The Georgetown Farmers Market Association unites more than 50 growers from 11 nearby counties to treat shoppers to a bounty of wholesome produce, free-range eggs, artisanal breads, and canned goods. Not only does the bumper crop of fresh greens, fruits, and veggies keep clients eating healthily, but it also connects consumers to their surrounding land and agriculture industry. While perusing bushels of onions, tomatoes, peppers, and melons, visitors can mingle with local farmers to shake the very hands that harvest the crops and learn the secret fifth verse of the Green Acres theme song.
For more than 100 years, generations of the dedicated Field family have produced antibiotic-, hormone-, and preservative-free beef from grain-finished, grass-fed cattle at Branch Ranch Natural's farm. Branch Ranch's beef is sourced from the farm's pasture-raised cattle and are processed and distributed at the farm as well, ensuring customers know where their meals have come from. Furthering their dedication to their beef, ranch hands can trace each animal's birthplace and long-lost cousins with the farm's DNA-identification technology. Patrons can limber up chomping muscles for wood-chucking contests with top sirloin steaks ($53.50 for four steaks) or anoint unadorned grills with half-pound steak burgers ($18.75 for six patties). Spicy beef breakfast sausage ($15 for 3 lbs.) rewards early-rising appetites, and the choice fajita meat ($19.95 for 1.5 lbs.) enfolds itself in warm tortillas to hide from threatening fingers.
Our mission is to send joy, beauty and even humor into the world one lovely domino at a time. While there is a limit to how many paintings a person might buy in their lifetime, there is no limit to how art can be enjoyed while worn around out necks. We see this as bringing ART TO EYE LEVEL.
With summer barbecue season bearing down like an angry bull, this meatberg ensures July evenings scented with charcoal and satisfaction, no matter the size of your crowd. The imminent meat-ark of USDA-graded steaks includes four bacon-wrapped 7-ounce filets, four 7-ounce filet strips, four 8-ounce Black Angus New York strips, four 7-ounce flat-iron tenders, six half-pound pure chopped-beef steaks (81/19 lean), and two 17-ounce porterhouse T-bones. Kick back with a bottle of hickory barbecue sauce and brush up on steak facts while you wait for the two-week processing and delivery.
Across four compact, outdoor fields, goggled paintballers stealthily tread behind industrial-sized wooden spools and large inflated obstacles as candy-colored paintballs zip by. Teams of five to seven shooters might start by storming the citadel on Fort Field. After conquering the blockhouse through strategy and persistence, they can advance on the Hyperball field for a fast-paced game that relies more on reaction than strategy and teamwork. The tight quarters of the Spools field surround huge wooden spools left behind by giant seamstresses, whereas the Airball field spreads blue and red inflatables across a large swath of green grass to slow the action down. Teams can find respite between matches under the covered staging areas and refuel with snacks and beverages.
While its mediums are many, the goal of Ceramics-N-More is singular: to tap into visitors' artistic potential. Here, you can paint pottery or get the hang of wheel-thrown forms during classes that utilize motorized pottery wheels. Even kids can get into the action by adorning ceramic pieces with handprints and footprints, or joining friends for an art-fueled party. The center also offers glass-fusing classes, which teach participants how to create colorful works of art from glass and the one magical power all humans take for granted: fire.