Richardson Farms

Growing up on his grandfather’s farm near Gainesville, Texas, Jim Richardson of Richardson Farms ignited a love of traditional conservation farming at a young age. Upon retiring from a forty-year veterinary career, Richardson combined his love of animals with his love of farming—thus, Richardson Farms was born. 

In the midst of a technology driven agricultural society, Richardson’s approach to the farming life resembles that of his grandparents, back in the pre-pesticide, pre-GMO days. He aims to remain true to a back-to-nature approach, employing techniques that have a large emphasis on health. This means keeping the soil healthy, the animals healthy and – ultimately – keeping people healthy.

 

A believer that “happy animals taste better,” Richardson does his part to maximize the quality of life and welfare of the animals he raises. All animals are free-range and fed from grain and grass grown organically on the farm; an approach he takes with his own diet. He and his wife, Kay, live off of their land (with a few staple exceptions). Their favorite dishes hark to a simpler time focusing on the meat. Barbecued or slow-cooked pulled pork shoulder, ribs and brisket are regulars on the supper table at the Richardson household.

 

Though Richardson Farms sells seasonal produce, the biggest bulk of farm production is meat. Predominately a hog farm, they also raise cattle and chickens. During the Thanksgiving and Christmas holidays, Richardson Farms sells heritage turkeys. Another popular product is a homemade 50/50 bacon-beef burger mixture, for sale in Austin’s farmers markets.

 

A hardcore supporter of farmers markets, Jim plans to keep his business deeply integrated with the local farmers’ market system.

 

“The farmers’ markets are so special because we see so many people every week who are part of, or become part of, our farm family and they are just the right kind of people. They care about quality and we care about meeting that expectation. We always want to keep this business,” says Richardson.

 

Indeed, Jim met owner of Jack Allen’s Kitchen Jack Gilmore at the farmers market (after Bryce convinced him to go local, so the story goes) and became fast friends.

 

“Jack, Bryce and Dylan are so great to work with and they are truly part of our farm family, just like we are a part of the Jack Allen’s family. We are all together in this movement to retrace our roots and we are part of the same team. And, man, they are doing some great things with food!”

Richardson Farms

At Richardson Farms, Jim and Kay Richardson raise happy and healthy animals, providing Austin with some of the finest meats, including poultry, pork and grass fed beef. Their produce includes a small variety of veggies and specialty grain products. They sell their products at: SFC Farmers Market at The Triangle on Wednesdays, 3PM – 7PM, at 4600 N. Lamar Blvd; SFC Farmers Market at Sunset Valley on Saturdays, 9AM – 1PM, at 3200 Jones Rd at the Toney Burger Center; SFC Farmers Market Downtown on Saturdays, 9AM – 1PM, at 422 W. Guadalupe in Republic Square Park; Barton Creek Farmers Market on Saturdays, 9AM – 1PM, at Barton Creek Mall; Waco Farmers Market on Saturdays, 9AM – 1PM, at 400 South University Parks Dr; and Lone Star Farmers Market on Sundays, 10AM – 2PM, at the Shops at the Galleria . For further information, please visit http://www.richardsonfarms.com/ or call 512.635.3691.

Ancho Chile Sauce BBQ Brisket
Courtesy of Jack Allen's Kitchen

- 4 tsp coarse kosher salt

- 1 tsp brown sugar

- 2 tsp ancho chile powder

- 1 tsp paprika

- 1 tsp ground cumin

- 1 tsp granulated garlic

- 1 tsp coarsely ground black pepper

- 1 5-5½ lb flat-cut (also called first-cut) Richardson Farms brisket with ¼-½-inch layer of fat on 1 side.

- 4 cups hickory or oak wood chips, soaked in water 1 hour.

Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.


Remove top rack of a charcoal grill from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F. Unwrap brisket and arrange fat side up on grill over unlit part of grill. Cover barbecue pit.

Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed to maintain temperature inside barbecue grill at 250°F, about 3 1/2 hours.