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″
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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