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

This entry was posted on Monday, July 19th, 2010 at 6:58 pm and is filed under Newsletters. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.