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The first Dripping Springs Farmers Market of 2026 was held on Jan. 7, and market manager Charlie Reed said the turnout was unbelievably good.
“We just had two weeks off so obviously there was a need that a lot of people had for fresh fruits or vegetables and meats,” Reed said. “But a lot of vendors were commenting that they saw new faces. It’s a good start to the year and hopefully it continues.”
Reed said that the last market right before Christmas was the number one grossing market of all time, in part because people were stocking up for the break and also because holidays often revolve around meals and cooking.
At this market, Songland Farms was the only vegetable vendor for the week, and they were sold out of all their produce within the first hour.
“The line for him in the beginning of market went all the way from his booth on this wall across to the other side the longest line I’ve ever seen here at market,” Reed said.
During the winter season, when fresh fruits and vegetables are less available, the various meat vendors often take center stage. One of those is True Bird Farm, owned by Ty and Sara Burk. They have been raising chickens for some time, but started getting serious about making it a business around 2020. Their farm is located in Driftwood, and in addition to serving a variety of local farmers markets, they also provide poultry for some big-name restaurants in Austin.
“A number of them have Michelin Star awards, so that’s been really impressive,” Ty said. “This last week we actually ate at Olamaie for the first time, and they prepared our chicken. It’s like a stuffed chicken breast. It’s fantastic. One of the best ways we’ve ever had our chicken.”
They also serve Emmer & Rye and Hestia. Emmer & Rye is one of only two Michelin Green Stars in the state of Texas. Those are awarded for outstanding sustainable gastronomy and eco-friendly practices, combining culinary excellence with strong ethical and environmental commitments - such as sourcing locally and seasonally. Hestia also has a Michelin Star.
“These restaurant partners are fantastic,” Ty said. “They understand what it means to be a local producer and go through the seasonality that happens here in Texas, especially with the heat of the summer, floods and rains, so they’ve been great business partners.”
True Bird’s chicken is pasture raised and fed an organic soy-free diet. Ty said that makes the chicken have a juicier, cleaner chicken taste profile and a better texture.
“Just about every aspect, aside from being technically the same animal and protein, is going to be a significant difference,” Ty said.
Another long-time meat vendor at the market is Grey Skelley of Shipps Lake Ranch in Smithville. She’s a 71year-old who started ranching in 2011. All of her cows are grass-fed on the family’s 100 acres.
“They don’t get any corn or any grains or any other types of food that would make the meat different,” Skelley said.
She said that with grass fed meat, the cows are getting their oils from the grass, which makes for a more natural fat. Skelley said that while grain-fed beef has more marbling, the fats are not good for your heart.
“It’s just two different types of meats and what you prefer,” Skelley said.
Before she started ranching, Skelley operated a native plant nursery. After a prolonged period of drought, she decided to close that down and move into ranching.
“I had no clue about cattle or beef, nothing. So I had to go to different friends and people that were in the business to learn the right way,” Skelley said.
In addition to her grass-fed beef, she sometimes brings other treats, like homecooked beets, bread and butter pickles and candied jalapenos - if she has time. Skelley comes to the Dripping Springs Market on Wednesdays and to the Barton Springs Market on Saturdays.
“I’m a small rancher. I’m older, so I can only handle butchering one steer at a time,” Skelley said. “So it is what it is, and get it while you can!”
The Farmers Market is held on Wednesdays from 3 p.m. to 6 p.m. at Dripping Springs Ranch Park.
