Winter squash.
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
- 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
- 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
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Winter squash is beginning to mature.
Yukon Gold Potatoes
Assorted Sweet Pepper
Basil or Mint
Watermelon or Cantaloupe or Honey Dew
Eggplant
Summer Squash and Zucchini
Cucumbers
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
- 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