Hat & Heart Farm

Six-generation family vegetable farm offering CSA boxes, pasture-raised eggs, goat meat, and farm-made pickles.

Hat & Heart Farm is a sixth-generation family farm growing seasonal vegetables, raising pasture-raised laying hens, and producing goat meat and farm-made pickles. Bradley Ottmers, born and raised on this land, runs daily farm operations alongside Katherine Tanner, who returned to her Hill Country roots after a decade abroad. Together they sell through a weekly Farm Club CSA, farmers markets, and wholesale accounts with local chefs. The Farm Club box is harvested the day before delivery and contains only produce grown on the farm, with rare exceptions disclosed to members. Add-on items available through the club include bread, yogurt, vinegar, flowers, coffee, olive oil, pork, and cheese from personally vetted local producers. The farm is open by reservation only.

Hat & Heart Farm uses organic and sustainable practices with no conventional or harsh chemicals. To care for soil health, the team rotates crops, leaves growing terraces fallow for up to four years, and cultivates diverse plants to reintroduce nutrients like nitrogen. Organic matter added to feed soil microbes includes Texas gulf fish remains, mulch mixtures, dried fall leaves, and farm compost. The farm has over 500 laying hens (isa browns, sexlinks, and highland reds) on pasture 100% of the time, fed non-GMO, non-soy feed supplemented with leftover vegetables. The goat herd is a Boer-Spanish cross, also on pasture 100% of the time and fed non-GMO, non-soy feed. Seasonal vegetables are grown year-round in the field and greenhouse. The farm also pickles cucumbers, okra, peppers, and root vegetables to minimize waste. Future goals include transitioning to a no-till operation and rainwater catchment from the 6,000-square-foot turkey barn.