Farm to Fork Blog

Farm to Fork is a small catering and eatery located in Leander, Texas. Chef Shelley Pogue is the owner and founder of Chef Pogue's Farm To Fork. A Le Cordon Bleu Honor's Graduate with background in Recipe Development that were mass produced in large retail markets. Food has been changing for the past couple of decades some good and some not so much. I want to be able to help other,s and share my knowledge about the benefits of eating fresh local foods.

I am going to offer healthy local food choices from our local farmers that will bring healthy food options to the diner table. There will be seasonal fresh food choices for the carnivore, or the vegetarian regardless of the busy lifestyle we all seem to have these days. My goal is to feed my community, with great fresh food that is locally grown. It will help our local farmers, and if you have ever eaten something fresh from the farm you definitely know the difference! 

Box Lunch Menu Aug 22 thru Aug 26 Leander ISD

We are going to try to offer a boxed lunch program for some of our local teachers in the Farm to Fork neighborhood.  We are going to try a lunch delivery service to some of the schools that are close to Farm to Fork. We know how hard y'all work and do not have much time to venture out for lunch, and we want to help fill that void. We are going to try to see how this works and initially start boxed lunch service in a small area and consider expanding it depending on the popularity and success of it. 

These are the schools we have chosen to start service with, the brand new Glenn High School, Leander Middle School, Plain, Bagdad & Camacho Elementary Schools. These are in close proximity to our location and were chosen due to the location. We want to make sure that we are successful before we expand the delivery area.

We are going to need a minimum of 10 orders per school to offer delivery service, we are not going to charge a delivery fee. You will be able to pay for the entire order by credit card via a phone in/call in order, or cash per individual on site. We will need to have all orders in by 9:30AM to get orders out for delivery, with no exception, or substitutions, because it will effect other delivery times. There will be an email set up that we will accept orders. If you are interested in getting our weekly menu please send an email to  and we will get you set up for the weekly menu email. 

We always offer phone in orders for pick up if you are wanting to come grab and go. We are about to start having meals togo available starting in 2 weeks in our refrigerated case. We will post our menu on Fridays for the following week. We will deliver Monday through Fridays excluding holidays.

Our First Menu for the week of August 22nd- August 26th

Organic Spinach and Mixed Greens w/ Organic Sous VIde Red Beets & Lentils served with Dijon Vinaigrette $9

Daily Cup of Soup & Urban Farms House Salad w/ Ranch or Balsamic Vinaigrette $10

Sauteed Organic Chicken Breast w/ Organic Sweet Potato Mash & Organic Collards ( Sweated in Bacon Fat) $11

Organic Chicken Salad Wrap - Organic Chopped Chicken Breast Salad on Spinach Wrap w/ Urban Farms Lettuce & Cabbage Blend w/ Seasoned House Chips $11

Turkey Bacon Club - House Oven Roasted Turkey, Wright's Hickory Smoked Bacon, Cheddar and Swiss Cheese, Urban Farms Lettuce, Rockdale Tomatoes, Mayo on Toasted Asiago Cheese Bread w/ House Seasoned Chips $11

Gallon of Unsweetened Black Coconut Tea $5

Desserts - Key Lime Pie, Creme Brulee & Flourless Chocolate Cake $4

This is the menu for the first week, we will post the menu for next week next Friday. If you want to order menu items off our regular menu they are only available for pick up. If you have any questions please call 512-246-8158 and ask for Shelley or Amy.

Food Love of Lone Star Goat Cheese

If I had just a little free time to spare I would have some goats of my very own. They seem to be really handy, not to mention the cuteness they encompass. They produce a liquid white gold that has many uses, like milk to drink, milk can be used to make goat's milk soap, and one of my favorites is Chevrie cheese. Chevre is French for Goat’s cheese i.e. cheeses made out of goat’s milk... YUM!!!

At Farm To Fork we use CHEVRE : (Shev-reh) "Fresh Artisan Goat Cheese" Made with 100% fresh goat's milk. It is used in a couple of our sides, but I think that the corn casserole that is made at #TheFork is the favorite. It is a corn side dish that was created not to be like a sweet creamed corn dish, but a delectable corn creation that is very velvety, creamy and savory. 

Lone Star Chevrie Goat Cheese is used at Farm To Fork and is made with 100% fresh goat's milk. A true Texas Farmstead goat cheese made faithful to the traditional methods of the farmstead cheese-makers of old. HAND LADLED, small batches, made with no preservatives, stabilizers or artificial ingredients. This method results in a fresh, mild, creamy Texas fresh cheese. This is one of the reasons this is our goat cheese at The Fork. Made in Texas, by Texans, Go Texan

If you have not tried Lone Star Goat Cheese you can find it at HEB, Central Market or in our Corn Casserole at Farm To Fork. Enjoy!

THANK YOU Farm To Fork Texas for writing about Lone Star Goat Cheese in your Blog today. We love your Restaurant and your support of our Local Texas Cheese. GO TEXAN!!!!!

Posted by on Sunday, November 1, 2015

Best Restaurant Leander Texas

Beef Cuts Diagram

Personal Chef and Catering Austin Texas

If you are a beef eater then you are probably like most people, and are familiar with the most popular cuts of meat like the Filet, New York Strip or T-Bone. At Farm To Fork we are going to be purchasing a half, or whole sides in order to keep costs down for our customers while being able to provide them with grass fed organic beef. It will not be unusual to see different items on our menu like osso buco, and we will be making our own demi glace with beef bones, every part will be used. Waste not want not.

Beef Cuts Diagram


Picture the side of the steer. Starting at the neck and working down the backbone, you have the chuck, then the rib, followed by the short loin and sirloin and ending with the rump. The side section is the flank. Those areas produce the following steaks. This diagram gives you a really good idea of where your favorite cut or piece of meat comes from. Meat from the Plate has become very popular in part because of the love for Fajitas, and now short ribs on quite a few menu's around town. I just wanted to add this so if you were curious to where your favorite cut came from or just wanted some knowledge in general you would have it. This will give you the information to help you make purchases from your local grocery too if you are wanting toexperimant on your favorite dish and/or try new recipes.

A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.

Is the cut of meat from the breast or lower chest of beef. The muscles include the superficial and deep pectorals.

A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish. 

 Filet mignon
Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.

 Flank steak
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.

 Flatiron steak
Cut from the top blade, so named because it resembles a flatiron.

 Hanger steak
Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.

 London Broil
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.

 New York strip
A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.

Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.

 Prime rib
The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.

A rib steak without the bone; prized among steak lovers for its marbling and flavor. This is one of my favorites if you get it trimmed right and the marbling is perfect. I think it is better than the tenderloin at times.

 Sirloin steak
Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.

Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.

Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.

Brining Corned Beef

There will be a corned beef sandwich on the menu at Farm To Fork and it will be made from brining it ourselves. It will take anywhere from about 10-12 days but the corned beef will be able to speak for itself when you take a bite! 

Ingredients needed:

One 4-5 pound organic beef brisket, trim the fat cap some but do not remove all.

2 quarts of water

1 cup of sea salt

1/2 cup organic brown sugar

2 T curing salt, or prague powder

2 T black peppercorns

1T mustard seeds

1T coriander seeds

8-10 cloves

1 tsp allspice berries

1 tsp juniper berries

1 tsp fresh minced ginger

1/2 tsp roasted cinnamon powder ( I make my own much better than store bought)

1/2 tsp garlic powder

2 bay leaves


Put all of the ingredients into a pan and heat until the sugar and salt dissolve. Let cool until at least room temperature, you will then add to the beef brisket with fat cap trimmed. Make absolutely sure that the brine is cooled you do not want to add a hot brine to your meat!

For the brining process place the brisket in a large container with a lid and cover, or bag large enough for the meat and the brine. You will add the brine and make sure the brisket is completely submerged in the brine. It will need to be completely submerged or covered in a bag with the liquid, this is really important you are curing the brisket at this point.

Place in the fridge into a lexan, or plastic dish to prevent it from leaking if you are using a bag and leave it there for at least 10 up to 12 days. Each day you will flip it over and move the brine around, or if it is in a bag you will massage it. After 10-12 days, remove the corned beef brisket from the brine, rinse with cool water, and cook as you normally would a corned beef brisket. I always boil mine for about 3-4 hours until fork tender and then I add a secret sauce to it, and no that recipe is not coming soon :) Enjoy!

Personal Chef and Catering Austin Texas