B5 Farms

B5 farms is the continuation of a family tradition that has become a respected Central Texas farm dedicated to producing nutritious, synthetic-free foods.

Originally from Austin, owner of B5 Farms, Jamey Gage, has appreciation for farming that was inspired by his grandparents, who grew fresh produce in their East Austin home for their family and friends. Their farming efforts quickly drew in a loyal customer base and eventually became what is now B5 Farms. The name pays tribute to Gage’s great-great-grandfather’s cattle brand that he registered in Travis County in 1875. Gage strives to keep his family legacy alive and has been doing so since he started the farm in 2008.


Gage runs B5 Farms with the passion and love that his family instilled in him early in his life. He experiments with his produce every season and always remains true to producing rich, pure taste in his produce. Gage sticks to his traditional strategies because they produce better flavors and nutrition. The farm utilizes open-pollinated seeds, which came before industrial farming. “I find that seeds that originated before industrial agriculture are the most flavorful and weren’t developed to withstand artificial ripening, shipping, or ridiculous shelf-life. They were developed for one reason, they taste good,” Gage explained.


Gage continues to sell his produce in farmers markets around town, which is where he first met Jack Gilmore. Intrigued by Gilmore’s curiosity for new and native ingredients, Gage has remained a loyal fan of Gilmore’s work. B5 Farms is currently selling his produce at the Sustainable Food Center Farmer’s Markets in downtown Austin and the Triangle. With his ever-expanding production, Gage will be introducing B5 Farms to the Texas Farmer’s Markets and the Mueller Market.

B5 Farms

B5 is a small family farm located in Lockhart, Texas, dedicated to providing delicious, nutritious, synthetic-free food. Over the years of production we have tasted the difference and thus gravitated to growing heirloom varieties including tomatoes, squash, and eggplant.

Heirloom Caprese Salad
Jack Allen's Kitchen
  • 1 pound heirloom tomatoes, multiple colors, sliced and randomly cut
  • 4 tablespoons chopped red onion
  • 16 basil leaves
  • 3/4 cup olive oil
  • 1/4 cup champagne vinegar
  • salt and pepper to taste
  • 8 ounces fresh goat cheese, crumbled


  1. Place one layer of tomatoes in 8-ounce mason jars.
  2. Place 1 tablespoon of onion on top of tomatoes and continue layers in alternating colors to fill jars.
  3. Place 4 basil leaves on top of tomatoes in each jar.
  4. Mix oil and vinegar, and fill each jar on top.
  5. Sprinkle seasonings on top and seal jars tightly. Refrigerate until ready to use, no more than 2 hours.
  6. Divide cheese crumbles onto 4 plates evenly. Shake mason jars to combine ingredients and pour 1 jar onto goat cheese on each plate.