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! 

Wild Caught Lump Crab Cake Appetizer on Potato Crisp at THEFORK

Wild caught lump blue crab cake on potato crisp w/ mango pico & sriracha aioli at #TheFork #FarmToFork #FarmToForkTexas #FoodLeander #ATXEats #LeanderEats #Leander

Wild Caught Lump Blue Crab Cake on Potato Crisp w/ Mango Pico & Sriracha Aioli

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We post our menu on Facebook @ https://www.facebook.com/farmtoforktexas/  or on our website on our menu page

Best Restaurant Leander Texas

Strangeland Brewery Dessert at Farm to Fork

I am sure many of you remember growing up, your parents telling you "Do not to play with your food". We have all grown up and insist on doing just that, we are very fortunate that our friends and guest at Farm to Fork in Leander Texas let us play with their food for a living and wait to see what we will do next. I had been wanting to do something different for desserts, and we have several beers that are very delicious some kinda #MilkShakey (Not sure if that is a word but it fits)

I decided to make an ice cream that I thought would go well with a couple of beers we have on tap. Here is what happened. I made an ice cream that had bourbon, organic cherries, and salted chocolate chips and added it in the Scotch Ale Atholl Brose from Strangeland Brewery. They were paired well together and for beer lovers it was something a little different than the norm. You got the creamy from the ice cream and still were able to enjoy the beer flavor. It isn't for everyone, and it is only available for 21 years and up when we have it available on the menu. I'll be playing with other flavors in the future. Stay tuned.....

Adult Desserts at #FarmtoFork #TheFork #StrangelandBrewery #ATXEats #LeanderRestaurant #LeanderTX #Leander #LeanderEats

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We post our menu on Facebook @  https://www.facebook.com/farmtoforktexas/  or on our website on our menu page

Best Restaurant Leander Texas

Sweet Potato Bacon & Jalapeno Waffle

Sweet Potato Bacon & Jalapeno Waffle w/ Pork Belly, Mango Pico, Sriracha & Coyote Creek Egg at #TheFork

#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas

Best Restaurant Leander Texas

HAWAIIAN ICE BOX PIE RECIPE

I saw this dessert recipe and felt like it might be worth a try, it looks delicious and I might have to add to my arsenal. It calls for instant pudding I would probably make my own but if you are looking for easy this one seems that it would be good to use. I love macadamia nuts, pineapple and coconut so it sounded like a winner to me. If anyone makes it before I do please let me know how this one works out. 

 

Author: Melissa Sperka

Serves: 8

INGREDIENTS

·        1 [10] inch pie deep dish graham cracker crust, pre-made

·        1 [8] oz cream cheese, softened

·        1 [14] oz can sweetened condensed milk

·        2 Tbsp orange juice

·        1 Tbsp orange zest

·        1 lime, juice and zest

·        1 [8] oz crushed pineapple, drained

·        1 [8] oz jar maraschino cherries, sliced plus additional for garnishing

·        1 banana, cubed

·        ½ cup sweetened flaked coconut

·        ½ cup macadamia nuts, pecans or walnuts, chopped and toasted

·        1 [8] oz whipped topping, thawed or 3 cup fresh sweetened whipped cream

 

Instructions:

1.    Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.

2.   By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and ½ container whipped topping.

3.   Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.

4.   Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.

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 togo@farmtoforktexas.com  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.