1) In Your Box This Week

2) Farm News

• JBG Now Accepting New CSA Members
• Holiday Gift Certificates
• Holiday Schedule Changes and Other Housekeeping Details
• Workshares Needed and Appreciated!
• JBG at the Austin Farmers Market this Wednesday!
• Going to the Market – Part 2
• A Look at the Difference Between Local and Organic
• GAP Certification
• Biotex Foam Insulation on the Farm

3) Events

• Edible Austin Eat Local Week, December 5-12
• BookPeople presents Multi-Media Food Night
• Drink Local Coffee Festival
• How to Start a Community Garden Workshop
• Austin Farmers’ Market Cookbook

4) Quotable Food

5) Recipes

• Mushroom and Fennel Hot-pot
• Swiss Chard Gratin

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

1) In Your Box This Week
Purple Top Turnips
Tomatoes
Carrots
Chard
Kohlrabi
Head Lettuce
Butternut Squash
Sweet and Hot Peppers
Eggplant (Last Week)
Fennel

Coming Soon:
Potatoes
Dill
Broccoli
Cauliflower
Cabbage

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.

• Holiday 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. 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.

• Workshares Needed and Appreciated!

We don’t know what happened around here, but things just started growing! This week will be full of big harvests for our CSA boxes. We need some volunteers to come help us handle it all! Workshare opportunities are Tuesdays, Wednesdays, and Fridays from 8am to 1pm. 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.

• JBG at the Austin Farmers Market this Wednesday!

We will be selling our fresh produce at the Austin Farmers Market at the Triangle again this Wednesday, December 2, from 3-7 PM. Last week was a nice introduction to that particular Farmer’s Market, although somewhat slower than the Saturday Markets. It seems people were not waiting until the last minute to make their Thanksgiving produce purchases. We will return this week with hopes of spreading our vegetables and our name to more people in Austin. It looks like we will have some of those potatoes that Brenton was so very excited about last week, so be sure to stop by and say hello!

• Going to the Market – Part 2

by Grit Ramuschkat, JBG Resident

Before I met my husband and moved to the US, I lived and studied in Heidelberg, Germany. In this city of 150.000 there was an open-air farmer’s market at a different location in town on every day of the week except Sunday. My favorite one took place on a secluded cobblestone courtyard off the main road. The courtyard was surrounded by beautiful, old, multi-story, victorian-style mixed-use buildings. The centerpiece of the space was an old gunpowder tower built out of huge stone bricks around which the farmers under different, brightly colored tents gathered. This was quite a picturesque site and you understand why I fell in love with that market. The market had everything, from flowers to cheese, dried sausage, fresh sausage, sandwich meats, bread, loose teas, juices, wine, candy, dried fruit, nuts, eggs, pasta, milk, in season fruit and vegetables, but also imported fruits and vegetables. Some wholesalers specialized on imported fruits and vegetables as well as local farmers who wanted to supplement their income and increase their variety offered them. It was not apparent what had been grown locally and what was imported, and I never thought about it. The market offered everything, so I bought everything.

Shortly after we moved to Austin, I found my way to the Austin Farmer’s Market downtown. This was in the middle of June. Among other things, my shopping list contained ingredients for a refreshing fruit salad: pineapple, mango, grapes, bananas and cantaloupe. Boy, was I dissappointed! The only two items that were on my list and at the market were cucumbers and eggs, none of them got me any closer to my envisioned fruit salad. This was my first encounter with the concept of eating locally and in season.

Not wanting to give up on one of my dearest activities, I went again the next week – this time without a shopping list. I simply purchased what caught my eye and figured out what to make with it later. Today – four years later – I write a shopping list again. It contains different ingredients now. Instead of eating fruit salad every week of the year, I now look forward to the different fruits the different seasons have to offer: melon salad in the summer and grapefruit granita in the winter, in between strawberries with mascarpone and balsamic vinegar, blackberry pie and apple strudel. I have come a long way in many ways and have to say, I truly enjoy this new way of shopping and living!

• A Look at the Difference Between Local and Organic

“The local foods movement is about an ethic of food that values reviving small scale, ecological, place-based, and relationship-based food systems,” says Jessica Prentice, the San Francisco food writer who invented the term “locavore” in 2005. While there has been recent discussion as to what eating local truly means these days, given the food industry’s adoption of “local” and other related terms in their advertising, at its roots this movement revolves around the knowledge of where your food comes from. It emphasizes the importance of where it is grown and the distance it traveled to get to your table. Organic, on the other hand, is less about where and more about how. The organic movement places the focus on how the food is grown; the soil, the seeds, and the practices that bring them to life. Having the organic certification ensures the consumer that the organic farm practices are valid, and that the farm is committed to the procedures necessary to producing healthy, natural food. Johnson’s Backyard Garden meets both of these standards for the greater Austin area. We provide quality Certified Organic produce to nearby residents. You can be certain of both the how and the where with JBG. Both are key components in familiarizing yourself with that which you consume and allow you to remain committed to your health, your local community, and efforts to protect your environment.

• GAP Certification

JBG Has been looking into GAP certification. GAP, standing for Good Agricultural Practices, is a means of regulating health standards for small growers. This includes sanitation in areas such as on-farm water, soil, packingshed, and personnel. Our current building project in the barn, which will bring us a new office, restrooms, and washing stations, is part of our efforts to better our food safety and sanitation practices. Furthermore, Brent is continually looking at new ways to enhance our practices, such as maintaining a clean floor and carefully regulating post-harvest handling.

• Biotex Foam Insulation on the Farm

To precipitate our expansion, we are building a new office for our administrators, expanding our packing shed, and adding more space. Today we had Biotex Foam come out and install their soybean-based foam insulation in our office. Soybean based foam, as an alternative to petroleum-based insulation, has risen in popularity over the last few years because it is more efficient and effective. Regular insulation will settle over time, however, soybean based foam (the only one of its kind) is lasting and not influenced by moisture or time. You will never have to replace this insulation or worry about leaks or animals seeking warm housing among your walls. According to Jared, the man who installed our foam last week, vented attics are a WWI technology. Not only are they outdated, but promote lots of heat loss in the winter months and invite lots of cold into your house or other structures. The cost is higher upfront, over twice the cost of fiber glass insulation, but the savings, about 30-70% per month, is immediate because it regulates the temperature much more effectively and reduces your heating bill. Read more about this product at biobased.com. You can also find more information at buildingsciences.com.

3) Events

• Edible Austin Eat Local Week

Edible Austin is hosting its 3rd Annual Eat Local Week, December 5-12. Come out and support Austin’s local businesses! Events that week include Alamo Drafthouse BENEFEAST, live entertainment and samples at Whole Foods, and a celebrity cook-off at the Austin Farmers Market! For updates and a full calendar, go to www.edibleaustin.com. Proceeds for this year’s Eat Local Week benefit Urban Roots: Cultivating Young Leaders to Nourish their Communities.

• BookPeople presents Multi-Media Food Night (from edible austin.com)

Book People hosts a Multi-Media Sustainable Food night, previewing Edible Austin Eat Local Week, with special guests from the food film and book worlds, including Ana Sofia Joanes, director / producer of FRESH; Pamela Walker, author of Growing Good Things to Eat in Texas and more! Local farm food tastings and local beer and beverages will be offered. Friday, December 4, 7 pm.

• Drink Local Coffee Festival (from edible austin.com)

Hosted at Owl tree Roasting. Whether your love for coffee is professional or recreational, this event will offer a taste of Austin’s Burgeoning coffee culture. Sample coffees from Austin’s favorite coffee roasters including: Owl Tree Roasting, Texas Coffee Traders, Little City, Third Coast, Cuvee, Austin Java and Fara Cafe. Each roaster will also have coffee beans for sale. There will also be a barista “jam”, a showdown of talent between some of the best baristas in Central Texas. (BBQ lovers will also have the opportunity to preview the brand new Franklin BBQ, located behind Owl Tree Roasting). $5 suggested donation at the door. 11 am – 2 pm.

• 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

• Austin Farmers’ Market Cookbook

AFM is working on making a cookbook full of recipes based on fresh, local ingredients. Check out their website for more information on the book and how to submit your recipes. http://austinfarmersmarketcookbook.com/

4) Quotable Food

“A good farm must be one where the native flora and fauna have lost acreage without losing their existence.” –Aldo Leopold

5) Recipes

• Mushroom and fennel Hot-pot (from Vegetarian: The Greatest Ever Vegetarian Cookbook)

Ingredients:

1 ounce dried shiitake mushrooms

1 small head of fennel

2 tablespoons olive oil

12 shallots, peeled

2 cups button mushrooms, trimmed and halved

1 1/4 cup of dry cider

1 ounce sun-dried tomatoes

2 tablespoons sun-dried tomato paste

1 bay leaf

fresh parsley, chopped, to garnish

Method:

1. Place dried mushrooms in a bowl. pour boiling water over to cover and set aside for ten minutes.

2. Coarsely chop fennel bulb and heat oil in a flameproof casserole. Add the shallots and fennel and saute for about ten minutes over moderate heat until the mixture is softened and lightly browned.

3. Drain the dried mushrooms, strain, and reserve the liquid. Cut up and large pieces and add to the pan.

4. Pour the cider and stir in the sun-dried tomatoes and the paste. Add the bay leaf. Bring to a boil, then lower the heat, cover the casserole and simmer gently for about 30 minutes.

5. If the mixture seems dry, stir in the reserved liquid from the soaked mushrooms. Reheat briefly, then remove the bay leaf and serve, sprinkled with plenty of chopped parsley.

• Swiss Chard Gratin (from recipezaar.com)

Ingredients:

1 potato, peeled (about 5 ounces)

2 tablespoons butter

1/4 cup diced onion

1 garlic clove, minced

1/4 cup all-purpose flour

1 3/4 cup milk

1/4 teaspoon cayenne pepper

1/2 teaspoon dry mustard

1 pinch salt, pepper, ground nutmeg

1/3 cup gruyere cheese, shredded

3 tablespoons parmesan cheese, grated

2 1/2 cups swiss chard, shredded

Method:

1. In a small saucepan of boiling salted water, cook potato until tender, 10-12 minutes. Let cool for five minutes. Slice thinly and overlap in a greased small shallow gratin (casserole) dish.

2. In a small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. Stir in the flour; cook for one minute. whisking constantly, add milk, 1/2 cup at a time. Whisk in cayenne pepper, musard, salt, pepper, and nutmeg to taste. Reduce heat to low; simmer, whisking occasionally, until thickened, 5-7 minutes. Stir in Gruyere and Parmesan cheeses

3. Pour 1/2 cup of sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in 400 F oven for 20-25 minutes or until bubbly and browned.

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:

Chard should be kept in a plastic bag in the crisper for 3-5 days. 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.

Beets and Carrots 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.

Fennel can be stored in the vegetable crisper for about 4 days.

Peppers should be stored in the crisper, and washed before use.

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 Wednesday, December 2nd, 2009 at 11:45 am 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.