Farm Tour for the Farm Crisis Fund
May 25, 2019
Farmers markets are wonderful, but there is nothing like actually visiting a farm to make you feel truly connected to the people that grow your food. For our spring farm tour this year, we visited Water Boy Farms in Lucas, Pure Land Farm in McKinney, and Stonebranch Microfarm in Celina. Originally, we intended to go to Lewellen Farms for the second stop, but the spring rains drowned most of farmer John Lewellen’s crops so there wasn’t much to see. There’s simply no arguing with Mother Nature. We wish John the best in getting his farm back on its feet.
Guests received a mimosa as they arrived at Water Boy Farms, home and farm of Rick Wells, founder of the Seed Project Foundation. Water Boy has a one-acre garden flanked by 24 beehives, tended by Deedee and Wes Price of Bare Naked Bee Company. Bee farmer Deedee demonstrated to the guests how you build a beehive from the bottom layer to the top, explaining how bees inhabit the hive and produce honey. Bob the Brewer was on hand to pour beer brewed in-house at Harvest Seasonal Kitchen during the demo. To kick off the food portion of the day, guests received flaky homemade sausage biscuits from Chef Andrea of Harvest on the way to the buses, led by Rick Wells and Kaci Lyford.
Father and daughter team Jack and Megan Neubauer welcomed the bus at Pure Land Farm for the second stop after a morning of helping families harvest produce on their pick-your-own farm. Toby Thomason poured crisp white wine from nearby Eden Hill Vineyard while the guests explored the farm with Jack and Meg, snacking on blackberries from their two acres of thornless canes. Chef Taylor Rause from the restaurant Rye created a salad featuring entirely ingredients from the farm, such as romaine, arugula, radishes, and blackberries. Time to get back on the bus!
The third stop was at the farm of another father and daughter team, Allan and Erin Robbins of Stonebranch Microfarm. They use permaculture practices focusing on building top soil and biodiversity to produce nutrient-dense food, which they take to the farmers market every Saturday. Denton distillers Ironroot Republic Distillery was on hand with cocktails made with their award-winning whiskies, and Chef Robert Lyford of Patina Green Home and Market handed out corned pork collar sandwiches on “everything” challah rolls, topped with duck egg salad and green tomato relish.
