1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective …. Moving to the New Farm
• Local vs. Organic — Which Would You Choose?
• Johnson’s Backyard Garden Featured in the news this week!

3)  Updates, Meetings, and  Events

• Slow Money Update
• JBG Heirloom Plant Sale continues in March
• Save the date!  JBG’s Annual Spring Potluck will be Saturday, April 10
• Intern Donations Requested
• New Workshare Policy

4) Quotable Food

5) Recipes

• Penne with Ricotta and Green Garlic Sauce
• Greens and Tomatoes, featured from Simple Yummy Goodness

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

1) In Your Box this Week

Rutabaga
Broccoli
Carrots
Lettuce
Green Garlic or Green Onions
Parsley or Dill
Bok Choy
Kale
Grapefruit
Oranges
Avocado

2) Farm News:

• From the Farmer’s Perspective …. Moving to the New Farm
  

We really started planting at the new farm this week.  60,000 plants, Travis, our new greenhouse manager, calculated.  And all that in only 10 of the 50 acres.   We have potatoes going as well, and this week Temo and Noe spent most of Wednesday and Thursday setting up the irrigation pipes.  If we can keep making progress like last week, then we’ll soon be over our production slump caused by the wet weather these past few months.  The crew has been split up the last week, half at Hergotz Lane and half at River Road, and it’s taking extra effort to stay in communication with everyone to make sure we all know what everyone else is doing.  Once River Road is in full production, the plan is to put Hergotz field to rest for several seasons, that is, to grow  cover crops that will return nutrients to the soil and make it healthier.  This is important because organic farming isn’t just about producing as many vegetables as you can, it’s about caring for the ground that you’re planting in.  It’s about creating an ecosystem that is in balance with nature.

It’s not as easy as it sounds, growing this way.   That’s why this expansion to River Road is so important.  The River Road farm is full of promise, and we are so excited for the week ahead!

From the Farmer’s Perspective is written by Neysa King.  To read more from Neysa, check out www.dissertationtodirt.com

• Local vs. Organic –Which Would You Choose?

A recent national survey of U.S. consumers who shop at natural food stores posed the following question: “If you were purchasing a particular ingredient for a recipe and you had a choice of either a local product or a non-local organic one, which would you choose, assuming equivalent price and quality?” Faced with this comparison, 35 percent of respondents chose local and 22 percent chose organic; 41 percent chose both equally. Given the popularity of local, organic produce, there’s a surprisingly small number of farms that produce it in this country. According to recent Census of Agriculture results, approximately 136,000 farmers sell agriculture products directly to consumers through channels like CSA programs, farmers’ markets, and food co-ops. Only about 20,000, or 15 percent, of those farmers produce organic products. Gradually that’s beginning to change. Every time you buy local and organic, your food dollars vote for worthy causes like environmental stewardship and improving nutrition. Johnson’s Backyard Garden is proud to provide local, organic produce to the Austin community. Thanks to your support, together we promote sustainable, organic agriculture and strengthen Austin’s local food infrastructure. Local versus organic doesn’t have to be a choice – you can have it both ways!

• Johnson’s Backyard Garden Featured in the news this week!
  

Last week, Tim Eaton spoke with the crew here at JBG about the Young Farmers Grant and the JBG internship program.  Click here to read the story.

News 8 Austin also came out on Monday afternoon to take a look at the internship program and the need for new farmers.  Watch the video here.

3)  Updates, Meetings, and  Events

• Slow Money Update

“I had a great time touring the farm and was deeply impressed with Mr. Johnson’s conscientiousness.  He is very focused on building a bright sustainable future not only for his farm, but for the other small and mid-sized farms in Central Texas.  They are even starting a nonprofit to teach the next generation of farmers how to grow crops responsibly.  It was impossible to not be infected by Brenton Johnson’s optimism and enthusiasm; I definitely left the farm inspired.”

Kristi Willis wrote these words in an Austin Post article on Sunday.  Kristi articulates perfectly the need for slow money here at JBG, and we are really grateful for the mention.  Thanks, Kristi.  We are still in need of all of your support!  If you are interested in making a slow money loan to Johnson’s Backyard Garden, please email Carrie at farm@jbgorganic.com

• JBG Heirloom Plant Sale continues in March

This Saturday we had a tremendous turnout for JBG’s heirloom transplant sale. If you weren’t able to attend, don’t distress. JBG will continue selling heirloom transplants until the last tomato vine has left our greenhouse. There are three ways to purchase JBG heirlooms for your spring garden: via our website, at JBG’s Saturday plant sales, and at the Farmers’ Markets. An online order form is accessible from JBG’s homepage. If you’re a CSA member and spend a minimum of $20, we’ll automatically deliver your plant order along with your next scheduled box pickup. Otherwise, plants are self-serve pickup at the farm. For two more Saturdays, March 13 and 20, we’ll sell plants at JBG from 10 a.m. to 2 p.m. We’ll also continue to sell select varieties at the Wednesday Triangle Market and Saturday Downtown and Sunset Valley Farmers’ Markets during the next couple of weeks. Happy Growing!

• Save the date!  JBG’s Annual Spring Potluck will be Saturday, April 10

Saturday, April 10th, Johnson’s Backyard Garden will host its Annual Spring Potluck from 4 p.m. ’til dark. Join us for live music, great food, tractor rides around the farm, and lots of fun activities for the kids. Our CSA members are some of the best cooks in Austin, so come hungry to this locavore heaven, with tons of locally-raised and prepared dishes. We’re ready for this year’s potluck to be the best one yet!

• Intern Donations Requested

The interns are always on the lookout for kitchen and bedroom supplies for their humble trailers.   If you have any gently used home goods you’d like to donate for our intern housing, please call us at 386-5273 or email Carrie at farm@jbgorganic.com.

• New Workshare Policy

We always appreciate when workshares come out to help us on boxing days.  Recently, we’ve been getting such a great turnout that we don’t always know what to do with everyone!  So it’s probably time we got organized.  If you’d like to come workshare, please email us on Mondays.  We will send you a confirmation if we have space for you to come, and we’ll have a list for you to sign off on when you get here.  Please don’t come until you get a confirmation, and thanks so much for all your hard work!

4) Quotable Food

“You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.” –Joel Salatin

5) Recipes

• Penne with Ricotta and Green Garlic Sauce

1 1/2 cups fresh whole-milk ricotta

1/2 cup finely minced green garlic

2 Tablespoons minced parsley

Salt and freshly ground pepper to taste

1 pound dried penne pasta

2 tablespoons butter

1/4 cup freshly grated parmesan cheese

Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Sprinkle with reserved parsley.

• Greens and Tomatoes, featured from Simple Yummy Goodness

1 tablespoon olive oil

2 cloves garlic

1 pinch red pepper flake

1 large bunch greens (mustard, collard, spinach, kale)

1 medium size tomato, coarsely chopped

1/2 teaspoon salt

juice of 1 lemon

Preheat a large skillet over medium high heat. Meanwhile thinly slice garlic into slivers. Add the oil to the skillet, then the garlic and red pepper flake. Chop the greens into strips. Add the greens to the skillet. Continually stir the greens until the become tender. (4 minutes for spinach, 8 minutes for the other greens).

Add the tomato. Cook for only 1-2 minutes until just beginning to soften. Add salt, then lemon juice. Stir everything until combined and the lemon juice is almost evaporated. Roughly 2 minutes. Serve

6) Produce Storage Tips

Store Bok Choy in a plastic bag in your vegetable crisper. Wash immediately before using.

Remove the tops from carrots before storing them in you refrigerator. Greens draw out nutrients from the root.

7) Johnson’s Backyard Garden Contact Info

Johnson’s Backyard Garden
9515 Hergotz Lane, Box E
Austin, TX 78742
Office Phone: 512.386.5273
Office Hours: M-Th 8am to 5pm, Friday 8am to 12pm

The farm office is closed 12 pm to 1 pm for lunch.

This entry was posted on Tuesday, March 16th, 2010 at 10:13 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.