Contents:
1) In Your Box this Week

2) Farm News

• What’s Going on at the Farm
• New Pickup Site Search for Tarrytown
• The Garlic Man Video
• The Slow Money Movement
• A T-shirt contest!!

3) Events

• Outstanding in the Field
• Teaching the Garden: Workshop for Educators School Garden Mentor Training
• The Garden Club of Austin presents the 3rd Annual Fern Symposium
• Sunset Valley Farmers Market’s 9th Annual Chili Fest
• 13th Annual Grape Stomp at Becker Vineyards

4) Quotable Food

5) Recipes

• Helpful Tips on Cooking Okra
• Crockpot Chicken and Sausage Gumbo
• Chicken and Spinach Quiche
• Zucchini Cake

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

1) In your box this week

Okra
Watermelon, Cantaloupe, Honeydew & Galia Melons
Basil
Winter Squash
White or Red Onions
Caribe Potatoes
Sweet Peppers
Pablano and Anaheim Mild Peppers
Jalapeno and Serrano Hot Peppers
Black, purple, green, white and Rosa Bianca Eggplant
Yellow, Zephyr, Patty Pan Squash and Zucchini

2) Farm News

• What’s Going on at the Farm

When the summer season ends on the farm, it not only means that our crop selection will change it also means that we will say goodbye to a few of our summer field hands. Tyler and Tony will both be leaving to return to Texas State University. Tony, who is pursuing a degree in economics, will also be studying agriculture sciences this term while Tyler spends a semester in China teaching English as a second language. David will be starting high school in Austin as a freshman this year. They will all be missed greatly. And it’s just not about the wisecracks that abound on the farm during their presence; they also work pretty darn hard.

This also means new faces have started showing up on the farm. Ryan moved here from Birmingham, Alabama just a few weeks ago. He’s been working on the farm a couple of days a week and also holds down a job at Whole Earth. Keith, who hasn’t actually started working here yet, has moved into the other open space at the farm. Keith hales from Los Angeles and will be a full time farm hand with us for the next several months.

The okra has finally hit it’s stride or the deer have found some new delicacy to nibble on. You may recall that we had to plant extra okra in the barn field to protect it from the always hungry deer. But as nature would have it, the back field of okra is now producing crates full of the little buggers every other day and the barn field is just coming on. Happily for you, this means you should be seeing quite a bit of okra coming your way in the next month. Get out your favorite Gumbo recipes now.

The last of the  five walk in coolers was recently installed and it’s already full of produce.  The barn continues to be a big project for Chalon. He says he’s getting too old to spend an entire day (day after day) on top of a hot metal roof in 100-plus degree weather.  Yet his progress is evident and the barn will be finished soon enough.  Sections of the barn that are not being remodeled were cleaned and organized last week. This may not seem like a big deal, however, I’m the one in charge of the barn and so I’m greatly overjoyed to see this kind of group activity going on when the days get too hot in the field.

• New Pickup Site Search for Tarrytown

We are continuing our search for a new location in Tarrytown to serve as our pickup point in this part of Austin.  Our current host, Allison Phillips, has done an excellent job, and we thank her for this.  Allison is moving soon, though, so we are looking for a new site.  We are open to commercial or residential suggestions that can provide a cool place for the vegetables (either air-conditioning or lots of shade) and easy access for CSA members (ample parking and pickup availability until 7pm).  Hosts are given a free box every quarter in exchange for the work they do.  Please email us at farm@jbgorganic.com if you have any suggestions and/or questions.

• The Garlic Man Video
  

Brenton stumbled across this entertaining and informative garlic video. Watch The Garlic Man and enjoy! It’s almost time to plant garlic and Bob Anderson, The Garlic Man, offers a great planting/harvesting guide on his web site.

• The Slow Money Movement

If you haven’t heard of it yet, the Slow Money concept follows many of the ideals of the Slow Food movement. Woody Tasch asks three insightful questions and offers his take on how we can change culture and economics through informed decisions about food and investing
–What would the world be like if we invested 50% of our assets within 50 miles of where we live?
–What if there were a new generation of companies that gave away 50% of their profits?
–What if there were 50% more organic matter in our soil 50 years from now?

Also check out the slow money alliance website for more info.

• A T-shirt contest!!

We received two semi truck loads of composted cow manure today. The soils here are so much happier when we spread around a good bit of manure. You get better veggies from better soil. You can also win a free Johnson’s Backyard Garden t-shirt (three different styles available) by emailing us with your best guess of how much the pile of manure cost! Many will enter, only one will win. Be first to offer your best estimate of our manure pile costs.

3) Events

• Outstanding in the Field

There are a limited number of seats left for the Outstanding in the Field dinner here at JBG on Tuesday, September 29th.  The event starts at 3pm and includes cocktails, a farm tour, and a several course meal with wine parings all prepared by Dai Due chef Jesse Griffiths (www.daidueaustin.com).  The meal will be served in the shade of our pecan grove.  Get your tickets while you still can by going to the Outstanding in the Field website at www.outstandinginthefield.com.

• Teaching the Garden: Workshop for Educators

September 12, 2009 from 9am – 1pm Location TBD Help foster a brighter, healthier future for children in Central Texas by teaching youth to grow their own food. This workshop shows how to successfully start and sustain a school food garden. You will also gain hands-on experience and knowledge of vegetable gardening in Central Texas. Registration required. Cost $20 per participant to cover snacks & printing of materials. Contact Jess Guffey at 236-0074 x 105 or email jess@sustainablefoodcenter.org

• School Garden Mentor Training

September 26, 2009 9am – 1pm Location TBD
Join the community of school garden mentors in Austin! This training will prepare volunteers to help support and sustain successful school vegetable gardens. School gardens enrich academic learning, encourage healthy eating habits and provide children with invaluable opportunities to interact with the outdoors.
Learn about:
- Benefits of school gardens
- Garden Mentor roles & responsibilities
- Building support & relationships
- Where to find resources
Registration required. Cost $20 per participant to cover snacks & printing of materials. Contact Jess Guffey to reserve your space: call 236-0074 x105 or email jess@sustainablefoodcenter.org

• The Garden Club of Austin presents the 3rd Annual Fern Symposium

Aug 28-29  Featured speaker is Sue Olsen, author of Encyclopedia of Garden Ferns. Tickets may be purchased in advance or at the door. For pricing and more details, view the Fern Festival brochure, go to http://www.fernfestival.org or call 512-288-2442.

• Sunset Valley Farmers Market’s 9th Annual Chili Fest

Saturday, August 29, 9:00 am to 1:00 pm.
Toney Burger Center, 290 West, between Brodie and Westgate

Craig Barton will be here with his CHILI ROASTER. We’ll be roasting: Mild “Big Jim” Hatch Chilies And Spicy “Sandia” Hatch Chilies. Buy 1 lb. or buy 100 lbs.! Our farmers will be offering the freshest selection of Texas Jalapenos, Serranos, Poblanos, Habaneros, and much, much more. Over 100 booths of local farmers, specialty foods, and local artisans. Hot & Spicy Live Music, Moon Bounce and Face Painter for the kids. Contact: Salila Travers 512.443.0143, svfm@austin.rr.comsunsetvalleyfarmersmarket.org.

• 13th Annual Grape Stomp at Becker Vineyards

August 29, 30, and September 5, 6, 2009

Also on Sunday, September 6th we will host the 6th Annual “Lucy and the Italian Woman” Grape Stomp Contest. So get dressed up and join the fun! Prize for the best Duo. Saturdays 10 a.m. – 6 p.m. and Sundasy Noon–6 p.m. Contact Info: 830-644-2681 Email: beckervyds@beecreek.net URL: http://www.beckervineyards.com

4) Quotable Food

• Bad men live that they may eat and drink, whereas good men eat and drink that they may live.

Socrates (469 BC – 399 BC), from Plutarch, ‘How a Young Man Ought to Hear Poems’

5) Recipes

• Helpful Tips on Cooking Okra

One suggestion for handling okra so that it is not slimy: While okra is still whole, rinse thoroughly, pat completely dry with toweling. Place whole pods in zip lock freezer bags. Leave in freezer until okra is frozen solid (at least overnight is best). Remove from bag, slice while still frozen. Add immediately to dish – don’t allow to thaw even a little, as the water contact is what encourages the slime to come out.

When fresh okra is in season, we slice it and then cook it down very slowly in a heavy pot (not cast iron, it darkens it.) with a few fresh or canned tomatoes, onions, garlic and about a tablespoon or so of vinegar. Plain old white vinegar. All of this is mixed up and cooked covered until okra is tender. This is sometimes referred to as “Smothered Okra.” It is usually seasoned with salt, black pepper and cayenne. It can be eaten as is or cooled and frozen and added to gumbo.

• Crockpot Chicken and Sausage Gumbo, from southernfood.about.com
  

3 tablespoons all-purpose flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
1 1/2 to 2 cups cut okra
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
1/4 teaspoon ground cayenne pepper, or to taste
1/4 teaspoon ground black pepper
3 cups diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1 1/2 cups uncooked regular long-grain white rice
3 cups chicken broth or water

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. Place flour and oil mixture in 3 1/2 to 4-quartcrockpot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice.

The next two recipes come from one of our egg suppliers, The Ringger Family,www.ringgerfarm.com

• Chicken and Spinach Quiche

1 pie shell 9 inches,sprinkle 1/4 cup shredded cheese in the bottom. In a bowl, combine 1 cup diced cooked chicken, 1/2 cup of chopped, cooked spinach (squeezed dry), 1 small chopped onion, and 3/4 cup shredded cheese. Spread on the bottom of the pie crust. In the same bowl, add 2 eggs, 3/4 cup milk, 3/4 cup mayonaise, 1/2 tsp. salt and pepper to taste. Mix well and pour over chicken mixture. Bake a t 350 for 40 min. or until a knife comes out clean. If you don’t have some frozen spinach, use another type of summer green in this quiche, or zucchini, shredded.

• Zucchini Cake

1/2 c. soft butter or oil
1 1/2 c. sweetener of your choice
1 tsp. vanilla
1/2 c. oil
2 eggs
1/2 c. sour cream or yogurt
2 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
4 TB. cocoa
2 c. shredded zucchini
Mix all together and sprinkle with chocolate chips and nuts. Bake at 325 for 40 min.

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. 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 Monday, August 17th, 2009 at 1:20 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.