Category Archives: Oak Cliff

RIP, Dolly

July 7th, 2014

On Saturday, we lost our Alpha hen, Dolly.   Our staffer Anita who so lovingly takes care of the girls of the coop at the Farmstead says, “Dolly had been moving slowly the last week or so.   She laid an egg about every 5 or 6 days until a couple of weeks ago. She had slowly relinquished her head chicken position to Ginger.”

Here is a recent photo of Dolly eating one of her favorite foods…lettuce!

We’ll miss you, Dolly!

4th of July BBQ, Plant Sale, & Raffle Supporting our Veterans

July 4th, 2014


Finish off your Independence Day weekend celebrating the men and women who helped make it possible, our veterans! This Sunday, July 6th, we’ll be hosting an event at the Farmstead benefiting two organizations that empower our warriors back into society through sustainable agriculture – Eat the Yard and Warriors that Farm. This event will allow you to fill your stomach with some delicious eats and go home with some treats, while celebrating and supporting our brave countrymen and local farmers.

What to expect (besides a good time!):

Explore Your Green Thumb

  • Organic transplants and seedlings provided by Eat the Yard and Urban Acres
  • Victory Seeds offers rare, open-pollinated, non-GMO, non-hybrid, heirloom organic seeds to home gardeners. All seeds are harvested locally by Eat the Yard.


  • 1st prize: chicken coop installed in your backyard (Urban Chicken Ranching)
  • 2nd prize: raised garden bed installed in your back yard (Eat the Yard)
  • 3rd prize: Compost Tumbler (Eat the Yard)

Good Eatin’

  • Beef Brisket Sandwiches from Falster Farms, a nonprofit “Healing the Man by Healing the Land.” Find out more about this incredible organization empowering our veterans and future farmers.
  • Homemade BBQ Sauce from UA chef Kent using local tomatoes.
  • We’ll also have our Homemade Artisan Pizza & Ice Cream that we have every Sunday.  Special chefs Steven (UA founder) and Joe (our CEO) will be jumping in the kitchen to help out!

1495532_244750075710118_163715541_nProceeds from seeds, plants, and raffle tickets will benefit Eat the Yard, a veteran owned and operated urban farming business right here in Oak Cliff!  Find out more about them on their Facebook page or website.

Introducing Artisan Pizza & Ice Cream Sundays at the Farmstead

June 27th, 2014


What do a secret pizza dough recipe, local grass-fed dairy, and the best Texas summer produce have in common?  Our new Artisan Pizza & Ice Cream Sundays at the UA Farmstead!  Come out for lunch on Sundays starting June 29th at 11am for the most unique and delicious organic pizza and ice cream you can get in Dallas, made fresh in the Farmstead kitchen.  And bring the whole family -  if your kids are gonna eat pizza and ice cream, at least it’s made with the best ingredients possible.  :)

We’ve been working ’round the clock on our pizza and ice cream recipes to make sure they’re the very best for ‘ya.  Here’s UA founder Steven Bailey tasting our demo of pizza with local cheese and local sorrel pesto…


VEGETARIANS:  We do love our meat at Urban Acres, that’s for sure.  But we love our vegetarian friends too, and you’re going to be really happy with our pizza options!

VEGANS: We still have a delicious vegan lunch option on the menu each week.  And we’re cooking up something else special for you soon…stay tuned. :)

Pig Pickin’ & Popsicles – Join Us This Sunday, June 22nd

June 17th, 2014

A roasted pig, live music, and popsicles…does summer get much better?  Hope to see you this Sunday at the Farmstead!

PP&P graphic v5

Member Highlight: Bre Taylor

June 10th, 2014

It’s time to get to know more of your fellow Urban Acres members!

Bre Taylor

Bre Taylor

Today we’d like to introduce you to Bre Taylor, one of our longest-running members and one of our first employees.  In fact, if you remember our very first store location at Delafuente’s produce stand, Bre probably rung up your total on a calculator (before we even had a cash register!).

Bre is a wife and mother of two who runs the website Nourishing the Home. She’s also a representative for doTerra essential oils. For more info and upcoming live and online classes, contact Bre via her website or follow her on Facebook or Instagram for ongoing oil tips.

We’re so thankful to Bre and her family for their loyalty and partnership through the years.  Now without further ado…

Bre teaching at the Farmstead

Bre teaching at the Farmstead

Bre, what inspired you to become a part of Urban Acres?

My husband, Jon, and I were going through a kind of personal nutrition revolution when we were pregnant with our first child in 2010. Jon read Nourishing Traditions from cover-to-cover (which is no easy feat), and it really inspired us to find locally pastured meats, organic fresh-from-the-*local*-farm produce and even raw milk. We met the owners (Steven and Christine Bailey) when picking up some meat, a friendship formed, and the rest is history. I was also the second ever employee at Urban Acres which was a lot of fun to be a part of it at the beginning. Now, I’m fortunate to be one of the teachers at the Farmstead teaching monthly classes about the benefits and versatility of essential oils.

What is your favorite part about the co-op style produce?

I love knowing that we’re helping support our local farmers. With modern day grocery stores, there is such a disconnect now about where our food comes from. It’s just provided for us with no real thought of how it got there and who did all the work planting, growing, watering and just overall caring for our food. I am trying to plan our family’s meals based on seasonal produce and the co-op style helps me do that too because a majority of the basket is what’s in season.

Do you grow any food at home? If so, what’s growing in your garden right now?

Yes, still a beginner for sure but trying to grow more every season. Right now I have some tomatoes, zucchini and cucumbers growing bigger every day and a collection of everyday herbs like cilantro, parsley and basil.

What is your favorite fruit, veggie? Why?

Probably zucchini. There are just so many things you can do with it and so many different kinds of dishes – breakfast muffins, zucchini noodles in spaghetti (love my Spiralizer!) or zucchini brownies for dessert.

What is your favorite site to get recipes from?

Pinterest, Plan To Eat (where I meal plan too) and Urban Acres. I love the Produce Finder on the UA site because it gives me storage tips as well as recipes – especially for that random “what is THIS?” item that can turn up in the produce share sometimes. I used to be the communicator of what was in the share every week in the beginning and wish we’d had this amazing tool then, so definitely take advantage of it if you’re not already!

Do you have any produce tips for other members?

Clean, divide and conquer. As soon as I get home (OK, not every time but I try to) I make my veggie wash with water and Lemon essential oil and soak the fruits and veggies that would benefit from a soak. Then I divvy up what may be needed for a certain recipe or maybe my smoothie/juicing drawer and do the proper drying/wrapping in paper towel/etc to keep it fresh. When we put it off, our produce definitely doesn’t last as long, so taking that extra hour or so after share pickup saves us time in the long run (and our produce!).

Please share one of your favorite “real food recipes” with us.

Nothing fancy but I love a good omelette. I’m not good in the kitchen like my husband is so I like dishes that come together quickly and that are still nutritious. All you need is some great farm fresh eggs (with that delicious dark yolk), some healthy oils/fats and lots of veggies from the bin. Boom.

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Bre’s class this month at the Farmstead…

Summertime Essential Oils with Bre Taylor of Nourishing The Home

Monday, June 16th @ 7:00pm

The sun is high in the sky and Summer is here!  Join Bre Taylor to learn about the amazing versatility of essential oils and how you can use them for summer.  Learn recipes for natural sunscreen, bug spray and even a yummy lemonade mix!

Hands-on class, limited to 10 students.

- Organic ingredients
- Take-home gift
- $30 per person

Reserve seats by clicking HERE.

Summer Squash From The Morrisons

June 4th, 2014
The Morrisons' incredible squash

The Morrisons’ incredible squash

Summer squash season is about to be in full swing!   Soon, the produce shares will be seeing a bounty of beautiful zucchini and yellow squash, all Texas-grown by our farmers, Jacky and Cindy Morrison of Morrison Organic Farm in Comanche.


Look for a postcard from The Morrisons in the bin of your latest produce share.  Here’s an excerpt from the letter they wrote…

The Morrisons

“You have no idea how much the partners at Urban Acres help & inspire us!  As a member, when you get your produce from Urban Acres, like us, you become ‘stewards of the land’…We are so grateful for being able to continue to do what we love and promise to strive to grow an abundant supply of fresh organic vegetables for you.”



They’ll also be supplying us with local radishes and okra.  We hope you enjoy this produce that was grown for you with love!

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To help you anticipate all the fresh summer squash coming your way, we’ve put together some easy recipe ideas.  In case you’re wondering, here are some tips on how to cook summer squash, and yes, they can be used interchangeably in recipes.

Zucchini Ribbon Salad

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Italian Style Zucchini Boats


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Baked Yellow Squash with Mushrooms


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>> Get more squash recipes on our site here <<