Green Bexar Farm has long been a favorite of San Antonio chefs and foodies who stroll weekly through the Pearl Farmers Market. Now it is aiming to ease the burdens of residents in need in their community.
Husband-and-wife team Cody and Natalie Scott first started growing produce on the 10-acre pecan orchard in February 2017. Since then, the St. Hedwig farm has become known in the Alamo City for its sustainable practices and tasty produce like micro greens and root vegetables, which are featured on menus across the city.
The farm’s hometown, located 25 miles east of San Antonio, however, does not have readily available fresh produce. The nearest H-E-B is located 10 minutes away in La Vernia. Otherwise, the rural community is consider a food desert, meaning residents cannot readily access a store with fresh food.
The Scotts are looking to change that by constructing a store, learning center, and wash-and-pack station, all of which will allow the farm to sell directly to the neighbors in eastern Bexar County. The couple eventually wants to add a small cafe, staffed by veterans, looking out over a flower garden.
The produce, of course, will come from Green Bexar Farm's expanding operation.
“We bought the 10-acre property because of its pecan orchard, but began growing vegetables not too long after. We started with an eighth of an acre and have quickly grown to three-fourths of an acre where we harvest about 250 pounds of greens weekly,” Cody Scott explains.
Last winter, the farmers also started growing heirloom tomatoes and bell peppers in two 5,000-square-foot high tunnels built with help from a grant from the Natural Resources Conservation. They also recently started raising chickens.
All of the crops will allow them to not only stock the eventual market but keep area chefs rich in peak ingredients.
In support of the new endeavor, San Antonio food nonprofit Chef Cooperatives is pitching in to help. The organization is hosting a street tacos and shrimp boil social November 3 at the farm. Nearly 20 local chefs are scheduled to demonstrate their culinary skills at the fundraiser, including Chris Cook of Special Leaf, Adrian Davila of Davila's BBQ, Katrina Flores of San Antonio Botanical Garden, Teddy Liang of Alamo Biscuit Co., Stephen Paprocki of Texas Black Gold Garlic, Oscar Perez of Tio Pelon's Salsita, and Cheri White of Deep River Specialty Foods.
The event will allow guests to see firsthand what goes into bringing food to the table. True to its name, Green Bexar Farm also focuses on environmentally sound agriculture practices such as soil regeneration and water conservation.
"This event will be the first time we've opened up our farm to the local community, and we're excited to introduce ourselves and get to collaborate with the Chef Cooperatives to serve some really good food and display what we do here," Scott said via an earlier release.
The family style meal takes place from 1-4 pm and the $55 ticket price includes a michelada bar curated by Madge’s Foods, Texas wines, and beer from Dorcol Distilling and Brewing, Real Ale Brewing, and Oasis Brewery.