Bob’s pondering’s

The Legacy Outdoor Market

Sun, 28 Feb 2010 19:54:54 -0600

This Outdoor Market is relatively new to the San Antonio metroplex. The Market is located on the Northeast corner of Hwy 281 and Loop 1604 on the North side of San Antonio. The market is held every Sunday from 10am to 3pm in the Legacy parking lot near Starbucks. It started late summer of 2009, and has been building up steady. There are upwards of 30 Hand Craft Vendors. Many of the craft vendors are steady regulars. Other craft vendors are finding out how great this market is becoming, so there are new crafts to see on any given Sunday.
When Uncertain Farms started as a regular vendor in Oct. 2009, besides myself there were 4 other Farmers Market Vendors. Also specialty vendors like Cowgirl Granola, Elliott the Corn Roaster. On most weekends there is live music which brings a nice background ambiance to the market.
In January 2010, the Hill Country Farmers Market Assoc. became part of the Legacy Outdoor Market. This alliance between the two markets, in my opinion is what will make this market “The Talk of San Antonio”. Now the Legacy Outdoor Market, along with the quality crafts has 12 - 15 Farmers Market Vendors. You can now find Homegrown and Locally grown Texas produce 5-7 Farmers. Other great vendors include grass fed beef, free range chicken (frozen) and lots of eggs. handmade granola, roasted pecans, fresh shelled pecans and related byproducts, handmade brittle, pastries and brick oven breads. And of course I have a large assortment of canned fruits and veggies.
I will go into more detail in future blogs, but for now check out www.legacyoutdoormarket.com then come on out and spend some time with the friendly folks at the market..... See you there.

An Awesome Farm to Table Experience

Thu, 21 Jan 2010 17:46:54 -0600

This Blog is about our Small Truck Farm and what we are about. One of the many things that I promote is my version of The Farm to Table Program.
On Thursday evening January 21, I was invited to attend my first Media FAM hosted by the wonderful folks at the Westin at La Cantera Resort. WOW, is the first thing I was thinking. The event was held at the La Cantera Grille.
As I arrived I was warmly welcomed by Philippe Wilhelm, Food and Beverage Director. Sensing that this sand hills farm boy from Seguin might be feeling a little out of his nature. Philipe filled my hand with a wine glass. Then Steven Krueger the esteemed Wine Sommelier poured a Chenin Blanc, Fleur Sauvage from the Becker Vineyards located between Fredricksburg and Stonewall, Texas up in the Hill Country.
With a sly smile , Philipe tells me to relax it will get better. Later I’m going to hand you a microphone and you get to stand in front of all the guest and talk about your farm and the Farm to Table experience .
Taking a step behind the door into the kitchen I get the behind the scene look as Executive Chef John Armstrong, John Herdman Chef de Cuisine, “the well known for his spice” Ernie Estrada, Chef de Cuisine and Pastry Chef Henry Wesolowski work their individual talent and magic on the evening menu.
Upon finding the seat with my name on it, I find myself seated with 5 lovely ladies to share the table with. We were treated to a fantastic meal featuring Wild Game from the Broken Arrow Ranch, & Bob’s Cowboy Candy from Uncertain Farms (see the spaetzle). All Paired with Texas Wine from The Becker Vineyards.
While the superb waitstaff served each course, and Steven Krueger poured the accompanying wine. Each of the Special Guest talked about their relationship with La Cantera and the Farm to Table experience.
Dr. Richard Becker shared with us the History of his Vineyard, talked of his grapes and the different wines they produce. He talked of aging grapes in oak barrels to bring out the flavors of the wine. Dr. Becker also shared with us his unique relationship with La Cantera. He extended his invitation to us all to come and tour the vineyards
Chris Hughes of the Broken Arrow Ranch, Up near Ingram Texas. Now the second generation of family to work the ranch told the story about how they raise wild game and also go out to Local Game Ranches to harvest the animals. The truly great tasting Texas Wild Game, prepared by highly talented Culinary Team of the Westin is a meal to set your teeth in and a delight to the taste buds.
Then true to his word, Philippe handed me the mike. After the “Deer in the Headlights “ look wore off, I talked about what my version of the Farm to Table experience means to Uncertain Farms. I told of how it all started at the Leon Springs Farmers Market. When Philippe Wilhelm, John Armstrong and other Chefs came to the Local Farmers Market looking for a Farmer to provide them with local grown farm fresh produce. This is one time I am glad I raised my hand. The Culinary Team at Westin have helped me continue a vision I have of the Farm to Table experience that I know will only thrive in the growing seasons to come
In closing, I wish to thank Philipe Wilhelm, Chef John Armstrong and his Culinary Team. Steven Krueger and the always charming Donna Butler for inviting me to this special event.
To all the Media Fam guest and the Lovely Ladies seated with me. Welcome to
San Antonio, Texas. Your insight to our area, the Westin La Cantera Resort and The Farm to Table Experience. I look forward to reading, so send me “5 copies for my mama”. It was a Honor to finely meet Dr. Becker and Chris Hughes each of whom I have heard so many good things. A special thanks to Mrs. Bunny Becker for the home made soap. Made with Lavender grown on the Becker Vineyards. Now I smell so sweet.

getting the old weeds out

Wed, 30 Dec 2009 13:20:38 -0600

Pre-planting discing to turn under old weeds and prep the soil for new crops. You want to disc deep and lay fallow until you are ready to start laying out beds. If there is time go back in a week or so and disc under any weeds that maybe trying to start up again. This is a good time to spread out any compost.
I tend to keep compost only in the bedding rows. If you have a small garden then you can cover the whole plot with compost and till under.
We use a lot of the fallen leaves that never seem to go away. I also use the leaves as a weed barrier between row crops. They also help retain moisture and keep walkways cleaner. As you walk them into the soil add more. Then You can till them under later in the season for compost.

Planting onion sets

Tue, 29 Dec 2009 10:33:21 -0600

Today is a rainy day. No wind. It looks like a good day to burn some brush piles that have been waiting for months. Also I have decided where to put the onion sets. I usually do about 10,000 sets. I am going to just pick up enough sets to do a few rows at a time. Your local feed stores and nursery's should carry them. Past years I ordered 10,000 at a time. All excited when they arrived, still motivated at about 5000 (hand planted) losing enthusiasm around 7500. “are we done yet”?
Now is a good time to look through the seed catalogs and start dreaming about Home grown Spring Veggies.

Follow the 2010 planting season

Mon, 28 Dec 2009 13:50:57 -0600

In this blog I am going to attempted to Honestly describe the phase s of small Truck Farming. The time involved, the Crops Planted and Harvested. Then on to market. This blog is a great way for those interested in where their Food is grown. How it is grown. Also how it is brought to the various market places that We support.
Up to this point in the last few weeks I have been discing up last seasons overgrown weeds. I have also been thinking what I want to plant for the upcoming season. Where I want to plant the crops, keeping in mind seasonal crop rotation .