This week, the Feast and Field team travels south to Mission, Texas, to talk grapefruit with the state’s largest organic citrus and vegetable grower, South Tex Organics.
South Tex Organics’ story reveals the unpredictable nature of the agriculture industry. While in early talks with owner Dennis Holbrook regarding this feature, he informed us a storm was headed their way, advising us to capture images sooner rather than later. Sure enough, the freeze that took hold of Texas also took hold of his crop a few days later. More on his story below.
We drive about four hours north to meet San Antonio pastry chef Sofia Tejeda and chef and owner Elizabeth Johnson of Pharm Table. Both provide sweet and savory grapefruit recipes along with a few tips when cooking with this tangy-sweet fruit. Don’t throw away your peels just yet — we’re also offering a few all-natural, all-purpose DIY cleaning hacks to leave your home sparkling clean and smelling fresh.
Check back for these stories throughout the week — and more — below.
Why South Tex Organics’ owner insisted on going organic & how they’ve coped with the 2021 winter storm that devastated Texas.
How many varieties of grapefruit are there? Plus, how to cook with different types of this popular citrus.
The San Antonio chef shares 3 grapefruit recipes & details her pastry experiences, including a Food Network appearance & the COVID pandemic.
The versatile citrus provides tang in everything from poke to crème brûlée to a patio-ready grapefruit granita.