The Garden

Bridget’s Basket resides on roughly 20 acres of historically river-bottom farm land. We are currently cultivating vegetable production for use in our restaurant and for sale to the public on weekends, seasonally. The rest of the land is utilized for the vineyard and riparian areas.

We strive to use regenerative agriculture (minimal soil disturbance) and SUSTAINABLE practices as often as possible, utilizing techniques such as cover crops, crop rotation, limited tilling, soil building through compost and manure integration, and sourcing seed and materials locally, whenever possible, as well as limited OMRI certified pesticide application.

We work proactively on our integrated pest management plan in order to minimize spraying and work more cohesively with NATURE to produce the healthiest and tastiest vegetables in the Hill Country.

Our goal is to provide the highest quality produce for our local community and encourage people to take OWNERSHIP in knowing where their food comes from and how it is produced.

We start the majority of our plants from seed and supplement LOCALLY sourced transplants, only when necessary.

We grow SEASONALLY and regionally, meaning we grow produce all year, excluding January and February, and we focus on varieties that thrive in the Texas Hill Country.

From early spring to late fall, you can expect cauliflower, broccoli, cabbage, onions, potatoes, tomatoes, peppers, cucumbers, squash, greens, turnips, brussel sprouts, radishes, beets, carrots, beans, okra, eggplant, asparagus, blackberries, melons, corn, pumpkins, and beautiful cut-flowers, in addition to other crops we experiment with each growing season.