Gobble gobble! Thanksgiving has come and gone, and this year it coincided with the end of fall planting. It was a whole lot of work, but with a whole lot of persistence and tenacity, we got it done! A serendipitous hiatus in the flurry of farm activity to give everyone a brief moment to relax and enjoy turkey day festivities with loved ones.

Brenton and Roxy! Photo by Scott David Gordon.

I have so much to be thankful for this year it’s overwhelming. Having a job that I am immensely passionate about keeps me ever-grateful. The JBG team that we have been building for the past 10 years feels like family. The tireless toiling and synergy day in and day out by this amalgam of strong and smart individuals is astounding. I feel like our crew is more in tune with each other and stronger than ever. We give 110 percent to cultivating the most nutrient-dense, delectable and organic vegetables for our community. We love what we do, and we hope that it is evident in the quality of the final product.

JBG team meeting. Photo by Scott David Gordon.

JBG team. Photo by Scott David Gordon.

JBG team. Photo by Scott David Gordon.

I am also grateful for the farm and its resilience. After a tumultuous year accompanied by two disastrous floods, we have been able to readjust, reassess, rebuild, and heal from our losses. The greenhouses have been rebuilt (thank you for the help, Drafthouse!) and the farm looks better than ever!

 

Greenhouse golden hour

A photo posted by Charlotte McClure (@carlita_carlotta_) on Nov 16, 2016 at 3:59pm PST

I am thankful for my four crazy kiddos and all the adventure that ensues when we spend time together. Their burgeoning talents are a delight to experience; and their endless curiosity instills me with youthful vigor.

I count my lucky stars for having dreamt up this crazy endeavor of starting an organic farm in this beautiful gem of a Texas town, Austin... and most of all for YOU. I know I’ve said it before, but thank you for letting me be your farmer. From my backyard, to a thriving farm east of town, it's been an unreal journey. I hope that JBG was a part of your Thanksgiving meal this year - we'd love to see what you're cooking with the season's bounty, send us some photos! The support that we receive from the community is nonpareil and astonishing. This town is a locavore, farm-to-table heaven that loves and nurtures its local farmers. I couldn’t be happier to have landed here.

Photo by Scott David Gordon.

For those of you traveling for the holidays, we hope you will pass on this bounty we are all thankful for - consider donating your CSA share to The Settlement Home and SafePlace. Your donated share helps feed children, young adults, and families in Texas with histories of trauma, abuse and neglect. It's as easy as emailing the farm and letting us know you would like to donate. If you are in town for the holidays, you can still donate by sponsoring a share, either in your name or someone else's. It’s a great way to give back this holiday season, and a fantastic option when you are thinking of gifts to give family and friends. Donate here, and email (farm@jbgorganic.com) or call (512-386-5273) the farm if you wish to donate in another's name.

The Settlement Home and SafePlace need around 200 shares a year to meet their minimum needs - our goal is to meet the full 200 shares this 2016 holiday season. Won't you help us get there?

Donating at SafePlace. Photo by Scott David Gordon.

I am appreciative of the Alamo Drafthouse and their continued support of the farm through good times and bad. We are looking forward to the upcoming Rolling Roadshow screening at the farm - The Grinch! Venture out to our Garfield farm with your family and friends on Saturday, December 10th for a full day of holiday events like hayrides, face + ornament painting, Cindy Lou-Who and the Grinch look-alike contests, and a dance party all even before the movie starts! Then, once the kids are tuckered out, cozy up with a blanket, hot chocolate, and some tasty bites from some of our favorite food trucks to watch the main event! We'll be screening both the TV special as well as the live action version. Tickets are on sale now, get them here!

From the last Rolling Roadshow screening - The Seer. Photo by Scott David Gordon.

I will close with another massive thanks to you, our community, and this really silly picture of me in a turkey costume at the Thundercloud Turkey Trot yesterday! Can you tell which one I am? Did you see me? Boy, did we have a good time, and I got to squeeze in a run before the food festivities! Hope you enjoyed some delicious dishes and spent some quality time your friends and family! I need to get back to planning for the next planting season. ‘Til next time!

JBG Turkey Trot Turkeys!

Week 47 and we have finished fall planting! Just in the nick of time, too, so that everyone could enjoy a little turkey time with loved ones. It was a whole lot of work, but with persistence and tenacity, we got it done! Now, we will take a month to make plans and preparations for the next planting season. The wheel is always turning over here, but boy, do we love what we do. Happy Thanksgiving from all of us here at JBG, we hope you enjoyed delicious food and quality time with family and friends. 

Photo by Scott David Gordon.

Carrots! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Tractor time. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

A falltime flock. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Montana workin'! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Monstrous collards! Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

So much green. Photo by Scott David Gordon.

Curly kale. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

Colors galore. Photo by Scott David Gordon.

by Megan Winfrey

Happy Thanksgiving, CSA lovers! Thank you all, sincerely, for allowing me to share my cooking adventures with ya'll for the last year and a half. It has been such fun for me, and such a blessing to be a part of the wonderful JBG family! This week's recipe screams fall. From the colors, to the ingredients, to the earthy flavors- you're going to want to add this one to your Thanksgiving weekend menu. Soup isn't traditionally served for THE BIG MEAL, but if your family is anything like mine, you have people to feed all weekend - and that how this soup becomes your best friend. It practically cooks itself! And after the hours you've already logged in the kitchen, what more could you ask for? Now all that's left to do is curl up on the couch your soup, a blanket, and "A Charlie Brown Thanksgiving."

Root Vegetable & Cabbage Soup

• 2 tbs. olive oil
• 1 onion, chopped
• salt and pepper, to taste
• 4 cloves garlic, sliced
• 1 bag of JBG root vegetable soup mix, peeled and chopped -carrots, turnips, beets, radishes
• 3 or 4 sweet potatoes, peeled and chopped
• 1 head savoy cabbage, thinly sliced
• 8 cups chicken or vegetable stock
• 1 cup dry white wine
• 1 can diced tomato
• 1 tbs. fresh rosemary, chopped
• 1 tbs. fresh thyme, chopped
• creme fraiche, for garnish

Heat a large soup pot over medium high heat. Add the olive oil, onion, garlic, salt, and pepper and cook for 2-3 minutes. Add the root vegetables and sweet potatoes and cook, stirring, for 4-5 minutes. Add cabbage and cook until starting to wilt, about 2 minutes. **At this point, toss in some leftover diced turkey, if you have it!**

Stir in the broth, wine, tomatoes, rosemary, and thyme and bring to a boil. Reduce to a simmer, cover, and cook for 1 hour. Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor. Taste and add more salt and pepper if desired. Garnish with creme fraiche, chopped dill, or fresh horseradish, or all of the above!

CSA Box Contents Week of Nov 21st

Turkey time is just around the corner! If the prospect of stuffing yourself with all the many delectable Thanksgiving dishes has you salivating already, well, you are not alone. We’re all ready for the post-election binge eating here at the farm. If this holiday season has crept up on you, leaving you little or no time to prepare a menu for the impending feast, don’t fret, Dai Due and JBG have your back. Along with a spectrum of locally and substantially sourced meats (did someone say Turducken Sausage?), you can pre-order a JBG produce bundle straight from Dai Due. Check out the menu and order here! Produce comes with some recipes crafted just for the occasion.

Photo by Scott David Gordon.

Speaking of relishing upcoming food festivities, have you visited one of our market stands recently and feasted your eyes upon our vast array of radishes? Maybe the influx of these multi-colored roots excites you? Maybe the novel specialty varieties and unfamiliar names is daunting? Maybe you’ve never really delved into the radish world before and are grappling with a good way to approach these baffling veggies... Regardless, we’re here for you! This week we seek to demystify these mysterious roots and answer some of your lingering and burning questions (just like we did for Asian greens)!

Radishes, or Raphanus sativus, originate from Southeast Asia with wild varieties being found and cultivated in Central Asia, India, and central China as well. Hailing from the Brassicaceae family, these roots are said to be some of the first crops introduced to the Americas from Europe (they have been farmed in Europe since pre-Roman times). Chockful of vitamin C, potassium, fiber, riboflavin, and folate, whether you have a cold or your immune system just needs a boost, this zinger of a veggie will clear your sinuses right out! But, that’s just the tip of the iceberg, check out the arsenal of positive rad[ish] benefits here.

Watermelon radish. Photo by Scott David Gordon.

Watermelon Radish - The watermelon radish, named for it’s magenta-pink striated inside similar in hue to that of a watermelon, has a pale exterior with some green coloring at the top of the root. It has a peppery taste that is mild, and a succulent crunch. Nature's neon vegetable, and natural source of Vitamin C - here for an immune boost if you're feeling low. They are the perfect addition to springs rolls, not to mention very aesthetically pleasing.

Watermelon Radishes. Photo by Scott David Gordon.

Black Spanish Radish - Known for it’s black exterior, this hardy crop has been cultivated since medieval times because it thrives in harsh winter-time conditions and is nutrient dense to boot. With a thick, dark skin and pale white inside, these hot, peppery radishes are a great spicy topping to soups and salads. This radish also shines as the main ingredient in a dish, check out this awesome Black Spanish Radish salad recipe, simple and delicious.

 

Black Spanish Radish! ?? These beauts are linked to myriad health benefits, but most importantly they pass the Very Tasty Test. ? #sprayfree #blackspanishradish #falltrials #smallfarm

A photo posted by hearts & roots: a small farm (@heartsandroots) on Oct 13, 2016 at 6:36am PDT

White Icicle Radish - These slender white-rooted veggies sure are fun to eat. With a crisp, thin skin and mild flavor, try these roots raw or roasted… you might get a hint of sweetness. If you’re trying to get your kids to eat more veggies, these are a good bet! Their pure white color will please even the most green-averse picky eaters.

 

Perfect timing. #whiteicicleradish #winterscoming #plantedchicago

A photo posted by Jen Rosenthal (@plantedchicago) on Nov 11, 2015 at 5:16pm PST

Minowase Daikon Radish (Minowase Summer Cross) - This hybrid radish is a popular Japanese crop. A large white (inside and out) root veggie that has great crunch and a mild to sweet taste! Great in a variety of recipes whether it be stir-fried, steamed or pickled. Chop these up and dip them in some hummus as an easy snack on the go!

Minowase Daikon Radish. Photo by Scott David Gordon.

Zlata Radish - Meaning “gold” in Czech, these golden brown potato doppelgangers pack a peppery punch. Its tasty white insides are the perfect amount of crispy and juicy. Braise ‘em or eat ‘em raw, they sure are scrumptious!

A photo posted by Jessica Lacey (@gypsyroselasagna) on Jun 12, 2016 at 4:42pm PDT

Red Radish (Crunchy Royale) - On the sweeter side of Team Rad(ish), these royally red beauties have beautifully uniform and bulbous roots. If you can’t use them right away, these radishes preserve well in the fridge! Try these raw with cold butter and salt as a sandwich (a Mike Mosley favorite).

Red Radishes. Photo by Scott David Gordon.

French Breakfast Radish - These French heirlooms are elegant and picturesque. With scarlet skins that shade to white at the base, these mild-tasting roots are great with sea salt, Kerry Gold butter, fresh bread, and white wine to pair (A Charlotte McClure favorite).

so excited radish are back ????? @jbgorganic 

A photo posted by no farms, no food (@hollypostler) on Aug 12, 2015 at 8:53am PDT

Easter Egg Radish - Aptly named, this multi-colored mix of radishes ranges in hues from white to purple to red to pink. Petite and crisp, these are white-fleshed and mild to taste. Chop them up and brighten your salad with the many colors of the rainbow, kids will love it!

Easter Egg Radishes. Photo by Scott David Gordon.

Plum Purple Radish - Bright purple skin and a very, very spicy taste… need to kick a cold? Pop a couple of these in your mouth and a sinus clearing will ensue.

 

#purpleradish #datpurp #leñabrava

A photo posted by Mike Nutter (@thenomadchef) on Oct 26, 2016 at 10:14pm PDT

Chinese Pink Radish - With a pink verging on red skin and a white flesh, these elongated radishes are another Asian variety that do well in the heat. These radishes are perfect for pickling, give it a try!



Chinese Pink Radishes. Photo by Scott David Gordon.



Keep an eye out for some more specialty radishes on the way! Amethyst Radishes, Red Top Radishes, Korean Purple Daikon Radishes, Chinese Green Radish, Green Neck Radish… we’ve gone radish crazy! Oh my!

Equal parts Black Radish, Purple Daikon, Green Daikon, and Watermelon radishes...with colors like these, fall and winter ain't so bad! • • • • •#farming #mxmorningstarfarm #rainbow #radishes #organic

A photo posted by MX Morningstar Farm (@mxmorningstarfarm) on Sep 29, 2016 at 6:41pm PDT

Together with the Drafthouse's Rolling Roadshow, we're thrilled to host another film on the farm - The Grinch! Come out to the farm for a full day of Holiday Events, then settle in with some hot chocolate to watch The Grinch. We'll be screening both the TV special as well as the live action version. Tickets on sale now, get them here!

Winter means citrus! Place your order here.

If your family is headed out of town for the holidays, we hope you will consider donating your CSA share to The Settlement Home or SafePlace. Find more information about donating here.

In town and curious about Thanksgiving CSA schedule changes? Click here.

Back on the tractor this week, thank goodness. It’s a flurry of activity out at the farm, seeing as we are in the final stages of Fall planting. By the way, how is it November 18th? It still feels like summer, but the calendar is telling us otherwise. A huge thanks to the volunteers from Hot Schedules, we appreciate your hard work!

The bulk citrus sale is back, and the Alamo Drafthouse has decided to screen another movie at the farm (find ticket info here)! In town for Thanksgiving and curious how the holiday will affect the CSA schedule? More info on that here.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Transplanting. Photo by Scott David Gordon.

Transplanting. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Hot Schedules volunteers workin' hard! 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.

Chillin'. 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.

 

CSA Box Contents Week of Nov 14th