Table of Contents:
1) In Your Box this Week
2) Farm News
- Thank you to Potato Harvesters
- Important Notice about Box Price Increase
- Workshare Opportunities
- What’s Happening at the Farm
- Outstanding in the Field at JBG
- Log into your JBG CSA Membership Online
- Open Plate in the Garden
- Spring Speaker Series
- Austin Organic Gardeners
- Travis County Master Gardeners Association
4) Quotable Food
5) Recipes
- Punjabi Mustard Greens (spinach/kale/chard)
6 Vegetable Storage Tips
7) Johnson’s Backyard Garden Contact Information
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The 'office field' has been prepared for a new rotation of crops.
1) In Your Box this Week:
This list is subject to change depending on availability and quality of crops on harvest day. You’ll find the most accurate packing list on the homepage of our website.
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Wildflowers are scattered around the farm this time of year.
2) Farm News:
- Importance Notice about Box Price Increase
At Johnson’s Backyard Garden (JBG), we are constantly looking for ways to improve. Over the past few months, we’ve made several major changes to the farm. These include: new irrigation wells, new greenhouse construction, new permanent produce boxes (arriving in mid-June), new farming equipment, and increased pay for employees and interns
First and foremost, the above will increase the overall quality, quantity and diversity of our produce. Also, these new developments will increase our water security, will allow us to grow all of our own transplants, and will provide cleaner and cooler ways to box produce for member pickup. We have been struggling with how to cover the added costs of these improvements and have decided we need to raise our box prices. Beginning June 1, 2009, a four-box membership will cost $32/box and a ten-box membership will cost $30/box. At $32 per box, JBG is still below the average weekly CSA cost for the Austin area.
We regret having to make this increase but want to do all we can to ensure the farm’s continued success, both now and well into the future. If you have any questions about this increase or about any of the on-going improvements we have made, please email us at farm@jbgorganic.com or call us at 512-386-5273. We are striving to make our CSA the best it can be and thank you for your support.
- Thank You to Potato Harvesters
Many thanks to all of the volunteers who helped us harvest potatoes during the last two weeks! We’ve had over 100 volunteers in the past two weeks. Thanks to you, the job is complete and we were able to harvest over 40,000 pounds of potatoes! We had the highest yield from the Yukon Golds and hope to start adding potatoes to member boxes within the next 2-3 weeks.
- Workshare Opportunities
The potato harvest is complete, but we still have opportunities to volunteer through our Workshare program. Workshare participants help us with harvesting and packing boxes on Wednesdays and Saturdays from 8am to 1pm and receive a share of vegetables in exchange for their work. Next week, we will need volunteers to help with the onion harvest. Email the office if you’re interested in participating.
- What’s Happening at the Farm
We are getting ready to spread 30 tons of compost in the fields to fortify the soil for all the planting we’re about to do. This next round of planting will include lots of watermelons, cantelopes, cucumbers, summer and winter squash and sweet potatoes. We’re also seeding zinnias and sunflowers and transplanting more basil. All of this seeding and planting will mean very full vegetable boxes for members this summer.
- Outstanding in the Field
Keep your fall calendar open for this event! Outstanding in the Field will be hosting an elegant meal at JBG’s on September 29 at 3pm in the pecan orchard. There are several seats left and will likely sell out. Local chef Jesse Griffiths will be preparing a farm-style five course meal. Get registered for this event before it’s too late!
- Log into your JBG CSA Membership Online
Tomatoes in bloom.
- Open Plate in the Garden
To RSVP email openplate@austinfoodbank.org, or call me at 684-2529.
- Spring Speaker Series
Varying times on select days through May 30. Check Web site for schedule. 10 a.m. today: Mixing It Up With Dave: Container Patio Gardening at its Best! With Dave Mix, Pacific Home and Garden. Free. The Great Outdoors Garden Center Nursery, 2730 S. Congress Avenue. www.gonursery.com
- Austin Organic Gardeners
The Austin Organic Gardeners meet the second Monday of every month at Zilker Botanical Garden. www.austinorganicgardeners.org
Meetings start at 7 p.m.
- Travis County Master Gardeners Association
The Travis County Master Gardeners Association holds it’s monthly meetings on the first Wednesday of each month. www.tcmastergardeners.org Meetings starts at 7 p.m.
Our tomatoes have been needing more and more support as they are now three to four feet high. This can only mean good things for our harvest later this season.
4) Quotable Food:
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.
~Albert Einstein
5) Recipes:
Punjabi Mustard Greens (spinach/kale/chard)
1 pound mustard greens
½ pound spinach, kale, and/or chard
½ inch cube fresh ginger, peeled
½ fresh hot green chili (eg jalapeno)
9 tablespoons unsalted butter (I used canola oil)
2½ tablespoons cornmeal
1 teaspoon salt
Trim and wash the greens. Chop them coarsely and place in a large pot. Add 1 cup water and bring to a boil, then cover and turn heat to medium-low, cooking for about 15 minutes or until greens are tender.
Put the ginger and green chili into a food processor or blender and mince. Remove cooked greens with a slotted spoon and put them into the blender/food processor with the ginger and chili. Do not worry about squeezing out all of the liquid from the greens, as the small amount that clings to them is needed. Blend the greens with the ginger and green chili until you have a smooth paste.
In a heavy 2½ quart pot, heat 6 tablespoons butter/oil over a medium-low flame. Add the cornmeal and cook for about 2 minutes, stirring constantly. Do not allow it to turn brown – reduce heat if necessary. Add ¼ cup water and keep stirring for another 30 seconds. Then add the pureed greens and salt. Cook on medium-low heat, stirring often, for about 10 minutes.
Serve in a warm dish top with remainder butter (optional), accompanied with Indian bread or warmed pita.
The last block of potatoes just before harvest.
6) Produce Storage Tips:
We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they’ve left the farm it’s up to you to keep them fresh and nutritious. There’s no refrigeration at the CSA drop points so it’s best to pick up your box as early as possible. Here are some additional tips on how to store this week’s share:
Spinach, Kale, Chard, Lettuce, Salad Greens, Pak Choi, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive. Also, when you receive lettuces and other delicate greens like arugula, you will notice that we bag them wet. This helps keep them fresh until members can pickup and refrigerate them. The lettuce heads, lettuce mixes, and arugula should not be refrigerated wet, though. Once you bring these vegetables home, you should wash and dry them before bagging and refrigerating. If you follow these steps, you lettuce should stay fresh.
Carrots, Radishes, Turnips, Beets, and Parsnips should be stored in plastic bags. They’ll last two weeks in the fridge. Take tops off carrots before storing, leave greens on radishes, turnips and beets, with both roots and tops in the bag.
Broccoli, Brussels Sprouts, Scallions, and Summer Squash will last 4-7 days in plastic bags in the crisper.
It is best to store the Onions at 40 to 45 degrees F. Don’t whole store onions in the refrigerator because the moisture is bad for them. Don’t store potatoes near onions. The onions will absorb moisture from the potatoes.
To store Kohlrabi for several weeks, remove the leaf stems and place, unwashed, in sealed plastic bags in the refrigerator.
Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.
The onion tops are just starting to fall over, which means they are ready to harvest.
7) Johnson’s Backyard Garden Contact Info:
Johnson’s Backyard Garden
9515 Hergotz Lane, Box E
Austin, TX 78742
Office Phone: 512.386.5273
Office Hours: M-F 8am to 12:30pm