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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

CSA BOX CONTENTS WEEK OF JUNE 29TH

06/30/15 — Scott

CSA Box Contents Week of June 29th CSA Box Contents Week of June 29th

Large Box
Beet, Red
Carrot, Orange
Cucumber, Pickling
Eggplant , Striped / Graffiti
Greens, Arugula
Herb, Peppermint
Okra
Onion, Yellow
Pepper, Sweet Medley
Potato, Red
Squash, Zucchini
Tomato, Cherry
Tomato, Red Slicer
Medium Box
Beet, Red
Carrot, Orange
Cucumber, Pickling
Eggplant , Striped / Graffiti
Herb, Peppermint
Onion, Yellow
Pepper, Sweet Medley
Potato, Red
Squash, Zucchini
Tomato, Red Slicer
Small Box
Beet, Red
Carrot, Orange
Cucumber, Pickling
Eggplant , Striped / Graffiti
Okra
Pepper, Sweet Medley
Tomato, Red Slicer
Individual Box
Cucumber, Pickling
Okra
Onion, Yellow
Pepper, Sweet Medley
Potato, Red
Tomato, Red Slicer

TOMATO BASIL PIE

06/30/15 — Farm

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By Megan Winfrey

How about them 'maters!?

When my mama first introduced me to tomato pie I was a little uncertain, but that uncertainty quickly turned into an empty pie plate. It's now one of my favorite tomato dishes because of it's ease and versatility. Feel free to experiment with this recipe using other herbs and vegetables - the possibilities are endless!

Tomato Basil Pie

1 1/2 cups flour

1 tsp. salt

5 tbs. iced water

1 stick cold butter, cubed

3 large or 4 small tomatoes, thinly sliced

1/2 cup of basil leaves, cut into ribbons

2 green onions, chopped

3 cloves garlic, minced

1/2 cup sharp cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1/4 cup mayo

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For the crust: 

Gently mix flour and salt in a large mixing bowl or in a food processor.

Use your hands to mix in the cold cubed butter, or add slowly to the food processor while pulsing. Add the iced water, one tbs. at a time. If done in the food processor, the dough will form into pea sized balls. Once combined, form the dough into a disc and let it sit in the refrigerator for 30 minutes or until chilled.

Once the dough has chilled, use a floured surface to roll out an appropriately sized circle for your pie pan. Lay the crust into your pan and flute the edges. Line the crust with aluminum foil and lay down pie weights or uncooked beans to keep the crust from rising. Bake for 10 minutes at 375ºF. Let cool.

The filling:

Lay the sliced tomatoes in the bottom of a colander. Sprinkle them with salt and let sit 10 minutes to release fluids. Pat the tomatoes with a paper towel to remove excess liquid.

Lay one layer of tomato slices in the bottom of the cooled pie crust, overlapping the edges. Follow with half of the basil, green onions, and garlic. Follow that with half of the cheddar and mozzarella. Repeat this sequence using the rest of the ingredients.

Spread the mayo on top of the last layer of cheese.

Bake for 30 minutes at 375ºF.

Cool on a wire rack.

Serve warm or at room temperature.

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APPLY TO BE PART OF FARMSHARE'S FALL CLASS!

06/30/15 — Farm

farmshare

Farmshare Austin is Now Accepting Applications for Fall!

If you are interested in learning how to farm organically, apply for Farmshare Austin's Fall class! Applicants should have a passion for local food production and organic agriculture. A prospective applicant should be prepared to make a commitment to a six month intensive program, and be punctual, eager, and willing to work hard. Previous farm or garden experience is preferred but not necessary. Students must have full time availability and demonstrate a strong desire to learn about small scale sustainable agriculture.

The Fall 2015 program begins September 15th, 2015, and runs continuously through February 1st, 2016, with breaks for the holidays. Students are expected to participate 40 hours per week for a total of 20 weeks.  The Fall 2015 application deadline is August 15, 2015.

For more information on how to apply, please click here.

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FROM THE FARMER'S PERSPECTIVE

06/25/15 — Farm

Sunflowers abound at JBG.  Photo by Scott David Gordon Sunflowers abound at JBG. Photo by Scott David Gordon

As those of you who live here know, this has been an unusual start to summer. The season officially began last Sunday, June 21st, and, so far, we have been graced by unusually cool weather (when I say, "cool", I mean the low 90's - after so many summers in Austin, my standards for cool have changed a bit). The good news is that our tomato plants have set fruit, and, given the weather we are having, we may see this season stretch well into August. Now, that would be unusual! Currently, though, we are at the peak, and it truly is the best time to savor this seasonal fruit. I encourage any and all of you tomato lovers to participate in our bulk tomato sale while we are in the prime of the harvest by clicking here.

With all of that rain, the Spring was atypical, too. As a whole, we were very lucky as a farm because a good portion of our crops weren't badly damaged by the storms. However, we did experience some crop loss and are now feeling the effects of this. As a CSA member or farmers market customer, my hope is that you haven't noticed this at all. Since you are our priority, we make sure we have all the produce we need for the CSA shares first and then we make sure we have what we need for the farmers markets. What gets the short end of the stick are wholesale orders, and we have had significantly fewer of them this season because our harvests have been smaller. We simply haven't had enough produce to fill the number of wholesale orders we normally do, and this has made things a little bit more difficult financially.

Given that we are a farm, we expect to experience ups and downs due to the weather. This season has been harder than anticipated, though, and because of this, I am reaching out to all of you. There are a few things that you can do right now that would really help us get over this temporary financial hurdle. If you are able, these extra actions would be greatly appreciated. However, I also want you to know how truly thankful I am for the support that you already give us in the CSA and at the farmers markets. Please keep it up and know that you are doing your part to support local agriculture.

For those of you who want and are able to do more, here are a few things that would help.

1. Order Bulk Tomatoes! You know you want to anyway....   Who doesn't love fresh tomatoes, and right now, we have an abundance of varieties - large homegrown tomatoes, San Marzano sauce tomatoes, green tomatoes, plum tomatoes, cherry tomatoes, and yellow tomatoes. Your order can be picked up at any of our farmers’ markets, as an add-on to your existing CSA home delivery, or picked up at our Hergotz Farm located just east of town near ABIA. The deadline for ordering tomatoes is 2:30 PM the day prior to delivery (Mon-Sat) for Austin and Friday 2:30 PM for Sunday pickups.  The deadline for a Dallas pickup at Earthwise orders is Wednesday 2:30 PMClick here to order.

2. Sign Up for a Long-Term Subscription. If you know you love our CSA and have the financial capacity to pay for a year (52 weeks at 10% discount) or a half-year subscription (26 weeks at a 7.5% discount) in advance, it would really help a lot.  Call the farm at 512-386-5273 or e-mail us at farm@jbgorganic.com if you'd like to become a long-term member.  

3. Get your friends to sign up for our CSA. We are always looking to grow this amazing community, so please help us get the word out! Tell your friends why you support the CSA and model and get them on board to strengthen local agriculture!  To sign up, click here.

Again, my thanks to all of you who are CSA members and farmers market customers. Your support means the world to me, and it truly keeps the farm going!

Thank you, CSA members & farmers market customers!  You keep us going!  Photo by Scott David Gordon Thank you, CSA members & farmers market customers! You keep us going! Photo by Scott David Gordon

IMAGES FROM THE FARM

06/25/15 — Farm

Cucumber harvest.  Photo by Scott David Gordon Cucumber harvest. Photo by Scott David Gordon

Thank you, Scott David Gordon, for heading out to the fields to capture this week's harvest.  Look - we've even got okra coming in this week!

Okra growing in the field.  Photo by Scott David Gordon Okra growing in the field. Photo by Scott David Gordon

The okra plants are getting tall!  Photo by Scott David Gordon The okra plants are getting tall! Photo by Scott David Gordon

Okra harvest.  Photo by Scott David Gordon Okra harvest. Photo by Scott David Gordon

Photo by Scott David Gordon Photo by Scott David Gordon

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

Ripening tomatoes.  Photo by Scott David Gordon Ripening tomatoes. Photo by Scott David Gordon

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

More beautiful sunflowers lining our roads.  Photo by Scott David Gordon More beautiful sunflowers lining our roads. Photo by Scott David Gordon

Sunflower closeup.  Photo by Scott David Gordon Sunflower closeup. Photo by Scott David Gordon

GUEST CHEF DINNER AT GARDNER THIS SUNDAY

06/25/15 — Farm

Our flowers are thriving!  Photo by Scott David Gordon Our flowers are thriving! Photo by Scott David Gordon

This Sunday, July 28th, starting at 6pm, the folks at Gardner are hosting a Guest Chef Dinner with Steven Satterfield!  Steven is from Miller Union in Atlanta, GA (James Beard Finalist 2012 - 2015), and he will join Chef Andrew Wiseheart in the Gardner kitchen for a six course collaborative dinner.  The meal will be inspired by Steven's recently released book, Root to Leaf.

Click here to reserve your spot and to find out more information.

SUMMERTIME SHINDIG ON JULY 2ND

06/25/15 — Farm

Photo by Scott David Gordon Photo by Scott David Gordon

We here at JBG hope you will join us as we head down to San Antonio to celebrate the vegetables of summer with the folks at Jason Dady's Two Bros. BBQ Market on Thursday, July 2nd, from 6pm to 8pm!

In addition to JBG’s diverse array of over fifty different tomato varieties, we'll also have radiant sunflowers, succulent hill country peaches, wild honey, organic eggs, fragrant coffee, and Leaven Bread’s delectable loaves.  And, Chef Elizabeth Johnson will be on site offering an organic, ayurvedic menu of local seasonal products, and spreading the word on the healing properties of food.

Plus, we will also be offering "Mystery Boxes" full of our delicious produce, and all sales of these boxes will benefit the Ceres Vegetable Society, an international conservation nonprofit whose mission it is to promote environmental awareness and preserve land for plant and animal habitat.

Here's How it works:

Click here and follow the instructions to reserve a mystery box. A mystery box is full of the freshest seasonal produce from JBG .Once you reserve a mystery box, you are eligible to purchase an assortment of items from the aforementioned artisanal producers. JBG will also be offering their beloved inglorious vegetables, the just-as-delicious but less-photogenic produce, at a reduced rate.

See you on July 2nd at Two Bros. BBQ!
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