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!

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.

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.

• 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.

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.

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.

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.

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.

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

This entry was posted on Tuesday, July 28th, 2009 at 3:04 pm and is filed under Newsletters. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.