made even better Read on!
Lamb Steak with Charred Shallots and Minty Green Garlic Yogurt Sauce There’s something deeply satisfying about gathering around a fire, the scents of wood smoke and charring meat rising up into the evening sky. In Catching Fire, anthropologist Richard Wrangham Read on!
Here at the Farmhouse, we’re (obviously) big fans of a sexy, ripe summer tomato or a perfectly plump peach, but there’s something to be said for the humble, earthy foods of winter as well. TBH, there are times in summer Read on!
We’ve got a new, crunchy veggie on our lineup this week. If you’re a Produce Box Subscriber, you may be asking yourself what to call that oddly-shaped alien vegetable is. It’s Kohlrabi! Crunchy like a radish, and mildly spicy, too. Read on!
Chef Brandon Martin of Nouveau American restaurant, Tillie’s is here to grace us this week with flavor, technique, and our favorite winter vegetables, sautéed and seasoned to perfection. Chef Brandon has dabbled in farm-to-table kitchens like Foreign & Domestic, Old Thousand, Read on!
It’s a cauliflower feast this week – with fresh-off-the-farm white cauliflower bigger than our heads! If you’re staring at its massive size thinking, “now how do I prepare this?” – don’t fret. You’re in for a real treat with our Read on!
Inspired by Goan, Indian, and Portuguese cuisine, Vixen’s Wedding in East Austin is known for their colorful dishes with bright, bold flavors to match. Using locally sourced ingredients, Chef Todd Duplechan brings the heat to every item on the menu. Read on!