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.

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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

This entry was posted on Tuesday, May 4th, 2010 at 5:07 pm and is filed under Newsletters. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.