Farm To Belly

Farm To Belly Exec Chef/Owner. Catering, Celebrity Chef Demos, Cooking Classes, International Destination Chef, Food Judge, Consultant. Country Girl.

07/10/2026

I’m fine! I’ve just been spending some much needed time in my garden. Please stop reaching out to me for $15/hr and under jobs. I have options for $50-200/jobs for when I recoup. Mallorey Atkins

I had to celebrate the backbone to the best summer BBQ dessert there is, s'mores! So thankful for this crunchy delicious...
07/05/2026

I had to celebrate the backbone to the best summer BBQ dessert there is, s'mores! So thankful for this crunchy delicious cracker that holds all the things dreams are made of inside of it.

I made these when I cooked in Ireland for guests around the world and I wanted to give them a taste of where I came from. Always homemade no shortcuts of course.




Happy Independence Day y'all! I am very thankful for the brave who fought for USA! This is my favorite holiday of the ye...
07/04/2026

Happy Independence Day y'all! I am very thankful for the brave who fought for USA!

This is my favorite holiday of the year🇺🇸 Thank you addisonkaboomtown for the awesome show and White Rock Masonic Lodge #234 - Addison, Texas for the hospitality.







👢 July Boot of the MonthSome boots are fashion.Some boots tell stories.July’s Boot of the Month belongs to my trusty pai...
07/02/2026

👢 July Boot of the Month

Some boots are fashion.
Some boots tell stories.

July’s Boot of the Month belongs to my trusty pair of Old Gr**go Boots Yippee Ki Yay Boots

They’ve walked through kitchens, scooted across dance floors, stood through long events, and carried me through more than a few 20-hour+ days. They’re scuffed in all the right places and somehow keep getting better with age.

Around here, boots aren’t an accessory — they’re part of the uniform.

Here’s to good leather, hard work, and boots that can keep up with a Texas chef chasing big dreams one event at a time.

What’s your favorite pair of boots and what stories could they tell?

👢🤠🔥



**goBoots
















🤠 Howdy July! Texas Is Overflowing With Summer BountyJuly in Texas = sun-ripened fruit, garden abundance, roadside farm ...
07/01/2026

🤠 Howdy July! Texas Is Overflowing With Summer Bounty

July in Texas = sun-ripened fruit, garden abundance, roadside farm stands, and wild forage if you know where to look. Here’s a huge list to what’s in season across the Lone Star State this month.

🌽 Texas Produce in Season in July

🍑 Fruits

* Peaches
* Watermelons
* Cantaloupes
* Honeydew melons
* Figs (beginning mid to late July)
* Blackberries (early July in some regions)
* Muscadine grapes (beginning in South Texas)
* Plums
* Pears (early varieties)
* Asian pears (some varieties)
* Figs
* Prickly pear tunas (late July in South Texas)

🍅 Vegetables

* Tomatoes
* Cherry tomatoes
* Heirloom tomatoes
* Okra
* Sweet corn
* Field peas
* Purple hull peas
* Black-eyed peas
* Cream peas
* Green beans
* Lima beans
* Southern peas
* Cucumbers
* Zucchini
* Yellow squash
* Patty pan squash
* Eggplant
* Bell peppers
* Jalapeños
* Serranos
* Poblanos
* Banana peppers
* Hot peppers
* Tomatillos
* Potatoes
* Sweet potatoes
* Onions (storage onions)
* Garlic (cured)
* Pumpkins (early varieties in some areas)

🥬 Greens & Herbs

* Basil
* Mint
* Oregano
* Thyme
* Rosemary
* Sage
* Dill
* Parsley
* Chives
* Malabar spinach
* Swiss chard
* Amaranth greens
* Purslane

🌿 Texas Foraging Bounty in July

🍇 Wild Fruits & Berries

* Dewberries (lingering in North Texas)
* Mustang grapes
* Muscadine grapes
* Wild plums
* Mexican plums (late fruit)
* Prickly pear tunas
* Hackberries
* Mulberries (late in cooler areas)
* Agarita berries (occasionally lingering in higher elevations)

🌵 Cactus & Succulents

* Prickly pear pads (nopales)
* Prickly pear fruit (tunas)
* Yucca flowers (higher elevations and cooler regions early in the month)

🌿 Wild Greens & Herbs

* Purslane
* Lamb’s quarters
* Pigweed (amaranth)
* Wood sorrel
* Wild onion
* Wild garlic
* Plantain
* Chickweed (cooler shaded areas)
* Miner’s lettuce (higher elevations)
* Peppergrass

🍄 Mushrooms

* Chanterelles
* Black trumpets
* Oyster mushrooms
* Chicken of the woods

🌰 Nuts, Seeds & Pods

* Mesquite pods
* Huisache seed pods
* Acorns from early-dropping oaks (for later processing)
* Pecans beginning to form for fall harvest

🌼 Flowers & Blossoms

* Elderflowers (late in some regions)
* Bee balm
* Horsemint
* Hibiscus blooms
* Yucca flowers
* Daylily flowers

⸻

🌵 Signature Texas Ingredients at Their Peak in July

* Peaches
* Tomatoes
* Sweet corn
* Okra
* Purple hull peas
* Watermelon
* Figs
* Mesquite pods
* Mustang grapes
* Prickly pear fruit
* Purslane

www.TheFarmToBelly.com















🤠🌻🍑🌽🌵

Well, if I didn’t celebrate this day, what kind of Chef—and foodie lover—would I be?!So, what exactly is a foodie?A food...
06/28/2026

Well, if I didn’t celebrate this day, what kind of Chef—and foodie lover—would I be?!

So, what exactly is a foodie?
A foodie is someone who lives and breathes food. They’re well educated in gastronomy, passionate, curious, and always hungry—not just for a good meal, but for the stories, cultures, and experiences behind every dish. Foodies seek out new cuisines, explore diverse culinary traditions, and know almost as much about food as the chefs themselves. They can usually list all ingredients in a dish at a restaurant, and can tell if someone cuts corners with fresh ingredients or lower quality ingredients. They are not folks who just love any food that is in front of them, they love quality.

Foodies are essential to the culinary world. They keep us inspired, honest, and on our toes. They’re not afraid to call us out when something doesn’t hit the mark—and because of that, they push us to keep learning, evolving, and becoming better chefs every day.

Here’s to all the foodies who make what we do even more meaningful! 🍴❤️




Today marks an another special day. I haven’t introduce y’all to one of my mascots, Rey Skywalker. Today is Rey’s 1st bi...
06/23/2026

Today marks an another special day. I haven’t introduce y’all to one of my mascots, Rey Skywalker. Today is Rey’s 1st birthday.

Ain’t she the cutest? She is very sweet and likes to help groom all the other mascots. She loves running around outside and is easily startled like Kylo. Our favorite thing about her is she wags her tail!!! Have you ever seen a bunny wag their tail when excited or upset? I recently shared a TikTok of it if you wanna see this tailywagger.

Y’all wish Rey a happy birthday. She says she will accept carrot cakes.

Happy Father’s Day to the Father of Modern Cuisine!! I didn’t know what a chef was before I went to culinary school. I’m...
06/21/2026

Happy Father’s Day to the Father of Modern Cuisine!!

I didn’t know what a chef was before I went to culinary school. I’m forever grateful he laid the foundation, techniques, and process.

Sorry this is ai, I just wanted to pay tribute to the one who made chefs.

Howdy there! Here is a peek of what I “bee” up to here lately. I took a bee class with thanks to is a writer for Crave...
06/19/2026

Howdy there! Here is a peek of what I “bee” up to here lately. I took a bee class with thanks to is a writer for Crave DFW for the invite! 🐝 sure to check out her article https://cravedfw.com/2026/05/14/fly-with-me-on-a-journey-of-burlesons-honey/

Ironically I was born and raised in Gainesville which was a hub for beekeeping and honey production in the 1930s. Production died down when I was growing up and I only remember a few bee farmer one of them would release his bees on the peach orchard when I worked there to make some peach honey 🍯

After 12 years in business, I’m tired.Not the kind that a good night’s sleep fixes.The kind that comes from carrying eve...
06/09/2026

After 12 years in business, I’m tired.

Not the kind that a good night’s sleep fixes.

The kind that comes from carrying everything for everyone for far too long.

For 12 years, Farm To Belly has been a one-woman show. I have been the chef, dishwasher, grocery shopper, maintenance, event coordinator, bookkeeper, delivery driver, staffing manager, and everything in between. I have poured my heart, soul, and every ounce of energy I had into serving others.

During my busiest season, it felt like everything that could break, did. Multiple pieces of equipment went out at once. The office help I had for a short time went down a different path. Before she left, she told me that God had promised He would take care of me. To be honest, I have wrestled with that. Because I don’t feel taken care of at all. I

I’m overwhelmed.
I’m overworked.
I’m underpaid (actually I haven’t ever paid me)
I’m forgotten.
And somewhere along the way, I lost my sense of worth.

After years of being told I’m “too expensive,” being asked to create miracles on $4–5 per person budgets, constantly giving more than was paid for, absorbing last-minute additions, and trying to keep everyone happy, my cup has run dry.

Outside of work, I’ve also been dealing with conflict and people whose actions have caused damage and stress that I simply don’t have the capacity to carry.

I have nothing left to pour.

I’ve been told by so many people to quit cooking and change careers, be a culinary teacher, be this or that. I appreciate all advise and consider everything. My brain is just not functioning enough to comprehend what is happening.
So over the next couple of months, I will be stepping back to recover, reorganize, repair and replace equipment, catch up on the parts of the business that have been neglected, and hopefully bring some much-needed help into the office, or go on a another path.

- And for the 1st time in a long time, I’ll be slowing down enough to finally work on something that has been on my heart—my cookbook. Taste, Grit, and Grace. A book that tells my story—from learning to cook, to working in peach orchards and lavender farms, to culinary school, to building a business and finding my own voice as a chef.

I don’t know exactly what the future holds.

I know my faith has been shaken.
I know I have questions.
I know I am weary.

But I also know that I cannot continue like this.

So I’m choosing to rest.

Not because I’ve given up.

Not because Farm To Belly is over.

But because even the strongest people/machine eventually need time.

Thank you to every friend, and supporter who has truly valued my work over these past 12 years. Your kindness and encouragement have meant more than you know.

I hope that after some time, some healing, and maybe a few chapters written, I’ll come back with a full cup again.

Until then, I’m choosing grace.
❤️
— Mallorey
Farm To Belly 🍑🌿📖✨

Boot of the Month 👢Boots are part of my uniform.Kitchen floors, farm visits, pop-ups, wine dinners — they’ve seen it all...
06/08/2026

Boot of the Month 👢

Boots are part of my uniform.
Kitchen floors, farm visits, pop-ups, wine dinners — they’ve seen it all.

These ankle boots been walking through prep lists, Texas soil, and long event nights without missing a step. Style matters. But so does grit.

Tagging the folks who made ‘em because good craftsmanship deserves a spotlight.

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Carrollton, TX
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