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DRIPPING SPRINGS FARMERS MARKET
WEEKLY NEWSLETTER
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February 18, 2026
3pm-6pm | Dripping Springs Ranch Park | Map
1042 Event Center Dr. | Dripping Springs, Texas
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38 Vendors - Full List Below
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Dripping Springs Parks and Community Services is looking for feedback from you! Click here to take a super-short survey to tell us about your favorite park, event, or program. Your responses will help guide us to improving your environment and experiences!
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We were incredibly sorry to hear about the passing of Cindy Thompson, who hosted the Master Gardeners booth and touched so many of us across the community.
We'll have a deeper in memoriam next week. If you have thoughts or memories you'd like to share, please email Charlie.
| | This Week's Fresh Selections | | ** Vendor may have farm-fresh eggs. | | |
At Living Oaks, we are committed to providing a nurturing, enriching, Pre-K to 8th Grade educational experience rooted in the Waldorf philosophy. Our serene, 10-acre campus in the countryside of Dripping Springs offers a unique learning environment where children flourish in harmony with nature. Our campus includes purpose-built classrooms, a teaching kitchen, a biodynamic farm with animals, and multiple nature-integrated play spaces. Children enjoy daily chef-prepared, farm-to-table meals, and families are supported by a vibrant parent community with study groups, social gatherings, and shared traditions throughout the year.
Come meet us at this week's market to learn more!
| | Vendor News and Promotions | | |
Eat Like a King
To continue your celebration of Mardi Gras, Christen with The Song I-cing will have King Cakes this week!
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Rhub the Day
Fran's Pies will have Lemon Tarts and Orange Tea Cake slices, with Muffins coming in her world-famous Blueberry (reg. & gf). This week's pie is her personal favorite: Rhubarb! Fran's Pies always uses organic flour and sugar.
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Sharon Bourbonnais
Occupying a fun niche between New Orleans-inspired jazz and Texas blues, Sharon’s music swings and sings of romance, charm, and panache.
Sharon earned a Music Education degree from UT Austin in 1990 and has been a regional fixture ever since. If you miss her at market, you might just catch her playing the occasional Friday night at Homespun.
Website – Facebook – Instagram – Spotify
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Recipe of the Week:
Red Beans and Rice
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Whenever I go to New Orleans, I absolutely have to have this at least once. Resembling chili more than anything French, this bright and zesty bowl packs a mighty punch.
While Andouille is the traditional sausage for this dish, I've found that Nester Ranch's hundred-year Texas Sausage recipe is a fantastic substitution, which would improve your dish even more if you smoked it ahead of time.
And though traditionalists will scoff, I've been adding kale to my Red Beans and Rice dishes for a while and highly recommend it for even more fiber.
Ingredients:
- 3 C Red Kidney Beans, cooked and set aside
- 2 cans if you don't want to cook from scratch.
- 5 C long grain White Rice, cooked and set aside
- 1 White Onion, diced
- 4 cloves Garlic, minced
- 15-oz Crushed Tomatoes
- 2-4 T Cajun Spice blend
- 4 links Sausage, sliced in half-moons
- ¼ C White Vinegar
- 4-6 Kale leaves, diced
- 2 C Beef Broth
- 2-3 Green Onions, diced
Process:
- In stock pot over high heat, sauté Sausage in butter until browned. Remove from pot and set aside.
- In same pot, add Onions and Garlic with a little more Butter and stir until Onions are slightly browned. Add Kale and stir frequently until Kale softens.
- Add Broth, Tomatoes, Cajun Spice blend, Beans, and Vinegar. Bring to a boil and reduce heat to low. Simmer 20-30 minutes to thicken. You may slowly add one T corn flour to thicken. Alternately, you can use a potato masher to mash Beans. Add Sausage and simmer five more minutes.
- Serve over Rice and sprinkle with Green Onions to garnish.
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Q: What's in the name?
A: It is the song that I sing...it is my passion
Q: Tell us about what you bring.
A: Elevated southern baked goods, that take you back to grandma's kitchen, made with organic ingredients and no seed oils. My biscuits (frozen bake at home option as well) and my fried pies (fried in beef tallow) are my specialties. I also provide a variety of cakes, sweet breads, and pastries. Through the summer I have brioche style, high-protein hamburger buns.
Q: How long have you been at DSFM?
A: It will be two years in April.
Q: How long have you been producing?
A: I started my baking journey at seven years old, making spelt bread weekly for our family, and cake decorating at eight years old when I took a Wilton cake decorating class. So I've been baking for 30 years! In 2009 I started working with my sister in the family bakery that she started. In 2018 I went solo with growing my cake decorating business and I have worked on and off as a pastry chef in fine dining restaurants.
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Q: What do customers like most?
A: The quality of my goods! I have multiple people tell me that my banana bread is the best they've ever had, my biscuits are like their mama used to make, my fried pies are perfect (especially the apple and chocolate), and my special occasion cakes are appreciated for not only being pretty, but also tasty.
Q: You decorate cakes as well?
A: Yes! Cake decorating is the reason I chose my business name and logo. I love turning cakes into art. Baby showers, birthdays, weddings... Stop by my booth sometime and flip through the photo book of my work!
Q: What got you into it? What keeps you going?
A: As a homeschooler, baking was a part of everyday life. My dad had multiple different family businesses and modeled that life for us, so when my sister's baking business grew and she needed help, I moved from working in my dad's barn door shop to baking. When I began to serve in fine dining, I realized I could produce just as good of desserts as some of them were producing. As soon as the opportunity to work as a pastry chef arose, I took it and quickly discovered that I not only have the talent for it, but also the passion. It gives me joy to see people's faces light up when they taste my products and I get to flex my creative side with thinking of new flavors.
| | Sights and Scenes from Last Week's Market | | |
The Spring 2026 edition of Dripping Springs Parks and Community Services guide, Explore, is available now! We've got tons of new programming and events coming up for kids and adults.
Click here to scroll through the issue, seeing all the seasonal services your Parks team provides, including classes and events like our new Archery club, Family Campouts, Movie Nights, Founders Day, Coyote Kids, a Bird City Breakdown, and so much more.
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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.
| | The Dripping Springs Farmers Market offers local, homemade, and self-produced foods and goods. Many vendors offer samples on site. If you would like to apply to be a vendor, please email us at farmersmarket@cityofdrippingsprings.com. | | | | |
Members:
Chair | Gouri Johannsen
Vice Chair | Marianne Simmons
Secretary | Erika Fritz
Claudia Oney
Nikki Dahlin
Janet Musgrove
Frankie Bayne
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Market Manager: Charlie Reed
Community Events: Johnna Krantz
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