Meet The Chef: Matt Taylor, Farmhouse Kitchen

Meet the man behind your meal kit; Chef Matt Taylor has been cooking for over 15 years with notable Texan restaurants under his belt (Wink, Swift’s Attic). After beginning his career working in the produce department at a health food store, he became seriously interested in food and began cooking at home for himself, trying new cuisines and techniques. Chef Matt understands the challenges of cooking at home and he is passionate about the benefits of cooking good, local food for you and your family.  “This curiosity hasn’t gone away- cooking is my favorite thing to do professionally and personally,”

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Use Your Bushel: Week of January 22

January 22: Large Bushel

Baby Bok Choy (1 bunch), Beets (1 bunch), Broccoli (1 lb avg) or Cauliflower (1 head), Butternut Squash (1 each), Collard Greens (1 bunch) or Kale (1 bunch) or Spinach (1 bunch), Grapefruit (2 count) or Oranges (5 count), Green Onions (1 bunch) or Fennel (1 bunch), Lettuce (1 head), Mushrooms (1/2lb avg)

January 22: Medium Bushel

Broccoli (1 lb avg) or Cauliflower (1 head), Butternut Squash (1 each), Collard Greens (1 bunch) or Kale (1 bunch) or  Spinach (1 bunch),

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