Week 36, can you believe it?  We are psyched to have the fall crops coming in, and a nice balance of sun and rain. Come see us at the markets this weekend - we have radishes!

Eggplant. Photo by Scott David Gordon.

Coming soon. Photo by Scott David Gordon.

Greenhouse work. Photo by Scott David Gordon.

Montana, hard at work. Photo by Scott David Gordon.

Zinnias. Photo by Scott David Gordon.

Pretty in pink. Photo by Scott David Gordon.

BEE! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Fall greens. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Fall is in the air. Photo by Scott David Gordon.

Radishes! Photo by Scott David Gordon.

Psyched to get our hands on these! Photo by Scott David Gordon.

by Megan Winfrey

Fall is by far my favorite season. I used to say summer, back before full-time jobs and motherhood, when summer meant days of endless swimming and sunbathing and late nights under the stars with friends. These days, the reality of rabid mosquitos and scorching hot playgrounds has me stretching out my neck towards fall, desperate for its arrival. My recipe this week is a fall favorite, I just couldn't help myself. And I can't wait to make it again throughout the season, because it is just that delicious.

Butternut Squash Risotto with Crispy Prosciutto

• 2 small or 1 large butternut squash, peeled, seeded, and diced
• 3 tbs. butter
• 1 tbs. olive oil
• 1/2 an onion, diced
• 1/2 tsp. chili powder
• 1/2 cups arborio rice
• 5-6 cups chicken stock
• 1/4 tsp. turmeric
• salt and pepper, to taste
• 8 slices of prosciutto, torn in half lengthwise

 

Heat the olive oil and 1 tbs. butter in a large skillet over high heat. Add the butternut squash and season with salt, pepper, and the chili powder. Cook, turning gently, until the butternut squash is golden brown and tender but not falling apart. Remove to a plate and reserve for later.

Add the chicken stock to a saucepan and put over low heat. Keep warm until ready for use.

To the same skillet, add 2 tbs. butter over medium low heat. Add the onions and cook until translucent, about 3 minutes. Add the rice and stir, cooking for 1 minute. Reduce the heat to low. One cup at a time, begin adding the warm broth to the pan. Continue stirring gently until all of the liquid is absorbed before adding the next cup. Add salt and pepper as you go. Test the rice after 5 cups of broth, it should be tender but still have a little bit of bite. Add another cup of broth if necessary.

While the rice cooks, crisp the prosciutto. Heat the oven to 375ºF. Line two baking sheets with parchment paper and lay the prosciutto out evenly with 1/2" of space between. Bake until the fat is golden, about 15 minutes. Rotate the pans halfway through. When done, drain on paper towels and set aside.

When the rice is done, add the butternut squash and turmeric, toss to combine. Taste and add salt if necessary.

Serve immediately, with the crispy prosciutto right on top.

CSA Box Contents Week of Sept 5th

September means another installment of our First Friday Staff Picks! We love sharing events, adventures, and side projects that inspire and excite us (food-related and not) with our community. Check out our JBG staff-curated list of favorites below!

JBG crew. photo by Scott David Gordon.

Lena: Beyoncé's VMA performance is the only thing I'll be watching for the rest of the year. But at work I've been revisiting the audiobook of Amy Poehler's Yes Please, and creeping out my crew by smiling to myself whenever she curses in full-on Boston accent.

Ada: Lemongrass, and the fact that we're putting it in some CSA boxes this week. Who knew Thai flavors could be so accessible at home? Add whatever CSA veggies you need to use up to a simmering pot of lemongrass, ginger, garlic, chili, stock of choice, lime juice, and coconut milk and thank me later. Mike Mo is on this train, too.

Lemongrass! Photo by Scott David Gordon.

Texas County Fairs. Recently went to the Gillespie County Fair... the oldest continuously running fair in Texas founded in 1881. We didn't have fairs like this where I grew up, and I thought the 'biggest pumpkin' contest was just a thing of Americana past. So many old cowboys and young 4-H stars. And so so so many cute pigs.

Speaking of the fair, one of my favorite parts was looking at all of the show chickens. Discovered a couple of new breeds, including the Swedish Flower, that I'll definitely be adding to my backyard flock next spring.

Nellie: Pace Bend cliff jumping. With the higher than usual water levels of Lake Travis, the cliff jumping was a little bit less daunting.

Mike Mo: The Sichuan Braised (JBG!) Eggplant at Wu Chow. Might be the best bite of eggplant I've ever put in my mouth. Well, well worth the $12. Ada and Nellie are on this train, too.

Photo compliments of Wu Chow.

Andrew Thompson: Utopia Fest is coming up. I'm stoked about the pre-show and the actual festival. So much good music. Plus my friend's band The Stacks are playing.

My band (Midwest State of Mind) just got back from a tour, and just came out with a new music video.

Ericka: Colombian Music Night at SquareRut Kava. I will be giving chair massage, plus the music is awesome.

Missoula: Me, just in general. My cuteness, my paws, my crimpy ear hair. Follow my instagram, plz.

 

The Llano River is the worst, okay?

A photo posted by Missoula Broussard (@chermissoula) on Jul 3, 2016 at 8:29pm PDT

Heydon: STRANGER THINGS. If you haven't already, do yourself a favor, forfeit 8 hours of your regular schedule and binge watch this original Netflix series, pronto. Millie Bobby Brown is just the bee's knees. And everything Jimmy Fallon, of course. If you haven't seen this gem of an awkward interaction between two star-crossed lovers, watch it now.  Always makes me cringe and laugh 'til I cry simultaneously.

Kenny: Kyle Kinane and Neil Hamburger at The Mohawk on September 11th! Standup comedy is that one last everything-is-in-shambles psychological lifeboat that works when nothing else can. Even crappy, awkward open mics make me forget my troubles.

And lest we forget our fallen alien, Prince Rogers Nelson. Check out the video for "Starfish and Coffee" from the Muppet Show. It's one of the best things I've ever seen.

Jordan: Farmer as Artist at Prizer Gallery. I submitted some pen & ink pieces... stop by and see them in person!  The show is on display until October 1. You can check out some more of my art on my website, too.

JBG in general: Art of the Brew event happening this Saturday at FAIR MARKET. Combines two of our favorite things: local craft beer + local art. If you check out this event, be sure to see Jester King's contribution by Sean Gaulager who sourced some of his materials from the JBG scrap metal pile.

A giant and heavy-hearted farewell to Phil - He's been here since 2013. Jumped on as tomato crew, then worked wholesale, and lastly, managed the packing for farmers markets. He and his one-eyed dog will be very sorely missed!

Phil and the barn crew. photo by Scott David Gordon.

It’s been a crazy August, and I am more than happy to welcome the fall feelings that September brings. Fall greens are popping up on the farm, and this always generates a collective and cathartic sigh of relief on the farm. Along with the advent of Autumn bringing smiles to our faces… I’ve got big upcoming travel plans that I’m real excited about.

photo by Scott David Gordon.

I’ve been appointed as a delegate for Slow Food International’s biennial week-long event, Terra Madre Salone del Gusto! I couldn’t be more proud to represent our country at such a notorious event. This conference will take place in Turin, Italy, and I’m beyond excited to travel overseas. Can you believe that I’ve never traveled abroad? Being a farmer doesn’t allow much time to experience firsthand those pockets of the world that jet-setters always talk about. It’s hard to believe that my job as an organic farmer has opened the door to such a global opportunity. Did I mention I’m excited?! I have no idea what to expect, though Daniel in the office, who recently honeymooned in Italy, tells me that I will have the time of my life.

Besides shooting a Carrabba’s commercial on the farm, the extent of my Italian food knowledge is slim to none. Needless to say, I am looking forward to expanding my knowledge of Italian food while I’m there. Lucky for me, I’m staying with an Italian host family for the week. Fingers crossed that they have a soft spot for smelly organic farmers. It will be a once in a lifetime opportunity to meet people from all over the world who share common interests, namely sustainable agriculture.

 

SLOW FOOD INTERNATIONAL

photo by Scott David Gordon.

Founded in 1989, Slow Food International is a grassroots organization that “prevent[s] the disappearance of local food cultures and traditions, counteract[s] the rise of fast life and combat[s] people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.” They also believe that EVERYONE should rightfully have access to good, clean, and fair food. More on that here, if you’re interested.

Food not only affects a person’s well-being, but also influences many other larger-scale parts of community life: politics, culture and environment to name a few; and because of this, great change can be brought about through the growth of this movement. After reading these proclamations on their website, I immediately identified with the message.

With a surge in fast food restaurants being established across Europe and a quickening pace of lifestyle, big and daunting changes were on the horizon in the ‘80s. Spearheaded by Carlo Petrini and a group of fellow activists, this passionate troop recognized their style of life being threatening and rallied around the common interest of preserving the slow life, cultural food/lifestyle traditions, and general “gastronomic pleasure”. The organization had small beginnings, but in only two decades, now emcompasses 160 countries with millions of folks uniting behind the message that Slow Food proudly disseminates.

 

SALONE DEL GUSTO

courtesy of Slow Food International.

Slow Food International hosts a plethora of events. The particular conference that I’ll be attending started in Turin in 1996. Through numerous conferences and forums, the event aims to open up conversation about biodiversity and secure the diverse and rich future of our food. With markets that feature artisans representing all five continents, attendees are able to experience a robust array of worldwide tastes firsthand. Delegates from all over the world are selected to take part in this event.  This year there are over 200 representatives from the US.… The elected group ranges from educators and writers to ranchers and farmers (like me!). This event has quickly risen in notoriety over the years, becoming a benchmark in international gastronomic events. Find more information about the event here.

 

ARK OF TASTE

Another project that Slow Food introduced through their Foundation for Biodiversity that I feel strongly about is Ark of Taste. This is 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. At JBG, we have grown some of the produce that is listed in the catalog, some examples being: Sheepnose Pimento, Fish Pepper, and Pequin Peppers, which grow wild on the farm now. Through our transplant sales, we hope to propagate these species so that they are once again more widespread among our community.

Transplant sale. Photo by Scott David Gordon.

I gotta get back to the farm, but am immensely humbled and inspired to be included in this unparalleled event this month! Arrivederci!

If you want to get involved with Slow Food’s Austin chapter, there are tons of opportunities. They facilitate farm tours, happy hours, slow sessions, and so much more! Check out their website for more information.

September is here, and we are wishing you the best month yet in 2016!  Brandon and Ben from Bouldin Food Forest popped by Garfield this week to chat greenhouse and irrigation.  Fall greens are flourishing!  Check out their verdant beauty and get excited, they are coming your way!  And did we mention, lemongrass?  Grab a bushel at the farmers market, and make that Thai recipe you've been eyeing.

Bouldin Food Forest's Ben and Brandon visit the farm! Photo by Scott David Gordon.

More greens! Photo by Scott David Gordon.

Fall is coming! Photo by Scott David Gordon.

Okra harvest. Photo by Scott David Gordon.

Montana at the helm. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Zucchini harvest. Photo by Scott David Gordon.

Squasharvest. Photo by Scott David Gordon.

Zucchinis galore. Photo by Scott David Gordon.

Graffiti eggplant. Photo by Scott David Gordon.

Greenhouse meeting. Photo by Scott David Gordon.

Greenhouse technique. Photo by Scott David Gordon.

Greens in the greenhouse. Photo by Scott David Gordon.

Our faithful chariots. Photo by Scott David Gordon.

Wide open spaces. Photo by Scott David Gordon.

Lemongrass harvest. Photo by Scott David Gordon.

Grab lemongrass at the markets! Photo by Scott David Gordon.

by Megan Winfrey

To quote one of the best TV moms of all time, "Coffee, Coffee, Coffee!"

Like Lorelai Gilmore, I am also a big fan of coffee. I never touched the stuff, although I worked as a barista in high school, until visiting France in '06. At first I just wanted to look like a local, but I quickly learned how amazing a piping hot shot of good espresso could be. Since then I've enjoyed coffee daily and in many different forms, but this was my first go at roasting it myself. I don't think I've been as excited about a cup of coffee since I tried Kopi Luwak in Phoenix. If you've never heard of it, Google it, and please don't judge me. When a bag of green coffee from Barrett's arrived with my CSA box, I'll admit, I was intimidated by those fresh smelling, little green beans. But here I sit, with a DELICIOUS cup of medium roast coffee that I feel very proud of! I highly recommend jumping on the coffee train, and give Barrett's coffee a try. The coffee available as a JBG add-on is already roasted (to perfection!) by Barrett's, but if you want to give home roasting a try, give the office a call and I bet they can place a special order for you.

I used the air popper method, which is the most recommended method for home roasting coffee. Sweet Maria's Coffee walked me through it with this awesome tutorial page.



Here are some notes from my experience:

-To add coffee or eggs to a CSA order, just login to your CSA account, click on your upcoming delivery, and click "ADD ITEM" under available add-ons. That easy.

-I borrowed a hot air popcorn popper from a friend, but you can usually find them pretty cheap second hand or in the store for $20-$30.

-I lined a bowl in wet paper towels to catch the chaff, but not even that kept it all in the bowl. I had to vacuum the floor when I was finished.

-I wanted a medium roast, which I mostly attained, but I noticed that some of the beans remained pretty light. As I watched the beans swirling around in the popper, I noticed that the ones in the center of the swirl basically stayed in the same spot throughout the roasting process and that those were the beans that came out lighter.

-Ventilation is important! My fire alarm went off about a dozen times...

-Roasting/freshly roasted coffee doesn't smell like coffee. That wonderful aroma develops over the next 12 hours or so while it sits in a loosely sealed jar.

-Although it took about an hour, roasting coffee was totally worth it! I am so proud of my beans and every cup of coffee they make will be extra special.