Is it kabocha? Acorn? James ponders the mystery squash

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective…. Tomatoes, Toodle-oo
• The Nitty Gritty: “The Coolest Plants in Our Garden” by Grit Ramusckat, JBG Resident

3)  Updates, Meetings, and  Events

• Tim Miller from Millberg Farms to Speak at Austin Organic Gardeners Club
• Help JBG at the Farmers Market!
• Like Free Stuff? Follow JBG on Twitter and Facebook!  Friday Giveaways every week!
• Now Accepting New Members

4) Recipes, by Melissa Vance, JBG CSA Member

• Crispy Polenta with Sausage and Pepper Ragu
• Roasted Summer Squash Risotto with Sage
• Carmelized Onion Confit

5) Adventures in Canning: A Story by CSA Member Mary Esther Middleton

5) Johnson’s Backyard Garden Contact Info

While the Hergotz field rests, we're planting okra in our market garden

1) In Your Box this Week

Our Best Guess for Tuesday, July 27th through Sunday, August 1st

Purple and Black Eggplant
Sweet and Hot Peppers
1015 Onions
Okra
Basil
Mint
Melon (maybe!)
Summer Squash
Kabocha or Acorn Squash
Garlic

2) Farm News:

• From the Farmer’s Perspective…. Tomatoes, Toodle-oo

They say all good things must come to an end, or in this case, all insanely productive things must come to an end.  Our 71 beds of tomatoes gave us a good harvest, to say the least, but now, as of last Friday, they are gone for the rest of the summer.  The consistently high heat of August is too much for them, and we’re currently ripping up tomato stakes and cutting twine over at River Road.  Don’t worry, they’ll make a comeback in the fall, and then goodbye again until next year.  The Austin growing season may be year round, but that doesn’t mean it’s not dynamic.  Certain times of the year are much more plentiful than others.  The bounty we saw at the beginning of this season is now going to give way to a more steady, mundane harvest, as the heat gets high and the plants kick into survival mode, they won’t be growing and producing as much as they were last month.  We’re planting a fall succession now so that when the weather cools again, we will be ready for the large fall harvest.  And by then, we’ll have some greens–kale, collards, swiss chard–which I’m sure you all have missed dearly.  I know I have!

“The Coolest Plants in Our Garden” by Grit Ramusckat, JBG Resident

Part 1: Purslane – Summer’s Salad Green

As most plants are withering in the summer heat, a tiny, perky salad green breaks through the dry, hot soil. Wait a moment—salad greens, in the summer? I thought lettuce only grew in cold weather. Although it’s not technically a lettuce, it looks and tastes pretty close to one and grows happily in the dead of the summer.

Purslane or Portulaca Oleracea, also known as pigweed or verdolaga, is a succulent and grows wild in Central Texas. It has a long taproot with fibrous secondary roots that enable it to tolerate drought as well as poor and compacted soils. Once you have developed an eye for its appearance you’ll see it coming up through cracks in the pavement all over the city.

It is also a prolific seed producer. A single plant can produce more than 52,000 seeds. Those seeds can survive for up to 30 years in undisturbed soil. This explains why without any help from Steven and me it shows up in our garden year after year in the same spot, every year expanding its area a little more. Its modest requirements for water and soil as well as its aggressive reproduction strategy may be responsible for its weed status!

However, this status highly underrates purslane’s true potential as a culinary speciality. It has a slightly sour and tangy taste and is best used soon after it’s been picked. It is said to taste more sour when picked in the morning. But as the day progresses and the plant had time to absorb the sunlight it is supposed to get sweeter. I like to eat it raw in a light summer salad with goat cheese and fresh, sweet figs to balance the sourness. But it can also be stir-fried, cooked and used as a substitute for spinach. It finds its place in soups and stews as well. Australian Aborigines grind its seeds into flour to make bread.

Besides being delicious, purslane turns out to be extremely good for us as well. It contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant. It is also high in vitamins and anti-oxidants.

Due to its growing popularity as a summer salad green, purslane can be found at our local farmer’s markets. Look for it on your next stroll through your garden or neighborhood. You may find something tasty defying the summer heat!

Preparation:

Fry bacon and leave fat from last batch in pan. Set bacon aside. Saute onions in bacon fat. Set pan with onions aside.

Wash and slice potatoes, then cook al dente in broth. Remove potatoes from broth and cook it down to half of its original volume. Pour the broth as well as the vinegar, honey and thyme into the pan with the onions and gently reheat to mix. Season with salt and pepper. Pour mixture over still warm potatoes.

Add bacon and purslane to the potato salad right before serving. Other additions may be blue cheese or basil.

Hergotz field in sorghum-sudan grass cover crop

3)  Updates, Meetings, and  Events

• Tim Miller from Millberg Farms to Speak at Austin Organic Gardeners Club, August 9th, 7:30pm
  

Tim Miller is an experienced sustainable farmer in the Austin area, known for employing dry farming techniques on his certified organic farm in Kyle, Texas.  His farm has won numerous awards for Mr. Miller’s water conservation efforts.  Mr. Miller grows a mix variety of vegetables, as well as tending to plum, peach, and pecan trees.  He will be speaking at the Austin Organic Gardeners Club on Monday, August 9th, at 7:30pm, at the Zilker Botanical Gardens.  For more information about Austin Organic Gardeners, visit http://www.main.org/aog/index.htm

• 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.

• Like Free Stuff? Follow JBG on Twitter and Facebook!  Friday 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!

• Now Accepting New Members

JBG is looking for some community support to recruit new CSA members.  We started small, passing out pamphlets, putting up flyers, and relying on word of mouth, and we want to keep that community involvement strong.  If you are interested in spreading the word about Johnson’s Backyard Garden and our CSA, drop us a line at farm@jbgorganic.com, and we’ll send you a stack of our JBG pamphlets to pass out to your friends, your coworkers, or the people hanging out at your favorite coffee shop.  Together, we can make a real contribution to the community by making organic, local food accessible to more people.

4) Recipes, by Melissa Vance, JBG CSA Member

• Crispy Polenta with Sausage and Pepper Ragu

Polenta:

• 3 cups water
• 1 cup yellow cornmeal
• Kosher salt and black pepper
• 3 tablespoons lard or olive oil

Ragu:

• 2 tablespoons olive oil
• 1-2 links hot Italian sausage links, removed from casings
• 1 medium red onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 2-3 cups assorted sweet and hot peppers, finely chopped
• 3 sprigs fresh thyme (or a pinch dried)
• 3 sprigs fresh oregano (or a pinch dried)
• 2 cloves garlic, sliced thinly
• 1/2 cup dry white wine
• 1 can tomato sauce, 10oz or 16oz
• Kosher salt and black pepper

Prepare the polenta:
In a saucepan, bring the water to a boil.  In a steady stream, add the cornmeal, whisking to avoid lumps.  Lower the heat to a simmer and allow to cook, stirring with a spoon, until the polenta is thick and no longer grainy on the tongue.  Add a pinch of salt and pour into a large baking dish.  Smooth the top with a spoon and allow to cool slightly.  Place in the fridge.

Prepare the ragu:
Place a large pot over medium heat.  Add the oil and the sausage to the pan.  Cook the sausage, breaking it up into crumbles, until browned.  Add in the onions and carrots and cook until the onions are translucent.  Add in the peppers and cook about 5 minutes more.  Add in the thyme, oregano, and garlic, and cook until fragrant, about 30 seconds.  Add the wine and reduce until the pan is almost dry.  Add in the tomato sauce and bring to a boil.  Reduce to a simmer and allow to cook until the sauce thickens around the vegetables.  Remove the herb sprigs and season to taste with salt and pepper.

Assembly:
In a large sauté pan heat the lard or olive oil.  Remove the polenta from the fridge cut into shapes.  When the pan is almost smoking add the polenta shapes.  Pan fry until golden and crisp, about 3-4 minutes per side.  Be careful to wait until the polenta develops a crust or it will stick to the pan.  Remove polenta to a paper towel to drain.  Sprinkle with salt.  Plate the ragu over the crispy polenta and top with additional fresh herbs if desired.   Serve hot.

Cook’s Note: Got lots of peppers?  I certainly do.  This recipe will make good use of a variety of the peppers we have in our boxes right now.  I used at least one of each variety for great color and flavor.  Just don’t put more than one hinklehatz or it will get very spicy!  Enjoy!

• Roasted Summer Squash Risotto with Sage

• 2 medium summer squash, sliced
• 1 large or 2 medium pattypan squash, sliced
• 1 large onion, sliced
• Pinch crushed red pepper
• 3 sprigs fresh thyme
• Olive oil

Risotto:

• 4 tablespoons olive oil
• 6 fresh sage leaves
• 1 medium onion, small diced
• 1 cup Arborio rice
• 1 cup dry white wine
• 4 cups chicken or veggie stock, kept hot
• 3 tablespoons butter
• 1/2 cup parmesan, grated
• Kosher salt and black pepper

Preheat oven to 350 degrees.

Place squashes, onions, red pepper, and thyme in a large baking pan, drizzle with olive oil, and sprinkle liberally with salt and pepper.  Toss to coat.  Roast in the oven until lightly browned and tender, about 20 to 30 minutes.  Keep warm.

While the squash is roasting, pour about 4 tablespoons into a pot over medium heat.  When the oil is hot add the sage leaves and allow to fry until crispy, about 2 minutes.  Remove the sage leaves to drain on a paper towel.

Add the onions and a pinch of salt to the hot oil and sauté until they are translucent, taking care not to brown them.  Add the rice and sauté, while stirring, for 3-4 minutes.  Add in the wine and cook until the pan is almost dry.   Add one ladle of stock, and cook until the pan is again almost dry.  Continue adding stock a ladle at a time, allowing the rice to absorb the liquid before adding more.  Cook until the rice is tender.  If you run out of stock before the rice is done, use hot water to finish the rice.  Remove the risotto from the heat and stir in butter and parmesan.  Season to taste with salt and pepper.

Serve the roasted squash on a bed of risotto with a sprinkle of parmesan and crispy sage leaves.

Cook’s Note: You don’t need to stir *constantly* to get a good risotto – it can make it gummy from over agitation.  A few good stirs and shakes of the pan each round of liquid works well.   The crucial thing is to allow the liquid to fully absorb before adding more.  Enjoy!

• Carmelized Onion Confit

• 4 tablespoons butter
• 4 tablespoons olive oil
• 4-5 large onions, any variety, sliced thinly in half moons
• 1/2 cup water
• 1 tablespoon balsamic vinegar
• 1 tablespoon kosher salt
• 2 teaspoons sugar
• 3 sprigs thyme

Heat the butter and olive oil in a skillet over medium heat.  Add the remaining ingredients.  Cover and cook until the onions are translucent, about 10 minutes.  Remove the lid, reduce the heat to low, and continue to cook, stirring occasionally, until the onions have softened and browned, about 40-50 minutes.  The liquid should be fully reduced.  Add a little water to help scrape up any bits stuck to the pan.  Allow to cool.  Remove the thyme springs and store in a glass jar, refrigerated, for up to a week.

Cook’s Note: Onion confit is incredible!  It adds instant depth of flavor to anything it touches.  Just last week I used this as a pizza topping.  Use it as a spread, in a sauce, or as a condiment.  Don’t toss out the extra fat in the pan either – use it to sauté up some veggies for awesome flavor.

5) Adventures in Canning: A Story by CSA Member Mary Esther Middleton

I didn’t really think I would be doing much this summer with canning or preserving, but the temptation was too great!  I mean, after all, my brother had time to grow his own vegetables – beets, swiss chard, tomatoes, spinach, lettuces and more – and make tomato sauce and pickles, so why in the world wouldn’t I??  My friend, Mary, suggested getting together to make tomato sauce.  And the tomatoes were so delicious, how could I refuse my friend or be bested by my own brother!  I placed the order with JBG.  And while I was getting tomatoes and cucumbers, why not get some eggplant to preserve as well?  I had just seen an article about doing that…

We ended up ordering and then sharing 30 lbs tomatoes, 20 lbs cucumbers, and, why not, 10 lbs eggplant.  Plenty of time and lots of jars later, I have some of the most beautiful jars of tomato sauce, spicy dill pickles, bread and butter pickles, baked eggplant in olive oil and herbs, and eggplant pickled in red wine vinegar and herbs.

A great way to approach these projects is to do it with someone else!  A friend or family member will do nicely.  Mary and I spent an evening making our tomato sauces, flavoring with our favorite herbs and spices.  We made a huge mess in the process and ended up with a good supply of fresh San Marzano tomato sauce.

I also carted my cucumbers and eggplants, along with my niece, to my mom’s house in Houston and we got to it.  We began with the eggplant, and while we did that, my mom would tell us how her mom cooked the different foods that they grew – green beans, swiss chard, tomatoes, black eyed peas, okra, melons, eggplant, onions, squash, cucuzza, and they raised chicken or fished. One year, my mom’s grandpa grew so many onions that each Saturday Grandma Bono butchered a chicken and smothered it in tons of onions. If it was a good eggplant year, Grandma made caponotina.  She also put up black eyed peas and tomatoes (cored, cut, strained, then into the jars).

When I was a kid, my mom took us to the Airline Farmer’s Market in Houston, a place she went when she was a kid.  My Grandpa was one of the truck farmers who loaded produce on their trucks, took them to the market and sold out of the back of the trucks.  Okra was his main product, sometimes with mustard greens. One year, he grew artichoke plants and sold carduna. My memories are of buying bushels, crates, and lugs of things like onions, potatoes, peaches, grapes, cabbage, lettuce, and tomatoes.  We’d go home and divide our bounty between neighbors and relatives.    My mom also had cousins that grew different crops that we’d go pick and put up: black eyed peas, field corn and peaches.

My dad had a garden for about as long as I can remember in their back yard in Houston.  I didn’t appreciate all of the fresh veggies when I was younger, but as I grew older and discovered how good some freshly grown lima beans from my dad’s garden could be (and I really didn’t like lima bean), I opened my eyes a little more!

My dad grew gorgeous green beans, okra, swiss chard, tomatoes, carrots, and cucuzza. I didn’t inherit his gardening skills but my brother and sister did!  My sister in California has a yard full of fruit trees, an abundant garden and the ability to can/preserve so many things!  She inspires and brings out a subtle competitive nature in some of us: I made this today, what did you do? My nieces and nephew have also picked up on the fresh, local food movement.  They help cook and can the fresh vegetables and fruits. For me, the CSA route with JBG made the most sense.  What an adventure!  I’ve tried a bigger variety of produce that I would have imagined!

And imagine, if you will, I wrote this as my mom and brother were making grape jelly from the vines outside the Spicewood ranch house.

6)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

Jody Horton came by to snap some pictures for an upcoming Edible Austin article on JBG. Look for it in the next issue!

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective…. Community Support to Recruit New Organic Eaters
• The Nitty Gritty: “Little Bird, Big Questions” by Grit Ramusckat, JBG Resident

3)  Updates, Meetings, and  Events

• Tim Miller from Millberg Farms to Speak at Austin Organic Gardeners Club
• Help JBG at the Farmers Market!
• Like Free Stuff? Follow JBG on Twitter and Facebook!  Friday Giveaways every week!
• Last Day to Vote for Best Farm in Austin Chronicle “Best of 2010″!

4) Recipes, by Melissa Vance, JBG CSA Member

• Cornmeal Fried Okra
• Watermelon Agua Fresca Cocktail
• Country Captain

5) Hinkelwhozits?  A Guide to the Peppers in Your Box

6) Johnson’s Backyard Garden Contact Info

With the help of our friend Ryan Rhodes, we're designing new CSA boxes for all our members!

1) In Your Box this Week

San Marzano Tomatoes
Summer Squash
Sweet and Hot Peppers
Kabocha Squash
Eggplant
Onions
Okra
Mint
Basil
Beets

2) Farm News:

• From the Farmer’s Perspective … Recruiting More Organic Eaters

Around the farm we like to say, “We farm.  You eat.”  Okay, that’s a little simplified, but the relationship between farms and their communities is an important one.  Now, JBG is looking for some community support to recruit new organic eaters in Austin.  We started small, passing out pamphlets, putting up flyers, and relying on word of mouth, and we want to keep that community involvement strong.  We think there are lots of people just waiting to have our fresh veggies delivered to their neighborhoods and places of work.  If you are interested in spreading the word about Johnson’s Backyard Garden and our CSA, drop us a line at farm@jbgorganic.com, and we’ll send you a stack of our JBG pamphlets to pass out to your friends, your coworkers, or the people hanging out at your favorite coffee shop.  Together, we can make a real contribution to the community by making organic, local food more accessible to more people.

“Little Bird, Big Questions” by Grit Ramusckat, JBG Resident

So goes Carrie’s Haiku for which our clever farm office manager won first place in Edible Austin’s Spring Magazine. Indeed, they do carry big questions. Others I think about include: Are organic eggs healthier than conventional ones? How does a chicken’s lifestyle affect their eggs? What rights do birds like these have?

A recent article in Time Magazine cited a study conducted by the USDA that stated that organic eggs weren’t any healthier to consume than conventional eggs. The health indicator used was a technique developed in the 1930’s to measure the protein content of the egg white. Since the nutritional value between organically and conventionally fed chickens was shown to be equivalent, the consumer might as well choose the conventional egg as it has the additional benefit of costing less.

By reducing a highly complex product, the egg, to one question, one test and one answer, the USDA greatly oversimplified the situation. By trying to help the consumer by providing clarity and making shopping easier they forgot that complexity and food go hand in hand. Although reductionism may help explain specific details (such as protein content in the egg white), it can never provide an answer for real life decision making. This is because the egg contains many more nutrients important for consumers than just protein (vitamins, amino acids). What’s more, it suggests a consumer should choose her eggs on this basis alone, without answering the chickens’ other big questions. For instance, what role does the life of the animal, the health of the animal and the health of the environment play in egg making?

On a related note, did you hear the one about chicken’s rights in California? Last year, the state approved Proposition 2, which will grant all egg-laying Californian chickens enough physical space to fully stretch their wings, stand up and turn around without touching their enclosure or neighbors. Farmers have until 2015 to become fully compliant with the new space regulations. Currently being discussed is an addition to the proposition that would require all eggs imported into California to comply with the space requirements. While Proposition 2 might be a large step for the industry, it’s still only small step forward for the chicken.

3)  Updates, Meetings, and  Events

• Tim Miller from Millberg Farms to Speak at Austin Organic Gardeners Club

Tim Miller is an experienced sustainable farmer in the Austin area, known for employing dry farming techniques on his certified organic farm in Kyle, Texas.  His farm has won numerous awards for Mr. Miller’s water conservation efforts.  Mr. Miller grows a mix variety of vegetables, as well as tending to plum, peach, and pecan trees.  He will be speaking at the Austin Organic Gardeners Club on Monday, August 9th, at 7:30pm, at the Zilker Botanical Gardens.  For more information about Austin Organic Gardeners, visit http://www.main.org/aog/index.htm

• 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.

• Like Free Stuff? Follow JBG on Twitter and Facebook!  Friday 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!

• Last Day to Vote for Best Farm in Austin Chronicle “Best of 2010″!

Monday is the LAST DAY to vote for your favorite farm in Austin in the Chronicle’s Best of 2010!  Be sure to cast your vote here!

4) Recipes, by Melissa Vance, JBG CSA Member

• Cornmeal Fried Okra

If you hate slimy okra try this recipe.  They ain’t pretty but they’re tasty!

• Canola oil
• 1 pound okra, whole, washed and dried
• 1 cup yellow cornmeal
• Kosher salt and black pepper
• Cajun seasoning

Pour canola oil into a large pot until it reaches a height of 2 inches.  Place over medium high heat until the oil reaches 350 degrees.

Trim the stems off the okra and discard.  Cut the okra into 1/4 inch pieces.  Do not wash after cutting!  Set aside.

Pour the cornmeal into a large baggie.  Season the cornmeal with salt and pepper.  Add the okra to the bag and shake to coat thoroughly.  Pour the contents of the bag into a dry colander to remove the excess cornmeal.

Fry the okra until golden brown, 3-4 minutes.  Remove to a paper towel lined baking sheet and immediately sprinkle with the cajun seasoning.  Serve.

Cook’s Note: No slime here!  The cornmeal helps absorb the juices, resulting in a thin crunchy shell.  I like to eat this okra like popcorn while watching movies.  Enjoy!

• Watermelon Agua Fresca Cocktail

• 1/2 cup water
• 1/2 cup raw sugar
• 6 cups watermelon, diced, dark seeds removed
• 2 lemons, juiced
• 5-6 shots Paula’s Texas Lemon
• 2-3 shots Tito’s vodka

Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved.  Set aside and allow to cool.

In a blender, process the watermelon pieces with 1/4 cup water until smooth.  Pour through a fine mesh strainer into a pitcher.  Using the cooled simple syrup, sweeten the watermelon juice to your liking, keeping in mind that watermelons vary in sweetness.  Stir in lemon juice, Paula’s Texas Lemon, and vodka.  Adjust the flavor using the syrup, juice, and alcohol.  Chill well.  Serve cold, shaking before serving.

Cook’s Note: This recipe is all about adjusting it to your taste.  Some may prefer more alcohol, while others want it sweeter.  It’s great without the liquor, too.  A nice variation is to steep mint or basil in the simple syrup to flavor it – make sure to remove the herbs before using.  Enjoy!

• Country Captain

• 3 slices bacon, chopped
• 4 chicken thighs or legs, skin on
• 2 onions, sliced (about 2 cups)
• 1 cup carrots, peeled and sliced
• 3 bell or sweet peppers, any color, diced (about 2-3 cups)
• 6-8 cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 2 teaspoons garam masala
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Pinch cayenne, to taste
• 4 cups tomatoes, peeled, cored, and diced or 1 (28oz) can of crushed tomatoes
• 1/2 cup chicken stock
• 1-2 tablespoons honey
• 1/3 cup dried currants
• 1 tablespoon ginger, grated
• 1/2 cup slivered almonds
• 4 cups cooked brown rice
• Kosher salt and black pepper

Preheat the oven to 350 degrees.

In a small bowl, combine the curry powder, garam masala, garlic powder, onion powder, and cayenne.  Set aside.

Cook the bacon in a large enameled cast-iron pot or dutch oven over medium-high heat. When the bacon has rendered, transfer the bacon with a slotted spoon to a plate.  Set aside.

Season the chicken liberally with salt and pepper.  Place the chicken in the hot fat and brown over medium-high heat.  Cook until golden brown, about 5 minutes per side.  Remove the chicken set aside.

Add the onions, carrots, peppers, and mushrooms, and cook until softened, about 10 minutes. Add the garlic and the spice mixture and while stirring, cook until fragrant, about 1 minute.  Add the tomatoes, chicken stock, honey, currants and ginger.  Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to almost a puree and thickened, about 10 minutes.

Place the chicken, skin side up, on the sauce, making sure the skin is above the surface of the liquid.  Cover and bake until sauce reduces to a stew like consistency.  Remove the cover and bake until chicken skin begins to crisp, about 15 minutes more.

Remove from the oven and season to taste with salt and pepper.  Plate the chicken and sauce with warm brown rice.  Garnish with bacon and almonds.  Serve hot.

Cook’s Note: This old southern-style dish is tangy and complex.  If you don’t like chicken skin you can remove it but it won’t be the same.  A great dish to “hide” a lot of peppers in. Enjoy!

5) Hinkelwhozits?  A Guide to the Peppers in Your Box

We know, it seems like there’s about 15 million peppers out there, and maybe you’ve heard of two of them.  Just giving peppers a try is risky business, too.  You don’t know if you’ll get a mouthful of sweet or insanely hot.  So to help all of you out, here is our guide to the peppers we are growing now at JBG:

Chocolate Bell

Your basic garden variety.  A crisp, neutral taste, slightly sweet.  No issues biting into this one like an apple.

Ringo

A favorite here at JBG.  Really sweet, really delicious.  These are the peppers we eat most as we harvest, straight from the field.

Corno di Toro

Kind of looks like a cross between a ringo and an anaheim pepper.  Corno di Toro is an Italian pepper with a sweet taste like ringo, but a touch of heat like the anaheim.  Okay to try alone if you’re okay with a little spice.

Anaheim

You probably know this one.  Mild heat.  A favorite for cookouts, stir fry, and salsa.

Sheepnose Pimento

An heirloom with roots in Europe and the USA. Don’t be scared by it’s small stature (which usually indicates hot by pepper standards), these little guys are as sweet as they come.  Take a bite!

Hungarian Wax

Pickled or cooked, they lose a lot of their heat.  But get ready for spice if you eat these raw.

Jalapeno

You know it.  And you probably love it or hate it.  Jalapenos are pretty darn spicy, but not as spicy as what’s coming up next.

Hinkelhatz

Another heirloom variety, this little guy packs a punch.  Use a few, or, for you adventurous types, can them whole or in a relish.  Delish.

Beaver Dam and Cubanelle

Last but not least, the beaver dam (top) is mildly hot and the cubanelle (bottom) is sweet.  We don’t have as many of these guys growing, but they might make an appearance or two in your box this season.

6) 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

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective…. Winter Squash
• The Nitty Gritty: “Good Cooking is Trouble! … And So Much More!!!” by Grit Ramusckat, JBG Resident

3)  Updates, Meetings, and  Events

• Tim Miller from Millberg Farms to Speak at Austin Organic Gardeners Club
• New Pickup Site! Thursdays at the Jewish Community Center
• JBG Looking for New Pickups Sites
• Help JBG at the Farmers Market!
• Like Free Stuff? Follow JBG on Twitter and Facebook!  Friday Giveaways every week!
• Get Your Colleagues Healthy with “CSA to Work”
• Austin Chronicle “Best of 2010″ Vote Going on Now!

4) Recipes, by Melissa Vance, JBG CSA Member

• Frijoles a la Charra
• Classic Eggplant Parmesan
• Quick Marinara Sauce

5) Produce Storage Tips – Basil

6) Johnson’s Backyard Garden Contact Info

Our delicious personal watermelon!

1) In Your Box this Week

San Marzano Tomatoes
Eggplant
Sweet and Hot Peppers
Onions
Okra
Mint
Melons
Summer Squash

Winter Squash
Garlic

2) Farm News:

• From the Farmer’s Perspective…. Winter Squash

Last week we saw the first small signs of a break in summertime’s fever pitch production.  The zucchini and cucumber plants have definitely slowed down.  Our heirlooms are gone.  And our melon plants, so productive  in June, are just creeping along now.  Our office is no longer full of tomatoes, and everyone is ready to take a little breather.  Although now, as if to make up for the small dip in production, our winter squash has taken off, and is ready to be cured and stored.  You might not know that winter squash, despite its name, is actually grown in the summertime.  Butternut is cured for 7 days after harvesting, which mean it is stored in warm temperatures.   We are keeping most of our butternuts in the greenhouse right now, because the heat will help it cure faster and taste sweeter.  Acorn squash is ready to eat right out of the field, so we are bringing that in straight to our coolers as it is harvested.  Soon, our winter squash feast will be ready for our CSA members, and the colorful, juicy crops of this summer will only be a delicious memory.

“Cooking is Trouble! … And So Much More!!” by Grit Ramuschkat, JBG Resident

Chef Paul Bertolli’s begins his cookbook, Cooking by Hand, with this truism: “Good cooking is trouble!” As anyone who has done so knows, starting from scratch and cooking everything by hand ensures some kind of trouble. As my newest batch of ice cream again refuses to harden (and this time, I followed the instructions 100%, really!), I couldn’t agree more.

Good cooking is work, I say! It requires time, stamina, sweat, dedication, research, creativity and problem solving. After the tip of the glass thermometer brakes off and vanishes forever into the depths of a 3 gallon pot of sauerkraut ready to be canned, it takes pretty good coping skills too…

Good cooking is pleasure! Or better, good eating is pleasure. Cooking is simply the way of getting there. And, it’s all about the journey anyway.

3)  Updates, Meetings, and  Events

• Tim Miller from Millberg Farms to Speak at Austin Organic Gardeners Club

Tim Miller is an experienced sustainable farmer in the Austin area, known for employing dry farming techniques on his certified organic farm in Kyle, Texas.  His farm has won numerous awards for Mr. Miller’s water conservation efforts.  Mr. Miller grows a mix variety of vegetables, as well as tending to plum, peach, and pecan trees.  He will be speaking at the Austin Organic Gardeners Club on Monday, August 9th, at 7:30pm, at the Zilker Botanical Gardens.  For more information about Austin Organic Gardeners, visit http://www.main.org/aog/index.htm

Can you name all the veggies?

• New Pickup Site! Thursdays at the Jewish Community Center

Starting Thursday, we will be delivering to the Jewish Community Center on Hart Lane. We will drop off your boxes at the ECP Campus Lobby, along the back wall.  Pickup hours are from 2pm to 6pm.  This pick up site is limited to JCC members only.

• JBG Looking for New Pickups Sites

Farm is currently seeking businesses and organizations interested in becoming host sites for deliveries.
Farm staff will handle all logistics, including taking payments and answering questions. Deliveries will be dropped off at
the same time each week and farm staff will stack and remove all empty boxes from the site. Host site coordinators do
not need to be available at the time of delivery, though a contact number will be required. To learn more about
becoming a host site, please e-mail us at farm@jbgorganic.com.

• 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.

• Like Free Stuff? Follow JBG on Twitter and Facebook!  Friday 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!

• 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!

• Austin Chronicle “Best of 2010″ Vote Going on Now!

Hey, we noticed that there is a “best local farm” category in the Austin Chronicle Best of Austin 2010 poll!  And we ain’t too proud to beg!  Okay okay, there are lots of fantastic local farms in Austin.  Let the Chronicle know who is your favorite by clicking here.

4) Recipes, by Melissa Vance, JBG CSA Member

• Frijoles a la Charra

• 3 slices bacon, cut into matchsticks
• 1 cup white onions, chopped
• 1 small jalapeno, minced
• 2 cloves garlic, chopped fine
• 1 cup pinto beans, soaked and drained (equal to approx. 2 1/2 cups cooked)
• 2 tablespoons cilantro, chopped fine
• 1-2 tablespoons cumin
• 1-2 tablespoons chili powder
• 1 teaspoon dried oregano
• Cold water
• 1 cup tomatoes, small dice
• Kosher salt and black pepper

In a pot, cook the bacon pieces until crispy and rendered.  Add the onions to the pot and cook until transparent.  Add the jalapeno and garlic, cooking until fragrant, about 30 seconds.  Add beans, 1 tablespoon of the cilantro, cumin, chili powder, oregano, and a generous pinch of salt and pepper.   Cover with cold water, about 1 inch above the level of the beans.  Bring to a simmer then turn heat to medium low.  Cook the beans slowly, until tender, about 1 hour, stirring occasionally to avoid burning.  Add additional water if needed during the cooking time.

When the beans are tender and the liquid has thickened to soup consistency, add the tomatoes and remaining cilantro.  Simmer 5 minutes longer, season to taste, and serve hot.

Cook’s Note: One of my first restaurant jobs was at Pappasitos and to this day I still love their charra beans.  This recipe is very similar.  If using canned beans, follow the same directions except add only enough water to cover and cook for only 20 minutes, just to meld the flavors.  Great when served with soft tacos or enchiladas or with eggs for breakfast.  Enjoy!

• Classic Eggplant Parmesan

• 2-3 medium eggplant, peeled and cut into 1/2-inch-thick slices
• 5 cups panko breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Large pinch crushed red pepper
• 1-2 cups flour
• 4 eggs, beaten
• 2 tablespoons milk
• Canola oil for frying
• 1 batch Quick Marinara Sauce, recipe follows
• 1/2 cup grated parmesan
• 1 pound fresh mozzarella, sliced
• Kosher salt and black pepper
• Basil chiffonade for garnish

Place the eggplant slices on baking sheets and sprinkle generously on both sides with kosher salt. Set aside for 1 hour or until the juices weep out of the eggplant.  This helps remove bitterness.

Rinse the eggplant under cold water to remove excess salt.  Place eggplant on a cutting board and blot with paper towels until very dry.

In a large bowl, combine the panko, oregano, thyme, red pepper, and season with salt and pepper.  In another bowl, place the flour.  In a third bowl, whisk the egg and milk together.

Dredge an eggplant slice in the flour, and shake off excess.  Then dip it in the egg, and finally dredge it in the breadcrumb mixture.  Shake off any excess breading and transfer the eggplant to a baking sheet.  Repeat with the remaining eggplant.

In a large skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it reaches 400 degrees.  Start at 400 degrees so when the eggplant is added it drops to the proper frying temperature of 375 degrees.

Working in batches, fry the eggplant slices, turning once, until golden brown, about 3-4 minutes per batch.  Transfer to a paper towel-lined baking sheet and season lightly with salt.  Repeat with the remaining eggplant.

Preheat the broiler.  Arrange the fried eggplant in a large baking dish, in one layer if possible.  Cover the eggplant with the prepared sauce.  Sprinkle liberally with parmesan and layer the mozzarella over the sauced eggplant.  Place under the broiler until the mozzarella melts and begins to brown.  Remove from oven.  Sprinkle with basil and serve immediately.

Cook’s Note: Many recipes call for baking the eggplant in the oven after frying it but I find it loses its crispness.  Remember to go easy on the salt – the eggplant will already be salted.  It’s great with a side of pasta.  Enjoy!

• Quick Marinara Sauce

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, chopped
• 6-7 cups tomatoes, peeled, cored, and diced
• 2-3 sprigs fresh basil
• 2-3 sprigs fresh thyme
• 1 spring fresh oregano (optional)
• Pinch crushed red pepper
• Kosher salt and black pepper

Heat the oil in a pot over medium-high heat. Sauté the onion until translucent, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the tomatoes, herbs, and red pepper and bring to a boil.  Lower the heat and simmer, for about 15-20 minutes, or until the juices have released and begun to thicken.

Discard the herb sprigs. Season with salt and pepper, to taste.  Keep warm until ready to use.

Cook’s Note: You may substitute 2 (28oz) cans of crushed or whole tomatoes, if desired.  Canned tomatoes will make it quicker but fresh is always tops.  If the final sauce lacks “something” add a small drizzle of honey.  Often quick sauces come off as a little acidic because long simmering enhances the natural sweetness of tomatoes.  Enjoy!

5) Produce Storage Tips – Basil

Last week we had this question from one of our members:

I need some help. I don’t know what I’m doing wrong. I’ve been putting my basil in a glass of water on the counter, but it usually wilts overnight. I cut off the ends of the stalks, but that doesn’t seem to help either. The basil I just got Wednesday afternoon is practially shriveled. What am I doing wrong? Thanks, Lisa

And here’s what we said:

Lisa, You might try covering your basil with plastic and putting it in the fridge, either in water or not. Sometimes I try that and it works better than putting it on the counter. Basil’s “shelf life” depends a lot on the temperature and humidity in your home and in your fridge. Basil likes hot and dry normally, but when it’s very humid out I’ve found that just keeping it in a plastic bag in the fridge can work better. Try not to get too discouraged. Basil is by nature the most fickle and ephemeral of crops. Maybe because it’s so delicious, if it lasted too long it would be like too much of a good thing. ;) If you’re finding that too much of it is going to waste, try making pesto and freezing it, or hanging it out to dry and storing it in an herb jar. Finally, I want to encourage you to not be too quick to discard basil that is wilting a bit. Basil might deteriorate in appearance, but the flavor usually lasts. So if you’re willing to look past the drooping, a little wilted basil can still go a long way.

6) 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

Matt and Jon sort cherry tomatoes in the barn

1) In Your Box this Week

2) Farm News:

• From the Farmer’s Perspective….

• “Salone del Gusto & Terra Madre – Turin, Italy 2010” by Steven Mattern, JBG Resident

3)  Updates, Meetings, and  Events

• Dig for Texas! Support Community Gardens
• Help JBG at the Farmers Market!
• Like Free Stuff? Follow JBG on Twitter and Facebook!  Friday Giveaways every week!
• Special Low Price on Tomatoes Until We Run Out! Last Week!
• Get Your Colleagues Healthy with “CSA to Work”

4) Tips from the Garden

5) Recipes, by Melissa Vance, JBG CSA Member

• Cucumber Salad with Honey Jalapeno Lime Vinaigrette
• Squash and Zucchini Bake
• Slow Cooked Green Beans with Bacon and Onions

6) Produce Storage Tips

7) Johnson’s Backyard Garden Contact Info

Our intern from Middlebury, Isabel, bagging green beans for the boxes

1) In Your Box this Week

Tomatoes
Eggplant
Sweet and Hot Peppers
Onions
Okra
Basil
Cucumbers
Summer Squash
Garlic

2) Farm News:

• From the Farmer’s Perspective… “We Started as a CSA”

Last Wednesday Brenton, longtime workshare and slow money contributor Lisa Quintero, and I were packing cherry tomatoes into clamshells.  We had another huge order we were trying to get to Whole Foods by their 10am deadline.  We were hustling through an assembly line, some people placing stickers on clamshells, some putting tomatoes in the clamshells, some putting clamshells into our boxes, and finally, some putting boxes onto a pallet to load into the truck.  We had nearly 600 clamshells to complete this morning.  With our small staff and limited space, selling to a large company like Whole Foods has its difficulties.  While we were packing, Brenton mentioned to Lisa how pleased he was with the markets.  “We’re really making a good showing,” he said. “We’re doing 5 a week and the community really seems to like us.”  Lisa, who has been working on the farm since Brenton began at Hergotz Lane, said, “It’s pretty amazing.  I remember this time last year you weren’t doing any markets.  Just boxes a few times a week.”

I saw Brenton’s face change as he realized Lisa was right, looking around and taking in how much things have changed at Johnson’s Backyard Garden in only a few months time.   He nudged me with his elbow and said, “Did you hear that?  Last year we weren’t doing any markets at all!  We just had our CSA members.”  I remembered that when I started as an intern last November, Brenton had just begun doing the Downtown farmers market on Saturdays.  When Travis and I started, he sent us to Sunset Valley.

Only a few seasons later, we were now manning, by farmers market standards, a huge tent space (4 tents, 12 tables) at 5 different markets every week.  On top of that, we were also selling thousands of pounds of produce to Whole Foods, as well as other vendors around Austin.  Thoreau said simplify, simplify, but the expansion onto River Road Farm has seemed to complicate, complicate JBG’s business model.  Our intention last spring when we began planting on River Road was to grow more food for a larger CSA membership.  When the increased membership didn’t meet us where we thought it would, we started finding new outlets for all of our excess produce.

Now, with all of these new modes of selling our crops, Brenton was thinking about our roots (no pun intended).  “I got started farming because I wanted to grow mixed vegetables.  I liked the variety.  That’s why I wanted to do a CSA.  We started as a CSA.”  Tough decisions have had to be made about how to keep Johnson’s Backyard Garden financially successful, but Brenton seemed to be saying to Lisa and I that day that he didn’t want his farm to stray too far from the CSA model that gave it its start.  The crew at JBG knows its CSA members are normally the most loyal, knowledgeable, and understanding than any of our other outlets, because our CSA members have a connection to our farm that nobody else has.  That sense of community that a CSA brings to a farm just can’t be replicated.

Our expansion at River Road was just enough to allow JBG to feed 1,000 families in Austin.  The crew at JBG is doing their best to spread the word about our vegetables so we can meet our goal.  Then our business will be very simple again.  Community Supported Agriculture, homemade in East Austin.

If you’d like to help us spread the word, please do!  Tell you friends, families, coworkers, peers, or anybody else about us.  We also have some brochures for posting at local businesses around town.  Let us know at farm@jbgorganic.com, and we’ll send you a stack to pass out.

Salone del Gusto & Terra Madre – Turin, Italy 2010″

• 

  by Steven Mattern, JBG Resident

3)  Updates, Meetings, and  Events

• Dig for Texas!  Support Community Gardens!

Texans! We Need YOUR Signatures!

Each week Brenton and his crew grow and harvest delicious food that nourishes not only our bodies, but the community as well. My CSA produce brings back memories of fresh green beans, tomatoes, and cucumbers from my grandmothers garden and inspired me to re-think what I feed myself and my son. But most of all, participating in the CSA reminded me that growing food is essential and part of a long history here in the United States, and one that is seeing renewed interest. So when my friend Pamela told me about Dig for Texas, it was my experience with JBG that provided me the impetus to sign my first facebook petition!

Dig for Texas (http://www.DigForTexas.com • http://www.facebook.com/DigForTexas) seeks to inspire statewide appreciation and support of home and community fruit and vegetable gardens. Dig for Texas is a non-partisan group. We believe that whomever is elected as governor in 2010 can help spark more interest in fresh, local food by showcasing the history of the Texas Governor’s Mansion garden (which is temporarily inaccessible due to renovations) and visiting community gardens regularly during his term. That’s why we’re sponsoring an online petition drive via the Causes application on Facebook (http://apps.facebook.com/causes/petitions/467). Our goal? 5K signatures by November 2, 2010. We can do it–if YOU and your friends help!

• 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.

• 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!

Frankie, the official JBG mascot

• Special Low Price on Tomatoes Until We Run Out!  Last Week!
  

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.  Our San Marzano roma tomatoes look especially good this week.  These Italian heirlooms are some of the best sauce making tomatoes in the world!   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!

4) Tips from the Garden

One of our CSA members and writer of our delicious recipes, Melissa Vance, asked this question about a tomato pest in her garden.  We thought all of our readers might be interested in learning how to battle these little bugs.

Was just in my garden and I saw two caterpillars I’ve never seen before. They were feasting on the leaves of my juliet tomato plant. Do you know what these are and is it best to relocate or destroy them? I figure ya’ll might have dealt with these bad boys before. Let me know!

These are tomato horn worms.  They can be pretty destructive if left to their own devices.  We had some on our tomatoes and there were sections where the whole plants had been stripped of their leaves!   The good news is that they are relatively easy to get rid of, especially in small gardens.  Their populations don’t usually become unmanageable, like, for instance, aphids, and rather than spraying, you can just hand pick them off and dispose of them (that probably means squishing them if you’re not too squeamish).  Thanks for the question, Melissa!

5) Recipes, by Melissa Vance, JBG CSA Member

• Cucumber Salad with Honey Jalapeno Lime Vinaigrette

• 1-2 large cucumbers
• 1/2 cup lime juice
• 1/4 cup rice wine vinegar
• 1/2 cup honey
• 1 tablespoon dijon mustard
• 1 shallot or 1/4 small red onion, finely diced
• 1-2 jalapenos, seeds removed, finely diced
• 1/4 cup olive oil
• Kosher salt and black pepper

Cut the cucumbers in half lengthwise.  Using a spoon, gently scrape out the seeds.  Slice into thin half moons.

Mix together the lime juice, rice wine vinegar, honey, mustard, shallot, and jalapeno.  Whisk while drizzling in the oil. Season with salt and pepper, to taste.

Pour vinaigrette over the cucumbers and marinate in the fridge for at least 10 minutes.  Toss and serve cold.

Chef’s Note: This vinaigrette is nice and light but also has great flavor.  Perfect for crisp summer veggies.  Enjoy!

• Squash and Zucchini Bake

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 3 summer squash, sliced into thin rounds to make about 2 cups
• 3 zucchini, sliced into thin rounds to make about 2 cups
• 2 sprigs fresh thyme, leaves only
• 3 eggs
• 1/4 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and black pepper
• 1 cup grated parmesan cheese
• 2-3 tomatoes, sliced
• Basil leaves for garnish

Preheat the oven to 350 degrees. Grease a baking dish with butter and set aside.

Heat the olive oil and butter in a pot over medium-high heat. Add the onions and a pinch of salt and cook until translucent, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the squash and zucchini and cook until tender, about 15 minutes.  Stir in the thyme and remove from the heat.  Transfer the vegetables to the baking dish, using a slotted spoon so that excess liquid stays in the pan.

In a separate bowl, whisk the eggs and cream to blend.  Add the leftover liquid remaining from the squash, garlic powder, onion powder, salt and pepper, and 1/2 cup of the parmesan.  Whisk to combine.  Pour the mixture over the zucchini and squash in the baking dish.  Make sure the egg mixture is evenly distributed.

Bake until set, about 25-30 minutes.  Remove from the oven and sprinkle with the leftover parmesan.  Top with sliced tomatoes and basil.  Sprinkle with salt and pepper.  Serve hot.

Cook’s Note: This is a very light, almost delicate casserole.  It really shows off the flavor of the squash and zucchini.  This is also great with buttered bread crumbs on top.  Enjoy!

• Slow Cooked Green Beans with Bacon and Onions

• 2-3 tablespoons olive oil
• 4 slices bacon, cut into matchsticks
• 1 large onion, chopped
• 2 pounds fresh green beans, trimmed
• 2-3 cups chicken stock or water
• Kosher salt and black pepper

Add the oil to a pot over medium heat. Add the bacon and cook until mostly rendered.  Add the onions and cook until translucent, about 5 to 8 minutes.  Add the green beans and chicken stock and season generously with salt and pepper.  Reduce the heat to low, and cook the green beans until they are tender and the liquid has reduced to sauce consistency, about 30 minutes.  Season with salt and pepper to taste.  Serve hot.

Cook’s Note: Try this with BBQ or fried chicken.  It’s ok that the beans aren’t vibrant green and crisp – they taste incredible braised this way.  If you have any leftover bacon fat in the fridge, use that instead of the oil for even richer flavor.  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!

Our Smarty Grape Tomatoes

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