Peppers, peppers, peppers. With an endless string of nearly 100 degree days under our belt, marinating in our own sweat has become commonplace. While we are struggling to keep from going heat-crazy, our pepper crops are basking in the sunshine, and thriving in the brutal heat. Plentiful peppers abound on the farm currently! Peppers here, peppers there - we got ‘em everywhere! We pride ourselves on constantly innovating here at JBG, and just like the melons, we have had a good ole time testing the waters on a wide range of new varieties of this sweet and spicy crop. Here’s to the Capsicum genus, ranging from flaming hot to sweet as sugar, you make the dog days of summer worthwhile!

Photo by Scott David Gordon.

A Brief History

Originating in South America thousands of years ago, these members of the nightshade family’s cultivation spread to Central America soon after, and ultimately, through the Columbian Exchange (wherein Christopher Columbus kindled a massive exchange of goods between the Eastern and Western hemispheres during the 15th and 16th centuries) to Europe. Currently, peppers are utilized worldwide, enriching a plethora of different culinary traditions, from Spanish chorizo and Indian capsicum curry to the Congolese pili-pili sauce.

Peppers! Photo by Scott David Gordon.

Nutritional Fun Facts

• All peppers have differing levels of capsaicin, a chemical compound that dissolves in fats and oils, in them. Bell peppers have little to none, and habaneros have some of the highest levels. This chemical causes a burning sensation on whatever tissue with which it comes into contact. This keeps mammals from eating the hotter peppers, because of the undesirable and sometimes painful side effects; whereas birds, whose receptors are largely unaffected by it, indulge in peppers and spread the seeds.
• No wonder it burns! Capsaicin is known to aid in burning fat and boost metabolism!
• A red, yellow, or green bell pepper has more Vitamin C than an orange, and are good sources of carotenoids, which act as antioxidants in the body as well as support ocular and epidermal health. The more they ripen, the more nutrition you get!
• Hot or sweet, peppers have a ton of B vitamins as well, namely B6, which higher consumption of is known to quell heart disease and stroke.

Photo by Scott David Gordon.

Sweet Peppers

Yellow/Red Italian - These Italian varieties are the sweetest peppers on the farm… ‘sweet as sugar’ as our farm manager, Becky, says. When the harvest reaches the barn, folks cannot resist grabbing a handful and taking a big juicy bite. These are perfect for snacking (kids love them!) or delicious roasted, whether as a side dish or on an antipasto plate!

Bell Pepper - Looking at the bell pepper harvest is always mesmerizing. These peppers have the most stunning spectrum of colors (this year we have green, red, white, orange, chocolate, yellow, purple bells!), and are the darling of the sweet pepper category. The taste changes with the color… red being the ripest and sweetest. A JBG favorite recipe is the culturally ubiquitous stuffed bell pepper.

Bell pepper gradient. Photo by Scott David Gordon.

Banana - A mild pepper known for its banana-like aesthetics. This pepper is perfect for pickling, a yummy addition to sandwiches.

Frying Peppers

Shishito - A Central Texas favorite, this mild little pepper hailing from East Asia is great for tempura, or a quick saute. Take a peek at one of our resident recipe blogger’s escapade into a blissful blistering of these green beauties. Brenton, our head farmer, loves hand-frying these peppers with some oil, garlic, and kosher salt! Watch out though, most of these peppers are on the milder side, but once in a blue moon you’ll get a kick of spicy shishito! BAM!

Shishitos. Photo by Scott David Gordon.

Padron - Hailing from Padron, Spain, these small peppers are perfect for frying as well. In Spain they usually blister with oil and salt to serve as a tapas dish. Ranging from a deep green to yellowish green (sometimes red!), these Spanish are mild as bell peppers with one in ten packing a very spicy punch, just like the shishitos.

Hot Peppers

Jalapeño - Smooth and green (turning red as they ripen), these peppers are milder and wider than serranos. These are sublime stuffed with cheese and wrapped with bacon or as a sauce... we’re thinking specifically of Tacodeli’s dreamy Doña sauce!

Jalapeno business. Photo by Scott David Gordon.

Serrano - Originating from the mountains in Mexico, these green, (turning red as they ripen like the jalapeño) spindly little peppers can pack a punch! Hotter when they are smaller, serranos are used frequently in a lot of salsas and sauces.

Hot pepper medley - Habaneros are the bright orange, and serranos are the green/red pepper baskets. Photo by Scott David Gordon.

Habanero - This vibrant orange and wrinkly pepper, although small, packs SO. MUCH. HEAT. It is known as one of the spiciest peppers, and as such, makes for the perfect hot sauce ingredient. Dr. Stadnyk’s uses our habaneros to make their delectable hot sauce infused with carrots to subdue the amount of heat. This is our head farmer’s favorite to cook with - it adds such a distinct taste to any recipe, and that spice sure does have an intoxicating effect.

Cherry Bomb - When our head farmer, Brenton, went to Italy, he saw these everywhere! These hot peppers are tiny (about 2 inches in length), bright red, and look just like a cherry tomato. They are moderately spicy and perfect for stuffing or pickling!

Cherry Bomb peppers. Photo by Scott David Gordon.

Heirloom Peppers

Sheepnose Pimento - This sweet pepper is an Ark of Taste variety and is quite a delectable, juicy snacking pepper. It has a thick flesh and is prime for canning, or throw 'em in the oven to bake!

Sheepnose Pimento. Photo by Scott David Gordon.

Hinkelhatz - Another Ark of Taste variety, deemed Hinkelhatz because of it’s resemblance to a chicken heart (Hinkelhatz means “chicken heart” in German). Preserved by the Pennsylvania Dutch Mennonite community since the late 1800s and thought to originate in Mexico, this spicy pepper is great for vinegar and pickling.

Wenk’s Yellow Hots - Waxy with a thick skin, these moderately hot yellow peppers are great for pickles!

Beaver Dam - Mildly hot, crunchy, and slightly sweet, these peppers were brought to Beaver Dam, Wisconsin by Hungarian immigrants in the early 1900s. They are long and wedge-shaped, great for pickling, stuffing, salsas or goulash.

Pequin - Hailing from Mexico, this variety is a very small pepper that is usually used as a spice. This little guy really brings the heat, throw a pinch of this into whatever dish you really want add a little sizzle to, or sprinkle it on fruit!

Pequins. Photo by Scott David Gordon.

Tabasco - Sound familiar? That’s right, this is the pepper they use to make the ubiquitous Tabasco hot sauce. It has a delicious smoky flavor, turns red when it matures, and originates from Mexico.

Jimmy Nardello - Anaheim - Living in Southern Italy, Jimmy Nardello’s mother, Angella, loved peppers to no bounds. When the Nardello’s decided to pursue a life in America in the late 1800s, Angella brought a handful of her most favorite sweet frying pepper seeds to America with her. Jimmy (their fourth child and the pepper’s namesake) inherited his mother’s love of this veggie, and cultivated this beloved frying pepper in his garden until he died. Before he passed, he shared some of his heirloom seeds with the Seeds Savers Exchange, and since they have been spreading this seed the world around! With a thin skin and a deep red hue, these peppers are perfect for frying and also for drying!

Jimmy Nardellos. Photo by Scott David Gordon.

In the mood for some peppers yet? Visit us at markets this weekend and grab a handful! 'Til next time!

Photo by Scott David Gordon.

For the past couple of weeks, it’s been raining peppers and eggplants on the farm… this past Monday we harvested 11 pallets of eggplants! Can you believe it? These crops are loving this scorching hot heat. Looking for a good recipe to utilize all this eggplant? Our farm manager, Becky, who grew up in China, imparted some Chinese cuisine intel with this recipe. YUM.

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.

Recipe by Mackenzie Smith

This recipe is originally from Melissa Clark’s book Cook This Now, but it has made its way around the internet and into Kristin Miglore’s first cookbook, Genius Recipes. The crunch of the toasted mustard seed and coconut is the perfect match for the flavorful blend of lentils braised with spices and tomatoes.

Photo by Rick Cortez.

“Toast the lentils first in a melange of seasonings, then in a modest amount of flavorful sauce, so that they have no choice but to plump up with the aggressive flavors all around them.” -Kristin Miglore in Genius Recipes

• 3 tablespoons unsalted butter
• 1 bunch scallions, white and light green parts, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon good-quality Madras curry powder
• 1 tablespoon tomato paste
• 2 cups green or brown lentils
• 12 ounces ripe, juicy tomatoes, chopped (2 medium, or 2 cups canned plum tomatoes)
• 1 ¼ teaspoon kosher salt, plus additional to taste
• 1 cup dried, unsweetened coconut flakes
• 1 ½ tablespoons black or brown mustard seeds
• Salty butter, for serving
• Plain whole milk yogurt, or serving (optional)
• Chopped fresh cilantro, for serving

Photo by Rick Cortez.

1 . Melt the unsalted butter in a large saucepan over medium-high heat. Add the scallions, garlic and curry powder. Cook until the mixture is golden and soft, about 4 minutes. Stir in the tomato paste and lentils and cook until slightly caramelized, 1 to 2 minutes. Add the tomatoes and 1¾ teaspoons salt. Add enough water to cover the mixture by ½ inch. Bring the liquid to a boil over high-heat, reduce the heat to medium-low and simmer until the lentils are tender, 25 to 40 minutes. If the lentils begin to look dry while cooking, add more water as needed.

2. In a small, dry skillet over medium heat, toast the coconut flakes, mustard seeds, and a large pink of salt until the coconut is golden, about 3 minutes.

3. To serve, spoon the lentils into individual bowls. Drop about 2 teaspoons salted butter into each dish. Top with Yogurt, cilantro, and the coconut mixture. Serve immediately.

Photo by Rick Cortez.

CSA Box Contents Week of July 10th

The arrival of a new month means another marvelous edition of our First Friday Staff Picks! We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

Photo by Scott David Gordon.

Ada (Marketing and CSA Manager) - Summertime, in general. Sure, it's sweltering, but Texas summers aren't so bad when you're plopped in water. When I first moved to Texas 10 or so years ago, I was enchanted by Texas's spring-fed rivers and creeks, and these readily-flowing or barely-trickling water sources still have my attention. Where I grew up, swimming holes are muddy brown and sprinkled with the occasional alligator (a different kind of charm). Went kayaking a couple weeks ago on the South Llano with pup, and finished off the trip with a fried catfish plate from Segovia Truck Stop near Junction. Highly recommended day trip!

A post shared by Missoula Broussard (@chermissoula) on Jun 26, 2017 at 7:05pm PDT

Really excited to see what the women at Ft. Lonesome have stitched up for their first-ever art show happening this Saturday. Open to the public, and sure to wow.

Mike Mo (Wholesale Manager) - Watermelons, lightly salted, because it's summertime and those melons sure are delicious.

Photo by Scott David Gordon.

Lena (Wholesale Team) - This is a month of nostalgia for me, I’m going to Dallas next week to see Third Eye Blind for the first time, 20 years after their first album was released. As a kid, I listened to that CD so many times that the liner notes were in tatters. I’m also going to Michelle Branch’s show at Emo’s at the end of the month, the last time I saw her play was 14 years ago! She has a new album out that I’ve been listening to a lot.

As for TV, I inhaled all of GLOW on Netflix last weekend and really enjoyed it. I’m also in the middle of a full-series rewatch of Veep and it has reminded me that there is nothing on television that delights me more than Sam Richardson’s brilliant work as the clueless Richard Splett.

Sarah (Volunteer Coordinator) - Barton Springs in the wee hours of the morning, look at how beautiful and quiet it is!

Barton Springs.

And the shower rooms, such a quiet and pleasant place to shave your legs after your early morning swim if you feel like it.

Also look at this little frog I found in a bin of veggies! Actually, would like to dedicate the rest of my post to all of the wildlife I've found among the vegetables:



Hector (Social Media Extraordinaire) - I got an Excalibur dehydrator on sale and I've been making chips out of EVERY veggie we have at the farm. I've only put salt on these first batches but next ones might include some marination beforehand as well as possible vegetable leather for snacking.

I'm also submitting a piñata to the Farmer as an Artist show, just for fun. I'm between an anatomically correct one or a veggie inspired.

Heydon (Farm Blogger) - I've probably watched Mac DeMarco's Blogotheque performance 100 times. Love him. Check it out here.

I went on a long hiatus from shooting film, and have just recently re-opened the floodgates. I'm obsessed. Here's a fave from the recent Tomato U-Pick at the Garfield farm.

A post shared by heydon (@heydopotato) on Jun 22, 2017 at 7:41am PDT

And another of one of a dear friend catchin' some serious air.

A post shared by heydon (@heydopotato) on Apr 27, 2017 at 12:17pm PDT

Farm, in general - Today marks the 5th anniversary that Krishna has joined our team as our fearless Operations Manager. Krishna is a beloved leader here at the farm, and has helped foster tremendous growth and innovation over the past 5 years... he's the perfect balance to Brenton, and helps make things happen. Krishna's work ethic is only surpassed by his genuine love and care for our JBG Family. For his secret stash of cookies, his calm and kind resolve, and for his supreme intellect... we are very thankful! Don't know where we would be without you, Krishna!

Krishna RULES! Beautiful portrait by Lucas Rager.

Missoula (Farm Dog) - Mike Mo. I embellished this photo of him because I love him.

Photo by Scott David Gordon. Embellishments by Missoula Broussard.

Roxy and Chucha (Farm Dogs) - Air Conditioned offices, and the UPS delivery driver who knows where our treats are stored in said office.

A happy belated 4th of July to our farm community! We hope everyone rang in America’s day of birth with all the delectable grilled fares, all the wonderful family and friends, and all the ice cold beverages. You might have noticed from the scorching hot and unrelenting heat that summertime has arrived in her bright and sunshiney dress. This mean oodles of sweat, all the Topo Chico you can possibly imbibe, immersing yourself in local watering holes as much as possible, but also and more importantly, MELONS! The darlings of our summertime crops have arrived, and they will be here to stay for quite a while as we have five successions of all our varied melon varieties. The southern United States is “melon country,” as our head farmer would say, because we have these blistering summers that this crop prefers. If ever you find yourself driving in rural Alabama, you can even spot wild melons growing on the side of the road… that’s how much this crop loves the heat! We have a huge assortment of melons this year from all over the world. Check out our guide below!

Photo by Scott David Gordon.

French Charentais Melon - Originating in west-central France, this variety is one of the smaller French varieties. Proclaimed to have a better more succulent taste than that of the North American Cantaloupe, this variety is the sweetest of all the French melons, too.

French Charentais. Photo by Scott David Gordon.

Korean Melon - We have been growing these incredibly sweet melons for about three or four years now. This year, we have tried out a new variety that looks like a cucumber with yellow skin and white flesh on the inside. Also called chamoe, this sweet and crispy taste is a cross between a honeydew and a cucumber. You can eat it whole, even the skin. Grown primarily in Korea now, they originated in East India, and are thought to have been introduced to China via the Silk Road.

Korean Melon. Photo by Scott David Gordon.

Galia Melon - Hailing from Israel, the word “galia” means “born in waves” in Hebrew. This is one of the first melons that we harvest from the fields during the summer season! When you bite into this beauty, you experience quite a tropical taste.

Galia. Photo by Scott David Gordon.

Canary Melon - Aptly named as its bright rind mirrors the color of a canary bird. This melon is elongated with white flesh. It has a taste similar to that of a honeydew - a touch tangier, but still very sweet.

Canary. Photo by Scott David Gordon.

Cantaloupe (Regular and Mini) - One of our sweet and juicy all time favorites, this orange-fleshed melon is perfect sliced up for breakfast, wrapped up with prosciutto as a snack, or served with ice cream as a dessert.

Cantaloupe. Photo by Scott David Gordon.

Crenshaw Melon - Pink-fleshed with a taste and texture that is unbelievable... one of our farmers’ favorites. A hybrid melon that boasts a sweet but slightly spicy taste. (This crop is still growing, not ready for markets yet!)

Honeydew Melon - This melon has a very sweet taste with greenish flesh. The perfect treat to cool down on a summer scorcher, plus it lends itself very well as a dessert.

Honeydew. Photo by Scott David Gordon.

Icebox Watermelon (Yellow Watermelon, Black Rind Watermelon, Green-Striped Watermelon) - The most popular of all the melons, our icebox watermelons are the belles of the market. Since we don’t grow the traditional larger watermelons (they are too big and heavy to haul around, plus, they don’t fit in the CSA box!), we have quite the array of smaller personal sized watermelons. The yellow-fleshed watermelon is unusually sweet, and quite a sight when you cut into it. Our Black Rind Watermelon has a very crisp and sweet flesh when you bite into it, and lastly, our famous and probably most recognizable green-striped watermelon has the familiar green stripes with the pinkish-red insides. It’s dense and sweet, and tastes just like summertime.

Watermelons! Photo by Scott David Gordon.

Grab these summertime treats at the markets! CSA members - tell us what you like the best! We love feedback!

Photo by Scott David Gordon.

Week 27 and melons are flying out of the field (illustrated above). The heat is ceaseless, but the farm work must trudge on as per usual. Our field crew is the toughest in the business, and we are so grateful every day for their hard work. Hop over to the markets this weekend for a beautiful array of melons! Read more about all our different varieties here.

Malabar. Photo by Scott David Gordon.

Smiles for the 'maters. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Purple eggplant. Photo by Scott David Gordon.

Italian variety of eggplant. Photo by Scott David Gordon.

Graffiti eggplants. Photo by Scott David Gordon.

Eggplant harvesting vehicle. Photo by Scott David Gordon.

Farm carpool. Photo by Scott David Gordon.

Seeding. Photo by Scott David Gordon.

Transplant babies. Photo by Scott David Gordon.

Transplants. Photo by Scott David Gordon.

Tomato sorting area. Photo by Scott David Gordon.

Melon flower. Photo by Scott David Gordon.

Cantaloupe. Photo by Scott David Gordon.

Fields o' melon. Photo by Scott David Gordon.

Squash. Photo by Scott David Gordon.

Watermelon toss. Photo by Scott David Gordon.

Watermelon catching some air. Photo by Scott David Gordon.