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 Going local is more than just sourcing the food and beverages you bring to your table. It also can breathe new life into your home’s garden and landscape.
Even though many areas of the state have been blessed with an abundance of rainfall or, in some cases, devastated by recent floods, water is still a precious resource. Here in Texas, a long-term approach utilizing conservation techniques is important to our future success. That’s were native plants come in.
“Many non-natives will grow,” said David Winningham of Natives of Texas. “These plants tend to place excessive demands on resources. Switching to more naturalized landscaping is crucial to water conservation, and it ends up costing less in the long run.”
In the months of June and July, the following plants should be blooming:
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Cherry Sage
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Mexican Red Sage
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Big Red Sage
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Rock Penstemon
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Standing Cypress
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Lantanas
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Mexican Oregano
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Skullcaps
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Purple Coneflower
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Gregg’s Mist Flower
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Chocolate Daisy
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Mealy Blue Sage
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Coralberry
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Majestic Sage
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La Trinidad Sage
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Rock Rose
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Yellow Bells
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Texas Star Hibiscus
(pictured above)
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“All except the Standing Cypress are perennials,” said Winningham. “The Standing Cypress is a bi-annual, which you sow seeds for in the fall. At this point, they have enough roots that you can plant them anytime, as long as you can care for them until they are established. Even though these are perennials, most people still like to buy annuals when they are in the flowering stage. Knowledgeable gardeners will buy at any time as they know what is important is a good root system, so the plant is hardy in the long term.”
Winningham advocates for mulching, as it helps avoid water loss by keeping the moisture in near the base of the plant. He notes that a lower demand for water is always good for you and for Texas. For more information on what and how you should be planting, visit the website or contact David Winningham.
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Pairing Summer Foods and Wine
at Flat Creek Estate Winery
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 It is summertime in Texas, and now is a great time to try new wine pairings. We spoke to Amanda Koraska, director of business operations at GO TEXAN winery Flat Creek Estate, to find out what’s new and what summer wines she recommends. Amanda even shares a nice mixed drink recipe.
What are your favorite summertime activities and/or foods that you like to pair with wines?
What I love about summer in Texas is that it’s a great time for rosé! I love red wine, but the summer months in Texas are way too hot to enjoy the intense tannins and structure of red wine. That’s when I lean towards a good dry rosé. It is light enough to enjoy sitting by the pool. Plus, it pairs great with fish tacos, burgers and fried catfish — a few of my personal favorite foods to enjoy during the summer months!
Summer also is a great time to mix a batch of sangria. Again, with the heat here in Texas, I tend to lean towards a lighter version of the typical sangria. Instead of a red wine base, I use our Blanco Brio, which is a Texas muscat blend. I use two bottles of Blanco Brio, 1 cup of orange juice, 1 cup of sparkling water, 1 grapefruit (peeled and cut), 2 oranges (peeled and cut) and Round Rock honey to taste. Pour over ice for a light refreshing poolside beverage.
What are your top-selling and/or award-winning wines?
Rosé is hot right now. Wine enthusiasts are opening up to the concept of a dry rosé and are more likely to try a splash during our tastings. Our Super Texan signature wine has been popular for years, and our tempranillo is gaining ground. The combination of tempranillo’s rise in overall popularity and our gold medal winnings at the Houston Livestock Show and Rodeo Wine Competition has significantly increased the sales of this wine.
What sort of feedback have you received about the popularity and taste of Texas wines?
Guests used to come into the tasting room looking for a specific variety, often cabernet or chardonnay. Nowadays, the first words out of their mouth are often, “What’s new and exciting?” or “Tell me what you’re known for.” We love that wine drinkers today are more open to trying new wines and exploring different varietals.
It is equally exciting to see the positive expressions on their faces when they try something new. Texans like to support Texas products. The guests who come through our tasting room and leave with a new favorite wine are our best ambassadors. They are excited to share the wines with their friends from outside the state because they’re good wines. Also, they often want to share what they learned about the new and different varieties.
On July 4, Flat Creek, along with five other Texas wineries, will host VinoPalooza at its Marble Falls location. For more information on Flat Creek Estate, visit their website.
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Cajun Food with an Attitude
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 If you want to stand out in the crowded Austin-area restaurant scene, you need to be creative. Mixing Texas longhorns with alligators and Cajun cooking is the creative recipe behind the Louisiana Longhorn Cafe. These veteran restaurateurs have been serving up amazing Cajun food in downtown Round Rock since 2003. Owners Melinda and Ray Overstreet are native Louisianans. Like many Texas residents, the pair got here as soon as they could.
Serving Cajun food with an attitude is the Overstreet’s mantra.
“All of our recipes were stolen from family members and friends,” laughs Melinda. “There have been many adjustments to our recipes over time, but this is the way mama, daddy, aunts, uncles and hundreds of cousins and friends did it. Family reunions were a great place to discover and borrow different recipes from each branch of the extended family.”
The menu focuses on the spicy side but not so hot that you can’t bring your whole family to try the recipes of their family.
“We have crawfish in just about any way you can think to eat them,” said Melinda. “We also have wild-caught Gulf shrimp, oysters, various types of fish and all of the sauces that Louisiana cooking is known for.”
Louisiana Longhorn Café also features chicken fried steak, hamburgers, salads, gumbo, étouffée, daily specials and desserts. It’s a popular spot, so if you don’t have a reservation, just put your name on the list and walk around historic downtown Round Rock. For more information about this Cajun treasure right here in Central Texas, click here.
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GO TEXAN Restaurant Month
Highlights Sourcing Food Locally
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 Celebrate the tastes of Texas throughout July by dining out at GO TEXAN restaurants during the GO TEXAN Restaurant Round-Up. We hope you will dine out to show your support for restaurants in your area committed to serving menu items with ingredients sourced from local farmers, ranchers and other producers. From shrimp and vegetables to wine and artisan cheeses, if it's from Texas, you can bet it's the freshest and most flavorful option around. Find a GO TEXAN restaurant near you by clicking here and keep an eye on this page for special events planned at restaurants around the state. New events just for Restaurant Round-Up will be added in the coming weeks.
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Texas Watermelon Couscous
with Beef and Harissa Sauce
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 Texas watermelons are in season, and it's time to enjoy this delicious Lone Star treasure. When it comes to cooking and serving, watermelons are quite versatile. This Mediterranean-inspired dish gets added flare with Texas watermelon.
Ingredients for the Texas watermelon couscous:
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2 cups
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Watermelon water*
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1 10-oz. box
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Unflavored couscous
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½
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Red bell pepper, diced
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¼ cup
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Golden raisins
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¼ cup
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Dates, chopped
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1 tsp.
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Freshly ground black pepper
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½ cup
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Texas olive oil
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¼ cup
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Extra virgin Texas olive oil
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2 tsp.
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Cinnamon
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1 tsp.
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Cumin
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1 tsp.
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Turmeric
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1 tsp.
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Kosher salt
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½ tsp.
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Ground ginger
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Couscous preparation:
1. Purée 4 cups of cubed Texas watermelon in a blender to create the watermelon water.*
2. Microwave the watermelon water until it boils, which will take about 6 minutes.
3. While the water boils, put the couscous in a large bowl.
4. Pour the hot watermelon water over the couscous and quickly cover with plastic wrap. Then, set aside for 10 minutes.
5. Once the couscous has absorbed the water, stir in the remaining ingredients.
6. Taste and adjust the seasonings, as you find necessary.
7. Refrigerate until ready to serve.
Beef ingredients:
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1 cup
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Texas olive oil
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1/3 cup
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Red wine vinegar
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4
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Garlic cloves, chopped
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1 tsp.
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Paprika
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1 tsp.
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Kosher salt
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1 tsp.
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Freshly ground black pepper
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2 lb.
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Flat iron steak, trimmed
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Beef preparation:
1. Mix oil, vinegar, garlic, paprika, salt and pepper, and pour into a zipper bag.
2. Place the meat into a zipper bag with the marinade and refrigerate for 12 hours.
3. Preheat grill or grill pan to medium-low heat.
4. Season the meat with salt and pepper, place it onto
the grill and slowly cook for 10-12 minutes on each side, basting with the marinade.
5. Remove the meat from the grill, and allow it to rest 5 minutes. Then, you’ll want to cut the meat against the grain and serve.
Harissa sauce ingredients:
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5
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Red peppers, roasted
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1 tsp.
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Cardamom, ground
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1 tsp.
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Coriander, ground
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1 tbsp.
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Cumin, ground
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1 tsp.
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Cayenne pepper
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1 tbsp.
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Lemon juice
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¼ bunch
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Cilantro
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3 cloves
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Garlic
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To taste
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Kosher salt and freshly ground black pepper
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Harissa sauce preparation:
1. Place the ingredients in a food processor and purée until smooth.
2. Adjust seasonings.
3. Refrigerate until needed.
To assemble and serve:
1. Put the couscous on a platter or on individual serving plates.
2. Arrange the sliced flat iron steak on top.
3. Top the dish with some cubed Texas watermelon that’s been tossed with a little of the Harissa sauce.
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State Symbols: Bolo — The Tie that Binds
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 Did you know the bolo tie, also called bola, is not only unique southwestern neckwear, but it’s also the official state tie of Texas? It was patented in 1959 by an Arizona silversmith, Victor Cedarstaff, who said he got the inspiration for the design while on horseback, but its roots go much further back.
The name comes from the bola or boleadora (boh-lee-uh-dohr-uh), which is a lariat with weights at the end. It was used by South American cowboys to ensnare cattle by the legs. It also gives credit to a type of tie worn by Native Americans in the early 1900s. These ties consisted of a bandana or string fastened by a silver concho ornament.
A resolution by the Texas House made the bolo the official tie of Texas and states that, “Because it’s a fashion accessory that can be personalized to the wearer’s taste, (the bolo) reflects the individualism that defines the Texan identity. And by selecting to wear a bolo over a standard tie, the wearer refuses to be bound by convention, exhibits a distinctive sense of style and freedom, and maintains a dignified, formal appearance.”
The resolution goes on to say, “The bolo tie symbolizes both the state's iconic western culture and the originality of its residents, and it is indeed appropriate that this handsome and unique apparel receive special legislative recognition.”
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Cuero: Where Retirement
is only the Beginning
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 Cuero is the latest city to renew its status as a GO TEXAN Certified Retirement Community. Cuero is a place where history, heritage and hospitality greet everyone with a smile.
“Communities like Cuero offer retirees a great place to call home and plenty of things to do,” said Agriculture Commissioner Sid Miller. “Plus, retirees have a major impact on the areas they live in through their community service and contributions to local businesses. Texas is a great place to call home, and I’m excited for folks to discover great communities like Cuero.”
Located approximately two hours from San Antonio, Austin, Corpus Christi and Houston, Cuero provides a charming rural setting with sophisticated medical care, cultural activities and continuing education. Cuero is surrounded by the rolling hills of Central Texas, yet it is close to many urban areas.
Cuero is home to numerous museums including the newly opened Chisholm Trail Heritage Museum, which features educational exhibits about the area’s agricultural history. In addition, visitors and citizens have access to the Cuero Wellness Center — a 19,000-square-foot facility with cardiovascular and strength training equipment, education and activity rooms, water aerobics, a racquetball court and nutrition center.
Cuero is proud to be a Preserve America Community and takes great pride in celebrating and maintaining its historic districts, downtown and county courthouse. Residents enjoy pastimes such as cooking lessons from gourmet chefs, attending art exhibits at local galleries and museums, working on the perfect golf game and fishing along the nearby Texas coast. The friendly folks of Cuero are always ready to share whether you are asking about where to get a milkshake, how to catch a fish or who won last week's high school sporting event.
The World’s Fastest Turkey and DeWitt County’s Wildflower Capital of Texas are just a few of the honored distinctions Cuero claims. In Cuero, you are treated like family whether you are visiting for a day or relocating for a lifetime.
Click here to learn more about Cuero.
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Spot the GO TEXAN Mark Challenge
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Want a fun way to share the best things in Texas with the world? It’s easy!
GO TEXAN uses social media tools like Facebook, Instagram and Twitter to post GO TEXAN events, share member news and increase awareness of the wide-variety of products grown and made right here in the Lone Star State.
Challenge: If you spot the GO TEXAN mark, let us know. Send us a picture of the mark on a product, sign or printed materials, and tell us where you saw it. Send us your photos using the GO TEXAN Twitter hashtag (#GOTEXAN), so we can easily retweet your message, or send us an e-mail.
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Launched in 1999 by the Texas Department of Agriculture, GO TEXAN, with its signature mark in the shape of Texas, celebrates, promotes and supports the business savvy and plainspoken grit Texas agriculture is known for throughout the world. Whether it’s grown, sewn or served up on a plate, nearly 27 million Texans shop, travel and dine out in support of Texas businesses, agriculture and communities looking for the GO TEXAN mark to light the way. To learn more about the GO TEXAN program, call (877) 99-GOTEX or visit the GO TEXAN website.
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Volume 4 Issue 10:
In This Issue
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Visit the GO TEXAN online store for great gift ideas to show off your Lone Star pride.
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