Laying out stakes for our second succession of tomatoes. Photo by Scott David Gordon

From the Farmer’s Perspective:

We are entering a period of high diversity in our crops as the Spring and Summer seasons collide here in Austin.  For the next three weeks, we will experience an overlap of cool and warm weather crops.  After this brief period, it will become too hot for the cool weather produce.  Right now, though, CSA members will find their boxes full of  cool weather crops like broccoli, cabbage, cauliflower, and rutabaga as well as warm weather ones like peppers, squash, cucumbers, and basil.  For those who like diversity, this is a great time of year.  Also, we are preparing for a significant increase in yields.  Over the past few months, we have spent a lot of time on researching and implementing ways to promote fertility.  This effort is paying off, and we are experiencing higher crop yields than ever before.  In fact, we anticipate having so much more produce that we’re adding four new coolers!  This week, we planted the last of our green beans and more squash and cucumbers.  We also planted watermelons!  We are planning to have a lot more melons this summer than in previous years, so that is something to look forward to as the weather heats up.  Check out these photos by Scott David Gordon showing the diversity of warm and cool season crops growing right now:

Tomatoes!

Patty Pan Squash & Flower.

Fennel - look for it in CSA boxes next week!

Basil

Golden Beets

Red Beets

Romaine Lettuce

New potatoes are now ready for harveting!

Cheddar Cauliflower

Fremont cauliflower

Cabbage

Just-harvested Japanese Turnips

Yellow Squash

Peppermint

San Marzano Roma Tomatoes

1) Farm News

* JBG is now accepting CSA Members
* Week of April 25th CSA Box Photo & Contents List
* The Nitty Gritty: More Cookie Recipes
* What’s in Your Garden? Featuring Lisa Quintero

2) Updates, Meetings, and Events

* JBG on KXAN
* New CSA Pickup Sites: Round Rock Market & 6701 Burnet Road Market

3) Recipes by Melissa Vance, JBG CSA Member

* Sautéed Chard with Garlic Butter Crumbs
* Zesty Italian Tuna Salad on Mixed Greens

Temo uses the basket weeder on rows of green beans. Photo by Scott David Gordon

1) Farm News

JBG is now accepting CSA Members!

Help us spread the word! Click here to join.

Week of April 25th CSA Box Contents

Week of April 25th CSA Box Contents:

Basil
Potatoes
Mixed Summer Squash
Broccoli
Bunched Beets
Japanese Turnips
Mixed Lettuce Heads
Spring Onions
Bunched Carrots
Bok Choy

More Cookie Recipes

Good for weddings, potlucks, to impress friends and plenty of other occasions!
Happy Baking!

Yours,
Grit

Almond Cookies

Almond Cookies
(makes about 40 cookies)

Difficulty: easy
Ingredients
2 sticks of butter, unsalted, room temperature
1 C plus 2 TBSP sugar
1 egg, room temperature
1 tsp vanilla extract
1 3/4 C all-purpose flour
1/4 tsp salt
1 1/2 C sliced almonds

Combine the butter and sugar in a stand mixer and beat on medium speed for about 2 minutes or until pale and mousse-like. Add the egg and vanilla and beat briefly to incorporate. Switch to low speed and add the flour and salt in three additions, beating each time until just incorporated. Don’t overbeat. Then add the almonds and again just beat briefly to incorporate.

Lay a large piece of plastic wrap on your work surface and scrape the dough onto it. Pat it into a rough square, cover it with another piece of wrap and refrigerate overnight or up to 2 days.

To bake, position the oven racks so that one is in the center of the oven and the other one right above it.  Line 2 baking sheets with parchment paper. Preheat the oven to 350 ?F.

With lightly floured hands pinch of a piece of the dough and roll it between your hands into a 1 inch ball. Arrange the dough balls on the baking sheets about 1 inch apart from each other. They will flatten as they bake.

Bake for about 14 minutes or until edges start to brown. Half way through the baking time, rotate the sheets so that the front becomes the back and vice versa. Transfer the cookies onto a wire rack to cool.

These cookies can be stored in an airtight container at room temperature for up to 1 week.

Source: A16, Food & Wine by Nate Appleman & Shelley Lindgren

Marzipan Medalions

Marzipan Medallions
(makes about 36 cookies)
Difficulty: easy

Ingredients
1 2/3 C almond flour (Bob’s Red Mill Brand, available at Whole Foods)
14 oz. almond paste (2 packages, available at Whole Foods or Phoenecia Bakery)
1 egg white
1/2 TBSP vanilla
1/2 tsp baking powder
1/4 tsp salt

For the decoration
1/2 C powdered sugar
1 TBSP lemon juice
A handful of sliced almonds

In a stand mixer fitted with the paddle attachment, mix the almond paste briefly on medium-low speed to break it up. Add the almond flour to it and mix on medium-low speed for about 3 minutes or until everything has turned into fine crumbles. Add the egg white and mix on medium speed for about 2 minutes. Then add the vanilla, baking powder and salt and mix until just incorporated.

Divide the dough into 4 portions and on a lightly floured surface roll each portion into a log (about 1 inch in diameter). Wrap the logs separately in plastic wrap and refrigerate overnight.

To bake, position the oven racks so that one is in the center of the oven and the other one right above it.  Line 2 baking sheets with parchment paper. Preheat the oven to 300 ?F.

Cut 1/2 inch thick rounds of your logs and arrange on the baking sheets about 1 inch apart from each other. Bake for 12 minutes. Half way through the baking time, rotate the sheets so that the front becomes the back and vice versa. Transfer the cookies onto a wire rack to cool.

To make the frosting, mix the powdered sugar with the lemon juice. Refrigerate the frosting for at least 1/2 hour, so that it can harden a little. This will minimize run-off. Spoon a small blob of frosting on top of each medallion, then gently press two almond slices in the frosting. Let the frosting harden at room temperature before storing the cookies.

If a lot of the frosting ran down the sides of the medallions, use a tissue to wipe of the sided before storing the cookies.

They can be stored in an airtight container at room temperature for up to 1 week.

Source: A16, Food & Wine by Nate Appleman & Shelley Lindgren

Lisa Quintero's backyard garden

What’s in Your Garden?  Featuring Lisa Quintero

We are highlighting area backyard gardens. Do you have a garden? Send us some photos for the newsletter! To submit photos, please email them to the farm at farm@jbgorganic.com. This week we are highlighting the backyard garden of Lisa Quintero.  Lisa is one of our most committed Workshare volunteers.  For years now, she has been coming every Wednesday to give us a hand with everything from harvesting to washing vegetables.  She is a big proponent of JBG and has helped us spread the word to countless people.   As seen in the photo above, she also has a beautiful garden in her side yard.   This area used to be all grass, but then Lisa decided she wanted a garden.  Along the edges of the yard, she put down about 8-10 layers of newspaper and then covered this with a top soil and compost mix to create a planting area.  She has plans to enlarge this garden to take over all of the grass pictured above.  Right now, just on the edges, she is growing Texas 1015 onions, yellow onions, artichokes, chard, beets, carrots, four different kinds of potatoes, green beans, oregano, parsley, sage, eggplant, six varieties of tomatoes, and six varieties of peppers.  That’s a lot to pack into a 21 x 18 foot garden – imagine what she could do with the whole yard!  Thank you, Lisa, for sharing this photo and for all of the help you give us each week at JBG.  We feel very lucky to have such a dedicated, enthusiastic, and hard-working volunteer.

Lisa Quintero helps out with the onion harvest last year.

2) Updates, Meetings, and Events

Click here to see Brenton and JBG featured on KXAN.! Reporter Erin Cargile interviewed Brenton for a story she did on the Young Farmer Grant.  Brenton received this grant from the Texas Department of Agriculture the first year it was awarded in 2010.

CSA shares awaiting pickup at the Austin Farmers Market Downtown. Photo by Scott David Gordon

New CSA Pickup Sites: Round Rock Farms to Market & 6701 Burnet Road Market

JBG is now attending the Round Rock Farms to Market & 6701 Burnet Road Market and will offer these as CSA pickup sites.  You can choose to pickup your CSA share at any one of the farmers markets we attend.  What’s great about picking up your CSA at any of these markets is that you can exchange any one vegetable for another we have in our market stall.  So, for example, if you don’t like rutabaga,  you can switch it out for some lettuce!  Here are the hours and days of all of our farmers market pickups:

Saturdays: 6701 Burnet Road Market (9am-2pm), Downtown Austin Farmers Market (9am to 1pm), Sunset Valley Farmers Market (9am to 1pm), Barton Creek Farmers Market (9am to 1pm) and Cedar Park Farmers Market

Sundays: HOPE Market (11am to 3pm)

Wednesdays: Round Rock Farms to Market (4pm to 8pm) and the Triangle Market (4pm to 8pm)

Thursdays: 6702 Burnet Road Market (4pm to 8pm)

If you are an existing member and would like to change your pickup location to one of these market sites, just give us a call in the office at 512-386-5273 or email us at farm@jbgorganic.com.  All new and renewing members can choose from a list of our pickup sites including these markets.  To join our CSA, please click here.  Questions?  Please call the office at 512-386-5273.

River Road flower. Photo by Scott David Gordon

3) Recipes by Melissa Vance, JBG CSA Member

Sautéed Chard with Garlic Butter Crumbs

Sautéed Chard with Garlic Butter Crumbs

2 tablespoons olive oil
¼ onion, sliced
1 bunch swiss chard, thick stems removed and chopped
Honey
½ cup panko
2-3 tablespoons butter
1-2 cloves garlic, minced
Kosher salt and black pepper

Heat the olive oil in a sauté pan.  Add the onion and cook until almost translucent.  Add the swiss chard and sauté until tender.  Add a drizzle of honey and season with salt and pepper.

In a separate small sauté pan add the butter and melt over low heat.  Add the garlic and slowly cook for 3-4 minutes, being careful not to brown the garlic.  Add the panko crumbs and toss to combine.  Cook over medium heat, stirring, until the panko is lightly browned.  Season with salt and pepper.

Plate the chard and top with the buttery crumbs.  Serve hot.

Zesty Italian Tuna Salad on Mixed Greens

Zesty Italian Tuna Salad on Mixed Greens

1 package tuna
1 hard-boiled egg, peeled and chopped
2 carrots, peeled and chopped
2 tablespoons mayo
1 tablespoon relish
4 tablespoons zesty Italian salad dressing, divided
Kosher salt and black pepper
Mixed salad greens

In a large bowl mix the tuna, hard-boiled egg, carrots, mayo, relish, and 2 tablespoons of the Italian dressing.  Season to taste with salt and pepper.

Toss the salad greens with the remaining 2 tablespoons of Italian dressing.  Plate the dressed greens and top with the tuna salad and black pepper.  Serve at once.

Rows of green beans grow at River Road

Harvesting at River Road. Photo by Scott David Gordon

From the Farmer’s Perspective:

We are about to enter one of the busiest times of the year for the farm. As the weather heats up, so will our harvest schedule, and members can look forward to seeing lots of new additions to their CSA shares. It’s hard to believe that in about a month, the first of our tomatoes will be ready. This should be a big harvest as we planted about 15,000 tomato plants! In just a few weeks, members can expect to get new potatoes in their shares. Right now, the potatoes are still growing – they are still a little small to harvest – but they will be ready soon. Other vegetables to look forward to in the near future include Spring cabbage, the first of the squash crop, garlic, zucchini, and sweet 1015 onions. As soon as next week, members can expect basil and/or mint in their boxes. In addition to these budding new crops, our broccoli is doing exceptionally well. We hope members have been enjoying the bok choy and the chard which are thriving. Check out these photos of what growing in our fields:

Rows and rows of tomato plants. Photo by Scott David Gordon

Small potatoes growing on the roots. In a couple of weeks, these will be ready to harvest. Photo by Scott David Gordon

Coming soon: Spring Cabbage! Photo by Scott David Gordon

Growing zuchinni with flower. Photo by Scott David Gordon

Fields of the Spring carrot crop. Photo by Scott David Gordon

Close-up of baby carrots. Photo by Scott David Gordon

Basil! Photo by Scott David Gordon

Sweet 1015 onion. Photo by Scott David Gordon

Garlic! Photo by Scott David Gordon

Brenton shows off his broccoli. Photo by Scott David Gordon

Harvesting chard. Photo by Scott David Gordon

Rows of bok choy. Photo by Scott David Gordon

1) Farm News

* JBG is now accepting CSA Members
* Week of April 18th CSA Box Photo & Contents List
* The Nitty Gritty: Chocolate & Sea Salt Cookies
* What’s in Your Garden? Featuring Marshall May

2) Updates, Meetings, and Events

* JBG now attending Round Rock Farms to Market & 6701 Burnet Road Market

3) Recipes by Melissa Vance, JBG CSA Member

* Baby Beets with Feta and Pistachios
* Pulled Pork Tostadas with Creamy Jalapeno Dressing

Thank you to these workshare for helping us harvest garlic. Photo by Scott David Gordon

1) Farm News

JBG is now accepting CSA Members!

Help us spread the word! Click here to join.

Week of April 18th CSA Box Contents

Cookies

Over the past week I have been testing and refining cookie recipes that will become dessert at a friend’s wedding. They are quiet delicious and a bit unusual, which is exciting. I thought, I’d share them with you as you might get the kick out of them as well!

Happy Baking!

Grit

Chocolate & Sea Salt Cookies
(makes around 30 cookies)

Ingredients

1 3/4 C plus 1 TBSP all-purpose flour
1/2 C plus 1 TBSP cocoa powder, unsweetend (e.g. Dagoba Brand)
3/4 tsp baking powder
2 sticks of butter, unsalted, room temperature
3/4 C sugar
8 oz. bittersweet chocolate (around 70% cocoa), medium finely chopped
1 tsp vanilla
1/2 tsp sea salt, and a little more for sprinkling (use coarse gray sea salt, available at Whole Foods in the Bulk Section)

In a bowl sift together the flour, cocoa and baking powder. Set aside.

Combine the butter and sugar in a stand mixer and beat on medium speed for about 2 minutes or until pale and mousse-like. Switch to low speed and add the flour mixture in three additions, beating each time until just incorporated. Don’t overbeat.

Now add the chocolate, vanilla and salt and beat briefly to incorporate.

Divide the dough in half and on a lightly floured surface role each half into a log. Wrap the logs in plastic wrap and refrigerate for one hour or until firm. Its fine to make the dough one day and bake the cookies up to a couple of days later.

To bake, position the oven racks so that one is in the center of the oven and the other one right above it. Line 2 baking sheets with parchment paper. Preheat the oven to 300 ?F.

Pinch or cut a cookie sized portion of the log and form into a round with your hands. Put them on the baking sheets about 1 1/2 inches apart from each other. Sprinkle a little sea salt on top of each cookie.

Bake for 18 minutes or until baked through but still soft. Half way through the baking time, rotate the sheets so that the front becomes the back and vice versa. Transfer the cookies onto a wire rack to cool.

These cookies can be stored in an airtight container at room temperature for up to 1 week.

Source: A16, Food & Wine by Nate Appleman & Shelley Lindgren

Marshall May stands in front of his impressive garden holding a giant stalk of chard.

What’s in Your Garden? Featuring Marshall May

We are highlighting area backyard gardens. Do you have a garden? Send us some photos for the newsletter! To submit photos, please email them to the farm at farm@jbgorganic.com. If you have already submitted, thank you! We will be putting these images in coming newsletters.

Marshall May's Garden

Thank you to Marshall May for sending in these great photos of his garden. Brenton met Marshall years ago when he first moved to Austin and stumbled upon the Continental Club’s Hippy Hour on Tuesdays. Marshall was a regular there, and he and Brenton became friends. Marshall is the neighbor of our wonderful Zilker host, Evelise Sandidge, as well as an avid gardener.

Here’s his description of what he’s growing:

“We use the old austin recycle containers to grow potatoes in. I have kennebeck, yukon gold and red irish potatoes planted in the three containers. In the first row of the garden is 6 kinds of lettuce, red giant mustard and arugula. We planted onions back in November and they are starting to get big. The garden is 16 ft long and 18ft wide. I have a 2ft row by the fence where i plant several things like spinach, dill, lettuce,eggplant,peppers, turnips, cucumbers and giant speckled pole beans. I also have a small section off the
patio where I grow tomatoes. We have 18 patio’s and 6 sweet 100’s planted on the tall fence, along with onions, majesty red lettuce ,dill.”

Marshall's potatoes in Austin recycling containers

Marshall's lettuces.

Marshall's onions.

2) Updates, Meetings and Events

JBG now attending the Round Rock Farms to Market & 6701 Burnet Road Market

Round Rock Farms to Market is open on Wednesdays from 4pm to 8pm at the southwest corner of the Dell Diamond, just north of the Salt Lick. If the parking lot is full you may park across the street at Old Settlers. Please invite all your friends and family to join us for a Farmers Market shopping opportunity up north. We will have lots of produce, meats, dairy, cheese, eggs, olive oil, prepared foods and more. Live & local music, room to spread out a blanket and have dinner and do your mid-week shopping.

6701 Burnet Road Market is open on Thursdays from 4pm to 8pm and on Saturdays from 9am to 2pm. JBG will attend this market on Thursdays. The destination market is located at Austin’s longtime landmark, The Austin’s Historic Farmers’ Market. (Formerly Travis County Farmer’s Market). The market provides many amenities such as on-site parking, restrooms, pet stop, kids activity area, covered picnic area and live music. The Texas Certified Farmers’ Market’s mission is to operate a vibrant farmers’ market that will contribute to the success of local growers/producers and to provide the community a place to shop for their fresh healthy food choices. The market plans to host 50 different local vendors each week selling the highest quality local produce, artisan food products and handcrafted art, plus monthly events as well as to support non-profit organizations and activities for the kids and adults.

3) Recipes, by Melissa Vance, JBG CSA Member

Baby Beets with Feta and Pistachios

Baby Beets with Feta and Pistachios

6 baby beets, assorted colors
2 teaspoons lemon juice
2 tablespoons olive oil
Kosher salt and black pepper
Crumbled feta
Pistachios
2 green onions, sliced

Boil the beets in salted water until tender. Remove and cool. Wearing gloves peel the beets and slice into quarter moon shapes. Place in a bowl.

Whisk together the lemon juice, olive oil, and a pinch of salt and pepper together in a small bowl. Pour over the beets and toss to combine. Place the beets onto serving plates.

Top the beets with feta, nuts, and scallions. Serve at once.

Pulled Pork Tostadas with Creamy Jalapeno Dressing

Pulled Pork Tostadas with Creamy Jalapeno Dressing

1 tablespoon olive oil
½ onion, thinly sliced
1 clove garlic, minced
2 cups cooked pulled pork
1 can refried black beans
1 teaspoon cumin
6-8 tostada shells, warmed in the oven
Pico de gallo
Mixed salad greens, chopped
Creamy Jalapeno Dressing, recipe below
Queso Fresco, crumbled

Heat the olive oil in a large skillet. Add the onions and cook until translucent. Add the garlic and cook about a minute more. Add in the pulled pork and stir to combine. Cook until the pork is warmed through. Season with salt and pepper and set aside.

In a saucepan add the refried beans and cumin. Stir well and heat until warmed through.

Assemble by spreading some black beans on the warm tostada shells. Divide the pork mixture and place on top of the beans. Add the pico de gallo and a handful of chopped salad greens. Drizzle liberally with the creamy jalapeno dressing and sprinkle with the queso fresco. Serve warm.

Creamy Jalapeno Dressing
¾ cup ranch dressing
2-3 tablespoons pickled jalapenos, chopped, with juice
¼ cup cilantro, chopped
Pinch garlic powder
Kosher salt and black pepper

Put all of the ingredients in a food processor and blend well. Allow to sit in the fridge for at least 30 minutes before using. Serve chilled or at room temperature.

Bringing in the harvest. Photo by Scott David Gordon

Tomato rows at River Road. Photo by Scott David Gordon

From the Farmer’s Perspective:

Thank you to everyone who came out to the farm on Sunday for our Spring Open House and Potluck.  It was wonderful to see so many people and to share such good food.  Also, many, many thanks to the musicians who helped make the event even better.  We were graced with the tunes of Charles Thibodeux and The Austin Cajun Aces, the Carper Family, and Elizabeth McQueen.  Here are some great photos of the event taken by Scott David Gordon:

The Austin Cajun Aces start the afternoon off with some great music.

The Austin Cajun Aces

Guests fill their plates.

A full plate.

Beets courtesy of Matt, JBG's Barn/Packing Shed Manager

Ada and Jesse share a laugh.

The Carper Family performs.

Thanks to Elizabeth McQueen for finishing out the evening with her songs!

1) Farm News

* JBG is now accepting CSA Members
* Week of April 11th CSA Box Photo & Contents List
* The Nitty Gritty: Sand Creek Farm – Farming the Old Way
* New Feature: What’s in Your Garden?

2) Updates, Meetings, and Events

* JBG is Hiring!
* JBG  now attending the Round Rock Farms to Market & 6701 Burnet Road Market

3) Recipes by Melissa Vance, JBG CSA Member

* Short Rib Curry Pan
* Red-tipped Lettuce with Radish & Warm Bacon Dressing

View of Colorado River next to the fields at River Road. Photo by Scott David Gordon

1) Farm News

JBG is now accepting CSA members for Spring.
Help us spread the word! Click here to join.

Week of April 11th CSA Box Contents

Week of April 11th CSA Box Contents:

Broccoli
Japanese Turnips
Mixed Lettuce Heads
Green Onions
Arugula
Radish
Kale
Rainbow Chard
Carrots
Bok Choy
Salad Mix
Spinach

Get To Know Your Local Farmers: Sand Creek Farm – Farming the Old Way

Found after driving two hours north east of Austin on windy country roads is Sand Creek Farm. It’s owned and operated by farmer Ben, his wife Alysha, and their five adorable children, all girls. As part of our farm tour series, we Slow Food Austin participants found ourselves surrounded by open fields with tall grasses, waving in the wind, and clusters of oak trees supplying the already much-needed shade. But here more than the land is idyllic as Ben and Alysha practice methods of farming common only in a foregone era. Draft horses are used in place of tractors and when our group arrived they were already waiting for us, in full reins, to take us on a hay ride around the property.

“Don’t get me wrong”, said farmer Ben, “I do not reject technology, in fact, I love my AC, but I choose to farm the old way because the slower paced lifestyle suits my personality. Also, old farm equipment is so easy and straightforward to use.”

Ben devotes about 60 acres of his land to rotational grazing practices, divided into 5 acre parcels. They’re pasture for their many animals (dairy and meat cows, horses, pigs and chickens) and then give way to bulk vegetable crops such as potatoes, sweet potatoes, garlic, onions and melons. Finally, they’re overtaken by grass. “Bermuda grass”, explained Ben, “which we all know as an annoying weed when it comes to growing veggies, makes perfect pasture though.” So, Ben tills the soil after the vegetable crop is harvested to encourage the grasses’ growth and the parcel’s conversion back into pasture.

Although they do have a well on the property, drip tape and other signs of an irrigation system were absent from the scene. Ben and Alysha practice dry land farming. Ben felt encouraged to try it when a neighbor turned him on to a farm log book from 1898 containing detailed information about dry land farming practices from the previous owners of Ben’s land.

Back at their office, which also served as a tiny store, Alysha gave us a tour of their milking facility. After they attach the milking machines (they’d only milk by hand if electricity were to fail) the milk stays in an airtight, closed system. The only other time it has contact with the air is when it is filled into the final gallon containers. This, together with stringent, regular tests for disease on the milk and rigorous exams on new cows before they are allowed to join their herd, ensures utmost cleanliness and food safety. “We even test the milk for more pathogens than required by law” explained Alysha, “We don’t want our children to get sick.”

Alysha explained to me that they are not so much driven by profit but by the desire to provide good, clean and fair food for themselves and their children. For their own sake they take testings for pathogens seriously. For their owns sake, they choose sustainable farming methods. For their own health and safety, they try to do their best every day. To me, this is the truest type of food safety I feel honored to be able to be part of that.

To learn about where your food comes from first hand, join Slow Food Austin for participate in our farm tours or volunteering opportunities.

Matt's backyard garden. The netting will be used for the cucumber plants in the row to grow on.

New Feature: What’s in Your Garden?

Starting this week, we will be highlighting area backyard gardens.  Do you have a garden?  Send us some photos for the newsletter! To submit photos, please email them to the farm at farm@jbgorganic.com.

This week, we are featuring the backyard garden of Matt Pelkey, JBG’s Barn and Packing Shed Manager.  At JBG, Matt is responsible for the washing, storage, and packing all of the vegetables that come in from the fields.  Matt also has a beautiful garden of his own.  For Spring, he planted tomatoes, tomatillos, cucumbers, potatoes, garlic, herbs, and green beans.  He’s been gardening for about 3-4 years now, and as is evident from the photos, he is very good at it!  Thank you, Matt, for sharing these photos.

Elephant Garlic grows in Matt's garden.

Matt and his wife, Amanda, and their son, Wyatt.

Matt's son, Kane, visits with his cat resting next to the potato plants. Peppers & basil grow in the rows on the right.

2) Updates, Meetings, and Events

JBG is Hiring!

JBG needs to fill these two positons:

1) Driver/Field and Packing Shed Position:  This is a full-time Monday through Friday position.  Occasional work on Saturdays may be required.  Primary responsibilities include driving box trucks between our River Road and Hergotz locations and working with the field and packing crews.

2) Farmers Market Position: This is a Wednesday, Thursday, and Saturday position.  Responsibilities include preparing for and selling at various farmers markets and driving the box truck to and from market.

All interested applications should email the farm at farm@jbgorganic.com.  Please include the job you wish to apply for as well as a description of any relevant work experience.

Fields of green at River Road. Photo by Scott David Gordon

JBG  now attending the Round Rock Farms to Market & 6701 Burnet Road Market

Round Rock Farms to Market is open on Wednesdays from 4pm to 8pm at the southwest corner of the Dell Diamond, just north of the Salt Lick.  If the parking lot is full you may park across the street at Old Settlers.  Please invite all your friends and family to join us for a Farmers Market shopping opportunity up north.  We will have lots of produce, meats, dairy, cheese, eggs, olive oil, prepared foods and more. Live & local music, room to spread out a blanket and have dinner and do your mid-week shopping.

6701 Burnet Road Market is open on Thursdays from 4pm to 8pm and on Saturdays from 9am to 2pm. JBG will attend this market on Thursdays.  The destination market is located at Austin’s longtime landmark, The Austin’s Historic Farmers’ Market. (Formerly Travis County Farmer’s Market). The market provides many amenities such as on-site parking, restrooms, pet stop, kids activity area, covered picnic area and live music. The Texas Certified Farmers’ Market’s mission is to operate a vibrant farmers’ market that will contribute to the success of local growers/producers and to provide the community a place to shop for their fresh healthy food choices. The market plans to host 50 different local vendors  each week selling the highest quality local produce, artisan food products and handcrafted art, plus monthly events as well as to support non-profit organizations and activities for the kids and adults.

Dedicated JBG Workshare volunteers James & Taylor assist at the Downtown Austin Farmers Market. Thank you, James and Taylor, for all your hard work and dedication!

3) Recipes, by Melissa Vance, JBG CSA Member

Short Rib Curry Pan

Short Rib Curry Pan

These crispy little fried “hot pockets” are insanely tasty.  I adapted this recipe from Morimoto’s cookbook.  They can be reheated in the oven beautifully even 3 days later.  To streamline the process cook the filling while the dough rises and rests.  This recipe may seem like a lot of work but it is so worth the effort!!

1 package active dry yeast
¼ cup lukewarm warm
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter, melted and slightly cooled
Curried Beef Filling, recipe follows
Canola oil, for frying
1 cup all purpose flour
4 eggs, beaten
2 cups panko bread crumbs
Kosher salt

To make the dough, sprinkle the yeast over the lukewarm water and allow to  bloom for 5 minutes.

In the bowl of a mixer, mix the flour, sugar, and salt.  Add the butter and mix with the paddle attachment.  Add the dissolved yeast and enough cool water (about 1 cup) to make a soft dough that forms a ball on the paddle.  Switch to the dough hook attachment and knead on medium low for 5 minutes.  Transfer to a floured surface and knead by hand an additional 2 or 3 minutes, until smooth and supple.  Place the dough in an oiled bowl and turn to coat the dough in the oil.  Cover the bowl tightly with plastic wrap and set in a warm place until doubled in volume, about 1 hour.

Punch down the dough and divide into 8 portions.  Place the balls on a lightly oiled plate, dust with flour, cover with plastic wrap, and frigate for another hour before rolling out.

On a floured surface, roll out each ball into a 6 inch circle.  Place a portion of the filling in the center and bring up 2 sides of the dough and crimp to seal, creating an oval shaped bun.  Make sure the bun is sealed well.  Place the bun on a floured baking sheet, seam side down.  Cover lightly with plastic.  Repeat with the remaining dough and filling.

Heat two inches of oil in a deep saucepan, to 365 degrees.  Place the flour, eggs, and panko in separate shallow dishes.  Roll the buns in the flour, then eggs, then panko to coat.  Add a few buns to the oil, making sure not to crowd the pan.  Fry, after a few minutes poke several holes in each bun with a skewer, to prevent buns from exploding.  Continue to fry, turning occasionally until they brown, about 4 minutes.  Do not undercook or the bread will be soggy.  Remove the buns to a wire rack and sprinkle with kosher salt.  Repeat with the remaining buns.  Serve warm.

Curried Beef Filling

2 tablespoons olive oil
8 oz boneless beef short ribs, finely diced
1 onion, fine dice
2-3 carrots, peeled and small diced
3-4 small turnips, peeled and small diced
1 cup white wine
1 cup chicken stock
1 bunch chard, stems removed and leaves finely chopped
Asian style curry powder, to taste (Central Market bulk spice section has a good one)
Kosher salt and black pepper
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water, optional

Heat the olive oil in a large skillet.  Add the beef and cook, stirring often, until browned.  Add in the onion, carrots, turnips, wine, and stock.  Cook until the veggies are tender and the wine and stock has reduced by over half.  Add the chard and cook 3-4 more minutes.  Add the curry, 1 tablespoon at a time, until it is as spicy as you like it.  Season with salt and black pepper.  If the sauce isn’t thick add the dissolved cornstarch and cook until the filling is very thick.  Allow to cool before using as a filling.

Red tipped Lettuce with Radish and Warm Bacon Dressing

Red-tipped Lettuce with Radish and Warm Bacon Dressing

6 oz bacon cut into thin matchsticks
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
Pinch sugar
Kosher salt and black pepper
3 small heads red-tipped lettuce, leaves separated and rinsed
3 radishes, trimmed and sliced very thinly
1 small shallot, sliced very thinly

In a skillet, render the bacon until crispy.  Add the vinegar, mustard, sugar, and a pinch of salt and pepper.  Stir to combine and remove from the heat.

Arrange the salad leaves on a large serving platter.  Sprinkle with the radishes and shallots.  Using a spoon, drizzle the vinaigrette over the salad and scatter the bacon evenly.  Serve at once.

Lettuce grows at River Road. Photo by Scott David Gordon

Illustration by Ryan Rhodes. Thanks, Ryan!

From the Farmer’s Perspective:

This Sunday, we hope you will join us for our Annual Spring Potluck and Open House.  We ask that you leave your canine friends at home, but all people are welcome to come – please invite your friends, family, and neighbors.  It’s from 4pm to 7pm in our Pecan Grove at our 9515 Hergotz Lane, Austin, TX 78742 location.   Please bring something to share, your own place settings & beverages, and a picnic blanket and/or lawn chairs to sit on.  Stop by for some great food, music, and company.

Here’s the music lineup:

Charles Thibodeaux and The Austin Cajun Aces: 4pm to 5pm

The Carper Family: 5pm to 6pm

Elizabeth McQueen: 6pm to 7pm

Guests relax in the pecan grove.

The Carper Family performs.

Guests line up for some good food.

1) Farm News

* JBG is now accepting CSA members for Spring
* Week of April 4th CSA Box Photo and Contents List
* The Nitty Gritty: Get to know your farmer: Urban Roots – Austin’s youngest farmers!
* JBG is Hiring!

2) Updates, Meetings, and Events

* Slow Food Farm Tour to Sand Creek Farm and Monument Cafe, Saturday April 9
* JBG to Attend 2 New Farmers Markets: Round Rock Farms to Market & 6701 Burnet Road Market

3) Recipes

* Guest Recipe by Jesse Griffiths of Dai Due
* Recipes by Melissa Vance, JBG CSA Member
* Shaved Carrots with Chickpeas and Almonds
* Sweet Ginger Beets

A welcome storm approaches. Photo by Scott David Gordon

1) Farm News

JBG is now accepting CSA members for Spring.

Help us spread the word! Click here to join.

Week of April 4th CSA Box Contents

Week of April 4th CSA Box Contents:

Japanese Turnips
Mixed Lettuce Heads
Green Onions
Arugula
Radish
Kale
Rainbow Chard
Carrots
Bok Choy
Salad Mix
Spinach
coming: Basil, peas

Get to know your local farmer: Urban Roots – Austin’s youngest farmers!

Urban Roots is a special farm. There’s not just one farmer, but many and they are young and strong. Teenagers, in fact, between 14 and 17 years on average. Last year, thirty-six of them grew 26,000 pounds of produce on 3.5 acres of rich soil, just east of 183 at the Boggy Creek. Is this some kind of child labor operation or a cool and unique youth farming project? you may ask yourself. As Austin’s youngest farmers have to write a compelling application for the position and face fierce competition from students of the eight high schools that are eligible, the latter is the case.

Urban Roots is a youth development program run by the non-profit organization Youth Launch and is now in its fourth year. It was modeled after a farming project in Boston, called The Food Project. Its mission is to use sustainable agriculture as a means to transform the lives of young people and to increase the access to healthy food in Austin. By growing sustainably farmed vegetables, young people work together to serve the community, cultivate farming, business and teamwork skills, learn the value of meaningful work, and discover how to eat and cook in healthy ways. Often, these are new skills to them.

Although we can be sure there is no child labor case here real hunger is still a problem our city faces today. To give Urban Roots’ farmers first hand experience with this issue, they regularly get together with Caritas to cook meals for the hungry. Urban Roots donates 40% of its produce to charities. They also collaborate with some of Austin’s best chefs on cooking projects, where teens and chefs prepare meals together that are then served to the general public. This gives the youngsters the opportunity to publicly share their newly acquired cooking skills and enthusiasm for the food they grew.

Max Elliot, youth organizer of Urban Roots, speaks to us Slow Food Farm Tour Volunteers

As unique as its farmers, the Urban Roots Farm volunteer work day continued the trend. We started the day with an opening circle and introduced ourselves by stating our name and favorite vegetable. Then, two energetic teenagers lead us through a series of fast paced, fun and educational icebreaker games, involving movement, farming facts and touch. From our different vantage points: adult volunteer, teenage farmer, black, white, wealthy, poor, native speaker or not, we were all brought to the same level. We separated into four teams and a team leader introduced us to our work goals for the hours ahead. Two hours in the fields went by in a breeze. In the end, I was amazed at how much work we got done collectively compared to how little like work it felt to me. It’s true that many hands make work easy.

Anthony is introducing us to our first icebreaker game

To conclude the volunteer work morning, we gathered again in one big closing circle. The same teenagers who had led us through the games in the morning, still upbeat and full of energy, asked us now to share a thought about what we learned or enjoyed the most that day. A single mom, who sometimes experiences a strained relationship with her own teenage son, shared: “This made me like teenagers again.” A skinny, pale-skinned girl, who seemed the youngest of the group that day, started with “I enjoyed…”, then hesitated for a moment before she concluded “… being”.

She couldn’t have said it better. Being part of Urban Roots that morning and experiencing their enthusiasm and motivation for the work they do—on top of a school curriculum—was truly impressive. It made my day!

Many hands harvest fast...

JBG is Hiring!

JBG needs to fill these two part-time positons:

1) Driver/Field and Packing Shed Position:  This is a Monday, Tuesday, and Wednesday position.  Ideally, this position would be filled by someone who can be available during peak season on Thursdays and Fridays.  Responsibilities include driving box trucks between our River Road and Hergotz locations and working with the field and packing crews.

2) Farmers Market Position: This is a Wednesday, Thursday, and Saturday position.  Responsibilities include preparing for and selling at various farmers markets and driving the box truck to and from market.

All interested applications should email a resume and description of relevant work experience to us at farm@jbgorganic.com.  Please include what position you’d like to apply for in the subject line.

Work for JBG! Photo by Scott David Gordon

2) Updates, Meetings, and Events

Slow Food Farm Tour to Sand Creek Farm and Monument Cafe, Saturday April 9

On April 9 Slow Food Austinites will experience the local food chain, traveling with our food from its farm of origin til it lands on our plates as a delicious cafe lunch, enjoyed with a lively discussion of our local food future.

At 11 a.m. we’ll start at Sand Creek Farm in Cameron and experience their raw milk dairy, grassfed beef cattle, pigs, poultry and vegetable crops, and, if we play our cards right, possibly a hay ride! Everyone will have the opportunity to purchase farm goods, so bring your coolers.

Then we caravan to Monument Cafe in Georgetown, nationally celebrated for seriously good diner food featuring sustainable farm goods.  Cafe owners will soon be opening Monument Market next door, a storefront offering fresh produce, naturally raised meats, dairy, and more, ALL of it made or grown locally and in Texas.

Lunch is served at 2 p.m. Cafe chefs will craft Sand Creek’s delicious meats, dairy and produce into a springtime meal, which we’ll enjoy while Monument owner Rusty Winkstern explains his vision for local food marketing.  Your ticket of $24.00 covers lunch (including gratuity and tax).

To buy tickets email Grit Ramuschkat at: email@gritramuschkat.com

Photo by Scott David Gordon

JBG to Attend Two New Farmers Markets Opening This Week: Round Rock Farms to Market and 6701 Burnet Road Market

Round Rock Farms to Market opens on Wednesday, April 6th at 4pm at the southwest corner of the Dell Diamond, just north of the Salt Lick.  If the parking lot is full you may park across the street at Old Settlers.  Please invite all your friends and family to join us for a Farmers Market shopping opportunity up north.  We will have lots of produce, meats, dairy, cheese, eggs, olive oil, prepared foods and more. Live & local music, room to spread out a blanket and have dinner and do your mid-week shopping.

6701 Burnet Road Market opens on Thursday, April 7th from 4pm to 8pm, and Saturdays from 9am to 2pm. It will also be open on Saturdays from 9am to 2pm beginning April 9th.  The destination market is located at Austin’s longtime landmark, The Austin’s Historic Farmers’ Market. (Formerly Travis County Farmer’s Market). The market provides many amenities such as on-site parking, restrooms, pet stop, kids activity area, covered picnic area and live music. The Texas Certified Farmers’ Market’s mission is to operate a vibrant farmers’ market that will contribute to the success of local growers/producers and to provide the community a place to shop for their fresh healthy food choices. The market plans to host 50 different local vendors  each week selling the highest quality local produce, artisan food products and handcrafted art, plus monthly events as well as to support non-profit organizations and activities for the kids and adults.

3) Recipes

Jesse Griffiths of Dai Due pickups up some cooking supplies at the Farmers Market. Photo by Scott David Gordon

Guest Recipe by Jesse Griffiths of Dai Due

Many thanks to Jesse Griffiths for submitting this seasonal recipe for chard. Jesse and his wife, Tamara, started Dai Due here in Austin.  They operate the Dai Due Butcher Shop at the Downtown Austin Farmers Market and the Dai Due Supper Club at various locations around Austin.  Jesse is an excellent chef, so we trust this recipe will be really good!

Sauteed Chard with Raisins

I love bitter chard with sweet raisins and a little vinegar, especially with a fresh piece of fish like Gulf flounder or even with roasted chicken.

1 TBSP olive oil
2 cloves garlic, or 2 green garlic, chopped
2 bunches chard, washed and chopped
1/4 Cup raisins
salt and pepper
2 tsp apple cider vinegar

Heat the olive oil in a skillet over medium high heat and add the garlic.  Cook, stirring, until fragrant. Add the chard and raisins and continue to cook until wilted and tender, about 3-4 minutes.  Season with salt and plenty of black pepper, then add the vinegar.  Serve hot or at room temperature.

Recipes, by Melissa Vance, JBG CSA Member

Shaved Carrots with Chickpeas and Almonds

Shaved Carrots with Chickpeas and Almonds

We love this as a side dish but it would even serve as a wonderful vegetarian main dish.  The texture of the shaved carrots reminds me of flat pasta.

* 3 tablespoons olive oil
* 1 onion, sliced thinly into half moons
* 1 can chickpeas, drained and rinsed
* 2 teaspoons hot paprika
* 2 cloves garlic, minced
* 4 large carrots, shaved into thin peels with a peeler
* Splash water
* Handful almonds
* Kosher salt and black pepper
* 1 scallion, sliced

In a large sauté pan heat the olive oil.  Add the onion and chickpeas and cook until browned.  Add the paprika and garlic and cook for 1 minute.  Add the carrots and the splash of water.  Cook until the carrots are al dente.  Add the almonds and toss to combine.  Season to taste with salt and pepper.  Garnish with scallions and serve hot.

Sweet Ginger Beets

These are a sweet way to enjoy your beets.  The kids love ‘em!

* 1 cup sugar
* 2 tablespoons cornstarch
* 1 tablespoon ground ginger
* 1/2 cup white distilled vinegar
* 1/2 cup cider
* 1/2 cup water
* 2 tablespoons butter
* 1/2 cup raisins
* Pinch cayenne
* 6 cups cooked sliced beets
* Kosher salt and black pepper

In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the water.  Bring to a boil and cook, stirring constantly, until thick. Add butter, raisins, cayenne, a generous pinch of salt and pepper and the beets.  Heat thoroughly and serve.

Fennel grows at River Road. Photo by Scott David Gordon