Milagro Farm

As the owner of Milagro Farm, along with wife Amy, Kris Olsen’s knowledge of farming traces back to when he studied as a Native American survivalist for two years. It was from this wilderness education that Olsen decided growing food would be the best way to teach about nature.

The start of Olsen’s farming career took place in 1995, starting a garden in his mother’s California backyard. Five years later, his bountiful farm grew to five hundred acres. In a joint decision with Amy, Olsen decided to downsize the five hundred acres to two, allowing them to profit from the farm and for Amy to stop working as a teacher. The two decided to focus all of their efforts in to the farm, and thus, moved to Red Rock, Texas. They started with two acres of garden and thirty egg layers, and now, five years later, the Olsens have 2000 egg layers on pasture, a Jersey milk cow, a garden with more focus and a three-year-old daughter to show. Fortunately for Jack Allen’s Kitchen, Olsen grows a variety of delicious vegetables perfect for the fresh savory dishes featured on the menu daily. During the cool months, Milagro Farm grows lettuce, yellow chard, purple mustard, green garlic and sweet onions. In the hot months, they grow cherry tomatoes, sweet bell peppers and butternut squash.


Selling at the Sustainable Food Center (SFC) Farmers’ Market Downtown gives Olsen the opportunity to personally meet the people who eat and cook the vegetables and eggs Milagro Farm produces. Olsen and owner of Jack Allen’s Kitchen Jack Gilmore first met at the downtown farmers’ market, where Olsen also befriended Jack’s sons Bryce, owner of Barley Swine and also a frequent customer of the market, and Dillon. It was from these friendships that Kris and Jack have been able to work together and shed light on locally grown and raised foods in the Austin community. While the farm is heavily focused on vegetables and how to best prepare them, the Olsens thoroughly enjoy the irresistible meat fare when dining at JAK’s. Kris’ favorite is the chicken fried beef rib, and Amy tends to go for anything with the beef tenderloin.


With Milagro Farm, Kris and Amy Olsen contribute to the growing sustainability of Austin with their variety of fresh vegetables and eggs. Milagro Farm is located at 504 Bartsch Lane, Red Rock, TX 78662. They sell their products at the SFC Farmer’s Market Downtown on Saturdays, 9AM – 1PM, located at 400 W. Guadalupe St, Austin, TX 78701, as well as at the SFC Farmers’ Market at The Triangle on Wednesdays, 3PM – 7PM, located at 4600 N. Lamar Blvd, Austin, TX 78756. For further information, please visit or call 512.321.4312.

Courtesy of Jack Gilmore 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
- Salt

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.