CSA Box Contents Week of Mar 20th

Graphic by the talented Lucas Rager.

Things sure are heatin’ up in good ole Austin, Texas! The rise of temperatures means the SXSW season arriving (can you believe it?!), and more importantly, the imminent and highly anticipated nearing of one of our favorite annual events, our Spring Picnic and 5k Garden Gallop! Tickets on sale now!!! On Saturday, 4/1, grab your family, friends, fellow farmers, and come out to the farm! Join your JBG family to celebrate the change of seasons by sharing your favorite dishes with your farm community. This farm-tastic event will be held at 4008 River Road, Garfield, TX, 78612. Just a hop and a skip away from the Austin-Bergstrom Airport! Tickets on sale now.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

For the 4th time, we're inviting you, our community, to tour our farm and participate in our 5k Garden Gallop. The racing experts at Rogue Running will be on site once again ensuring this run is tip-top and top-notch. Run, walk, skip or hop around the field and enjoy seeing your veggies growing all around you. This family friendly run/walk through our farm is the very best way to see the where your weekly produce takes root and offers an exciting opportunity to explore our 186 organic acres of farmland. Runners and walkers are lead through a short 3.1 mile path that takes you on a journey through rows of spring onions, mountains of tomato cages, and fields of flowers. Tickets to this year's Garden Gallop are only $10, and include admission to our picnic! Kids under 12 run for free!

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Live Music, Picnic, BYOB: Need we say more? After the dust has settled, join us for our community picnic. Three local bands, including Possum Posse and High Plains Jamboree, will be playing music from 11:45 - 3:30 pm. We are over the moon about these bands and hope you are, too. If you’ve never heard of the two mentioned above, don’t fret, peruse the videos below to familiarize yourself. We know you’ll be tappin’ your toes in no time.

Possum Posse 

“Best known for the wildly popular viral video series, “Guy On A Buffalo,” Jomo & The Possum Posse made a name for themselves with their unique blend of cynicism, dead-eyed soul and anti-machismo honky-tonk. Their cult video series has surpassed 20 million views, garnering national attention from NPR’s All Things Considered, Forbes, G4’s Attack of the Show, and a slew of major media outlets… The band has established itself as one of the most talented, ridiculous and cerebrally entertaining live acts around. Their latest record, “Local Motive” skews heavily toward roots rock & roll and old-school country.” -Excerpt from the Possum Posse website

High Plains Jamboree

“It’s been said that High Plains Jamboree is a bluegrass band west of the Mississippi and a country band east of the Mississippi. The songs of mandolin and guitar player Brennen Leigh have been recorded by country stars Sunny Sweeney and Grammy winner Lee Ann Womack. Leigh has a cult following in Scandinavia, and has performed and recorded with artists such as Charlie Louvin, Robbie Fulks and Jim Lauderdale. Guitarist Noel McKay was discovered by Guy Clark in 1993 while performing at the Jimmie Rodgers Festival in Kerrville, Texas. Clark and McKay’s co-write “El Coyote” went on to win a Grammy for “Best Folk Album.” Bassist and old time banjo player Simon Flory performed throughout the mid south with his mentor, bluegrass legend Donny Catron (Tennessee Gentlemen, Jesse McReynolds, Doyle Lawson). He also studied and taught at Chicago’s Old Town School of Folk Music.” -Excerpt from the High Plains Jamboree website

Photo by Scott David Gordon.

Bring a blanket, dancin’ shoes, a picnic, some cold brews, and kick back on the farm with us! AISD will be rolling out their brand spankin' new food truck to feed the masses if you forget a picnic... (or just want to test out the AISD cuisine). AISD's Nacho Average Food Truck will be serving globally-themed beef and vegetarian burgers. Be ready to take some notes, as they will be featuring dishes showcasing the versatility of JBG veggies in cooking! Not only will AISD be serving up delectable treats, but they will also be running some of the children games and activities! Tickets to this year's Picnic are $10, and include entrance to the 5k Garden Gallop. Kids under 12 get in free! Bring those kiddos brimful of energy, our sand pile, trampoline, and soccer field are just begging for some attention.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Whether to Gallop or Picnic, we hope you'll join us for what is going to be a beautiful day at the farm! Call or e-mail the office if you have any questions or if you want to volunteer - 512-386-5273, farm@jbgorganic.com.

The Nitty Gritty:

• What: Saturday, April 1
• When: Doors Open: 10am, Garden Gallop : 11am, Music, Picnic + Kids Zone : 11:30 - 3:30pm
• Where: 4008 River Road, Cedar Creek, TX 78612... We call this the Big Farm!
• What to Bring: Your family and friends! Blankets or chairs, a picnic meal, and maybe some perfectly chilled beer or wine (BYOB). AISD will also be on site, showcasing their brand new food truck and slingin' their delicious eats.
• What not to Bring: Dogs (Sorry, farmer's rules.)
• Tickets: Tickets to the Garden Gallop/Community Picnic are just $10. This fee helps us pay the bands who so kindly volunteered their time! Kids under 12 get in free to both the Gallop + Picnic, just let us know how many are coming!

Photo by Scott David Gordon.

Photo by Scott David Gordon.

If you haven’t checked out our transplant sale (find more info here!), come out to the farm this Saturday to grab some fruit, herb, and veggie transplants! Brenton will be teaching an organic gardening workshop that you won’t want to miss! Buy tickets here.

Time for another installment of one of our most favorite blog series: the Employee Spotlight! We hope that these interviews will help acquaint you with the folks on the farm who are largely responsible for keeping the delicious JBG vegetables rolling out, week after week.

This week, we tracked down Lucas Rager, who is immensely integral in that aforementioned "rolling out" as he is our wholesale and restaurant delivery driver (sometimes CSA driver, too!). He has been transporting veggies and saving the day at JBG for nearly three years. You’ve probably seen him slinging produce at your favorite grocery store whilst sporting some wild and eclectic garb with a smile on his face. He treks all over our great state in the name of farm-fresh vegetables, and always has JBG’s back when we're in a pinch. He creates amazing farm-toons for us with the most recent being out stellar Garden Gallop flyer... he’s a banjo-strummin’, story-tellin’, laughter-lovin’, hard-workin’ son of a gun! He’s our right hand man and we couldn’t be more grateful for him. Meet Lucas!

Photo by Scott David Gordon.

Where did you grow up?

I grew up in western Pennsylvania, just outside of Pittsburgh.

What brought you to JBG?

Well, I saw an ad on Craigslist. I had been actively looking for a new job because I was working at a bar downtown (Cheer Up Charlie’s) and wanted a change of pace. So, I got the job and came over here. Seemed fun.

What was your first job at JBG?

Driver… that’s what I’ve always done. I started driving and doing restaurant deliveries as well as some CSA delivery routes. That’s what I do now, too.

How long have you been working here at JBG?

Almost exactly three years! I started working here in March/April of 2014.

What have you learned from your role at JBG?

I learned how to drive these trucks a whole lot better (box trucks and reefers). Driving through traffic, you get good experience. I’ve learned a lot about vegetables that I definitely didn’t know before. I learned how to get up early… and drive a forklift, too!

Do you cook a lot?

Not really. When I cook, it’s usually for myself, so most of the time I just grab some take-out. I make smoothies for breakfast every morning, though! I call them smoovies with a “v”. I always make the same smoovie every morning. It's tons of greens, like collards or kale, then almond milk, bananas, and then some berries or other fruit. I chug it and run out the door because I’m usually running late. I got this really nice blender, so I use it every day. It’s called the Nutri-Ninja... it has all the super sharp blades that are tiered. It’s like a weapon. It’s awesome.

What does your life look like off the farm?

I like watching Seinfeld a lot, reading Conan comic books, and I’ll go drink beers at the bar. My friends play in a French Cajun band, Chansons Et Soulards, and I go out and dance when they are playing. Fun fact: Lucas played Cupid and introduced one of the band members to their spouse! They play at the White Horse a lot. I’m not very good at dancing, but I like going out and listening to them. I play the banjo, too, so, I sit at home play the banjo and listen to old early country and folk music, like Charlie Pool. I live with Matt Pelkey (fellow JBG-er, check out his spotlight here), he’s a great roommate.



What might people be surprised to learn about you?

I don’t know… I’m an open book. I feel like everyone already knows everything about me. I really like cats though. I don’t have a cat, but our neighbor’s cat stays at our house all the time. So, now we are friends. She’s really warmed up to me even though she's pretty mean. Fun fact: Lucas used to be a cab driver in Pittsburgh, and also lived in Savannah for seven years perfecting his banjo skills.

What’s your favorite vegetable?

Carrots are definitely my favorite vegetable. I put them in smoovies sometimes… I just like snacking on carrots. Lately I’ve been eating a ton of baba ganoush. I don’t really like eggplant any other way, but man, I love baba ganoush so much. I haven’t perfected my own baba yet, but I just discovered this place this past Tuesday called Phoenicia Bakery and Deli. It’s on S. Lamar and Manchaca (there’s one on Burnet, too). I’m going to start going there weekly and stocking up. They have the best baba and pita bread. It’s really cheap and seriously the best.

What’s your favorite season?

Fall. It’s real pretty. Up north it’s so pretty, with all the leaves changing… here it’s nice because it cools off a little.

Being the amazing cartoonist that you are… can you talk a little about your cartoon work?

I like doing cartoons. When I was a kid, I just copied the Sunday comics. I feel like I draw pretty well… I have really cartoon-y stuff. I like The Far Side and Gary Larson - I like the comics that are just really easy to read and don’t demand a lot of attention. You just look at it and get the joke right away.

By Lucas Rager.

By Lucas Rager.

By Lucas Rager.

Since you created our awesome Spring Picnic and Garden Gallop poster, do you mind talking about it a little?

Oh, sure! I guess I tried to capture the themes of what's going on throughout the day… music, kids, running, and food. I wanted to make clear that it’s an all-ages event. I’ve been watching a ton of Seinfeld recently, so I just keep thinking about his face, and added him in there, too. There is an episode where he has to re-race his old nemesis from high school to prove he’s faster. So, I pulled from that.

By Lucas Rager.

Tell us about your unique style.

I’ve been really sculpting and perfecting it over the years (said with a huge smile on his face). Not really thinking about it is the real trick. Whatever happens, happens.

Your car? 

Well, this is the first car I’ve ever owned. ‘Til I was around 32 or 33, I just rode a bicycle around. I decided to compensate for that by getting a total gas-guzzler. It’s a totally inefficient, big truck. I painted lightning bolts on it and painted wolves on the doors. I found some goat horns just up the road here on Christmas Day, actually, a few years ago. So, I cleaned them up and attached them to the grill. It’s a pretty flashy ride.



Why wolves?

I think I was watching some wolf show on the Discovery Channel, and I’ve always thought that wolves are pretty cool.

What’s your spirit animal? Why?

I would say a goat because they have cool goatees and eat garbage. I mostly just think they look neat and have strange eyes like aliens.

If you were stuck on a desert island and could only bring 3 things what would they be?

This answer is better listened to, enjoy here!

JBG Employee Survey: If Lucas were a veggie, what would he be and why?

Daniel: A veggie that is quiet, tough, super nice and would do anything for you. Maybe a sweet potato. He’s always there to save the day.

Mike Mo: Papalo because he’s super unique.

Ada: Sweet potato. He’s so so sweet. Once you get into him, he’s insanely vibrant, so many secrets, skills, and interests. Sweet potatoes can also be the wackiest looking veggies… and Lucas is definitely one amazing and wacky dude.

Matt: An eggplant because he only eats baba ganoush.

Thanks, Lucas, for taking the time to meet and being awesome! 'Til next time, folks!

Photo by Scott David Gordon.

We are in the last week of the 2017 Transplant Sale! Now's the time, tackle that backyard and turn it into a veggie oasis. It's easy... either order online or come out this Saturday and grab some of your favorite herbs, fruits, and/or veggies! In no time, you'll have your own harvest at home! Find more info here. We can't wait to see you!

We are also looking forward to the Spring Picnic and Garden Gallop 5K in April. We are chompin' at the bit to explore the farm and get our dance on with you, our farm community. Check it out!

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.

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.

By Mackenzie Smith

Last week’s CSA brought me more hearty greens than I had the wherewithal or time to handle in separate dishes each night of the week, and I wanted a way to cook them all at once and make them shine.

Justin’s Swiss Chard Slab Pie with Salt and Pepper Crust, from Kristin Donnelly’s Modern Potluck, was my answer to that haul of greens I was willing to work with for a few hours on a Sunday. Take beet greens, kale, swiss chard, collards: all leaves hearty enough to stand up to a slow simmer in white wine spiced with coriander and ginger, an onion and a hefty dose of garlic to balance the bitter. Mix the cooked greens with sour cream for a rich filling, enveloped by a flaky crust flecked with black pepper and you have a perfect offering to bring to a potluck. Once you make this salt and pepper crust in slab form, don’t be surprised when you start thinking of new ways to fill it.

Photo by Mackenzie Smith.

The recipe below is straight out of the Modern Potluck cookbook. I have made it once exactly as directed, and once with a mixture of beet, kale, chard and collard greens, shallot in place of onion, and labne in place of sour cream. Both versions were well-loved and leftovers scarce. Let’s Potluck!

For the Dough

• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ¼ cups (2 ½ sticks) butter, cold, cubed
• ⅔ cups ice water

For the Filling

• ½ cup extra-virgin olive oil
• 1 large red onion, finely chopped
• 4 garlic cloves, thinly sliced
• Kosher salt
• 1 tablespoon ground coriander
• 1 tablespoon ground ginger
• Red pepper flakes
• 3 pounds red swiss chard, stems separated and cut into ¼-inch pieces, leaves roughly chopped
• ½ cup dry white wine
• ¾ cup sour cream
• Freshly ground black pepper
• 1 large egg, lightly beaten
• 1 tablespoon water, for brushing

Make the dough: In a food processor, pulse the flour with the salt and pepper. And the butter and pulse until the mixture resembles course meal with some pea-size pieces remaining. Sprinkle the ice water on top and pulse until the dough just comes together. Scrape the dough out onto a work surface and gather it into a ball, divide in half and pat each half into a 6-inch square. Wrap he squares in plastic and refrigerate until well-chilled, about 1 hour.

Meanwhile, make the filling: In a pot, heat the olive oil over medium-high heat. Add the onion, garlic and a generous pink of salt and cook, stirring occasionally, until just softened, about 5 minutes. Add the coriander, ginger, and a pinch of red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add the chard stems (beet greens, collards, kale stems too), and cook, stirring occasionally, until just softened. Stor in the chard leaves in large handfuls, letting them wilt slightly before adding more. Add the wine, reduce the heat to medium, and cook, stirring occasionally, until the leaves are tender and the liquid has evaporated, 10-20 minutes. Transfer the mixture to a colander and let cool completely.

Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix the cooled chard with the sour cream and season with salt, pepper and more red pepper flakes, if desired.

On a lightly floured work surface, roll out 1 piece of the dough to a 12x16-inch rectangle baking sheet. Spread the filling evenly over the dough, leaving a 1-inch border. Roll out the remaining dough to a 12x16-inch rectangle. Ease the dough over the filling, fold the rim over itself, and pinch the edges or crimp decoratively to seal. Cut a few slits in the top of the pie. Brush the egg wash over the top of the pie, and sprinkle lightly with salt and pepper.

Bake for 50 to 55 minutes, until the crust is golden. Let cool for at least 15 minutes before cutting it into squares. Serve warm or at room temperature.

Photo by Mackenzie Smith.

CSA Box Contents Week of Mar 13th

Spinach. Photo by Scott David Gordon.

Week 10 has entailed a whole lot of hustlin' over here at the farm. With the 2017 Transplant Sale underway, we are running the farm as per usual, but also focusing a ton of energy on the sale! We have two more Saturdays of transplant-slingin' left, so if you missed this past weekend, don't worry, you've got plenty of time. If you come out tomorrow, you can catch Brenton Johnson, the OG backyard farmer gone wild, hosting an Organic Gardening Workshop. Find ticket info here. Don't miss out! If you'd rather order from the comfort of your home to your farmer's market of choice or even to your doorstep, check out our online shop here!

Harvest. Photo by Scott David Gordon.

Harvest. Photo by Scott David Gordon.

Dandelion green harvest. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Farm chariot. Photo by Scott David Gordon.

Transplants going into the ground. Photo by Scott David Gordon.

Grabbin' transplants. Photo by Scott David Gordon.

Farm meeting. Photo by Scott David Gordon.

Curly kale, ready for market. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Chard details. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Montana's view. Photo by Scott David Gordon.

Grapes! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Vineyard work. Photo by Scott David Gordon.

Grape development update. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Transplant sale. Photo by Scott David Gordon.

Transplants galore. Photo by Scott David Gordon.

Transplants galore. Photo by Scott David Gordon.

Transplants galore. Photo by Scott David Gordon.

Photo by Scott David Gordon.