Many thanks to Margaret Wittenmyer who just completed her internship.

1) In Your Box this Week

2) Farm News:

• Congratulations, Neysa and Travis
• Slow Money Bean Picker at Work
• The Nitty Gritty, by Grit Ramuschkat, JBG Resident

3)  Updates, Meetings, and  Events

• Bulk Organic Tomato Sale Happening Now
• Fast Veggie Facts

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

• Creamed Chard
  
• Savory Glazed Green Beans and Carrots
• Stuffed Baked Fennel with Quinoa Pilaf

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

1) In Your Box this Week

Basil
Tomatoes
Potatoes
Squash
Cucumbers
Swiss Chard – Tuesday only – substitute vegetable later in the week
Leeks
Garlic
Broccoli
Beets
Onions

Coming Soon!

Peppers

Melons

2) Farm News:

• Congratulations to Neysa and Travis.

JBG interns Neysa and Travis had a particularly busy week.  They completed their internship, got married, and headed to Greece for their honeymoon.  Luckily for JBG, when they return to Austin in mid-June, they will start their full-time jobs here at the farm.

Future Farmers Travis and Neysa at the River Road farm

• Bulk Organic Tomato Sale Happening Now

Want more delicious organic tomatoes?  Order them in bulk through our website at www.jbgorganic.com – just click on the bulk tomato sale link at the top.  We are offering large slicer tomatoes, $30 for 10 pounds and $60 for 25 pounds;  San Maraano Italian Heirloom Sauce Tomatoes,  $30 for 10 pounds and $60 for 25 pounds;  and Heirloom Tomatoes, $50 for 10 pound box.

JBG Tomatoes

• Slow Money Bean Picker at Work

Thanks to the incredible support of Slow Money loans from members, JBG was able to purchase a bean picker earlier this year.  Given our small staff, there is no way we would have been able to pick all of the green beans we would need for our CSA  members by hand.  Thankfully, this bean picker allows us to harvest enough green beans for everyone, and members have already started to receive these great tasting beans in their boxes.    An attaching table also helps with post-harvest handling of beans.  Below, Matt, Andrew, Brenton and Jon use this vibratory table to sort the green beans.   The table shakes some of the dirt off of the beans as workers remove any leaves or lesser quality beans.  Then, the good beans that make it through fall down into harvest bins.

Matt, Andrew, Brenton, and Jon sort green beans

The green beans move along the vibratory table.

Brenton can't resist a taste.

• The Nitty Gritty, by Grit Ramuschkat, JBG Resident

An Eater’s Manifesto

Although I don’t follow a particular diet, I do have my own personal food rules. We all do. Michael Pollan’s recent book Food Rules consists of a big list of them, from odd ones, (“Drink the spinach water”) to quirky ones (“Eat all the junk food you want as long as you cook it yourself”). Some suggest modesty (“One meat per pizza”), others seem already widely known (“Eat mostly plants, especially leaves”). Still others were new to me and prompted a reevaluation of my own food values (“Stop eating before you are full”). Inspired by Pollan’s collection of food rules and Hugh Fearnley-Whittingstall’s meat manifesto published in The River Cottage Meat Book, I’ve consolidated my food rules and values into a manifesto of my own.

- Eat local. Local food is fresh food. Buying locally grown food supports the local economy and keeps my money in my community.

- Eat seasonal. Food that is in season is flavorful and healthful. Eating local fruits and vegetables when they are available rather than eating the old classics such as apples and asparagus year round is not a loss but a gain. Each season becomes exciting when an eater gets to look forward to what will be next be on the plate.

- Buy bulk when the food is in season and preserve it for when it’s not.

- Cook big portions and eat small portions. When hunger strikes again, eat another small portion.

- Think of the fridge as a train station rather than a tomb. Food is constantly on the move, coming in and moving out. Whenever you discover something in your fridge that has retired, look closely at it. It’ll often tell you something about your eating preferences and ultimately about yourself.

- Spend more money on food and less on other things. The money Americans spend on food has gone down while the money we spend on health care has gone up. Michael Pollan in his book In Defense of Food quotes a study on that. As it turns out though, Austinites have already embraced this point. An online study conducted by Bundle shows that Austin residents spend more money on groceries and dining out than any other US city. Kudos, Austin!

- Pay a fair price for food. This is what allows farmers to make a decent living. A price is fair when all the related expenses are acknowledged and paid for upfront rather than hidden costs like rising health care premiums and disaster relief fees.

- Digest the fact that you are what you eat. Ask yourself: Do you want to eat a product that came from an animal that suffered a life of monotony, filth and confinement?

- Eating is an agricultural act, as Wendell Berry so correctly said. Every time we spend money on food we make a statement about who we support.

- Grow a garden. No other food will be as fresh and meaningful as that which was grown with your own sweat and toil.

- Convince others about the importance of changing our food system. This is done most successful not by preaching but by having them sit down at your table to eat.

- Think beyond food. Allow your food values to spill over into all areas of life.

3)  Updates, Meetings, and  Events

• Fast Veggie Facts: Onions
  

Lisa Quintero helps with the onion harvest

Did you know onions have qualities that help lower blood sugar?  The regular consumption of onions has, like garlic, been shown to lower high cholesterol levels and high blood pressure, both of which help prevent atherosclerosis and diabetic heart disease, and reduce the risk of heart attack or stroke. These beneficial effects are likely due to onions’ sulfur compounds, its chromium and its vitamin B6, which helps prevent heart disease by lowering high homocysteine levels, another significant risk factor for heart attack and stroke.

4) Quotable Food

“At home I serve the kind of food I know the story behind.” –Michael Pollan

5) Recipes, by Melissa Vance, JBG CSA Member

• Creamed Chard

Creamed Chard

* 1 1/2 cups heavy cream
* 2 sprigs fresh thyme
* 1/2 cup parmesan, grated
* 2 tablespoons olive oil
* 1-2 leeks, white and light green parts only, sliced
* 1 large bunch swiss chard, stems removed, sliced thinly
* 2 tablespoons butter
* 1-2 cloves garlic, minced
* 1/2 cup panko bread crumbs
* Kosher salt and black pepper

In a saucepan, simmer the cream and thyme sprigs over medium heat until reduced and thickened.  Remove from the heat and stir in the parmesan.

Meanwhile, heat the olive oil in a large pan.  Add the leeks and cook over medium heat until they are translucent.  Add the swiss chard to the pan with a little water to help steam the leaves.  Sauté until the chard is tender and the pan is dry.  Pour in the cream sauce and combine.  Season with salt and pepper, to taste.  Keep warm over low heat.

In a small sauté pan, add the butter and the garlic and cook over medium heat until the butter has completely melted.  Add in the crumbs and stir to moisten evenly.  Continue to cook until the crumbs are lightly toasted.  Season with salt and pepper, to taste.

Serve the creamed chard hot with the crumbs sprinkled on top.

Cook’s Note:  This recipe is perfect for beet greens, too.  I like to add these buttery, garlicky bread crumbs for a little crunch.  If you prefer a really thick sauce simply add a little flour mixed with water when reducing the cream.  Enjoy!

• Savory Glazed Green Beans and Carrots

Savory Glazed Green Beans and Carrots

* 2 tablespoons butter, ghee, or olive oil
* 1/2 medium onion, sliced
* 3 large carrots, peeled and sliced
* 2 handfuls green beans, stem end trimmed
* 1 clove garlic, minced or thinly sliced
* Pinch crushed red pepper
* 2-3 tablespoons savory preserves (like shallot, jalapeno, or chutney)
* Kosher salt and black pepper

Melt the butter or oil in a large sauté pan.  Add the onion and carrots and cook until the onions become translucent and the carrots start to become tender, about 10-15 minutes.  Add the green beans and 1/4 cup water to the pan.  Cover and steam for 5-6 minutes.  Remove the cover and cook until the green beans are crisp tender and the water has evaporated.

Add the garlic and cook, stirring, until fragrant, about 30 seconds.  Add the crushed red pepper, preserves, and salt and pepper.  Stir to help the preserves melt and glaze the vegetables.  Do not overcook at this point – you want the preserves to form a glaze, not to overly thicken.  Serve hot.

Cook’s Note:  I love green beans and carrots – they go together so well.  I used Dai Due’s Shallot Jam in my version and it was fabulous!  If you like your green beans less al dente, blanch them in salted water before adding to the pan.  Enjoy!

• Stuffed Baked Fennel with Quinoa Pilaf

Stuffed Baked Fennel with Quinoa Pilaf

* 4 large fennel bulbs, stalks removed and a few fronds reserved
* Olive oil
* 1/2 onion, diced
* 6-8 cremini mushrooms, thinly sliced
* 1 clove garlic, minced
* 1/2 cup quinoa, rinsed well and drained
* 2 sprigs fresh thyme, leaves only, chopped
* 1 bay leaf
* 1 cup chicken stock or water
* 2 tablespoons dried currants
* A handful of walnuts, chopped
* Kosher salt and black pepper

Preheat the oven to 350 degrees.

Remove any tough outer layers of the fennel and slice off the root end.  Using a melon baller, hollow out the middle of the fennel.  Place the fennel cups in a glass cooking dish.  Add about 1/2 cup of water and bake in the oven, checking every 15 minutes to prevent burning.  When tender, remove from the oven and let cool.  If the outer layer has become tough carefully remove it.

In a large saucepan over medium heat, add some olive oil.  Add the onion and cook until translucent.  Add the mushrooms and cook until brown.  Add in the garlic and cook until fragrant, about 30 seconds.  Add the quinoa, thyme, bay leaf, and a little salt and pepper to the pan and cook, stirring, for a few minutes to heat through.

Add the stock and turn up the heat.  When it comes to a boil, reduce the heat to maintain a low simmer.  Cover and allow to cook for about 15 minutes.

Remove the lid and fluff the quinoa.  Remove the bay leaf.  Gently stir in the currants and walnuts and season with salt and pepper to taste.  Replace the lid and allow to sit covered for about 10 minutes.

Stuff the fennel cups with the quinoa and place in the oven to reheat.  Serve warm with fennel fronds as garnish.

Cook’s Note:  This is a creative way to serve quinoa, just make sure that the fennel is fork tender before stuffing it or it will be tough to eat.  Enjoy!

6) Produce Storage Tips

Lay cucumbers on the top shelf. This is the warmest part of the refrigerator and the best place to store cucumbers. Keep them away from apples, pears or other fruits that have ethylene.  It makes them taste bad.

Hello from the JBG staff!

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.

e-mail: farm@jbgorganic.com

Our tomatoes are just getting ripe for the picking!

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective… New Crops
• The Vultures of Hergotz Hill, by Steven Mattern, JBG Resident

3)  Updates, Meetings, and  Events

• Veggie Loving Co-workers? Join Johnson Backyard Garden’s “CSA To Work!”
• Organic Tomato Bulk Sale Begins Next Week!
• Donation Request from the Farm Crew – Outdoor Table and Chairs
• The Importance of Sustainability: “A Perfect Storm,” by Matthew Stein
• Fast Veggie Facts

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

• Balsamic Glazed Beets with Goat Cheese and Basil
• Kohlrabi Mashers
• Quick Braised Cabbage

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

Antonio and James by the green beans

1) In Your Box this Week

Carrots
Swiss Chard or Dandelion Greens
Leeks
Potatoes or Beets
Basil
Fennel
Summer Squash
Garlic

Coming Soon!
Tomatoes
Peppers
Corn
Melons
Cucumbers

2) Farm News:

• From the Farmer’s Perspective … New Crops, New Techniques
  

We have green beans and potatoes growing at River Road that are ready to be harvested!  This morning as I’m writing, Brenton and some of the crew are over there eyeing both crops, and evaluating some of our equipment made for harvesting them.  When growing hundreds, even thousands, of feet of a crop, sometimes it doesn’t make sense to harvest it by hand.  It takes way too long!  So we have machines that can harvest them for us.  Take the green bean picker:  the way it’s supposed to work is that the machine is driven down a green bean bed, and it sucks up the whole green bean plant, processes it through a long shoot, then discards the leaves back on the ground and keeps and sorts the beans into large bags.  This season will be the first year JBG has owned a green bean picker to pick our green beans, and we’re hoping that it all goes well!

We’re also hoping to mechanically harvest our potatoes this season.  We have almost 40 beds of lovely potatoes growing in the fields, 4 different varieties, that we have cut the tops off so the skins can harden up.  We want to dig them up this week, but we have to make sure the ground is dry enough first.  If the ground is too wet, the soil is unworkable, and digging up potatoes becomes impossible.  So, not only does seeding and transplanting rely on weather and soil conditions, but harvesting, too. Last week, we tried to harvest by hand enough potatoes for all the boxes all week, but the harvest crew worked for 2 days straight on them and barely got enough for one boxing day!  Fear not, though, we will get those potatoes out by machine, when the time is right.  And we’re hopeful that is going to be in the next few days!

Weather, harvest times, machinery, seeds, rain, drought….Farming just wouldn’t be farming if it was straightforward.

• The Vultures Of Hergotz Hill, by Steven Mattern, JBG Resident

In the attic of a collapsing farmhouse on top of Hergotz Hill lives a family of vultures. Each spring, a female lays a small clutch of eggs in a dusty corner next to an old box spring. Tiny bones litter the ground. At either end of the attic, large windows, long missing their glass, provide entry for those who have learned to fly.

By early summer the baby vultures have black skin but white and tan fuzz covering their bodies. They can’t yet fly so they spend their days in the attic waiting for their parents to bring home a few scraps to eat.

When they are large and strong enough, they jump up onto the window sill and take in their first views of the outside world. Eventually, they leap from the window and take flight.

In my time here at JBG, I’ve seen three generations of vultures develop from eggs to birds. During the days they’re often with us, circling lazily about waiting for the faintest whiff of carrion below. They’re a constant reminder to me of the resourcefulness of life. They make use of what is left behind.

See the photos here.

3)  Updates, Meetings, and  Events

• Veggie Loving Co-workers? Join Johnson Backyard Garden’s “CSA To Work!”

Do you and your coworkers love organic, local veggies?  JBG is willing to make your workplace a new drop off site if you can generate enough interest.  If you can get at least 10 new members at your place of work, let us know and we might be able to make your work building a new CSA drop off site.  A great convenience for people who just want to grab their veggies and head home after work.  We will bring our CSA right to your workplace door!

• Organic Tomato Bulk Sale Begins This Week!

Tomato season is upon us!  If you are all about tomatoes, you can order some from JBG in bulk this summer.  We will offer large slicer tomatoes, $25 for 10 pounds and $50 for 25 pounds;  San Maraano Italian Heirloom Sauce Tomatoes,  $30 for 10 pounds and $60 for 25 pounds;  and Heirloom Tomatoes, $50 for 10 pound box.  The banner is up on our web site, but we will begin taking orders next week.

• Donation Request from the Farm Crew – Outdoor Table and Chairs
  

The farm crew is over at River Road a lot these days, but over there we don’t have the nice digs that we have at Hergotz Lane.  The farm crew would love a place to eat lunch.  If any of our generous CSA members have some outdoor furniture–a table and chairs–that they have been itching to get rid of, consider donating it to JBG!  Give us a call at 512-386-5273 or email farm@jbgorganic if you’re interested in donating.

• The Importance of Sustainability: “A Perfect Storm” by Matthew Stein

Brenton found this article online and wanted to share it with our CSA members.  With all the problems caused by climate change, deforestation, and runaway fossil fuel use, this article is a good reminder of the importance of striving for sustainability.  Read the article here.

• Fast Veggie Facts

You’ve probably heard of lycopene in tomatoes.  But do you know what it actually does?  Lycopene is a cartenoid that has been studied for its cancer-preventing qualities.  But it’s not just lycopene that makes tomatoes so special, but the array of a tomato’s nutrients also offer protection for your colon, pancreas, and your heart!

4) Quotable Food

“A good farmer is nothing more nor less than a handy man with a sense of humus.” –E.B. White

5) Recipes, by Melissa Vance, JBG CSA Member

• Balsamic Glazed Beets with Goat Cheese and Basil

• 3-4 medium beets, trimmed of taproot and stems
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• Goat cheese
• 2-3 leaves basil, finely shredded
• Kosher salt and black pepper

Place a pot of salted water over high heat.  Add the scrubbed beets to the pot and bring to a boil.  Reduce the heat and allow to simmer until the beets are tender when pierced with a knife, about 30-45 minutes.  Remove the beets from the water and allow to cool before slipping the peels off with your hands.  Cut the beets into slices.  Set aside.

In a saucepan over medium heat, reduce the balsamic and honey until the mixture coats the back of a spoon, about 3-4 minutes.  Once it is glaze consistency remove from the heat.  If it over reduces just add a little water to thin it out.

Arrange the beets on a plate.  Drizzle with the balsamic reduction.  Sprinkle with the goat cheese, basil, and salt and pepper to taste.

Cook’s Note: We made this recipe back in school and even the diehard beet haters liked this preparation.  The tart sweet glaze really compliments the earthiness of the beets.  I used crushed red pepper goat cheese for added kick.  Enjoy!

• Kohlrabi Mashers

• 3-4 medium kohlrabi bulbs, peeled and diced small
• 2-3 large gold or russet potatoes, peeled and diced
• 4-6 tablespoons butter
• 1/4-1/2 cup milk (or cream if preferred)
• Kosher salt and black pepper

Bring a pot of salted water to boil on the stove.  Add the kohlrabi cubes and cook for 4-5 minutes, or until they are partially tender.  Add in the potatoes and cook until tender.

Drain and place in a large bowl.  Add the butter and some of the milk and mash by hand, making sure that the kohlrabi cubes are fully smashed.  Adjust the consistency with the milk and season with salt and pepper to taste.  Serve hot.

Cook’s Note: This is a great way to use up kohlrabi.  Avoid using the overly large bulbs for this preparation since they will be fibrous and hard to mash.  I find that kohlrabi takes a bit more time to become tender so that is why I start them cooking earlier in the pot.  Enjoy!

• Quick Braised Cabbage

• 1 large head cabbage, quartered, cored, shredded
• 2 tablespoons apple cider vinegar
• 4 tablespoons butter or olive oil
• 1/2 bunch chives or green onions, chopped finely
• Pinch crushed red pepper and garlic powder
• Kosher salt and black pepper

Bring a big pot of salted water to a boil.  Add the cabbage and vinegar and boil until the cabbage is wilted, 3-4 minutes. Drain and return to the pot off the heat.  Toss with the butter (or oil), chives, red pepper, and garlic powder.  Season with salt and pepper to taste.  Serve warm.

Cook’s Note: Make sure not to overcook the cabbage, it should still have some crunch.  This is also very nice with a little vinegar sprinkled in it after cooking.  Enjoy!

6) Produce Storage Tips

Leeks will exude an aroma that can be absorbed by other things in your fridge.  So to keep them isolated and to keep them fresh, wrap them in a bit of plastic before putting them away.

Mud at River Road after the rains last week

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.

e-mail: farm@jbgorganic.com

Volunteers from Whole Foods came out last week to help us finish up storing our garlic!

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective …
• Hergotz Over Time: 1995 to Present, by Steven Mattern, JBG Resident

3)  Updates, Meetings, and  Events

• Veggie Loving Co-workers? Join Johnson Backyard Garden’s “CSA To Work!”
• JBG Will Begin Selling Tomatoes in Bulk
• Fast Veggie Facts

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

• Carrot Fries
• Beans N’ Greens
• Broccoli Cheese Soup

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

We had just a smattering of cheddar cauliflower at the market this weekend

1) In Your Box this Week

Carrots
Swiss Chard
Beets or Kohlrabi or Leeks
Green Onions
Potatoes
Basil
Fennel
Summer Squash
Garlic

Coming Soon!
Tomatoes
Peppers
Corn
Melons
Cucumbers

Thanks, Ms. Diana, for giving your students fresh, organic and local veggies!

2) Farm News:

• From the Farmer’s Perspective … Working on Two Farms
  

This morning I drove Brenton’s red minivan around Hergotz Farm, sticking hot pink flags in the soil.  I was marking the beds that we are no longer harvesting from, so that Temo and Angel knew that they could till the beds in and take the irrigation pipe over to the River Road farm.  Every day we are trying to straddle our farm crew between two farms, as the items at Hergotz Lane decreases and River Road gets more and more productive every day.  Today, most of the crew left early to go to the new farm to prepare beds for sweet potatoes.   The harvest crew stuck around a little longer in order to get all the items from Hergotz Lane (Swiss Chard, Kohlrabi, Cabbage), before heading over to River Road in the afternoon to get potatoes and summer squash for the boxes.

Splitting the crew between the two farms is a logistical challenge, as we try to make sure everyone has the right vehicles and tools they need for the jobs they need to do.  Friday afternoon, the heavy downpours made things a little slower at River Road, as the crew was caught at the new farm without enough rain gear!  Vicente fashioned a rain jacket out of a large sheet of plastic, and we were good to go.

Summer crops are fairly time consuming and require a lot of attention, making River Road all the more pressing.  Summer squash needs to picked at least every other day.  Every day is better.  The tomatoes are beginning to blush, which means it won’t be long before we really have a big harvesting job on our hands.  Red tomatoes don’t wait!  Basil also needs picking every day or every other day, as the plant bushes out really quickly and is prone to flowering.

So much to be done at River Road means we really appreciate the extra help we’ve been getting at Hergotz.  Everyone who came out last week to harvest onions really did a nice job, and now we have tens of thousands of pounds of onions drying in our greenhouse.  Thanks to everyone who supports our efforts at JBG.  It’s hard work, but growing food is what we love to do.

From the Farmer’s Perspective is written by Neysa King.  For more by Neysa, check out her blog, Dissertation to Dirt.

A group of children from the Texas School for the Blind and Visually Impaired visited JBG last week and got to interact with all the veggies

• Hergotz Over Time: 1995 to Present, by Steven Mattern, JBG Resident

In the three years that my wife Grit and I have had the pleasure to live and experience life out here on the JBG farm, we’ve seen a lot change. We moved into the old, early 20th century farmhouse just months after Beth and Brent bought the property and moved here themselves. When we arrived, it was a wild place: overgrown cow pastures, barbed wire fences and the scraggly remains of an old pecan orchard, past its prime. Now, thanks to the tireless work of the Johnson’s and their team, we enjoy plentiful organic vegetables from one of the largest CSAs in the southern US.

In addition to seeing the changes from the ground level, I’ve been interested in watching the Google Earth images of the property over time, dating back to the mid 1990’s. It’s interesting to see how the land changes between these dates. It’s either lush and green or dry and brown, depending on the season. The quarries change and new ones appear. And finally on February 21, 2007, the first evidence of JBG appears.

For easier viewing, I downloaded all twelve images Google Earth has of the property and put them together in one place. The dates are in the upper left corner of each image. Check out the changes yourself!

See the images here.

3)  Updates, Meetings, and  Events

• Veggie Loving Co-workers? Join Johnson Backyard Garden’s “CSA To Work!”

Do you and your coworkers love organic, local veggies?  JBG is willing to make your workplace a new drop off site if you can generate enough interest.  If you can get at least 10 new members at your place of work, let us know and we might be able to make your work building a new CSA drop off site.  A great convenience for people who just want to grab their veggies and head home after work.  We will bring our CSA right to your workplace door!

• JBG will Begin Selling Tomatoes in Bulk

Tomato season is upon us!  If you are all about tomatoes, you can order some from JBG in bulk this summer.  We will offer large slicer tomatoes, $25 for 10 pounds and $50 for 25 pounds;  San Maraano Italian Heirloom Sauce Tomatoes,  $25 for 10 pounds and $50 for 25 pounds;  and Heirloom Tomatoes, $50 for 10 pound box.  Keep an eye on our web site for more details and how to order!

• Fast Veggie Facts: Summer Squash

Summer squash is extremely high in manganese and has been found to have anti-cancer effects.  The antioxidants vitamin C and beta-carotene also have anti-inflammatory properties that make them helpful for conditions like asthma, osteoarthritis, and rheumatoid arthritis, where inflammation plays a big role. The copper found in summer squash is also helpful for reducing the painful symptoms of rheumatoid arthritis.

For more facts about vegetable nutrition, check out World’s Healthiest Foods.

4) Quotable Food

“Cultivators of the earth are the most valuable citizens. They are the most vigorous, the most independent, the most virtuous and they are tied to their country and wedded to its liberty and interests by the most lasting bands.”  –Thomas Jefferson, Letter to John Jay (Aug. 23, 1785)

5) Recipes, by Melissa Vance, JBG CSA Member

• Carrot Fries

• 4 large carrots, peeled
• Olive oil
• Kosher salt and black pepper

Preheat the oven to 400 F.

Cut the carrots into 2-3 chunks.  Cut those chunks lengthwise into quarters (or even eighths if the carrot is particularly large).

Place the carrots on a cookie sheet.  Drizzle liberally with olive oil and sprinkle with salt and pepper.

Place in the oven and bake, tossing about half way through, until the edges of the carrots start to caramelize, about 20-30 minutes.  Keep an eye on them after 15 minutes to make sure they don’t burn.

Remove from the oven and allow to cool slightly on a pepper towel lined plate.

Cook’s note: We LOVE these fries!  Baking carrots in the oven really intensifies their sweetness.  Try them with cinnamon sugar dusted over them!  Yum.  Make sure to let them cool a bit before serving because they tend to get a tad crispier that way.  Enjoy!

• Beans N’ Greens

• 2 strips smoked bacon, cut in matchsticks
• Olive oil, if needed
• 1 yellow onion, small dice
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 bunch beet greens or swiss chard, stems removed, sliced thinly
• 1/4 cup red wine vinegar
• 1 can diced tomatoes, drained
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4-1/2 teaspoon cayenne
• 3 tablespoons whole grain mustard
• 1 cup chicken stock or water
• 2 cans pinto beans, drained and rinsed
• Kosher salt and pepper

Preheat oven to 300 degrees.

Place an ovenproof pot over medium heat, add the bacon.  Sauté until the bacon renders down and becomes crispy.  Remove the bacon with a slotted spoon and set aside.  Add additional oil to the pot if needed.

Add the onion and sweat until tender.  Add the garlic and ginger and sauté while stirring until fragrant, about 1 min.  Add the greens and vinegar and cook until slightly wilted.  Add the remaining ingredients and salt and pepper to taste.

Cover and place in the oven for about 30 minutes.  Remove from oven and check the consistency.  If the beans are not thick enough cook on the stove over medium heat until it thickens.  Season to taste with salt and pepper.  Stir in the crispy bacon and serve hot.

Cook’s Note: This version of BBQ beans is less smoky and a bit brighter with the addition of vinegar.  When bell peppers are in season they are a wonderful addition.  It’s a great way to sneak in your greens while at a cookout.  Enjoy!

• Broccoli Cheese Soup

• 2 1/2 cups of broccoli, stems and florets separated
• 2 tablespoons butter
• 1 medium onion, small dice
• 1 carrot, peeled and cut into small rounds
• 1 gold potato, peeled and small diced
• 1 garlic clove, chopped
• 1 sprig thyme, chopped (or substitute dried)
• 1 tablespoon flour
• Pinch cayenne, garlic powder, and onion powder
• 1 bay leaf
• 2 cups chicken stock or broccoli cooking water
• 1/4 cup cream
• 1 tablespoon Dijon
• 1 cup gouda or cheddar, grated
• Kosher salt and black pepper

Bring a medium pot of salted water to a boil.  Add the broccoli florets and blanch them for 2-3 minutes or until they turn bright green and are crisp tender.  Remove florets to a bowl and rinse with cold water to stop the cooking.  Reserve the cooking water.  Set aside.

In a soup pot, melt the butter over medium heat.  Add the broccoli stems, onion, and carrot and cook until the onion is almost translucent.  Add the potato, garlic, and thyme and cook for 4-5 minutes.  Sprinkle the vegetables with the flour, cayenne, garlic powder, and onion powder and stir to coat.  Add the chicken stock or 2 cups reserved broccoli water and the bay leaf.  Bring to a boil then reduce the heat to maintain a simmer.  Cook until the potato is tender.  Remove from the heat and stir in the cream and cooked florets.  Remove the bay leaf.

Transfer the soup into a food processor or blender and puree to your liking.  If the soup seems too thick add a little broccoli water to thin it out.  Pour back into the pot.  Add in the mustard and reheat the soup if it needs it.  Remove from the heat and stir in the grated cheese.  Do not add the cheese while the soup is cooking because high heat makes the cheese separate into oily clumps.
Season to taste with salt and pepper.  Serve warm with crusty bread.

Cook’s Note: This is a great way to use up extra broccoli stems leftover from florets.  I just save them in a baggie until I have enough for soup.  This isn’t as heavy or thick as many other versions of this soup it is still very much a comfort food.  Remember, cooking the florets separately and adding them in at the end will help maintain their beautiful bright green color.  Enjoy!

6) Produce Storage Tips

Place Summer Squash in a plastic storage bag before refrigerating. I have found that it is best to wrap the bag tightly around the Summer Squash, squeezing out as much of the air from the bag as possible. Wrapping Summer Squash in a plastic bag will almost double its storage life by minimizing its contact with air.

Thanks so much for coming out, TSBVI!

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.

e-mail: farm@jbgorganic.com

It's time to harvest onions!

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective … JBG Flashback February 2007: Brent Wishes He Had a Tractor

3)  Updates, Meetings, and  Events

• CSA Member Feedback Survey
• JBG at the Hope and Barton Creek Farmers Markets
• New Pickup Sites!
• Fast Veggie Facts

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

• Roasted Root Veggies
• Steamed Broccoli with Curry Yogurt Sauce
• Four Cheese Swiss Chard Lasagna
• Risotto with Beet Greens, Bacon, Tomato and Mushroom, by Kristin MacBride

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

1) In Your Box this Week

Carrots
Swiss Chard
Beets
Kohlrabi
Green Onions
Lettuce
Basil
Dandelion or Fennel
Broccoli or Summer Squash
Garlic

Coming Soon!

Potatoes
Tomatoes
Peppers
Leeks
Melons
Cucumbers

2) Farm News:

• From the Farmer’s Perspective … JBG Flashback, February 2007: Brent Wishes He Had a Tractor

JBG is taking a trip down memory lane this morning.  We’re thinking about all the hard work that has gone into the Hergotz Lane farm over the years, and Brent’s evolution from backyard gardener to full-time farmer.   Brenton seems to have always had an interest in both gardening and entrepreneurship.  Back in grade school, he would get in trouble for selling other kids candy and taking their lunch money.  By high school, he was running a pretty successful lawn and yard business, which he sold to his friend before leaving for college.  When Brent moved to Austin, and his house on Holly Street, he was so tired of cutting grass, he turned his entire yard into a garden.  The JBG CSA began, and Brenton and Beth began selling at the downtown farmers market.  Only a couple of years later, Brenton and Beth would purchase Hergotz Lane.

In a newsletter we found from February 2007, Brent recounts a bitterly cold day on which he and a single workshare tilled a 3 acre patch of land on Hergotz with a small tiller and a push lawnmower.  “About this time I really wish I had a tractor…” he wrote.   JBG’s humble beginnings serve as a constant reminder of our roots in the Austin community, and of all the dedication and commitment needed to make a local farm succeed.

As Hergotz Lane recedes and gets ready for a cover crop, the crew at JBG is looking forward to more good times and progress at River Road.  Who knows where we will end up, but our history shows us that the interaction with our community is the most important part of our success.

Yes, that's Brent. More pics from JBG at stevenmattern.com.

3)  Updates, Meetings, and  Events

• CSA Member Feedback Survey

Please take a minute to give us your feedback about our service.  Your comments are very valuable to us and we are constantly trying to provide the best service and quality to our members.  When we plant and pack the CSA boxes each week your comments help tremendously.  Feel free to email us with other ideas as you think of them.  The best way for us to improve is to get your input!  Thanks for taking the time to fill out this survey, it is only 9 questions!

http://www.surveymonkey.com/s.aspx?sm=mhoC6rrM2fT5bDR4kl4Png_3d_3d

• JBG at the Hope and Barton Creek Farmers Markets

We are into our third week at two new farmers markets, Barton Creek on Saturdays and Hope Farmers Market on Sundays.  Come and stop by our new stand and buy a few veggies for dinner!  Barton Creek Market runs on Saturdays from 9am to 1pm and is located at 2901 S Capital of Texas Hwy.  Hope Market runs on Sundays from 11am to 3pm and is located at 414 Waller Street, between East 4th and East 5th streets.

• New Pickup Sites!
  

We have added new sites for our CSA members to pick up!  If you would like to switch to one of these sites, you can do so by signing into your account, or calling or emailing us at the farm.  The new sites are:  Belterra, Circle C, Whole Foods Downtown, Whole Foods Arboretum, St Davids Church downtown, Hope Market, and Barton Creek Market.  For a complete list of our pickup sites with maps, click here.

Krystin bid us adieu last week. We'll miss you! Andrew, our new intern, is already hard at work in the onions.

• Fast Veggie Facts: Fennel

Did you know a fennel bulb has almost 20% of your daily Vitamin C?  And about 10% of your total fiber.  On the other hand, its calorie content is only around 25 calories per serving.  Try fennel roasted with garlic, oil, and salt and pepper.  The greens also make a bright addition to any salad.  Learn more about the nutritional benefits of fresh, seasonal vegetables at http://whfoods.org/

4) Quotable Food

“Organic farming has been shown to provide major benefits for wildlife and the wider environment. The best that can be said about genetically engineered crops is that they will now be monitored to see how much damage they cause.“  -      -Prince Charles

5) Recipes, by Melissa Vance

• Roasted Root Veggies

• 2 medium beets, stems and tap root removed
• 3 large carrots, peeled and cut into batons
• 1 medium onion, cut into quarters and layers separated
• 2 medium kohlrabi bulbs, peeled and sliced
• 2 bulbs fennel, cores removed and cut into wedges
• 2 cloves garlic, thinly sliced
• Olive oil
• Crushed red pepper
• Italian seasoning
• Kosher salt and black pepper

Preheat oven to 400 degrees.

Place the beets in a pot and cover with water.  Add a generous pinch of salt and place over medium high heat.  Bring to a boil then lower the heat to a simmer.  Simmer until tender, about 30-40 minutes.  Remove the beets from the water and let cool.

Replace the water in the pot and add a pinch of salt.  Bring the water to a boil and add the kohlrabi.  Cook until tender, about 5 minutes, then remove from water and let cool.

Toss the carrots, onion, kohlrabi, fennel, and garlic with a healthy amount of olive oil, crushed red pepper, Italian seasoning, kosher salt, and black pepper.  Place into a large pan so that everything is spread out in one layer.

Roast in the oven, stirring every 15 minutes, until the veggies are slightly caramelized and tender.  While the veggies are baking, peel the cooled beets and cut into wedges.

When the roasting veggies are tender, remove from the oven and toss with the beets.  Season with salt and pepper to taste and serve hot.

Cook’s note:  If you prefer, you can roast the beets alongside the veggies by wrapping each beet in foil and baking on a sheet pan.  The beets will take longer to cook than the rest of the veggies so start them in the oven while you prep everything else.  You will still need to allow them to cool before peeling and cutting them.  Enjoy!

• Steamed Broccoli with Curry Yogurt Sauce

• 1/2 cup plain yogurt (greek style preferred)
• 1/4 cup mayo
• 1-2 tablespoons lemon juice
• 4-5 tablespoons curry powder
• Pinch garlic powder
• Kosher salt and black pepper
• 2-3 cups broccoli florets

In a small bowl mix together all ingredients except broccoli.  Place in fridge for 10 minutes to allow the flavors to combine.

Meanwhile, pour an inch of water in a skillet, add a pinch of salt, and bring to a boil. Place the broccoli in a collapsible steamer. Set the steamer over the boiling water, cover, and cook 2-3 minutes or until the vegetables are still crisp and bright green.  Season with the salt and pepper.

Serve broccoli with the curry sauce poured over it or on the side as a dip.

Cook’s Note: You can make this as a side dish or a snack.  If you like your broccoli raw just dip into this sauce for a quick snack!  This sauce also pairs fabulously with salmon.  If you really enjoy curry flavor (like I do) add more curry.  Enjoy!

• Four Cheese Swiss Chard Lasagna

Filling:

• 2 tablespoons olive oil
• 1/2 onion, small dice
• 8-10 baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 1 large bunch swiss chard, tough stems removed, sliced thinly
• 15oz ricotta
• 1 cup fontina or gouda, grated
• 1/2 cup parmesan, grated
• 4 large basil leaves, finely shredded
• Kosher salt and black pepper

Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups whole milk
• Pinch nutmeg
• Kosher salt and black pepper

Assembly:

• 1 pound lasagna noodles, cooked al dente
• 2 cups mozzarella, grated
• 1/2 cup parmesan, grated

Prepare the filling:
Add the oil to a sauté pan over medium heat.  When hot, add the onions and cook until translucent.  Add the mushrooms and sweat until lightly browned.  Add the garlic and sauté, stirring, until fragrant, about 1 minute.  Add the swiss chard and a little water and cook until wilted and tender.  Season with salt and pepper and set aside.

In a separate bowl, combine the ricotta, fontina or gouda, parmesan, basil, and a dash of salt and pepper.  Set aside.

Prepare the sauce:
In a separate saucepan, melt the butter until foamy over medium low heat.  Add the flour and whisk to combine.  Cook while whisking, for about 2-3 minutes or until the flour smells cooked but not brown.  Add the milk, 1 cup at a time, whisking until smooth.  Bring to a simmer until it thickens.  If the sauce becomes too thick add a little more milk.  Add a pinch of nutmeg.  Season with salt and pepper to taste.  Stir about 1/4 cup of the sauce into the ricotta mixture and set aside.

Assembly:
Preheat the oven to 350 degrees.

Pour 1/2 cup of the sauce in a 13×9 pan and spread to cover the bottom. Top with a layer of noodles across the sauce. Spoon some of the ricotta mixture on the noodles and spread evenly.  Cover with some of the swiss chard and top with mozzarella.  Repeat layering with sauce, noodles, ricotta, swiss chard and mozzarella 2 more times, ending with noodles on top. Sprinkle the remaining mozzarella and parmesan over the top.  Bake until the lasagna is bubbly and golden brown, about 30 minutes.  Let cool slightly before serving.

Cook’s Notes: This is luscious, creamy lasagna perfect for when you are still waiting for those tomatoes to ripen.  Greens of all types pair nicely with “white” lasagna.  You may substitute 2% milk and if you can get fresh mozzarella, it’s better.  Enjoy!

• Risotto with Beet Greens, Bacon, Tomato and Mushroom, by Kristin MacBride

6) Produce Storage Tips

Now that summer crops are on their way, what is the best way to store them?  Summer squash, like many of the other veggies, do well in a plastic bag in your vegetable crisper.  Tomatoes, though, don’t like cold.  Storing them in the cooler can make them mealy.  Basil is another that craves a warm atmosphere, and does well out on your table with its stems in a glass of water.

Jimmy likes to supervise box packing

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.

e-mail: farm@jbgorganic.com

The tomatoes are getting ready for the summer

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective … The Potatoes are Teasing Us
• “The Nitty Gritty: Asparagus – a Truly Local and Seasonal Food” By Grit Ramuschkat, JBG Resident

3)  Updates, Meetings, and  Events

• Instructions for CSA Members Who Pickup at Cedar Park
• Important News!  New Drop Off Sites on Tuesday and Thursday!
• Help JBG Grow: Refer a Friend, Get a Free Box!
• JBG is Opening up Market Stands at the Hope and Barton Creek Farmers Markets
• Final Nominations for New Pickup Sites – Wholefoods Arboretum or Wheatsville?
• Correction from Last Week: A-Z Cookbook Available from Madison Area CSA
• We’re Taking Orders for T-Shirts and Farmers Market Canvas Bags

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

• Citrus Basil Beet Salad
• Southern Style Swiss Chard
• Homemade Chicken Fennel Pot Pie

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

1) In Your Box this Week

Carrots
Swiss Chard
Beets
Kohlrabi or Cabbage
Green Onions
Lettuce
Parsley or Basil
Dandelion or Fennel
Broccoli
Garlic

Coming Soon!

Potatoes
Tomatoes
Peppers
Leeks
Summer Squash
Melons
Cucumbers

2) Farm News:

• From the Farmer’s Perspective …The Potatoes are Teasing Us
  

Last week Margaret and Neysa harvested our first crops from River Road!  Some butterhead lettuce for the boxes on Friday, and just a bit of our new, beautiful basil crop for the farmers market on Saturday, which will also begin making appearances in the boxes this week.  Once picked, basil really takes off, so we plan on having it every week soon.  Also, our potatoes are teasing us.  Some new potatoes, but not enough to really make a dent, so we gave them a good foliar feeding and we’re waiting another week to let them get big and plentiful for all our CSA members.

Over at Hergotz, big things are happening, too.  The owner of the land next door approached Brenton last week and wants JBG to farm it!  So last week we began clearing several acres of mesquite trees.  We’ll probably start that land off in cover crop, and then move on to mixed vegetable production. Just another step in our efforts to feed as many Austinites as we can with fresh, organic and local veggies.

Addie Broyles was also kind enough to feature us on her blog, Relish Austin, last week in which she talks about our emerging relationship with Whole Foods.  We’ll be beginning a CSA pickup site at Whole Foods soon, in which our members will pick up their boxes at the Guest Services desk.  The photo features our intern, Marissa.  You can read about it here.

Summertime Basil

• “The Nitty Gritty: Asparagus – a Truly Local and Seasonal Food,” By Grit Ramuschkat, JBG Resident

Crispy Asparagus Soldiers

Ingredients:

asparagus

molasses bacon (available through Dai Due’s butcher shop)

olive oil (e.g. from Texas Olive Ranch)

Preparation:

Preheat the oven to 425. Wrap your asparagus stalks in the bacon with the tips poking out and place in a roasting pan. Drizzle with a little olive oil and roast in the preheated oven for 10 min until the bacon is crisp.

-

Asparagus Fettucini

Ingredients:

1 small onion (e.g. from JBG)

1 medium zucchini (e.g. from Gunderman Farms)

1 small leek (e.g. from JBG)

1 bunch of asparagus

basil leaves, a small handful (e.g. from JBG)

1 1/4 C broth

1 clove of garlic (e.g. from JBG)

parmesan cheese, grated

olive oil (e.g. from Texas Olive Ranch)

3/4 pck. of pasta, Fettucini or other

lemon juice (optional)

Preparation:

Chop onion and leek finely. Cut asparagus and zucchini into bite-size pieces, setting asparagus tips aside. Pour some olive oil into a pan and sweat onion and leek until soft and translucent (for about 10 min). Add zucchini and asparagus stalks and sweat for 2 – 3 min more. Add most of the basil leaves and as soon as they wilt, add the stock. Simmer until vegetables are tender. Puree.

Cook the pasta and 2 – 3 minutes before the end of the cooking time, add the asparagus tips to the cooking water.

In another pan, fry chopped garlic in a little olive oil for 30 sec. Pour asparagus sauce over it and let simmer for another 2 minutes. Pour the sauce over the cooked pasta and asparagus tips, then garnish with the remaining basil leaves, parmesan cheese, a drizzle of olive oil and lemon juice.

3)  Updates, Meetings, and  Events

• Instructions for CSA Members Who Pick Up at Cedar Park!
  

A la our gracious Cedar Park CSA site host, here are some small requests for our members who pick up at 1505 Hunter Ace Way:

“I’d like people to know that they are welcome to use our driveway when picking up their box.  And I’d like to ask as a courtesy to my neighbors that people not block the neighbors driveway and/or walk across my neighbors lawn when coming to get their box.  I know it’s tough in the cul-de-sac, but there is usually room for 2 cars in my driveway and if people pull into the curb versus parallel it in front of my house there is room for 2 more.  We don’t normally have more than 4 people getting boxes at one time.  I try to politely say things to folks when I see them, but I don’t see everyone throughout the day.”

Thanks in advance, everyone, for adhering to our site host’s requests!

• Important News!  New Drop Off Sites on Tuesday and Thursday!

We are adding two new pickup sites to our Tuesday drop offs, beginning this Tuesday, May 4th:

1. Circle C-11905 Quassia Drive
2. Belterra/Dripping Springs – 370 Manchester Lane

For maps of these new locations, click here.

We’re also excited to announce that the Flagship Whole Foods at 6th and Lamar will be a new Thursday CSA pickup site! Members would be able to pick up their boxes at the Guest Services desk in the produce/floral department from 1:30 to 9:45 p.m.   At this site only, you’d be able to take the whole box with you–not just the contents–then return the cardboard box when you pick up the next week.  Thursday pickups at Whole Foods begin this Thursday, May 6th.  Whole Foods is located at 525 N. Lamar.

If you currently pick up at a different site and would like to change your pickup location, you can do so in the members section of our web site by signing into your account.  Or, you can call us at 386-5273 or email farm@jbgorganic.com

• Help JBG Grow: Refer a Friend, Get a Free Box!

As you know, JBG just expanded from 20 acres to nearly 70!  This summer, we are planting enough organic veggies to supply over 1,000 Austin families with CSA boxes each week, and we want to make sure we have as many families join our CSA as possible so that they too can enjoy eating seasonal, healthy local organic produce.  We’re looking to our trusted CSA members to help us with our expansion.  Tell your friends about us!  If they sign up for a 10-week membership and mention that they were referred by you, then we will add a complimentary box to your subscription!  If your friend signs up for a 4-week membership, we’ll give you a free Johnson’s Backyard Garden American Apparel T-Shirt.  Help us get more people eating organic, local veggies and make a more organic Austin!

Some new veggie art from our artist friend Ryan Rhodes - www.biggerthangiants.com

• JBG is Opening up Market Stands at the Hope and Barton Creek Farmers Markets

We are opening up stands at two new farmers markets, Barton Creek on Saturdays and Hope Farmers Market on Sundays.  Come and stop by our new stand and buy a few veggies for dinner!  Barton Creek Market runs on Saturdays from 9am to 1pm and is located at 2901 S Capital of Texas Hwy.  Hope Market runs on Sundays from 11am to 3pm and is located at 414 Waller Street, between East 4th and East 5th streets.

• Final Nominations for New Pickup Sites – Whole Foods Arboretum and Wheatsville?
  

We have added new sites at Belterra, Circle C and Wholefoods and St Davids Church downtown.  Have we missed anywhere?  Email us your suggestions and help us decide where to open up a new pickup site!

• Correction from Last Week: A-Z Cookbook Available from Madison Area CSA

Last week we recommended the A-Z Cookbook, and suggested our members get it from Amazon.  We got an email letting us know that the book is actually available cheaper from Madison Area CSA: http://www.macsac.org/atoz.html

Also, if you’re looking for good recipes online, check out 101 cookbooks and Epicurious.com

• We’re Taking Orders for T-Shirts and Canvas Bags

We have a few t-shirts left in stock, and we’re about to get an order of canvas bags with designs from the same artist.   If you would like to order a t-shirt or a bag, we will mail them to you for $15.00 each.  We only have a few t-shirts left, so make sure we have your size.  They run small, so unless you’re tiny, you probably wear a large or extra large.  Shoot us an email and we’ll work with you.  farm@jbgorganic.com

Show off your love for organic and local veggies!  These T-shirts are American Apparel’s sustainable edition, 100% organic cotton.  Available in carrot or beet design.  Limited quantity in stock, so sign up soon, because once they’re gone, they’re gone!

4) Quotable Food

“I know of no pursuit in which more real and important services can be rendered to any country than by improving its agriculture, its breed of useful animals, and other branches of a husbandman’s cares.” –George Washington

5) Recipes, by Melissa Vance

• Citrus Basil Beet Salad

2 medium beets, peeled and grated
2 carrots, peeled and grated
2 tablespoons olive oil
2 tablespoons dijon mustard
1 teaspoon grated ginger
2 tablespoons maple syrup
1-2 tablespoons honey
1/2  lemon, zested and juiced
1 orange, zested and juiced
Kosher salt and black pepper
3-4 large basil leaves, finely shredded
Combine the beets and carrots in a bowl and set aside.

Whisk the remaining ingredients, except for the basil, together in small bowl.  Adjust the seasoning with salt, pepper, and honey to taste.  Pour the dressing over the beets and carrots and toss to combine.  Chill for an hour so the flavors can meld.  Toss again and serve with the basil as a garnish.

Cook’s Note: Beets can really stain your hands and nails so I recommend wearing gloves when peeling and shredding the beets.  I find the citrus and basil help add brightness to the earthy sweet flavor of the beets.  Enjoy!

• Southern Style Swiss Chard

2-3 slices bacon, cut into matchsticks
Olive oil, if needed
1/2 white onion, cut into thin strips or small diced
5 mushrooms, sliced
2 large cloves garlic, minced
1 large bunch swiss chard, tough stems removed, cut into bite size pieces
1/4 cup white wine or stock, if preferred
1-2 tablespoons honey
Pinch crushed red pepper
Kosher salt and black pepper

Place a sauté pan over medium heat, add the bacon and sauté until the bacon renders down and becomes crispy.  Remove the bacon with a slotted spoon and set aside.  Add additional oil to the pan if needed.

Add the onion and sweat until translucent.  Add the mushrooms and sauté until lightly browned.  Add the garlic and sauté while stirring until fragrant, about 1 minute.  Add the swiss chard, wine or stock, honey, and red pepper flakes.  Braise the greens until they become tender, adding a little extra liquid if the pan becomes dry before the greens are cooked through.  Add the crispy bacon, season with salt and pepper to taste, and serve hot.

Cook’s Note: These greens are dynamite!  Something about the smoky saltiness of the bacon against the sweetness of the honey and the tartness of the white wine really works with braised greens.  Feel free to substitute other greens, such as collards, beet greens, kale, or even kohlrabi greens.

• Homemade Chicken Fennel Pot Pie

Crust:

• 3/4 cup all-purpose flour, plus extra for rolling
• 1/2 cup whole wheat flour
• 1 teaspoon kosher salt
• 1/2 teaspoon raw sugar
• 8 tablespoons butter, cold & cut into small pieces
• 1/4 cup ice water
• 1 egg, lightly beaten

Filling:

• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 large carrots, sliced into rounds
• 2 leeks, white and pale green parts only, sliced into thin rounds
• 1-2 fennel bulbs, trimmed and sliced thinly
• 8 baby bella or button mushrooms, sliced
• 1 medium bunch kale, stems removed, cut bite size
• 2 garlic cloves, minced
• 2 chicken breasts, cooked and cubed
• 3-4 small new potatoes, cooked and quartered
• 1/4 cup frozen peas
• Kosher salt and black pepper

Sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups chicken broth
• 1/4 cup cream
• Kosher salt and pepper

Prepare the crust:
Put the flour, salt, and sugar into a food processor and pulse to blend. Add butter and pulse until it forms pea size pieces. Add the cold water, 1 tablespoon at a time, and pulse until the dough clumps together when squeezed.  Dump the dough onto the counter and flatten in a disc, being careful not to overwork the dough.  Wrap in plastic and chill for about an hour.

Prepare the filling:
In a large sauté pan, add the olive oil, onions, carrots, and leeks and cook over medium heat until the onions are translucent.  Add the fennel and mushrooms and cook until the mushrooms are lightly browned.  Add the kale and a little water and cook until wilted.  Add the garlic and cook, while stirring, until fragrant, about 30 seconds.  Stir in the chicken, potatoes, and peas and cook until just heated through.  Season with salt and pepper and set aside.

Prepare the sauce:
In a separate saucepan, melt the butter until foamy over medium low heat.  Add the flour and whisk to combine.  Cook while whisking, for about 2-3 minutes or until the flour smells cooked but not brown.  Add the chicken stock, 1 cup at a time, whisking to remove any lumps.  Raise the heat and bring to a simmer until it thickens.  If the sauce becomes too thick add a little more stock.  Remove from heat and stir in the cream.  Season to taste with salt and pepper and set aside.

Assembly:
Preheat the oven to 400 degrees.

Add the sauce to the chicken mixture and mix well to coat.  Pour into a large round baking dish.

Place the chilled dough on a lightly floured surface and roll out into a circle large enough to cover your baking dish.

Brush the outside edge of the dish with a little of the beaten egg.  Place the dough on top of the baking dish and cut off any excess.  Brush with the egg wash and cut a few slits in the center.  Bake until the crust is golden brown, about 30 minutes.  Allow to cool slightly before serving.

Cook’s Note: This is a great recipe to utilize the chicken meat still left on the carcass after making homemade stock.  If you prefer a double crust pot pie you may double the crust recipe.  Enjoy!

6) Produce Storage Tips

We always get a lot of questions on how to store fresh basil to optimize its life.  Unfortunately, basil probably has the shortest storage time of all the herbs!  (I guess because it’s so delicious, and you can’t have too much of a good thing).  But to keep your basil fresh for 3-5 days, cut the stems and place it in a glass of water out on your counter, like a bouquet of flowers.  Don’t wash the leaves, either.  Basil doesn’t like cold, and getting the leaves wet will make them turn black.

Beth's New Guinea Hens

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.

e-mail: farm@jbgorganic.com