Photo by Scott David Gordon

JBG is hiring for the following permanent and seasonal positions:

Farm Driver: This is a permanent full-time position.  The farm driver is responsible for coordinating with the managers at both farm sites  (Hergotz and River Road) to transport vegetables, supplies, and other  materials between the two locations, and he/she must be able to communicate with the farm's managerial staff on a daily basis to ensure the effective transport  between locations. This position requires repeated lifting, and experience driving a forklift is preferred.  Pay starts at $10 per hour (with raises based on performance) plus a weekly share of vegetables. The schedule is typically Monday & Friday, 10am to finish (typically, 7pm) and Tues-Thurs, 3pm to finish  (typically, 8pm).  Applicants must have a clean driving record and a current Texas driver license.  To apply, please email your work experience/resume to Sam at wholesale@jbgorganic.com and include two professional references.

Wholesale Crew Member: This is a seasonal part-time job but could lead to a permanent position.  Join our afternoon/evening wholesale crew and assist with the sorting, washing, and packing of vegetables for orders.  Hours are 12pm to finish (typically, about 10pm), Monday-Thursday.  Pay starts at $9/hour plus a weekly share of vegetables.  To apply, please email your work experience/resume to Sam at wholesale@jbgorganic.com and include two professional references.

Packing Shed Crew Member: This is a seasonal job but could lead to a permanent position.  Join our packing shed crew and assist with the sorting, washing, and packing of vegetables.  Hours typically are Monday-Friday, 7:30am to 4:30pm.  As it starts to get hotter, though, we will start earlier in the morning.  Pay starts at $9/hour plus a weekly share of vegetables.  To apply, please email your work experience/resume to Sam at wholesale@jbgorganic.com and include two professional references.

Tomato Packing Crew: This is seasonal job through mid-July but could lead to a permanent position.  Be part of our tomato packing crew and help us sort, wash, and pack tomatoes.  Hours are typically Monday-Friday, 7:30am to 4:30pm.  As it gets hotter, though, we will start earlier in the morning.  Pay starts at $9/hour plus a weekly share of vegetables.  To apply, please email your work experience/resume to Sam at wholesale@jbgorganic.com and include two professional references.

Locavore Love: a Supper Friends Benefiting the Sustainable Food Center

Join Supper Friends on Tuesday, May 7th for this farm fresh dinner with gluten-free options -Featuring Johnson's Backyard Garden & Vital Farms & Benefiting the Sustainable Food Center

By Chef Leanne Valenti

Doors & Hors D’Oeuvres at 7pm

Courses served at 7:45 pm

Where: 3012 Gonzalez Street, Austin, TX 78702

HOW TO MAKE RESERVATIONS: Give us a call at 512.467.6600 with the following information:

-The name of everyone in your party, how/if you want to split the check, and credit card information to guarantee your reservation.  We accept American Express, Discover, MasterCard & Visa.

DIETARY ACCOMMODATIONS: If you have any dietary restrictions please wait to read the menu before making reservations. Our menus are fixed, and we are unable to make dietary accommodations unless they are listed as part of the menu.

CANCELLATION POLICY: Reservations are NON-CANCELLABLE, however once a seat is purchased, it can be transferred to another name for the same supper. The card used to guarantee the reservation will be charged for no shows and cancellations.

Fennel in the field. Photo by Scott David Gordon

By Meredith Bethune Fennel, that feathery bulb indigenous to the Mediterranean, isn’t the most common vegetable here in the United States. It features prominently, however, in French and Italian cuisine. It’s delicate anise flavor is a vital ingredient in bouillabaisse, the famous Provençal seafood stew. Fennel beautifully complements other foods common to the region-- fish, olive oil, thyme, parsley, citrus, and tomatoes.

The flavor of raw fennel, like that of cilantro, is polarizing. A salad of raw fennel and citrus tastes refreshingly clean to some but overpowering to others. Those who can’t tolerate raw fennel might considering cooking it to tame that anisey bite. Roasting fennel at a fairly high temperature coaxes out its natural sweetness. Fennel wedges can be battered and fried or just roasted simply in olive oil, lemon, and Parmesan cheese. Thickly sliced fennel is a wonderful bed for roasted chicken and fish, and it makes an unexpected but delicious topping for homemade pizza when sliced thinly.

Don’t throw out the fronds! Use them like any other herb-- chopped finely as a garnish for soups and salsa, or combine them in a food processor with olive oil and lemon zest to make a unique pesto or salsa verde.  You can also experiment with adding them to tomato sauce. Fennel stalks can take the place of celery in soups and stews, and pickled stalks are a crunchy treat in salads. Remember-- fennel isn’t all about the bulb.

Fennel Frond Pesto from Melissa Clark

Chickpea, Fennel, and Citrus Salad from Bon Appetit

Tagliatelle with Caramelized Fennel from Recovering Pastry Chef

by Louis Singh | dishalicious.com

Vietnamese pickles, do chua (pronounced dough-chooua), are a different beast than American-style pickles.  Instead of a hot-water-brine and hot-water-bath/process, they’re simply submerged in a mixture of vinegar, water & sugar at room temperature.  And the flavors are usually much subtler.  Gently sweet & sour, with the flavor of the vegetables still prevailing.

They’re a staple to many Vietnamese dishes, like banh mi sandwiches, but are great to have in the fridge for dressing up any dish with a fresh kick.  Put them in tacos, garnish a steak or toss it with any grain or green salad.  Often they’re on the Vietnamese dinner table as a palate cleanser between dishes.



The flavor of the pickles is completely personal.  Make them as sweet or as tart as you’d like.  Here’s my family’s recipe as a guideline.  Traditionally these pickles are made with carrots and daikon radishes, but we’re letting the beautiful veggies in our JBG CSA guide us.  Try them with your JBG carrots and turnips!

For about 1 quart of pickles you’ll need:

3-5 carrots, 1-2 turnips, 1 teaspoon salt, ½ cup sugar, 1 cup warm water, & ½ cup vinegar (white or rice wine)



Wash & peel your carrots and turnips.  Julienne them with a knife or mandolin.  Or use one of these nifty julienne peelers which you can find at most kitchen supply stores or Asian markets.



Once julienned, sprinkle the salt over the carrots & turnips.



Toss lightly until the carrots & turnips just being to soften and release a little water.  This will help wilt them slightly and get them ready to drink up the brine.



Wash them in cold, clean water, then strain them very well.

Pack them tightly into a jar or container.



Mix the sugar, water & vinegar together until the sugar dissolves.  Taste your pickling liquid and adjust to your liking.

Pour the pickling liquid over the pickles to cover and pop them in the fridge.  Let them pickle for at least 2 hours before using.  We usually use them up with in a few days, but honestly I’ve enjoyed them up to two weeks out of the fridge and they’re still delicious.



And that’s it. Â  A super-fast, super-easy recipe to utilize those CSA veggies in another way.  Keep them in the fridge and add them to your repertoire.  Try them with different veggies and on different dishes.  Get creative with your CSA and get cooking!

Got questions about cooking out of your CSA?  Get answers.  Leave a comment or email us at info@dishalicious.com

JBG produce at the HOPE Farmers Market now at Plaza Satillo. Photo by Scott David Gordon

HOPE Farmers Market has settled into its wonderful new location at Plaza Saltillo (located at East 5th & Comal, Austin, TX 78702). Plaza Saltillo's design was inspired by the popular plazas of Mexican cities and town, and it is a perfect venue for a farmers market.  They even have a stage for bands and events.  In fact, the Johnson kids took to this stage last Sunday to talk about what it's been like growing up on a farm.  There's always something fun and creative going on at HOPE, and its very kid friendly.  If you haven't already, we encourage you to visit this wonderful community market on Sundays from 11am to 3pm.   Check out these photos that Scott David Gordon captured there last week.

Lila, Drew, Ada, & Jimmy take to the stage at Plaza Saltillo to talk about growing up on a farm.

A crowd gathers at Plaza Saltillo to hear the Johnson kids talk about their experiences.

JBG Booth & CSA Pickup Site at HOPE Farmers Market

Photo by Scott David Gordon

Broccoli,
Spring Onions,
Kale,
Salad Turnips,
Salad Mix,
Kohlrabi,
Spinach,
Cilantro,
Carrots,
Fennel,
Beets

Beets Cafe

Videographer Justin Humphrey has created another terrific video!  This time, he focuses his lens on the Beets Cafe.  Check it out!