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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

WEEK 34 IN PHOTOS

08/26/16 — Heydon Hatcher

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School has started, which has us perpetually thinking of leafy greens and cooling temperatures.  Week 34 was a muddy one with all sorts of preparations for the fall season.  The summer crops are petering out, so grab 'em while you still can!  We stopped by the SFC Market East on Tuesday to catch up with some of our market-goers there, too. Come see us at our markets this weekend!  Happy Friday!

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

Greenhouses! Photo by Scott David Gordon. Work in the greenhouses! Photo by Scott David Gordon.

Farm meeting. Photo by Scott David Gordon. Farm meeting in the greenhouse. Photo by Scott David Gordon.

Sweet potato greens. Photo by Scott David Gordon. Sweet potato greens. Photo by Scott David Gordon.

Purslane. Photo by Scott David Gordon. Papalo. Photo by Scott David Gordon.

Harvesting mint. Photo by Scott David Gordon. Harvesting mint. Photo by Scott David Gordon.

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

Photo by Scott David Gordon. Farm smiles. Photo by Scott David Gordon.

Photo by Scott David Gordon. Vicente! Photo by Scott David Gordon.

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

Sweet potato fields. Photo by Scott David Gordon. Sweet potato fields. Photo by Scott David Gordon.

Tuesday SFC Market East. Photo by Scott David Gordon. SFC Market East. Photo by Scott David Gordon.

Tuesday SFC Market East. Photo by Scott David Gordon. SFC Market East. Photo by Scott David Gordon.

Tuesday SFC Market East. Photo by Scott David Gordon. SFC Market East spread. Photo by Scott David Gordon.

Tuesday SFC Market East. Photo by Scott David Gordon. SFC Market East, get 'em before they're gone! Photo by Scott David Gordon.

BACK TO SCHOOL!

08/26/16 — Heydon Hatcher

 

Ah, the end of August… the feeling of being on a precipice. Could it be that spotting the army of kids traipsing to school in the morning light, lugging brightly colored book-bags, has us anticipating the cooling of temperatures? Something about these late summer/early fall sights and sounds has us relishing in brief daydreams of winter greens, Texas football, and quality family time. The nostalgia of summertime swimming will arrive soon enough, but right now we’re looking forward to regular schedule that school provides.

Fall-time fields. Photo by Scott David Gordon. Fall-time fields. Photo by Scott David Gordon.

Back to school and we are back to our more regimented fall agendas, and for a lot of us, that means more home-cooked meals. Even if you don't have kiddos, we know your body is craving the wholesome and nourishing flavors of autumn. Super greens and hearty soups will soon be a welcome replacement to the summertime habits of late night pizza and one-too-many trips to P. Terry's (it's proximity to Barton Springs is just wrong!). Even though Texas summers are long, change is in the air... and if you've ever thought about joining the CSA, now is prime time. By becoming a CSA member, you have no choice but to augment your existing diet with fresh, organic produce, all week long. Getting back into the swing of the school year can be hectic, but with a little help from your friends at JBG, you can relax! We like to think of our CSA program as a tool that ameliorates your meal planning, and simplifies life during the work week. We've got plenty, but here are a couple of the reasons that we think you should treat yourself to this local life hack that we call the CSA:

Live off the land. Live off the land. Photo by Scott David Gordon.
  • Meal planning made easy. Each week, we'll give you a list of the veggies that you will receive. These veggies are an easy source of inspiration to plan any meal, can be incorporated to family-favorites, or can inspire new culinary adventures. This week's menu includes stuffed butternut squash, late summer succotash, and veggie tacos, just to name a few.
  • Not the inspired chef? No worries. Each week on our BLOG we publish recipes catered to that week's offerings.
  • Picky eaters? Use our customization feature to swap out veggies you don’t like for ones you do.
  • Join now (like, this week!) and you'll enjoy the joys of dwindling summer crops + emerging fall favorites (bunched carrots anyone!?)
  • Did we mention we deliver? Straight to your home or neighborhood. Skip the grocery store, and go straight to the source for your fall menus.
  • Still need a nudge to give the CSA a try? Keep your eyes peeled for some special incentives that we’ll be rolling out this September.
 

TEAMING UP WITH AISD

Speaking of getting back to school, we are chompin’ at the bit to tell you about teaming up with AISD once again this school year on a medley of different projects. Check it out!

Ada at Travis Heights Elementary. Photo by Scott David Gordon. Ada at Travis Heights Elementary. Photo by Scott David Gordon.
  • By the end of this school year, ALL AISD elementary schools will be offering a salad bar a minimum of 2 days per week. AISD is planning to continue to offer the JBG featured veggie at each roll-out. Middle schools are on the radar for the ‘17-’18 school year.
  • All of the AISD menus will be on a seasonal rotation this year - Fall, Winter & Spring. The salad bars will be included in this, rotating themes every 2 weeks. Fall Salad Bar Themes: Chef, Asian, Fiesta, Mediterranean // Winter Salad Bar Themes: Chef, Ceasar, Fiesta, Roasted Winter Harvest // Spring Salad Bar Themes: Cobb, Asian, Fiesta, Spring Berry
  • AISD is elated to offer JBG cucumbers as a part of their "Texas Veggie Dippers" promotions. They will be offered on K-12 menus every Monday, Wednesday and Friday, starting in September. Veggie dippers are a student favorite, so AISD is hoping to continue the local theme throughout the school year. A look ahead… in the winter, AISD is planning to incorporate JBG broccoli into a Veggie Dipper pairing.
  • The Texas Dept. of Agriculture’s Farm Fresh Fridays initiative is still happening (check out our Farm Fresh Friday post here for more info)! AISD will be promoting the Texas Veggie Dippers on Fridays, as well as a featured local produce item.
  • Want to get involved in joys (yes, we said joys) that are cafeteria lunches? Checkout SFC’s School Ambassador program. They’re looking for volunteers now!

Checkin' out the salad bar. Photo by Scott David Gordon. Checkin' out the salad bar. Photo by Scott David Gordon.

We are thrilled to continue this partnership for another year of nourishing the burgeoning minds of our younger Austin community. It’s truly fascinating and inspiring to see how AISD is changing the way that students dine on their watch, read more about it here. Keep eating your veggies, folks! ‘Til next time!

Drew Johnson Drew Johnson's work, come see it at Prizer Gallery this weekend!

ICYMI: It's time for the 4th Annual Farmer as Artist show! This exhibition examines the link between creativity and farming. Come see the artwork of local farmers including folks from Boggy Creek Farm, Millberg Farm, Munkebo Farm, Johnson's Backyard Garden, Farmshare Austin, Prickly Pair Farm, Genesis Gardens at Housing First, and more. This event is free and open to all.
  • PRIZER GALLERY
  • Opening Reception, Saturday August 27th, 6pm-9pm.
  • Exhibition Dates: August 27th - October 1st
After the opening, Prizer will be open on Saturdays from 12pm to 5pm for viewing the show. Individual appointments can also be made by emailing the gallery at prizeraustin@gmail.com

BREAKFAST CRESCENT RING

08/23/16 — Heydon Hatcher

IMG_2251by Megan Winfrey

It's been awhile since I've done a breakfast post, and this one has me all sorts of excited. You will be too when you see how easy it is to put together, and how impressive it looks when it's done! This is a perfect dish for a brunch-y get together, whether it's a baby shower or a business lunch. It feeds 4-8 people, and other ingredients can easily be substituted to your heart's delight!

Breakfast Crescent Ring
  • 1 can of pre-cut crescents
  • 8 slices of bacon, cooked
  • 5 eggs
  • 1/4 cup of milk
  • 2 small or 1 large bell pepper, diced
  • 1 small onion, diced
  • 1 cup cheddar cheese, shredded
  • salt and pepper, to taste
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Preheat the oven to 375ºF.

Line a sheet pan with parchment paper. Unroll the crescents into 8 triangles and lay them out on the parchment paper in a circle with the tips pointing out, like a sun. The base corners of each triangle should be touching all the way around to make a circle. Spread half of the shredded cheddar evenly around the circle and lay one slice of cooked bacon down on each crescent.

Heat a skillet to medium high, add a little olive oil, and cook the peppers and onions until translucent. Beat the eggs and milk in a bowl, then add to the peppers and onions. Salt and pepper to taste, then cook until the eggs are done and fluffy. Spread the scrambled eggs evenly around the circle, then top with the rest of the cheese.

Fold the tip of each crescent inwards towards the circle. It will look sort of like a wreath!

Bake for about 20 minutes, until the crescents are golden brown. A quick slice of the corners and you have 8 beautiful servings!

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CSA BOX CONTENTS WEEK OF AUG 22ND

08/23/16 — Scott

CSA Box Contents Week of Aug 22nd CSA Box Contents Week of Aug 22nd

Large Box
Beet, Red
Bok Choy
Cucumber, Pickling
Eggplant , Black
Greens, Egyptian Spinach
Greens, Sweet Potato
Herb, Lemongrass
Herb, Peppermint
Okra
Pepper, Serrano
Squash, Butternut
Squash, Spaghetti
Squash, Zucchini
Medium Box
Beet, Red
Cucumber, Pickling
Eggplant , Black
Greens, Egyptian Spinach
Greens, Sweet Potato
Herb, Lemongrass
Herb, Peppermint
Okra
Pepper, Serrano
Squash, Butternut
Squash, Zucchini
Small Box
Beet, Red
Eggplant , Graffiti
Greens, Spinach, Malabar
Greens, Sweet Potato
Herb, Papalo
Okra
Squash, Butternut
Squash, Zucchini
Individual Box
Beet, Red
Eggplant , Mini Purple
Greens, Egyptian Spinach
Okra
Squash, Butternut
Squash, Zucchini

CSA SPOTLIGHT: SALT & TIME

08/19/16 — Heydon Hatcher

 

Felt like time was moving at a snail’s pace, unhurriedly sludging along in the mud at the start of the week, but looking back, where has it gone? Like sand in a sieve, another week is rollin’ on by. In the Daily Dirt this week, we chat about our beloved community supported agriculture program, or CSA, and highlight one of the reigning locavore champs in town that serve as a CSA pick-up location: Salt & Time!

 

Today's Lunch Special is a char grilled lamb burger with pepper aioili on a pretzel bun.

A photo posted by saltandtime (@saltandtime) on





You may have heard of a CSA before, but for those who haven’t, simply put, it’s a way to get seasonal, local and organic produce straight from the farm, weekly or bi-weekly. Depending on how many people you feed, we have four different box sizes to cater to your lifestyle. Don’t like kohlrabi? Not a problem, we allow you to customize your share and swap out the veggies that you just can’t handle. We deliver these shares all over Austin (and Houston, San Antonio, and Dallas!) to offices, grocery stores, restaurants, and homes alike (check out all the pick-up locations here). The CSA program is our darling on the farm: it provides us with the working capital we need to kick off the season (buy seeds, prep beds, hire staff), and also keeps the farm running, even when Mother Nature has another idea entirely.



Salt & Time

"Good things come to those who add salt and wait"



A quick and brief history of this meat-tastic haunt: Ben Runkle started Salt & Time in 2010, serving up dry cured meats to the masses at farmers markets around Austin. When the powerhouse duo of Ben Runkle and Bryan Butler were introduced soon after, they quickly jived on the idea of opening a butcher shop that focused on obtaining meat directly and solely from Texas ranchers. In 2013, their idea came to fruition when the brick and mortar opened on East 7th Street. This butcher-shop, restaurant, and salumeria has been lauded locally and nationally since their ‘13 open, check out some of the praise here, here, here and here.

 



A butcher and his meat. Come on in and stock up, we are open until 6!

A photo posted by saltandtime (@saltandtime) on


This butcher-shop features the best meats from sustainable Texas ranches as well as offering an unmatched selection of house-made sausages, salumi, and charcuterie. Salt & Time supports other Austin businesses by offering artisanal provisions from local producers in house, ranging from cheeses to jams to hoppy beers. Not only do they proudly provide all these delectable goods to grab ‘n go, but their lunch, dinner, and Sunday brunch is off-the-charts delicious. Their menu is an inventive medley of high quality meats and locally cultivated produce with an amazing beer and wine list to pair. Dining out with a vegetarian? Don't fret, S&T usually offers a more herbivorous option for those inclined to skip the meat.

One of the reasons we love this pick-up location so dearly is that in one fell swoop, you can grab your JBG veggies, peruse the extensive menu of staple goods, snag some cured meats, and cozy up to the bar with a friend and a delightful beverage. Long time CSA member, Kim, says “for the past several years, we loved that we could pick up our butchers box and CSA at the same time! Plus, we could snag any extra meat to go with the veggies, making meal coordination simpler!”

Did you know that at Salt & Time, you can how to butcher and cure meats in house? Check out a current list of what classes they are offering here

 

Amazing lunch. Love this restaurant and highly recommend it to my austiners!

A photo posted by DD (@daniellederagopian) on





The mission of this nonpareil butcher-shop-restaurant really captures the spirit of community supported agriculture, and we are immensely proud to partner with Salt & Time for this Thursday afternoon CSA drop. Plus, we’ve heard their cane syrup bacon goes great with just about every vegetable we grow. What are you waiting for? Pop on by the east side, and see what all the rave is about! 'Til next time, folks!

Matt workin' hard. Photo by Scott David Gordon. Matt workin' hard. Photo by Scott David Gordon.

Know any other local shops that you think would fit our CSA model? Drop us a line… we’d love to hear from you! Need more reasons to join our CSA? Check out 26 good ones here.

WEEK 33 IN PHOTOS

08/19/16 — Heydon Hatcher

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Week 33, a week of torrential rains and lots o' mud.  Other than the farm being a big ole mud-pit, we are grateful for the much needed cool-down!  We stopped by the Triangle Farmers Market on Wednesday to catch up with some North-Central Austin veggie lovers and the farmer market pros, Lindsey + Adams. A very happy belated birthday to our very talented staff photographer, Scott David Gordon, and a huge thanks to him for another batch of wonderful images.

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

Ravishing red OKRA! Photo by Scott David Gordon. Ravishing red OKRA! Photo by Scott David Gordon.

I spy squash. Photo by Scott David Gordon. I spy squash. Photo by Scott David Gordon.

Squash blossom. Photo by Scott David Gordon. Squash blossom. Photo by Scott David Gordon.

Squash harvest. Photo by Scott David Gordon. Squash harvest. Photo by Scott David Gordon.

8-ball squash. Photo by Scott David Gordon. 8-ball squash. Photo by Scott David Gordon.

Beautiful field. Photo by Scott David Gordon. A moment of sun. Photo by Scott David Gordon.

Starter mix. Photo by Scott David Gordon. Starter mix. Photo by Scott David Gordon.

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

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

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

Watermelon reach. Photo by Scott David Gordon. Watermelon reach. Photo by Scott David Gordon.

CSA boxes veggin' out. Photo by Scott David Gordon. CSA boxes veggin' out. Photo by Scott David Gordon.

Matt slingin' per usual. Photo by Scott David Gordon. Matt Pelkey, workin' hard! Photo by Scott David Gordon.

Our chariots. Photo by Scott David Gordon. Our chariots. Photo by Scott David Gordon.

Triangle Farmers Market. Photo by Scott David Gordon. Triangle Farmers Market. Photo by Scott David Gordon.

Don't settle for medi-okra-ty, for real. Photo by Scott David Gordon. NEVER settle for medi-okra-ty, wiser words were never spoken. Photo by Scott David Gordon.

Sunflower slingin'. Photo by Scott David Gordon. Sunflower slingin'. Photo by Scott David Gordon.

Lindsey and . Thanks for all the hard work! Photo by Scott David Gordon. Lindsey and Adams. Thanks for all the hard work! Photo by Scott David Gordon.

CSA BOX CONTENTS WEEK OF AUG 15TH

08/16/16 — Scott

CSA Box Contents Week of Aug 15th CSA Box Contents Week of Aug 15th

Large Box
Beet, Red
Cucumber, Slicing
Eggplant , Graffiti
Greens, Spinach, Malabar
Greens, Sweet Potato
Herb, Peppermint
Melon, Farmers Choice
Okra
Pepper, Serrano
Pepper, Sweet Medley
Potato, Sweet
Squash, Butternut
Squash, Yellow
Medium Box
Beet, Red
Eggplant , Black
Greens, Sweet Potato
Herb, Peppermint
Melon, Farmers Choice
Okra
Pepper, Serrano
Pepper, Sweet Medley
Squash, Butternut
Squash, Yellow
Small Box
Beet, Red
Eggplant , Black
Greens, Sweet Potato
Herb, Basil
Melon, Farmers Choice
Okra
Squash, Butternut
Squash, Yellow
Individual Box
Beet, Red
Eggplant , Graffiti
Greens, Sweet Potato
Melon, Farmers Choice
Okra
Squash, Butternut

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