CSA members- give us your feedback! Photo by Scott David Gordon

Current and Former CSA Members - We Want to Hear From You!

Help us make this the best CSA it can be by filling out this quick survey (really, it doesn't take long!).  As encouragement to complete the survey, we are offering your choice of one gift: extra veggies, a tote bag, or a CSA share gift certificate to share with a friend,to name a few.

We hope that you take the time to share your experience and ideas with us. With your help, we aim to build an even better CSA that fits your needs and inspires your palate.

Current CSA members, please click here to access the survey.

Past CSA Members, please click here to access the survey. (Note to past members: there was a glitch in the survey that you may have received via email.  It has now been fixed.  Our apologies if you tried to complete this before and weren't able.  If you can, please fill it out here as we'd love to have your insight.)

Many, many thanks for sharing your thoughts and your time with us!

By Megan Winfrey

After spending a long weekend in our hometown of Fredericksburg, my hubby and I really didn't feel like cooking dinner when we got home. With what little we had in the fridge, including Johnson's green tomatoes, I threw together these delicious open faced sandwiches. This recipe is super modifiable and proves that green tomatoes don't have to be fried - they're delicious all by themselves!

Green Tomato Tartine

I used:

A good quality everything bagel, toasted

Goat cheese

Red onion, sliced

Green Tomato, sliced

Fresh cracked black pepper

Fresh cracked Himalayan sea salt

You can obviously use any type of bread or bagel, other spreadable cheeses, greens, herbs - really get creative!

But always finish with fresh cracked salt and pepper. In my opinion, fresh tomatoes just call for it.

Here's an awesome post from Brit+Co with tons of delicious looking green tomato recipes. You'll want to try them all, so go on and stock up on those bulk tomatoes at the next market!

CSA Box Contents Week of July 6th

July has arrived, and we've got watermelon growing in the field! Photo by Scott David Gordon

Happy 4^th of July from the Johnson family and the whole crew at JBG – we hope you have a fantastic holiday.  Remember to stay safe and to eat your organic vegetables!



If your holiday plans include a cookout, there’s still time to order some of our organic tomatoes for your celebrations - if you act quickly! We have an abundance of varieties - large homegrown tomatoes, San Marzano sauce tomatoes, green tomatoes, plum tomatoes, cherry tomatoes, and yellow tomatoes.  Get them while you still can by clicking here.

Farmers Markets Will Be Open Saturday the 4th!

And, if you are looking for something to do the day of the 4th, head on out to one of the many Saturday farmers markets we attend (for a full list, click here).  They'll be open so you can get the produce you need.  Wear your red, white, and blue and show your support for the local farmers in our community - we can't think of anything more patriotic.  Be sure to bring the kids, too, as these markets are a lot of fun for all ages.  Hope to see you there!

Thank you, Nellie! Photo by Scott David Gordon

Thank You, Nellie!

At JBG this week, we were sorry to have to say goodbye to Nellie Stephenson.  Nellie did an amazing job as our Wholesale Sales Manager, and she will really be missed.  We thank you for all of your hard work, Nellie - please stop by and see us every once in awhile!

Onestino harvests purslane. Photo by Scott David Gordon

July has arrived, and our fields are looking good.  We've got melons on the way!  And, remember the grapes we planted not too long ago?  They're doing really well - check out the photos Scott David Gordon got of these growing plants.

Here come the melons... Check out that cantaloupe. Photo by Scott David Gordon

And watermelon. Photo by Scott David Gordon

Blossom. Photo by Scott David Gordon

Grapes! Photo by Scott David Gordon

Grape plant. Photo by Scott David Gordon

Rows of grapes. Photo by Scott David Gordon

Montana driving the tractor. Photo by Scott David Gordon

Rows of purslane. Photo by Scott David Gordon

Just harvested purslane. Photo by Scott David Gordon

Photo by Scott David Gordon

Photo by Carrie Kenny

Farmshare Austin is Now Accepting Applications for Fall!

If you are interested in learning how to farm organically, apply for Farmshare Austin's Fall class! Applicants should have a passion for local food production and organic agriculture. A prospective applicant should be prepared to make a commitment to a six month intensive program, and be punctual, eager, and willing to work hard. Previous farm or garden experience is preferred but not necessary. Students must have full time availability and demonstrate a strong desire to learn about small scale sustainable agriculture.

The Fall 2015 program begins September 15th, 2015, and runs continuously through February 1st, 2016, with breaks for the holidays. Students are expected to participate 40 hours per week for a total of 20 weeks.  The Fall 2015 application deadline is August 15, 2015.

For more information on how to apply, please click here.

By Megan Winfrey

How about them 'maters!?

When my mama first introduced me to tomato pie I was a little uncertain, but that uncertainty quickly turned into an empty pie plate. It's now one of my favorite tomato dishes because of it's ease and versatility. Feel free to experiment with this recipe using other herbs and vegetables - the possibilities are endless!

Tomato Basil Pie

1 1/2 cups flour

1 tsp. salt

5 tbs. iced water

1 stick cold butter, cubed

3 large or 4 small tomatoes, thinly sliced

1/2 cup of basil leaves, cut into ribbons

2 green onions, chopped

3 cloves garlic, minced

1/2 cup sharp cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1/4 cup mayo



For the crust: 

Gently mix flour and salt in a large mixing bowl or in a food processor.

Use your hands to mix in the cold cubed butter, or add slowly to the food processor while pulsing. Add the iced water, one tbs. at a time. If done in the food processor, the dough will form into pea sized balls. Once combined, form the dough into a disc and let it sit in the refrigerator for 30 minutes or until chilled.

Once the dough has chilled, use a floured surface to roll out an appropriately sized circle for your pie pan. Lay the crust into your pan and flute the edges. Line the crust with aluminum foil and lay down pie weights or uncooked beans to keep the crust from rising. Bake for 10 minutes at 375ºF. Let cool.

The filling:

Lay the sliced tomatoes in the bottom of a colander. Sprinkle them with salt and let sit 10 minutes to release fluids. Pat the tomatoes with a paper towel to remove excess liquid.

Lay one layer of tomato slices in the bottom of the cooled pie crust, overlapping the edges. Follow with half of the basil, green onions, and garlic. Follow that with half of the cheddar and mozzarella. Repeat this sequence using the rest of the ingredients.

Spread the mayo on top of the last layer of cheese.

Bake for 30 minutes at 375ºF.

Cool on a wire rack.

Serve warm or at room temperature.