Farm To Truck

Industrious North Texas producer rolls out farmers market on wheels

Industrious North Texas producer rolls out farmers market on wheels

veggie van, cold springs farm
The Veggie Van is rolling to a location near you in Forth Worth (and Dallas soon to follow). Photo by Brian Hutson
veggie van, cold springs farm
Beverly Thomas is the founder of the Veggie Van and a farmer at Cold Springs. Photo by Brian Hutson
veggie van, cold springs farm
veggie van, cold springs farm

The industrious owners of Weatherford’s Cold Springs Farm are bringing the bounty to Dallas-Fort Worth dwellers with a new mobile market dubbed the Veggie Van.

“I wanted to get product from the farm out to more people,” says owner Beverly Thomas. “I started a delivery service at first, but I quickly realized that people enjoy choosing their own produce. That’s when I came up with the Veggie Van, a literal rolling farmers market.”

Shoppers can climb aboard and choose from a selection of seasonal, organically grown fruits and vegetables (much of it heirloom), plus farm fresh eggs; raw honey; and grass-fed, antibiotic-free beef, lamb, pork and poultry.

Fort Worth gets to experience the Veggie Van first, with current Wednesday stops at Stir Crazy Baked Goods (106 E. Daggett Ave.), from 1:30-2:30 pm, and T&P Lofts (201-221 W. Lancaster Ave.), from 4-5 pm. The Veggie Van also makes deliveries upon request to residences, offices and restaurants in Tarrant, Parker, Hood and Wise counties. Depending on location, the cost is a $40 to $54 minimum purchase, which must be prepaid.

Don’t worry, Dallas. Your chance to get the green goods is coming soon. Having once set up every other Tuesday at Redenta’s Garden on Skillman Avenue, the Veggie Van will return to the same spot in mid-May after the summer crops are planted. All other Dallas stops must be made by appointment. 

“The Veggie Van is a fun and unique way for people to buy fruits and vegetables they may not think to try at the grocery store,” Thomas says. “This way, you always get something that is good, local and in season.”