Check out these images taken by Scott David Gordon at our last potluck and open house:

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:

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.

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.

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!

JBG is Hiring!

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

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

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

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.