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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

WEEK 25 IN PHOTOS

06/23/17 — Heydon Hatcher

Tomato madness. Photo by Scott David Gordon. Tomato madness. Photo by Scott David Gordon.

We had an amazing turn-out at our Tomato U-Pick last Saturday (check out photos here). We loved having everyone out at the farm, getting their hands dirty, and enjoying the best crop of tomatoes that we've had yet! A huge thanks to Kate Payne for yet another amazing canning workshop. We had so much fun and received so many requests for an encore, that we are going to host yet another Tomato U-Pick on Saturday, 7/1! We can't wait... see you there? Get your hands on our 'maters before the season is over!

While we love talking about our tomatoes, our peppers are really starting to shine. Check 'em out below, we have quite the array this year. Also, summer is officially here which means... watermelons are finally here, too! YAY!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Herb harvest. Photo by Scott David Gordon. Herb harvest. Photo by Scott David Gordon.

Photo by Scott David Gordon. Transplanting. Photo by Scott David Gordon.

Photo by Scott David Gordon. Montana on the prowl. Photo by Scott David Gordon.

Sunflowers ready to pop. Photo by Scott David Gordon. Sunflowers ready to pop. Photo by Scott David Gordon.

Zinnia and sunflower harvest. Photo by Scott David Gordon. Zinnia and sunflower harvest. Photo by Scott David Gordon.

Okra bloom. Photo by Scott David Gordon. Okra bloom. Photo by Scott David Gordon.

Carrots. Photo by Scott David Gordon. Carrots. Photo by Scott David Gordon.

Pomegranate progress. Photo by Scott David Gordon. Pomegranate progress. Photo by Scott David Gordon.

Peppers! Photo by Scott David Gordon. Peppers! Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Bell pepper beauty. Photo by Scott David Gordon.

Shishitos. Photo by Scott David Gordon. Shishitos. Photo by Scott David Gordon.

Photo by Scott David Gordon. Jalapenos. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

WE'RE HOSTING ANOTHER TOMATO U-PICK, SATURDAY 7/1!

06/23/17 — Heydon Hatcher

170617_SDG323059 Photo by Scott David Gordon.

That’s right, we are having yet another Tomato U-Pick! Despite all the folks who came out last weekend, we still have quite the arsenal of sweet ‘maters on the vine just ripe for the pickin’; thus, we want to invite the community out one last time! For all of you who missed our last event, here’s your chance! We had such a fun time slingin’ tomatoes in the summertime sun with friends last Saturday, we are over the moon to announce another opportunity to get out in the fields and get our hands dirty with our farm family! Ain’t nothing like harvesting your own food, especially these sweet summertime treats. Pick it or miss it! It’ll soon be too hot for our tomatoes to make it through the impending and relentless heat. The quality of this crop right now cannot be beat! If you sign up before the event here, you can purchase a 10 lb box for a discounted $20, or on the day of, it will be $30 for a 10 lb box. So sign up now to take advantage of that yummy discount. Pile the literal fruits of your labor as high as you can for all that canning, salsa-making, and tomato pie!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Flower U-Pick! Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

A huge thanks to Cold Ones for keeping us cool! Photo by Scott David Gordon. A huge thanks to Cold Ones for keeping us cool! Photo by Scott David Gordon.

Thank you to Ginger Armadillo for slingin' the delicious snacks! Photo by Scott David Gordon. Thank you to Ginger Armadillo for slingin' the delicious snacks! Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Kate Payne and her canning workshop. Photo by Scott David Gordon. Kate Payne and her canning workshop. Photo by Scott David Gordon.

Kate Payne and her canning workshop. Photo by Scott David Gordon. Kate Payne and her canning workshop. Photo by Scott David Gordon.

Have you been wanting to take advantage of our bulk tomato sale and test out all those new tomato recipes you’ve been saving, but put it on the back burner? Well, now is the time to jump on over to our bulk sale page, and send in those orders! Not to alarm you, but tomato season is Texas is short and sweet. We are currently in our peak tomato harvest, but soon enough the heat is going to kick in and it will be too scorching hot for our tomatoes to set fruit. Don’t miss out on some of the last chances to purchase our locally grown, certified organic tomatoes for a great deal, straight from our Garfield farm. Now is the time to pick up these mouth-watering beauties at a local farmers’ market, at our farm, or with your CSA box! Don’t wait! Carpe Tomato!

In case you missed it, our head farmer, Brenton, was on Fox 7 News talking about all things tomato! Check it out here

B, L, (FG)T WITH CHIMICHURRI

06/21/17 — Heydon Hatcher

By Megan Winfrey

First of all, anything with chimichurri, YUM. You'll want to make a big batch, because you'll be putting it on everything imaginable.

My big batch recipe includes:
  • 1 bunch parsley, stems removed
  • 1 bunch cilantro, stems removed
  • 1 tbs. fresh oregano leaves
  • 4 cloves garlic
  • 2 tbs. red pepper flakes
  • 2 tbs. lemon juice
  • Salt and pepper to taste
  • 1/2 cup olive oil
unnamed-1

Put all ingredients into a food processor and blend until smooth. Add more olive oil if necessary to achieve desired consistency.

Keep in a jar in the fridge for up to 2 weeks. Bring to room temperature before using, to allow the oil to melt.

For the FGTs, (Fried Green Tomatoes) I used Brenton's recipe, which was featured on the JBG blog a few weeks ago. What a perfect and simple recipe!

I built the sandwiches in this order: toasted whole wheat bread, a little mayo, fresh arugula, FGTs, chimichurri, and crispy bacon.

CSA BOX CONTENTS WEEK OF JUNE 19TH

06/20/17 — Scott

CSA Box Contents Week of June 19th CSA Box Contents Week of June 19th

Large Box
Cabbage
Carrot, Orange
Cucumber
Eggplant , Black
Herb, Basil
Leek
Melon, Farmers Choice
Onion, Yellow
Pepper, Sweet Medley
Potato, Red
Squash, Spaghetti
Squash, Yellow
Tomato
Medium Box
Cabbage, Red
Cucumber
Eggplant , Black
Herb, Basil
Onion, Yellow
Pepper, Sweet Medley
Potato, Red
Squash, Spaghetti
Squash, Yellow
Tomato
Small Box
Carrot, Orange
Cucumber
Eggplant , Black
Okra
Onion, Yellow
Pepper, Sweet Medley
Squash, Yellow
Tomato
Individual Box
Carrot, Orange
Cucumber
Eggplant , Black
Okra
Pepper, Sweet Medley
Tomato

JBG TOMATO PARTY + TOMATO GUIDE!

06/16/17 — Heydon Hatcher

Tomato salad with Parmesan vinaigrette. Photo by Rick Cortez. Tomato salad with Parmesan vinaigrette. Photo by Rick Cortez.

We've said it once, and we'll say it again. This tomato season has been extraordinary and abounding. In all of our years of farming, this has absolutely, hands-down, been the best for our 'mater crop. People have even called in to accolade the quality! We have been so inspired and thrilled by the plethora of these sweet, succulent summer treats, that we hosted an all-tomato shindig with some friends. Think... tomato cocktails, tomato appetizers, tomato entrees, all the tomato creations. Before we jump into coverage of the event, here's a brief yet comprehensive rundown of our tomato varieties from our wholesale manager and resident tomato expert, Travis.

Red Slicing Tomatoes • These are the crown jewel of the JBG tomato season. Big and meaty, these delicious ‘maters are made to be sliced thick and placed on top of your favorite sandwich. With the perfect balance of sweetness and acidity, JBG’s red slicing tomatoes have a soft bite, but a firm flesh. Sprinkle them with a little salt and enjoy their rich, melt-in-your-mouth flavor!

Red slicers. Photo by Scott David Gordon. Red slicers. Photo by Scott David Gordon.

Green Slicing Tomatoes • JBG’s green slicing tomatoes are an absolute favorite for southern cooks. Battered and fried in a light cornmeal, these tart tomatoes are the perfect addition to a sunny summer afternoon on the porch. Some of our more adventurous cooks have begun pickling them and using the products of their experiments in novel dishes and even Bloody Mary’s.

Grape Tomatoes • Also known as Juliets, our grape tomatoes have a high sugar concentration which translates to an addicting natural sweetness. Throw them on a salad or just pop them in your mouth, but be careful, once you start snacking, it’s hard to stop! These little jewels also make for the perfect finish to homemade compotes and sautes.

Campari • Delicious Campari tomatoes are the perfect compromise in size and flavor between small, but sweet grape tomatoes and large and hearty slicing tomatoes. These little red globe-shaped tomatoes have a pronounced aroma and a delicate mouth feel.

Campari. Photo by Scott David Gordon. Campari. Photo by Scott David Gordon.

Sweet Treats • The all-time fan favorite, sweet treats are a light and delicate cherry tomato with a soft pink hue. Their enticing flavor and light, almost effervescent bite make these little cherries an undeniably delicious snack.

Mixed Cherries • JBG’s mixed cherries are the perfect choice for someone who wants a little of everything. While the mix contains a wide array of our delicious cherry tomatoes, notable varieties included in the mix are Juliets, sweet treats, Campari, and yellow Roma. These delicate little tomatoes provide the perfect contrast of color, size, and flavor to please every palate.

Mixed cherries. Photo by Scott David Gordon. Mixed cherries. Photo by Scott David Gordon.

Yellow Roma • With a low acidity and dense flesh, these tasty little Romas have a subtle sweetness that is only heightened when cooked. These ‘maters go amazingly well on a salad and provide that aesthetic “pop” to any dish that they are added to. As a tomato with a lower juice content, this variety is favorite for canning-enthusiasts.

Yellow Roma. Photo by Scott David Gordon. Yellow Roma. Photo by Scott David Gordon.

Red Roma • These meaty, egg-shaped tomatoes have a deep red color and a highly enjoyable flavor. As they natural have less seeds and juice, they make for the perfect canning tomato. Added to a quick pasta or light salad, JBG red Romas always shine.

San Marzano • JBG’s San Marzano’s are the quintessential sauce tomato. With a rich flavor, deep red color, and easy to remove skin, San Marzanos have been a tomato favorite for generations. Their unique shape makes them a delicious standout amongst the cornucopia of tomato options that JBG has to offer this season.

San Marzanos and yellow Romas. Photo by Scott David Gordon. San Marzanos and yellow Romas. Photo by Scott David Gordon.

JBG Tomato Party

We've obviously gone tomato bonkers over here at the farm. This summer, when you are sure to find yourself swimming in a torrent of tomatoes, we highly recommend that you grab a couple of close friends and throw a tomato affair! Mackenzie Smith, one of our recipe bloggers, came up with a mouthwatering menu of dishes showcasing the darling of the summer crops, the tomato, of course! Nadia Tamby, CSA member and mixologist, concocted tomato-inspired drinks to pair. Thanks to the very generous contributions by two of our favorite and very cherished partners, Wheatsville and Easy Tiger, we had only the best ingredients. We will be rolling out recipes from this event throughout the summer on our recipe blog, but for now we have two of our favorites listed below. Scroll through the images from the amazing Rick Cortez, and get ready to throw your own 'mater hootenanny!

Photo by Rick Cortez. Nadia's working station complete with pickled tomatoes, the perfect cocktail embellishment. Photo by Rick Cortez.

Photo by Rick Cortez. Crostini with smoky tomato jam. Photo by Rick Cortez.

Honeydew and green tomato gimlet. Photo by Rick Cortez. Honeydew and green tomato gimlet. Photo by Rick Cortez.

Nadia and her Honeydew and Green Tomato Gimlet makings. Photo by Rick Cortez. Nadia and her Honeydew and Green Tomato Gimlet makings. Photo by Rick Cortez.

Photo by Rick Cortez. Photo by Rick Cortez.

Photo by Rick Cortez. Tomato gallette with sharp cheddar and spiced red beans. Photo by Rick Cortez.

Mezcal-Cava Bloody Mary. Photo by Rick Cortez. Mezcal-Cava Bloody Mary. Photo by Rick Cortez.

Mezcal-Cava Bloody Mary. Photo by Rick Cortez. Mezcal-Cava Bloody Mary. Photo by Rick Cortez.

Tomato and peach salad with tomato vinaigrette on labne. Photo by Rick Cortez. Tomato and peach salad with tomato vinaigrette on labne. Photo by Rick Cortez.

Ingredients. Photo by Rick Cortez. Ingredients. Photo by Rick Cortez.

Crostini with tomato jam. Photo by Rick Cortez. Crostini with tomato jam. Photo by Rick Cortez.

Photo by Rick Cortez. Photo by Rick Cortez.

Orchiette with Marcella Hazan's classic tomato sauce. Photo by Rick Cortez. Orchiette with Marcella Hazan's classic tomato sauce. Photo by Rick Cortez.

Baked tomatoes with sausage stuffing. Photo by Rick Cortez. Baked tomatoes with sausage stuffing. Recipe below! Photo by Rick Cortez.

Photo by Rick Cortez. Yellow tomato-ginger jam drink. Photo by Rick Cortez.

Photo by Rick Cortez. Photo by Rick Cortez.

Photo by Rick Cortez. Garlic Scented Tomato Salad, recipe below! Photo by Rick Cortez.

Photo by Rick Cortez. Photo by Rick Cortez.

Photo by Rick Cortez. Photo by Rick Cortez.

Baked Tomatoes with Sausage Stuffing

By Mackenzie Smith

Short Stack Editions is a small-format cookbook publication that focuses on single ingredients, and I worked for them for a few years when I was living in NYC. After cooking almost every recipe in the first few editions, I look forward to cooking from the volume on tomatoes every Summer during tomato season.

Photo by Mackenzie Smith. Photo by Mackenzie Smith.

Soa Davies’ recipe for baked tomatoes with sausage stuffing is one of my favorite ways to make a solid meal with tomatoes as the anchor. Green tomatoes work just as well here, and I actually prefer to mix the red and green for a variation in color and texture. And as straightforward as this recipe is, the options for riffing are endless. I often sautee leftover parsley stems with the onions until they are soft before adding the sausage to the pan, and anything else in my fridge (looking at you, ¾ cup of leftover risotto, random 2 tablespoons of braised collards) that needs to be consumed. Adding to the mixture stretches it, so an extra tomato may be necessary (bonus meal!) I have found that as long as the topping is crunchy, this dish is always tasty, regardless of the ratio of sausage and bread to anything else I decide to throw in the mix. Sausage can be switched out for your preferred protein/ground meat, just make sure to salt accordingly. Once cooked, the stuffed tomatoes will last up to three days in the refrigerator, and they reheat well.
  • 4 large or 6 medium tomatoes
  • 1 cup diced country or sourdough bread
  • ½ cup whole milk or buttermilk
  • ½ lb pork sausage, casing removed
  • 2 tablespoon chopped onion
  • 1 teaspoon chopped garlic
  • 1 egg
  • 4 tablespoons chopped flat-leaf parsley
  • Sea salt and freshly cracked pepper
  • 2 tablespoons extra virgin olive oil
  • ½ cup bread crumbs
  • ¼ cup finely grated Parmesan cheese
Photo by Rick Cortez. Photo by Rick Cortez.

Preheat the oven to 350℉. Slice ½ inch off one end of each of the tomatoes, scoop out the pulp and seeds and reserve for another use. Place the tomatoes, cut side up, in a baking dish. Place the diced bread in a bowl and cover with the milk.

Heat a skillet over medium heat and add the sausage. Cook the sausage until well browned, breaking it up with a spatula as it cooks. Add the onion and garlic and continue cooking until the vegetables have softened, about 5 minutes. Let the meat mixture cool slightly, then transfer it to the bowl with the bread and milk. Add the egg, parsley, ¼ teaspoon of salt and two pinches of cracked black pepper. Stir the ingredients to combine.

Photo by Rick Cortez. Photo by Rick Cortez.

Marcella Hazan's Garlic Scented Tomato Salad

By Mackenzie Smith

Marcella Hazan’s recipe in Essentials of Classic Italian Cooking proves that good tomatoes don’t need much. Her instructions call for skinning the tomatoes raw, but the skin on a raw tomato doesn’t bother me at all. Be sure to keep bread around to sop up what’s left of this simple salad.
  • 4 to 5 garlic cloves
  • Salt
  • Choice quality red wine vinegar
  • 2 Pounds fresh, ripe, firm, round or plum tomatoes
  • 1 dozen fresh basil leaves, washed and dried
  • Extra virgin olive oil
Peel the garlic cloves and mash them hard with a knife handle. Put them in a small bowl or saucer with 1 to 2 teaspoons salt and 2 tablespoons of the vinegar. Steep for at least 20 minutes.

Photo by Rick Cortez. Photo by Rick Cortez.

If you are going to peel the tomatoes, do it before you slice them. Once sliced, arrange them on a plate. When you are ready to serve the salad, sprinkle the basil over the tomatoes and pour the garlic steeped vinegar through a wire strainer, distributing it over the tomatoes. Add enough olive oil to coat the tomatoes well, toss, taste and correct if necessary for salt and vinegar.

A huge thanks to Rick Cortez for the photography, Nadia Tamby for the cocktail concoctions, Mackenzie Smith for the amazing styling and recipes, Van Harrison for hosting, Wheatsville and Easy Tiger for supplying ingredients and bread! A huge thanks to you for tuning in! 'Til next time!

MEET MACKENZIE SMITH: JBG RECIPE BLOGGER + FOOD PHOTOGRAPHER

06/16/17 — Heydon Hatcher

Photo by Rick Cortez. Photo by Rick Cortez.

Mackenzie Smith, one of the multi-talented writers behind our rockin' recipe blog, took a moment out of her busy week to write a thing or two about herself below. Being the Renaissance woman she is, we are immensely lucky to have her contributing to our blog on a bi-weekly basis. Take it away, Mackenzie!



I grew up in Odessa, Texas. After graduating college, I moved to NYC and worked for a non-profit for about 5 years before I decided I wanted to work in food media. So, I moved back to Odessa for a year to save money to pay my way through the Food Studies program at NYU.

That year, I worked at a non-destructive pipeline testing company, saving up as much as I could. The owner of the company knew I was interested in food and history, and he commissioned me to make a cookbook to celebrate the recipes that are important to his family.

So, instead of going to grad school (and into debt), I got hired to make a 200-page book filled with recipes, stories and photos of someone else’s family in West Texas. I learned a lot when I made that book (chief among those lessons: don’t try to do it all yourself--hire a team!) and found a knack for taking pretty pictures of food in the process. My mom is an artist and my dad is a photographer and an avid cook, so shooting food feels like a proper extension of all that.

I had moved back to NYC by the time I finished the cookbook in 2013. I started freelancing as a photographer, and got a job working for Short Stack Editions, a small-format cookbook publishing company focused on single ingredients. I worked there for 2 years, building their wholesale customer base, running their social media and managing the fulfillment team, all while freelancing on the side (the NYC hustle is real). I managed the social media for Extra Fancy for about a year and continued to work as a photographer for hire until my fiance (now husband) and I decided it was time to move out of the city.

Photo by Sarah Bode-Clark. Photo by Sarah Bode-Clark.

In April, Lauren Allen and I launched The World in a Pocket, a website devoted to sharing stories and recipes about pocket foods. We’re exploring the world through the lens of a dumpling-- follow along!

I am currently in the process of managing a book project with the client who hired me to make the cookbook -- this one is focused on how to build and grow a successful trade-based service business. When I’m not working on the book, I am taking commissions for portraits and working with restaurants and food-based to photograph their goods/food and coach them on how to implement social media and accounting practices that are good for their goals. It’s a hybrid of services, but it’s also precisely what a lot of businesses need. I’ll be done with the business book in July and looking for more work -- holler if you need a portrait, pictures of food, or sage advice on how to run a small business!

The thing about cooking is simple: I do it because I like to.

Thanks for tuning in! Check out Mackenzie's website here, or follow along on the blog for her nonpareil recipes!

Photo by Mackenzie Smith. Photo by Mackenzie Smith.

WEEK 24 IN PHOTOS

06/16/17 — Heydon Hatcher

Photo by Scott David Gordon. Photo by Scott David Gordon.

It's heating up here in Central Texas! We've got quite the weekend coming up, too. Have you heard? Our Tomato U-Pick event is this Saturday from 8 until noon at the Garfield Farm. It's the perfect event for the whole family. The joy that comes from harvesting your own food, especially something as fun to pick as tomatoes, is hard to quantify. There's nothing quite like running down a row, choosing the perfect tomato, getting your hands dirty, and truckin’ home with the fruits of your labor. We are thrilled that there's bounty enough to once again host a U-Pick event! Our 2015 and 2016 tomato seasons were subject to severe weather, leaving our yields unusually low. But this year... we're swimming in oodles of tomatoes! Rows and rows of juicy red fruit, ripe for the picking.

On top of that, Kate Payne, author of The Hip Girl's Guide to Homemaking and The Hip Girl's Guide to the Kitchen, will be hosting a tomato canning workshop from 11 am to 1 pm on Saturday, too. Learn how to prepare tomatoes for canning (either whole, diced, or in preparation for sauces) and see the process for putting them up using a waterbath canner pot! Yeehaw! See you out at the farm tomorrow!

Zucchini harvest. Photo by Scott David Gordon. Zucchini harvest. Photo by Scott David Gordon.

Zucchinis. Photo by Scott David Gordon. Zucchinis. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Tomatoes on the vine. Photo by Scott David Gordon. Tomatoes on the vine. Photo by Scott David Gordon.

Tomato harvest. Photo by Scott David Gordon. Tomato harvest. Photo by Scott David Gordon.

Tomato sorting. Photo by Scott David Gordon. Tomato sorting. Photo by Scott David Gordon.

Green bean harvest. Photo by Scott David Gordon. Green bean harvest. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Tomato bounty. Photo by Scott David Gordon. Tomato bounty. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

The news stopped by, too! Photo by Scott David Gordon. The news stopped by, too! Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Farm dog, Missoula, in 'mater heaven. Photo by Scott David Gordon. Farm dog, Missoula, in 'mater heaven. Photo by Scott David Gordon.

Grapes, lookin' amazing. Photo by Scott David Gordon. Grapes, lookin' amazing. Photo by Scott David Gordon.
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