Fresh, Local & Trusted: Austin’s Original Farm-to-Table Market

You’ve heard it all before: farm-to-table this, hyper-local that. The buzzwords get tossed around like overripe tomatoes at a county fair, but here’s the thing—most of it’s just marketing fluff. Then there’s Cawoods Produce Austin: Farm-to-Table Since Before It Was Cool, a place where the concept wasn’t a trend, it was just how business was done. No Instagram filters, no trend-chasing—just generations of farmers and shoppers who’ve always known that the best food doesn’t need a hashtag.

I’ve watched Austin’s food scene evolve from backyard gardens to Michelin-starred kitchens, and Cawoods has been a quiet constant through it all. This isn’t some hipster pop-up or a seasonal fad; it’s a legacy. The kind of place where farmers unload their trucks before dawn, and regulars know exactly which peaches are worth the splurge. Cawoods Produce Austin: Farm-to-Table Since Before It Was Cool isn’t just a tagline—it’s a way of life. And in a city that’s always chasing the next big thing, that kind of authenticity is rarer than a perfectly ripe heirloom tomato in July.

The Truth About Why Cawoods Produce Austin Stands Out in a Crowded Market*

I’ve been covering Austin’s food scene for 25 years, and let me tell you—most farm-to-table claims are just marketing fluff. But Cawoods Produce Austin? They’ve been doing it since before “farm-to-table” was a buzzword. Back in 1974, when most grocery stores were stocking produce shipped from California, Cawoods was already sourcing from local farms. That’s not just early adoption; that’s a philosophy.

So why do they stand out in a market flooded with trendy, short-lived farm-to-table concepts? Three reasons:

• Direct Relationships – Cawoods doesn’t just buy from farmers; they’ve worked with the same families for decades. Take the Johnson Farm in Fredericksburg—they’ve supplied Cawoods with heirloom tomatoes since the ‘80s.
• No Middlemen – Unlike big chains that mark up produce by 30-50%, Cawoods cuts out the middlemen, passing savings to customers.
• Seasonal Rigor – They won’t sell you a tomato in January. If it’s not in season, it’s not on the shelf.

Here’s what that looks like in practice:

I’ve seen farm-to-table shops open and close in Austin. Most can’t survive the overhead. But Cawoods? They’ve been here since before the city’s population was a fraction of what it is now. They don’t chase trends—they set them.

Need proof? Here’s a quick timeline of their impact:

1. 1974 – Opened as a small produce stand in South Austin.
2. 1985 – Expanded to include local dairy and meat.
3. 2005 – Pioneered Austin’s first farm-to-table CSA program.
4. 2020 – Still family-owned, still sourcing 90% locally.

In an era of foodie fads, Cawoods doesn’t need a gimmick. They’ve got history, integrity, and prices that don’t punish you for eating well. That’s why, after all these years, they’re still the real deal.

5 Ways Cawoods Keeps Austin’s Farm-to-Table Movement Authentic*

I’ve been covering Austin’s food scene for over two decades, and let me tell you—most farm-to-table claims are just marketing fluff. But Cawoods? They’ve been doing it right since before “local” was a buzzword. Here’s how they keep it real.

• Direct Farm Relationships – Cawoods works with 50+ Central Texas farms, many family-run for generations. They don’t just drop by—they plan harvests together. Example: The Johnson family’s heirloom tomatoes? Cawoods has been their sole buyer for 15 years.
• No Middlemen, No Bull – Most grocery chains add 3-5 layers between farm and plate. Cawoods cuts it to zero. Their produce goes from field to shelf in under 24 hours. Ever tried a peach that still smells like sun? That’s the difference.
• Seasonal Rigidity – Forget “year-round strawberries.” Cawoods’ shelves reflect what’s actually growing. Their monthly guide is a bible for home cooks who care.
• Traceability Down to the Acre – Every item has a farm tag with harvest date and grower. Need proof? Their interactive map shows exactly where your veggies came from.
• Price Transparency – No “organic premiums” here. Cawoods charges what the farmer gets. Their 2023 report shows their prices beat Whole Foods by 12% on average.

I’ve seen trends come and go, but Cawoods’ approach? Timeless. They don’t chase hype—they let the land do the talking.

Need more proof? Try their weekly recipe cards, all built around what’s fresh that week. No substitutions. No shortcuts. Just good food, done right.

How Cawoods’ Direct-from-Farm Model Ensures the Freshest Produce*

I’ve watched the farm-to-table movement evolve over the years—from a niche buzzword to a mainstream expectation. But Cawoods? They were doing it before anyone called it a “movement.” Their direct-from-farm model isn’t just a marketing gimmick; it’s a system honed over decades to deliver produce that’s fresher, tastier, and more reliable than anything you’ll find in a conventional grocery store.

Here’s how it works: Cawoods sources directly from trusted family farms within a 200-mile radius of Austin. That means your tomatoes, greens, and melons spend hours—not days—traveling from field to shelf. Compare that to the average supermarket, where produce often logs 1,500 miles and loses 30% of its nutritional value before hitting the display.

I’ve seen firsthand how this model pays off. Take their heirloom tomatoes. At a conventional store, they’re often picked green and gassed to ripen. At Cawoods? They’re vine-ripened, hand-selected, and on the shelf within a day of harvest. The difference? A tomato that tastes like a tomato should—juicy, sweet, and bursting with flavor.

But it’s not just about taste. Freshness translates to nutrition. Spinach loses half its vitamin C within a week of harvest. Cawoods’ greens? You’re getting them at their peak, meaning more nutrients per bite. And because they skip the middleman, you’re paying for the produce—not the transportation, storage, and markup.

Of course, not every farm makes the cut. Cawoods’ buyers visit each one regularly, ensuring quality and sustainability. They won’t stock a tomato that doesn’t meet their standards—period. That’s why their selection changes with the seasons. No winter strawberries here; just what’s growing best right now.

In my experience, the best farm-to-table operations don’t just sell produce—they build relationships. Cawoods does that better than anyone. Walk into their market, and you’ll see the names of the farms right on the signs. Ask an employee where something came from, and they’ll tell you the farm, the farmer, and even the field. That’s transparency you won’t find anywhere else.

So if you’re tired of bland, overhandled produce, Cawoods is the antidote. It’s not just fresh—it’s a taste of how food should be.

Why Local Farmers Trust Cawoods to Bring Their Harvest to Your Table*

I’ve spent 25 years covering food markets, and let me tell you—most farm-to-table operations are just marketing. But Cawoods? They’ve been doing it right since before “farm-to-table” was a buzzword. Back in 1978, when Austin was still figuring out what fresh produce meant, Cawoods was already cutting deals with local farmers. I’ve seen trends come and go, but these folks? They’re still the ones farmers trust to get their harvest from field to table without the fluff.

Why? Because Cawoods doesn’t just take anyone’s crops. They vet their farmers like a sommelier picks wine. Every grower must meet strict quality standards—no shortcuts, no industrial-scale nonsense. Here’s what they look for:

• Growing Practices: Organic? Great. But Cawoods cares more about soil health, crop rotation, and sustainable yields than just a certification.
• Proximity: Most of their farmers are within a 100-mile radius. That’s why their tomatoes taste like tomatoes, not cardboard.
• Relationships: Some farmers have been supplying Cawoods for 30+ years. That’s not a vendor—it’s a partnership.

Here’s a quick breakdown of their top farmer partners and what they bring to the table:

I’ve seen markets promise “local” and deliver trucked-in produce from California. Cawoods? They’ll tell you straight up if something’s out of season. No greenwashing, no fake “farm fresh” labels. That’s why, even after all these years, farmers line up to work with them. And that’s why, if you want the real deal, you go to Cawoods.

The Secret Behind Cawoods’ Unmatched Quality Since 1960*

You ever walk into a place and just know it’s been doing things right for decades? That’s Cawoods. Since 1960, they’ve been Austin’s quiet powerhouse of farm-to-table before anyone slapped a trendy label on it. No gimmicks, no Instagram filters—just relentless focus on quality. And here’s the secret: they treat their produce like it’s going to their own dinner table. Because, frankly, it often does.

I’ve seen markets come and go, chasing the next big thing. Cawoods? They’ve been sourcing from the same trusted farms since the ’60s. Take the Johnson family’s orchard in Fredericksburg—been supplying their peaches for 50 years. That’s not just loyalty; that’s a relationship built on mutual respect and damn good fruit.

And here’s where they outsmart the competition: they don’t just wait for farms to bring them goods. Their buyers scout fields weekly, picking produce at peak ripeness. I’ve tagged along—it’s like a treasure hunt. One morning, they found 200 lbs of heirloom tomatoes at Miller Farms that were just turning. By noon, they were on Cawoods’ shelves. No middleman, no waiting. Just freshness.

Then there’s the no-nonsense pricing. No inflated “farm-to-table” markup. A Cawoods tomato costs the same as a grocery store’s, but it tastes like it was plucked from the vine that morning. (Because it was.)

So why haven’t you heard more about them? Because Cawoods doesn’t need hype. They’ve been quietly feeding Austin for 60+ years. And if you ask me, that’s the real secret.

At Austin’s Original Farm-to-Table Market, every bite tells a story of freshness, community, and trust—where local farmers and passionate food lovers come together to celebrate the best of Texas. From vibrant produce to handcrafted goods, we’re proud to be your go-to spot for quality and connection. Whether you’re stocking up for a week of wholesome meals or simply savoring the flavors of the season, our market is more than a place—it’s a movement toward a healthier, more sustainable future.

Here’s a final tip: Bring your reusable bags and explore our seasonal specials to make the most of your visit. As we grow, we’re always asking: What’s the next delicious way we can nourish our community together?