By Mackenzie Smith

Photo by Mackenzie Smith.

Fennel fronds are the long wispy green counterparts to the bulb. I haven’t found a way to eat (and enjoy) all of the fronds from a single bulb, so I make some version of this tea every time we have fennel in the kitchen. I have really enjoyed using Yaupon Tea for this recipe, which is harvested in Bastrop, Texas and known to be North America’s only richly caffeinated plant. Before I discovered the wonder of Lost Pines, I used green tea for this formula. Use either, or omit the tea and brew the mint and the fennel together for a caffeine-free refresher.

Chop the fronds from 1 fennel bulb and add a handful of mint, along with 2 tablespoons of dried tea (or 2 teabags) to a pitcher or a pot large enough to hold at least 8 cups of water. Cover with boiling water and steep for no more than 5 minutes (a longer steep will result in a vegetal-tasting tea that is far less refreshing to sip. Once steeped, strain hot liquid through a sieve over a pot or a pitcher filled with 2 tablespoons of honey. Stir. Refrigerate and serve iced with fresh sprigs of mint, if you have them.

Photo by Mackenzie Smith.

CSA Box Contents Week of Apr 10th

Ladies getting in formation for the 5k. Photo by Scott David Gordon.

A huge thanks to everyone who participated in the Garden Gallop 5K and picnic-ed with us afterwards! We loved having everyone out to the farm. A huge thanks to AISD's Nacho Average Food Truck and Steel City Pops for making the trip out to Garfield and keeping everyone fed. Your fares were relished by all. Another huge thanks to Possum Posse, Noel McKay & Friends, and The Lost Pines for keeping everyone's toes a-tappin'. We are over the moon for you, our wonderful community. We can't wait for the next one!

Registration. Photo by Scott David Gordon.

Air Jordan. Photo by Scott David Gordon.

Off to the races. Photo by Scott David Gordon.

Flyin'! Photo by Scott David Gordon.

A victory spin. Photo by Scott David Gordon.

Strong family finish. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Farm friends. Photo by Scott David Gordon.

Possum Posse. Photo by Scott David Gordon.

Trampoline shenanigans. Photo by Scott David Gordon.

Possum Posse. Photo by Scott David Gordon.

Tracy and Obi. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Noel McKay chillin' before his set. Photo by Scott David Gordon.

Ready to transplant! Photo by Scott David Gordon.

Picnic-ing. Photo by Scott David Gordon.

Taking control. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Dancing commences! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Noel McKay and Friends. Photo by Scott David Gordon.

Noel McKay and Friends. Photo by Scott David Gordon.

A big thanks to AISD's Nacho Average Food Truck! Photo by Scott David Gordon.

Ada running the show. Photo by Scott David Gordon.

The perfect treat to cool down with. Thanks, Steel City Pops! Photo by Scott David Gordon.

Photo by Scott David Gordon.

The Lost Pines. Photo by Scott David Gordon.

Collard harvest. Photo by Scott David Gordon.

Collard-scape. Photo by Scott David Gordon.

Collard-scape. Photo by Scott David Gordon.

Tomatoes! Photo by Scott David Gordon.

Tomato plant close-up. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Cabbage patch. Photo by Scott David Gordon.

Tomato cages comin' out! Photo by Scott David Gordon.

Tomato cage work. Photo by Scott David Gordon.

Seeding. Photo by Scott David Gordon.

Being in the food business means that we relish highlighting and celebrating holidays where food is the cornerstone of the festivities... Seder is one of the tops when it comes to celebrations with a focal point on food and drink. This Jewish holiday is right around the corner, and marks the beginning of the eight days of Passover. Seder is not only a commemoration of the Israelite’s freedom from servitude in ancient Egypt, but also a time to welcome Spring! The gathering comprises of friends and family reading from the Haggadah, a book that outlines the story of the Israelite’s exodus through special blessings, rituals, and songs. Seder literally means “order,” and there are several rituals followed throughout the evening. Traditional food is served in synchrony with the story, and are all symbolic of specific themes within the narrative. This week, we had the immense privilege of chatting with one of our CSA members, Kathleen Rubin, about what the holiday means to her.

Photo by Scott David Gordon.

What does Seder mean to you?

When I was growing up my grandfather (and then my father) lead the reading of the Haggadah during our Seder (which basically is a guide book for the Seder meal with the story of Passover and songs that we all go through as a group). Since I moved to Austin, I've hosted a Seder at my home every year (which is fun for me because I love to cook and host dinner parties) but also because I now lead the reading of the Haggadah and it makes me feel like the matriarch of my own family's tradition. I use the Haggadahs that my parents received as a wedding gift and they are just so beautifully illustrated with imagery of pomegranates and the desert. I feel nostalgic just pulling out my set of books each year.

Side note: Pomegranates are a symbol used frequently in Judaism because the 613 seeds represent the 613 mitzvahs (or commandments/good deeds) in the Torah.

As a vegetarian, how do you navigate Seder? 

When I was growing up, our Seder meal consisted of Matzah ball soup and brisket (among other things). But I've been a vegetarian since since I was 15, and that meant picking around the meal and kind of missing out. So, as I planned my own Seders as an adult I tweaked some of the traditional Passover foods to be vegetarian. I absolutely love my vegetarian Matzo Ball soup recipe and the charoset (which is a yummy mix of apples, pecans and sweet wine that is mixed together as a sort of paste intended to represent the mortar used by Jews when laying bricks as slaves in Egypt). My favorite way to eat it is between two pieces of buttered matzah with horseradish on it (horseradish represents the bitterness of slavery on the seder plate).

Is there a Seder dish that you love to cook every year? What is it?

Vegetarian Matzo Ball Soup Serves 6 For the matzo balls:

• 2 cups matzo meal (pulse matzah in food processor)
• 1/4 teaspoon baking soda
• 1 teaspoon truffle salt (this is the key!!)
• 4 eggs
• 2 tablespoons melted butter (you could use shmaltz, if you are not vegetarian)
• 1/4 cup seltzer water

For the soup:

• 3 tablespoons olive oil
• 1 onion, roughly diced
• 4 small carrots or 2 large, roughly chopped
• 3 celery stalks, roughly chopped
• 1/2 cup sherry or white wine
• 2 quarts veggie stock
• 4 cloves garlic, minced
• 2 bay leaves

Matzo balls: Pulse the matzo crackers in a food processor until an imperfect powder is formed. A few bigger pieces are fine. In a medium-sized bowl, whisk together the matzo meal, baking soda and salt. Stir to combine. In a separate bowl, whisk the eggs, butter and seltzer water. Pour the wet ingredients into the dry and stir until evenly incorporated. Refrigerate mixture for about an hour (or up to 6 hours).

Heat a large stockpot of water and bring to a boil. Wet your hands a little and round matzo mixture the size of golf balls. Handle the mixture as little as possible. The lighter the touch, the lighter the matzo ball! The matzo balls will expand as you cook them.

When all matzo balls are formed and water is boiling, carefully drop each one into the boiling water. Cover and do not lift the lid for 25 minutes. (Another matzo tradition is to never check on the dumplings while they're cooking or that will cause them to be tough and heavy.) After 25 minutes, cut one ball in half and make sure it is cooked. I cooked mine for about 5 minutes more, in total 30 minutes with one lifting of the lid.

Soup: In another soup pot, get your stock going. Heat the olive oil on medium and saute the onions, carrot and celery for about 10 minutes, until vegetables are beginning to soften. Add sherry (or white wine) and cook for another 2 minutes. Add vegetable stock, garlic, bay leaves and simmer for about 30 minutes longer. Taste and adjust seasonings according to your taste. Add matzo balls to the stock about 15 minutes before you're ready to serve, gently warming the soup (the matzo balls will absorb some of the great stock flavor, so don't skimp on this step).

Charoset

• 3 Medium apples peeled, cored, diced
• 1 1/2 cup pecans (or walnuts if you don't like pecans, sometimes I also sprinkle pistachios on top)
• 1 1/2 teaspoon ground cinnamon
• 1/2 cup manischewitz
• 1 tablespoon packed brown sugar

Stir together all ingredients and refrigerate!

Find some more recipe ideas here.

How do you incorporate your CSA share into the meal?

On the Seder plate itself there are several items that we taste throughout the meal as a reminder of the story of the Jews in Egypt. I use the dandelion greens as a bitter herb, but really any green from the box will do. Carrots in the Matzo Ball soup and other roasted veggies (more carrots and beets, too) with the meal.

Photo by Scott David Gordon.

What is your favorite thing about the holiday?

Passover is a party! Sitting down and eating together and drinking many glasses of wine is just fun. I like to go through all of the songs, which I think are mainly intended to keep the kids at the table but it works on everyone. It's also nice to gather with my Jewish friends (and anyone else that's interested in participating) because it's not something I do very often. For me Judaism is a cultural expression that I am very proud of and the tradition of remembering our history of persecution as a reminder to love and care for anyone that is persecuted is a healthy ritual I enjoy each year and love sharing.

Kathleen's Seder.

If you are planning your Seder dinner or headed to a friend’s, don’t forget to visit us at market this weekend! We have your bitter greens and root veggies, so stock up!

In case you didn't know, we have pick-up locations at the Jewish Community Center here in Austin, and two JCCs in Houston, too! Check out our pick-up location listings here.

**A big thank you to Shelly Prant and Eric Newman for their expertise!

Photo by Scott David Gordon.

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!

Megan (Recipe Blogger): April means two things to me: My daughter's birthday and CRAWFISH. I'll be combining these two activities at the 28th Annual Llano Crawfish Open, which I've attended religiously for about a decade. You've got the beautiful Llano River in the background, formidable country music acts on stage with lots of two-stepping on the dance floor, giant flats of crawfish with all the fixins, ice cold beer, vendors, carnival food, insanely good people watching, and did I mention giant flats of crawfish with all the fixins? As if that wasn't enough to sell you, all profits go to local Llano charities. BOOM. Oh, and here's a classic photo of my dad with crawfish fingers.



Travis (Wholesale Manager): The month of April has a whooooooooole lot going on.

First and foremost, there is some amazing live music going on this month. My favorite country band, Kill County, is playing the next two Sunday's at The Little Darlin'. If you haven't seen these guys yet, you are seriously missing out. Their music is exactly what country music should sound like- beautiful and sad. The Little Darlin' makes some mean cocktails, so I really can't think of a better way to spend a Sunday afternoon. More info here.



On the topic of good country music, Wayne "The Train" Hancock is playing with Two Tons of Steel at the Barracuda on April 28th, and that show is not to be missed. Wayne is an absolute killer and a staple in the Texas country scene.

Aside from all the solid music going on this month, The Mobile Loaves and Fishes Community Forge is holding its Annual Forging Competition and last year was a real blast and a half. Come check out some wickedly talented blacksmiths go head-to-head while supporting the formerly homeless.

Ada (Marketing and CSA Manager): Old Settlers Music Festival! CAN NOT WAIT! It’s the weekend of April 20-23 in Driftwood, TX. I’ll be camping with friends and enjoying some live tunes from some awesome acts. Also, Sculpture Falls in the early mornings before the crowds descend.

Missoula (Farm Dog): My flower crown. Woof.

A post shared by Missoula Broussard (@chermissoula) on Apr 2, 2017 at 9:51am PDT

Chucha (Farm Dog): Not running. I’m never running again. I’m still tired from the 5k this past weekend.

"My legs are tired" -Chucha. Photo by Scott David Gordon.

Lucas Rager (Driver Extraordinare): BABA GANOUSH from Phoenicia Bakery. The best baba [ganoush] in town, or probably... maybe even... the world. This place has been open for a while, so I love the feel of it inside, it feels so established... like you're in a shop that has been there for decades, and that should be in NY or Philly. Great feel compared to some of the newer shops in Austin. There is always the same 100-year old lady working the counter who is so nice and always joking around. I'm kinda hesitant to even talk about this, because the last 3 times I've gone, they've been completely out of baba. So, this time I bought 4 huge tubs, and some fresh pita to go with. Pita was only 80 cents a bag. Get some!

Heydon (Blogger): I recently acquired an old Minolta from my mother, and boy, am I on a photo-takin’ kick. Check out this image of the JBG vineyards from this past weekend. The copious amount of primroses had me swooning, plus GRAPES?! Yes, please. I love Texas in the springtime with all the abundant wildflowers... No place I'd rather be.

Minolta image of the JBG vineyard. Photo by Heydon Hatcher.

Psyched to get out to west Texas for my one of my best friend’s weddings at the end of the month with some of my favorite folks. Sometimes a Legend will be there on Saturday night slingin' the funk, too. I can't think of a more magical concoction than quality folks, funky jams, big skies, and a partnership worth a whole lot of celebration. PS - Marfa Burrito, I'm coming for you.

Lovin’ Bikram Yoga East Austin… the classes will wring you out, and if bikram isn’t your jam, they offer intermittent vinyasa and yin classes that will really do you just right. The folks who teach here are the tops, too. Good people.

Anderson .Paak. I’ve been listening to his album, Malibu, non-stop for a month. Here's a funky and awesome performance with The Free Nationals at NPR’s Tiny Desk Concert. Groovin' tunes. (Disclaimer: contains explicit language!)

Brenton (Head Farmer): Charles Mingus. Grilling season with awesome weather. I’m on a salsa kick! Trying out new inventions of salsa. My best new invention of salsa is bacon salsa. I’ve been using farmer Montana’s roasted peppers in a roasting salsa variety that I like to make.

A Brenton breakfast of huevos rancheros featuring his homemade salsa and local organic oranges and grapefruit from G&S Groves.

CSA Box Contents Week of Apr 3rd

By Megan Winfrey

Pretty soon, we won't be seeing winter greens in our CSA box anymore, so I decided to make this delicious classic one last time this year. At Christmas and Thanksgiving, I am notorious for scouring the post-feast-table for ham hocks and other carcasses to use for stock, soup, and greens. I used my last ham hock for this mess of greens, and savored that rich, flavorful broth like it was going out of style - because IT IS.



Ham Hock Greens

• 2 bunches of greens (collards, chard, kale)
• 1 meaty ham hock
• 1 medium yellow onion, thinly sliced
• 2 tbs. olive oil
• 2 1/2 cups vegetable or chicken broth
• 3 tbs. malt or white wine vinegar
• 1/2 tsp. cayenne
• Salt and pepper, to taste
• Hot sauce, for garnish (I like to use Tabasco)

In a large pot, heat the olive oil over medium-high.

Add the onion and cook, stirring frequently, until starting to brown. Reduce the heat to medium-low and continue to cook the onions until they are soft and golden, about 5-7 more minutes.

Stir in the cayenne and cook for another minute.

Add the broth, ham hock, and 1/2 cup water. Pile on the greens and cover, leaving the lid ajar. Bring to a simmer over medium-high, then reduce to low heat and let simmer for about 30 minutes, stirring occasionally. Remove the lid and simmer for another 15 minutes, or until the greens are very tender.

Remove the pot from the heat. Carefully take out the ham hock, place on a cutting board, and remove the tender bits of ham still clinging to the bone. Stir the ham into the greens along with the vinegar. Season with salt and pepper to taste, and more vinegar if needed. Serve immediately, and pass the hot sauce around at the table.