It's time again for Slow Food Austin's Grub Trivia!  It's happening this Sunday, August 16th, from 12pm to 4pm at Saengerrunde Hall!  Get your tickets by clicking here!

This food-focused, epic pub-style trivia game will feature an open bar and a special tasting from more than a dozen of Austin’s finest “slow” restaurants and artisans.  John Antonelli of Antonelli's Cheese Shop will join as master of ceremonies. Bryan Butler of Salt & Time Butcher Shop and Salumeria will host the famous halftime hog butchery show with a live auction of the cuts. Special guest Andy Langer will be the half-time show auctioneer.

Slow Food Austin will also present its Snailblazer of the Year Award to a member of the food community who has made a significant impact for the cause of “Good, Clean, and Fair Food.”

All are welcome – as teams or individual “spectators” – to join in the fun and savor an edible education!  Get your tickets by clicking here!

By Megan Winfrey

Last weekend was spent at Ink's Lake with my side of the family, enjoying some boating, lots of sun, and even more food. I reserved most of my CSA box to contribute to the weekend meals, and it was such a perfect way to incorporate healthy food when such meals usually consist of chips, queso, hot dogs and the like. The most popular dish I made was this pasta salad - it's easy, so fresh, and perfect for a crowd. Enjoy!

Herbed Chicken Pasta Salad

1 large or 2 small chicken breasts

1 package Fusilli pasta

4 small cucumbers, sliced into half rounds

3 cups of cherry tomatoes, halved

1 cup basil leaves, cut into ribbons

1 cup Blue Mountain Greek yogurt (or a plain yogurt)

1/4 cup white wine vinegar

1/2 tsp. cayenne pepper

Salt and Pepper

Garlic Powder

Cook pasta to al dente. Drain and set aside to cool.

Cook the chicken all the way through, about 4 minutes on each side at medium-high heat. Marinading the chicken is encouraged! Try dijon mustard and herbs, balsamic and herbs, a spicy pepper rub, whatever your heart desires.

Let the chicken cool, then shred using two forks.

Put the chicken and pasta into a large bowl.

Add the chopped vegetables and basil ribbons & mix lightly.

Add the Greek yogurt, cayenne pepper, and white wine vinegar & combine well.

Salt, pepper, and garlic powder to taste & combine once more.

Keep in the refrigerator until ready to serve, best at room temperature.

CSA Box Contents Week of Aug 10th

It's hot out there - eat some watermelon to stay hydrated! Photo by Scott David Gordon

It has been one hot week out there! Like many of you, though, I am thankful that the above 100-temps at least waited this long to get to us. And for you tomato lovers out there, this delay in the heat has an added bonus. I was talking to Vicente, our Harvest Manager, and he said our tomato plants may produce fruit for up to four more weeks! Now, granted, the tomato quality may go down a little bit since the plants will be fighting 100+ temperatures, but I am amazed that we may still have this crop well into August. I think the reason for this length in productivity can be explained in two ways. First, as I said, until now, we've had a pretty mild summer. Second, Vicente and his crew have done an amazing job taking care of these plants. Typically, we hire a temporary summer crew to handle the tomatoes because the volume is so high. This year, though, we decided to organize things a little differently. Vicente took the lead on the tomatoes, and he and his full-time crew did an outstanding job. So, when you are able to have one of our tomatoes this August, know that you have Vicente to thank!

Vicente, our amazing Harvest Crew Manager, helps out with the gathering of sunflowers. Photo by Scott David Gordon

On a totally different note, I have been hard at work on my submission for Farmer as Artist, the annual show that exhibits the artwork of individuals in the farming community. In the past, I have shown some of my paintings and photographs at this event. And this year, while I will still include some photos and video (I caught the photography bug this Spring!), I also wanted to do something different, but I didn't know what. Then it came to me - I should redo the fish sculpture I created back on Holly Street about 10 years ago! That fish has literally weathered many storms (we've kept it outside for 10 years...) and so had been looking a little worse for the wear. Now, with my son Jimmy's help, it's on its way to a full restoration.

Ten years ago when I sat down to create what would become this fish, I didn't really have a plan in mind - I just knew I wanted to make something. I had some chicken wire and some concrete mix let over from other projects I was doing for our small backyard garden CSA, so I decided I would use these as materials. As I went along, the fish started to emerge. Once finished, it wasn't exactly a friendly fish - it looked a little fierce, but I loved it. When we moved from Holly to Hergotz, it went will us and has guarded our house ever since.

My thanks to Jimmy for helping me to restore this one-of-a-kind amphibian. Amazingly, he wasn't even born when I first created this fish, so it's even more meaningful to me that he now has a hand in it's restoration. Thank you, Jimmy, for all of your help! I was going to include a photo for everyone to see, but then I thought, people need to come to the show to see the finished product! So, mark your calendars: the opening reception for Farmer as Artist will be on Saturday, August 29th, from 7pm to 9pm at Prizer Gallery (2023 E. Cesar Chavez, Austin, TX 78702). Stop by and see the fish as well as the work of so many other talented area farmers.

Photo by farmer Tim Miller and Laura Baskin. Come see their work at the Farmer as Artist show Saturday, August 29th!

Our zinnias are looking fantastic! Photo by Scott David Gordon

Now that August is here, we can count on one thing - high temperatures!  Our crops are looking great out there, though.  And our flowers - check out all of the beautiful colors that Scott David Gordon captured this week.

Photo by Scott David Gordon

And beautiful patty pan squash. Photo by Scott David Gordon

Harvesting squash. Many, many thanks to our hardworking crew who harvest in all conditions to bring in the harvest year round. Photo by Scott David Gordon

Yellow squash harvest. Photo by Scott David Gordon

Budding patty pan squash. Photo by Scott David Gordon

Thank you to the volunteers from Equalman who helped us out this week. Photo by Scott David Gordon

Visit from a bee. Photo by Scott David Gordon

Zucchini harvest. Photo by Scott David Gordon

We have lots of melons growing out there. Photo by Scott David Gordon

More planting for fall - we've got cooler temps on our minds! Photo by Scott David Gordon

Our Greenhouse Manager, Brandon, waters transplants for Fall. Photo by Scott David Gordon

Just harvested braising mix. Photo by Scott David Gordon

Braising mix in the field. Photo by Scott David Gordon

Zinnias in the field. Photo by Scott David Gordon

CSA Box Contents Week of August 3rd

Israel harvests sunflowers for CSA shares. Photo by Scott David Gordon

Woo-hoo - I'm loving these sunflowers!  CSA members - I hope you will love them, too.  For the first time in years, we're able to send some out in your box this week and spread the flower love.  We originally started growing flowers to attract beneficial insects, and now I feel like we are surrounded by their beauty.  It makes me want to plant even more!  We'd love to bring someone with experience in handling fresh cut flowers onto our team.  If you have such experience and are interested, send us an email at farm@jbgorganic.com.

A CSA share delivery complete with sunflowers this week.

Free CSA Box for New Members - Sign-up Now

And if you aren't a CSA member yet, I encourage you to sign up now to get a free box on us.   Yes, we are offering  complimentary box of fresh, certified organic vegetables to new members who sign up now.  We want you to join our wonderful CSA community - all you have to do is enter the code VEGNOW at checkout, and you'll get an additional week free of charge.  Just click here to get started.



Even though we are in the summer with August starting tomorrow, our greenhouses are already starting to fill up with transplants for fall.  Luckily, our new Greenhouse Manager, Brandon Mallonee, and new Assistant Greenhouse Manager, Adrienne Allums, are really rockin it!  Seriously, they're working super hard and doing a fantastic job.  We've also started constructing four additional shade structures that will be used to transition all those transplants from the greenhouses to the fields.  Basically, these shade structures help the plants adjust to being outside prior to be planted.  I have been working on extending our irrigation system to this new greenhouse area by digging trenches in which to lay the pipe.  I have to say, I've enjoyed being behind the wheel of the trencher - really, this week has been a reminder to me just how much I love building new things!

Join us for music, square dancing, and great food at Farmshare's 2nd Annual Farm Raiser. Photo by Scott David Gordon

Square Dance the Night Away with Farmshare TONIGHT, July 31st!

What are you doing tonight?  Yes, tonight, Friday, July 31st!  You should join me at the 2nd Annual Farm Raiser for Farmshare Austin at Saengerrunde Hall downtown!  Last year, I said I wasn't going to dance at the Farm Raiser, but then I couldn't help myself - I had to square dance to the tunes of the Barn Owls!  This year, we're lucky enough to have them play again - and, Tony Grasso of Moontower Coop will be back, too, cooking up some of his fantastic BBQ.   We'll also have local vegan and vegetarian delights and craft beverages.  Come on down and support Farmshare as they gear up to start their second Farmer Starter program in September.   Here are the details:

When: July 31th 7:00 PM to 10:00 PM

Where: Saengerrunde Hall, 1607 San Jacinto Blvd, Austin, TX 78701

How: Individual adult tickets are $30 and children under 12 are $15. Table reservations for eight people are available for $200. Get yours today by clicking here!