1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective… Way to Help a Farmer Out
• The Nitty Gritty: “Rosie’s Story,” by Grit Ramuschkat, JBG Resident

3)  Updates, Meetings, and  Events

• Help JBG at the Farmers Market!
• Like Free Stuff? Follow JBG on Twitter and Facebook!  Free Giveaways every week!
• Special Low Price on Tomatoes Until We Run Out!
• Get Your Colleagues Healthy with “CSA to Work”
• The Perfect Anytime Gift: JBG Gift Certificates!
• GroupOn Deal at the Hope Market this Weekend

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

• Spaghetti with Roasted Summer Squash and Tomatoes
• Easy Pommes Anna
• Green Beans with Roasted Tomatoes

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

A plan is hatching

1) In Your Box this Week

Roma and heirloom tomatoes
Eggplant
Sweet and Hot Peppers
Onions
Okra
Basil
Cucumbers
Summer Squash
Green Beans
Garlic

2) Farm News:

• From the Farmer’s Perspective… Way to Help a Farmer Out

Sunday afternoon I was riding my bike from my apartment on South Congress to Guadalupe to go to Buffalo Exchange.  A farmer’s gotta have her resold clothes fix.  I had just passed Homeslice when I noticed my bike was riding a little funny.  I pulled over and saw my back tire was low.  So I got on the sidewalk and started walking back to Tsunami Bikes to see about getting a bike pump.  When I approached the door, they were closed, so I walked across the street to a 7-11 to use their air pumps.  My problems only got worse after that, because I couldn’t figure out how to get a car tire pump to pump up my bike tire, and in my haste trying to figure it out, I ended up letting the air out of my front tire, too.  Nice.  I figured I’d just walk my pathetic bike back home and take my car.

Just then a guy walked out of the 7-11 and said, “Wow that doesn’t look good.”  He looked at my tires and offered to run home and get his pump and help me out.  I said that was very nice of him, as I noticed he had mountain biking paraphenelia all over his car.  He left and came back within 10 minutes and started pumping up my tires for me.  “You look familiar, you know,” he said to me, “do you work at Austin Java?”

“No,” I said, I work at Johnson’s Backyard Garden.

“Oh!  I get your vegetables!  The tomatoes have been awesome!”

Now that’s community supported agriculture for you.  Some random kind stranger helps me in a 7-11 parking lot and he turns out to be a CSA member!  That’s why we love our CSA–it creates a small community in a big city.  So thanks, Kirk, for helping a farmer out.

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

“Rosie’s Story,” by Grit Ramuschkat, JBG Resident

3)  Updates, Meetings, and  Events

• Help JBG at the Farmers Market!

You say you want to workshare for JBG, but your schedule doesn’t vibe with our workday volunteer slots?  Well, now you have a chance to volunteer at one of the JBG farmers market stands on Saturdays and Sundays!  JBG currently has multi-tent stands at the Barton Creek, Downtown, Sunset Valley, Triangle, and Hope farmers markets, and we could use some help keeping our stand look stocked and fresh!  Volunteers will be responsible for helping our interns in setting up the stand, stocking produce, making sure signs are up, and any other market-related duties assigned to them. In return, they can take home their choice of 10-12 veggies from our stand!
Saturday Markets (Barton Creek, Downtown, and Sunset Valley) run from 9am to 1pm.  The Sunday Market (Hope) runs from 11am to 3pm.  Volunteers must meet our market crew at their market 45 minutes to an hour before market begins.  When the market ends, volunteers will help our interns break down the stand, and then they are free to go.

Interested in volunteering with JBG at our market stands on the weekend?  For more details and to arrange a volunteer day, email Carrie at farm@jbgorganic.com.

Jon carries a 50lb bag of dried onions to our cooler space

• Like Free Stuff? Follow JBG on Twitter and Facebook!  Free Giveaways every week!

Follow our new twitter @JBGOrganic, or check us out on facebook!  It’s a great way to stay updated on the goings on around the farm, plus we’ll be having a special giveaway every week!

• Special Low Price on Tomatoes until We Run Out!

The height of the summer is quickly approaching, which means our tomato production is going to slow down a lot until the temperature drops again in the fall.  We want to make sure all of our CSA members have the opportunity to stock up on all the tomatoes they want, so from now until the end of the current tomato season, we’re marking our bulk tomatoes down to $2 a pound.  Heirlooms are very limited quantity right now, but what we have left will go for $3.00 a pound.  Hurry and place your orders–we’ll keep this deal going until we run out of tomatoes.  After that, it’s goodbye tomatoes until September.

• Get Your Colleagues Healthy with “CSA to Work”

JBG is beginning new work place pickups at the Livestrong Center, the Jewish Community Center, and National Instruments.  We are thinking this is going to be extra convenient for new members who can just pick up their box at the end of their work day and go!  If you think you can drum up support among your co-workers, let us know and maybe you can pick up our local, organic veggies in your own office!

• The Perfect Anytime Gift: JBG Gift Certificates!

Looking for a birthday or graduation gift?  How about the fresh, local, organic produce from Johnson’s Backyard Garden!  You can purchase a gift certificate from us for a 10 week membership, 4 week membership, or just one box to give someone a special trial of our veggies.  Give us a call at 386-5273 or email farm@jbgorganic.com to purchase.

• GroupOn Deal at the Hope Market this Weekend

Go to GroupOn to get a deal on your shopping at the Hope Market this weekend.  JBG and other Hope vendors have signed up for a special deal with GroupOn to save our customers money while they do their shopping!  Come on out and visit us Sunday afternoon.

4) Quotable Food

“We abuse land because we regard it as a commodity belonging to us. When we see land as a community to which we belong, we may begin to use it with love and respect.” ~Aldo Leopold, A Sand County Almanac

5) Recipes, by Melissa Vance, JBG CSA Member

• Spaghetti with Roasted Summer Squash and Tomatoes

• 2 zucchini, sliced into thin rounds
• 2 summer squash, sliced into thin rounds
• 5-6 cremini mushrooms, sliced
• 1 pint cherry tomatoes
• 1 medium onion, sliced
• 2 garlic cloves, sliced
• 2 sprigs fresh oregano, chopped
• 1/4 cup olive oil
• Kosher salt and black pepper
• 1 pound spaghetti
• Parmesan, grated or shaved

Preheat the oven to 400 degrees.  Bring a large pot of salted water to a boil.

Place the zucchini, squash, mushrooms, tomatoes, onion, garlic, and oregano in a large bowl.  Drizzle the olive oil over the mix and sprinkle generously with salt and pepper.  Toss well.  Spread the veggies out on a sheet pan and roast in the oven for 15 minutes, or until the squash is tender.

Boil the spaghetti until al dente.  Drain and transfer pasta to a large serving bowl.  Scrape in the roasted veggies with their juices.  Toss well with the pasta.  Garnish with parmesan, additional olive oil and herbs.  Serve hot.

Cook’s Note: Don’t skimp on the olive oil – it really makes this dish.  This is also wonderful with chicken or shrimp. Enjoy!

• Easy Pommes Anna

• 5-7 gold or russet potatoes, peeled and sliced 1/8” thick
• 8-10 tablespoons butter, melted
• Kosher salt
• Black Pepper

Preheat oven to 450 degrees.

Pour enough butter in a round cake or pie pan to lightly coat the bottom.  Arrange a single layer of potato slices in a circular pattern, slightly overlapping each piece.  Drizzle the layer of potatoes with melted butter and sprinkle with salt and pepper.  Repeat layering the potatoes, butter, salt and pepper, pressing down firmly to pack.  Don’t be stingy with the butter, melt more if you need it.

Cover the pan with foil and bake for about 20 minutes.  Remove the foil and bake an additional 25 minutes or until the potatoes are tender and lightly golden.

Cut into wedges and serve, flipping the serving over on the plate so that the crispy bottom faces upward.

Cook’s Note: So simple and scrumptious!  This recipe shows off how beautiful ingredients need not be fussy to be spectacular.  If possible, use a mandolin to slice the potatoes to keep them even.  For a bit more of a challenge, try cooking this in a pan on the stove, flipping halfway through cooking after the bottom is brown.  It will result in two crispy surfaces.  Enjoy!

• Green Beans with Roasted Tomatoes

• 2 handfuls green beans, trimmed
• 3 tablespoons olive oil
• 1/2 small onion, sliced thinly in half moons
• 2 handfuls cherry or small plum tomatoes, cut in half or quarters
• 1 clove garlic, minced

Bring a pot of salted water to a boil.  Boil the green beans for 4-5 minutes then remove them from the boiling pot directly to a bowl of ice water.  Once cooled remove beans to a paper towel and set aside.

Heat the olive oil in a sauté pan over medium heat.  Add the onions with a pinch of salt and sweat until translucent.  Add the tomatoes and sauté until they give their juices and wilt.  Add the garlic and cook for about 30 seconds.  Add in the green beans and toss to combine.  Cook until the green beans are heated through.  Season with salt and pepper, to taste.  Serve hot.

Cook’s Note: This is the sort of quick recipe that makes use of summer veggies so well.  Simple and pure and great with herbs like fresh basil, oregano, or even tarragon.

6) Produce Storage Tips

Okra will store in plastic in the fridge for up to a week.  Keep in mind that okra doesn’t have to be cooked before eaten.  If you can’t get over the slimy of cooked okra, just chomp on one raw for a fresh, healthy snack.

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 JBG logo, courtesy of Ryan Rhodes

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective… Till We Meet Again, Hergotz Lane
• “The Night Shift”, by Grit Ramuschkat, JBG Resident

3)  Updates, Meetings, and  Events

• Help JBG at the Farmers Market!
• Slow Food Fundraiser: Texas Artisan Showcase, June 26th
• An Interview with Ryan Rhodes: Texas-raised artist, designer, and gardener
• New Arrivals at JBG (Meow!)
• Fast Veggie Facts

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

• Spaghetti with Shellfish and Burst Cherry Tomatoes
• Potato and Fennel Gratin
• Vegetable Medley with Tomato Confit and Melted Leeks

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

We're beginning our next succession of planting for the late summer

1) In Your Box this Week

Cherry and Early Girl Tomatoes
Eggplant
Sweet and Hot Peppers
Onions
Potatoes or Green Beans
Basil
Melons
Summer Squash
Garlic

2) Farm News:

• From the Farmer’s Perspective… Till We Meet Again, Hergotz Lane

Hergotz Lane has given us its last vegetable.  We are now 100% at River Road Farm.  Of course we’re still here at Hergotz.  Carrie is still in the office and Matt is still in the barn, but all the vegetables are over at River Road.

Brenton and Travis ordered some Rye cover crop to plant on Hergotz this fall, which will return nutrients to the soil and let Hergotz Field “rest.”  Cover cropping and crop rotation is an important part of organic farming.  It reduces pest problems and ensures a health soil for better growing.  We’re letting Hergotz rest for now, just as we’ll do to River Road in a few years, when we till in the rye and reawaken the field here.  Until then, Hergotz!

• “The Night Shift”, by Grit Ramuschkat, JBG Resident

It’s easy to forget that while we gardeners and farmers see our plants and soil mostly during the day, there’s a round-the-clock night shift too…

On a recent Slow Food farm tour of East Austin’s Springdale Farm, owners/famers Glenn and Paula Foore mentioned that they’re planning on building a home on the farm. Their incentive: to be able to easily walk their fields after dark order to see who’s working the night shift. This reason for wanting to live on the farm surprised me, so the comment stuck. I had simply assumed that bugs are active in the garden just when I am and that’s during the day time. Well, as it turns out, day time bugs make up only half the picture.

3)  Updates, Meetings, and  Events

• Help JBG at the Farmers Market!

You say you want to workshare for JBG, but your schedule doesn’t vibe with our workday volunteer slots?  Well, now you have a chance to volunteer at one of the JBG farmers market stands on Saturdays and Sundays!  JBG currently has multi-tent stands at the Barton Creek, Downtown, Sunset Valley, Triangle, and Hope farmers markets, and we could use some help keeping our stand look stocked and fresh!  Volunteers will be responsible for helping our interns in setting up the stand, stocking produce, making sure signs are up, and any other market-related duties assigned to them. In return, they can take home their choice of 10-12 veggies from our stand!
Saturday Markets (Barton Creek, Downtown, and Sunset Valley) run from 9am to 1pm.  The Sunday Market (Hope) runs from 11am to 3pm.  Volunteers must meet our market crew at their market 45 minutes to an hour before market begins.  When the market ends, volunteers will help our interns break down the stand, and then they are free to go.

Interested in volunteering with JBG at our market stands on the weekend?  For more details and to arrange a volunteer day, email Carrie at farm@jbgorganic.com.

• Slow Food Fundraiser: Texas Artisan Showcase, June 26th

Date: Saturday, June 26th
Time: 4:00 – 8:00pm
Location: Space 12

Take part in this delicious revolution while sampling palate pleasing artisan foods that are all “good, clean and fair.” Enjoy what makes our state taste great: from beers and breads, cheese and charcuterie, to coffee and tea!  This family-friendly event will feature live music, a marketplace, silent auction, educational producer demos and a live auction finale by Dai Due Butcher Shop’s Jesse Griffiths you won’t want to miss!

For $60 ($55 for Slow Food members), you’ll get to enjoy 12 tasting stations, plus 6 more chances to revisit your favorites! Each station will serve a small “flight” of samples. Budget-conscious Slow Foodies have the option of a 12-punch ticket for $40 ($35 for Slow Food members).

Buy tickets here.

• An Interview with Ryan Rhodes: Texas-raised artist, designer, and gardener

Ryan Rhodes is the artist behind JBG’s new logo–the t-shirts, the bags, the boxes, even the market stand!  Even when working under a tight deadline, Ryan always manages to come up with something brilliant.  Texas born and bred, Ryan loves Austin, art, and his garden on Holly Street–the same one Brenton started in!   Recently, Carrie sat down with Ryan so our CSA members could get to know him a little better.

JBG: Where are you from?

Born and raised in Corsicana, Texas, a small town 1 hour south of Dallas. Not a whole lot to do there growing up, but if you have buddies like I had, there’s tons to do… go four-wheeler bob sledding, emu poop-boarding, creek hypothermia challenges, or build your own skateparks with obstacles from curb trash. I also spent a lot of time at my grandparent’s farm exploring acres and acres of countryside. There’s nothing like being a kid and having open land available to you.

JBG: How long have you lived in Austin?

I moved to Austin from San Marcos in 2003… so about 7 + years.

JBG: What brought you to Austin?

Friends. Hands down. While I was going to school in San Marcos, I’d come to Austin as much as I could to hang out with buddies and skate all over town. I’ve wanted to live here ever since. I’ve lived in Texas my whole life, so I actually tried to get a job outside the state when I graduated. I drove all over the western US in search of a job, sleeping in parking lots, but it was a horrible time to be looking and still ended up landing a job in Austin. I couldn’t be more happy here.

JBG: When did you start working as a designer?

In 2003, about 7 months after graduating. In those 7 months, I slept on my buddies’ (Hall and Mark) couch, drove back and forth from Austin to San Marcos to work, and spent nights working on my portfolio. Once I got my book together, I headed west to find a job and came back a month later, humbled, with 50 bucks in my pocket. My friend Craig Crutchfield called me up one day while I was interviewing in Dallas—my last straw. He told me to get my rear back down to Austin to work with him. He saved me from settling for a mediocre job. Thanks dude.

JBG: How would you describe your approach to design?

My approach has always been to treat every job with the same attention to detail and quality. No matter how small the job. I work a lot on the computer, but I try to make things with my hands as much as I can. Custom is something that I believe in. If you have a brand, an idea, or anything… you have to separate yourself from the crowd. I never want to create something that you can get just anywhere… it has to be special in one way or another. It’s a challenge. Simplicity and timelessness are other challenges that I struggle with and strive for. I want to look back and be proud of the things I’ve made for myself and others.

JBG: How did you start working with JBG?

By chance. I came back from a trip about a year ago, and found out that the house I was living in at the time had to be sold. My girlfriend, Renee, found Brenton and Beth’s old house on craigslist, and I fell in love with the backyard. I met up with Brenton to look at the house and we just hit it off. I had instant respect for him… he told me that he built the backyard apartment I’d be living in, that he just quit his day job to be a full time farmer and took me out to the farm. I was impressed. It was inspiring to meet someone that was just going for it… it gets you pumped to just go for it yourself.

JBG: How did you create the designs you did for JBG? What is the philosophy behind it?

There’s no deep philosophy behind it really. There’s just that gut feeling you get when you see something and it just feels right. Hard to put in words I think without sounding really silly. When I started exploring designs for JBG, I had just finished a poster of a quote my dad said to me as a kid all the time, “Can’t never could.” Always stuck with me. I made the lettering using pieces of wood that had been inked and printed. So I tried to do some illustrations or beets and carrots and making the letters JBG with those pieces. It felt right. It reminded me of plotted farm land, or crop circles, or quilts. It was very elementary to a degree, a back to basics, building block exercise for me. And then I realized that a farm is very much like that. Using what you have… the land, the equipment, your hands, hard work, different people from different backgrounds… and putting those pieces in action to produce something that changes seasonally. Much like the boxes of produce, you never get the same thing twice. There’s a system, but it’s a very organic one, pardon the pun.

JBG: How do you like living at the former JBG location?

Hands down… best place I’ve ever lived. In the last couple of years, I’ve been reducing the clutter in my life and trying to live a more simple life. This place is totally conducive to that way of living. And I can actually live off of the land here… Brenton put magic in that dirt or something. I’ve never tried gardening until I moved here… and I’m having great success. I love it, I hope to garden for the rest of my days.

JBG: How long have you been gardening?  Taking care of chickens?

Since I moved in last year in August? I think. Matt, packing shed manager on the farm, used to live in the house before me. He and his wife left some plants in a small garden for me and herbs near the house. I managed to keep those alive for most of the summer and then I lost them in the fall. Immediately, I loved the benefit of having fresh food right outside my door, so I decided I’d start a new garden, about 14′ x 14′. I planted carrots, spinach, beets, radishes, chard, broccoli, and scallions straight into the ground from seeds. Couple of weeks later, I was blown away. I was actually growing something and it wasn’t dying. Just being outside and getting my hands dirty is one of my favorite things… I had forgotten where I’d come from and this was a nice reminder. Chickens soon came after. With a giant coop already built, it made it really easy to do… I don’t know why more people don’t have chickens. There’s some weird engrained need to take care of livestock that I got from my dad, I think.

JBG: What are your goals for the future?

Work more with my hands. Learn how to build/make/craft everything. Ride my bike more. Be a better gardener. Be a better cook. Skate while I’m still able. Spend more time with friends and family. Push myself in my work. Try to live a life working for trade. Build a tepee in my backyard. Do work that I believe in with people that I like. Most importantly, have fun.

You can see more of Ryan’s work at www.biggerthangiants.com

• New Arrivals at JBG (Meow!)

We still have our adorable farm kitties here, waiting for adoption!  Neysa would take one but she already has two kitties.  Carrie desperately wants one but her partner is allergic.  Help these cuties find a good home!  If you’re interested in adopting a kitty, please email our office at farm@jbgorganic.com

• Fast Veggie Facts
  

4) Quotable Food

“Laughter is brightest in the place where the food is” –Irish Proverb

5) Recipes, by Melissa Vance, JBG CSA Member

• Spaghetti with Shellfish and Burst Cherry Tomatoes

• 1/4 cup olive oil
• 2-3 dried chile de arbol peppers (or crushed red pepper)
• 1/4 pound pancetta, small dice
• 1/2 onion, sliced thinly into half moons
• 1 pint cherry tomatoes, yellow and red
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 1 pound littleneck clams, scrubbed
• 1 pound mussels, beards removed and rinsed
• Kosher salt and black pepper
• 1 pound whole wheat spaghetti
• Handful fresh basil leaves

Preheat the oven to 400 degrees.

Bring a large pot of salted water to a boil.

Place a large sauce pan or roasting pan over medium low heat.  Add the olive oil and chiles and allow it to heat gradually to infuse the oil, for 5-10 minutes.  Add the pancetta and cook until it renders, about 3 minutes.  Add the onion and cook until translucent.  Add the tomatoes and garlic and sauté over medium heat for about 1 minute.  Add the wine and the shellfish, season with salt and pepper, and bring to a simmer.

Place the pan in the oven and roast until the tomatoes begin to burst and the shellfish has opened, about 10-12 minutes.  Meanwhile, cook the pasta to al dente, drain, transfer to a serving bowl and keep warm.

Remove the pan from the oven and discard any unopened clams or mussels.  Discard the chiles and season to taste.  Using tongs, arrange the shellfish on top of the pasta and pour the sauce on top.  Garnish with basil leaves and serve hot with crusty bread.

Cook’s Note: Before serving mussels or clams I like to place them in salted water with a little fine cornmeal for 30 minutes.  It’s an old trick to try to get them to expel any sand.  If you prefer a sauce with more body, whisk in 2 tablespoons of butter to the hot liquid before pouring over the pasta.  Enjoy!

• Potato and Fennel Gratin

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 bulb fennel, green parts and core removed, sliced thin
• 1 medium onion, sliced thin
• 6-8 medium new potatoes, any color, scrubbed and sliced thin on a mandolin
• 2 cups cream
• Heavy pinch garlic powder and onion powder
• 2 cups shredded cheese, young gouda or gruyere preferred
• Kosher salt and black pepper

Preheat the oven to 350 degrees.

Add the olive oil and butter to a large sauté pan and melt over medium heat.  Add the fennel and onion and cook gently until tender, about 15 to 20 minutes.

In a large bowl, combine the sliced potatoes, cream, and garlic and onion powder.

Butter the bottom and sides of a high sided baking dish.  Layer 1/4 of the potatoes on the bottom, ladling some of the cream over them.  Spread 1/3 of the cooked onion-fennel mixture evenly over the potatoes.  Sprinkle with 1/4 of the cheese.  Sprinkle generously with salt and pepper.  Continue these layers until you end up with potatoes and cream on top.  Use the remaining cheese to top the gratin.

Bake for 1 hour or until the cheese is browned and the potatoes are tender.  Allow to cool slightly, about 10 minutes, before serving.

Cook’s Note: This is a great fennel recipe for fennel haters!  I like to leave the skins on the potatoes.  Not only will you get more nutrients but it adds a texture contrast as well.  Do not rinse the sliced potatoes in water before using – you want the excess starch to help thicken the cream.  Enjoy!

• Vegetable Medley with Tomato Confit and Melted Leeks

Tomato Confit:

• 6 plum tomatoes
• 1/2 cup olive oil
• 5 garlic cloves, smashed
• 2 sprigs thyme
• 1 bay leaf, crushed
• 1 teaspoon sea salt
• 1 teaspoon sugar
• Black pepper

Melted Leeks:

• 1 large leek, white and light green parts only, sliced very thinly crosswise
• 4 tablespoons butter
• Sea salt

Vegetable Medley:

• 3 carrots, peeled and sliced thinly
• 1/2 pound green beans, trimmed
• 1 zucchini, sliced thinly
• 1 squash, sliced thinly
• Sea salt and black pepper

Prepare the tomato confit:
Set oven to 300 degrees.  Cut the tomatoes in half lengthwise and remove the core and seeds.  Discard the seeds and pulp and keep the tomato “petals”.  Combine the remaining ingredients in a bowl and toss to coat the tomatoes.  Spread the petals in a baking dish.  Pour the remaining ingredients from the bowl over the tomatoes.

Bake the tomatoes until they are shriveled and dark red but not burned.  This can take anywhere from 30 minutes to 1 hour.  Remove from the oven and cool in the pan.  Transfer tomatoes to a cutting board and slice them in thin strips.  Place back in the oil and set aside.

Prepare the melted leeks:
Melt the butter in a pan over low heat.  Add the leeks and a generous pinch of salt.  Let the leeks cook very slowly until they become translucent, 10-15 minutes.  Do not allow the leeks to brown.  Set aside.

Prepare the vegetables:
Add some of the flavored confit oil to a pan over medium heat.  Add the carrots, green beans, and 1/4 cup water.  Cover and cook for 5 minutes.  Remove the cover and add the zucchini and squash and cook until tender.  Add the tomatoes and melted leeks and toss.  Season with salt and pepper and serve.

Cook’s Note: Got excess tomatoes?  Make confit!  Covered in oil they will hold for a week in the fridge.  The flavor is so concentrated and rich.  It’s incredible.  Enjoy!

6) Produce Storage Tips

Leeks will exude an aroma that can be absorbed by other things in your refrigerator, so to store them before cooking, lightly wrap them in plastic wrap to contain the odor and moisture. Do not trim or wash before storing. Store in the vegetable drawer of your refrigerator.  Leeks will store for up to two weeks.

Maxim and Melanie are interning with us for the month of June, all the way from France! We're all parlez vous-ing some francais

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

CSA Members Angye and Adam Frackowiak's canned JBG tomatoes!

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective…”Wedding Tomatoes”
• “Coyote Creek Farm and Organic Feed Mill”, by Grit Ramuschkat, JBG Resident

3)  Updates, Meetings, and  Events

• Help JBG at the Farmers Market!
• Slow Food Fundraiser: Texas Artisan Showcase, June 26th
• A Photo Essay from the Ringgers
• New Arrivals at JBG
• Fast Veggie Facts

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

• Toscano Soup
• Oven Roasted Mushrooms and Potatoes
• Szechuan Green Beans

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

Early Girl Tomatoes

1) In Your Box this Week

Cherry and Early Girl Tomatoes
Eggplant
Sweet and Hot Peppers
Onions
Potatoes
Basil
Melons
Summer Squash
Garlic

2) Farm News:

• From the Farmer’s Perspective…”Wedding Tomatoes”

One afternoon back in early April, Brenton called me on the JBG office line.  He was on his cell phone, planting tomatoes at the River Road farm.  “When are you and Travis getting married?” he asked, wondering when the two of us would be leaving for a few weeks to go on our honeymoon.  “May 30th,” I replied.  “Well, we’ll probably have some wedding tomatoes for you.”  At first I thought he meant there was actually a variety called “wedding tomato.”  Then I laughed and realized he meant the tomatoes would be just ready for harvest as Travis and I left.

And he was right.  Just before Travis and I went to Dallas to get married at the end of May, the first red tomatoes were peaking out from our 4 acres of tomatoes at River Road.  Then, like a landslide, the tomatoes began to produce in force.  This morning when Travis and I got back, we saw tomatoes neatly packed in bins and boxes all over the packing shed.  I tried to get to my desk, but the office was full of tomatoes, too!  This week is the peak of our tomato harvest.  After next week, the production will decline rapidly because of the Texas heat.  Looks like we timed our return perfectly to get some good canning in.

The view out of Travis' and my hotel window in Santorini

Okay, so maybe East Austin’s surroundings can’t compete with the dramatic cliffs and beaches of the Greek Islands, but it sure is nice to be back home, and to see how much everything has grown in such a short time.  In only two weeks, we went from maybe 50 pounds of tomatoes harvested a week, to over 5,000!   The melons, eggplant, and peppers have all picked up, too.  This early summer period is just right for all the summer crops to produce before the stifling heat of the late summer makes things a little more slow going.  So happy eating for now!

Wedding photo: http://www.rozellphotography.com/blog/

• “Coyote Creek Farm and Organic Feed Mill–Slow Food Farm Tour,” by Grit Ramuschkat, JBG Resident

Jeremiah Cunningham moved from Austin to Elgin 14 years ago with the intent of scale down his hectic Austin life. After twice successfully battling cancer, he found himself looking for a simpler life in the country. Believing that eating well was the cornerstone of good health, Jerry and his family started growing veggies and raising a few head of cattle for meat and chickens for eggs. In order to raise truly organic animals he needed organic feed. So, in order serve his animals who “give so much but ask for so little” the best feed, Jerry decided to build an organic feed mill.

The mill with its huge storage tanks and grain-augering pipes.

This little machine grinds 50 tons of grain per week

3)  Updates, Meetings, and  Events

• Help JBG at the Farmers Market!

You say you want to workshare for JBG, but your schedule doesn’t vibe with our workday volunteer slots?  Well, now you have a chance to volunteer at one of the JBG farmers market stands on Saturdays and Sundays!  JBG currently has multi-tent stands at the Barton Creek, Downtown, Sunset Valley, Triangle, and Hope farmers markets, and we could use some help keeping our stand look stocked and fresh!  Volunteers will be responsible for helping our interns in setting up the stand, stocking produce, making sure signs are up, and any other market-related duties assigned to them. In return, they can take home their choice of 10-12 veggies from our stand!
Saturday Markets (Barton Creek, Downtown, and Sunset Valley) run from 9am to 1pm.  The Sunday Market (Hope) runs from 11am to 3pm.  Volunteers must meet our market crew at their market 45 minutes to an hour before market begins.  When the market ends, volunteers will help our interns break down the stand, and then they are free to go.

Interested in volunteering with JBG at our market stands on the weekend?  For more details and to arrange a volunteer day, email Carrie at farm@jbgorganic.com.

• Slow Food Fundraiser: Texas Artisan Showcase

Date: Saturday, June 26th
Time: 4:00 – 8:00pm
Location: Space 12

Take part in this delicious revolution while sampling palate pleasing artisan foods that are all “good, clean and fair.” Enjoy what makes our state taste great: from beers and breads, cheese and charcuterie, to coffee and tea!  This family-friendly event will feature live music, a marketplace, silent auction, educational producer demos and a live auction finale by Dai Due Butcher Shop’s Jesse Griffiths you won’t want to miss!

For $60 ($55 for Slow Food members), you’ll get to enjoy 12 tasting stations, plus 6 more chances to revisit your favorites! Each station will serve a small “flight” of samples. Budget-conscious Slow Foodies have the option of a 12-punch ticket for $40 ($35 for Slow Food members).

Buy tickets here.

• A Photo Essay from the Ringgers

You know them from the delicious eggs you get in your boxes.  Now the Ringgers give us a glimpse into the lives of their chickens…

When the chicks are big enough, we let them out into a grassy area beside their brooder house.  When they are older we move them out to pasture.

Every week or so we move the chickens to another part of the pasture.  Here we are using the tractor to pull the feedwagon to the next paddock where they can find fresh grass and bugs.

Some chickens like to follow the eggmobile (it’s their home).

Grazing the goats in front of the chickens takes down the grass so the chickens can eat it easier.

• New Arrivals at JBG

There are 5 new kittens living under Marissa’s mobile home on the farm.  the farm crew has been taking care of them, but we wanted to put the word out to any of our CSA members who are thinking of adopting!  If so, send us an email at farm@jbgorganic.com.

• Fast Veggie Facts

Whole books have been written about garlic, an herb affectionately called “the stinking rose” in light of its numerous therapeutic benefits. A member of the lily or Allium family, which also includes onions, garlic is rich in a variety of powerful sulfur-containing compounds including thiosulfinates (of which the best known compound is allicin), sulfoxides (among which the best known compound is alliin), and dithiins (in which the most researched compound is ajoene). While these compounds are responsible for garlic’s characteristically pungent odor, they are also the source of many of its health-promoting effects. In addition, garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium.  For more info like this, go to World’s Healthiest Foods.

4) Quotable Food

An extended quote from Marion Nestle….

I once heard Eric Schlosser answer a similar question aimed at his book, “Fast Food Nation.” He pointed out that social movements have to begin somewhere and that several began with elites but ended up helping the poor and disenfranchised—the civil rights, environmental and women’s movements, for example.

I would add the organic movement to this list. It has already forced mainstream food producers to start cutting down on pesticides and to raise farm animals more humanely. As the supply of organic foods increases, and the Wal-Marts of the world sell more of them, organics should become more democratic.

But please don’t blame organic producers for the high prices. Until the latest farm bill, which has a small provision for promotion of organic agriculture, organic farmers received not one break from the federal government. In contrast, the producers of corn, soybeans, wheat and cotton continue to get $20 billion or so a year in farm subsidies.

Industrial agriculture also benefits from federally administered marketing programs and from cozy relationships with congressional committees and the USDA. In contrast, the USDA considers fruits and vegetables “specialty crops.” This kind of food politics shows up as higher prices in the grocery store.

Dealing with the elitism implied by the higher cost of organics means doing something about income inequities. If we want elected representatives to care more about public health than corporate health, let’s work to remove the corruption from election campaign contributions. If Congress were less beholden to corporations, we might be able to create a system that paid farmers and farm workers decently and sold organic foods at prices that everyone could afford.

5) Recipes, by Melissa Vance, JBG CSA Member

• Toscano Soup

• 1 tablespoon olive oil
• 1-2 links hot Italian sausage, casings removed, crumbled
• 3 slices pancetta, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2-3 large new or russet potatoes, cut into 1/4” slices
• 1 large bunch swiss chard or kale, stems removed, sliced thinly
• Crushed red pepper, to taste
• Pinch garlic powder and onion powder
• 1/2 cup cream
• Kosher salt and black pepper

Heat the olive oil in a large soup pot.  Add the sausage, breaking it up as you stir, and then the pancetta.  Cook until browned.  Toss in the onions and cook until translucent.  Add the garlic, and cook, stirring, until fragrant, about 30 seconds.  Add the chicken broth, potatoes, chard, and spices and bring to a boil.  Lower the heat to maintain a slow simmer until the potatoes are tender, about 20-30 minutes.  Add the cream and cook over low heat until heated through, only a few minutes longer.  Season to taste and serve with lots of crusty bread.

Cook’s Note: This is one of my most requested recipes of all time.  The broth is what makes it – so creamy and rich.  Try to use homemade if possible but it’s still fantastic with store bought stock.  Beet greens would substitute for the chard or kale just fine.  Enjoy!

• Oven Roasted Mushrooms and Potatoes

• A handful of small new potatoes (red, purple, or gold will do)
• 2 shallots, peeled and quartered
• 3 sprigs fresh thyme or rosemary
• A handful of oyster mushrooms, trimmed
• A handful of cremini mushrooms, quartered
• 3 cloves garlic, peeled and sliced thinly
• Olive oil
• Kosher salt and black pepper

Preheat oven to 375 degrees.

Wash and scrub the potatoes well.  If necessary, cut any of the bigger potatoes in half so that they are roughly all the same size.

In a large bowl, toss the potatoes, shallots, and thyme or rosemary with some olive oil to coat.  Sprinkle with salt and pepper.  Dump out onto a sheet pan and bake for about 15 minutes.  Shake the pan occasionally to promote even browning.

Add the mushrooms and garlic to the large bowl and toss with some olive oil, salt, and pepper.  Add to the sheet pan with the potatoes and continue to bake for another 10-15 minutes, shaking the pan occasionally, or until the potatoes are cooked through.  Serve hot.

• Szechuan Green Beans

• Canola oil
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1-2 tablespoons hot chili sauce (to taste)
• 1 tablespoon honey
• 2 tablespoons hoisin sauce
• 1 tablespoon mirin
• 1/2 teaspoon sesame oil
• 1/2 small onion or shallot, sliced very thinly in half moons
• 1 tablespoon fresh ginger, grated
• 1 clove garlic, minced
• 3-4 handfuls green beans, trimmed
• 2 tablespoons sesame seeds

Pour 1 inch of canola oil in a medium pot.  Heat to 350 degrees.

Whisk the soy sauce, rice wine vinegar, chili sauce, honey, hoisin, mirin, and sesame oil together in a small bowl.  Set aside.

Add a little canola oil to a sauté pan over medium heat.  Add the onions and ginger and sauté for just a few minutes.   Add the garlic and continue to cook for 1 minute longer.  Pour in the prepared sauce and simmer to reduce slightly.

Once the frying oil reaches 350 degrees, fry the green beans for about 1-2 minutes.  Remove with a slotted spoon or spider, allowing to drain before adding the beans to the sauce.  Toss the beans with the sauce to coat.  Serve the green beans hot, with a drizzle of additional sauce and sesame seeds on top.

Cook’s Note: If you want to avoid frying, simply boil the green beans until al dente before adding them to the sauce.  The frying just gives them a crunchier texture and dimpled appearance.  They aren’t pretty to look at but they’re tasty!  Enjoy!
Cook’s Note: It’s best to start roasting the potatoes before adding the mushrooms or the mushrooms will end up too crispy.  This is also very nice with a little Worcestershire and fresh thyme sprinkled on top at serving time.  Enjoy!

6) Produce Storage Tips

Green beans can be stored in the vegetable crisper for several days without loss of quality.   Be sure to wash only before using, not before storage!

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

Brenton, Matt, Jon, Marissa, Andrew, and David and a truck full of tomatoes

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective…
• An Intern’s Perspective by Marissa Lankes
• Slow Money Spotlight: Vegetable Line Washer

3)  Updates, Meetings, and  Events

• Organic Tomato Bulk Sale
• The Ringger Family has lots of Eggs!
• Donation Request from the Farm Crew
• Fast Veggie Facts
• Slow Food Austin Fundraiser: Texas Artisan Showcase

4) Quotable Food

5) Recipes, by Melissa Vance, JBG CSA Member

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

1) In Your Box this Week

Basil
Tomatoes
Cucumbers
Potatoes
Dandelion Greens
Squash
Fennel
Broccoli
Garlic
Green Beans
Onions

Coming Soon!
Peppers
Melons

2) Farm News:

• From the Farmer’s Perspective… Neysa is Currently on Her Honeymoon!

Neysa, our harvest leader and author of From the Farmer’s Perspective is currently on her honeymoon in Greece with our greenhouse manager, Travis.  Love is in the air at JBG.  Neysa will be back in mid-June to resume writing our newsletters, so stay tuned!

• An Intern’s Perspective by Marissa Lankes

Marissa helps unload tomatoes from the truck.

Six Months isn’t such a long time. I’ve measured it in little ways:  half birthdays, semesters, inches my hair has grown.  But six months is long enough to watch the mesquite and pecan trees’ barren branches blossom with tiny green buds, signaling the last frost had finally passed and it was safe to plant tomatoes. It’s long enough to bite into the ripe crimson fruit of those tiny fuzzy tomato seeds I’d placed so delicately into their potting soil on my very first day.

In February, I’d begin each groggy morning by thanking myself for not throwing out the ski-socks I’d packed from Michigan, and pull them over two pairs of pants I would stuff under my jeans. We would ride into the sopping fields on a flatbed trailer, and watch through the steel grate as endless rainwater sloshed back into the deep furrows the tractor’s wheels etched into mud like chocolate custard. It seemed to have been raining for 2 months straight. But we harvested arugula, even when it was surrounded by a moat. And we harvested broccoli, even with sleet coating our eyelashes. The day it snowed, I got the plum job of weighing out sweet potatoes in the cooler, where it must have been twenty degrees warmer than the field.  It was maybe a month later, Saint Patrick’s Day, when I went on a treasure hunt to east Texas and found our pot of gold in 5,000 more pounds of seed-sweet-potatoes to plant. Five long hours away from Austin was the nearest farm that had managed to salvage seed potatoes from such a soggy winter’s flooded fields.

We cut the sweet potatoes slips just last week. They’re grown now and ready to bear new tubers. We planted them all at the new River Road farm, halfway to Bastrop; what a long way they’ve traveled. Those sodden fields that bore us such adamant kohlrabi and spring onions over the winter are all going fallow and turned to cover crop. Meanwhile, we don’t even have to bring lunch to the River Road farm, it’s so overflowing with squash and tomatoes.  So much has changed in a season.

Now the box-truck kicks up dust too thick to see through when we bump along the bone-dry farm road. Now our eyes itch with pollen from mulberry trees and pigweed, and the sun stains our skin dark as all those potatoes. Now I know how to measure the months in the way the sun rises over the glistening beds, and the birth and death of seasons. And what a long way everything can come in a time that seems so short.

• Slow Money Spotlight: Vegetable Line Washer

Noe puts the vegetable washer together.

A few months ago, JBG was able to order a custom-made vegetable line washer thanks to Slow Money loans from several of our members.  The support from our members has allowed us to meet the demands of our growing business – and the corresponding vegetable yield!  The vegetable line washer couldn’t have arrived at a better time, and it has been put to use on a daily basis cleaning tomatoes.  Here’s how the machine works.  First, the tomatoes are put on a moving belt and pulled into the washing chamber of the machine.  There, the tomatoes are sprayed with water as they move along cushioned rollers.  Then, the tomatoes come out on the other side of the machine and move down a second conveyor belt.  This belt has padded rollers that also serve to gently dry the tomatoes.  Finally, the washed and dried tomatoes make it to the end of the machine.   There, the tomatoes rotate slowly on a circular table so staff can sort them.

Tomatoes move into the washing area.

A tomato being washed.

Tomatoes exit the washing area and are dried off by rollers.

Matt, Andrew, and James sort through the washed and dried tomatoes

3)  Updates, Meetings, and  Events

David poses with our new tomato boxes.

• Buy JBG Organic Tomatoes in Bulk!

Get more of our great tasting tomatoes while they’re still available!   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.  Plus, all bulk tomato orders come in our new tomato boxes designed by artist Ryan Rhodes.

• The Ringger Family has lots of Eggs!

The Ringger family’s chickens have started producing lots of eggs now that it is warmer and the days are longer.  The Ringgers have changed their farm name to Fruitful Hill,  but they are still producing the same great-tasting eggs from free range hens.  Next time you renew your subscription, consider adding locally produced, free range eggs to your order!

The Ringger Family chickens and their mobile chicken coop.

• Donation Request from the Farm Crew

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.

• Fast Veggie Facts

Cucumbers belong to the same family as watermelon, zucchini, pumpkin, and squash.  The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. Cucumbers’hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.

• Slow Food Austin Fundraiser: Texas Artisan Showcase

Come support the Slow Food Austin by attending the Texan Artisan Showcase on Saturday, June 26th.  It will be held from 4pm to 8pm at Studio 12 (3121 E. 12th Street, Austin, TX 78702).  Click here (http://slowfoodaustin.org/) for more details.

4) Quotable Food

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

5) Recipes, by Melissa Vance, JBG CSA Member

Crispy Leek Rings

Crispy Leek Rings

* 1-2 medium leeks, white and light green parts only, sliced into 1/2” thick rings
* 1 cup flour
* 1 cup milk
* 1 egg, beaten
* Canola oil
* Kosher salt and black pepper

Place an inch or two of canola oil in a small saucepan and bring to 350 degrees.

Remove the centers of the leek sections, and separate the outer layers into rings two layers thick.  Set aside.

Combine the milk and egg in a small bowl.  Place the flour in another bowl.

Working in batches, dip the leek rings in the flour, then into the milk/egg mixture, then again in the flour.  Fry in the oil until golden brown.  Remove to paper towels and sprinkle with salt and pepper immediately.

Cook’s Note:  This is a cute variation on the classic onion ring.  I like these crispy little rings as snacks or garnish for a hearty meal.  If you like spice, add some cayenne to the flour before dredging.  Enjoy!

Potatoes and Green Beans with Pesto

Potatoes and Green Beans with Pesto

* 2 cups basil leaves
* 1/2 cup parmesan, grated
* 2 large garlic cloves, chopped
* 1/2 cup pine nuts, toasted lightly in a pan
* Big pinch Kosher Salt
* 2 good turns black pepper
* 1/3 cup good quality olive oil
* 2 handfuls of small new potatoes, any variety, well scrubbed
* 2 handfuls green beans, trimmed

Place the basil, parmesan, garlic, pine nuts, salt, and pepper in the bowl of a food processor.  Pulse several times to mince the ingredients.  With the motor running, slowly drizzle in the olive oil, checking for consistency before adding it all.  If it is too thick, add more olive oil.  Adjust the seasoning with salt and pepper, if necessary.  Scrape into a bowl and cover with plastic to help prevent darkening.  Set aside.

Bring the potatoes to a boil in a pot full of salted water.  Cook until almost fork tender.  Add in the beans and cook for 4-5 minutes longer.  Drain and place potatoes and green beans in a large bowl.  Toss with some of the pesto and season to taste.  Serve warm.

Cook’s Note:  This is so simple and so tasty.  It’s also a great way to use up your basil shares.  The remaining pesto should keep for a week in the fridge with plastic pressed on its surface.  For this recipe use the greenest, most fruity olive oil you have.  Enjoy!

Summer Veggie Sauté

Summer Veggie Saute

* 3 tablespoons butter
* 1-2 large summer squash, sliced on the bias into ovals
* 1-2 large zucchini, sliced on the bias into ovals
* 1 large carrot, peeled and sliced on the bias into ovals
* Crushed red pepper
* Kosher salt and black pepper

Melt the butter in a sauté pan over medium heat.  Add in the veggies and sauté until they soften and begin to caramelize.  Once fork tender, season with the crushed red pepper, salt, and pepper.  Serve hot.

Cook’s Note:  This recipe is as flexible as it gets.  If you have fennel or peppers add them as well!  It’s a quick way to get tasty veggies onto your plate on a busy night.  It’s also fantastic with fresh herbs sprinkled on it at serving time.  Enjoy!

6) Produce Storage Tips

Avoid refrigerating tomatoes–it degrades their flavor!  Store ripe tomatoes at room temperature for better flavor and longer life.  Although, once you cut a tomato, put it in plastic, in the fridge as soon as possible.

Ringger chickens enjoy the flowers.

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