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