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    The Farmer Diaries

    Field to Meal serves up fresh local produce to Dallas with a delicious spin

    Marshall Hinsley
    Marshall Hinsley
    Jul 12, 2015 | 6:00 am

    Every year, my father and I face the same problem of finding a buyer when a crop is ready to harvest. Commercial growers negotiate sales up to a year in advance, and fulfill their order when the goods are ready. But as amateurs uncertain of our final harvest, we scramble when the potatoes, onions and melon we plant are ready to dig up.

    Of the options that have been available for us to hustle our produce, some are less appealing than others. Farmers markets require me to wake up at 4 am on a Saturday and sit all day in the heat, without knowing if I'll sell it all or spend more money on gas than I make.

    CSAs seem to depend too much on people's altruism, taxing subscribers' patience with more kale than they can eat in the winter and squash and okra in the summer. It can make even the most ardent supporter of local agriculture tire and drop out.

    Our harvests are too small for grocery stores to trifle with. And I hate asking local restaurant owners to go through the trouble of altering their standing orders with their wholesalers, just for a week's of supply potatoes and onions which no one will notice as being especially farm fresh or different.

    Usually, after a lot of work and hunting around, we find several buyers to take our potatoes and onions at a reduced cost. But every year, it's someone different, and there's never certainty we won't wind up with a truckload of overripe produce fit for nothing but the compost heap.

    What the small farmer in our situation needs is someone to aggregate local harvests and turn them into something that buyers want, in the quantities they want. It would help if they could introduce the market to more of the things we can grow but for which there's little demand because people are unsure of how to cook such novel foods, like rhubarb, parsnips and Swiss chard.

    If we could find someone to guide us on what to plant, and to promise to buy it weeks or months later when it's ready to harvest, then we might become profitable even if we're not growing crops on an industrial scale.

    Last summer I met Amy Arrambide and Sam Roberts of Dallas-based Field to Meal, a business startup that bridges the gap between local farmers and the people who want their produce with a weekly delivery service that evolves the CSA concept into a more feasible form.

    Rather than take a boatload of kale and divvy it up among all subscribers, Arrambide creates recipes that exploit what's available that week from all the farmers they work with. They then portion out the produce so that it matches what each recipe calls for.

    When customers receive a bag of lettuce, okra, eggs, green beans, spices, strawberries, choice meats and whatever else is in season, they have everything they need for the week's worth of recipes spelled out.

    "The business is built around two concepts mainly," Roberts says. "We want to encourage people to eat better food, and by better I mean a locally sourced, organic and balanced diet.

    "The other is convenience. We want to remove the obstacles of eating well, such as not knowing what to eat, how to cook it or feeling that it's too expensive. We remove that by providing pretty much everything you need to cook your meals — all the raw ingredients except for oil, salt and pepper."

    Field to Meal delivers about 130 meals a week to customers in the Dallas area. They accommodate all, from singles to large families, for up to five meals a week. The menu changes weekly. Recipes have included pot roast, tacos, spaghetti, ravioli, curries and Tex-Mex dishes, all of which can be prepared in 30 minutes or less. Meals cost from $6 to $9.

    They try to source everything from within a 50-mile radius of Dallas-Fort Worth: cheese and yogurt from Full Quiver in Kemp, honey from Ovilla Honey and C and J farms in Ennis, chicken and turkey from Fran's Fryers in Red Oak, and hormone-free, grass-fed beef from Diamond D Ranch in Red Oak. Much of their produce comes from Garden Harvest in Ovilla and a handful of small farmers in Midlothian and around Waxahachie.

    That has included my father's onions and potatoes; last year, customers also got a sampling of the Israeli melons I harvested after Garden Cafe in East Dallas bought the first round.

    Unlike similar concepts such as Blue Apron and Hello Fresh, both of which are larger and offer nationwide delivery, Field to Meal stresses local.

    "We're similar in that we're offer meal planning services, but what sets us apart is our emphasis on locally grown, organic ingredients produced by small farmers in the North Texas," Roberts says. "Our meals are also more home-style, and we offer both home delivery or you can pick up meals from our retail store in Waxahachie, and soon in Rockwall. We're just more in touch with the local flavor."

    Arrambide and Roberts bring complementary talents to their venture. Arrambide, who grew up south of Dallas, creates the recipes and networks with farms. Roberts is a former financial planner from Australia who moved to Texas to marry Arrambide.

    The concept of Field to Meal comes in part from Arrambide's experience on her aunt's farm near Waxahachie.

    "I just saw how much work she had, and how difficult running a CSA was for her, and with crop failures one time and then way too much spinach another time, and trying to keep everything sold — it just wasn't sustainable," she says. "And then customers who wanted to support her would come back and say, 'We love supporting you and buying from you, but how do you cook this?' It was out of that that I started trying to find a better way.

    "I've also had this passion that the meat industry was out of hand, and that industrial farming is destructive. I wanted to do something about these problems. Eventually all these ideas just sort of coalesced as Sam and I talked about them and Field to Meal was the result."

    Amy Arrambide and Sam Roberts created Field to Meal as a way to bridge the gap between local farmers and their customers.

    Photo of Amy Arrambide and Sam Roberts
      
    Photo by Marshall Hinsley
    Amy Arrambide and Sam Roberts created Field to Meal as a way to bridge the gap between local farmers and their customers.
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    Restaurant News Roundup Time

    H-E-B supermarket opens in Melissa and more Dallas restaurant news

    Raven Jordan
    May 15, 2025 | 7:41 pm
    H-E-B Melissa
    H-E-B
    New H-E-B Melissa store

    It's May, a time of the year when CultureMap's twice-monthly restaurant news roundup gets a little sleepy, and this May is no exception. This roundup might have fewer items than usual, but they are still must-reads: openings, closings, and even a few delingquent spring menus just being introduced.

    Here's what's happening right now in Dallas restaurant news:

    H-E-B the supermarket chain has opened a location in Melissa at 1230 Central Expy., at the northeast corner of US-75 and Sam Rayburn Hwy 121. The store broke ground in December 2023, and at 136,000 square feet, it's a biggie, even by H-E-B's gargantuan standards. In addition to the staples that all H-E-B stores have — bakery making breads, cakes, and tortillas, big produce section, SushiYa sushi counter — Melissa has a few distinctive features including a two-level True Texas BBQ restaurant with drive-thru; a full-service H-E-B Pharmacy with drive-thru; and a fuel station with car wash. H-E-B Melissa joins seven other H-E-B stores and two Joe V’s Smart Shop locations that have opened in DFW.

    Piada Italian, an Italian street food chain, is now open at 9605 Coit Rd., #101 in Plano. This is the restaurant's second Plano location. They serve baked piada pockets, wraps, pasta bowls, and chopped salads. There are other Dallas locations in Lakewood, Frisco, McKinney, and Richardson.

    Banh Shop, the small Asian restaurant chain dedicated to the banh mi sandwich, has closed its "streetside" locations which include a location in Fort Worth at 3051 S. University Dr., and a location in Irving at 7601 N. MacArthur Blvd. #105. According to a spokesperson, there are five locations open, all in airports, with more airports to come.

    Keto Kitchen Creations, a meal prep store, is closing its Plano location on May 24. The shop was open for four years serving family-sized keto-friendly meals like stacked enchiladas, keto nuggets, cinnamon rolls, and lasagna, plus personal meal requests. Meals also catered to diets like gluten-free lifestyles. They'll continue accepting bulk meal prep orders, such as green beans or protein mac & cheese, until the last day of service.

    Panda Express, the quick-serve Asian chain, has brought back eggplant tofu at some DFW locations. The dish — featuring eggplant, tofu, and red bell peppers in a sweet and tangy brown sauce — has developed a cult following over the years, inspiring lots of copycat recipes as well as websites dedicated to finding every Panda Express location that offers it. It used to be a regular item, and was recently revived. There are 18 Panda Express locations in DFW, not all have it. Panda Express has dabbled previously in plant-based offerings, including its revered Orange Chicken, which it has more than once offered, with Beyond plant-based chicken.

    Crown Block, the restaurant atop the Reunion Tower, has a new spring menu that aincludes Oysters Rockefeller, scallop gratin, Westholme Wagyu striploin, gnocchi pasta, Lumina Australian lamb rack, and spring rolls. Desserts include Baked Texas and Lizbeth’s basque cheesecake.

    Dive Coastal has a new spring menu with BBQ chicken salad, brisket Cuban sandwich, gazpacho, Egyptian spinach soup, tri-colored cauliflower, blackened pineapple shrimp skewers, jumbo crab cakes, Alaskan wild halibut, and wild mahi mahi. available throughout May.

    The Henry has new seasonal menu items including strawberry and watermelon salad, pressed yellowtail sushi, and wild caught bay scallops. These items are $20-$38.

    White Rhino has a nw menu for summer with strawberry pistachio matcha, the Strawberry Pistachio Latte, and the Pineapple Yuzu Matcha. They've also added a new line of energy drinks including The Avalanche, with almond, white chocolate, and vanilla; Matcha My Energy, with starfruit yellow flavor and a matcha float; and The O.J., a mix of orange juice, strawberry, and passionfruit. Summer drinks start at $6; Chargers energy drinks start at $5.50.

    Lazy Dog has a new frozen cocktail: the prickly pear sloshie. It's inspired by founder Chris Simms’ adventures in Wyoming, and blends Pantalones Organic Reposado Tequila, prickly pear purée, agave nectar sweet and sour, triple sec, and a salt rim. It's $15. Available for a limited time.

    Original Chop Shop is launching a new tikka masala chicken bowl with jasmine rice, grilled chicken, roasted veggies, creamy tikka masala sauce, green chutney, smoked almonds, and black currants. Available starting May 20.

    Wingstop has a new flavor on the menu: Mexican street spice. The Mexican street corn-inspired flavor is a dry rub featuring chili, paprika, chipotle, roasted garlic, a kick of lime, and parmesan cheese. The flavor can also be added to fried corn and fries.

    Golden Corral has three new sauces for chicken tenders during dinner including garlic buffalo, mango habanero, and honey mustard. Available at all Dallas locations through June 29.

    Golden Chick has a new sandwich on the menu: Pimento Crunchwich. The sandwich has pimento cheese spread, jalapeño crisps, and XL pickles. A sandwich is $6, a combo with a side and 30-ounce drink is $9. Available through August 3.

    Shiner Bock has new summer releases: the Shiner Shandy Lemonade variety pack and Ruby Sunburst. The variety pack flavors include raspberry lemonade, mango lemonade, and lemonade, with 24 cans for $18. Ruby Sunburst is tangerine flavored and comes in a six-pack for $11.

    Texas Barbecue is a Facebook group founded by Desert Storm veteran and Rockdale native Derik Strelsky. He channeled his PTSD into a positive force to connect with others on BBQ trips and share reviews. The group spotlights barbecue joints, family recipes, and the talents of pitmasters across the state.

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