HARTVICKSON PASTURED PORK
At the Hartvickson Family Farm near Lindale, Megan and Lee Hartvickson produce all-natural pork. “Our pasture-raised hogs lead a good life, eating acorns and non-GMO feed,” says Lee. The meat hogs are Blue Butts, a cross between their 800-pound Chester White boar and their female Large Blacks, both heritage breeds. Their USDA-approved products include pork chops, ground pork, tenderloins and hams, as well as breakfast sausage and bacon. For picnics, try their summer sausage or pepper Snack Stix. For summer grilling, there are three styles of bratwurst—traditional German, Philly Cheese Steak (with bits of cheddar, onion and green peppers) and Sassy Honey Barbecue.
Local connections: Hand-crafted sausage maker Just Encased uses Hartvickson pork as does paleo-centric Gourmalio. Pegasus City Brewery provides the Hartvicksons with barley mash for feed. At the brewery, they sell their pork jerky and Snack Stix. Buy Hartvickson pork on weekends at the Shed, Dallas Farmers Market, and on weekdays, at DFM’s Market Provisions.
FB: Hartvickson Family Farm
FAMILY MUSTARD RECIPE IS GOLD
Lee Anne Schorlemer Sugg has turned her grandma’s kicky recipe for German mustard into her Schorlemer Haus brand. She describes the taste as complex—sweet at fi rst, then the heat hits but quickly disappears. “I remember my mom giving jars to friends and teachers at Christmas,” she says. “I did the same and the response was always ‘You should sell this!’” Thanks to the revised Texas Cottage Food Law, she creates her product in her home kitchen. Look for
Lee Anne or husband Skip at the Farmers Branch Market, and the Crescent Court and Saint Michael’s farmers markets.
BEYOND KOMBUCHA, THERE’S MOTHER
Drinking apple cider vinegar “was life-changing for me,” says Allison Ellsworth. But tasty? It was not. “So I set out on a mission,” she says, “to make it healthy and taste good at the same time.” Now, she and husband Stephen can barely keep up with the demand for their Mother Infused Apple Cider Vinegar Beverage, made with real fruit, as in blueberry-sage and grapefruit-mint. It’s sweet (thanks to stevia), sour and a bit frizzante, and grows on you like kombucha. Find it at the Dallas Farmers Market, LOCAL, Corner Market—and now Whole Foods Market.
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.