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Paula and Glenn Foore of Springdale Farm: What’s in Your Fridge Friday?
Hardly a week goes by that Paula and Glenn Foore aren’t hosting an event on their East Austin farm.
Springdale Farm hasn’t been around as long as many area farms, but as is the spirit in the Austin food community, the Foores have been welcomed with open arms.
Since 1985, they’ve done landscape work around Austin with their business, Texas Trees and Landscape, but once their three girls started graduating and moving out of the house, they got the bug to start a full-fledged farm.
They have a weekly farm stand at 755 Springdale Road on Wednesdays and Saturdays from 9 a.m. to 1 p.m. and sell tons of produce to local chefs, but many Austinites are getting to know Springdale — and the Foores — through the many events hosted on the farm. Just this week, East Side Show Room chef Sonya Cote kicked off her new Homegrown Revival supper club with a dinner on the farm (the next HR dinner — a feast of seven fishes — is slated for Dec. 14). During Edible Austin’s Eat Local Week in early December, Springdale Farm is a stop on the Urban Farm Bicycle Tour and the site of a pig roast later that day, and on Dec. 19, A Torrid Affair returns to the farm for another supper club dinner.
As if growing food didn’t keep them busy enough…
What three things are always in your fridge? 1) Lemongrass tea. We keep a few bundles from our Wednesday and Saturday farm stand fresh and brewed at all times. 2) Cream. Can’t miss our morning coffee with just a splash of cream! 3) “Pepper-something”. We’re always working on perfecting recipes, and we miss peppers so much when they’re out of season that this year that we’ve canned up chipotle peppers in adobo sauce! Fermented chili paste, pickled peppers, smoked peppers, dried pepper flakes…
What’s your favorite condiment? Chipotles in adobo sauce. We like it on sandwiches or spooned into soup or a pot of beans - for a little added depth of flavor!
What’s your favorite go-to late night snack? Confession time, I guess - we both have a weakness for salty chips. We’re open to other suggestions, but it has to be finger food; has to be crunchy; has to be salty.
Photo by Paula Foore and Laura Skelding for the Austin American-Statesman.
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