CSA Box Contents Week of Feb 6th

You never know what a trip really has in store for you, or who you will cross paths with, right? Thus, when I went to Italy this past summer and met Evan McCommon, a fellow Slow Food representative from North Louisiana, I had no idea that we would become such fast friends. I attribute our quick bond to our Southern roots and similar age, but who knows what really draws folks together. I spent a lot of time attending events with him and his wife. The Slow Food New Orleans and North Louisiana chapters threw such mind-blowing events when I was across the pond. One in particular immediately comes to mind... They teamed up with Slow Food Vietnam and threw one heck of a po' boy and banh mi combination pop up. I'm getting hungry just thinking about it. It was such a cool experience to celebrate these two food traditions as one... at first glance, they seem so different yet really are so similar.

Evan runs Mahaffey Farms, a 1200 acre ranch outside of Shreveport, Louisiana. It's a big farm, but he is a relatively small-time producer. The property was used primarily for timber production, conservation efforts, and wildlife management with in the '90s, until they decided to undertake a revival of the family farm in the 2010s. He has different kinds of animals on his farm, but what really stood out to me was the Red Wattle Hogs, a super rare heritage breed thriving on their farm. This breed is recognized by the Ark of Taste (AoT), a program that catalogs our outstanding and intricate global heritage of food, bringing attention to traditions from all walks of life that are bordering on extinction. Dedicated to safeguarding heirloom produce, artisanal products, endangered breeds of animals, and an amalgam of many other food genres, the AoT receives nominations from people who are determined to save the tastes, sights, and smells of their hometowns from disappearing forever.

Red Wattle Hogs at Boxcar Farm.

When I returned from Italy in October, I got a phone call from Evan, saying that he was coming through Austin. He wanted to tour some farmers' markets and familiarize himself with some local producers, one in particular: Dewberry Farms. A family-owned pasture-raised chicken farm that prides themselves on compassionately handling their chicken, and doing all the processing right on their farm. Their processing facility is federally inspected, meaning they adhere to government specifications, which is a big deal! Two things that differentiate a federally inspected facility from a state inspected one is that you can sell across state lines (something that Evan was interested in because his ranch is on the Texas/Louisiana border), and the amount of chickens you can sell are either less or more depending on the level of inspection. After a whirlwind tour of a handful of different farmers' markets introducing Evan to hordes of Austin's finest artisanal producers, we decided to meet up with Jonny, co-owner of Black Star Co-op and friend of Evan's, for a late afternoon bite.

After touring our Garfield farm, we decided to head out to Boxcar Farm & Garden in Maxwell, TX and meet up with Leah Gibson, who is the owner of the farm and also served on the panel at The Seer screening this past year. Being at her farm and seeing the animals really sparked a serious interest in potentially diversifying our farm. When we first moved out to Hergotz in 2006, we had three Black Angus cows and since then, my interest in animals has remained semi-dormant. I was so inspired by her farm, that I went home and called my dad, to converse with him about it. He earned a degree in Animal and Dairy science from Auburn, so the topic was right up his alley.

Photo courtesy of Boxcar Farm.

Boxcar's flock. Photo courtesy of Boxcar Farm.

A beautiful turkey at Boxcar Farm & Garden.

After that weekend, Evan invited me to a Slow Food Shreveport event that they were throwing on his property at the end of January, a bona fide traditional pig roast (or a couchon de lait, as they would call it in South Louisiana). I was overjoyed at the invitation, and when the weekend arrived, Johannes and I packed up the car with tons of fruit and veggies, and promptly headed East! The pig roasting master, Dr. Howard Conyers, was invited from New Orleans to conduct the roast. He started around 9 pm the night before and continued toiling until we ate the following day at 2 pm. Fun fact: I got to talking to this guy, and he nonchalantly disclosed to me that he was a NASA scientist! He has just acquired a PhD in mechanical engineering, and like me, had a bachelors in agricultural engineering! Crazy, eh?!



A pig roast is HARD work. It entails digging a 4 foot hole in the ground, then after getting the pig on the skewer and placed correctly, they place a wooden box over the hole covered by tin sheets, and digs holes into the pit to carefully control the airflow. Simultaneously, in a metal bin, they place a metal grate inside that keeps the wood from sitting directly on the bottom of the bin. This is done so that big chunks of charcoal fall to the bottom of the bin, and they scoop out what has fallen to add to the pig roast pit. The temperature is kept low and the pig roasts for a long time. It was a feast of cornbread, collard greens, mustard greens, black eyed peas, and sweet potatoes. Local brewers joined the festivities and I had a Cajun Rice Lager from Great Raft Brewery! I didn't even know that that existed. We met tons of interesting folks and had a grand ole time. That Red Wattle Hog meat is heavenly. Something about those heritage hogs!

Pig roasting experts discussing their craft. Photo by Brittney Maddox.

Dr. Howard Conyers at work. Photo by Brittney Maddox.

The roasting pit. Photo by Brittney Maddox.

Photo by Brittney Maddox.

Photo by Brittney Maddox.

Photo by Brittney Maddox.

Photo by Brittney Maddox.

Textbook Southern cooking. Photo by Brittney Maddox.

Dr. Conyers serving up his masterpiece. Photo by Brittney Maddox.

Bon appetit! Photo by Brittney Maddox.

Evan bringing food to the hungry mob. Photo by Brittney Maddox.

Photo by Brittney Maddox.

Brenton enjoying the party. Photo by Brittney Maddox.

Hot tamales! Photo by Brittney Maddox.

Speaking of heritage flavors, this year we are growing 20 Ark of Taste varieties of vegetables, thanks to awesome seed companies like Baker Creek Heirlooms and Seed Saver Exchange. These will all be available for purchase at this year's Spring Transplant Sale which will be held the first 3 Saturdays of March at our Garfield Farm. In addition, there will be over 50 different varieties of heirloom tomatoes, massive amounts of fruit transplants, and 20 different kind of herbs. You won't want to miss this event!

As the Slow Food New Orleans chapter says, 'geaux slow' y'all! Until next time!

Week 5 has us super busy getting our transplants in the ground. We just got a new implement (off craigslist, of course) called a ripper, which helps reduce subsoil compaction. We're pretty excited about it - everyone got a chance to drive it with the big 155 tractor. Temo even tore up the front driveway with it, which was pretty much concrete. We've been planting broccoli, cauliflower, cabbage, carrots, beets, bok choy, spinach, lettuce, kohlrabi, turnips and radishes all week.

PS - Are you ever stumped about what to do with your farm produce? Check-out our upcoming CSA cooking class! Join Farmers' Market chef, Maggie Perkins, as she introduces The Seasonal Plate, the local farm to table best. Maggie will demonstrate and prepare vegetable-centric dishes, sharing tips, tricks, and techniques for making the most of your local farmers' offerings. You will share an intimate meal with fellow classmates, and take away a full CSA share from us to duplicate your own fresh, healthy meals at home! Check out more info here.

Grapefruit good times with Ada. Photo by Scott David Gordon.

Grapefruit galore! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Loading up the transplants. Photo by Scott David Gordon.

Rainbow chard. Photo by Scott David Gordon.

Transplanting teamwork. Photo by Scott David Gordon.

Transplanting teamwork. Photo by Scott David Gordon.

Growing fast! Photo by Scott David Gordon.

Montana checking his work. Photo by Scott David Gordon.

Montana seeding. Photo by Scott David Gordon.

Johannes thinkin' about life. Photo by Scott David Gordon.

Mustard greens. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

Volunteers workin' hard. Photo by Scott David Gordon.

Volunteers workin' hard. Photo by Scott David Gordon.

Transplants growing for the sale in March! 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!

Mike Mo (Wholesale Manager) - Mr. Robot. Just started watching the show. Good stuff.

Kenny (Farm Administrator) - Nikki Glazer @ Cap City Friday, 27th through Sunday, 29th. I once called her the Stewart Copeland of comedy. For those who're wondering, that's a joke about timing. PAH DUM CHIIISSSSSSSSH. Aaaaaand Asleep At The Wheel @ Mercer Street Dance Hall in Drippin' Sprangs Saturday Feb 4th, because I still don't know how to two-step and my Grandfather's prolly rolling in his grave about it. Also Rutabaga can't come outta the ground fast enough because sour, bitter things forever. The latter half of that also works as a broad swath east-coaster statement for all things.

Travis (Wholesale Manager) - Not to be a band wagon-er, but I have to agree with Kenny on multiple things this month. On the two-step topic, I'm starting two-step lessons on Sunday. While this may not be a HUGE event for everyone else, I've lived in Texas for over two decades and still don't know how to do it. If I don't learn soon, I'm pretty sure my girlfriend will leave me for one of the slick elderly gentlemen at the Broken Spoke and my "Texan" card will be revoked permanently. In other concert-related news, if recent political events make you feel the need to don a battle vest and stick a close pin through your nose, there are plenty of good, old-fashioned angry-music shows coming up. In particular, Night Birds and Obedience are playing the Mohawk on Feb. 10th. and Yob and Weak Flesh are playing at Grizzly Hall on the 20th, if you are so inclined. With the current state of the world, I know we can all be a little grumpy, so why don't you come get those feels out in the pit?

Heydon (Blog Writer) - Miranda Brooks' landscape design work blows my little plant-lovin' mind. Her loose, seemingly effortless gardens with verdant labyrinthine pathways winding throughout makes me yearn to be there. Check out her work in Anna Wintour's garden here.

A photo posted by Miranda Brooks (@miranda.brooks.gardens) on Aug 17, 2016 at 3:20am PDT

THE OA. It is quite an amazing melting pot of a sci-fi, thriller, mystery bildungsroman. It will really get you diggin' interpretive dance (I was totally transfixed!)... a statement which won't make a lot of sense until the final episodes of the season. Enjoy!

Ada (CSA & Marketing Manager) - Heydon. She's awesome.

Hector (Social Media Extraordinare) - Besides being thoroughly obsessed with the Moana soundtrack (Lin-Manuel Miranda fanboy here!) I've started reading more books from female writers. I read Beloved by Toni Morrison, Stiff by Mary Roach, and The House of Spirits by Isabel Allende. Send your recommendations my way!

Megan (Recipe Blogger) - Looking forward to cooler weather this weekend (it's still winter, right?) and seeing Angel Olsen at the Mohawk on Tuesday!!!!! If you haven't checked her out, start with her latest album "My Woman." I've been spinning it constantly since it came out in September, and am still as obsessed as ever.

Lena (Wholesale Team) - On Feb. 19th, a few select movie theaters in Austin are showing Allegiance: The Broadway Musical. It’s inspired by George Takei’s childhood experience as one of the 120,000 Japanese Americans placed in internment camps after Pearl Harbor. As the daughter of Japanese immigrants it’s an especially important story for me to watch, and as a bonus it co-stars Lea Salonga whom I already LOVE from Disney’s Aladdin and Mulan!

Ryan (Bulk Crew) - CodeNEXT, the city of Austin land use development code. We just got the first draft released to the public and it is going to be THE defining municipal issue of 2017. What zone you end up in will have a huge influence on how your area develops going forward. Environmental protections will also be determined by the new code, so familiarize yourselves with the content and get ready for a draft zoning map in April.

Farm, in general - Join us for our Local Foods Awareness Day at the Capitol on Thursday, March 9. Help us promote the passage of bills that will enhance the ability of small farmers to make a living!

Photo by Scott David Gordon.

CSA Box Contents Week of Jan 30th

by Megan Winfrey

A few years ago, JBG hosted a Pickling Workshop in their greenhouses, taught by Austin's own Kate Payne - author of The Hip Girl's Guide to Homemaking and co-founder of Salud! Bitters Co. Ada, our very own CSA Manager, revived the recipe from the workshop and sent it my way. Being the pickle fan that I am, I couldn't wait to get together with my good friend and recreate Kate's pickled carrot recipe. I knew they would be good, but I had no idea they would be knock-you-on-your-arse, finish-a-jar-in-one-sitting good! And the leftover brine is perfect for shaking up into a martini. I enjoyed them on a cheese plate with Pogue Mahone garlic-dill pickles and thinly sliced on venison tacos.

Pickling Workshop in our Greenhouse. Keep your eyes peeled for our 2017 Spring Event Calendar! Photo by Scott David Gordon.

Pickling Workshop in our Greenhouse. Keep your eyes peeled for our 2017 Spring Event Calendar! Photo by Scott David Gordon.

Asian-inspired Pickled Carrots Recipe by Kate Payne

1. Place 6 half-pint (8oz) jars in your canner pot, cover to just below the rims with water and bring to a boil.

2. While your water boils, wash and trim 2 lb carrots into preferred pickle sized pieces. Slice them in thin rounds for sandwiches or in sticks to munch right out of the jar or off the pickle platter.

3. Combine in a stainless steel saucepan 4 cups white wine or distilled white vinegar with 1 cup sugar and 3 Tbs salt. Dissolve sugar over low heat and then bring to a boil. Add directly to the pan: -2 Tbs minced ginger -2-4 fresh or dried Thai chiles, chopped roughly

4.Prepare your lids by placing them in water in a small saucepan. Don’t turn them on to simmer just yet. Keep an eye on your brine, since you don’t want it to boil for an extended period of time. Turn off heat when it reaches a boil.

5. Pull jars from canner pot and place 2 black peppercorns and 1 green onion, slit lengthwise into each jar.

6. Pack your jars firmly with prepared carrots. Now is a good time to turn on the heat and allow your lids to simmer (not boil) in the small saucepan.

7. Pour hot brine and try to incorporate ginger and peppers evenly into the jars over the carrots, leaving 1/2-inch headspace, the distance between the brine and top of the rim. Use a chopstick or a bubbler to remove any air pockets from the jar. Wipe rims with dampened, clean cloth or paper towel. Seal with two-piece lids.

8. Process for 10 min in boiling water-bath.

9. Place the jars on a dish towel and allow to sit for a few hours-overnight. The lids will seal as the jars cool. Test the seal by pressing down on the lid. It should be sucked in tight and not pop. If any of the cans did not seal properly, you can still eat them! Just keep them refrigerated and use them first.

10. Let the carrots marinate for at least a week, but preferably two if you can wait that long! These will stay good in the fridge for months.

Photo by Scott David Gordon. by Hector Gonzalez

Root Vegetable Slaw

• 1/2 cup green neck daikon radish, shredded
• 1/2 cup carrots, shredded
• 1/2 cup chiogga beets, shredded
• 1/2 cup golden beets, shredded
• 1/2 cup kohlrabi, shredded
• 1 orange, juiced
• 1/2 tbsp salt
• 1/2 tbsp chili powder

A video posted by Johnson's Backyard Garden (@jbgorganic) on Jan 30, 2017 at 1:23pm PST

Mix all shredded root vegetables.

Mix orange juice, salt and chili powder.

Pour liquids over shredded vegetables and mix.

Serve topped with chopped parsley (or cilantro if you don’t hate it) and sesame seeds. Sprinkle chili powder if you want it spicier.

Music: O! by Steve Combs, found here.