Contents:
1) In Your Box this Week
2) Farm News

• JBG Now Accepting New CSA Members
• Holiday Gift Certificates
• Schedule Changes and Other Housekeeping Details
• The Cold Has Arrived!
• New Interns On the Farm
• JBG at the Austin Farmers Market!
• Donations for the Interns
• Any leaves you might be trying to get rid of? …we could use them for mulch!
• Want to Barter with us for a CSA Share?
• New Workshare Schedule: Tuesdays, Wednesdays, and Fridays from 8am to 1pm

3) Events

• Concert to Support the Austin Sustainable Food Center
• How to Start a Community Garden Workshop

4) Quotable Food
5) Recipes

• Beth’s Green Smoothie
• Pasta with Butternut Parmesan Sauce
• Melanzane Parmigiana

6) Produce Storage Tips
7) Johnson’s Backyard Garden Contact Info

1) In Your Box this week:

Hakurei Salad Turnips

Kale

Mustard Greens
Sweet Potatoes
Kohlrabi
Piquant Salad Mix
Spinach
Mustard Greens
Butternut Squash
——First Frost Tuesday Night May End Summer Crops——-
Tomatoes (lots!)
Sweet and Hot Peppers
Black Beauty and Dancer Eggplant
Okra
Basil

Coming Soon:
Lettuce
Broccoli
Cauliflower
Cabbage
Carrots

2) Farm News

• JBG Now Accepting New CSA Members!

JBG seeks to grow a diverse assortment of high-quality produce while working to help minimize the distance from farm to consumer. We are currently expanding in an attempt to increase the impact we have on Austin’s local food scene and to help do our part in meeting Austin’s demand for locally grown, organic produce. As such, we are accepting new CSA members and are asking you to share the word so together we can continue to spread the values of the local organic farms and expand our community of mindful Austin consumers.  One way for you to do that would be to print the flyer off the link below, in color or black and white, and put it up on any bulletin board: work, church, coffee shop, bagel shop, children’s school, etc. Word of Mouth is our best advertising. Thanks for your help. http://jbgorganic.com/PDFs/JBG%20Flyer.pdf

• Holiday Gift Certificates

We have a glorious idea for a holiday gifts…yes indeed…CSA gift certificates! Buy a four or ten week subscription for your friends and family and help spread the beauty of local organic produce this season.  Gift certificates are regular price.  If you’d like to order, call us at 512-386-5273 or email at farm@jbgorganic.com.

• Schedule Changes and Other Housekeeping Details

1. Holiday schedule change – Christmas falls on a Friday this year so in order to keep everyone home with their families we are switching that Friday drop-off day to Monday, December 21st. Therefore, pick-ups at East Austin, Hyde Park, Zilker, Bouldin, and Brodie/Slaughter will be on Monday, December 21, during the week of Christmas. There will be no pick-up that Friday, December 25th.
2. Lastly, its important that we have accurate contact information for all of you, particularly at this time of flux on the farm. We want to be able to contact you as we shift schedules to ensure everyone is able to pick up their boxes. You can log in to your account in order to update your phone number and email address yourself.

• The Cold Has Arrived!

Monday and Tuesday is the end for many of our crops, which makes it crazy busy on the farm. We have expanded our harvesting crew for a few days so that we can gather the last of our crops before the eminent cold. We have also turned on the space heater in the office for the first time this season, and Frankie, the farm dog, is spending an unusually large amount of time in the office with us this morning! The temperature is suppose to drop to thirty-four degrees tonight, so we are rushing to get in the tomatoes, basil, peppers, and okra. We have also just brought in the last of our sweet potatoes. We do have new crops coming in the next few weeks though! These include spinach, broccoli, cauliflower, lettuce, cabbage, and carrots.

Brenton is currently discussing new greenhouse options with a local greenhouse manufacturer in order to extend our growing seasons. He is looking into a cold frame greenhouse as well as a shade structure. The cold frame would extend the season for warm crops, such as the tomatoes and peppers. It would protect the crops from the elements and add a few degrees of heat so that they would be available through December. The shade structure would extend the cold season crops, like lettuces and greens, promoting a dramatic increase in the growth of these crops in the end of July, August, and September. These greenhouses will result in higher crop diversity throughout the year and the protection they provide will improve the quality of the crops.

• New Interns on the Farm

Neysa King graduated from UT in 2006 before moving to Boston where she completed a Masters in World History at Northeastern University.  She then moved to Brewster, New York, with her fiancée, Travis Czerw, to work on a 3-acre organic farm.  She returned to Austin to keep working and learning about farming through the winter.  She and Travis are getting married this May in Dallas, Texas.  Neysa loves trying new recipes with the organic ingredients from the farm, and she hopes to one day work with Travis on their own organic farm.

Travis Czerw grew up in Denton Texas.  He graduated from the University of Arizona, Tucson, with a degree in history in 2006.  He moved to Boston in 2008 and worked at an environmental non-profit for a year.  Then he moved to Brewster, New York, with his fiancée, Neysa King, to work a season on an organic farm.  He hopes to learn more about organic farming here in Austin at Johnson’s Backyard Garden.  Travis and Neysa are getting married this May, and they hope to one day have an organic farm of their own.

• Going to the Market!

by Grit Ramuschkat, JBG resident

I love going to the Farmer’s Market! Every week, I look forward to the chats with my favorite farmers, the smiles on their faces and their positive attitudes. Over the years we have gotten to know each other and going to the market is like checking in with old friends. One farmer remembers that I used to have pet rabbits and another inquires if my husband is still in school and how he likes his program. Another farmer offers me a yellow bell pepper, free of charge. Another one wants feedback on the tofu I purchased the week before. I inquire about the wellbeing of the farmer’s wife and compliment another one on his new, sharp-looking sign behind his produce stand. It seems that both customers and farmers enjoy going to the market. Here, my food has a face and a very happy one indeed. I feel my opinion is wanted and respected. Here, I am not simply a consumer but a co-producer, as the founder of Slow Food International, Carlo Petrini, says. Shopping at the market is a communal experience and I enjoy having a relationship with the people that grow my food.

When my husband and I moved to Austin about five years ago, the Farmer’s Market was much smaller both in terms of numbers of farmers and variety of produce. Figs were rare then, this summer however, they were abundant. Blueberries, plums, wheat berries and Texan olive oil became available only recently. At an herb conference in San Antonio three years ago I listened to a talk by a lady who had just started growing olives in Texas. She felt that the Central Texas climate is comparable to the Mediterranean, so why not grow olives? The local extension office’s advice was: Olives? No way. And three years later, here they are. At our Farmer’s Market.

The variety of meats now being offered is astounding. There are the major three – chicken, beef and pork – but then there’s also lamb, duck, ferrel hog, fish and goat. Farmers feel inspired and try bold, new things. For example, Peach Creek Farm, known for their pork, now offers tofu. Changes have taken place in the heart of Texas and with a growing demand local farmers became more plentiful. New urban farms such as Springdale Farm started up and older ones such as Johnson’s Backyard Garden feel save to expand.

I am thankful to all the farmers who bring this bounty to the market. I feel proud of my farmer’s achievements. I am excited to live in a place where this revolutionary stuff is happening. This is why I love going to the market!

And here’s yet another chance to become part of the Farmer’s Market community: Enter your recipe to the Austin Farmer’s Market cookbook venture! Please follow this link to learn more about the details.

Please link underlined words to the following websites:
http://www.slowfood.com/
http://austinfarmersmarketcookbook.com/

• Accepting Donations for the Interns and their humble trailers!

We are happy happy to take any items with which you might be willing to part. Most specifically we are looking for a new washer and dryer (well, new to us!). However, we could use a wide range of items, from kitchen utensils to rugs. Old lamps, brooms and dustpans, clocks, stereos, bookshelves or other shelving, shades and curtains…you name it, we could probably use it! Any of these gifts would be truly appreciated. Please give us a call or send an email if you think you might have items to donate so that we might schedule a pick up in the box truck.

• Any leaves you might be trying to get rid of? …we could use them for mulch!

We are considering turning the garden in the front of the farm (currently our trial garden) into a garden dedicated to the Farmer’s Market. This would allow us to plant different produce on a smaller scale, which means we could bring a more diverse selection of items to the Saturday market. The leaves would be wonderful mulch for this, as well as for the small 15ft by 30 ft garden that the interns are working on right now. We are beginning our own small garden, nestled between our trailers, so that we might apply and practice all that we are learning each day on the farm.
If the leaves are in bags feel free to leave them at the end of Hergotz Lane by our greenhouse. (See address at the bottom of the newsletter) If you have a lot of leaves that are not in bags please send an email so that we might coordinate a drop-off.
Also, if you have any suggestions for items you would like to see at the Farmer’s Market let us know. We are always looking for feedback from our consumers and certainly value your ideas!

• Cash or trade! Bartering for work

We want to make it known that we are very willing to barter for your services here at JBG. We are currently looking for a plumber, for instance, as the new office that we are working on needs a bathroom too! We would be happy to make a deal and pay you in veggies if you’re interested (especially with plumbers!) Please spread the word.

• Workshare Opportunities on Tuesday, Wednesdays, and Fridays from 8am to 1pm

With our new weekday-only pickup schedule, we will have Workshare opportunities on Tuesdays, Wednesdays, and Fridays from 8am to 1pm. Saturday Workshare will be temporarily canceled as we adjust to the new schedule. We are going to start attending the Austin Farmer’s Market on Saturdays and need to figure out the timing and employee coverage on this before we can start up the Saturday Workshare hours again. As soon as we can, we will make Saturday Workshare available again.
All workshare volunteers get a share of freshly harvested vegetables in exchange for their help. If you are interested in participating on a Tuesday, Wednesday, or Friday, please email us at farm@jbgorganic.com or call Carrie in the office at 512-386-5273.

3) Events

• Concert to Support the Austin Sustainable Food Center

The Aster Donovan Foundation is putting on the March Forth Benefit Concert on December 11th with  proceeds going to the Sustainable Food Center. The show includes three different bands and will be held at the Parish at 214 E. 6th St. Visit their website for more information. www.asterfoundation.org
How to Start a Community Garden Workshop (from sustainablefoodcenter.org)
Learn how to start more gardens at this workshop on Saturday December 12th. The workshop will cover
- How to Secure Land
- Finding Funding & Resources
- Organizing Friends & Neighbors to Create a
Community Space
You will also take a tour of an established community garden.
See the website for more details. http://www.sustainablefoodcenter.org/events.asp?ItemID=298

4) Quotable Food

“When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and ever meal we have ever eaten. Food is never just food. It’s also a way of getting at something else; who we are, who we have been, and who we want to be.”

Molly Wizenberg (A Homemade Life)

5) Recipes

• Beth’s Green Smoothie

Ingredients:
Kale (can substitute spinach, tomatoes, carrots, etc)
1 cup of plain yogurt (Beth and Brenton get their dairy products from a local goat farmer, but they recommend White Mountain if you’re looking for local yogurt at the grocery store)
1 cup of frozen berries and/or frozen banana
honey to taste
1 cup of juice (cranberry, apple, pomegranate, etc)
can substitute water and extra honey

Method:
Wash and chop whole bunch of kale (adjust to taste) put in blender (Beth loves her Vita Mix blender…it takes stems and all!) Add the rest of the ingredients and blend for one minute. Give it a taste test and see what it needs. You might want more berries or honey. Beth made one for me today and it was delicious. Play around with the recipe until you figure out what works for you. You may want to make a fruit smoothie and add just a few leaves of the kale, if you aren’t interested in the stronger flavor of the greens. Its a beautiful, bright color, super nutritious, and a great way to use your vegetables!

• Pasta with Butternut Parmesan Sauce (simplyrecipes.com)

The sauce has the consistency of chunky tomato sauce. If you would like your sauce to be smooth, you can run it through a food mill.

Ingredients:
1 butternut squash weighing about 2 1/2 pounds
8 ounces of bow-tie pasta
1 tablespoon of olive oil
1/3 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/2 cup of heavy cream
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley
2 teaspoons of lemon juice
Salt and pepper to taste

Method:
1. Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins.
2. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.
3. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes. Add the butternut squash purée and cook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the nutmeg, salt and pepper. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
4. Check pasta. When ready (al dente) drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately.

• Melanzane Parmigiana (from veggiegoddess.blogspot.com)

The trick is to add lots of basil and to fry to eggplant slices in egg and flour before creating the dish. It can be made in advance and stored in the fridge until ready to cook.

Ingredients:
2 large eggplants
2 tins of chopped tomatoes
3 carrots
1 stick of celery
1 large onion
2 large garlic cloves
2 balls of mozzarella
Freshly cut basil
Parmesan cheese
Olive Oil
Flour
2 eggs
Salt and Pepper

Method:
1. Thinly chop the onion, carrots and celery.
2. Fry in a saucepan until they soften. Add the tinned tomatoes, season and simmer for 20 minutes
3. Slice the eggplants length ways at about 1 cm thick.
4. Beat the eggs together in a bowl and cover each eggplant slice with egg, then with flour.
5. Heat the Olive Oil in a pan and fry the slices on a medium heat until they start to brown. Remove slices and place on kitchen roll to absorb excess oil.
6. Slice the mozzarella balls
7. To build the dish spread a layer of sauce, then add a layer of eggplants, another layer of sauce, half the mozzarella, sprinkle with a large handful of basil. Then add another layer of eggplants, sauce, the remaining mozzarella, basil. To finish add the final layer of eggplants, cover with sauce and sprinkle with the grated Parmesan and freshly ground black pepper.
8. Bake in the oven at 200 degrees for about 40 minute until the top is browned and bubbling.

Serve with fresh crusty bread and a green salad.

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:

Peppers 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 and Sweet Potatoes 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 store potatoes near onions. The onions will absorb moisture from the potatoes.
Green Beans should be kept in plastic bags or containers. They’ll last 3-5 days in the fridge.
Kale and Salad Greens have the same crisper life and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
Turnips should be stored in plastic bags. They’ll last two weeks in the fridge. Take tops off carrots before storing, leave greens on radishes, turnips and beets, with both roots and tops in the bag.
Cauliflower wrap in plastic and use within a week.

Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions.

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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