Austin Urban Gardens

Raised Bed Gardening and Eating Well in Austin, Texas

Confituras Little Kitchen is Open! January 5, 2018

Filed under: Uncategorized — austinurbangardens @ 4:31 pm

Nearly seven and a half years ago, I did a blog post about the launch of Confituras, at the Barton Creek Farmer’s Market.  During the course of the last seven plus years, Confituras grew quite a bit, expanded her seasonal, artisanal jam offerings, won multiple Good Food Awards, participated in hundreds of events, worked her butt off and landed quite a few retail clients, including Whole Foods.

On Wednesday January 3, 2018 Confituras Little Kitchen, the brick and mortar biscuit and jam shop and community kitchen officially opened for business!  After a successful Kickstarter campaign, and over a year of navigating the arduous city permitting process and construction, this super clever shop is now open Wednesday through Saturday for Biscuits and Jam, locally sourced Little City Coffee and Lost Pines Yaupon Tea.  The shop also has a sweet curated collection of retail items for sale, including  Two Hives Honey, Barton Springs Mill, CoffeeSock and Springdale Handmade soaps made specially for the shop and our Calendula Salve.  Of course, you can still buy Confituras’ jams, jam boxes and a new biscuit box that includes biscuit mix and jam.


The commercial kitchen space will house local chefs and caterers, and will also provide space for new women owned food businesses get their start with help from those who have been in their shoes.

Go by and get some biscuits and jam this weekend!







Calendula Flowers for Healing January 4, 2018

Filed under: Uncategorized — austinurbangardens @ 10:10 am

The first time I saw Calendula (Calendula officinalis) growing in person, was some years ago at Springdale Farm.  I had heard of it, but didn’t really know why, and often heard it pronounced Cal-en-DOO-la, which is not correct.  The farm grows mostly edible flowers and Calendula is certainly edible.  The bright yellow or orange petals look great on a plate with other edible flowers and are popular with chefs.

What I didn’t know, was that Calendula is a powerful healing flower.  When Paula suggested that we should make a Calendula Salve for Springdale Handmade, I started doing some research on the plant and was absolutely blown away by what I read.  This flower, of the marigold variety, packs a powerful punch, and has been used for centuries, both topically and taken internally.   Thought to have antihemorrhagic and antiseptic properties, Calendula was used during World War 1 and the Civil War on battlefields for wound dressings to stop bleeding and speed up healing.  It is also well documented to have been taken internally, to heal digestive ailments and detoxify the gall bladder and liver.  It has been common in Mediterranean and Middle Eastern dishes, and the petals have been used to add color to butter and cheese.  Cool stuff!

I have been gardening for years, growing primarily food, and have been an advocate for “growing your own” for as long, but this revelation that plants could be such powerful medicine had not made it’s way into my radar until a couple years ago.  It’s fascinating.

To make our salve, we harvested lots of the flowers and dehydrated them, then decided on a mixture of oils.  We infused the oil mixture with the flowers for several months, and always have jars in various states of infusion.


You can steep the petals into a tea for a powerful punch, put them in soups and stews or use them as a beautiful component of any salad.  You could keep the infused oil around and apply it directly to scrapes, bug bites, rashes, or most skin situations.  It is great in salves, and could be made into a body butter, which we have done as well or a tincture, which we have not tried.

Calendula can tolerate some frost, and can be planted in the Fall in climates that don’t get too cold.  (Mine were blooming in December but are covered during this arctic blast.)  I’ll be starting some new seeds inside here in a few weeks then will also sow some directly into the soil in the Spring.  I ordered my seeds from Baker Creek Heirloom Seeds, my very favorite online seed source.  Their seasonal seed catalog is absolutely gorgeous.

If you aren’t quite ready to make your own, our version of Calendula Salve is available at the Springdale Farm farmstand, Epicerie, Flourish, Confituras Little Kitchen, Farmhouse Delivery and in our online shop.



Happy New Year, 2018! I’m Back… January 2, 2018

Filed under: Uncategorized — austinurbangardens @ 9:32 am

Happy New Year!  I haven’t been here in so long, but I always kind of knew I’d find something to say and come back to it.

When I stopped blogging, Paula and I had just launched Springdale Handmade.   Since that post, we have expanded beyond the Springdale Farm farmstand to quite a few retail locations.  I’m looking forward to blogging about them here.

We have learned so much on this journey, and my gardening has changed as a result.  I’m still growing lots of food, but have added an apothecary garden which I intend to really ramp up this Spring.  We use lots of herbs, flowers and other plants in our soaps, and I’m growing more and more of them in my own gardens.  The healing benefits of plants (and therefore essential oils) is so interesting to me, and I’m still learning every day.  We don’t use synthetic fragrance oils in any of our products, and I’ve learned lots about natural remedies that I think it might be interesting reading for some of you.

Going forward, it is my hope to blog about about it all.  For any subscribers who have held on over the last couple of years, it won’t hurt my feelings if you unsubscribe.  I’m hoping this new content will be interesting to someone and I look forward to journaling my new adventures.

Next post will be about Calendula Flowers.









New Year, New Project! Springdale Handmade January 15, 2016

Filed under: Uncategorized — austinurbangardens @ 9:44 am

Happy New Year!  I know, long time, no blog post.  2015 was perhaps the most difficult year of my life, with my beloved mother’s unexpected passing in January.  Once things started to normalize again, my dad got really sick and spent a month in the hospital and rehab hospital, followed by lots of home care until he got back on his feet.  I didn’t get much gardening done, or cook anything for over a month, and so nothing noteworthy happened that I was excited enough to blog about.

With the new year, comes renewed hope and the evolution of a new project!  You all know that Springdale Farm is my home away from home, and many of the topics of blog posts past, have occurred because of cooking, smoking, canning projects and events that take place there.  Paula (owner/farmer) and I always have a project in the works, and we  had been making soap and body butters for quite some time, and keeping them for ourselves.  People had asked to buy them off and on for months, and we would just share.  Because we seem to be the “more is better” types, we had build up quite an inventory of soaps, with batches curing in boxes in every nook an cranny of our respective homes.

A few weeks before Christmas, we decided to make some labels, and put some soap and candles that I had been making, out at the farmstand.  The response took us by surprise, and shoppers wiped us out!    Soap takes time, so we scrambled to make some batches of body butter, which requires no cure time, for the next market.  A hit!  So we made some Grapefruit Sugar Scrub for the next market.  Shoppers bought it all.

So, we decided to keep it up, and have been developing all natural, seasonal, produce inspired soaps, utilizing parts of the produce that would typically be thrown away.  Ground up, dehydrated citrus peel makes a nice, gentle exfoliant and adds a lovely scent to soaps.  Herbs, produce tops and local honey are lovely additions as well.  The body butters, scrubs and candles complement the soaps.  We are having so much fun with it!


IMG_1965IMG_1957IMG_1947We have big plans in the works for Valentines Day, as well as some other really exciting things in the pipeline.  Please come see us on Wednesdays and Saturdays from 9:00-1:00 at the Springdale Farm Farmstand, for your fresh produce and body products and candles!

If you’d like to keep up with what we are making, please follow us on Twitter @SpringdaleHM and/or like us on Facebook.

Feel free to contact us via email at

Happy New Year!





Mustard Three Ways July 31, 2015

I recently discovered the best hot dog I’ve ever had, the Texas Dogs from Salt and Time Butcher Shop.  Unfortunately, on the day I made this magic dog discovery, I also discovered that I was out of mustard.  So, I decided to embark upon a mustard making weekend.

I found a compilation of different recipes on a blog I refer to for lots of my canning inspirations, Punk Domestics.

I settled on three recipes, Dijon Mustard, Honey Bourbon Mustard and Imperial IPA Mustard.    The recipes all call for mustard seeds, brown and/or yellow or a mixture, apple cider vinegar, wine and or beer, and all required soaking for 24 hours or more for the seeds to absorb the liquid.  So I started on a Friday, doubling each recipe and measuring out all of the ingredients into three large jars with lids.  (Go big or go home, right?)




After the 24 hour soak, all of the liquids were absorbed, so I decided to go ahead and finish them.

Each one got the same treatment, adding additional ingredients for 2 of them, then blending in the Vitamix, then cooking down to the desired consistency.  I like my mustards smooth, so there really aren’t any detectable seeds left.



The only one of the recipes that I tweeked, was the Honey Bourbon Mustard, to which I added a little Bourbon Maple Syrup in place of some of the honey.  The flavor profiles sounded good, I’m happy with the result.

Each of these recipes is safe for water bath canning, and each processes for just 5 minutes.


I’m very pleased with each of these recipes and would make them all again.  It looks like I won’t have to for a while.  It’s fun to have extra to share along with my recommendation of the Salt and Time Texas Dog.


Lessons from my Summer of Pickles July 10, 2015

Filed under: Uncategorized — austinurbangardens @ 8:32 am
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I’ve always planted a few cucumber seeds, which have always produced a few cucumbers.  The last few years have been quite hot and dry.  This year, I planted a few cucumber seeds, but something was different than previous years.  We’ve had days of epic, drought busting rainfall.  I think it rained for 30 days straight, at least a little every day.

The cucumbers have flourished and produced more than I’ve ever seen.  The vines have jumped out of their beds and spread out in the yard, and I’m literally tripping over cucumbers.  So, with the first crop, I decided to make pickles.  Having had bad luck pickling cucumbers in the past, and lots of mushy cucumbers I searched for a recipe with little canning time, in hopes for the crunchiest pickles possible.



I settled on this recipe with only 5 minutes of processing time.

Garlic Dills

Garlic Dills

For the cucumbers that were too long for the jars, I cut them down to size, then sliced the ends into disks for sandwiches.  I think the spears make a neater looking jar and easier to pack.



In about half of the jars, I included a dried red chili to impart some heat.  I also varied the spices in each batch, some adding pickling spice, some coriander, some simply black peppercorns.

Garlic Dill Disks

Garlic Dill Disks

And the cucumbers kept coming.

They just kept coming

They just kept coming

So I kept pickling them.  I could have tried different pickling applications, but I really just like garlcky dill pickles, so I stuck to those.

I also acquired some Cornichons from a local farm and pickled those too, using a 4 day recipe given to me by my friend Stephanie.  I trust her with all food things.  Actually most of the interesting things I’ve ever done were inspired by her.



And then Boggy Creek Farm has these cute little Mexican Sour Gherkins, so I pickled them too using this recipe.

Mexican Sour Gherkins

Mexican Sour Gherkins

These were a little time consuming, having to scrape off the blossom end then puncture each little one.

Blossom End

Blossom End

I learned some lessons from my nearly non-stop pickling.  The short 5 minute processing time makes a big difference in keeping pickles crunchy.  However, the  most important thing I’ve found, is pickling them immediately after harvesting.  The pickles I made with cucumbers harvested that day are crunchier than those made after a couple days in the fridge.  After about 2 days in the fridge, the cucumbers turn to mush when pickled.  And finally, a big lesson.  When planting cucumbers, also plant dill.


It’s Sweet Corn Season, Make Esquites! May 28, 2015

Filed under: Uncategorized — austinurbangardens @ 4:28 pm
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I only eat fruits and vegetables from my garden or local farms, so everything I eat is in season.  One of the beautiful things about eating seasonally, is the anticipation for things I haven’t had since their last season.  I can think of few things as delicious as freshly harvested Sweet Corn.  When I saw that Boggy Creek Farm was to have sweet corn at their market, I went early to the farmstand to snag some.  They hadn’t harvested any when I got there early, so Carol Ann took me to the fields to harvest some with her.  The ultimate test of when the corn is ready, is to taste it, raw, right in the field. It was tender and delicious and I came home with several ears.

I already had something in mind for it, Mexican Street Corn Salad.  When I searched for a recipe I settled on one from Serious Eats.  I had never heard of Esquites before, but it looked like exactly what I wanted, and I had jalapeños and cilantro from the garden to use.

I cut off the worm end of the corn,  removed the husks and picked off the silks.


I would have loved to grill the corn to get it a bit charred, but alas it was raining.  I scraped it off the cob, and cooked it in a hot pan until slightly charred.


The recipe called for more charring, but the starches had begun to stick to the pan, so I pulled it out,  and added salt and pepper.


I doubled the jalapeños, because I had fresh garden peppers to use and wanted more heat.


I mixed in some scallions, lime juice, mayonnaise, cilantro and then pulled out the cheese.  The recipe called for Cotija or Feta.  Alas, I had gotten Queso Fresco instead of Cotija.  The sharpness of Cotija was exactly what this needed, but I made do with the milder Queso Fresco, because that was what I had.  I finished it off with some Springdale Farm Smoked Pepper Mix, which is good on everything.

The result was still delicious, but the proper cheese would have made it outstanding.  This salad even better the second day, because the heat from the pepper had settled in.  Sweet corn will be around for another few weeks at the farmstands and farmer’s markets.  I highly recommend this recipe, and can’t wait to try it again with the correct cheese.