Farm to Table

When visiting farmers markets and seeing chefs there, John Lash thought there would be a need in Austin for a business like his. In 2008, after months of research and planning, Farm to Table was born.

Lash has always had an interest in cooking, farmers and farmers markets, so it only made sense for him to create a business that delivers produce that is not generally available to the public. Farm to Table delivers everything from freshly picked fruits and vegetables, to cheese and grass-fed beef, directly from the farmers to the restaurants for patrons to enjoy. They take great pride in their relationships with farmers and their ability to be the bridge between farm and chef.


Farm to Table works with nearly 20 farms located in Central Texas who all have made a commitment to sustainable farm practices. They deliver to about 125 restaurants in Austin, San Antonio and Hill Country, five school districts including Austin ISD and independent grocery stores. Since Farm to Table offers some of the best produce in Texas, they of course deliver to Jack Allen’s Kitchen as well.


When Lash met Jack Gilmore, he was at the right place at the right time. He knocked on the door at Z-Tejas while Jack was working there, and after a month of chatting, Chef Gilmore opened the first Jack Allen’s Kitchen. Lash has been working with JAK since their first day in business.

Farm to Table

Farm to Table started in July 2008 by John Lash after recognizing a need for fresh produce delivery. Farm to Table offers eggs, tomatoes, meats, hydroponic lettuces microgreens and cheeses year round, and seasonal produce items. They deliver to Austin, San Antonio and the communities in between. Farm to table is located at 3913 Todd Lane, Suite 409, Austin, TX 78744.

Grilled Spiced Carrots
Courtesy of Jack Allen's Kitchen

1 pound carrots, washed and peeled

½ teaspoons fennel seeds           

½ teaspoon coriander seeds       

½ teaspoon cumin seeds             

½ teaspoon mustard seeds          

½ teaspoon chile flake                

½ teaspoon black peppercorn    

½ teaspoon allspice

3 teaspoons Paprika

1 teaspoon turmeric

Olive oil



Roast the spices in a large skillet for a few minutes. Using a coffee grinder, grind the spices into a fine powder. Once ground, mix in the 3 tsp Paprika and 1 tsp turmeric to spice mixture.


Toss the carrots with enough olive oil to coat, a pinch of kosher salt, and the dry spice mixture. Preheat your grill over high heat and grill the carrots, turning as they cook and begin to color. 


*Jack recommends serving with a fresh ricotta or local feta cheese.