Photo by Scott David Gordon.

Update by Montana Stovall

This week at the farm we are planting peppers, eggplant, okra, lettuce, kohlrabi, summer squash, more tomatoes, and cucumbers! We are sowing green beans, sunflowers, and winter squash. We have been busy weeding our spring root crops, and hilling our potato crop... It might be the best root crop we have ever had! Our first round of tomatoes are established and loving this weather. They will be packing on new growth after the nice rain we had Tuesday night. The farm looks amazingly green right now, just in time for the Picnic and Garden Gallop this Saturday!

Transplants ready to go in the ground. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Montana scoping out the soil. Photo by Scott David Gordon.

Will workin' hard. Photo by Scott David Gordon.

SUNFLOWER! Photo by Scott David Gordon.

Lettuce harvest. Photo by Scott David Gordon.

Rows and rows. Photo by Scott David Gordon.

Basil! Photo by Scott David Gordon.

Green tomatoes. Photo by Scott David Gordon.

Hoop house dreams. Photo by Scott David Gordon.

Working hard in the office. Photo by Scott David Gordon.

To Our Dear Farm Community,

You might have heard through the grapevine that our Spring Picnic and Garden Gallop 5K is this weekend. Well, this event holds a very special place in my heart and always takes me back to the farm's humble beginnings. At the advent of this whole farm endeavor, back when I was still slingin' veggies from my backyard on Holly Street in 2005, I started really cultivating relationships with my farmers market customers. I don't know if it was all the many varied multi-colored eggs (thanks to the almost 30 different kinds of chickens I had) or my "selling-grilled-cheese-and-following-the-Grateful-Dead" stories that drew us together; regardless, my customers and I started to bond and connect. I started gathering email addresses and sending out weekly newsletters about the goings-on at the farm... I enjoyed writing my farm-friends so thoroughly that I would compose farm updates at my government job! Whoops! Once I started the JBG CSA, an idea that I had been interested in and researched since college, if you can believe it, and moved out to the 20 acres at Hergotz in the Spring of 2006, I had a lightbulb moment of inviting the community out to spend time where their food is grown. That was our inaugural farm-tour and picnic... Beth made her fa(r)mous homemade chocolate chip cookies and about 25 folks made the trek out to see the farm. Going from a backyard to a 20 acre plot warrants some serious celebration!

Bands at Hergotz Potluck. Photo by Scott David Gordon.

Potluck at Hergotz. Photo by Scott David Gordon.

Ten years later, it's hard to believe how much the event has changed. This weekend, I'm looking forward to seeing old and new friends in this perfect spring weather. You can participate in the run (curated by the one and only Rogue Running) and explore all the farm has to offer whilst getting your sweat on if you’d like, but be sure to stick around and enjoy the delicious food and boot-stompin’ tunes. There is a $10 donation to the bands, High Plains Jamboree and The Possum Posse, whose musical stylings will surely please. While you are on the farm, be sure to check out some of the exciting new projects that have been in the works... mosey over to the vineyard to check the progress of the baby grapes, the mandarin oranges on the south side of the greenhouse (30 of ‘em!), and last but not least the hundred pecan trees that we just recently planted (they are just starting to sprout!). Be sure to sneak a peek at the first green tomatoes that are in the hoop house, too. Summer crops are on the way! If you don't have time to make a dish to share, don't fret, AISD's brand spankin' new food truck, Nacho Average Food Truck, will be there slingin' delectable fares.

Photo by Scott David Gordon.

Potluck dish. Photo by Scott David Gordon.

Potluck shenanigans. Photo by Scott David Gordon.

Sandpile adventures. Photo by Scott David Gordon.

Thanks again to everyone who came out to our 2017 Transplant Sale, it really was the best one yet. We can't wait to see you on Saturday!

Cheers, Brenton

By Mackenzie Smith

Half of the kale and spring onions marinate in a dressing while their counterparts are fried until crispy and bitter. The tart rice vinegar is mellowed out by a healthy dose of maple and, which will make your spring onions sing. This salad is hefty enough to split between two people for a meal, but it also does a fine job as a side dish to something “more substantial”. Top with a fried egg if you’re feelin’ fancy.

Make sure you start with kale that has been washed and well-dried-- any water left on those leaves will keep the leaves from frying.

Blackened Kale Salad with Quinoa & Spring Onion

• 3 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons maple syrup
• 1 teaspoon soy sauce
• Maple syrup
• 1 cup cooked quinoa (any cooked grain works)
• 1 bunch kale, chopped into small pieces and divided into two separate bowls
• ⅓ - ½ canola oil
• Black sesame seeds

Photo by Mackenzie Smith.

Mix rice vinegar, sesame oil, soy sauce and maple syrup together, then stir in half the onions. Pour over raw kale, and stir in your quinoa. Heat oil in a large skillet. The oil will be hot enough to start frying when you can place a wooden spoon in the oil and bubbles start to form around the spoon. Add the rest of the onions to the oil, and cook long enough for them to infuse your frying oil-- about 30 seconds. Add enough kale to cover the bottom of the pan and stir once to move the oil and the onions. Resist the urge to stir again, until the kale starts to turn dark brown and crisp, about 4-5 minutes. Then, flip the kale with a spatula so the uncooked side can char. Once you have your first handful of blackened kale & onions, add them to the raw kale & quinoa and mix well. Repeat the steps it took to char your chopped kale until it’s all cooked, this usually takes 1 or two more rounds in the skillet, depending on how big your pan is. Add more oil to the pan if you need to. Salt and pepper to finish your salad, and sprinkle with sesame seeds before serving.

CSA Box Contents Week of Mar 27th

Do you find yourself spending most of the day away twiddling your fingers and day-dreaming about getting your hands dirty with newfound farm-friends in the sunshine? Do you often wish for a big ole box of delectable, organic veggies in exchange for your hard-work day in and day out? Well, you aren’t alone, and this dream is entirely attainable! In case you didn't know, we have volunteer opportunities galore here at JBG. Not only is it a good juncture to simultaneously get dirty and munch on some crunchy veggies, but also the perfect chance to make new friends and bond with pre-existing ones, too. You're sure to find interesting conversation whilst sorting veggies and enjoying the famously and finely-curated farm-fresh jams from the CSA Hergotz Packing Shed crew (if that's where you choose to donate your time!). Corporate groups are more than welcome, too! Slingin’ veggies on the farm with co-workers is not only a team-building experience, but also a good way to strengthen and solidify working relationships. The more the merrier for us, too. Tons of hands sure does get a lot done.

Corporate team-building. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

JBG welcomes volunteers weekly at either of our two Austin locations. The first being the Garfield Farm (4008 River Rd. Cedar Creek, TX) which is where we grow all of our veggies. At this location, you will be able to do an amalgam of tasks... working out in the field, transplanting, harvesting, aiding in the seeding process; all the while, learning tons about farming from the JBG agriculture experts. Want to be a farmer, or just expand your horticultural know-how? This might be the location for you!

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Once our produce is harvested, we transport it to our Packing Shed (our second volunteer location) at 9515 Hergotz Lane in East Austin. Here, volunteers help wash, sort, and pack veggies for our farmers markets and CSA boxes. You get the farm experience just right down the street from the airport, pretty cool, eh? Volunteers should wear sturdy shoes and bring plenty of water and snacks (this goes for both locations!). Depending on the season, we sometimes offer an additional Friday afternoon shift from 1-6 PM at the packing shed. We are looking for help Tuesday through Friday every week at either location! Like we alluded to earlier, if you volunteer for a half-day (8 am to 1 pm), we reward your hard-work for a share of farm-fresh veggies. YUM.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

If you're interested, please RSVP through this link. Please note that depending on the season, we may or may not be offering volunteer opportunities at our Garfield farm. You must receive confirmation email prior to coming to volunteer, and if you sign-up to volunteer, it is very important that you honor your commitment and arrive at the farm on-time at your scheduled location. Please note that due to liability concerns, all volunteers must be at least 18 years of age and sign a waiver before volunteering.

Photo by Scott David Gordon.

Have you heard? On Saturday, 4/1, grab your family, friends, fellow farmers, and come out to the farm! Join JBG to celebrate the change of seasons with our annual Spring Picnic and 5k Garden Gallop! This farm-tastic event will be held at our Garfield Farm. Just a hop and a skip away from the Austin-Bergstrom Airport! Tickets on sale now. We need volunteers to work this event... so, if this piques your interest, email volunteer@jbgorganic.com to sign up!

Transplant sale scene. Photo by Scott David Gordon.

We are floored by the immense support from our community at the 2017 Transplant Sale. It has definitively been the best one yet. A giant thanks from everyone here at the farm to everyone who came out! We can't wait to see what y'all have done with your backyard gardens. As the season wears on, be sure to tag us in your burgeoning garden photos!

Besides the usual and constant harvesting, we are knee-deep in new and very exciting projects. Stay tuned, we can't wait to share our progress! Be sure to visit us at markets during the weekend, summer crops are slowly trickling in. Thanks to Scott David Gordon for another batch of show-stopping images this week.

Transplants. Photo by Scott David Gordon.

Transplants. Photo by Scott David Gordon.

Will, greenhouse king. Photo by Scott David Gordon.

Sage babies. Photo by Scott David Gordon.

Collards. Photo by Scott David Gordon.

Harvest progress lines. Photo by Scott David Gordon.

Pile of Chioggia. Photo by Scott David Gordon.

Chioggia. Photo by Scott David Gordon.

Carrot harvest. Photo by Scott David Gordon.

Carrots fresh from the ground. Photo by Scott David Gordon.

Carrot's POV. Photo by Scott David Gordon.

Harvest. Photo by Scott David Gordon.

Green wrinkles. Photo by Scott David Gordon.

Rows and rows. Photo by Scott David Gordon.

Spinach. Photo by Scott David Gordon.

Spinach harvest. Photo by Scott David Gordon.

We can't get enough of these colors. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Farm chariot. Photo by Scott David Gordon.

Harvest. Photo by Scott David Gordon.

Carpool. Photo by Scott David Gordon.

Krishna, Brenton, Chucha, and Roxy. Photo by Scott David Gordon.

By Megan Winfrey

If there isn't an entire cookbook dedicated to beets already, there should be. Hailed by Tom Robbins and others as "the food of the gods," this little root is so darn versatile - and one of the healthiest vegetables on the planet. Betalains, a form of phytonutrients found in beets, provide antioxidant, anti-inflammatory, and detoxification support. And whether you're blending them into a sauce or roasting them with herbs, that earthy sweetness will shine through in the best way. This recipe is super simple and stars chioggia and golden beets, which bring a mild sweetness and (obviously) gorgeous color.

Beet "Carpaccio"

• 2-3 each of small-medium chioggia and golden beets
• Drizzle of olive oil
• Salt and pepper
• Juice of half a lemon
• 3 tbs. capers, chopped
• 2 tbs. mint leaves, chopped
• Greek Yogurt for garnish

Preheat the oven to 400 degrees.

Wash and scrub the beets and pat dry. Lay them on a sheet of foil, then drizzle with olive oil and season with salt and pepper. Wrap the foil into a packet, place on a baking sheet, and roast the beets for 40-45 minutes.



Once done, remove the beets from the oven and let them cool to room temperature. Next, chill them in the refrigerator for a few hours, or until cold to the touch. Remove the chilled beets from the fridge, and using a dish rag, peel them by rubbing the dish rag over the beets. The skin should peel away easily. Next, slice the beets thinly with a mandolin or a sharp knife- then arrange them on the plate however you like. Once the beets are arranged, drizzle with olive oil and lemon juice and garnish with the capers, mint, and Greek Yogurt. Serve immediately.