Labranza Farm

After dabbling in engineering, the culinary world, and the restaurant scene, Joe Posenecker followed his family’s roots of becoming a farmer.

Originally from Birmingham, Ala., Joe Posenecker moved to Dallas, Texas, at the age of eleven. Posenecker always had an interest in food and farming from visiting his family’s farm (which goes back four generations) every summer in North Dakota. Some of his best and most detailed memories are still the taste of fresh potatoes or sweet corn brought in right from the field. After attending Texas A&M in College Station, Texas, for a year to study mechanical engineering, he decided to follow his passion and join the culinary world. He cooked for two years in restaurants in Dallas, before becoming a manager at a steak house.

 

After three years of working and learning in Dallas, Posenecker moved to Austin where the artisan industry was thriving and landed himself a job at Jack Allen’s Kitchen. He trained as a waiter, and quickly became a trainer himself. He visited farms to learn about where JAK’s food was coming from and how they did it. Inspired by this idea, Posenecker started his own little garden, and soon enough, he had more than he could give away to friends. Gilmore supported Posenecker from the very beginning and started using his produce in specials at the restaurant.

 

Posenecker bought 25 acres in Buda, Texas, in 2013 to expand his passion and start Labranza Farm. Labranza is the Spanish word for farming, but more specifically, it is the part when a farmer prepares the soil for planting. That is exactly how Posenecker wants to keep his farm: organic and sustainable by improving the soil his produce grows in. Because of his experience, he has a keen sense of what quality and taste is desired and is quickly learning how to fill that demand. 

Labranza Farm

Labranza Farm was started in 2013 by Joe Posenecker who recognized the need for organic and sustainable farmers. Labranza Farm is located in Buda, Texas.

Grilled Veggies
Courtesy of Jack Allen's Kitchen

Portobello mushroom, stem removed

Eggplant, skin on, ¼ inch slices

Red onion, ¼ inch thick slices

Brussel sprouts, sliced in half

Red wine vinaigrette, to taste

Salt and pepper, to taste

 

1. Prepare grill and any vegetables you like. Jack suggests whatever is in season and looks good at the farmers market!

2. In large bowl, toss together vegetables, vinaigrette and seasonings.

3. Grill seperated (do not stack) and grill marks should appear in 2 minutes; flip.