THORNDALE — As the holidays settle in across the region, friends and families gather to celebrate the season. Some are thankful to spend time with each other, and many are happy for a (hopeful) break or broiling weather.
One local farming couple practicing sustainability and a process they call “regenerative agriculture” share the bounty of their efforts with their customers. Molly and John Pantalone of Amber Oaks Ranch spend months raising grass-fed meats from turkey and lamb to beef to help others celebrate the season with a memorable repast.
Their efforts at the family’s 70-acre farm a few miles south of Thorndale involve more than just raising animals though, including trips to farmers markets, newsletters and savvy marketing.
They are located at 14165 FM 112, Lexington.
GET TO KNOW THE FARMERS
The Georgetown High School sweethearts married while students at Texas A&M University. He studied civil engineering and she studied architecture and anthropology before earning a teaching certificate. In 1992, John Pantalone was commissioned as an Army officer and stationed in Germany for three years. He served a total of six years active duty.
Following his time in the service, Pantalone joined General Electric in Schenectady, New York. The couple returned to Texas in 2003 with three kids in tow.
The family lived in Frisco, then moved to Sante Fe, Texas. Deeply affected by both the 9/11 attacks and the tragedy of Hurricane Katrina, they started on a journey to become more self-sufficient.
Acquiring some acreage, they planted a large garden and raised rabbits, chickens, ducks, geese, pigs, sheep and steers. In addition to nurturing livestock, the couple learned how to harvest and butcher their animals as well.
TASTE LEADS THE WAY
Tasting the difference in their homegrown meat, their passion for raising livestock grew. The most notable difference was found in their chicken with its richer flavor, the Pantalones said. Their pork featured a more intense color, appearing red.
With the children growing up and moving out, Molly and John Pantalone wanted to return to their roots in Central Texas. East of Taylor, the couple bought 70 acres in 2015, creating Amber Oaks Ranch.
John Pantalone has kept this day job while building up their farm. He works “for a global company in the powergeneration business providing technical sales support for machinery repairs,” the farm’s website states.
After stepping away from teaching, Molly Pantalone took over the marketing for Amber Oaks Ranch.
John Pantalone, who maintains Amber Oaks Ranch with wife Molly Pantalone, has a relationship with this livestock and they come to him. PHOTO BY CATHERINE PARKER To date, their farm raises cows, hogs, sheep and chickens. During the holidays, they also raise a small batch of turkeys. Their animals feed on pesticide-free and chemical-free pastures. In addition to their grazing, some of the animals are provided feed, milled on-site with local corn.
In addition to its seasonal turkeys, Amber Oaks Ranch offers meat birds most of the year. Those animals travel around the property in moveable chicken coops.
GOBBLING UP THE TURKEYS
According to John Pantalone, turkeys are a conversation piece at the dinner table. Friends and family want to know where the turkey came from and how the cook knows the farmers.
For Thanksgiving, Amber Oaks raises broad-breasted white turkeys, and each is delivered fresh on the Tuesday before Thanksgiving. The turkeys range from 14 to 22 pounds. The farm’s turkeys and laying hens are free-range, spending their days chasing grasshoppers.
The broad-breasted white turkeys offer lots of white meat that Thanksgiving cooks desire. The Pantalones raise the white variety since its skin is generally free of pigment that other varieties feature.
Since Amber Oaks receives its turkey chicks in early August, care goes into keeping them cool in the summer. The Pantalones use misting fans and shade shelters to keep the birds comfortable and growing.
Like the big meal itself, if there are turkey leftovers, the birds go in the freezer. They are available for the Christmas season.
OTHER HOLIDAY MEATS FOR THE TABLE
The turkey might own Thanksgiving; however, in December, Amber Oaks showcases different cuts. Its specialty cuts include smoked hams, rack of lamb and whole beef tenderloins.
“(If) you’re going to spend all that time creating a meal, you should start with the best ingredients,” John Pantalone said.
Yoshi, an Akaushi or Red Wagyu bull, maintains the ranch’s herd of cattle to ensure more calves. He and about 25 Angus and Beefmaster cows graze in the pastures behind the Pantalone’s home. In addition, John Pantalone uses a leased pasture nearby to keep his herd entirely grass-fed and grass-finished, unlike production beef that is grain-finished at feed lots.
Their cattle spend about two years at Amber Oaks before harvest time. A handful of animals are selected for processing, ensuring a steady flow of fresh beef for regular customers and the local farmers markets.
For the holiday season, a boneless beef tenderloin roast weighs in at 6 to 7 pounds. According to Molly Pantalone, it is a favorite for beef Wellington, the pastry-wrapped tenderloin popular for the holidays.
Hams are another perennial at the holiday table. The Amber Oaks hams are bone-in, cured and lightly smoked. Each weighs about 6 to 8 pounds.
The farm’s Red Wattle crosses live in a separate pasture offering grass and woods for foraging. The pigs wallow and often dig for food, especially grubs, using their keen sense of smell.
Amber Oaks raises several litters of pigs a year. In addition to the holiday hams, popular pork cuts include pork roast, whole pork loin and pork spare ribs. For breakfast, Amber Oaks Ranch sells several flavors of breakfast sausage and bacon.
Another option for holiday dining is lamb. Amber Oaks raises grass-fed Dorper sheep, and it offers several cuts perfect for festive dinners. The rack of lamb weighs about 1.5 pounds, and the leg of lamb is another cut to grace a holiday table.
MAKING CONNECTIONS AT FARMERS MARKETS
“Farmers markets are a great way to connect with your local growers,” John Pantalone said. “We enjoy the opportunity to speak directly with consumers; answer questions and sharing recipes. Farmers markets are a great way for you to get in touch with where your food comes from and shake your rancher’s hand.”
Year-round, the couple can be found at local farmers markets.
Amber Oaks sets up at the Pflugerville Pfarmers Market 3-7 p.m. Tuesdays, 901 Old Austin Hutto Road at the Green Red Barn. The Pantalones are at the Elgin Farmers Market 4-8 p.m. Thursdays, 109 Depot St. at Veterans Park. They finish up the week at the Taylor Heritage Square Farmers Market 10 a.m. to 1 p.m. Saturdays at 400 N. Main St.
LEARN MORE ABOUT AMBER OAKS RANCH
Stop by and say hello to Molly and John Pantalone — each operates an Amber Oaks Ranch booth at weekly farmers markets. They maintain an active social-media presence, offering content that includes livestock antics from their ranch.
To learn more about their process and food production, subscribe to their weekly newsletter, with signups and ordering done through AmberOaksRanch.com.
Amber Oaks Ranch sells chicken, pork, lamb and beef raised on the farm. Along with packaged meats, they also sell freerange eggs. They are always eager to share tips to those starting out, they said.
The Pantalones host a farm tour each April, where they share their knowledge of ranching and homesteading. For more, head to their website or email them at [email protected].
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