The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Foster Crossing Pecans

Jim and Robyn Luscombe at the Market at Luscombe Farm.



Just north of where the new Collin County Outer Loop is being built, you will find a hidden gem: a working pecan orchard, farmed and tended by Jim Luscombe and his family. Jim, his wife Robyn, their adult children and at times even the grandkids can be found nurturing this 10-acre orchard of 500 pecan trees through every season, with all hands on deck during the fall harvest.

Great-grandfather Doc Luscombe purchased the first parcel of land around 1912, and at one point the property totaled roughly 1,000 acres. Doc gave the land to his offspring. Jim recalls, “When I was a kid and my grandparents had it, the farm was at its maximum. When I was a senior in high school, Highway 75 came up, which cut off 200 acres. The big utility power lines came through and took another 100 acres. The impact of development keeps coming at us.”

Jim is the fourth generation to inhabit his family’s land, but the first to cultivate a pecan orchard. Previously, cotton and grains grew on the farm.

Foster Crossing Pecan’s orchard of 500 trees.

“I wanted to finish out my life on our family land,” Jim recalls thinking as he prepared to retire from a career in industrial engineering and computer science. His Aunt Martha, who owned much of the land sold him some of her 300 acres. “Twenty years ago, I took all the training from Texas A&M, got all the books, did research to learn where to plant, which varieties to plant, how to plant, and how to care for them. When we started out in 2002, Robyn and I planted 100 trees, bare-rooted, directly in the ground.” Jim dug the holes and Robyn and their girls put the trees in the ground. His idea had blossomed into Foster Crossing Pecans.

Hopping into Jim’s truck, we head over the hills and down to the orchard. The orchard is flanked to the north and south by native pecan trees which are hundreds of years old. Certain that pecan trees would thrive, Jim planted the new orchard between these two native groves, beginning with improved varietals that grow thin, paper shells: Pawnee and Desirable. “Our favorite is Pawnee; it’s the first to produce and the quickest off the tree,” says Robyn. Pecans take about 15 years before growing fruits and have long lifespans. The grand natives may no longer produce fruits, but they stand guard as the great overseers of the young orchard.

“Pecans produce, by nature, every other year. And they use so much energy producing that crop that it takes two years to recover. As a farmer, you can influence that by tending to soil amendments and water. Every year I take soil samples and send them to A&M to analyze, and they send back a report, and from that we have a company in Gunter who custom blends soil amendments. We give our trees nutrients in the spring to help them set fruit.”

During fall harvest season, the extended family jumps in to help, even the littles, and they hire the rest. Harvest starts in October as different varieties ripen. “Jim has them all charted out,” Robyn says. “But one year right before harvest, we had a huge windstorm, and it blew all the pecans together, so we ended up with an ‘Orchard Blend’!”

Harvesting includes shaking, picking, and sorting. It’s a hands-on process, and the imperative is that only the best go into the cracking machine. The Luscombes harvest and cull, and can end up with 5,000 pounds in a good year. “It’s a lot of work!” says Robyn. “And every year there’s something. Last year was the awful freeze and then summer aphids; we had a terrible crop.”

The Luscombes first started selling their pecans in small, limited amounts one blustery, bone-chilling November. They sold them from their farm truck on the side of the road in downtown McKinney, bundled in overalls and heavy coats. Word spread. “Then people started coming to the farm, so we had to figure out a better way. It’s just us producing, and when we’ve sold out, we have to get more ready for the next day,” says Robyn.

Fresh, family-harvested pecans from Foster Crossing Pecans.
Jim inspecting this year’s abundant crop.

The hard work and lack of a middleman are values they cherish. Robyn says, “We’ve passed this work ethic on to the kids, and now the grandkids. It’s also taught them social kindness: people walk in, they’re greeted, we say hello, shake their hand.” Even the grandkids, she says, will explain, “‘Yes, sir, you see these are Pawnee …’ and even the little one is asking, ‘How many would you like?’ We’re passing that standard along.”

Robyn appreciates their regulars. “It’s how we built this business,” she says. “People come up here year after year, and where they used to buy two to three bags, they now stock up on 10, 12, sometimes 25 because they know the quality and appreciate the personal touch.” Freshness can be preserved in the freezer or fridge.

This year, the Luscombes expect a terrific crop. They’ll welcome hundreds of people during the busy pecan season, from November to January. Returning customers know they’ll be getting a little of what Robyn calls “pecan therapy” with a dose of Southern hospitality. “It’s more than pecans,” she says of the land. “It’s a magical place.”. The 2023 crop is ready the first weekend of November. For exact updates and more information, call 214-458-4107.
1303 W. Foster Crossing Road in Anna, TX

You can also find Jim Luscombe at the State Fair of Texas, judging the Pecan Pie Competition.

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