Okra

Table of Contents:

1) In Your Box this Week
2) Farm News

• August Delivery Schedule
• Outstanding in the Field Reminder
• From Our Fields
• Reminders

3) Events

• FRESH Film Feast Benefiting SFC
• Classes at The Natural Gardener
• Austin Public Library Green Living Talks
• Austin Organic Gardeners
• Travis County Master Gardeners Association

4) Quotable Food
5) Recipes

• Vegetarian Eggs Benedict
• Honey Glazed Roasted Vegetables
• Eggplant French Fries

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!

Good Luck to farmer Will.

1) In Your Box this Week

White, Yellow, and Red Onions
Potatoes
Assorted Sweet Pepper
Hot Peppers- Jalapeño or Serrano
Basil
Watermelon or Cantaloupe or Honey Dew or Galia
Eggplant
Summer Squash and Zucchini
Cucumbers

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.

Beautiful Basil. Each harvest day the cooler is overwhelmed with the scent of freshly harvested basil ready to go into CSA boxes.

2) Farm News

• August Delivery Schedule:

As you know, the Johnson family usually takes a vacation during August, however, this year will be making CSA deliveries throughout the summer.  Beth and the kids are still going to Alabama to see the grandparents and great grandparents for a couple of weeks, however Brenton will be staying at the farm.  He plans to go home for a week at Christmas and see the family.  It is hard to leave when we are busy training new crew members readying the the new farm for fall planting.

• Outstanding in the Field Reminder:

This event brings together the best of what Austin has to offer in the way of chefs, farmers, winemakers and food artisans. This is the second year that this wonderful dining experience has been held at JBG. For those of you who are not familiar with Outstanding in the Field please check out their website and consider signing up for this years extravaganza. But you’ll have to act fast as tickets for this event are almost sold out.

Also check out the You Tube video of Jim Denevan that aired on CBS News Sunday Morning in January 2008.

2008- Outstanding in the Field at Johnson's Backyard Garden

• From Our Fields:

The summer season’s crops are still coming out of the fields. However, the ripe winter squash heralds a change in the seasonal veggies coming your way. We have definitely noticed the decrease in daylight hours as July comes to an end. Each morning, during the summer season, we gather at 6 a.m. to hit the fields for yet another round of harvesting. This enables us to get our field work done before the heat of the day (well, in theory anyway). It also means that our work day finishes at 3:30 p.m., which allows the field hands time to arrive home by the late afternoon. It’s a good deal for us and lessens the heat stress on the produce.

This month cucumbers, summer squash, zucchini and okra have been the focus of our early morning routines. But recently, at this hour, “How are we supposed to       harvest okra in the dark?” has been heard echoing across the field. Well, August is going to be another hot one so I’m guessing we will not return to our winter work   schedule (7 am. to 4:30 pm.) until September, even though the sun has been a bit slow to participate in the early morning harvests.

We will be planting more cucumbers and green beans in August. And though August will still be hot, we are already looking ahead to cooler season crops. Our fall planting of tomatoes, peppers, and eggplant went into the fields this week. Jessica has completed the seed inventory, which means Aaron is now hunting through seed catalogs and seed company websites in search of the perfect specimens to plant directly to the field in September. Brenton is considering a field trial of fall potatoes. This is not our usual time to plant spuds, but we’d like to evaluate how they produce at this time of year with an eye on extending availability of potatoes in share boxes further into the year.

A new facade for the barn is under construction.

Interior walls, new concrete floor, and ready to be re-roofed.

Temo poured and finished a beautiful concrete floor in the interior barn spaces last week. The barn continues to be in a state of flux as the vision of new interior walls, roof and facade start to emerge. This is a temporary state that has pushed Jessica’s flat seeding into a rather confined area of the barn floor.

Filling flats for seeding vegetable starts and propogating mint in a tight space of the dismantled barn.

This week, the new farm is ready for irrigation lines to be installed. David will be in charge of running the trenching machine for the pipes. It will be good practice for David’s driver’s license that is only a year or so away.

Yes, it seems early, but Aaron is already planning next summer’s crops, rotations, and planting schedules. He’s looking at fields at the new farm with the plans of allowing the older farm to rest for a year under cover crop. This crop will be plowed in and will help regain soil fertility and decrease pest pressure.

Speaking of new farm vs. old farm, we need a new vernacular to describe Johnson’s growing land base. Brenton and I threw around several quick ideas to help identify the two farms from each other; clarify their respective locations while establishing a single working farm image of our Backyard Garden. Our humorous titles included ‘the pit farm’ (claiming proximity to the local commercial gravel fields) and ‘the light torture farm’ (the thought of 800 foot rows has interns and field hands running in fear). We also came up with a few names worthy of consideration: The ‘River Road’ farm and the ‘Hergotz Hill’ farm. ‘Cedar Creek’ farm and ‘Del Valle’ farm. The ‘County Line’ farm and the ‘City’ farm. Maybe something as simple as the ‘East’ and ‘West’ farms would do the trick. Do you have any suggestions? We’d love to gather ideas from everyone so let us know what you think.

Temo has also devised a handy new field implement that will bury drip tape at the proper depth. We will use it without the plastic mulch. This will allow us to use more organic forms of mulch such as straw and under-planting. The added flexibility of this system allows an overhead sprinkle (good for a quick soaking but comes with a high evaporation rate) when the seeds are initially planted, just enough to get them sprouted and going. We can then water using only the drip tape (more efficient water use) from below once the plants are established. The straw mulch will keep weeds to a minimum; we can hand pull those persistent weeds. The mulch protects the paths from compaction and can then be plowed under at the end of the season strengthening the soil structure.

• Food, Agriculture and Technology:

Here are a couple of interesting organizations and websites that may be of interest to you.

International Assessment of Agricultural Knowledge, Science and Technology for Development A world wide study group examining the impacts of agricultural knowledge, science and technology on hunger, poverty, nutrition, human health, and environmental and social sustainability in relation to both the past and the future. The content, Global and Sub-global assessments, is peer-reviewed by governments and experts, and approved by the Panel of participating governments.

The Center for Food Safety A non-profit public interest and environmental advocacy group challenging harmful food production technologies and promoting sustainable alternatives. An interesting press release currently posted discusses agri-business vs food crisis of genetically modified crops.

• Reminders:

At JBG, we rely heavily on a system of trust for the distribution of our weekly shares.  We appreciate the fact that the vast majority of our members respect our policies and allow this system to work.  Recently, we have received a few complaints about problems at some of the pickup sites and just wanted to restate our policies as a reminder.

TRADE BOXES: Please use the trade box concept as it was originally conceived. This means you should feel free to take some produce when you’d like a little extra but also please leave anything from your own CSA box that you may not be too fond of. Please do not empty the trade box for use in your own kitchen. Instead please share in the bounty and trade with your fellow CSA members.

CSA BOXES: Always bring a box or food bags to transfer your produce into for the trip home. Do not take the wax boxes home! Remember to help your host take care of your drop off site by breaking down the wax CSA boxes and stacking them neatly. It helps keep the host’s property organized, the boxes clean, and the delivery person happy.

All the CSA boxes are packed with similar offerings. Please do not peruse each of the CSA boxes in search of your preferred produce. This causes problems on many levels. Other CSA members are left without their full share, and the replacement cost of each of those boxes is huge for us. This kind of activity forces us to harvest and process more veggies than we have planned for, essentially limiting our planned harvest numbers. It also increases our delivery costs, as replacement boxes then need to be brought back to the drop off site. Please consider your fellow CSA member’s investment and help build community.

MANAGE YOUR CSA ACCOUNT: At CSA accounts, you can make payments, check schedule pick up times and dates, and renew or change your order. It’s the best way to stay up to date with your individual account. If you experience any difficulties managing you account, please contact Carrie at the farm Monday- Friday before 12:30 pm at 512.386.5273 or email us at farm@jbgorganic.com.

3) Events:

• FRESH Film Feast Benefiting SFC

Tuesday, August 25, 7pm at Boggy Creek Farm

EDIBLE AUSTIN AND ALAMO DRAFTHOUSE present an Alamo Drafthouse Film Feast at Boggy Creek Farm on Tuesday, August 25. The event will feature a screening of the new food movie, FRESH, and will benefit the Sustainable Food Center (SFC). All interested community groups are invited to attend as co-hosts and help us present an evening of conversation, farm-fresh picnic feasting along with viewing this outstanding new film about food in America. Co-hosts include Front Porch Project, Farmhouse Delivery, Zhi Tea, Maine Root, Texas French Bread, Greenling Organic Delivery, Paula’s Texas Spirits, Independence Brewing Co., Better-World Maker’s Co-op, Slow Food Austin, Urban Roots, Green Corn Project, Capital Area Food Bank, Farm and Ranch Freedon Alliance and others. Please contact Marla Camp This e-mail address is being protected from spambots. You need JavaScript enabled to view it at Edible Austin to get involved.

DETAILS: Cocktails and Conversation: 7:00pm – 8:30pm; locally-sourced picnic dinner by Alamo chefs John Bullington and Trish Eichelberger: 7:30pm; FRESH film screening begins at dark. Tickets: $35 advance only (Includes food and drinks) are available online at Alamo Drafthouse. Guests are encouraged to bring lawn chairs or blankets to spread out on the lawn for picnic and film showing. Limited seating.

ABOUT THE FILM: FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

• 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

• 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.

An oil change and a good bath for the John Deere.

4) Quotable Food:

There is no love sincerer than the love of food. George Bernard Shaw (1856 - 1950), Man and Superman (1903) act 1

5) Recipes:

• Vegetarian Eggs Benedict

1 teaspoon minced Garlic
2 tablespoons Pine Nuts
Salt and Pepper, to taste
1/2 cup Olive Oil
1/4 cup grated Parmesan
1 tablespoon Olive Oil
4 (1/2-inch) thick Tomato slices
4 (1/2-inch) thick Eggplant slices
2 English Muffins, halved
4 Eggs   Preparation:

Add fresh basil, garlic, pine nuts, salt and pepper to food processor. Pulse until well combined. Slowly add olive oil and Parmesan cheese until blended. Preheat oven to 350 F. Brush tomato and eggplant slices lightly with olive oil. Roast in preheated oven 5 minutes. Turn halfway through roasting time. Brush English muffins lightly with pesto. Arrange on baking sheet and place under broiler. Poach eggs. To assemble, put muffin halves on plates and stack tomato and eggplant slices on top. Carefully place egg on top of eggplant. Drizzle with pesto.

• Honey Glazed Roasted Vegetables

1/4 cup Honey
1/4 cup Olive Oil
3 tablespoons Balsamic Vinegar
1 Garlic Clove, peeled and crushed
Salt, Pepper, and Dried Thyme, to taste
4-6 cups mixed halved Red Potatoes, sliced Zucchini, thickly sliced Onions, Red Peppers, Carrots, Sweet Potatoes, sliced Eggplant.

Preheat oven to 400 F. Combine honey, olive oil, balsamic vinegar, crushed garlic, salt, pepper, and thyme in small bowl. Mix well. Arrange red potatoes, zucchini, onions, red peppers, carrots, sweet potatoes, and eggplant in roasting pan. Brush honey mixture over vegetables. Bake 30 minutes. Stir occasionally.

• Eggplant French Fries

2 Medium Eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long
Salt
1 cup Milk
2 Eggs
3/4 cup Flour
3/4 cup Self-Rising Cornmeal
½ teaspoon Salt
Vegetable or Canola Oil for deep frying
3 teaspoons Ranch Salad Dressing & Seasoning Mix
Ranch Dressing

Salt surfaces of eggplant sticks. Place eggplant in colander 30 minutes. Rinse and pat dry with paper towels. In medium bowl, mix milk and eggs until well blended. In shallow bowl, combine flour, self-rising cornmeal, ½ teaspoon salt and seasoning mix. Heat oil in frying pan on high heat. Dredge eggplant fries in egg mixture and then dredge in cornmeal mix. Carefully place fries in hot oil. Fry 3 minutes or until golden brown. Drain on paper towels. Serve hot with ranch dressing.

Jessica, Tyler and Tony clean onions and potatoes for delivery.

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.

Melons should be ripened before refrigeration, stored in plastic bags when ripe. Melons should be used as soon as possible after ripening.

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.

Will takes a swan dive into the water slide.

Tony and Tyler bid farewell to Will.

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

Our work share crew last Saturday. THANKS! Email us if you are interested in worksharing Wednesdays or Saturdays.

Table of Contents:

1) In Your Box this Week

2) Farm News

• August Delivery Schedule
• Potluck for Farm Manager Will Tuesday July 22, 7:00pm
• Outstanding in the Field Reminder
• Best of Austin – Last Chance to Vote – Best Local Food Company
• From Our Fields: Updates on Happenings at the New Farm
  
• Outbreak of Fungus Threatens Eastern States Tomato Crop
• 2,000 Acre Quarry Proposed for Eastern Travis County
• Reminders

3) Events

• Julie and Julie: Chef Demo & Ticket Giveaway
• FRESH Film Feast Benefiting SFC
• Edible Communities Show on Heritage Radio Network
• Classes at The Natural Gardener
• Austin Public Library Green Living Talks
• Austin Organic Gardeners
• Travis County Master Gardeners Association

4) Quotable Food

5) Recipes

• Cream of Squash Soup
• Zucchini Creole with Tomatoes and Peppers
• Fried Squash Puffs

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!

1) In Your Box this Week

White or Red Onions
Yukon Gold Potatoes
Assorted Sweet Pepper

Hot Peppers- Jalapeno or Serrano
Basil or Mint
Watermelon or Cantaloupe or Honey Dew
Eggplant
Summer Squash and Zucchini
Cucumbers

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.

2) Farm News

• Outstanding in the Field Reminder: This event brings together the best of what Austin has to offer in the way of chefs, farmers, winemakers and food artisans. This is the second year that this wonderful dining experience has been held at JBG. For those of you who are not familiar with Outstanding in the Field please check out their website and consider signing up for this years extravaganza. But you’ll have to act fast as tickets for this event are almost sold out.

Also check out the You Tube video of Jim Denevan that aired on CBS News Sunday Morning in January 2008.

2008 Outstanding in the Field dinner at JBG.

• Best of Austin – Last Chance to Vote – 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!

• From Our Fields: Updates on Happenings at the New Farm

Update on the new farm – Curtis Griffin, from the Jimmy Evans Company, was generous in helping us clean up the fence line with the bulldozer last week. The wells are now installed and very capable of producing enough water for us (the 16″ well produces 225 gpm and the 6″ well produces 80 gpm). This will make for happy fields all around.  Brenton is busy designing the irrigation system and working with the electrical contractors to get power to the wells. Hopefully the pumps and electricity will be installed in the next two to three weeks. As soon as we get the wells operational and the irrigation system installed we will be ready to start preparing the field for fall planting. Next week we also plan to take soil tests to see what soil amendments we need to add.

We recieved our Organic Certification for the new farm last week. With 19 acres at the airport farm and 40 acres at the new farm, we now have nearly 60 acres of land under organic certification. We are really excited to have more land. It means Aaron is busy with crop planning for twenty acres, that’s half the new farm.

This will allow us to be more sustainable in our farming practices by reducing our dependence on importing compost and organic fertilizer to maintain soil fertility and organic matter. By having more land we can grow vegetables on a portion and grow cover crops and green manures on another portion. Ideally we would like to have only 1/3 of our land in vegetable crops at any one time and the rest of the land in soil building crops to add organic matter and nitrogen for use by subsequent cash crops.

The difficult part of this is that if you have a small farm like ours and live is an area where land is so expensive it is hard to afford to not use 2/3’s of the farm for cash crops. Our long term goal is to continue to be able to buy more land (a total of at least 120 cultivatable acres)  eventually having 35 to 40 acres in vegetable production. This would allow us to feed nearly 1200 Austin families each week.

Michael Klug,  our Hyde Park host and who is helping make the purchase of the new land possible, is interested in planting fruit and berries on ten acres adjacent to the new farm. Brenton will be helping design the planting and laying out the irrigation system to this section. We are considering planting apples, satsuma oranges, limes, Myers lemons, loquats, blackberries, persimmons, figs, peaches, asparagus, and a few pecans.

• Outbreak of Fungus Threatens Tomato Crop

The New York Times published a story last week about the outbreak of Late Blight Fungus that is currently affecting Eastern and mid- Atlantic states. Though this threat is not a local problem for Texas at this time, it does illustrate how fragile our food source truly is.  Another strain of this fungus was responsible for Irish potato famine in the mid- 19th century, according to the New York Times.  The fungus has been traced to plant sales  from national big-box stores.

Late Blight on green tomatoes. Photo: New York Times.

1 1/2 pounds yellow summer squash
2 tablespoons butter
1 medium onion, sliced
1/4 lemon, sliced, seeds removed
1/4 cup flour
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon white pepper
3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
1 cup heavy cream

Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.

1 1/2 to 2 pounds sliced zucchini
8 ounces sliced mushrooms
1 large green bell pepper, cut into thin strips
1 clove garlic, minced
2 teaspoons dried leaf basil, crumbled
1 tablespoon melted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar or equivalent sugar substitute
1/4 teaspoon Worcestershire sauce

2 medium tomatoes, peeled and chopped
Combine zucchini, mushrooms, green pepper, garlic, basil, butter, salt, pepper, sugar, and Worcestershire sauce in a large skillet; cook for 5 minutes over medium heat. Add tomatoes and cook for 5 minutes more, or until tender.

• Fried Squash Puffs, from southernfood.about.com
  

3/4 pound yellow squash, about 2 medium, cubed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
vegetable oil

Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.

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Winter squash.

Table of Contents:

1) In Your Box this Week

2) Farm News

• Time Lapse of Drought Conditions
• Fresh from the Farm
• Help Make us the Best of Austin’s-  Best Local Food Company
• Reminders
• Local Fox News Coverage

3) Events

• Julie and Julie: Chef Demo & Ticket Giveaway
• FRESH Film Feast Benefiting SFC
• Edible Communities Show on Heritage Radio Network
• Classes at The Natural Gardener
• Austin Public Library Green Living Talks
• Austin Organic Gardeners
• Travis County Master Gardeners Association

4) Quotable Food

5) Recipes

• Tomato and Cucumber Salad
• Eggplant Mykonos
• Eggplant Chili
• Pickled Peppers
• Pesto Rice Peppers

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!

Winter squash is beginning to mature.

1) In Your Box this Week:

White or Red Onions
Yukon Gold Potatoes
Assorted Sweet Pepper

Tomatoes

Hot Peppers- Jalapeno or Serrano
Basil or Mint
Watermelon or Cantaloupe or Honey Dew
Eggplant
Summer Squash and Zucchini
Cucumbers

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.

2) Farm News:

• Time Lapse of Drought Conditions

Yes, we are all extremely aware of the ongoing drought conditions in Central Texas. But do we understand the actual extent of the rain shortfall? The Austin Statesman has published a time lapse map of the recent drought affected area, along with links to the National Drought Mitigation Center, to help us make sense of the data . Please take a few moments to check out the severe weather conditions in this interesting graphic representation.

• Fresh from the Farm

This week has seen more construction in the barn,  Challon is replacing the back wall of the original barn so it can be insulated and finished. David and Tyler tamped a sand base for the concrete floor sub-layer in the interior of the old barn. Temo and Tyler worked on framing the floor for the concrete. It is now ready and waiting for the concrete pour, our last for a while anyway. Any left over sand was either reworked into the driveways or moved to the Johnson kid’s backyard. They are all happy campers with the development of a sand box nearby.

New walls on the old barn frame.

The tamped sand sub-layer waiting for fresh concrete.

While all this interior work is going on, Steven Mattern, our resident architect, has been modifying plans for the face of the barn.

The new floors in the barn (those already poured) have spurred a flurry of reorganization in the barn. Old shelving units have been re-situated for better access while farm supplies will get inventoried and properly stored.

Brenton’s much neglected little Nissan half-ton truck died this week. Many of you may remember this truck as his CSA delivery truck long before the box truck made an appearance on the farm.  Well, Brenton is a speed shopper; later the same afternoon he had found a used flatbed truck which is more than capable of handling the farm lifestyle.

The new (to us) farm truck brings in a load of ripe honeydew melons.

We have a new employee, Temo Ariza, who will be filling Will’s position as field manager. Will is moving on to his own farming adventure at the end of the month. This gives Will and Temo about two weeks to spend together before he is on his own with the tractors.

Temo is getting familiar with the farm and has been a great addition to our staff.

Jessica has been treating some greenhouse plants for aphids. The aphids lay their eggs on the underside of leaves then proceed to suck out  moisture from the tender new growth. This results in a very distorted, curled leaf. If the infestation is severe, aphids can weaken the entire plant stunting it’s growth.  Jess is using a Neem oil solution sprayed once a week on the affected plants.  We should be seeing positive results soon.

We have been ‘arguing’ with the deer since this spring over who gets to eat the field crops. Their favorite morsel this week continues to be the okra.  Frankie, the dog, does her part to patrol the fields but twenty acres is a lot to protect when there are so many critters out there.

Earlier this week, I heard Frankie barking frantically at about 6 am. I was on my way to the barn to start the day when I spotted her fierce display of farmland security. The focus of her rant was a good size coyote who paced the driveway near the pecan orchard (where Beth’s chickens live).  The coyote had retreated into the brush just as I heard a gun shot. Now here I am, in the early morning light, standing in front of the barn and thinking, ‘What a beautiful coyote……That was a gun…..Who’s out there?……Maybe I should take cover’….. as I retreated into the sheltered safety of the barn. Frankie was content now that the coyote had disappeared. I was not so happy about the thought of some unknown out there with a gun.

However, the unknown was soon discovered. When Brenton showed up for work he had this big grin all over his face……”Did you see the coyote? Did you hear me shooting? I think I scared him away for now.”  Truthfully, I felt just slightly relieved to know that it was Brenton shooting into the dim  morning light.  As a result,  I won’t be strolling around the farm at this early hour again any time soon.

Beth’s chickens, however, were probably not so relieved.  They have spent the last week or so in hiding. Besides the coyotes, we also have a hawk, of enormous size, who has taken up chicken hunting. Beth is counting her chickens regularly and has set up a scarecrow to help deter it’s daily scouting of the young hens.

Our friendly scarecrow.

• 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!

Late season tomatoes are sprouting in the greenhouse.

• Reminders

At JBG, we rely heavily on a system of trust for the distribution of our weekly shares.  We appreciate the fact that the vast majority of our members respect our policies and allow this system to work.  Recently, we have received a few complaints about problems at some of the pickup sites and just wanted to restate our policies as a reminder.

TRADE BOXES: Please use the trade box concept as it was originally conceived. This means you should feel free to take some produce when you’d like a little extra but also please leave anything from your own CSA box that you may not be too fond of. Please do not empty the trade box for use in your own kitchen. Instead please share in the bounty and trade with your fellow CSA members.

CSA BOXES: Always bring a box or food bags to transfer your produce into for the trip home. Do not take the wax boxes home! Remember to help your host take care of your drop off site by breaking down the wax CSA boxes and stacking them neatly. It helps keep the host’s property organized, the boxes clean, and the delivery person happy.

All the CSA boxes are packed with similar offerings. Please do not peruse each of the CSA boxes in search of your preferred produce. This causes problems on many levels. Other CSA members are left without their full share, and the replacement cost of each of those boxes is huge for us. This kind of activity forces us to harvest and process more veggies than we have planned for, essentially limiting our planned harvest numbers. It also increases our delivery costs, as replacement boxes then need to be brought back to the drop off site. Please consider your fellow CSA member’s investment and help build community.

MANAGE YOUR CSA ACCOUNT: At CSA accounts, you can make payments, check schedule pick up times and dates, and renew or change your order. It’s the best way to stay up to date with your individual account. If you experience any difficulties managing you account, please contact Carrie at the farm Monday- Friday before 12:30 pm at 512.386.5273 or email us at farm@jbgorganic.com.

• Local Fox News Coverage

And just a final note about our media coverage. Today Johnson’s Backyard Garden was on Fox News in the Morning on Austin’s local channel 7. The first segment, aired on Good Day Video was shown around 7:10 am with a follow up to the interview around 8:10 am.  Check out this story on your telly or computer.

Local Fox News channel 7 does two live spots for the farm during the July 14th morning news program.

• Julie and Julie: Chef Demo & Ticket Giveaway

• FRESH Film Feast Benefiting SFC
  

Tuesday, August 25, 7pm at Boggy Creek Farm

Edible Austin and Alamo Drafthouse will present an Alamo Drafthouse Film Feast at Boggy Creek Farm on Tuesday, August 25. The event will feature a screening of the new food movie, FRESH, and will benefit the Sustainable Food Center (SFC). All interested community groups are invited to attend as co-hosts and help us present an evening of conversation, farm-fresh picnic feasting along with viewing this outstanding new film about food in America. Co-hosts include Front Porch Project, Farmhouse Delivery, Zhi Tea, Maine Root, Texas French Bread, Greenling Organic Delivery, Paula’s Texas Spirits, Independence Brewing Co., Better-World Maker’s Co-op, Slow Food Austin, Urban Roots, Green Corn Project, Capital Area Food Bank, Farm and Ranch Freedon Alliance and others. Please contact Marla Camp This e-mail address is being protected from spambots. You need JavaScript enabled to view it at Edible Austin to get involved.

DETAILS: Cocktails and Conversation: 7:00pm – 8:30pm; locally-sourced picnic dinner by Alamo chefs John Bullington and Trish Eichelberger: 7:30pm; FRESH film screening begins at dark. Tickets: $35 advance only (Includes food and drinks) are available online at Alamo Drafthouse. Guests are encouraged to bring lawn chairs or blankets to spread out on the lawn for picnic and film showing. Limited seating.

ABOUT THE FILM: FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

• Edible Communities Show on Heritage Radio Network

Listen to an interview with FRESH film director Ana Sofia Joanes by Marla Camp on the Edible Communities Show on Heritage Radio Network on Monday, July 20, 4–5 pm (and archived after show date).

• 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

• 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.

Beth, Jim, Ada and Brenton check out the new farm land.

4) Quotable Food:

Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life. Georges Blanc, Ma Cuisine des Saisons

5) Recipes:

• Tomato and Cucumber Salad, from recipezaar.com
  

4 ripe tomatoes
2 large cucumbers
olive oil
oregano
vinegar
salt

Clean the tomatoes and cut them in wedges. Place in bowl. Peel cucumbers and cut them in thin slices. Add to bowl. Add olive oil, oregano and salt (all to taste). Sprinkle vinegar over the salad, taste and add more vinegar if needed. Serve.

• Eggplant Mykonos, adapted from Moosewood Cookbook, by Mollie Katzen.

2 cups chopped onions
2 garlic cloves, minced
2 tablespoons olive oil
6 cups cubed eggplants (1-inch cubes)
1 large red bell pepper (cut into 1-inch pieces)
1 (28 ounce) can tomatoes, undrained
1/2 cup unsweetened apple juice or water
1/2 teaspoon salt
1 teaspoon ground fennel
2 tablespoons chopped fresh dill or 2 teaspoon dried dill
2 tablespoons fresh lemon juice
8 ounces chopped rinsed fresh baby spinach
salt and pepper
1 cup grated feta cheese

In a large pot, saute the onions and garlic in oil until vegetables are transparent. Add the eggplant and red bell pepper; stir to combine. Crush the tomatoes and add them with their liquid to the pot; stir to combine. Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now). Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender. Add in the fresh dill, lemon juice, and spinach. Simmer for a couple of minutes or until the spinach wilts but is still bright green in color. Add salt and pepper to taste. Ladle into individual bowls and sprinkle feta cheese on top.

• Eggplant Chili, from recipezaar.com

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 large eggplant, peeled and cubed
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 tablespoon all-purpose flour
2 teaspoons sugar (optional)
1 teaspoon salt (or to taste)
pepper
1 (16 ounce) can kidney beans, undrained

Add ground beef, onion, and garlic to a large pot; cook over medium heat until meat is no longer pink, stirring to crumble up the meat; drain well. Add all the remaining ingredients except the kidney beans. Stir to combine. Cover and lower heat; simmer for 2 hours. Add in kidney beans; stir.Cover and cook 30 minutes; adjust seasoning to taste.

• Pickled Peppers, from recipezaar.com

A basic pickled pepper recipe-add 1 jalapeno to each jar if you would like a bit of heat.

3 quarts red peppers or green peppers or yellow peppers
1 cup salt, dissolved in 3 quarts water
3 cloves garlic
2 teaspoons prepared horseradish
8 cups white vinegar
1 1/2 cups water
3 teaspoons sugar

Cut 2 slits in each pepper and place in a large ceramic or glass bowl. Repeat. Pour salt water over peppers and let stand for 18 hours. Drain, rinse and drain thoroughly. Combine remaining ingredients in a large stainless or enamel pot and simmer for 15 minutes. Remove garlic. Pack peppers into clean, hot jars; pour hot vinegar mixture over peppers leaving 1/4 inch head space. Seal and process for 10 minutes in a boiling water bath.

• Pesto Rice Peppers, from foodland.com

2 cups cooked rice
1/3 cup freshly grated parmesan cheese
1/4 cup pesto sauce
3 tablespoons diced rehydrated sun-dried tomatoes
3 tablespoons toasted pine nuts or chopped almonds
3 red sweet peppers or orange sweet bell pepper or yellow sweet peppers

Topping
3 tablespoons freshly grated parmesan cheese

In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside. Cut peppers in half through stems (retain stems); seed and core. Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish. Cover with foil; bake in 350°F (180°C) oven for 35 minutes. Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.

Okra is being grown in the office field where protection from the deer is easier to handle.

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.

Melons should be ripened before refrigeration, stored in plastic bags when ripe. Melons should be used as soon as possible after ripening.

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.

Will shows off his "Eat Local or Die" t-shirt design.

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

Table of Contents:

1) In Your Box this Week

2) Farm News

• John E. Ikerd- Eating Local:A Matter of Integrity
• Chicks and Kids
• Food Movies – A Review
• On the Farm
  
• Help Make us the Best of Austin’s-  Best Local Food Company
• Reminders

3) Events

• Classes at The Natural Gardener
• Austin Public Library Green Living Talks
• Austin Organic Gardeners
• Travis County Master Gardeners Association

4) Quotable Food

5) Recipes

• Heap O’Jalapeno Jelly
• Watermelon Jalapeno Caipirinha
• Jalapeno Hummus
• Roasted Eggplant & Feta Dip
• Soba Noodles with Roasted Eggplant

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!

1) In Your Box this Week:

White or Red Onions
Caribe Potatoes
Assorted Sweet Pepper

Hot Peppers- Jalapeno or Serrano

Basil or Mint

Tomatoes – San Marzano or Early Girl

Watermelon or Cantaloupe or Honey Dew

Eggplant

Summer Squash and Zucchini

Cucumbers

Coming Soon (if we can keep the deer out of the field!): 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.

Patty Pan squash on the vine.

2) Farm News:

• John E. Ikerd- Eating Local:A Matter of Integrity
  

Brenton sent me an email this week including a recent paper authored by John E. Ikerd entitled Eating Local: A Matter of Integrity.  For all my agriculture reading, I had not heard of Ikerd, whom Brenton compared to author Wendall Berry.  I did a quick 15 minutes of research and found that Ikerd is Professor Emeritus of Agricultural Economics at the University of Missouri Columbia, College of Agriculture, Food and Natural Resources, and has a rich catalogue of books, papers and essays.

Amazon Booksellers critique his book Crisis and Opportunity, saying Ikerd illustrates “the consequences of agricultural industrialization, details the methods that can restore economic viability, ecological soundness, and social responsibility to our agricultural system and thus ensure sustainable agriculture as the foundation of a sustainable food system and a sustainable society.”

Amazon also reviews Ikerd’s book A Return to Common Sense as “an intense and engaging story of personal transformation combined with sweeping analysis and a call for societal change based on shared insights of universal principles of humanity – our common sense.“  Along with these two previous titles,  Sustainable Capitalism: A Matter of Common Sense is the third of Ikerd’s books that get a five star rating on Amazon.

Read and enjoy!

• Chicks and Kids
  

Ringger Family Farms, one of our egg suppliers, is run by Amy and Dale Ringger. However, Dale and Amy are not alone in this family business venture. They have a houseful of kids that, I suspect, are well versed in the egg/chicken business and could run the place if mom and dad ever decided to take a vacation by themselves.

The Ringger kids have written some of their insights and observations of chicken behavior that we thought would be fun to share with you.

When chickens are younger they like to play football!

When a chick comes upon a treat, (like if you throw them a grasshopper) instead of eating it, she grabs it, and she begins chirping as if to say “I have a treat, nobody look!” Of course, all the other chickens come running and one of them steals the football, I mean, grasshopper. Another chick tackles her, grabs the grasshopper and runs off, trying to find a safe place to eat it. The poor bug will change beaks at least a couple times before it gets eaten.

When they get older they don’t play games as much. They eat the grasshopper as soon as they can.

I think they’re happy, don’t you?

Dale and Amy have also included a few notes of their own:

The young chickens are laying lots of eggs right now, so now is the
time to order extra for making veggie omelets for supper or lunch
(less cooking time to heat up the kitchen)!. Also, we are loo king for
other places who would like to have our eggs every week. Ask your
favorite restaurant, bakery, or caterer if they are using
local pastured eggs in their products. If they aren’t, give them our
name and email,  ringgerfarm@gmail.com , and encourage them to use localingredients where available.

We have lots of frozen stewing hens 3-4 lbs. for $10 each. We’re retiring some of our hens which make wonderful soup stock
and broth. We cook them on high in the crockpot in water for 9 hours,
then use the meat for chicken salad and casseroles. We save the rich
broth for making casserole sauces and gravy or soup stock.

If you are interested in some of these stewing hens, contact us at
ringgerfarm@gmail.com.

• Food Movies – A Review

By Grit Ramuschkat, JBG resident and newsletter contributor

Like Brent, Bess and the farm crew (see last newsletter) I also went to the theater to watch the documentary Food Inc. A “converted foodie” myself :-), the movie didn’t tell me much new, however, it delivered a thorough summary of the issues surrounding they way we as a culture eat. The main interviewees for the movie were Michael Pollan and Eric Schlosser, both of them journalists and currently some of the most influential advocates of a more sustainable, fair and healthy food system in this country. Eric Schlosser was also the co-producer of the movie.

I always enjoy listening to them speak since they are such sharp guys. The interview I found most touching was with a Latino couple, husband and wife, both overweight, and their two teenage daughters. The wife shed light into her decision making process on what to spend their limit income on: either buy healthy food, such as fruit and vegetables, or feed her family McDonald’s burgers for breakfast (a $12 expense to feed 4 people) and use the money saved to pay for her husband’s medicine, who has – guess what? diabetes.

What was so striking about this was, the family was knowledgeable of the fact that the husband’s case of diabetes was a result of eating low quality food, the family knew about the health benefits of whole foods, yet still found itself unable to get out of this dilemma resulting in a downward spiral. Currently, they were awaiting the diagnosis for diabetes in their young, overweight teenage daughter.

Grit the Food Thinker

Marla Camp of Edible Austin recently conducted an interesting interview with Robert Kenner, the film maker of Food Inc.
Just a couple of nights before I saw Food Inc., I happened to watch an Austrian documentary called Our Daily Bread (made in 2005; available on netflix)  about the industrial food production complex in Europe. The filmmaker got the rights to film inside various animal processing facilities himself, whereas in the US version, access to the interior of industrial chicken barns was denied or as in the case of a US slaughter house had to be filmed by workers illegally. What stood out most in comparison, was that the European facilities appeared cleaner, more sterile and sanitary than the US ones. For example, the necks of the defeathered chickens on the conveyor belt in the European facility appeared all cut of neatly, whereas in the US one, all kinds of juices still dripped out of the chickens and remnants of the neck skin was still dangling off them.

An American, sort of happy, more uplifting, answer to Our Daily Bread is Fresh, another food documentary that presents small scale farmers across America. This documentary will not screen in the theaters but has a different distribution system. Anyone can go to the Fresh website and purchase the screening rights. I haven’t seen this movie yet, but think, it will be another motivating and inspiring movie well worth seeing. There is nothing wrong with a little reinforcement that we are in for the “right” thing, and I am convinced that these movies will do their share in converting more and more people to become active in their local food systems. Marla Camp will interview the filmmakers of this movie on her next show on Heritage Radio, so stay tuned.

And last but not least, I’d like to introduce you to The End of the Line, apparently the worlds first major documentary on the impact of overfishing. So, bottom line, keep on doing what you are doing (buy local and organic), make some good food and kick back to watch a good documentary, or two, or four. Because we care!

Wanna comment? Either comment directly on the blog or email me: email@gritramuschkat.com.

• On the Farm

This week has seen major changes in the barn/packing shed. We’ve been talking, planning, plotting, scheming about improving the barn’s functionality for many months now. On Friday, John Paquin from Walnut Creek Farm got his construction crew busy at our place. They did an amazing job of pouring a new cement floor in the rear spaces of the barn. Of course, the Johnson kids felt the new barn floor should really be used as a bicycle/scooter play area and transformed the space, over the holiday weekend, to fit their vision of proper barn use, ramps and all. Skate boarder’s should be jealous.

The new barn floor.

The Johnson kids were sure they were getting a great sandbox. There was great disappointment as all the sand was used as bedding for the concrete.

Today Tyler, David and Tony set about breaking up some old concrete retaining walls in the main part of the barn. Once the guys have this cleared out we will be pouring more cement in that area to make way for offices, a computer room for the interns and an inside bathroom (yea). We will also be creating a better hand washing station for volunteers and harvesters in this space.

In our ongoing effort to ensure our production of quality food, Brenton has been exploring more of the issues involved with food safety and how they relate to our small farm. Federal  regulations that address food safety are called GAP (Good Agricultural Practices) Standards and are only concerned with microbial or chemical contamination of the produce.  A food safety plan is a good thing and most of the GAP guidelines are common sense and practical.

Brenton is working on formalizng a food safety plan that covers all aspects of harvesting and handling of the crops grown on the farm. We currently use those common sense practices of consistently washing hands, spraying out all harvest containers after each use, and washing down the interior of the barn twice each week. The plan will help us in training new interns, staff and volunteers on the standards we practice with all your food. It will also provide a place for proper documentation of our practices.

If you are interested in reading further on this subject, check out the Food and Agriculture Organization of the United Nations explanation of Gap Standards.

Deer problems continue to have an impact on us. Last season we lost much of our lettuce and all of the dandelion greens to a local herd. This season they are dining on okra.  These events prompted a discussion of fencing in the back fields. It will be a long discussion though, weighing the expense of  the fencing against what has been a proven crop protection intervention.

And just a final note about our media coverage. Tomorrow morning , July 8th, we will be live on Fox News in the Morning, local channel 7. The segment will be shown around 7:10 am with a possible follow up to the interview around 8:10 am.  Join us for this eventful morning either at the farm or on your telly.

CSA BOXES: Always bring a box or food bags to transfer your produce into for the trip home. Do not take the wax boxes home! Remember to help your host take care of your drop off site by breaking down the wax CSA boxes and stacking them neatly. It helps keep the host’s property organized, the boxes clean, and the delivery person happy.

All the CSA boxes are packed with similar offerings. Please do not peruse each of the CSA boxes in search of your preferred produce. This causes problems on many levels. Other CSA members are left without their full share, and the replacement cost of each of those boxes is huge for us. This kind of activity forces us to harvest and process more veggies than we have planned for, essentially limiting our planned harvest numbers. It also increases our delivery costs, as replacement boxes then need to be brought back to the drop off site. Please consider your fellow CSA member’s investment and help build community.

MANAGE YOUR CSA ACCOUNT: At CSA accounts, you can make payments, check schedule pick up times and dates, and renew or change your order. It’s the best way to stay up to date with your individual account. If you experience any difficulties managing you account, please contact Carrie at the farm Monday- Friday before 12:30 pm at 512.386.5273 or email us at farm@jbgorganic.com.

5 Jalapeno Peppers
3 cups sugar
1 cup cider vinegar
3 ounces pectin

Remove seeds from Jalapenos and chop finely. Boil chopped Jalapenos, sugar, and vinegar in a large pan for 1 minute. Remove from heat and cool 5 minutes. Stir in pectin.Strain mixture and pour into sterilized jars (very important to be sterilized). Cover tightly and store for up to 6 months. It is always best to store in a cool, dry place. Serves 2

• Watermelon Jalapeno Caipirinha, also from jalapenomadness.com

Here’s a spicy drink you’re sure to love. Caipirinha is the national drink of Brazil. Get a taste of South America with this wonderful jalapeno drink.

2 small jalapeno peppers, sliced into spears
2 ounces Cachaca
1 ounce lime juice
Dash of simple syrup
1 cup chopped watermelon
1 stem of cilantro
Mix 1 jalapeno pepper, cilantro, watermelon and simple syrup.Shake hard with Leblon and remaining ingredients.
Strain over ice into a highball glass.Garnish with a stem of cilantro, jalapeno spears, and two watermelon balls.

A baby eggplant just beginning to develope.

• Jalapeno Hummus, from allrecipes.com

1 cup garbanzo beans
1/3 cup canned jalapeno pepper slices, juice reserved
3 tablespoons tahini
3 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
crushed red pepper to taste

In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

• Roasted Eggplant & Feta Dip, from eatingwell.com
  

Position oven rack about 6 inches from the heat source; preheat broiler. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.

Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

• Soba Noodles with Roasted Eggplant, from eatingwell.com
  

1 medium eggplant (1 pound)
2 tablespoons sesame seeds
8 ounces soba noodles
1 teaspoon plus 1 tablespoon peanut oil or canola oil, divided
2 cloves garlic, crushed and peeled
1/2 teaspoon salt
3 1/2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
2 tablespoons brown sugar
1 1/2 teaspoons chile-garlic sauce
3 cups grated carrots (about 5 carrots)
1/2 cup chopped fresh cilantro
1 cup diced cucumber

Preheat broiler. Cut eggplant in half lengthwise. Place the halves cut-side down on a baking sheet. Broil about 4 inches from the heat until the skin is blackened and the flesh is very soft, 10 to 15 minutes. Set aside to cool. Meanwhile, bring a large pot of lightly salted water to a boil for cooking pasta. Stir sesame seeds in a small skillet over medium-low heat until toasted and fragrant, about 2 minutes. Transfer to a small dish to cool.

Cook noodles until just tender, about 3 minutes. Drain and rinse under cold water until cool. Press to remove excess water, transfer to a large bowl and toss with 1 teaspoon oil to keep them from sticking. With a chef’s knife, mash garlic and salt into a paste. Transfer to a small bowl and add vinegar, soy sauce, ginger, brown sugar, chile-garlic sauce and the remaining 1 tablespoon oil. Whisk until blended.

Peel the cooled eggplant and discard the skin. Chop the eggplant flesh to a coarse puree. Add it to the noodles, along with carrots, cilantro and the sesame seeds. Add the dressing and toss until well combined. Just before serving, garnish with diced cucumber.

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.

Melons should be ripened before refrigeration, stored in plastic bags when ripe. Melons should be used as soon as possible after ripening.

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.

Winter squash where last season's potatoes grew.

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

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