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