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Scenes from River Road

Carrie — Mon, 06 Sep 2010 18:55:03 +0000

Escarole Growing at River Road

From the Farmer's Perspective…

Almost all of our crops for fall and winter have been or will be planted at our new land at River Road. One of the main reasons we acquired this additional acreage was so we could continue to farm in sustainable manner. In order to give the land at Hergotz Lane a rest and restore nutrients to the soil, this original JBG location has been almost entirely planted in cover crop for the past few months. The back field was planted with peas and Sudan Grass, and we mowed this down last week and are getting ready to disk it in. When we disk it in, we will add nutrients to the soil and prepare beds for the planting of another cover crop. By planting two cover crops back to back, we will rebuild the soil with organic matter and make it more fertile. We also cleared an additional 30 acres of land right next to our Hergotz Lane fields. Our next door neighbor on Hergotz is letting us farm this land, and we will soon plant this acreage in cover crop, too. The addition of 30 acres will make the Hergotz Lane property equivalent in size to River Road and bring our total acreage to 100 acres of cultivatable land. We plan to rotate farms each year for crop growing and replenish the soil every other year with cover crop.

Since Hergotz Lane is in this period of replenishment, all of our harvesting and planting for fall is occurring at the new at River Road. Here are some glimpses of what’s happening there:

Basil and Tomato Rows at River Road

Tomatoes

Bok Choy

Pepper

Prepared Beds Await Transplanting

While the crops grow at River Road, here at Hergotz Lane we continue to do a lot of seeding. After the transplants in the greenhouse make the trip to River Road for planting, we will have more seedlings ready to take their place. All of this prep work, seeding, and planting will help ensure a bountiful fall and winter harvest.

Wes seeds kale

1) Farm News

The Nitty Gritty: “Cooking on Television” by Grit Ramusckat, JBG Resident
Edible Austin features JBG in current Fall Issue

2) Updates, Meetings, and Events

Farm and Food Leadership Conference September 13 & 14; Brenton Johnson will be a panel speaker at the Conference on Sept. 13
Back to School, Back to Healthy Seasonal Cooking: Join Sustainable Food Center for Cooking Classes

3) Recipes, by Melissa Vance, JBG CSA Member

Sweet Potato, Ricotta, and Egg Yolk Ravioli with Pancetta Brown Butter Sauce
Sweet Potato-Ricotta Filling
Honey Wasabi Sweet Potato Greens

1) Farm News

“Cooking on Television” by Grit Ramuschkat, JBG resident

Since my husband and I don’t own a television, I get to watch the Food Network usually in odd places. At the Holiday Inn during travel, for example, or at the gym and most recently during a chair massage job at St. David’s Hospital. This time I scored big, as I got to see Paula’s Home Cooking, Barefoot Contessa, 30 Minute Meals with Rachel Ray and the beginning of The Neelys during the 2 1/2 hours I spent there.

Even though we don’t have a TV, we sometimes watch TV shows on our computers. Among the most recent were Jamie Oliver’s Jamie at Home and Oliver’s Twist and Julia Child’s French Chef.

While watching the shows at the massage gig, I couldn’t help but to compare them to the others.

Whereas Jamie’s cooking began in his garden or at the farmer’s market, the Food Network’s chefs’ began with a visit to the shiny, white, humming behemoth: the refrigerator. Like water “comes from the faucet”, produce cooked on the Food Network seems to “come from the fridge”. Or so it appeared.

Back in the day, Julia Child often started her shows introducing an exotic or forgotten ingredient, one time it was caul, the stringy lining of a pig’s stomach. Another time it was live lobsters of all different sizes – the Jumbo one she proceeded to leave on the counter for the rest of the show. All that Contessa introduced me to was a fish fillet.

As Jamie often spoke of his ingredient choices as “preferably organic”, the O-word was nowhere mentioned on the afternoon shows of the Food Network. Both Jamie Oliver and Michael Pollan suggest to treat meat as a side dish, as a “flavoring or special occasion food” (Rule 23 in his Food Rules). Not so on the Meat Food Network. Gigantic portions of meat or fish (fillets) were being served.

The thing that stood out to me most, however, was that the Food Network chefs were overweight and out of shape. And this was not only due to the distortion of the older television at the hospital. So were the actors and actresses in the breakfast cereal advertisements that consumed the breaks. Does television reflect the new American average? Or were those portions really too big? Is the hike to the fridge too short after all?

Photo by Jody Horton for Edible Austin

Edible Austin features JBG in current Fall Issue

Be sure to pick up a copy of the current issue of Edible Austin — JBG is featured in the “Farmer’s Diary.” The story details JBG’s impressive growth from a backyard garden to a 70-acre, certified organic vegetable farm. To read the online version, just click here: http://www.edibleaustin.com/content/editorial/editorial/661?task=view

2) Updates, Meetings, and Events

Farm and Food Leadership Conference September 13 &14

Come Hear from Leading Experts on Food & Farm Policy Issues! Come join an exciting gathering of farmers, foodies, consumers, and nonprofit activists at the 4th Annual Farm and Food Leadership Conference, in Austin, Texas on September 13-14, 2010! This two-day event will focus on policy and regulatory issues affecting agriculture and our food supply, including the next Farm Bill, food safety issues, raw milk, Codex, NAIS, water use issues, regulation of slaughterhouses, Slow Money, and more. There will also be workshops to help you become a more effective activist, including how to lobby and how to develop an effective message.

Brenton Johnson will participate on the following panel as part of the Farm and Food Leadership Conference on September 13th: Distribution and Scaling: How Do We Take Local Foods to the Next Step?: Brenton Johnson, Johnsons’ Backyard Garden; Chris Romano, Whole Foods Market; Mathew O’Hayer, Vital Farms; Elizabeth Winslow, Farmhouse Delivery; Sue Beckwith, Texas Organic Farmers & Gardeners Association and Shades of Green Farm

National radio commentator and author Jim Hightower will provide the keynote address at Tuesday’s lunch.

A full agenda is available at: http://farmandranchfreedom.org/sff/Agenda.pdf

WHEN: Monday and Tuesday, September 13-14, 2010

WHERE: Mexican-American Cultural Center, 600 River St., Austin, TX 78701

REGISTRATION: Register online or download a registration form and mail it to P.O. Box 809, Cameron, TX 76520.

LODGING: We’ve arranged for a block of rooms at the nearby Clarion Inn at a special rate of $85/night plus taxes. Call 1-800-434-737 to reserve a room before September 5, and be sure to mention that you’re with the Farm & Food Leadership Conference.

For more information, visit http://farmandranchfreedom.org/conference-2010 or contact the Farm and Ranch Freedom Alliance at info@FarmAndRanchFreedom.org.

Back to School, Back to Healthy Seasonal Cooking: Join Sustainable Food Center for Free Cooking Classes

The Happy Kitchen/La Cocina Alegre is hosting cooking classes in September.

September might seem far away as we sweat through the heat of the summer, but all that fantastic fall produce is closer than you think. Register for the Happy Kitchen’s upcoming cooking and nutrition class and learn what to make with the bounty that fall brings! Classes will cover how to select and prepare healthful, seasonal foods as well as nutrition information that can help you and your family meet your health and wellness goals.

What you get:

Six 1.5 hour classes filled with cooking and nutrition information
Five bags of groceries (one at each of the first 5 classes) to try that week’s recipe at home
Numerous recipes and nutrition handouts
A free copy of The Happy Kitchen cookbook

*Registration for all 6 classes is required; Cost is $175

When: Wednesday nights from 6:30 – 8:00 pm 9/29, 10/6, 10/13, 10/20, 10/27, and 11/13
Where: YMCA Town Lake, 1100 West Cesar Chavez Street, Austin, TX 78703

3) Recipes, by Melissa Vance, JBG CSA Member

Recipe Card: Sweet Potato, Ricotta, and Egg Yolk Ravioli with Pancetta Brown Butter Sauce

This recipe was inspired by a dish I saw Mario Batali create on Iron Chef America. Give it a try — it’s rich and comforting. When you cut into the ravioli the egg yolk flows out and combines with the butter to make a luscious sauce. Again, it’s rich so serve with a light salad.

Ingredients

Pasta Dough:

2 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
3 large eggs, plus 1 for egg wash
1 tablespoon olive oil
Cornmeal, for dusting

Filling:

1 ½ cups Sweet Potato-Ricotta Filling, recipe below
12 farm fresh eggs

Sauce:

½ stick butter
1 small yellow onion, diced
6 oz pancetta, diced
½ cup white wine

Directions

Prepare the pasta dough:

In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, one at a time, and continue to mix. Drizzle in the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, about 10 minutes. Wrap the dough in plastic wrap and let rest for about 30 minutes.

Cut the ball of dough in fourths, cover and reserve the pieces you are not immediately using to prevent them from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine starting at the widest setting. Reduce the setting and crank the dough through again 2 times. Continue tightening until the machine is at the narrowest setting. The dough should be paper-thin and you should be able to see your hand through it. Repeat with the remaining dough.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Lay out one of the long sheets of pasta on a floured surface, and brush with the egg wash. Drop 2 tablespoons of the filling on the pasta sheet, just over 4 inches apart. Using your finger, hollow out a well in the center of each mound. Carefully break the eggs, 1 at a time, into a small bowl, and transfer 1 yolk into the center of each well. The yolk must be whole and unbroken. Carefully lay a second sheet of pasta on top of the filling, being careful to make sure the pasta makes contact between the mounds of filling. Gently press out air pockets around each mound of filling. Using a 4 inch circle cutter, cut out ravioli shapes, remove excess pasta, and press the edges of the ravioli together to create a seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

Prepare the sauce:

Melt 2 tablespoons of the butter in a hot sauté pan. Add the onions and sauté until translucent. Add the pancetta and cook until rendered, about 5 minutes. Deglaze the pan with the white wine and reduce by half. Add the remaining butter and cook until the butter melts and turns golden brown. Keep warm.

Final assembly:

Cook the ravioli in boiling salted water for about 4 minutes, or until a minute or so after it floats to the top of the water. Lift the ravioli from water with a slotted spoon, drain well, and place on a warm dining plate. Spoon some of onion pancetta mixture on top of the ravioli and finish with a spoonful of hot butter. Serve immediately.

Sweet Potato-Ricotta Filling:

1 cup sweet potato pulp (baked, skins discarded, mashed)
½ cup whole milk ricotta
¼ cup cream
Pinch garlic powder
Pinch cayenne
Kosher salt and black pepper

In a food processor, blend the sweet potato, ricotta, cream, garlic powder, cayenne, and a heavy pinch salt and pepper. Adjust seasoning and set aside.

Recipe Card: Honey Wasabi Sweet Potato Greens

The sweet tart taste of this sauce helps ease the bitterness of the greens. Make it a meal by doubling the sauce and pouring it over grilled salmon as well as the greens. Top it with a bit of green onion and you have a tasty dinner.

Ingredients

1 bunch sweet potato greens, stems removed, washed well
3 tablespoons mirin
1-2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon fresh ginger, minced
2 teaspoons wasabi paste (more if desired)

Bring a large pot of salted water to a boil. Blanch the greens for 1 minute in the boiling water then remove to a bowl of ice water. Once the greens have chilled, remove from the ice water and dry well. Set aside.

Combine the remaining ingredients in a sauté pan and bring to a simmer. Reduce by half. Add the sweet potato greens and toss to combine. Cook until the greens are warmed through. Serve hot.

River Road Rows of Green Beans

Let it Grow

Carrie — Tue, 31 Aug 2010 16:06:29 +0000

Aubrey checks out the seedlings for growth.

From the Farmer's Perspective…

At JBG, we continue to be very busy seeding and planting. Just this morning, we planted 8,000 row feet of green beans – the equivalent of nearly two miles – so get ready for lots of green beans! We are also continuing to dig up sweet potatoes and should have these in the CSA boxes for the next couple of months. Our bok choy is looking really good in the field and will be ready to harvest soon. We have arugula ready to harvest now, so look for it in your CSA box this week. Monday we also started picking the first of our fall tomatoes. Quantities will be limited this week so not all shares will receive them, but we should have enough to go around soon once the plants have had more time to produce. Our summer squash should be making a return next week as well.

Tomatoes harvested Monday at River Road

Brenton and Hector examine the arugula.

In the greenhouse, there are over seventy-five thousand transplants growing. This includes broccoli, rutabaga, brussel sprouts, cauliflower, kale, cabbage, lettuce, kohlrabi, fennel, parsley, and endive. We are preparing the beds needed for all of these transplants and for the direct seeding of carrots and beets. There’s definitely a lot to look forward to in the coming weeks and months as these transplants continue to grow and start to produce.

Hardworking JBG workshares, interns, and staff pose in the greenhouse.

1) Farm News

The Nitty Gritty: “Cooking Locally and Seasonally” by Grit Ramusckat, JBG Resident
Eggs: Know Your Producer
Austin American Statesman Article of Interest: At Del Valle Jail, Inmates Work the Land

2) Updates, Meetings, and Events

Like Free Stuff? Follow JBG on Twitter and Facebook! Friday Giveaways every week!
Back to School, Back to Healthy Seasonal Cooking: Join Sustainable Food Center for Cooking Classes

3) Recipes, by Melissa Vance, JBG CSA Member

Hot Pepper Chili
Spice Mix
Jalapeno Cheddar Cornbread
Spiced Pork and Winter Squash with Noodles

1) Farm News

“Cooking Locally and Seasonally” by Grit Ramusckat, JBG Resident

As a lover of food and cooking, I am always searching for new and ingenious recipes for transforming our farm-fresh CSA produce into tasty and diverse meals. What sets the following two cookbooks apart from others that also focus on seasonality is that they contain more than just recipes. Stories from local farmers and food artisans here in Central Texas provide a rich backdrop to the recipes. Getting to know our local food producers a little better through their stories makes appreciating their work easier. These cookbooks help build community as they connect us to our growing local food scene.

The following are brief reviews of two recent publications. Both books are available through Book People.

Edible: A Celebration of Local Foods, by Tracey Ryder and Carole Topalian

This cookbook was published by the founders of the Edible Cities Magazines of which the Edible Austin Magazine is part. The first two thirds of the book contain in picture and print the best Edible stories gathered from all Edible City Magazines of the past years. There you will find a henhouse story by Carol Ann from Boggy Creek Farm as well as my favorite story from Hugh Fitzsimmons’ Thunderheart Bison. The remaining third features the best of all Edible City recipes separated into spring, summer, fall and winter sections. The recipes are further organized into first courses, main courses, side dishes and desserts. Amy Crowell’s recipe for wild onion and spinach tart is there too, as well as Dai Due’s mashed sweet potatoes with candied kumquats.

Another neat thing about this book is that the reader gets a great overview of what happens in local food scenes all over the country. This makes it an ideal travel guide. Food memories of another region can be brought home and relived. In the end, the Edible cookbook connects readers to an even bigger local food community, one that brings together the whole country.

Eating Local: The Cookbook Inspired by America’s Farmers, by Janet Fletcher

The book takes the reader to ten small-scale family farms across the country that share their favorite recipes with us. The book is organized into categories of vegetables, fruit and meat & eggs and within each category the recipes are organized alphabetically. One of our local farms here in Austin—Green Gate Farms—run by Skip Connett and Erin Flynn, is featured in the book.

Both cookbooks are interspersed with gorgeous photographs, which do a great job documenting not only the look of the finished dishes, but also the local terroir, food artisans and farmers at work.

Celebrate local food! The Sustainable Food Center is working on a totally local food cookbook, featuring stories and recipes from local farmers, farmers market shoppers and local food artisans. To submit your recipe to the SFC cookbook project, email susanl@sustainablefoodcenter.org.

And as some of Brenton’s role-model farms such as Angelic Organics have already done I think it’s time to work on a JBG farm cookbook. Don’t you agree…?

Eggs: Know Your Producer

Fruitful Hill chickens enjoy the pasture

The recent salmonella-linked egg recall has underscored the importance of knowing how your eggs are produced. JBG works with two local egg producers, Fruitful Hill Farm (formerly named Ringger Family Farm) and Tierra Madre Farms, both of which are committed to treating their chickens well and to producing high-quality, healthy eggs.

Fruitful Hill Farm is located in Smithville, TX, and is run by the Ringger family. Here’s how they describe how their chickens are raised:

The way we raise our chickens creates a different product for consumers who are interested in healthy and local foods. We use no chemicals or hormones with our chickens or our pasture. We move the chickens about once a week to a new section of pasture so they get new grass and bugs to eat. An “eggmobile” is moved along with the chickens so that they have a place to lay the eggs, and some protection from the wind and sun. Moving them across pasture also provides for a more evenly distributed return of fertilizer to the soil. Their diet is supplemented with a high-quality high-variety feed and organic vitamins and minerals.

Fruitful Hill eggmobile

Tierra Madre Farms is located in Rosanky, TX, and is operated by John Chandler. Here’s how he describes how his chickens are cared for:

The “Lucky Ladies”, as the 400 laying hens at Tierra Madre Farms are lovingly referred to, have 30 acres of pasture to roam about on. Every four days (weather permitting) the girls’ mobile hen house is pulled by the tractor to fresh pasture, where they can roam about eating fresh green grass and clovers, as well as chase grasshoppers until their little hearts are content. To supplement the girls natural grass and insect diet, they are fed Texas-grown, certified-organic feed bought from Coyote Creek Organic Feed Mill in Elgin. Rather than giving them antibiotics, the girls get weekly snacks of organic yoghurt and apple cider vinegar to keep them in top-health. The Lucky Ladies are kept safe from predators by their very own guard dogs, Libby and Benjamin, a Great Pyrenees and Catahoula, who are thoughtful enough to take the night shift in order to give Farmers John and Blake some sleep. Tierra Madre Farms, located near Bastrop, is committed to sustainably raising fine-quality local food products for Central Texas. See pictures off the animals and keep up with all the action on Facebook. (http://www.facebook.com/TierraMadreFarms).

Tierra Madre chickens

To get eggs from these local producers, just add them to your CSA order when you sign-up or renew. Then, you can pickup your eggs when you pickup your CSA share. If you have any questions, please email the farm at farm@jbgorganic.com or call the office between 8am and 12pm, Monday-Friday, at 512-386-5273.

Austin American Statesman Article of Interest: At Del Valle Jail, Inmates Work the Land

Read a Statesman article about an innovative gardening program at a Del Valley jail.

2) Updates, Meetings, and Events

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!

JBG Twitter Master Hector Gonzales takes on Brenton Johnson

Back to School, Back to Healthy Seasonal Cooking: Join Sustainable Food Center for Free Cooking Classes

The Happy Kitchen/La Cocina Alegre is hosting cooking classes in September.

What you get:

*Registration for all 6 classes is required; Cost is $175

When: Wednesday nights from 6:30 – 8:00 pm 9/29, 10/6, 10/13, 10/20, 10/27, and 11/13
Where: YMCA Town Lake, 1100 West Cesar Chavez Street, Austin, TX 78703

3) Recipes, by Melissa Vance, JBG CSA Member

Recipe Card: Hot Pepper Chili

Whenever I have an abundance of sweet peppers and chilies I like to make this recipe. It may seem strange to cook such a spicy dish in the summer months but hot foods can actually help cool you off. Serving this chili with plenty of cold beer doesn’t hurt either.

Ingredients

4 tablespoons lard or butter
2 yellow onions, diced (about 2 cups)
2 red bell peppers, seeded and diced (about 2 cups)
4-6 various sweet peppers, seeded and diced (about 2-3 cups)
4 jalapenos or hinkelhatz, seeded and minced
4 cloves garlic, minced
1 pound ground beef
¼ pound bulk chorizo
Spice mix, below
½ cup tomato paste
1 quart tomato sauce
2 tablespoons honey
12 ounces beer (Fireman’s Four is great)
1 cup chicken stock
1 cup dried beans, cooked (3 cups prepared) or 2 cans pinto beans, drained
1 cup shredded cheddar, for garnish

Directions

In large stock pot over medium high heat, add the lard or butter. Add the onions and a pinch of salt and cook until almost translucent. Add the peppers and jalapenos and cook until slightly caramelized, about 6 minutes. Add garlic and sauté a minute longer. Add the ground beef and chorizo. Cook until the meat is nicely browned and cooked through, about 7 to 10 minutes. Add in the spice mix, stir to combine, and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes. Stir in the tomato sauce, honey, beer, and chicken stock. Add the beans and bring to a boil. Lower the heat and simmer for 1½ -2 hours. Season to taste with salt and pepper. Serve hot with a handful of shredded cheddar.

Spice Mix

1 tablespoon granulated onion
1 tablespoon granulated garlic
3 tablespoons chili powder
1 tablespoon ground chipotle
2 teaspoons smoked paprika
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon kosher salt
2 teaspoons black pepper

In a bowl, combine all spices together.

Recipe Card: Jalapeno Cheddar Cornbread

This cornbread packs a little heat along with the sweet! It’s also great with corn added to the mix. To keep the cornbread tender make sure not to over mix the batter and don’t combine the wet and dry ingredients until just before you are ready to bake it.

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
2 large eggs
1 cup milk
3 jalapenos, seeded and minced
1/2 cup sharp cheddar, shredded
1 tablespoon lard or olive oil

Directions

Heat the oven to 375 degrees. Place a 9” or 10” cast iron pan or pie tin in the oven to preheat.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs with the milk. Add the wet ingredients to the dry ingredients and stir until almost combined, maybe 4 or 5 strokes. Fold in the jalapenos and cheese. Do NOT over stir! Add the fat to the hot pan and allow to melt. Pour the batter into the hot pan. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Serve warm in wedges.

Recipe Card: Spiced Pork and Winter Squash with Noodles

This recipe will surprise you. The cinnamon and paprika pairs so beautifully with the squash and pork without being “sweet”.

Ingredients

3 tablespoons olive oil
1 pound pork chops, cut into bite-sized cubes
2 yellow onions, sliced thinly
1 large winter squash (acorn, butternut, or kabocha), peeled, seeded, and diced
2 garlic cloves, minced
½ cinnamon stick
2 teaspoons paprika
1 pinch cayenne
3 sprigs fresh thyme
½ cup golden raisins
1 ½ cups pork or chicken stock
½ pound pasta, long or short shapes
1 ½ cups sour cream, at room temperature
Kosher salt and black pepper

Directions

Heat the olive oil in a large sauté pan over medium heat. Add the pork and brown well. Sauté until cooked through. Transfer the pork from the pan to a bowl and set aside.

Add the onions and a pinch of salt to the hot oil and cook until almost translucent. Add the cubed squash and sauté for about 5-6 minutes. Add the garlic and sauté for a minute longer. Add the cinnamon stick, paprika, cayenne, thyme sprigs, raisins, and stock. Bring to a boil then reduce the heat to maintain a low simmer for 10-15 minutes, or until the squash is tender.

Bring a large pot of salted water to a boil. Cook the pasta to al dente and drain.

Add the pork to the squash mixture to heat through. Remove the cinnamon stick and thyme sprigs. Remove the pan from the heat and stir in the sour cream. Serve hot spooned over warm pasta.

Washing and Sorting Beets

Transition Time

Carrie — Tue, 24 Aug 2010 03:13:05 +0000

Farm volunteer Aubrey gives us a hand

From the Farmer's Perspective…

We are in the middle of preparing for the seasonal transition of summer to fall. We have been very busy pulling up finished summer crops and are preparing beds for our cool season crops. Last week, we planted red potatoes (which should be ready for digging up the first part of November) and green beans (which we should harvest from mid October to mid November). This week, we will finish planting our last round of squash and cucumbers for the year. We are also continuing with our intensive seeding. Last week, we seeded a 11,000 plants, and we will do 11,000 more this week, too. By the end of this week, we will have seeded broccoli, Chinese cabbage, lettuces, kohlrabi, parsley, endive, fennel, brussel sprouts, rutabaga, and cauliflower (including purple, yellow, Romanesco).

Purple, Yellow, and Romanesco Cauliflower

So, there is a lot to look forward to in the weeks to come. In 3-4 weeks, members can expect to get more tomatoes in their boxes — both San Marzanos and slicers. This week’s box also includes something new to look for: sweet potatoes! They are finally ready and will be making their way into CSA boxes starting Tuesday.

Arugula starting to grow

1) Farm News

The Nitty Gritty: “Pistachio, the Happy Nut” by Grit Ramusckat, JBG Resident
We’re Hiring: JBG needs a Delivery Driver
Lila and Drew versus the Giant Weeds!

2) Updates, Meetings, and Events

Back to School, Back to Healthy Seasonal Cooking: Join Sustainable Food Center for Cooking Classes
Help JBG at the Farmers Market!
Like Free Stuff? Follow JBG on Twitter and Facebook! Friday Giveaways every week!

3) Recipes, by Melissa Vance, JBG CSA Member

Roasted Butternut Squash Soup with Sherry and Lemon Chevre
Cucumber Basil Lemonade
Basil Simple Syrup
Potatoes Lyonnaise

1) Farm News

“Pistachio, the Happy Nut” by Grit Ramusckat, JBG Resident

Native to the middle east, the pistachio nut is the fruit of a desert tree. In China it’s known as the Happy Nut, because its partially opened shell looks like a smiling face. In the United States, 98% of pistachios are grown in California’s central valley but New Mexico proudly produces the remaining 2%. The tree’s unique temperature requirements mean it must be grown in climates that have at least 100 cold days but no ground freezing. They are low water using but some irrigation is necessary for a happy, plump nut.

The trees are either male or female, both of which are required to produce the fruit. The males produce the pollen and once fertilized, the females bear the fruit. Jokingly referred to as the harem nut, one male tree can pollenate up to eight females. Bees aren’t required for pollination in New Mexico since the strong southwestern winds do the job.

Southern New Mexico’s Tularosa basin enjoys the special climate necessary for pistachio trees. There, I visited The Heart of the Desert Pistachio Farm, a family-run outfit with thousands of trees, a staff of at least 20 and a large processing facility. They and others supply New Mexico with pistachios and also have a significant national and international customer base.

If you’ve noticed pistachio shells with a red or green coloring, it’s because they’ve been dyed during processing. If the outer shell is not removed within a short time after harvest, the inner shell may become blemished. Less quality-concerned growers hide the blemishes with these dyes.

Our tour guide shared her own happiness about the benefits of eating pistachios. After starting eating the nuts regularly, she managed to reduced both her cholesterol and weight significantly. Other lifestyle and diet changes followed the lead of this happy nut.

Pistachio, the Happy Nut

JBG Delivery Driver Position Available

JBG is looking to hire a delivery driver – please help us spread the word. This position is 25-30 hours per week, Tuesday-Saturday. While it is primarily a driving position, Saturday hours would also include working at one of the Farmers Markets. We are looking for someone with an excellent driving record and good personal skills. A strong interest in working for an organic farm is also a plus! Interested applicants should email the farm at farm@jbgorganic.com.

Lila and Drew versus the Giant Weeds!

Lila and Drew pitched in this week and helped us take out some extra large weeds at the Hergotz farm.

Lila with an extra large weed

Drew removes a big one

2) Updates, Meetings, and Events

Back to School, Back to Healthy Seasonal Cooking: Join Sustainable Food Center for Free Cooking Classes

The Happy Kitchen/La Cocina Alegre is hosting cooking classes in September.

What you get:

*Registration for all 6 classes is required; Cost is $175

When: Wednesday nights from 6:30 – 8:00 pm 9/29, 10/6, 10/13, 10/20, 10/27, and 11/13
Where: YMCA Town Lake, 1100 West Cesar Chavez Street, Austin, TX 78703

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.

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!

3) Recipes, by Melissa Vance, JBG CSA Member

Recipe Card: Roasted Butternut Squash Soup with Sherry and Lemon Chevre

This is a wonderful aromatic and savory soup. It also works well with acorn or kobucha squash. Make sure to serve this with plenty of crusty bread.

Ingredients

1 large butternut squash, cut in half lengthwise and seeds removed
Olive oil
3 tablespoons butter
1 yellow onion, sliced
4 cloves garlic, sliced thinly
1/4 cup sherry
1 quart chicken stock or vegetable stock
1/2 cup heavy cream, at room temperature
Kosher salt and black pepper
1/4 cup goat cheese (chevre)
2 tablespoons heavy cream
Zest of half a lemon

Directions

Preheat oven to 350 degrees. Place butternut squash in a large roasting pan, flesh side up. Drizzle with olive oil and sprinkle with salt and pepper. Flip the squash over so that the skin side is up. Place in the oven and roast for 45 minutes, or until tender when pierced with a fork.

Melt the butter in a soup pot over medium heat. Add the onions and a generous pinch of salt. Sweat the onions until translucent, taking care not to caramelize them. Add the garlic and cook for 1-2 minutes. Deglaze the pan with the sherry and reduce the liquid by half. Add the chicken stock and bring to a simmer. Scoop out the flesh of the butternut squash and add it to the stock. Simmer for 10-15 minutes. Pour the soup into a food processor or blender and puree until smooth. Pour soup back into the pot and stir in the cream. Season to taste with salt and pepper. Reheat if necessary. Combine the chevre, cream, and lemon zest. Portion out the soup into bowls and garnish with a teaspoon or two of the chevre. Serve hot.

Recipe Card: Cucumber Basil Lemonade

This drink is wonderful as a cocktail with the addition of Paula’s Texas Lemon and vodka. Very refreshing on these wickedly hot summer days.

Ingredients

1 large or 2 small cucumbers, peeled and diced
1 cup water
1 lemon, juiced

Basil Simple Syrup:

1/4 cup sugar
1/4 cup water
2 sprigs basil

Directions

Place the diced cucumber and water in a food processor. Puree until smooth. Pour through a fine mesh strainer and discard the pulp. Chill the juice well.

In a saucepan over medium heat, combine the sugar, water, and basil. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and allow to steep until cool. Once cooled, remove the basil.

Combine the lemon juice with the cucumber juice and add the simple syrup, little by little, until the mixture is sweetened to your liking. Serve cold over ice.

Recipe Card: Potatoes Lyonnaise

I love Potatoes Lyonnaise. It’s like a Pommes Anna with sautéed onions. Crispy, creamy, buttery, slightly sweet. Just lovely.

Ingredients

3-4 large potatoes, peeled, sliced thin on a mandoline
2 tablespoons olive oil
1 large yellow onion, sliced thinly
2 cloves garlic, minced
1 stick butter
Kosher salt and pepper

Directions

Preheat the oven to 400 degrees.

Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2-3 minutes. Drain the potatoes and set aside.

In a medium oven-proof sauté pan, heat the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Lower the heat to medium and sauté the onions until translucent. Add the garlic and heat until fragrant about 1-2 minutes more. Remove the onions and garlic to a bowl. Set aside.

Place the pan back on the stove and melt the stick of butter over low heat. Once the butter is melted, turn off the heat. Pour half of the butter into a small bowl and reserve. Cover the bottom of the hot pan with 1/3 of the potatoes. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with another layer of potatoes. Repeat the layering with the remaining onions, and ending with the remaining potatoes. Pour the remaining butter over the top evenly. Place the pan in the oven and cook for 15-20 minutes or until the potatoes are golden brown. Remove the pan from the oven and allow to cool slightly before plating. Serve warm.

James in field of okra

Preparing for the Fall

Carrie — Tue, 17 Aug 2010 02:42:22 +0000

Harvesting purslane in the heat

1) In Your Box this Week

2) Farm News:

Goodbye to Neysa
From the Farmer’s Perspective
The Nitty Gritty: “Loquats & Loquat Seed Liqueur!” by Grit Ramusckat, JBG Resident

3) Updates, Meetings, and Events

Back to School, Back to Healthy Seasonal Cooking: Join Sustainable Food Center for Cooking Classes
Help JBG at the Farmers Market!
Like Free Stuff? Follow JBG on Twitter and Facebook! Friday Giveaways every week!
Now Accepting New Members

4) Recipes, by Melissa Vance, JBG CSA Member

Fresh Cucumber Pepper Salad with Jalapeno Lime Vinaigrette
Spicy Asian Noodle Salad
Okra Fritters

5) Johnson’s Backyard Garden Contact Info

1) In Your Box this Week

Sweet Potato Greens
Sweet and Hot Peppers
1015 Onions
Okra
Basil
Butternut Squash
Eggplant
Garlic
Purslane or Mint
Cucumbers
Potatoes or Beets

Coming soon!
Sweet potatoes

2) Farm News

Goodbye to Neysa

Neysa

JBG staff and Workshare volunteers said goodbye to Neysa last Friday. For the past 8 months, Neysa has been a big part of JBG. We will really miss her but wish her well as she and Travis make plans to start their own farm.

Seedling

From the Farmer’s Perspective: Preparing for the Fall

With the temperatures rising to over 100 degrees, the heat has taken a toll on our plants and has reduced our levels of production. This intense heat can weaken plants, making them more vulnerable to pests. This happened to our squash plants when they were devastated recently by army worms. These worms also took a toll on some of our cucumbers and melons. To fight future trouble, we have moved our next planting over 1,500 feet away from this infestation.

In the August heat, it helps to focus on the future. We are working hard to get our fall produce ready for planting. Our greenhouse is filling up with flats, and we have been seeding rutabega, califlower, lettuces, and broccoli. Fenel and parsley transplants are already growing in the greenhouse. In the fields last week at River Road, we planted green garlic, multiplying onions, amarath, collards, kale, bok choi, mizuna (a leafy grean) and tatsoi. This week, we will be planting the seed potatoes that we kept in storage from the spring as well as more green beans.

In addition to working on growing a bountiful fall crop, we will be harvesting sweet potatoes this week, and members can look forward to getting these in their boxes within the next one to two weeks. To help us with all of this work, we have four new arrivals at JBG. We welcome Perrine and Aubrey who are on a break from operating cruises in the British Virgin Islands. Since it’s hurricane season, they’re taking a break from the water by joining us here at the farm. New JBG interns Wes and Summer also had their first day today. Working in the heat at River Road today could definitely qualify as trial-by-fire. Hopefully, they, too, have their sites set on the fall’s cooler weather and abundant produce.

Loquats & Loquat Seed Liqueur by Grit Ramusckat, JBG Resident

Like many northerns, before moving to Austin loquatwere unknown to me. But driving around town in May, you see them all over; the boldly textured evergreen foliage heavily laden with yellow fruit.

Native to China, they’ve been cultivated in the far east for over 1000 years. As they’re easy to grow in subtropical to mild temperate climates they’re often enjoyed as much as ornamental trees as for their fruit. They’re also grown widely in Southern Europe, North Africa and the Middle East. Like most related plants, the seeds and young leaves are slightly poisonous, containing small amounts of cyanogenic glycosides which release cyanide when digested, though the low concentration and bitter flavor normally prevents enough being eaten to cause harm. Eaten in quantity, loquats have a gentle but noticeable sedative effect, lasting up to 24 hours.

But the fruit is only half of the story.

This summer I discovered a delicious liqueur easily made from their seeds, which have a strong flavor quite like almonds, and produces a liqueur reminiscent of ammaretto. However, according to Wikipedia be warned, because “due to the presence of cyanogenic glycosides, bulk consumption may pose a risk of cyanide poisoning.” That said, I’ve survived long enough to write about it…!

Italian Loquat Seed Liqueur

Homemade Italian Loquat Seed Liqueur Recipe

Dry 1 ¼ Cups (~200g) of loquat seeds in sun for a week on a baking sheet.

Add seeds to a glass bottle with 12 oz (375ml) grain alcohol, a piece of lemon rind and a piece of vanilla bean. Keep covered in sun for 1 month, shaking it occasionally.

Prepare simple syrup bringing 1 Cup (~300g) sugar and 1 Cup (~300g) water to a boil, then let cool. Strain the seeds, lemon rind and vanilla bean from the spirits and discard them. Filter the spirits to remove any silt and mix in the syrup. Age in the dark for at least 2 months before drinking.

Notes: while the recipe calls for grain alcohol, vodka could be used in a pinch. Also, the longer it ages the mellower reminiscent of Amaretto it becomes.

Bunching purslane & keeping Austin weird

3) Updates, Meetings, and Events

Back to School, Back to Healthy Seasonal Cooking: Join Sustainable Food Center for Free Cooking Classes

The Happy Kitchen/La Cocina Alegre is hosting cooking classes in September.

What you get:

Six 1.5 hour classes filled with cooking and nutrition information

Five bags of groceries (one at each of the first 5 classes) to try that week’s recipe at home

Numerous recipes and nutrition handouts

A free copy of The Happy Kitchen cookbook

*Registration for all 6 classes is required; Cost is $175

When: Wednesday nights from 6:30 – 8:00 pm 9/29, 10/6, 10/13, 10/20, 10/27, and 11/13

Where: YMCA Town Lake, 1100 West Cesar Chavez Street, Austin, TX 78703

Help JBG at the Farmers Market!

JBG Peppers

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!

4) Recipes, by Melissa Vance, JBG CSA Member

Fresh Cucumber Pepper Salad with Jalapeno Lime Vinaigrette

Fresh Cucumber Pepper Salad with Jalapeno Lime Vinaigrette

* 2 cucumbers, julienne cut
* 2 cups assorted sweet peppers, sliced thinly
* 1/2 onion, sliced thinly and rinsed in cold water
* 2 carrots, peeled and julienne cut

Vinaigrette:

* 3 limes, juiced
* 1/4 cup sugar
* 1/2 clove garlic, minced
* 1 jalapeno, minced
* 2 tablespoon chopped cilantro
* 1/4 cup olive oil
* Salt and pepper to taste

Combine the cucumbers, peppers, onions, and carrots in a large bowl.

In a small jar or cup with a lid, combine all of the vinaigrette ingredients. Shake to thoroughly mix. Season with salt and pepper to taste.

Pour the vinaigrette over the vegetable mix and toss to combine. Allow to marinate for 10-20 minutes in the fridge. Serve cold.

Cook’s Note: This vinaigrette is summery and bright. It really enhances the sweetness of the peppers and the freshness of the cucumbers. If the dressing is too acidic for your taste add more olive oil. I like to go light on the oil to keep the flavors intense.

Spicy Asian Noodle Salad

Spicy Asian Noodle Salad

* 2-3 tablespoons olive oil
* 1 red onion, sliced
* 1 large carrot, peeled and sliced into half moons
* 5-6 cremini or button mushrooms, sliced
* 2-3 cups assorted mild and hot peppers, seeded and sliced
* 2 large summer or pattypan squash, sliced
* Kosher salt and black pepper
* 1/2 pound thin spaghetti, broken in thirds to reduce length
* 2 tablespoons white sesame seeds
* 2 tablespoons black sesame seeds

Dressing:

* 1/4 cup rice vinegar
* 2-3 tablespoons soy sauce, to taste
* 1-2 tablespoons toasted sesame oil
* 1/4 cup olive oil
* 1/4 cup honey
* 1/2 cup smooth unsweetened peanut butter
* 2 garlic cloves, minced
* 2 teaspoons fresh ginger, grated
* 1 generous squirt sriracha or hot sauce

Bring a pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain and set aside.

In a large sauté pan heat the olive oil. Add the onions, carrots, and a pinch of salt and cook until the onions are translucent. Add the mushrooms and cook until they release their liquid and brown slightly. Add in the peppers and cook for about 4-5 minutes, or until they start to soften. Add in the squash and cook until tender. Season to taste with salt and pepper and set aside.

For the dressing, whisk together all the ingredients in a large bowl until it creates a smooth mixture. Taste and adjust the seasoning with additional soy or honey.

Combine the cooked spaghetti with the sautéed veggies in a large bowl. Pour the dressing over the spaghetti mixture and mix until evenly distributed. Garnish with the sesame seeds and refrigerate until cold. Serve cold or at room temperature.

Cook’s Note: I brought this dish to the last JBG pot luck so many of you might have already tried this! It’s one of my most requested recipes.

Okra Fritters

Okra Fritters

* Canola oil
* 1 1/2 cups self-rising flour
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* Dash cayenne
* Kosher salt and black pepper
* 1 cup milk
* 1 teaspoon apple cider vinegar
* 1 egg, beaten
* 3 cups okra, thinly sliced

Pour canola oil into a pot to a depth of 2 inches. Heat the oil to 350 degrees.

In a bowl, add the flour, garlic powder, onion powder, cayenne, and a generous pinch of salt and pepper. Whisk to combine. In a separate bowl combine the milk, vinegar, and egg. Pour the liquid ingredients into the dry mix and stir to combine. Stir in the okra.

With a tablespoon, scoop batter into the hot oil. Cook the fritters, flipping occasionally, about 10 minutes, or until puffed and golden brown. Remove fritters with a slotted spoon and drain on paper towels. Sprinkle with salt and serve hot.

Cook’s Note: Super simple and tasty. I also like these with sautéed onions added in with the okra.

Matt transporting squash

5) 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-F 8am to 1pm

e-mail: farm@jbgorganic.com