This red barn at Buena Tierra Farm was first constructed on rented land in Hallettsville, TX. When Steve and Carey moved ten years ago, the landlord declined to buy the barn, so they numbered each board, carefully disassembled it, and reconstructed it on their own 100-acre farm near Fredonia, TX.
From the Farmer’s Perspective:
A couple weeks ago, I had the pleasure of visiting Buena Tierra Farm in Fredonia, Texas. Buena Tierra is owned and operated by Steve Kramer and Carey Burkett, and I was really impressed with their farm. I was also struck by their way of life and how they put their values into action. Many people talk about living “simply” and using less. Instead of just talking about it, Steve, Carey, and their son are actually doing it. I was so amazed by their place that I couldn’t stop taking pictures and now want to share them with you. Buena Tierra truly is an exceptional place.
Steve has a lot of old, heavy duty farming equipment that he has been able to customize for different tasks. The most expensive piece of equipment he's ever purchased was a $7,000 Massey Ferguson tractor. He's legendary among local farmers for his ability to find good used equipment at bargain prices.
Steve is the only farmer I know who has a combine (pictured above) so he can save his own certified organic grain seeds for home baking use or for next year's cover crop.
One of the most exciting things I learned at Buena Tierra was about their cover cropping systems. In the center of this photo is a row of cereal rye grass, and on each side are three rows of Austrian winter peas. Once Spring comes, the peas are incorporated into the soil, and the rye is left standing as a wind break. Crops such as cucumbers can then get an earlier and protected start.
Their greenhouse is heated by a wood-burning heater. The firebox is surrounded by a water jacket. Once the fire heats the water, it is circulated by the small pump in the photo. The plants are placed on the tables and heat is provided to them by the large black pipes under the tables that radiate heat from the circulating water. JBG was inspired by this and is installing a similar hot-water heating system for our greenhouse this winter.
Steve Kramer, right, talks to Skip Connett of Green Gate farms about his greenhouse and farm.
Checking out Buena Tierra from the observation deck. Some neighbors questioned why this was constructed. Once we were at the top looking over the farm, though, the reason became clear.
The view of Buena Tierra from the tower says it all. In the center hay field, construction is underway on the foundation for a large wind turbine to power the farm.
Steve and Carey built their house themselves using materials from a house that was slated to be torn down. It has no hallways; instead, each room opens onto the porch. This makes the rooms easier to ventilate (there's no AC anywhere on the farm, except for the vegetable coolers). The only room that's heated is the living room/kitchen, and it's heated by a wood stove. The hot water in the house is also heated by wood. To get from one room to another in the house, you have to walk out onto the porch, and this intentionally leads to a greater sense of connection with the outside environment.
Once inside Steve and Carey's house, we were surprised by the cellar that was hidden by the rocking chair and rug in the left of the photo. It includes lots of canned and pickled goods, root vegetables, and stable items such as flour,sugar, and whole grains. It even has shelves dedicated for aging and storing homemade wine! The cellar serves a dual purpose as it can also be a storm shelter. The wood stove is pictured in the right of the photo.
Wine and canned/pickled vegetables fill the cellar shelves.
A bottle of Bunea Tierra's Mustang grape wine.
Even their toys are handmade. Ada Johnson plays with a train set.
Buena Tierra grows loofah squash to use as natural scrub sponges.
The fancy farm lawn mower
Currently, Buena Tierra is building a community kitchen and bath house for farm workers made out of native stone. The mortar is made out of simple mixture of Portland cement and the beautiful red sand from the vegetable fields.
The farm fruit orchard includes peaches, blackberries, grapes, apples, pears...
Barbado sheep at Buena Tierra
A mobile chicken coop at the farm. Beth Johnson said these were the best eggs she'd had all year.
Guinea hens are located near the house and serve as guard dogs, warning of anyone's arrival.
They even have an old-fashioned dinner bell to let the field crew know that dinner is ready.
1) Farm News
* JBG is now accepting CSA Members
* Week of November 29th CSA Box Photo & Contents List
* The Whole Story by Mario Bravo: Peche
* Nitty Gritty: Get To Know Your Farmer: Urban Patchwork
2) Updates, Meetings, and Events
* Citrus Sale Begins
* Great Gift Ideas from JBG
* JBG Hats Available for Pre-order
* Gleaning at Green Gate Farms, Saturday, Dec. 4
* Slow Food Austin Slow Session: Masa Mojo, Dec. 12
3) Recipes by Dish a Licious
*in the DISH kitchen: Get Down with Raw Food
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 November 29th CSA Box Contents
Week of November 29th CSA Box Contents
Rainbow Chard
Carrots
Broccoli
Spinach
Scallions
Salad Turnips
Baby Bok Choy
Radishes
Kohlrabi
Sweet Potatoes
Salad at Peche. Photo by Mario Bravo
The Whole Story by Mario Bravo
Peche
208 West 4th Street Austin, Texas 78701
Mon – Fri 4pm-late!
Sat & Sun – 5pm-late!
Happy Hour
M – F 4pm-6pm
all day Sunday
all day Monday
I grew up on 25 acres with a large garden that we often ate from. Friends from school were used to having their pantries stocked with the likes of Chips Ahoy cookies and Fruit Roll Ups. They would come over and ask with bewilderment, “How do you ever eat anything here? All you have is ingredients.” My family cooked from scratch. That is why, when I found out that the staff at Peche make their own mayonnaise and ketchup, I knew they weren’t messing around.
It takes great skill as a chef to create a menu, perfect it, and do it consistently. I think it takes another level of creativity and talent to create a new menu every day and nail it the way executive chef Jason Dodge did the night I ate at Peche. There is a good chance that many of the fantastic dishes that I describe below will not be on the menu when you go, surely replaced by equally amazing creations.
The drinks range from $8 to $15. I’m not usually in the business of buying drinks at that price, but if I do, they better impress me, like Vince’s reaction to an expensive milkshake at Jackrabbit Slim’s in the movie Pulp Fiction. Peche’s drinks really impressed me. They make their own house bitters and infused simple syrups at the bar. They don’t use sweet and sour, and most juices are made in house with a crusher type juicer.
When we asked what their most popular drink was, Rob kindly let us know that he was more interested in asking us the appropriate questions to conclude what our favorite drinks would be. Rob also tells stories that connect you with the drinks. He is a bit of a historian when it comes to prohibition, bartenders, and the history of particular cocktails… including the first drink to be called a cocktail. It all added to the experience for me, and I can see why Peche won best bar staff in the 2011 best of Austin reader’s poll. (Tip- they have all day happy hour on Sundays and Mondays.)
The rye whiskey with sweet vermouth, house bitters, and fig foam was superb. I was a little hesitant. I don’t like to pollute a good whiskey with anything you could add to it in a cocktail, but the way that the sweet fig foam paired to finish with the whiskey was something I could never have imagined. The Cucumber Gimlet was outstanding.
Peche offers a local farm salad made with raw butternut squash sliced thin with a peeler. I had just a taste. I’ve never had raw butternut squash, and the flavor was surprisingly similar to watermelon. I recommend trying it.
Our salad consisted of mixed greens, roasted beets, walnuts, bleu cheese, speck (a smoked prosciutto), and is finished with a vinegar reduction dressing. Beets just seem to go remarkably well with greens and a strong-flavored, soft cheese. Jason’s version was a salad after my own heart, being very similar to a recipe given to me by a JBG farmer’s market customer, which has been my favorite salad at home for close to a year now. Jason took it to the next level by adding the speck and reducing the vinegar dressing. I can only hope he serves some version of it the next time I go.
I believe they often keep a risotto dish on the menu at Peche. The night we ate there, it was large gulf shrimp and PEI mussels with risotto. That was the creamiest risotto I’ve ever had, made with SarVecchio parmesan and diced kohlrabi. The risotto itself is made from scratch, and if you are a risotto person, you have to try it.
Seared dayboat scallops at Peche. Photo by Mario Bravo
Next we had the seared dayboat scallops with JBG escarole, pancetta, cipolline, chili flakes, and garlic. It is glazed with white wine and a splash of sherry, and then finished with granny smith apple slices, fried sage, and olive oil. The large scallops were cooked to perfection, and the whole dish came together well. It was one of those plates where you try to get a small bite of each ingredient in your mouth all at once.
I was unfamiliar with cipollines. Jason explained to me that they are like a mild, sweet onion, but are actually the underground bulb of a Grape Hyacinth, or Muscari flower. Most people think that it is an onion, and I just discovered that you have to go past the first page of results on a Google search to confirm that it isn’t.
The game hen under a brick was a meal large enough for two, but once you taste it, you may want it all for yourself. They split the hen on the backside, spread it open, and press it flat under a weight to hold it close to the grill. It was served with roasted JBG carrots and turnips, and an arugula chimichurri. I personally don’t peel my carrots, but Jason let me know that ours are so tender that he peels them with the back side of the knife. The chicken was so good that I’m still not sure that I heard Jason right when he told me that all he put on it was olive oil, salt, and pepper. I think it was the best chicken I’ve ever had.
Game hen at Peche. Photo by Mario Bravo
The only thing that I have left out is that Peche is Austin’s first absinthe bar. I’m not going to write about it, because I don’t think I can do it justice. I’ll just tell you that I trust the personalities that are the Peche bartenders to guide you through absinthe history and mixology to do absinthe justice and let you make up your own mind on the recently re-legalized drink.
In every way my experience at Peche was wonderful. The shocking thing was that all the food was prepared in one of the smallest commercial kitchens I’ve ever seen in my life. It’s about the size of a food truck kitchen. Well done, team Peche.
Get To Know Your Farmer: Urban Patchwork
On the surface, Crestview appears like any other Central Austin neighborhood – streets, houses, lawns. But its backyard gardens harbor a hidden farm, aptly named Urban Patchwork. The concept is straightforward, yet so far the only of its kind: A neighborhood community combines its very own resources to produce its very own food.
Behind this idea stands a young woman with a big smile, tons of energy and an enthusiasm that is quiet contagious. “Where more than 80% of the US population lives, less than one percent of our food is produced,” says Paige. With a background in cultural studies and urban planning as well as a deep connection to nature, Paige felt inspired to bring food production back to where people live. She founded Urban Patchwork in 2009 as a non-profit organization. But this is not only about producing food. Through food she intends to bring a food culture back to the communities as well. Along the way, Urban Patchwork contributes to solving issues of food security and access.
The woman behind Urban Patchwork, Paige Hill
Urban Patchwork Farm currently entails fourteen garden plots in peoples’ private back- and front yards located in two Austin neighborhoods, Crestview and Cherrywood. They provide edibles for 40 families living in those communities. Members choose their level of involvement and sign up as a donor member, chicken host, land host, CSA subscription member, workshare member or coordinator member.
Besides growing food for their neighborhood CSA, the gardens provide welcome ground for experimentation. Paige, for example, is currently growing several varieties of peanuts to determine their suitability for the Central Texas climate. Bubbly compost tea is brewing in a converted bathtub behind her house. I shuttered as she eagerly dug through the smelly gruel-like content of a converted 5 gallon bucket to show Slow Food Austin visitors her soldier fly larvae growing operation. The larvae of the black soldier fly aid in decomposition and serve as deluxe chicken food. The smellier the bucket content, the more inviting it is to the fly to lay her eggs in it. Inspired to grow food with very few inputs and little water-use, neighborhood “farmer” Joe built an aquaponic setup that combines growing fish and veggies with fish food as the only input. A particular successful experiment was his wicking bed. A specially designed water reservoir is built under the veggie bed that keeps deeper soil levels most, but the top soil dry, thus minimizing water loss through evaporation. The plants in this bed looked lush and healthy.
Urban Patchwork Farm Plot
Food education plays an essential role in reintroducing food culture to neighborhood communities. Urban Patchwork offers workshops on all kind of topics but especially focuses on food in disguise as ornamentals or even weeds – both are already growing plentiful in the neighborhoods. Slow Food Austin visitors to Urban Patchworks’ gardens were served a vodka drink mixed with prickly pear syrup and got to take home a jar of prickly pear and wild plum jam. Paige demonstrated toasting youpon holly leaves for a delicious tea, the local alternative to green tea. Lambsquarter is grown and used as an alternative summer green, so is purslane.
The Crestview and Cherrywood neighborhoods were chosen as pilot projects because community members had already experience working together. The grand idea however, is to expand the concept to all Austin neighborhoods. Paiges’ vision is that every neighborhood in Austin has its own farm and weekly farm stand run and supported by neighbors who live within walking/biking distance of where their food is grown. Bringing a less homogeneous community together seems to me the ultimate test of Urban Patchworks’ concept. If anybody can do that, however, I am convinced Paige is the one.
2) Updates, Meetings, and Events
Organic Rio Red Grapefruit from G&S Groves. Photo by Scott David Gordon
Citrus Sale Begins
JBG is again hosting its annual bulk citrus sale. Organic oranges and grapefruit are available for purchase at a cost of $10 per 10 lb bag. These delicious oranges and grapefruit are grown in the Rio Grande Valley by G & S Groves, a certified organic grower in McAllen, Texas. Deliveries will begin the week of November 15th and continue through the end of February. To order, please click here or go to our website at jbgorganic.com.
Oranges from G&S Groves. Photo by Scott David Gordon
Great Holiday Gift Ideas from JBG
Give these great-looking certificates (and the gift of organic produce!) to friends, neighbors, and family.
JBG Gift Subscription designed by Ryan Rhodes
JBG Market Bucks designed by Ryan Rhodes
Farmers Market Bucks: Give your friends “bucks” to spend at our booth at any one of the farmers markets we attend. This now includes the Triangle and Round Rock Farmers Markets on Wednesdays, the Downtown Austin, Barton Creek, Sunset Valley, Cedar Park, Burnet Road, Callahan’s and Lakeline markets on Saturday, and the HOPE market on Sunday. These “bucks” are available for purchase in $20 increments.
CSA Gift Subscriptions: Give a CSA subscription for (4) pickups or more. Each CSA gift subscription comes with a sign-up form so the recipient can choose their start date and the most convenient pickup location.
When you purchase a gift subscription or market bucks, you can choose to have it mailed to you or to the recipient directly. If you choose to have us mail it, we can include a personal message from you. To purchase Farmers Market Bucks or a JBG CSA Gift Certificate, please click here or call the office at 512-386-5273.
T-shirts and Tote Bags make great gifts, too. To order, click here.
JBG hats designed by Ryan Rhodes
JBG Hats Available for Pre-Order
Pre-order your JBG hat and support the farm in style! Hats are $12.00 each, and we plan to ship them out in December. To pre-order, click here.
Broccoli grows at JBG. Photo by Scott David Gordon
Green Gate Farms, Austin – Gleaning After the Harvest
Sunday December 4, 1-3 p.m.
This kid-friendly workshop explores the concept of gleaning, which is the ancient practice of collecting and donating leftover crops to charity. Help glean at this historic, intown farm while teaching your children the importance of community with Green Gate Farms founders Erin Flynn and Skip Connett. Workshop begins with farm tour (suitable for all ages) featuring hands-on time with rare breed piglets, goats, chickens; exploring 109-year-old barn and hayloft; and tasting wild field greens and cultivated varieties.
Tour tickets are $15 (purchase at http://slowfoodandGreenGate.eventbee.com or click here) ; bring coolers to purchase your own certified organic vegetables, meats, and eggs.
Fennel grows at JBG. Photo by Scott David Gordon
Slow Food Austin Slow Session: Masa Mojo
Date: Monday December 12th 2011, 7 pm – 9 pm
Location: The Natural Epicurean Academy, 1700 S. Lamar Blvd. Suite #316, Austin, TX 78704
RSVP: anneh@slowfoodaustin.org
Join us as Hector Gonzalez, outstanding Interior Mexican cook and instructor, teaches us the fine art of masa preparation. The session will cover the culinary history of masa and tortillas; the different types of corn available in Austin and which are the best for tortilla making. Hector will also demonstrate:
• How to nixtamalize the corn and grind it using both old methods and new ones
• The basic method for making tortillas with different corns (yellow, white, blue)
• How to make other Mexican specialties using masa.
The Natural Epicurean Culinary Academy will be providing house salsa and guacamole to accompany the masa dishes made and the session will end with a raffle to give away of some of the materials used during the class. For more information or to sign up, click here or go to http://slowfoodaustin.org/2011/11/21/slow-session-masa-mojo-12122011/.
3) Recipes by Dish a Licious
Get Down with Raw Food
by Louis Singh | photos by Matthew C. Wright | dishalicious.com
This week, Sabine shows us how to get down with raw food!
Now, we’re not here to advocate one diet or another. Eating should be satisfying and never a guilt trip. But make good decisions. Use common sense. Listen to and respect your body.
We are here to show you some really cool cooking techniques, and raw food has a lot of them.
We’re making “Cheesy” Kale Chips. I really didn’t want to use the quotes, but it really is cheesy, sans cheese. You’ll see.
Get some kale, like this Dino kale from JBG.
Strip the leaves off and tear them into chip-sized pieces.
Wash them in a bowl of water, letting the dirt settle to the bottom. Lift the leaves out, shake off excess water and place them on some paper towels to dry.
In raw food, cashew is king. Lots of good fats, lots of good flavor, tons of nutrients.
Soak 2 cups of raw cashews in water for 6 hours to plump them up and make them easy to puree. Drain and place into a blender.
Sweet red peppers will add flavor and provide some liquid to help puree the cashews. We use 5 Carmen peppers from JBG, de-stemmed and cut into pieces, followed by about ¼ cup of fresh lemon juice. Acid always brightens flavors. We also add about 1 teaspoon of sea salt.
Bring in the “cheese”. Nutritional yeast. Doesn’t sound all that delicious, but actually salty and cheesy, in a good way. And of course, it’s good for you! Add about 2 tablespoons.
And now, we blend. You might need to work it a little. If it’s too thick to blend, add a bit of water till it gets moving.
Taste the cashew cheese and make sure it’s delicious. Season if needed, then get ready to mix.
Pour enough on to coat the leaves well.
Toss, toss, toss. Normally these go into the dehydrator to dry overnight below 118°. But we’re impatient, so we broke the rules. We baked ours in the oven at 300°. Just be sure to spread them out in single layers to they can crisp.
Bake for about 20 minutes or until crispy & crunchy and devour. Dip them in the leftover cashew cheese, or crack them on top of salads, or just eat them up.
These were the only ones that made it to a plate.
The rest were ransacked right off the sheet trays because they are just that good. “Like kale Doritos!” as one of our friends put it.
Even Jude put down his pizza to get in on the excitement. Kids choosing kale over pizza?? Now that is a bold testament to the power of cooking.
Now, get cooking!
Any cooking quandaries you’d like us to tackle? Let us know at info@dishalicious.com
Morning harvest. Photo by Scott David Gordon