Skip to content

Category Archives: Texas Eats

Texas Eats: Butter

Not traditionally considered a health food, butter has had some good press recently. If it’s made from milk that was produced by cows that ate grass, new sources say, it can be full of fatty acids and proteins that are actually good for you. That’s good news for butter lovers! More good news for butter [...]

Texas Eats: Tortilla Chips

Tortilla chips made by that famous national brand strangely make the corners of my mouth burn when I eat them. And if there’s one thing I know for sure, it’s that food shouldn’t hurt. Food should help. It should heal. It should satisfy and nourish. I’ve been thinking a lot lately about food’s restorative powers [...]

I’m questing for ‘kraut.

Cabbage is in-season around Texas, and I’ve been longing to make my own sauerkraut. It’s not a straightforward process, though. Or is it? I’m documenting the experience over at Eating Out of the (Local) Box. Have you made sauerkraut before? I hope you’ll share your tips!

Texas Eats: Sausage

They say you don’t want to see it made, but there’s nothing wrong with knowing where it comes from. This sausage came from Mandola’s Italian Market, at the Triangle in Austin. The cooks there make it themselves, using pork raised in Bryan. This variety, the traditional fresh, Sicilian-style one, is seasoned with fennel seeds so [...]

Texas Eats: Cabbage

Cabbage has tons of vitamin C. Its other qualities include a good shelf-life, diverse culinary applications, high yield in a wide range of agricultural conditions, and cash value – it brings in some 34 million dollars for Texas from only eight thousand acres each year. What doesn’t cabbage have? Sex appeal. Its most famous attributes [...]

Texas Eats: Beets

If the word “beets” causes you to conjure canned, pickled purple slices, try to suspend disbelief for a moment. Because beets don’t have to be that way. A fresh beet root, roasted and seasoned with a bit of salt and pepper, is a wonderful thing. Its greens can be eaten, too, prepared like any other [...]

Texas Eats: Sweet Potatoes

Texas is the country’s fifth-largest sweet-potato producer, with commercial production concentrated in the northeastern part of the state, and in Van Zandt county, especially. In 2005, more than 3,000 acres in the state were planted in sweet potatoes, for an annual cash value of nearly $10,000 dollars. Doesn’t seem like a lot of money? Well, [...]

Texas Eats: Apples

Didn’t think of Texas as a big apple state? It’s not, though a fledging industry exists. This apple came from Apple Country Orchards in the High Plains, near Lubbock. Although one 1905 catalog listed 17,000 apple varieties grown in the U.S., by the 1960’s the country had a near Red Delicious monoculture. While this variety [...]

Texas Eats: Meyer Lemons

If you travel to the southern part of the state, you might find these under the alias of “Valley lemons,” since they thrive in the warm climes along the Rio Grande. The fruit is the same, though: It’s a sweeter, more subtly flavored variety of the familiar, pucker-inducing lemon. It’s rind is thinner, too, and [...]

Texas Eats: Avocadoes

Avocadoes aren’t a huge crop for Texas, though they’re not insignificant, either, bringing in some $50,000 per year. They grow on large, evergreen trees that don’t tolerate the cold. Even a moderate frost can kill a tree, so avocado production in Texas is limited to the southern part of the state, especially parts of the [...]