Tyler Farm to Table - REKO Ring

05/29/2026

You can get them right here at Tyler Reko!

05/25/2026

🇺🇸 Memorial Day Reminder 🇺🇸

As we gather with family and friends this weekend, we pause to remember and honor the brave men and women who gave their lives in service to our country. ❤️🤍💙

We’re thankful for this community and wish everyone a safe and meaningful Memorial Day weekend.

Thank you for continuing to support local farmers, bakers, and small businesses through our REKO community! 🌾🥖🥚🫐

05/24/2026

Thank you all for the support this week! We appreciate you choosing local.

New ads will be up tomorrow.

05/22/2026

Grab your beef from Happy Cattle Beef for Memorial Day grilling!

04/26/2026

THE SHOP IS OPEN and HONEY IS BACK!

This week we have...

💐 Floral Australis is back with fresh cut flowers

🐝 J&J Honey has fresh, local honey.

🧴 Marilyn’s All Natural Tallow Moisturizer with the wonderful tallow based skin care. Sunscreen is back!

Gillett Farmstead with fresh sourdough bread made from heritage grains.

🌱 Growing Branches Farm with fresh cut microgreens and chicken is stocked!

🍗 Southern Sunny Acres with pasture raised chicken. Restock coming soon! Pasture raised eggs and dog treats!

🥩 Happy Cattle Beef with grass fed and finished beef and tallow.

🐖 Roan Ranch Heritage Meats with heritage pork.

Order through Friday and pick up on Saturday from 9-10am at 5800 Eagles Nest Blvd in Tyler

Shop Now:

https://www.facebook.com/share/g/1bre9tSa7d/?mibextid=wwXIfr

04/26/2026

We have J&J Honey honey back this week!

🍯 Honey 16oz Bottle - New harvet! Youpon honey. Light color with green tea taste profile. Very unique in East Texas.

Shop Now: https://www.facebook.com/share/g/1bre9tSa7d/?mibextid=wwXIfr

04/21/2026

Pick up local lamb here and try this FANTASTIC recipe! 👇

https://www.facebook.com/groups/tylerfarmtotable/?ref=share&mibextid=NSMWBT

Slow-Roasted Lamb Shoulder Infused with Garlic, Rosemary, and Mediterranean Herbs

Recipe

Ingredients:

3 - 4 lb lamb shoulder

4 tablespoons olive oil

6 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves

1 tablespoon lemon zest

2 teaspoons paprika

1 teaspoon ground cumin

Salt and black pepper to taste

1 cup chicken or beef broth

1 onion, sliced

2 carrots, chopped

Directions:

Preheat oven to 160°C (320°F).

Pat the lamb shoulder dry and place it in a roasting dish.

In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, paprika, cumin, salt, and pepper.

Rub the herb mixture all over the lamb, ensuring it is well coated.

Scatter sliced onion and chopped carrots around the lamb in the roasting dish.

Pour broth into the base of the dish to keep the meat moist during cooking.

Cover tightly with foil and roast for 3.5 to 4 hours, until the meat is fork-tender.

Remove foil and increase oven temperature to 200°C (390°F) for 15–20 minutes to crisp the exterior.

Let rest for 10 minutes, then shred the lamb using two forks.

Toss the pulled lamb in the pan juices before serving.

Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes

Kcal: 480 kcal | Servings: 6 servings