It was a muddy week at the farm. Photo by Scott David Gordon

How about this rain?! We're cooling off this week at JBG after a hot February with pounding storms all week. Our hard working crews were prepping and planting until after dark on Tuesday to make sure we had plants in the ground to take advantage of all this water, and we thank them for their dedication! We're looking forward to our second weekend of the JBG annual Transplant Sale, going on this Saturday at our Garfield Farm. The weather should be a bit sunnier, and we hope to see you out here!

Montana cleans up a muddy tractor. Photo by Scott David Gordon

The tractor yard. Photo by Scott David Gordon

The lettuce patch is loving the moisture! Photo by Scott David Gordon

Golden beets will be at markets this weekend! Photo by Scott David Gordon

Customers pick out plants at last weekend's Transplant Sale. Photo by Scott David Gordon

Thanks to JBG staffer Katie for working hard to make the Transplant Sale a success! Photo by Scott David Gordon

What garden would be complete without a few heirloom tomatoes? Photo by Scott David Gordon

A future farmer picks out his plants. Photo by Scott David Gordon

Spring farmscapes. Photo by Scott David Gordon

Beautiful rows of fennel. Photo by Scott David Gordon

Artichokes are here! Photo by Scott David Gordon

Brenton and the crew are building two harvest trailers for a big upcoming cucumber and squash season! Photo by Scott David Gordon

Photo by Scott David Gordon

by Megan Winfrey

I've got a twist on an old classic for ya'll this week. It's just as rich, creamy, savory, and delectable as the original, but with an earthy sweetness that I know you'll love. And I only changed one ingredient! Hello, turnips. These guys get just as silky as your grandmothers mashed potatoes when cooked long enough and puréed. That's the secret - turnips are too fibrous for a potato masher and must be blended to achieve that smooth, creamy texture. And let me tell you, this recipe with grilled pork chops and gravy is a game changer.



Creamy Turnips with Bacon & Onions

• 3 large turnips, peeled and rough chopped
• 2 slices of bacon
• 1 bunch of green onion, chopped
• 1/4 c. heavy cream
• 4 tbs. butter
• salt and pepper

Bring a large pot of water to a boil and cook the turnips until fork tender, about 15-20 minutes. While the turnips are cooking, cook the bacon. Drain the bacon of excess fat, chop and set aside.

Once tender, use a slotted spoon to transfer the turnips to a blender. Add the cream and butter and purée until smooth. You can also use an emersion blender for this. Salt and pepper to taste. Transfer the purée to a serving dish and top with the chopped bacon and green onions. Serve immediately.

 

CSA Box Contents Week of March 7th

Photo by Scott David Gordon

What an unusual winter we've had in Central Texas this year. As a farmer, I take weather watching to an extreme, and am checking the forecast multiple times a day to see what the next week will bring us. Usually in an El Niño year, we expect the winters to be cold, wet, and harsh. However, this winter has been the sixth warmest on record in Austin, with Camp Mabry only recording 4 light frosts! We had a few more out here at the farm, but nothing like the wintry beating we took two years ago. And while the usual last frost date in Travis County falls around March 7th, our current ten day forecast shows nothing below 50 degrees.

Photo by Scott David Gordon

So, CSA members and customers, we're going for it! This week we started putting all of your favorite summer crops in the ground. Tomatoes, peppers, eggplant, okra, squash, basil and more - we're taking a chance on mother nature and getting these crops in the field now, in the hopes of delivering you fresh summer crops a few weeks earlier than expected. Why are we asking you to cross your fingers? Well, these little transplants love warm weather, but will die in the field if the temperature dips below freezing. Their cell walls will burst if punctured by ice crystals even if the thermometer hovers just at 32 degrees, unlike winter hardy brassicas and root crops. We usually wait until a few weeks after the average last frost to get summer crops planted in the fields, but this year early just feels right.

A flowering hedgerow of brassicas attracts lots of beneficial insects! Photo by Scott David Gordon

Of course, while getting our crops in early is a blessing, warm and frost-free winters have some potential downsides to them as well. One in particular is showing it's face at the farm this week, and that's pests. Deep winter frosts help farmers by keeping pest populations under control during the cold season, killing off some of the bugs. Without many freezes, we're expecting the pest pressure this spring to be substantial. Just this week, Temo and I saw a number of cucumber beetles that had survived the winter. With no cucurbits to eat, they've started nibbling on our cilantro and artichoke leaves - something we have never seen before on the farm!

Luckily, Temo has been here for years and his keen eyes caught this early. We're going to get this problem under control. I'm especially excited to see the crops we've let flower for our new bees attracting other beneficial bugs like parasitoid wasps. These wasps lay eggs inside the larvae of cucumber beetles (and other pests), killing off the larvae before they reach beetle stage. Good bugs helping us fight bad bugs? I'll take it.

Transplant squad? (yes, that is Brenton in the middle) Photo by Scott David Gordon

We hope that you're planning a garden too! Today we're setting up for the opening day of our annual Transplant Sale, which starts TOMORROW morning at our Garfield Farm greenhouses! We're selling all of your summer favorites - heirloom tomatoes, basil, okra and more, along with potting soil and tomato stakes to make it a one-stop garden shopping trip. This year, we've also got a great selection of Texas fruit trees for your garden. Don't miss out on your chance to purchase table grapes sourced from our neighbor David Sides - he's given us two great varieties - a red Victoria, and a white Blanc-du-Bois. Both are disease resistant and bred to thrive in Austin gardens. We've just brought in some Angel Red pomegranates as well - we're planting these all over the Garfield Farm and wanted to save some for you. So, we'll see you tomorrow - come for the transplants, stay for a picnic and enjoy this warm weather!

Also, if you haven't heard, tickets are now on sale for the annual JBG Spring Picnic and 5k Garden Gallop!! On Saturday, March 26th, we're hosting our favorite spring celebration at the Garfield Farm, a chance to celebrate the season with your local community. Come for a fun run, stay for the food, drinks, music and dancing. We can't wait!

A few favorites from the past couple of months!

• Our friends at the ABGB know how to throw a good party. That's why we're going to be hanging with them for brews and live music during SXSW for The ABGB House Party. Hope to see you there!
• This farmer got sick of neighbors parking on his land, so he took matters into his own hands. Thanks to JBG staffer Katie for finding this one.
• When an old staff member shared a post on Facebook of these Psychedelic Spring Rolls, we knew we had to show someone!
• The ladies at JBG have their eyes greedily on Gamine Workwear's recent shop update. Hello, well-fitted work denim.
• Guy on A Buffalo - this hilarious video from local Austin group The Possum Posse has gone viral.
• Big Bend is the favorite getaway for many a JBG staffer. That's why we're signing this petition to tell our elected officials that we don't want the Trans-Pecos Pipeline running through thewest Texas.
• Craving some corn in a cup? Ada recommends Hay Elotes on east 7th street. Seriously, you gotta try it - best we've found in town.

The salad mix is growing like crazy in the field. Also - go Longhorns! Photo by Scott David Gordon

Week 9 was a busy one! The end of this week has been full of activity preparing for this weekend's Transplant Sale, which starts tomorrow at our Garfield greenhouses. We're potting up plants, unfolding tables, and cleaning up the farm so that you can enjoy the Spring landscape with your family. We'll see you tomorrow!

Artichokes are still coming along! Photo by Scott David Gordon

Bok choy harvest. Photo by Scott David Gordon

Photo by Scott David Gordon

Lots of beautiful choy this week. Photo by Scott David Gordon

Late winter fields. Photo by Scott David Gordon

Transplants ready to go in your garden! Photo by Scott David Gordon

Romaine lettuce. Photo by Scott David Gordon

This weather is greadt for our head lettuce! Photo by Scott David Gordon

The grape trellises we were working on last week are nearly completed. Photo by Scott David Gordon

Photo by Scott David Gordon

Curly kale plant. Photo by Scott David Gordon

Volunteers helping us plot up transplants for this weekend's greenhouse sale!

Photo by Scott David Gordon

Rainbow chard for this weekend's Transplant Sale! Photo by Scott David Gordon

Heirloom tomatoes galore. Photo by Scott David Gordon

Thai basil will be available this weekend as well. Photo by Scott David Gordon

Basil transplants ready for your garden! Photo by Scott David Gordon

by Megan Winfrey

This is my spin on a classic American weeknight dinner. At least, classic for me and maybe anyone else who grew up with a mother who was a great cook, but also a health nut. In the late 90s and early 2000s, that meant a lot of grilled chicken breasts! A few days a week, I could count on that nice, juicy chicken breast with assorted vegetable sides and a side salad. Always a side salad. And I LOVED it! So much, that I find myself cooking the same way most of the time. As much as we deny it, we all become our mothers, don't we!?

Mozzarella & Spinach Stuffed Chicken

• 2 boneless, skinless chicken breasts
• 1/2 package of fresh mozzarella, thickly sliced (12 slices)
• 1 c. spinach leaves, chopped
• 3 garlic cloves, diced
• 1/2 lemon, juiced
• salt and pepper

Heat oven to 350ºF

Slice slits down the length of the chicken breasts, but do not cut all the way through. Sprinkle salt and pepper into the pockets, then stuff each one with a slice of mozzarella and a large pinch of chopped spinach.

Evenly distribute the chopped garlic over each chicken breast, and place them in a well oiled baking dish. Drizzle more oil over everything and sprinkle again with salt and pepper. Bake 25-30 minutes, or until the internal temperature reads 165ºF. Serve immediately.