Loading up the harvest in the mud. Photo by Scott David Gordon

So far, this week looks very much like the last one - cold and muddy!  Our thanks to the incredible harvest crew for working despite the low temperatures and the drizzle.

Muddy boots. Photo by Scott David Gordon

Photo by Scott David Gordon

We're getting closer to finishing those trucks! Photo by Scott David Gordon

Angel & Montana seed arugula in the greenhouse. We are doing trial plantings of arugula, strawberries, & tomatoes in the relative warmth of the greenhouse. Photo by Scott David Gordon

Arugula seed. Photo by Scott David Gordon

Montana & Angel plant tomatoes in the greenhouse. Photo by Scott David Gordon

Our greenhouses are full with growing Spring transplants. Start planning your garden now: our Spring Transplant Sale will be on Feb. 28th & March 7th out at River Road. Photo by Scott David Gordon

New to our CSA?

Start the New Year off on a green foot with a CSA from Johnson's Backyard Garden. New Customers sign up now through the end of January and get your first box free. Yep, free! We think it's a great way to get 2015 started on a healthy note. Choose from 4 share sizes and customize your share contents each week! We'll even deliver right to your house!

Use promo code NewYear at checkout for your free box - Sign up now!

Already a CSA Member?

Love your weekly box of veggies? This New Year, we're asking our community to consider a long-term subscription with the farm. These long-term subscriptions give us the stable income we need to take some of the risk inherent in growing organic vegetables for a large community.

Here's the lowdown on a long-term subscription with JBG:

• A 52-week subscription saves you 10%
• A 26-week subscription saves you 7.5%
• Buy now to ensure you'll get your favorite Spring crops -- like heirloom tomatoes, potatoes, strawberries and more
• Adjust your delivery schedule for travel--we're flexible!
• Option to now customize your share and get the veggies you want
• Enjoyment of over 200 varieties of fresh organic vegetables, year-round
• Provide for our family farm, especially during the slow season
• Give us the capital we need to get ready for spring and build our new barn

Plus, now through the end of January, we will send you a one-box trial JBG Gift Subscription to give to a friend and a tote bag, t-shirt, hat, or bag of citrus for you.

To set up your long-term subscription, give us a call at 512-386-5273

David Rucci harvests carrots. Photo by Scott David Gordon

It has been cold and muddy out there!  Check out these images of our crew harvesting carrots and beets (and mud!)

Carrot harvest. Photo by Scott David Gordon

Harvesting beets. Photo by Scott David Gordon

Muddy beets! Photo by Scott David Gordon

Artichokes! Photo by Scott David Gordon

Harvesting cilantro. Photo by Scott David Gordon

Vicente harvests cilantro. Photo by Scott David Gordon

Cilantro. Photo by Scott David Gordon

A full greenhouse. Photo by Scott David Gordon

Getting ready for Spring. Photo by Scott David Gordon

By Jessye Hipp

Bright green, fresh veggies can brighten up your winter season as well as your kitchen!

My CSA box from Johnson’s Backyard Garden, was bursting with fresh green veggies this week, which is why they are being showcased in this recipe to remind us that color does still exist, even in these dreary winter months.

This dish takes no time to prepare, and will feed a hungry crowd.  It is vegetarian and loaded with protein from the edamame, but you could always add sautéed shrimp or chunks of chicken if you prefer.  The addition of the Sriracha is welcomed in my house, especially when the temperatures outside are dipping below freezing… I like to kick up the heat in the food!  I hope you enjoy! 

Green Veggie Stir-Fry

Time: 20 mins  Serves: 6

1 box (8-10 oz) rice noodles

2 tbls vegetable/canola oil

Veggies:

1 onion, sliced thin

1 head of cabbage, thinly sliced

1 head of broccoli, trimmed into florets

1 ½ cups sugar snap peas, chopped into ½ in pieces (use snow peas if you prefer)

2 cups of edamame, shelled

Sauce:

2 garlic cloves, minced

1/4 cup low-sodium chicken stock

1/3 cup of low-sodium soy sauce

1/2 tbls sesame oil

1 tsp rice wine vinegar

1 tsp ground ginger

salt & pepper

Garnish:

3 scallions, thinly sliced

1/4 cup of cilantro, chopped roughly

2 tbls toasted sesame seeds

Sriracha (optional)

Cook the noodles to the directions on the box.  Drain, and rinse with cold water. Allow to sit.

Combine the “Sauce” ingredients together in a bowl.  Set to the side.

In a large skillet, or wok, heat the oil over medium-high heat.  Sautee the onions until they begin to soften.  About 6-7 minutes.



Add the broccoli and cook for another 3 minutes until the broccoli is bright green.



Add the cabbage and cook for another 2 minutes.



Add the “Sauce”.  Combine well.  Bring sauce to a boil, reduce heat to a simmer.  Simmer for 5 minutes.

Add the snap peas and edamame.  Cook for 3 minutes to warm through.

You can now allow the veggies and sauce to cool completely and toss with the noodles and serve as a cold salad.  Optional.

To serve hot, toss in the noodles, combine well until the sauce coats the noodles.

Turn off heat and top with chopped scallions, cilantro, and sesame seeds.



Top each serving with Sriracha if desired.

Enjoy!

The crew bundled up last January. Photo by Scott David Gordon

It's hard to believe 2014 is over!  Many, many thanks to our terrific photographer, Scott David Gordon, for capturing our year in pictures.

January

JBG at the farmers market. Photo by Scott David Gordon

January fields. Photo by Scott David Gordon

February

Preparing the fields for planting. Photo by Scott David Gordon

Just washed beets. Photo by Scott David Gordon

Spring is coming as evidened by our transplant sale that began Feb. 15th! Photo by Scott David Gordon

March

Rainbow chard soaking up the Much sun. Photo by Scott David Gordon

March carrot harvest. Photo by Scott David Gordon

Sky Candy performs at the Spring Hoedown & Potluck. Photo by Scott David Gordon

April

Brenton helps farm tour visitors harvest some potatoes. Photo by Scott David Gordon

Laying out stakes for tomatoes. Photo by Scott David Gordon

Krishna and Nellie check out the sugar cane Brenton brought back from the Valley to plant at JBG for the first time. Photo by Scott David Gordon

May

We get started on the new greenhouses. Photo by Scott David Gordon

We have lots of varieties of squash coming in! Photo by Scott David Gordon

Look at all of those flowers! Photo by Scott David Gordon

June

Tomatoes! Photo by Scott David Gordon

Watermelon. Photo by Scott David Gordon

Squash. Photo by Scott David Gordon

July

Guests at our tomato u-pick. Photo by Scott David Gordon

Tomatoes from the u-pick. Photo by Scott David Gordon

Sunflower. Photo by Scott David Gordon

August



Okra harvest. Photo by Scott David Gordon

Matt packs a CSA box. Photo by Scott David Gordon

September

A new building for River Road! Before too long, we will be able to move all of our operations over there. Photo by Scott David Gordon

Brenton & Chunky take a break from building. Photo by Scott David Gordon

Enrique waters transplants in the greenhouse. Photo by Scott David Gordon

October

October sweet potato harvest. Photo by Scott David Gordon

The greenhouses at River Road are shaping up! Photo by Scott David Gordon

Bruce Robison & Kelly Willis perform at our Fall potluck! Photo by Scott David Gordon

November

Farmshare Austin students give us a hand with transplanting. Photo by Scott David Gordon

November fields. Photo by Scott David Gordon

Brenton gives a tour of JBG to local chefs. Photo by Scott David Gordon

December

Our truck gets a makeover with a new design by Ryan Rhodes of LAND. Photo by Scott David Gordon

A new heating system goes into our greenhouse at River Road for winter. Photo by Scott David Gordon

One happy farmer! See you in 2015. Photo by Scott David Gordon

The old & the new: our trucks both designed by Ryan Rhodes of LAND. Photo by Scott David Gordon

Scott David Gordon captured these photos of our fields this last week of December.  Hope that 2014 was a great year for you, and we look forward to growing for you in 2015!

Lush rows of carrots. Photo by Scott David Gordon

Cabbage. Photo by Scott David Gordon

Harvesting. Photo by Scott David Gordon

Beet leaves soaking up the sun. Photo by Scott David Gordon

A beet grows in the field. Photo by Scott David Gordon

Scallion harvest. Photo by Scott David Gordon

Blue December skies. Photo by Scott David Gordon

Harvesting chard. Photo by Scott David Gordon

As we near the end of December, our fields are full of beautiful vegetables.  Check out the colors on that rainbow chard!

Just harvested rainbow chard. Photo by Scott David Gordon

Rainbow chard in the field. Photo by Scott David Gordon

Rainbow chard closeup. Photo by Scott David Gordon

Rainbow chard. Photo by Scott David Gordon

Rows of carrots. Photo by Scott David Gordon

Just harvested carrots. Photo by Scott David Gordon

Spinach. Photo by Scott David Gordon

Photo by Scott David Gordon