Agua Dulce Austin

I am very happy to announce that sea veggie farming in Austin is now part of Agua Dulce Farms! All inquiries for local and regional ordering should be directed there. Ogonori is growing alongside the best kale and lettuces in Austin. We have more space, sunlight and people working to bring the best seaveggies and landveggies from our farm to the table.

If you are interested in licensing our method for farming sea veggies outside of Central Texas please email austinseaveggies@gmail.com 

Write Up in Zagat Blogs

@MeganGiller wrote a nice write-up about us over on Zagat Blogs. Check it out. It is an honor to be associated at all with that fine foodie institution.

On Tuesday, March 26, my homies at Fresh Off The Truck are going to be making poke with ogo from Austin Sea Veggies at Trailer Food Tuesday at the Long Center. Go check it out. Say hi (or ni-haowdy) if you see me!

On Tuesday, March 26, my homies at Fresh Off The Truck are going to be making poke with ogo from Austin Sea Veggies at Trailer Food Tuesday at the Long Center. Go check it out. Say hi (or ni-haowdy) if you see me!

TEDxAustin

On 09 Febuary, 2013 my ogonori was served at TEDxAustin. I wasn’t able to post anything about until now since it was a surprise to have it on the menu. Now I am very proud to share the news. Chef Sonya Coté catered the event for 130 TEDx attendees who got to enjoy the first new batch of Austin Sea Veggies in 2013.

This was the first batch of sea veggies I have grown since relocating to space at Agua Dulce Farms. Honestly, when I got the message from Chef Coté I was terrified. I wasn’t fully operational yet. But, when a chef like her calls and asks for product to serve at TEDx you don’t say no. It is appropriate, because the theme at TEDxAustin this year was “fearless” and I had to be fearless to get ready in time.

Jack Waite, owner of Agua Dulce and his intern Evan Decker (Quest University, British Columbia) worked with me and we built a 300 gallon “ocean” in their greenhouse. It was a totally untested system. But with a lot effort, a little luck, and quick thinking it went perfectly. They are  best sea veggies I have ever produced. I went from afraid to proud. If I had not received that call from Chef Coté I would still be vacillating, trying to decide when to get back in the game. Now, I am fearless and I am moving ahead with the farm and will have it up and ready months ahead of schedule.

The Chef prepared my ogonori with miso, dried mushrooms and silky tofu stars. It looks delicious. I heard it was a hit. Thank you Chef for letting Austin Sea Veggies be a part of your menu and a part of the experience at TEDxAustin. It was a privilege and I look forward to serving fresh sea veggies to everyone in Austin very soon. Stay tuned!