eculent Gardens

Vegetables and Greens

At eculent our seasonal menus are focused on local, organic, and responsibly procured vegetables, greens, and proteins. To make the best dish requires starting with the best ingredients.  

We grow all our herbs and greens on site to control and ensure proper growing protocols as well as just picked freshness. We experiment with different growing methods to find the right balance of production and taste for our menus. Currently we are utilizing traditional raised bed gardens, aeroponic tower gardens, and an aquatic garden for unusual plants like water celery. We have developed key relationships with local farmers for vegetables and greens that don’t grow on site.

Our South Texas location and moderate climate allows us to forage for wild and unusual ingredients year round. We have developed relationships with land owners across the State where we can forage for ingredients ranging from indigo mushrooms to prickly pears. These wild ingredients bring more pronounced and unusual flavors to our menu and are a sustainable food source. 

Currently we are growing: Sage, Pineapple Sage, Chives, Cilantro, Dill, Genovese Basil, Opal Basil, Flat Leaf Parsley, Oregano, Spearmint, Rosemary, German Winter Thyme, Mustard Greens, Easter Egg Radishes, Kohlrabi, Celery, Nasturtium, Cheddar Cauliflower, Black Soybean, Japanese Eggplant, 2 varieties of Arugula, 4 varieties of Cherry Tomato, Bibb Lettuce, Red Oak Leaf, Green Beans, Swiss Chard, Green Crisp, Poblano Pepper, Bell Pepper, Jalapeño Pepper, Banana Pepper, and Fennel.

44 Ranch Beef

Exclusive Beef Producer

44 Farms was founded in 1909 by Sherwood and Josie McClaren, great grandparents of current owner Bob McClaren. For nearly a century, 44 Farms produced crops and raised cattle. Bob has fond memories of visiting his grandparents on the family farm during his childhood. When the opportunity arose for Bob to run 44 Farms, he jumped at the chance and brought together some of the finest cattleman and range and production managers in the business.

44 Farms not only produces the finest steaks, but is also recognized as one of the premier Black Angus producers in the country. It is a working ranch, not a factory. The ranchers here know and evaluate every animal they raise - and they know the land and its capabilities. 44 Farms manages for sustainability. By emphasizing livestock health and responsible pasture management, they improve both: cattle help maintain the pasture's natural balance; in turn, the diverse grasses combine to provide top-notch food for the grazing cattle.

At eculent we only use 44 Farms beef. We made the decision to use 44 Farms beef exclusively due to its superior marbling and their commitment to sustainability.

Tejas Chocolate

Exclusive Chocolatier

Tejas Chocolates hand crafts small lot chocolates using only premium cocoa beans sourced from cacao farms around the world.  Tejas is run by fifth generation Texans who are passionate about chocolate and creating only the best.

They fire roast their cocoa beans “low & slow” in a hand-made solid clay brick oven to develop rich and distinct chocolate flavor. After roasting the cocoa beans are stone ground for several days to create a velvety smooth texture. The chocolate is then patiently allowed to age for weeks to develop deep and complex flavors.

Tejas chocolate allows the origin of the cacao to reveal its own character and flavor. By using pure ingredients the complexities of cacao tells the story of their origins in something wonderful & delicious.

We only use Tejas chocolates at eculent. Not only do we think it’s the best chocolate available we love that it’s local. We are working with Tejas to create new cacao blends exclusively for eculent to take our desserts to the next level.

eculent herb gardens

Fresh sous vide vegetables

Recently foraged prickly pears

This is our first foraging expedition to get prickly pears for use in making jams and cocktails.

44 Farms cattle drive

Cocoa beans being dried for Tejas Chocolates

Tejas Chocolate Team

eculent's Tower Gardens