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.
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
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
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.
- 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
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.
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.
- 1 large or 2 small cucumbers, peeled and diced
- 1 cup water
- 1 lemon, juiced
- 1/4 cup sugar
- 1/4 cup water
- 2 sprigs basil
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.
I love Potatoes Lyonnaise. It’s like a Pommes Anna with sautéed onions. Crispy, creamy, buttery, slightly sweet. Just lovely.
- 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
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