Watermelon sliced in the field.

Table of Contents:

1) In Your Box this Week

2) Farm News

• Help Make us the Best of Austin’s – Best Local Food Company
• Early Summer Heat
• What do you Think? We want to Know!
• Happenings at the Farm this Week
• Where to Find our Veggies around Town
• Log into your JBG CSA Membership Online

3) Events

• Becoming A Garden Detective: Diagnosing Plant Problems
• Help Chart A New Direction for A Sustainable Future in Austin!
• Annual 4th of July Butterfly Count
• Wheatsville Annual Farm Fest
• Ecological Literacy Day at Hornsby Bend
• Classes at The Natural Gardener
• Austin Public Library Green Living Talks
• Watermelon Festival
• Austin Organic Gardeners
• Travis County Master Gardeners Association

4) Quotable Food

5) Recipes

• Chunky Jerusalem Artichoke and Potato Mash
• Golden pan-fried Jerusalem Artichokes
• Roasted Jerusalem Artichokes
• Watermelon and Red Onion Salad
• Cantaloupe Sorbet

6) Vegetable Storage Tips

7) Johnson’s Backyard Garden Contact Information

Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com

We’re on Facebook! We’re also on MySpace, be our friend!

The farm crew has a watermelon break.

1) In Your Box this Week:

Heirloom Tomatoes
Onions
Potatoes or Jerusalem Artichokes
Assorted Sweet Pepper

Cherry Tomatoes or Hot Peppers

Basil or Mint

Tomatoes- 5 lb. San Marzano or Early Girl

Watermelon or Cantaloupe

Eggplant

Cucumbers

Summer Squash and Zucchini

Coming Soon:
Okra

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.

Gypsy Sweet Peppers ripening.

2) Farm News:

• Help Make us the Best of Austin’s-  Best Local Food Company

Last year, the Austin Chronicle’s ‘Best of’ Awards’ critics picked Johnson’s Backyard Garden as the Best Farm to Table Local Food Initiative. Well, it’s that time of year again……….the 2009 ‘Best of Austin’ Award  is published in this week’s Austin Chronicle. We are shamelessly soliciting all interested persons to VOTE FOR US as the ‘Best Local Food Company’.  Here’s how it works. You can pickup a copy of the Chronicle, fill out your ballot and send it in. Or you can follow the link above to place your electronic ballot. We’d like and appreciate your support and remember to get those ballots in by July 21. Thanks!

• Early Summer Heat

This is my first summer in Texas and it seems to be a little warmer here than the Northwest weather that I’m used to. Go figure. Brenton says the summer heat has arrived earlier than usual in Central Texas; and it looks as though it’s here to stay. The high temperatures have several implications for farming. It is difficult to grow veggies, or any plant for that matter, when the thermometer reads above 95 degrees. As a result, the plants can quickly become stressed, wilt, get sun burned or just shrivel up and die. The plant will basically close down; in attempt at self preservation it will stop producing.  To compensate for the high temps and the added evaporation of available moisture, we irrigate more. This can become a viscous cycle, especially with the current drought conditions already affecting the local water table.  Weather is the most unpredictable factor for all farmers. We all hope for rain and a cooler season.

• Happenings at the Farm this Week
  

We continue to prepare for our fall crops ( didn’t summer solstice just happen?). Jessica has taken over the greenhouse operations, in our continuing efforts to improve farm operations. And it’s great timing on her part.  For just a brief moment, the greenhouse is almost empty. I did say brief, this week Jessica will soon be filling it with late summer tomatoes, fall peppers and pumpkins along with fall brassicas. Yummy.

Winter squash

Kabacha squash

The squash field where all those young winter sqaush are hiding under the foliage from the summer sun.

Some other recent farm improvements include a new drain configuration for the water trough in the packing shed. I believe the old drain pipe setup was an evolution of  several previous barn projects, as the pipe ran a course that looked something like a Rube Goldberg construction. Well thanks to Chalon, that mess has been corrected and packing days promise to be much less of a hassle since we won’t be stopping to clear the entire drain line several times a day.

We are looking at adding some packing equipment to the barn to help us meet the volume of customers that we are currently serving. This will facilitate cleaning, sorting, sizing and grading. We hope to have this up and running in the next month or so.

Our beloved John Deere tractor experienced a broken clutch this week. Besides the $2,500.00 expense, planting in the field has been pushed back about one week. We should have the tractor back by Wednesday.

The new farm has been under a lot of scrutiny this week. We are busy drilling test wells in a search of consistent water resources. There is water available, but as of now it is not abundant. This means we could be looking at utilizing more than one well, each at a cost of $15,000.00. We’ve already invested $8,000.00 on the test wells, with over ten test sites drilled in the last five months.

People often ask  interns how we found out about working at JBG Organics and how they might find similar organic farm work. Two web sites offer a great overview of positions available at a wide range of localities. If you’re ever interested in knowing more about the world of farming and how to gain experience check out these sites:  World-wide Opportunities on Organic Farms, USA  at WWOOF-USA and Appropriate Technology for Rural Areas at ATTRA.

• What do you Think? We want to Know!

It’s important for us to keep in touch with you, our customers. We attempt to do that through this blog, special e-mailings, our web site and our weekly business transactions with each of you. In return, we’d like to hear back from you on all aspects of our service, quality, prices and practices. Your input helps us refine our business model and keeps us informed of what you like and don’t like about the CSA. Really, we love all your positive comments, but please don’t hold back. We’d like to hear about our less than  stellar side also, email the farm.

• Where to Find our Veggies around Town

This year we decided not to participate in the local farmer’s markets due to a new guideline that requires vendors to attend market a minimum  number of days throughout the season. We are not sufficiently staffed to fulfill this requirement and began looking at alternatives with less of  a time commitment that would still assist us in dealing with excess produce. As a result you may now find Johnson’s Backyard Garden produce at Wheatsville Food Co-op (3101 Guadalupe) and served at Vespaio Ristorante (1610 S. Congress).

Carrie in the office and our walkie/talkie radio reminder.

3) Events:

• Becoming A Garden Detective: Diagnosing Plant Problems

July 11, 10am – noon. Join us to learn the causes of plant problems, the process for diagnosing plant problems, and preventive garden management techniques. This class is free and open to the public. A plant clinic will run during the seminar to help you diagnose current problems so please bring samples of problem plants. This free seminar is presented by the Travis County Master Gardeners Association, a volunteer arm of the Texas AgriLife Extension Service in Travis County . For more details, see http://www.tcmastergardeners.org or call the Travis County Master Gardener’s help desk at (512) 854-9600.
Welcome Austin’s New City Council in an: Eco-Change Exchange
Thursday, June 25th from 5:30-9:00 PM at City Hall

• Help Chart A New Direction for A Sustainable Future in Austin!

Join dozens of Austin environmental groups in welcoming the newly inaugurated Austin City Council. In this time of economic and environmental crisis, we have an opportunity to reshape our future, now. Our community is coming together to make Austin a model of a sustainable city, and we want our elected officials to be leaders in this effort.

If You Care About:
• Healthy Food
• Clean Water
• Clean Energy and Reducing Carbon Emissions
• Landfill Expansions and Reducing Waste
• Alternatives to More Highways and Sprawl
• Participatory Democracy
• Climate Change
• Environmental Justice
Come on Thursday evening to learn, engage, and build momentum for making Austin the national environmental leader we ought to be!

Program for the Evening:
5:30 – 6:30 Sustainable Future Fair and Reception with new City Council Members. Enjoy some delicious local, organic food from the Barr Mansion, learn about great work being done in Austin, and help create a vision for the sustainable future you want to see in Austin.
6:30 – 7:00 Opening Presentations: Building a Sustainable Future in Austin
7:00 – 8:00 Eco-Priorities Sessions: Breakout on Key Issue Areas
8:00 – 9:00 Charting Our Future including reflections from City Council Members.

Please walk, bike, or bus to City Hall. If you have to drive, parking in the City Hall garage will be validated.

For more information, contact colin@sosalliance.orgSat June 27 – Annual 4th of July Butterfly Count. Meet in the Zilker Botanical Garden parking lot at 8:00 am. If it is pouring rain we will postpone till the next day. For more information (and if there is to be a rain delay) contact Dan Hardy, dhh787@yahoo.com.

• Annual 4th of July Butterfly Count

Mon July 27 – Club Meeting: Beetles. Mike Quinn, Zilker Botanical Garden Center, 7:00pm. Host(s):  Austin Butterfly Forum  Website: www.austinbutterflies.org

Everyone is welcome, including all skill levels. We count butterfly adults and caterpillars within a 15 mile diameter circle centered at Mount Bonnell. In addition to the Botanical Garden, we visit many of the best butterfly spots around town, including the Barton Creek Greenbelt and St. Edward’s Park in NW Austin. We usually work as a single group, although if we have enough participants, we may be able to cover multiple areas in parallel.

This is the butterfly equivalent of the Christmas Bird counts. The results are submitted to NABA (North American Butterfly Association). In 2007 we had a record number of species (63) and observers (25) for Austin. See http://www.austinbutterflies.org/counts for reports from prior years. Be prepared for walking through brush and wet areas. Wear long pants, hat, sunscreen, and insect repellent. Bring water, snacks, close focusing binoculars, and (optional) butterfly nets. The count typically lasts until late afternoon, although you may leave at any time. We have lunch at Triumph Cafe on 3808 Spicewood Springs.

• Wheatsville Annual Farm Fest

Hands of the Earth Farm, 7651 Delwau, Austin, TX, 78725  June 27/2009 – 9:00am – 12:00pm

Farm Fest, sponsored by Wheatsville Food Co-op, is a celebration of sustainable agriculture and gives the youth in the Urban Roots program a chance to show off what they have learned. Farm Fest is free and fun for the whole family!

A few things you’ll find at Summer Farm Fest:

* Farm Stand: Buy fresh local produce at the farm it was grown
* Tomato and Pepper Tasting
* Pico de Gallo-making Demonstration
* Farm Tours
* Compost Demo: Learn how to make compost fast and clean at your own home

And for the Kiddos:
* Garden Sign-painting
* Seed-ball Making
* Educational Games: Learn how your vegetables grow before they go to the supermarket
Website:
www.youthlaunch.org/news/farmfest.php

• Ecological Literacy Day at Hornsby Bend

Hornsby Bend Bird Conservatory, June 27/2009 – 9:00am – 1:00pm The last Saturday of the every month. For more information contact Priscilla Murr at murr@sbcglobal.net or Kevin Anderson at 972-1960. Host(s): Travis County Audubon Society  www.travisaudubon.org/

• Classes at The Natural Gardener
  

Saturdays through mid-September. 9 a.m.  The Natural Gardener, 8648 Old Bee Cave Road. Free. 288-6113.

• Austin Public Library Green Living Talks

Varying times through Aug. Check Web site for schedule and locations. www.cityofaustin.org/library

• Watermelon Festival
  

Fruit and Veggie Fest Finale at Austin Farmers’ Market, celebrating the bounty of the season – come watch a chefs’ demo featuring one of our favorite fruits, and get silly with competitions for kids and their grownups. Saturday, June 27 9 am – 1 pm Austin Farmers’ Market Downtown at Republic Square Park, 4th and Guadalupe
Free Parking

• 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 Wednesday harvest and packing crew.

4) Quotable Food:

If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food. ~Sally Edwards

Eggplant.

5) Recipes:

• Chunky Jerusalem Artichoke and Potato Mash, Bon Appétit,  February 2008

1 pound Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
1 pound russet potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
3 tablespoons butter

Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.

• Golden pan-fried Jerusalem Artichokes

Heat olive oil or butter in a medium skillet until hot. Add Jerusalem artichoke, sliced into ¼-inch-thick rounds. Cook, shaking the pan occasionally, over medium heat until golden, 8 to 10 minutes. Drain on paper towels, then transfer to a serving dish and toss with salt and pepper to taste (and if available: minced fresh parsley, dill, or tarragon). If on hand, serve with lemon wedges.

• Roasted Jerusalem Artichokes

Preheat oven to 425°. Cube Jerusalem artichokes into 1½-inch cubes and place in a 13×9-inch baking dish (or any dish large enough to hold in a single layer). Toss with olive or vegetable oil, salt and pepper. If on hand, add a few sprigs fresh thyme or rosemary and 2 bay leaves. Bake, stirring occasionally, until tender when pierced with a knife and quite brown, about 40 minutes. (Check frequently to avoid mushiness!)

• Watermelon and Red Onion Salad, From The Earth to the Table by John Ash

1 Tablespoon shallots, chopped
1/3 cup raspberry vinegar
1/3 cup fresh or frozen raspberries, pureed and strained
2 teaspoons honey (or to taste)
1/3 cup olive oil
2 medium red onions, thinly sliced
2 bunches watercress, stems removed
8 cups watermelon, cut into 1-inch cubes
Kosher salt and fresh ground pepper
Whisk together the shallots, vinegar, raspberry puree, honey, and olive oil in a medium bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.

To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the red onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.

• Cantaloupe Sorbet

1 Small ripe cantaloupe or muskmelon
3/4 Cup superfine sugar
1/4 Cup orange juice
1/2 tsp Salt

Remove the outer skin and seeds from the melon. Cut into 1/2 inch cubes. Put it in a blender; add orange juice, sugar and salt .Blend for about 30 seconds or till the melon is pureed properly. Cover it and put into a refrigerator. Stir the chilled mixture. Freeze in your ice cream machine according to the manufacturer’s directions.

Zucchini leaf.

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:
Tomatoes should be kept uncovered at room temp, but can be refrigerated if very ripe. All other fresh vegetables belong in the refrigerator.

Peppers and Cucumbers should be stored in the crisper, and washed before use.

Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. These three all do well frozen also (they will loose texture but not taste).

Eggplants, Potatoes, Onions are best kept moderately cool, no lower than 50 degrees. A cool, dry dark place is best- on the counter, in a cupboard or basket. 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.

Summer Squash will last 4-7 days in plastic bags in the crisper.

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.

7) Johnson’s Backyard Garden Contact Information

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

e-mail: farm@jbgorganic.com

Sunset at the farm.

This entry was posted on Wednesday, June 24th, 2009 at 3:52 pm and is filed under Newsletters. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.