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DRIPPING SPRINGS FARMERS MARKET
WEEKLY NEWSLETTER
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April 9, 2025
3pm-6pm | Dripping Springs Ranch Park | Map
1042 Event Center Dr. | Dripping Springs, Texas
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48 Vendors - Full List Below
| | As we get into warmer weather, the heat can catch up with you subtly. Please make sure to stay hydrated when visiting market. If you need a quick cool-down while you're there, refreshing AC and water fountains are just inside the entry foyer, which you can reach through the door next to the musician. | |
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Saturday, April 12th: Dripping Springs Art League "Second Saturday" Art Market in the Triangle. Details
- Wednesday, April 16th: Egg Hunt at Market (4:15 pm)
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Saturday, April 19th: 3rd Annual Eggstravaganza at Ranch Park! Details
- June 4th: Market moves to mornings for Summer
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Owner: Aimee Mick
Location: Dripping Springs, TX
With Easter coming up, we're re-connecting with our most local lamb provider. Scroll down for a fantastic holiday recipe from Aimee.
Q: Tell us about what you bring.
A: I bring various cuts of Dorper lambs under a year old, which delivers a milder flavor. Everything is always fresh-frozen and sold within 30 days of butchering. I have Rabbit too, and Organic soy free pasture-raised chicken eggs and also a couple dozen organic duck eggs each week. I recently added whole lambs that are perfect for roasting on a spit!
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Q: How long have you been at DSFM?
A: Ten years? Since 2012 or 13… Oh, that’s more than ten years! I retired in 2010 and started selling at the Wimberley Market shortly after.
Q: How long have you been producing?
A: We’ve raised animals to sell at auction for thirty years. Mostly goats and cattle, but we’ve only been selling sheep since we started coming to market.
Q: What do customers like most?
A: Loin chops. They sell out the minute I get ‘em. It’s like a baby t-bone steak…easy to grill with delicious flavor.
Q&A with Aimee continues below...
| | This Week's Fresh Selections | | |
Engel Farms: It's still a little early for Peaches, but John and Allyn are very excited about their incoming Strawberry crop! These strawberries are picked ripe for fullest flavor, making their shelf life brief. Ask John for tips on good ways to store.
Hope Full Farm: Head Lettuce, Broccolini, Arugula, Spinach, Lettuce Mix, Kale, Chard, Kohlrabi, Beets, Green Onions, Fennel, veggie transplants, and a large assortment of fresh culinary herbs.
Millwood Farms: Lots of starters for your garden as well as seasonal veggies.
Songland Farm: Lettuce Mix, Salad Mix, Spinach, Curly Kale, Arugula, Beets (Red and Golden), Arugula, Radishes, Pea Shoots, Sunflower Sprouts, Spring Onions, a few Carrots, and Bouquets.
Wild Candy Farm: Microgreens and more! We're never sure what they'll bring, but it's always a wonderful surprise.
| | Vendor News and Promotions | | |
Master Crafts
This week, Master Gardeners will offer guidance to attract pollinators to your garden and landscaping along with spring gardening tips. Since “April showers bring May flowers,” a flower craft project involving tissue paper pieces will be available for children to take home. As part of our Earth Kind principles, there will be new colorful vinyl stickers (for kids of all ages) to apply to water bottles to promote water conservation. Once again, we will offer fun new garden-related coloring pages.
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Home Scones
Easter brunch is easy and delicious with TruCrumb's Buttermilk Biscuits and Blueberry-Lemon Scones (always gluten-free!). Keep them in the freezer until you're ready to bake and have bakery-quality freshness in minutes!
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Rhub the Right Way
Fran's Pies is bringing Strawberry and Blueberry Popsters and Muffins coming in Morning Glory, Lemon Curd, and world-famous Blueberry (reg. and gf) Pies are coming in Classic Apple and Strawberry-Rhubarb! Fran's Pies always uses organic flour and sugar.
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Jerry Kirk
A Dripping Springs native, Jerry Kirk provides an acoustic Americana backdrop for your farmers market experience. Check out a preview of his music online at ReverbNation.
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Product Highlight
Oumi’s Sweet Mustard
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I’ve never been a fan of honey mustard except to flavor up a vinaigrette. So when Grace with Oumi’s Preserves tossed a jar of her South African sweet mustard at me last week, I accepted it with reticence, and just in case, grabbed a pack of sausages and some butter tortillas for a quick weekend breakfast.
Opening the jar brought a pleasant surprise. The sweetness in South African mustard is less obvious than with honey mustard, and is just as surprising as the texture, which is as creamy as Greek yogurt. The mustard’s spice hits nasally, hinting at horseradish, and it worked wonderfully with the sausage wrap. Unfortunately, the plans I had for vinaigrette were delayed, as I found an infestation of cabbage aphids had knocked out my kale plants, leaving me saladless on Sunday night. I took that time I would have spent whisking to see if I could dig up a vinaigrette recipe.
The internet doesn’t have a ton of salad dressing options using the sweet mustard sauce, though there are suggestions that it plays well with potatoes, making it an intriguing base for nicoise salad dressing and as a stir-in for mashed potatoes. Mainly, eaters prefer it as originally intended: as a tasting sauce for savory, salty meats, but if it catches on here in Texas, I think it might just make a name for itself as the perfect accoutrement for kolaches.
It's also pretty darn good straight off the spoon, but you’ll have to look at the jar’s ingredient list to find out why.
If you'd like to sing praise by writing a review for a market favorite, please email Charlie.
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Meet Your Makers
Q&A with Mick Family Farms continued from above.
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Q: What got you into it? What keeps you in it?
A: *Laughs* I actually got into it because I was doing competitive herding with Border Collies and needed to teach them to herd. I got a few sheep to get started, which turned into more and more sheep, and all of a sudden, we had too many and had to do something with them. Now I love selling lamb at farmers markets. I spent 30 years driving to Austin to work for the state and never saw daylight. We wanted to eat clean, to eat meat that we produced, and wanted to be involved with DSFM in some way.
Q: What other markets can you be found at?
A: Dripping Springs is the only market that I do, but you can also find my lamb at a few nicer restaurants in the area. I periodically to Abby Jane and Thyme and Dough when I have enough in stock.
Q: Any words of advice for folks curious about cooking lamb?
A: Try it. You’ll love it. I usually tell people if they can cook beef, they can cook lamb. It’s better for you, it’s richer in flavor. It’s just smaller cuts of red meat. I’ve got tons of recipes to get people started.
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Recipe of the Week:
Greek Leg of Lamb
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Click here for downloadable version.
Ingredients:
- 4-5 pound bone-in leg of lamb
- zest and juice of 2 lemons
- ¼ cup olive oil
- 2 tbsp finely chopped fresh Oregano
- 1 ½ tsp salt
- ½ tsp cracked pepper
- 2 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh sage
- 2 cups white wine
- 5-6 cloves finely chopped fresh garlic
- 10 Yukon gold small potatoes
- 4 tbsp butter
Process:
- Combine oil, lemon zest and juice, oregano, rosemary, sage, garlic, salt and pepper. Pour over entire surface of the leg of lamb roast. Place in large Ziploc bag and refrigerate at least 4 hours. Overnight is preferable.
- Remove roast from the refrigerator and allow it to come to room temperature.
- Preheat oven to 475F.
- Place potatoes in a single layer in the bottom of a heavy iron Dutch Oven. Pour in white wine and place the roast fat side-up on top of the potatoes. Pour the marinade in the pot also. Place roast in the middle rack of the oven, uncovered, for 20 minutes.
- Reduce oven temperature to 300F and cook until roast is very tender (an internal temperature of 155F). Depending on your oven and the size of the roast this may take up to 4 hours.
- Make sure to check it at least a half an hour before you think your roast should be done.
- Turn oven onto broil. Broil roast for 5-7 minutes to create a nice crispy top.
- Remove roast from oven and cover with tin foil. Let roast rest 15-20 minutes before slicing and serving.
- Remove potatoes. Using a skillet over medium-high heat, bring remaining liquid to a boil and reduce. Turn off heat and add butter, stirring until melted in. Pour reduction sauce over sliced meat.
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Over the weekend in Austin, we saw temps dip to an extremely unseasonable 40 degrees. A lot of the plants in my garden got a little grumpy about it, but they made it through just fine.
20 miles west in Dripping it was a different story, as a touch of frost and bitter winds took out Marianne Simmons' potato crop. Unfortunately, it's too late to replant. She'll have to wait and see if the onions can rebound.
The average last frost date in Dripping Springs comes in late March. And while most of us can shrug off a late snap as a nuisance, this kind of tragedy can erase countless hours of work for those of us closest to the earth. John Engel, whose peaches he says made it through okay, also says he can't remember a frost this late since 1996. I hope your garden fared well, and I also hope you can take a moment to appreciate the hard work and occasional suffering our produce providers go through.
Good luck, Marianne -- we'll miss your buttery red potatoes this year -- and thank you to everyone who comes out each week to support our local growers.
| | Sights and Scenes from Last Week's Market | | |
To provide a community gathering place where local food producers, artisans and community organizations educate and sell directly to consumers.
The City of Dripping Springs believes that local agriculture is essential to the region's economy, and is committed to making economic and educational connections between residents and local agricultural producers through the Dripping Springs Farmers Market.
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The Dripping Springs Farmers Market offers local, homemade, and self-produced foods and goods. Many vendors offer samples on site. You can find more information about individual vendors on the Farmers Market Website. If you would like to apply to be a vendor, please email us at farmersmarket@cityofdrippingsprings.com.
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Members:
Chair | Gouri Johannsen
Vice Chair | Marianne Simmons
Secretary | Teresa Strube
Claudia Oney
Nikki Dahlin
Janet Musgrove
Erika Fritz
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Market Manager: Charlie Reed
Community Events: Johnna Krantz
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