CSA Box Contents Week of July 11th

The dog days of summer are here!  We visited the bustling Barton Creek Farmers Market, and got a peek of what a typical Saturday looks like there.  At the farm, we are swimming in eggplant, and there has been a surprise cucumber comeback.  Baba ganoush and cucumber salad, anyone?  We are elated to announce that we have harvested our first grapes, and will be offering a limited quantity at the farmers markets this weekend!  We are looking forward to cooler temperatures, and already seeding a ton of Fall crops in the greenhouse.

Pondering patty pans. Photo by Scott David Gordon.

Barton Creek Farmers Market tomatoes. Photo by Scott David Gordon.

Sunflower decisions. Photo by Scott David Gordon.

The start of some sweet potatoes. Photo by Scott David Gordon.

GRAPES! Photo by Scott David Gordon.

GRAPES! Photo by Scott David Gordon.

Dog days indeed. Photo by Scott David Gordon.

Cucumber comeback. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

Okra beauty. Photo by Scott David Gordon.

Transplant fun. Photo by Scott David Gordon.

 

 

 

Sizzling, sweltering, stifling heat.  Seems as though if we perspired one drop more we would melt away and evaporate into the callous Texas summer abyss.  We are so busy at the farm with projects on projects, our heads are spinning.  The dog days of summer have us swimming in eggplant, one of our favorite darlings from the nightshade family.  The lull in cucumbers has ceased as well, and we have a bona fide cucumber comeback on our hands.  So, break out those cucumber salad recipes that are so evocative of sweet, sultry summertime, and enjoy!

Photo by Scott David Gordon.

As always, we are working daily, harvesting this season’s vegetables, but also planning ahead for the next succession of crops.  We are looking forward to the cooler temperatures, and doing tons of seeding in the greenhouse for Fall planting.  There are a plethora of transplants getting their start in our greenhouse currently, the list including: artichoke, broccoli, cauliflower, amaranth, collards, kale, basil, kohlrabi, endive, bok choi, lots of peppers (hot and sweet), as well as a trial of a new orange bell pepper variety.  We’ve been planting early turnips and radishes, our fall round of peppers and tomatoes, malabar spinach, braising mix, and our last cycle of okra in the field this week, too.

On top of that, we are thrilled to announce that we harvested our first ever Blanc du Bois grapes!  Talk about a mouthwatering treat to beat the heat!  It’s been a long time coming, and is so sweet to see the literal and delicious fruits of our labor.  Give us a few more years for full grape production, but for now, we will be offering limited amounts at farmers markets.  Grab a bunch before we run out!

Photo by Scott David Gordon.

We are finishing up a total engine rebuild job on our 30-year-old 265 Case offset tractor.  This piece of equipment is used for one specific task on the farm which is first cultivation when the crops are an inch or two tall.  Thus far, this is probably one of the most complex repair jobs we have ever done of the farm.  We had to order pieces all the way from Japan, and combine new parts with old.  It’s been an intensive process, but we have learned immensely.

Tractor repair. Photo by Brenton Johnson.

We have also been graced with some amazing volunteer help this week.  Starting with a bee workday this past Saturday, volunteers came in, cleared overgrown underbrush, and brought in a new hive to its new home on the farm.  Jason Minnix, the lead beekeeper working with the volunteers, checked on the progress of the original hive, and the colony seems, albeit aggressive, happy and healthy with tons of honey to boot!  Along with aiding in the surfeit of greenhouse seeding, we can’t thank all of our volunteers enough for all the extra hands and smiles.

Photo from St. David's Environmental Guild.

Last but not least, we are chompin’ at the bit for the showing of The Seer at the farm this Saturday night, July 9, hosted by the Alamo Drafthouse.  In case you haven’t heard, the proceeds will go towards rebuilding our greenhouses that were demolished by storms, as well as generally aiding in healing from so many setbacks that the overly water-saturated Spring supplied.  We are preparing the farm this week, and couldn’t be more excited to welcome everyone to such a special, unique event.  There will be more than 20 different local farms represented at the affair, plus farmers (and kiddos) get in free of charge!  The Ginger Armadillo, El Cruz Ranch, and Cold Ones Pops, will be slingin’ delectable treats and savory dishes from their food trucks, too.  Picnics, of course, are welcome, and the event is BYOB.  So come and join us, we can’t wait to see everyone.

Soon to be movie screen. Photo by Scott David Gordon.

Thanks for tuning in this week!  Until next time!

Looking to work on the farm? Find more info on open positions here.

by Megan Winfrey

This was my first year participating in the JBG bulk tomato sale, and after eating about half of the cherry tomatoes in the car, I decided I'd use the rest for something really simple. Canned tomatoes - plain and simple. No vinegar, no herbs, no salt, just tomatoes, lemon juice, and a bit of water. These simple preserved tomatoes will keep for about a year in the pantry and can my used for anything. Anything at all. I can't wait until winter, when I open one of these jars to the fresh smell of summer tomatoes, ready to crush and become bolognese.

Whole Canned Tomatoes

• 2 lbs. fresh tomatoes
• 6-8 pint jars with lids and rings
• 6-8 tbs. lemon juice
• Filtered water
• Canning tongs
• Canning rack (or dish towel)
• Large soup or canning pot

Start by sterilizing the jars, lids, and rings. I like to run the jars through a hot dishwasher while I simmer the lids and rings for about 10 minutes. That way, the jars are still warm when it is time to fill them. You want to fill warm, sterile jars to prevent bacteria from being present in the finished product.

During or after that process, start preparing the tomatoes by scoring the bottom of each with an "X". This will allow the skin to start peeling away as they cook.

Once each tomato is scoured, start dropping them into a pot of boiling water in batches. Don't over fill the pot or it will take longer to come back up to a boil. The tomatoes need just 1-2 minutes in the boiling water. Check them frequently and when you see the skin puckering, they're ready to come out.

Using a slotted spoon, remove the tomatoes from the boiling water and into an ice water bath to stop the cooking process and cool them off for handling.

When all the tomatoes have been cooked, start peeling. I like to fill the jars as I peel, filling each jar to the very top.

Next, use the end of a wooden spoon to press the tomatoes down into the jars, releasing the juices. Add 1 tbs. of lemon juice to each pint, (2 tbs. each for quarts) then give each jar a good stir to loosen up any air bubbles and to distribute the lemon juice. Add filtered water if necessary to fill the jars within 1/2" of the top.

Next, wipe the jar rims off with a clean dish cloth. They won't seal well if there is any moisture on the rim.

Screw the lids and rings on, not too tightly, but just until they won't turn anymore.

Now, it's time to process the jars so that they become air tight.

Put a canning rack or a dish towel in the bottom of a large pot, fill generously with water, and bring to a rapid boil. Using canning tongs, gently lower each jar into the boiling water. Try to keep the jars from touching if you can. Set your timer for 85 minutes and check periodically that the water is at a good, rolling boil the whole time.

Once the jars are processed, lift them gently out of the water with your canning tongs and place them on the counter to cool. You may hear some hissing and popping, which means the lids are sealing.

Once cooled to room temperature, check that the center of each lid is sucked in tightly and not popped up or loose. If any jars did not seal properly, don't attempt to reseal. Put them in the fridge and use within the week. Properly sealed jars will be good in the pantry for at least one year.

CSA Box Contents Week of July 4th

Another week has come and gone, bringing with it a burst of rain and a brief respite from the sun.  The dog days of summer are almost upon us, and per usual, we are toiling ceaselessly to provide y’all with the best local, organic produce that we possibly can. Whether it’s torrential rain, strong winds, or scorching sunshine, we are out on the farm, doing a dance with the elements for better or for worse.  Currently, it seems as though we are in a state of constant rehabilitation from the setbacks of an immensely storm-saturated Spring.  However, with all the damage, there is always a silver lining, right?  Each hurdle we face, we learn tenfold, become more weather-savvy, but mostly, have a renewed respect for you, our amazing, supportive community.  We are constantly counting our lucky stars for the support.

Rain, rain, rain. Photo by Scott David Gordon.

In case you haven’t heard through the tomato-vine already, The Alamo Drafthouse has offered us their helping hand in our time of need, and are hosting a Rolling Roadshow fundraising event at the farm that you needn’t miss on July 9th.  They will be screening THE SEER, a film by Laura Dunn that will forever change the way that you eat, consume, and care about your local farmers and their farmland.  We are thrilled to be teaming up with the talented folks at the Drafthouse, and even more excited to have another reason to invite the community to enjoy our farm, learn, and interact.  If you love Wendell Berry, you will be over the moon during this cinematic masterpiece.  Even if you haven't heard of the inimitable W. Berry, come to support us in our recovery efforts, as the proceeds from this screening will be used to help us rebuild our four greenhouses that were destroyed by the relentless storms in May.  Plus, the teachings of Mr. Berry are something that we should all re-visit and learn more about.

Damaged greenhouses. Photo by Scott David Gordon.

Onto more information about the film!  Executive produced by Robert Redford and Terrence Malick, THE SEER premiered at SXSW and, among other recognitions, received a Jury Prize for Best Cinematography.  Since first seeing the film, we knew we needed to spread THE SEER’s message more widely to our Austin community.  Over the past few decades, rural farming has changed dramatically across America, and many of our country's agrarian virtues of simplicity, land stewardship, sustainable agriculture, and rootedness to place have been replaced by a capital-intensive model for industrial farming.  As America's foremost chronicler of this change, Wendell Berry has written extensively about the consequences of this divorce of culture from agriculture.  Among his primary themes is the loss of community we reap from decades of misguided agriculture policy.  Berry has been an inspiration to generations of farmers, entrepreneurs and conscientious consumers, and a film about him is long overdue.

Wendell Berry and his son. Photo from THE SEER.

THE SEER seeks to immerse us in Berry's community by telling the stories of several residents of Henry County, Kentucky.  The film follows their hopes and struggles and blends observational scenes of farming life with interviews of Berry and his family, close friends and neighboring farmers.  By screening on a working family farm, we are taking the film's immersion to a whole new level.  You will be seeing it on a giant projection screen under the starry night sky while surrounded by 200 acres of summer vegetable crops!  

Award-winning and stunning stills from THE SEER.

Award-winning and stunning stills from THE SEER.

In order to bring THE SEER’s themes home, we have also assembled a team of some of Austin’s own eminent agricultural players.  The Sustainable Food Center will lead a panel discussion among Austin-area farmers and hopefully set the scene for the day-to-day realities faced by the folks growing food in and for our community.  In addition to the farmers on the panel, other farmers will be in attendance, and it’s our hope that you meet, greet, and fraternize with the men and women growing food for you.

See you there?  Find tickets, the schedule, and more information here.

Award-winning and stunning stills from THE SEER.

A little reminder to our CSA community… please be patient with us as we are anticipating less crop variety in the coming weeks because of the great losses in the severe Spring downpours.  As always, the community is our cornerstone, and we are vastly appreciative.

“As I see, the farmer standing in his field, is not isolated as simply a component of a production machine. He stands where lots of lines cross – cultural lines. The traditional farmer, that is the farmer who was first independent, who first fed himself off his farm and then fed other people, who farmed with his family and who passed the land on down to people who knew it and had the best reasons to take care of it... that farmer stood at the convergence of traditional values... our values.” -Wendell Berry

Another week has come and gone!  A burst of rain mid-week gave us a short break from the sun, and we are still rolling out the sweet summertime tomatoes.  San Marzanos are back on our availability list, so break out your sauce makin' ideas!  Peppers are slowly coming along, the basil plants are booming, and a surprise zucchini crop bouncing back from the Spring downpours has got us smilin' from ear to ear.  Plus, two journalists, Delphine and Moland, traveled all the way from Paris to check out Austin's "green scene," understand more about Austin's unique culture compared to the rest of Texas, and learn about our CSA program as it contributes to Austin's overall eco-consciousness!

A growing 'mater. Photo by Scott David Gordon.

Tomato tunnel. Photo by Scott David Gordon.

Thai Basil. Photo by Scott David Gordon.

Shishito galore. Photo by Scott David Gordon.

Sweet potato bloom. Photo by Scott David Gordon.

Close up of Basil. Photo by Scott David Gordon.

Tomato fever. Photo by Scott David Gordon.

Bell Peppers being transported. Photo by Scott David Gordon.

Carmen peppers on the way. Photo by Scott David Gordon.

Bell pepper beauty. Photo by Scott David Gordon.

Harvesting peppers. Photo by Scott David Gordon.

Carmen peppers. Photo by Scott David Gordon.

First round of Fall seeding. Photo by Scott David Gordon.

Delphine interviewing our Marketing and CSA Manager Extraordinare, Ada Broussard. Photo by Scott David Gordon.