Simmons Family Farms began as a desire to follow our dreams of eating and growing healthy, fresh, sustainable food for ourselves and our family.

Over the past few years we have slowly been converting an old horse ranch into a hands-on family farm. We grow fruits and vegetables (pesticide and herbicide free) on 4 acres with the rest of our land dedicated to raising grass-fed beef. After being used (and abused) for several decades as an over-sprayed cotton farm and over-grazed horse ranch, the land had lost its productivity. However, things have drastically changed during our time here.

We started small and began by rehabilitating the soil. Our soil is constantly being amended with composted cow, chicken and fish manure along with composted hay, wood chips, leaves and local yard waste. What was once fields of rocks and weeds has now, surprisingly quickly, turned into fertile plots full of amazing vegetables free from dangerous synthetic chemicals. The seed we save from heirloom crops that we plant each year seem to be producing larger and healthier vegetables than the year before and new crops are thriving. We grow over 40 different vegetable varieties each year.

We are currently selling vegetables at 3 farmers' markets during the week and make deliveries to several restaurants and stores in the Austin area. We are currently members of WWOOF an have a nice diversity of volunteers during most of the year. We also do farm tours but would ask that you call ahead so we can make time for your visit.


Listing last updated on Nov 13, 2012

Fresh, healthy, local produce that is produced with hands-on care.

Schedule and Location:

SFC Downtown Market, 4t and Guadalupe, Austin, TX, Saturday, 9 - 1:00 pm.
SFC Sunset Valley,Tony Burg. Center, Hwy 71, Austin, TX, Saturday, 9 - 1:00 pm.
SFC Eastside Market, YMCA on Hwy 183, Austin, TX, Saturday, 9 - 1:00 pm.

We sell carrots, spinach, bok choy, onions, garlic, leeks, kale, Swiss chard, basil, lemon grass, cilantro, mint, peppers, tomatoes, potatoes, melons, squash, cucumbers, etc. to local restaurants ($50 minimum) and to fresh, local food distributers.

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