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.
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