This also meant that we were a little slow with the harvest on Saturday. Working in the wet fields can look like an old Jerry Lewis film clip from a distance. As workshares were trying to maintain their balance, the unseen soil gushed from under their feet in the flooded furrows. Many hoops and hollers were heard through out the harvest as we slipped and slid down the rows juggling our harvest bins. There's also the laughable two or three inches of mud that sticks to the bottom of your rain boots. It feels like you are wearing weights around your ankles as your boots cake with the drenched soil. Saturday morning was very chilly on the farm, so it was good to have some mud induced field antics to raise spirits during a grueling harvest.

• Pushing Back Delivery Times at your Pick Up Sites: At JBG, we make every effort to deliver members' vegetables to the pickup sites on time. However, sometimes we encounter unpredictable and unavoidable delays. For example,this past Saturday, we arrived late to the sites because of weather and traffic complications. On Saturday, the fields were very muddy due to the rain, and we couldn't drive the trucks in the field to pick up what we'd harvested. This combined with the effect of the cold and wet weather on our hands made it more much more difficult to harvest as quickly as we normally do. Also, increased traffic (probably from SXSW) slowed us down once we were on the road.

Delays like the ones described above are unpredictable. Therefore, in order to give ourselves ample leeway to deal with the unforeseen, we are going to push all of our official pickup times back by 30 minutes. For example, this means a pickup time that formerly started at 1pm will now begin at 1:30pm. Members will see the change to their specific site reflected in the next pickup reminder. While we anticipate being able to maintain our old delivery schedule, we are officially pushing our pickup times back by 30 minutes so that members do not have to wait if we encounter delays. Here's a schedule of the changes you will see starting this week: WEDNESDAY PICK UP The Farm Pickup - 9515 Hergotz Lane, Austin - 2:00-7:00pm Tarrytown Pickup - West 10th Street, Austin - 4:00-7:00pm Cedar Park Pickup - Hunter Ace Way, Austin - 3:00-7:00pm Northwest Austin Pickup - Running Rope, Austin - 3:30-7:00pm Round Rock Pickup - Sam Bass Rd, Round Rock - 2:00-6:00pm SATURDAY PICK UP The Farm Pickup - 9515 Hergotz Lane, Austin - 1:30-7:00pm Downtown/Eastside Pickup - Willow St, Austin - 1:30-7:00pm Hyde Park Pickup - Avenue H, Austin - 2:00-7:00pm South Central Pickup - Treadwell St, Austin - 2:30-7:00pm South Austin Pickup - Rocky Ford Drive, Austin - 3:00-7:00pm I am opposed to the Food Safety and Tracking Improvement Act (S 425) and the corresponding House version, HR 875, and wanted to express my opinion. I am opposed to any legislation that controls and demands the use of specified commercial fertilizers and poisonous sprays in the guise of protecting the populace. I want the freedom to choose what methods of organic gardening and produce that I choose without my decisions being legislated. My belief is that the agricultural lobby for the large agricultural producers are working hard at eliminating small agricultural operations, and that this legislation will eventually take away my own freedom regarding home organic gardening as well. Therefore, I ask your help in opposing this proposed legislation or changing it to allow organic farming to continue. Sincerely,

Phone calls work the best!! Messages already sent are here to give you ideas. You have a right and responsibility to keep American food safe and clean healthy food available for you and your family.

Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

3 cups arugula 1/2 cup best-quality extra virgin olive oil 1 small clove garlic, coarsely chopped 1/4 cup pine nuts 1/4 cup coarsely chopped kalamata olives, or other oil-cured black olive 1/4 tsp. salt Freshly ground black pepper to taste 1/4 cup freshly grated Pecorino Romano or Parmesan cheese

1. Place all ingredients except cheese in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary.

2. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper as desired.

Makes enough sauce for one pound of pasta.

• Roasted Beet, Peach and Goat Cheese Salad, from allrecipes.com

2 beets, scrubbed 1 bunch mache (lamb's lettuce), rinsed and dried 1 bunch arugula, rinsed and dried 2 fresh peaches - peeled, pitted and sliced 2 shallots, chopped 1/4 cup pistachio nuts, chopped 1 (4 ounce) package goat cheese, crumbled 1/4 cup walnut oil 2 tablespoons balsamic vinegar salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Table of Contents 1) In Your Box this Week 2) Farm News

• Organic Certification
• Avocados
• Outstanding in the Field
• Log into Your Account
• Tee Shirts Have Been Mailed out
• Upcoming  Potluck Dinner at the Farm
• Seeds Ordered for our Summer Round of Veggies
• A Permaculture Class Tour
• Amy Rinnger's Insights about Eggs
• Alert! Call to Action: Tecolote Farms
• People and their Food Consumed in One Week

3) Events

• Austin Organic Gardeners Club Annual Plant Sale
• Spring Plant Sale and Garden Festival
• A Passion for Plants: An East Austin Garden Fair

4) Quotable Food 5) Recipes

• Broccoli Delight Salad
• Carrot-Cheddar Casserole
• Deceptive Delicious

6) Vegetable Storage Tips 7) Johnson’s Backyard Garden Contact Information

Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com

We’re on Facebook! We’re also on MySpace, be our friend!

1) In Your Box this Week: Carrots Broccoli Florets Cabbage Spinach Green Garlic Salad Mix or Baby Chard Collards Radishes Kale Mint Parsley Avocado Oranges Grapefruit Coming soon: Baby Arugula and lettuces!

This list is subject to change depending on availability and quality of crops on harvest day.  You’ll find the most accurate packing list on the homepage of our website.

2)Farm News

• Organic Certification: Brenton and I were able to complete this years paperwork (and get it filed on time!) for the Farm's Organic Certification with the Texas Department of Agriculture. This required, among other things, lists and supporting documents of crops planted and harvested, any soil amendments or fertilization applied, details on our methods of propagation, pest management plans and our crop plan for the coming year. Now that this step is finished, we will wait to hear from the state inspectors who are required to personally check out each organic farm every year. It's an excellent recap of what we've done for the last 12 months and how we've planned for the future.

• Avocados: G & S Groves of Round Rock has supplied us with some amazing organic avocados this week.  G & S Groves has organic fruit orchards (they also supply us with organic oranges and grapefruit) located in  the Lower Rio Grande Valley and a farmstand located at 8221 North Ware Road, McAllen, TX. While searching for information on growing organic avocados in Texas, I came across two Austin Chronicle articles by M.M. Pack, published August 1, 2008.  I've reprinted excerpts from both articles here; a very interesting read :

The avocado tree, Persea americana, is a member of the laurel family, related to cinnamon, bay, and sassafras. Along with corn, beans, and peppers, the fruit was one of the staples of the pre-Columbian Mesoamerican diet. Archaeological evidence indicates that wild avocados probably originated in South-Central Mexico and were cultivated throughout Mexico, Central America, and South America as early as 7,000 years ago.

The first published Western account of avocados is from 1518, when conquistador Martín Fernández de Enciso described the fruit he ate in Colombia. When Hernán Cortés entered Tenochtitlan (now Mexico City) in 1519, he found avocados an integral part of sophisticated meals consumed by Aztec Emperor Montezuma, including a sauce of mashed avocado, tomato, and onion called ahuaca-mulli.

The Aztecs called the fruit ahuacatl, the same word they used for testicle, believing them to be aphrodisiacs with male-strengthening properties. Food historian Sophie Coe tells us that avocados were critical to the low-fat Mesoamerican diet because they contain up to 30% oil. Spaniards transcribed ahuacatl to aguacate; in a 1526 report to Charles V of Spain, New World chronicler Fernández de Oviedo describes a paste similar to butter that is "very good eating."

With the Spanish conquest and European exploration, avocados spread around the Carib­bean and ultimately to the Pacific, the Philip­pines, and Southeast Asian countries. The first mention of avocados in English was in 1672 by W. Hughes, physician to King Charles II, after visiting Jamaica. He calls them "one of the most rare and pleasant fruits of the island. It nourisheth and strengtheneth the body, corroborating the spirits and procuring lust exceedingly." During the 1700s, avocados became known as alligator pears, subaltern's butter, midshipman's butter, shell pears, and Spanish pears. George Washington wrote of "agovago pairs" while visiting Barbados in 1751, but confessed he really preferred pineapples.

Avocados in Texas aren't a new idea - in 1895, John Bourke, a U.S. cavalry officer stationed on the Texas-Mexican border and an avid anthropological observer, wrote: "When the custard-like pulp is beaten up with egg, oil, vinegar, and spices, it makes a most delicious salad and when sliced seems to be equally good. This fruit resembles a pear in shape; is purple in color; the pulp is sweetish and can be eaten raw."

The Texas Avocado Society was formed in Weslaco in 1948 as an association of growers and horticulturists seeking promising varieties from Mexico and Florida to develop a major commercial crop for South Texas. While the Texas industry didn't quite take off as hoped, the soci­ety's research and development legacy remains.

Happy Guacamole Eating!

• Outstanding in the Field: There are hints of a late September pecan orchard dinner in the works. Last years feast was a great success and we hope to repeat the event annually. Keep an eye on the Outstanding in the Field's web site for upcoming details.   Last year the event sold out before we were able to announce it to our CSA members. We'll post more info in our blog as we have details regarding dates and making reservations.

• Log into your Account and check details regarding pickup, renewal and changing your orders. It’s a great way to save time and improve accuracy of all our subscription.

• Tee Shirts have been Mailed Out: Carrie sent out the recent tee shirt orders this week. If you have not received your order yet please drop us an email.

• Upcoming  Potluck Dinner at the Farm: We are planning this years potluck for sometime in April. Bring a dish to share and come have dinner with us in the orchard. Meet others interested in local food and be entertained with live music and games. You don't have to be a CSA member to participate.  Bring your family and friends, too. I'll let you know when we have finalized a date.

• Seeds Ordered for our Summer Round of Veggies: Okra, southern peas, watermelon, muskmelon, summer and winter squash (12 varieties in all!), and cucumber seeds are all on their way to our doorstep. Will has already started planting the sweet corn. We take special care to ensure that all our seeds are organic or untreated which means we buy from some of the best seed producers around the country.  We are also finishing up orders on this year's flowers- for beauty and pest control. Two kinds of Sunflowers, Zinnias, Cosmos and Alyssum.  Opening the seed boxes as they arrive has been a true delight, it feels like a  special occasion every time I see a new package arriving full of little, healthy seeds.

• A Permaculture Class Tour: On Saturday February 28th Dick Pierce, who teaches through Austin's Permaculture Guild, brought his current design class out to the farm for a tour. Brenton has been participating in this series of classes since he stared growing veggies on Holly Street (at the original Johnson's Backyard Garden).  Mr. Pierce has utilized Brenton's farming activities (along with other area organic farmers) to illustrate aspects of sustainable design. If you're interested in taking the 10 week course contact the Austin Permaculture Guild.

• Amy Rinnger's Insights about Eggs: Recently a CSA member called with questions regarding small eggs she had been finding in her weekly order. I asked both Brenton and Amy Ringger about their thoughts on this subject. Here's what they had to say:

Amy has two batches of chickens that are currently producing eggs. One of the batches, Golden Sex-links, hatched around May 1, 2007. These are the Â Ã‚  chickens that are currently producing the large eggs. The other batch of Barred Rocks hatched around May 1, 2008.  Chickens aged less than one year are known as pullets.  Between the ages of 18 - 24 weeks most pullets will begin to lay eggs. They will be small at first but will get bigger and more uniform as the pullet matures.

Brenton also added that this does not mean the smaller eggs are in anyway inferior. Quite the opposite; the benefits of pullet eggs are clear to many chefs who see a noticeable difference in recipe performance with pullet eggs.  Omelets have a lighter texture, ice cream is more luscious and many pastry chefs actually prefer pullet eggs. Consumers have been conditioned to think that "bigger is better" so they go for the large and extra large sizes in the supermarkets. These eggs are likely to be from older, adult hens and will be lower in quality than the smaller eggs from the adolescent pullet hens.

Ringger's will be retiring 500 Golden Sex-link hens this April/May. They will be replaced with a new batch of Production Reds.  Amy asks that you contact their farm at 512-923-2053 if you are interested in either the retired 2 year old hens, which will continue to lay for some time, or for butchering your own stewing hens.

• Alert! Call to Action for Tecolote Farms: Please take the time to look over the following information that has been circulating around the Austin organic community recently.  Our action as a community could really make the difference in the survival of Tecolote Farm, who have been experiencing some pretty grave water issues.  This will be addressed at a Commissioner's Court meeting this Thursday at 1:30.  Please take some time to join us there in support of David and Katy and voice your opinion to our local elected officials and keep our local food supply safe and protected. For more info on the farming water crisis in Central Texas check out the Austin Chronicle's November story on this subject....and there was also an in depth feature on Tecolote's water problems last July in the Chronicle.

Action Alert - Help Solve Tecolote Farm's Water Crisis

Tecolote Farm has been providing locally-grown, organic vegetables to the Austin area since 1993.  It is a vital part of and gives much value to our Â Ã‚  community.  Recently they have suffered a water crisis.  Water levels in Tecolote Farm's well dropped dramatically, and then went completely dry, soon Â  after Travis County installed nearby high-production wells used to water recreation fields a few miles away.  At first, Travis County officials indicated that if they had caused the problem, they would help fix it.  Since that time, several highly-qualified hydrogeologists, including ones with extensive experience in studying and working with the local aquifer at issue have confirmed what Tecolote has always known:  that the high-volume pumping by the County was at least a significant contributor if not a major cause of what has happened to Tecolote's water supply.There is some hope.  This coming Thursday, March 5th, the Travis County Commissioner's Court will be considering whether to make good on the County's promise to help solve a problem that they (at least in part) created.  There are a number of workable options that have been mentioned.  However, we are still facing an uphill battle.  This is where your participation is needed and we urge you to act via the following options:

Option 1. Email the Travis County Commissioner

Commissioner, Precinct 4  - Margaret Gómez - commissioner.gomez@co.travis.tx.us - 854-9444Below is suggested text for such an email.  Feel free to add to it by discussing your relationship with Tecolote or how important it is that our local governments support those within our community who produce local, healthy food, and that Travis County not contribute to the demise of Tecolote.

Please send an email very soon - preferably by this coming Monday (3/1) - but by no later than Wednesday (3/4), letting your County Commissioner (or all of the Commissioners including the County Judge) know how important it is to you that the County step up to the plate and help solve Tecolote's water crisis which they had a hand in causing.  Please Email or Call Your County Commissioner Now. Below is a list of the names of the email addresses of the County Judge and the four Commissioners.  Please send an email to your commissioner and cc the County Judge.  If you don't know who your county commissioner is, just send the email to all of them.List of County Commissioners and their email addresses and telephone numbers: County Judge - Samuel T. Biscoe - sam.biscoe@co.travis.tx.us - 854-9555 Commissioner, Precinct 1 - Ron Davis - ron.davis@co.travis.tx.us - 854-9111 Commissioner, Precinct 2 - Sarah Eckhardt - sarah.Eckhardt@co.travis.tx.us - 854-9222 Commissioner, Precinct 3 - Karen Huber - kelly.darby@co.travis.tx.us - 854-9111

• Suggested text:Dear ___:I am a supporter of local, sustainable agricultural in Travis County.  It has come to my attention that the Travis County Commissioners Court is considering action to assist Tecolote Farm solve its water crisis. I also understand that several scientists believe that recent heavy pumping by Travis County is at least a significant contributor to or cause of Tecolote Farm's recent crisis.

It is very important to me that Travis County does what it takes to assure that we keep the local farm and not contribute to its demise.

Option 2. Call Your County Commissioners You may call your commissioner's office and let them know your views on this issue. See the list above.

Option 3. Attend Work Session/Show Support in Person The meeting at which this issue will be considered is scheduled for Thursday, March 5, 2009, at 1:30 PM. The location will be: the Â  Commissioners'   Courtroom, 1st Floor of the Ned Granger Administration Building, 314 West 11th Street, Austin. Feel free to attend and show and voice your support in Â  person.

Thank you in advance for getting involved in this important issue.

• People and their Food Consumed in One Week: This photo essay was sent to me from a friend in Seattle and I thought it was well worth sharing.

Japan: The Ukita family of Kodaira City Food expenditure for one week: 37,699 Yen or $317.25

Italy: The Manzo family of Sicily Food expenditure for one week: 214.36 Euros or $260.11

Germany: The Melander family of Bargteheide Food expenditure for one week: 375.39 Euros or $500.07

United States: The Revis family of North Carolina Food expenditure for one week: $341.98

Mexico: The Casales family of Cuernavaca Food expenditure for one week: 1,862.78 Mexican Pesos or $189.09

Poland: The Sobczynscy family of Konstancin-Jeziorna Food expenditure for one week: 582.48 Zlotys or $151.27

Egypt: The Ahmed family of Cairo Food expenditure for one week: 387.85 Egyptian Pounds or $68.53

Ecuador: The Ayme family of Tingo Food expenditure for one week: $31.55

Bhutan: The Namgay family of Shingkhey Village Food expenditure for one week: 224.93 ngultrum or $5.03

Chad: The Aboubakar family of Breidjing Camp Food expenditure for one week: 685 CFA Francs or $1.23

*********************************************************

3) Events:

• Austin Organic Gardeners Club Annual Plant Sale. 9 a.m. to 2 p.m. March 7. Vegetable, herb transplants, ornamentals. Zilker Botanical Garden, 2220 Barton Springs Road. 443-7187, www.austinorganicgardeners.org.
• Spring Plant Sale and Garden Festival.9 a.m. to 2 p.m. March 7. Vegetables, herbs, plants and flowers for sale. Sunshine Gardens, 4814 Sunshine Drive. Free. www.sunshinecommunitygardens.org.
• A Passion for Plants: An East Austin Garden Fair.10 a.m. to 4 p.m. March 21. At third annual fair, learn how to landscape with edible plants for you and the neighborhood wildlife. Free expert garden advice. Fun, educational activities for kids, including bugs, bugs and more bugs. Govalle Park, 5200 Bolm Road. Free. 854-9600.

4) Quotable Food:

• What is patriotism but the love of the food one ate as a child?  ~Lin Yutang

5) Recipes:

• Broccoli Delight Salad, a family favorite from my mother

1 bunch broccoli, chopped 4-5 cups 1 cup raisins 1/4 cup chopped red onion 1 lb. bacon, fried and crumbled Above can be prepared and refrigerated overnight. When ready to serve mix the following and add: 1/2 cup mayo 3T sugar 1T vinegar Last add 1 cup sunflower seeds

• Carrot Cheddar Casserole, this is from one of my favorite recipe books More-with-Less Cookbook by Doris Janzen Longacre. The book meets all of Grits requirements for a great cookbook (see January 27th's newsletter). It is a collection of recipes gathered by Mennonites on how to eat better and consume less of the world's limited food resources. My mother gave me this copy in 1978 as a gift. The cookbook has been updated a few times since then but I prefer the original, partly because it is stained with the remnants of years of cooking and has my hand writtten notes through out it.

Preheat oven to 350 degrees. Combine in a mixing bowl: 3 cups cooked mashed carrots (about 1 1/2 lb.) 3 eggs beaten 2 cups milk 1 1/3 cup shredded cheddar cheese 1 1/3 cups crushed crackers (reserve 1/4 cup for topping) 2-3 T softened butter 1 1/3 t salt dash pepper 1 T chopped parsley Mix well. Turn into a greased casserole and sprinkle with reserved crumbs. Bake 30 minutes, or until knife inserted in center comes out clean.

• Deceptive Delicious : Mandy Denslow, who is currently on the waiting list for Johnson's Backyard Garden CSA, was concerned about how to get her kids eating all those fresh veggies that will soon arrive.  So, she has passed along suggestions to help spike the interest of kids who may be a bit veggie shy.  Here are two cookbooks she recommends.

Deceptive Delicious by Jessica Seinfeld The Sneaky Chef by Missy Chase Lapine

We would love to share your recipes, too! Please email your favorites to bess@jbgorganic.com

6) Vegetable Storage Tips:

We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they’ve left the farm it’s up to you to keep them fresh and nutritious. There’s no refrigeration at the CSA drop points so it’s best to pick up your box as early as possible. Here are some additional tips on how to store this week’s share:

Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.

Cabbage and Celery have a fridge life of up to two weeks. Wrap celery in plastic.

Broccoli will last 4-7 days in plastic bags in the crisper.

Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.

Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.

7) Johnson’s Backyard Garden Contact Info:

Johnson’s Backyard Garden 9515 Hergotz Lane, Box E Austin, TX 78742

Office Phone: 512.386.5273 Office Hours: M-F 8am to 12pm

e-mail: farm@jbgorganic.com website: www.jbgorganic.com

Table of Contents 1) In Your Box this Week

2) Farm News

• A New Crop Planning Tool
• Food and Politics Book Club
• New Equipment
• Log into Your Account
• The Spotted Cucumber Beetle

3) Events

• Permaculture Design Course
• El Jardin Alegre/ Local Living Center

4) Quotable Food 5) Recipes

• Pumpkin Rice with Kale
• Italian Cabbage Soup

6) Vegetable Storage Tips 7) Johnson's Backyard Garden Contact Information

Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com

We're on MySpace, be our friend! We're also on Facebook!

1) In Your Box this Week:

Swiss Chard Carrots Broccoli Florets Kale Cabbage Collards Spinach Brussels Sprouts Mint Parsley Oranges Grapefruit

This list is subject to change depending on availability and quality of crops on harvest day.  You'll find the most accurate packing list on the homepage of our website.

2) Farm News

• A New Crop Planning Tool- Aaron, our computer programmer, is in the process of creating a program that will help us, among other things, plan crop rotations, track seeding and greenhouse schedules, alert us when seed inventory is low, and most importantly assist in calculating how much we need to grow to fill everyone's weekly share box. He's gleaned all the info he can from work that Carolyn started last year, details I've added since November and what knowledge Brenton can offer from years of experience. Now if we could just get the program to do all the data entry on its own, we would all be happy campers.

• Food & Politics Book Club - In a lapse of brain function last week, I did not credit Grit Ramuschkat with the excellent article on the book  "Banana - the fate of the fruit that changed the world" and general happenings with the book club that meets at her home on the farm. However, it looked like she had a great turnout for the session over the weekend.  I've heard exciting reports on the text, so if you're interested in honey or bees it's a must read. The groups next meeting is scheduled for April 4, the next title on the list will be "Stuffed and Starved: the Hidden Battle for the World's Food System" by Raj Patel. For more information about Book Club Meetings, go to: http://www.meetup.com/Food-and-Politics-Book-Club/ You are warmly invited to join the Food & Politics Book Club!

• New Equipment arrived last Saturday. Will was induced out of his morning sleep to help unload the semi-truck on his day off. What a trooper....What is this strange new piece of equipment? After a few moments of uninformed inspection, I discovered that this implement will assist in the potato harvest later this spring. As I understand it, last years potato harvest was quite the undertaking, requiring a mass of volunteers and several hours of back-breaking work. If you participated in last years labor intensive spud extraction you'll have special interest in and gratitude for this new gadget.

• Log into your Account and check details regarding pickup, renewal and changing your orders. It's a great way to save time and improve accuracy of all our subscription.

• The Spotted Cucumber Beetle (Diabrotica undecimpunctata howardi) is about 1/3 inch long and greenish-yellow with a black head and lime-green thorax. It has 12 black spots on its wing covers. The larval stage is known as the Southern Corn Rootworm and can damage young feeder roots.  The adult beetle feeds on pollen, petals and leaves of more than 200 host plants.  Southern states are the winter home for these beetles that can travel up to 500 miles in just a few days. The Spotted Cucumber Beetle’s favorite food is anything in the cucurbit family (cucumbers, melons, gourds, pumkins). Besides feasting on roots, plants, and veggies, these damaging pests can also introduce disease problems such as powdery mildew, bacterial wilt and squash mosaic virus. We have been monitoring this pest in our fields and have decided on two approaches to confront them and the problems they can cause.The first step we are taking is to “farmscape” or manipulating the agricultural ecosystem. This includes growing plants that attract beneficial pests, ie. the Spotted Cucumber Beetles’ predators. The plants that will pull in the beneficial bugs usually fall into the ‘umbel’ family, which merely means the flowers resemble the ribs of an umbrella or a dome shaped blossom.  We will be planting our selection of mixed umbels (as in nature, the more biodiversity offered the better the results) on what is refered to as ‘the farm edges’. These are spots along the hedgerows and harvesting lanes; this practice does not use up any field space for growing veggies yet offers a home and food for the ‘good guys’. Of course, there is always the added benefit of  aesthetics that flowers such as Alyssum, Borage, Cosmos and Yarrow bring to the field.

Our second step comes with crop rotation. We attempt (though it's not always possible on our small farm) to follow one crop family with a different crop family each time we plant.  This means that most crops (tomatoes are the exception to this rule, they actually grow better in the same spot year after year) don't get the chance to leave a pest residue or a 'bug nursery' for the next season.  For example, we like to follow crops in the brassica family (cabbage, broccoli, cauliflower, etc.) with root crops (such as carrots, radishes, or onions) then follow that second crop with a cover crop of peas or vetch to replenish the available nitrogen in the soil.

This entire system is commonly referred to as Integrated Pest Management (IPM), just a fancy name for conscientious control of agricultural problems.

3) Events:

• Permaculture Design Course 9 a.m. to 5 p.m. select weekend days until March 28. Check www.permie.us for schedule. March 7 and March 21-22 design workshops are for full-course students and graduates from design class only. TreeFolks, 10803 Platt Lane. $500 whole course; $60 each day. 619-5363.
• El Jardin Alegre/ Local Living Center 10 a.m. to 4p.m. February 28. Join us for Austin's first annual Rescource and Reskilling Fair offering workshops on gardening, solar cooking, building with Natural materials and much, much more. Contact Vicki Wolf at vicki@vickiwolf.com, 386-5344 or Kathy McWhorter at 478-9478. Suggested Donation is $10-$15 (more or less is acceptable). 1801 E Second Street.

*Editors note: This past Saturday I attended a benefit for El Jardin Alegre that offered great fun and music with the goal of raising awareness for the 15 year old community garden that is currently threatened by loss of their lease. Check out their website at www.trhivingplanet.net

Aaron, Lucas and Dylan vie for Bocce Ball bragging rights in the Pecan Orchard.

4) Quotable Food:

• A full stomach says "A ripe guava has worms. " An empty stomach says "Let me see." - Creole Proverb

5) Recipes:

• Pumpkin Rice with Kale- from Taste of the Tropics, submitted by CSA Member Cathy Brigham.

Serves: 6 2 T butter, melted 1 medium onions, diced 2 c calabaza, diced 1 scotch bonnet pepper  or 2 jalapenos, seeded and minced 4 cloves garlic, minced 1 T ginger, minced 2 T curry powder 1/2 tsp cloves 1/2 tsp allspice 1 tsp cumin 1/2 tsp pepper 1/2 tsp salt 4 c water 2 c rice, uncooked 2 c kale  or spinach, chopped

Place butter, onion, pumpkin, chili pepper, garlic and ginger in a saucepan. Saute 7-10 minutes, until vegetables are soft. Add curry powder, cloves, allspice, cumin, pepper and salt. Simmer 1 minute more.

Add water, rice, and kale. Cover and simmer over medium heat 25-30 minutes, until rice is fluffy.

• Italian Cabbage Soup, another fine recipe sent in by Robbie Timmer, CSA Member. Robbie's recipes are focused on using the veggies in recent share boxes. 1 small head cabbage (roughly shredded 3-4 carrots (chopped) 1 large onion (chopped 3-4 tomatoes (chopped) or one can of chopped tomatoes 1 can of kidney beans (rinsed and drained) Oregano Bay leaf 4 c water 2 tbsp better than bullion (or skip this and the water and just add one large container of veggie soup broth) Butter Salt & pepper to taste In a large pan saute the onions in butter until lightly browned then add all ingredients and bring to boil.  Reduce to simmer and cook until carrots are at desired state of doneness.  This is great with wheat bread.

We would love to share your recipes, too! Please email your favorites to bess@jbgorganic.com

6) Vegetable Storage Tips:

We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they've left the farm it's up to you to keep them fresh and nutritious. There's no refrigeration at the CSA drop points so it's best to pick up your box as early as possible. Here are some additional tips on how to store this week's share:

Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.

Cabbage and Celery have a fridge life of up to two weeks. Wrap celery in plastic.

Broccoli will last 4-7 days in plastic bags in the crisper.

Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.

Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.

7) Johnson's Backyard Garden Contact Info:

Johnson's Backyard Garden 9515 Hergotz Lane, Box E Austin, TX 78742

Office Phone: 512.386.5273 Office Hours: M-F 8am to 12pm

e-mail: farm@jbgorganic.com website: www.jbgorganic.com

Stormy Weather

Johnson's Backyard Garden- February 17, 2009 Table of Contents 1) In Your Box this Week 2) Farm News *Stormy Weather *Greenhouse Update *Food & Politics Book Club *Log into your Account *Building Implements *Composting 3) Events *Texas Wine and Grape Growers Association *Permaculture Design Course *Green Garden Festival *Vermicompost Workshop 4) Quotable Food 5) Recipes *Garlicky Greens *Gumbo Z'herbes 6) Vegetable Storage Tips 7) Johnson's Backyard Garden Contact Information

Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com

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1) In Your Box this Week

Swiss Chard Carrots Parsley Mint Broccoli Kale Arugula Brussels Sprouts Pac Choi Cauliflower or Tomatoes Oranges Grapefruit This list is subject to change depending on availability and quality of crops on harvest day.  You'll find the most accurate packing list on the homepage of our website.

2) Farm News

• Stormy Weather- We have been giddy about receiving all the recent rain, the field transplants have responded very well.  But over the weekend, the much needed rain came with strong winds. Our neighbor's pecan tree decided to let loose a branch which found its way through the roof of the barn. Luckily, the winds lasted only through the night and no other damage was to be found around the farm.

• Greenhouse Update- Challon, along with the electrical crew from RPE Enterprises, have worked through the week installing wiring inside the greenhouse. This means the climate control, fans, and, hopefully, a new irrigation system will be in operation soon. Challon will be enclosing the last wall of the greenhouse in the coming week.

• Food & Politics Book Club - Our first book club meeting was a success and the second one is next Saturday at the farm! The Food & Politics Book Club was launched on a crisp Saturday afternoon in middle December. As the meeting time drew closer, people started trickling in - some of them were JBG CSA members and farm volunteers and some of them bumped into the club while combing the web - all of them were super nice, high spirited and eager to get started. We had come together to discuss "Banana - the fate of the fruit that changed the world", a book that had certainly altered our perception of one of our most beloved fruit staples.

People in the United States consume more bananas than apples, and after wheat, rice and corn, bananas are the world's fourth largest food crop. Bananas were introduced to the US about 11 years after the end of the civil war as a luxury food for the rich. They were consumed peeled, sliced and wrapped in foil in order to disguise the banana's suggestive phallic shape which would have offended the Victorian elite who loved to eat the fruit. The invention of refrigeration - in the beginning refrigeration consisted of super-sized ice cubes -, two brilliant minds - the founders of Chiquita and Dole - and a fleet of ships soon turned the tropical delight into the cheapest fruit available to the common man. What followed was a long, bloody and deceitful conquest of South America. Governments were overthrown, train tracks were laid at great costs of worker's lives and rain forest was cleared. Then came the diseases, of which Panama Disease is the most threatening today. Because bananas don't reproduce sexually through flowers and pollen which would allow for natural selection and adaptation, but asexually through underground shoots that are an exact replica of the mother plant, bananas are uniquely threatened by disease. Basically, what makes one banana plant sick will affect all others. Our grandparents used to eat the 'Gros Michel' banana which was superior in taste and size compared to the 'Cavendish' banana we eat today. Gros Michel was wiped out by Panama Disease and we switched to the Cavendish because it seemed immune to the disease. At least, this seemed to hold true for a while... .  However, recently a new strain of Panama Disease was discovered which now threatens the Cavendish the same way it once threatened the Gros Michel and has already eradicated many plantations throughout the world. The author sees one way of securing our banana supply through creation of a genetically modified (GM) banana that is immune to Panama Disease. The unique attributes of the banana make it an ideal GM candidate - cross-contamination through pollination is not an issue. GM bananas already saved parts of Africa, where bananas are a staple, from a severe famine. However, our group wasn't ready to accept 'Frankenstein' bananas as a solution yet. Where bananas are an essential, it's one thing, but what about us who have such a great variety of fruits available? Do we really need to eat so many bananas? Our lively discussion was accompagnied by a potluck of banana dishes. We indulged in good ol' banana bread, banana pudding, baked bananas, fried plantains and a yummy curry banana stew. We noted that this was most likely the last banana experience for all of us for a long time. Knowing what stands behind this tropical fruit will not allow us to eat the way we used to. I stopped eating bananas about 2 years ago, not knowing anything about them, but because bananas are not local and a ripe, juicy cantelope fresh from Johnson's Backyard Garden was a more tempting attraction. Our upcoming book club meeting will be held this coming Saturday, February 21st, starting at 4:30pm here at Johnson's Backyard Garden. This time we will discuss honey!  The book we'll be exploring this month is 'The Honey Spinner--On the Trail of Ancient Honey, Vanishing Bees and the Politics of Liquid Gold '  by Grace Pundyk. Please feel free to join the club and our meeting on Saturday. I decided to keep the meeting on the educational side this time, so don't worry about not having read the book. We have a honey tasting scheduled and a bee hive kit to check out. If you'd like to prepare for the discussion part, read about honey on Wikipedia! For more information about the upcoming Book Club Meeting as well as future ones, go to: http://www.meetup.com/Food-and-Politics-Book-Club/ You are warmly invited to join the Food & Politics Book Club!

• Building Implements- This week the floor of the packing shed was covered with tools, instructions and parts for the construction of three implements to be used with the tractors.  A three row cultivator, a soil amendment spreader, and something to install sub-surface drip tape (we haven't come up with a working name for it yet, any suggestions are welcome) were assembled for use later this season.

Putting together farm implements.

• Log into your Account and check details regarding pickup, renewal and changing your orders. It's a great way to save time and improve accuracy of all our subscription.

• Composting- We were also able to clean up the compost bins this weekend. We have a parade of rural critters who would like to call our compost 'the dinner table'. Now, I realize we won't be able to keep them all out by keeping the piles raked up and covered with soil, but hopefully it will help. This compost is not used on the fields, because we actually produce a relatively small amount of waste and there just isn't enough to go around.  Dylan and I are planning to plant some flowers and mints around our living quarters to make use of the compost.

3) Events

• Texas Wine and Grape Growers Association Annual Conference and Trade Show. Austin. February 19-21. www. txwines.org

• Permaculture Design Course 9 a.m. to 5 p.m. select weekend days until March 28. Check www.permie.us for schedule. March 7 and March 21-22 design workshops are for full-course students and graduates from design class only. TreeFolks, 10803 Platt Lane. $500 whole course; $60 each day. 619-5363.

• Green Garden Festival Noon to 4 p.m. Feb. 22. Landscape festival featuring earth-wise gardening tips and learn how to have a beautiful yard while conserving and protecting air and water, protecting our climate and recycling waste and natural materials. Zilker Botanical Garden, 2220 Barton Springs Road. Free. www.ci.austin.tx.us/greengarden

• Vermicompost Workshop 1 to 2:30 pm. February 21. Learn how to recycle kitchen scraps into rich fertile worm castings for your plants. At this free workshop, Joy Ruth will share how easy it is to make and care for a worm bin. Great classroom or family project! Registration required. Please call Emily Neiman at 236-0074 x5 or email emily@sustainablefoodcenter.org. Terrazas Library,1105 E. Cesar Chavez St.

4)Quotable food:

• "The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the  world."

Robert Orben

5) Recipes:

• Sarah Sloan, CSA member, sent this recipe last week.  Sarah says  "With all the greens we are getting, I thought it might be nice to include this.  It is pretty simple and I love this website too.  Lots of vegetables."

Garlicky Greens from 101Cookbooks.com If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition). 1 large bunch of kale, chard 2 tablespoons extra-virgin olive oil fine grain sea salt 5 cloves of garlic, crushed and chopped 1/4 cup Parmesan cheese (opt) crushed red pepper flakes To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner. Serves 2- 3.

• Gumbo Z’herbes (Green Gumbo) -from the kitchen of Andrea Roberts, CSA member (given to her by Debbie Samoson)

Greens: (use as many of these as are available: a minimum of 5 is adequate, 7 is ideal) 1 bunch of – collard greens Â   Â Ã‚   mustard greens Â   Â Ã‚   kale turnip greens Â   Â Ã‚   Â  scallions Â   Â Ã‚   Â Ã‚   Â Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚  radish tops parsley Â   Â Ã‚   Â Ã‚   Â Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚  watercress Â   Â Ã‚   Â Ã‚   Â Ã‚ Ã‚ Ã‚  chicory spinach Â   Â Ã‚   Â Ã‚   Â Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚  beet tops Â   Â Ã‚   Â Ã‚   Â Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚ Ã‚  carrot tops swiss chard Â   Â Ã‚   Â Ã‚ Ã‚ Ã‚  small head green cabbage The Gumbo Base: 1 cup chopped onion ½ lean baked ham, cut into ½ inch cubes* ½ lb. Creole smoked sausage, cut into ½ inch cubes (pan grill briefly and drain fat) 1 large ham bone, sawed into 3 to 4 inch lengths The Roux: ½Â  cup vegetable oil 2/3  cup flour The Liquid and Seasonings: 2 quarts plus 1/3 cup cold water 1 tsp salt ¼ tsp freshly ground black pepper 1/8 tsp cayenne 2 whole bay leaves, crushed ½ tsp dried thyme ½ tsp dried marjoram** 2 whole cloves** 6 whole allspice** Wash all greens thoroughly, trim off any tough stem ends.  Place the damp greens in a heavy 3-to-4 quart saucepan, and add the 1/3 cup cold water, and heat on high.  When the liquid starts to boil, cover the pan tightly, reduce heat to medium, and cook greens for 12-15 minutes, or until just tender.  Drain the greens, reserving the liquid.  Chop the cooked greens fine and set aside.*** In a large 7 or 8  quart heavy pot or kettle, heat the oil over high heat.  Reduce the heat to low and gradually add the flour, stirring constantly.  Cook over a low heat, always stirring, until a golden brown roux (the color of peanut butter) is formed.  Quickly add the chopped onion, stir thoroughly, and continue browning for 5 minutes longer, still stirring.  Add the ham, sausage, and the liquid from cooking the greens; mix well, then gradually stir in the chopped cooked greens.  Add the ham bone and the seasonings, keeping the heat at low, gradually add the 2 quarts cold water, stirring to mix thoroughly.  Raise the heat to high, bring the gumbo to a boil, then lower the heat again to low and simmer for 1¼ hours.  Serve over boiled rice. * I use less ham than this – the recipe is very flexible. ** I usually don’t have all of these seasonings, and so I just improvise with what I have. *** I chop the greens before I steam them.

We would love to share your recipes, too! Please email your favorites to bess@jbgorganic.com

6) Vegetable Storage Tips

We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they've left the farm it's up to you to keep them fresh and nutritious. There's no refrigeration at the CSA drop points so it's best to pick up your box as early as possible. Here are some additional tips on how to store this week's share:

Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.

Cabbage and Celery have a fridge life of up to two weeks. Wrap celery in plastic.

Broccoli will last 4-7 days in plastic bags in the crisper.

Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.

Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.

7) Johnson's Backyard Garden Contact Info

Johnson's Backyard Garden 9515 Hergotz Lane, Box E Austin, Texas 78742

Office phone:  (512) 386-5273

Office Hours:  M-F, 8am - 12pm

e-mail: farm@jbgorganic.com website: www.jbgorganic.com

Table of Contents 1. In Your Box this Week 2. Farm News

• Leaks, Not Leeks
• Two Links to See! Micheal Pollan and Vertical Farming
• Transplants for Sale
• Log into Your Account
• The Farm Still Needs a Good Plumber!
• More Cookbooks

3. Events

• Permaculture Design Course
• Green Garden Festival
• Vermicompost Workshop

4. Quotable Food 5. Recipes

• Balsamic and Sugar Roasted Carrots
• Cabbage Muffins!!

6. Vegetable Storage Tips 7. Johnson's Backyard Garden Contact Information Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com. We're on MySpace, be our friend! We're also on Facebook. 1) In Your Box this Week Cabbage Kohlrabi Cauliflower or a mystery veggie Brussels Sprout Greens Carrots Beets Spinach Broccoli Florets Tomatoes - Reliable Organics Grapefruit - South Tex Organics Oranges - South Tex Organics This list is subject to change depending on availability and quality of crops on harvest day. You'll find the most accurate packing list on the homepage of our website. 2) Farm News

• Leaks, not Leeks We found a few leaks (not leeks) in the water line once it was up and running. Lucas and Brent spent their weekend pouring concrete and installing thrust blocks for a couple of sections of mainline pipe that failed under the high pressure of the new irrigation pumps. Since we have had water for a short while, and the blessing of rain yesterday morning, Brenton, Lucas, Dylan and I have been able to do quite a bit of transplanting in the fields. Will has also been working on tilling and shaping the beds and hopes to get caught up with the direct seeded crops later this week.

But we are not the only ones out wandering around the fields this week. Brenton found a cow and two calves late one evening and spent a few hours trying to corral them and get them returned to their proper caretaker. They did not do any damage, unless you are counting Brenton's lack of sleep. They did, however, leave some fresh manure scattered among the beds. Work shares beware where you step! More of the concrete floor has been poured in the packing shed. Some felt the process was rather piecemeal, but we are getting the concrete for free from Centex Materials, so we take what we can get when we can get it (Centex has been bring out leftover and canceled concrete orders for our floors). It may not be pretty, but the result is a creative forming job that will work just fine for a barn floor.

• Two Links to See - Michael Pollan speaks: The Omnivore's Next Dilemma and Vertical Farming info. Both are fascinating and well worth your time.
• Transplants for sale: We currently have numerous varieties of certified organic spring veggie transplants for sale. All transplants are seeded to 1" plugs and are $1.00 each with a $20.00 minimum order. These plants are available on a first come first serve basis. We are currently updating our website and expect to be able to take orders in the next few days. We will post info on our homepage when we are able to take orders. We will only be taking orders through the website and not through email. Your garden will thank you.

AVAILABLE NOW! Variety (number available) Kale - Redbor (80) Kale - Red Russian (250) Kale - Red Feather (400) Kale - Winterbor (130) Choi - Joi Choi (380) Choi - Mei Ching Choi (770) Choi - Tatsoi - (2000) Choi - Fuyu Pac Choi (20) Collards - Champion (200) Cauliflower - Snow Crown (20) Escarole - Eros (1660) Escarole- Natacha (760) Mint - Spearmint (20) Mint - Peppermint (20) Endive - Bianca Ricci (760) Endive - Keystone (250) Mizuna - Kyona (1400) Lettuce - Focea (20) AVAILABLE THE FIRST OF MARCH Peppers - Anaheim (120), Gypsy (120), Bianca (120), and Corno di Toro Rosso (120). Eggplants - Irene (120), Rosso Bianca (120), and Snowy (120). Tomatoes - Sun Gold (120), Supersweet 100 (120), Marianna's Peace (120), San Marzano (120), Pineapple (120), Pruden's Purple Green Zebra (120), Black Krim (120), Rose de Berne (120), Cherokee Purple (120), Taxi (120), Aunt Ruby's German (120), Roma (120), and Bush Early Girl (120).

• Log into your Account and check details regarding pickup, renewal, and changing your orders. It's a good idea to help us save time and improve accuracy of all our subscriptions.

• More Cookbooks, from Lesley Leach, CSA memberYou asked about favorite cookbooks in the latest JBG newsletter - I thought I would share mine. My two favorites for cooking veggies are:Perfect Vegetables - this is a Cook's Illustrated publication. Nearly every Cook's Illustrated recipe that I've ever tried has been great! This particular cookbook is organized by vegetable and always includes master recipes that are pretty generic but still tasty (steamed broccoli for example) and then variations from those (steamed broccoli tossed with lime-cumin vinaigrette). Most of the recipes are quick and really bring out the flavors of the vegetables (as opposed to some cookbooks/recipes that seem to cover the flavors of veggies, particurlary those that can be strong-tasting). And, speaking of strong-tasting veggies, this book differentiates between different types of greens - "tender greens" like spinach and chard and "assertive greens" like collards, kale, etc. and gives instructions based on the type of green. There are even illustrations detailing how to prepare the greens for the best flavor. My copy of this cookbook has been so well-loved that almost every page is food-stained and it no longer has a cover (the cover was actually my dog's idea of a snack)!Vegetables Every Day by Jack Bishop. Actually, every publication of Jack Bishop's seems to be great (I just picked up another one - Easy Seasonal Recipes...something like that...but haven't tried anything out of it yet), but I especially enjoy this one. Like Perfect Vegetables, this cookbook is organized by vegetable - especially helpful when you find a new, unfamiliar veggie in your CSA box! Each recipe is simple and quick and like Perfect Vegetables highlights the flavor of each vegetable rather than cover it up. This cookbook also has information at the beginning of each vegetable section that gives details about it - how to choose a good one, different varieties, etc. and cross-references to recipes that may be listed in a different section. I haven't had this one as long asPerfect Vegetables, but it's well on its way to being food-stained from its use!I hope this is helpful! Neither of these have many pictures other than an occasional illustration, but they're almost less complicated for it. Thanks, Lesley.

• The Farm Still Needs a Plumber! We continue our quest for an experienced plumber who can help us for a few hours rough in a bathroom for our packing shed before we pour concrete. This is paid work. We have the materials for the drain and supply piping and also have a pex tool. PLEASE email us at farm@jbgorganic.com or give us a call at 512.386.5273.

3) Events Permaculture Design Course 9 a.m. to 5 p.m. select weekend days until March 28. Check www.permie.us for schedule. March 7 and March 21-22 design workshops are for full-course students and graduates from design class only. TreeFolks, 10803 Platt Lane. $500 whole course; $60 each day. 619-5363. Green Garden Festival Noon to 4 p.m. Feb. 22. Landscape festival featuring earth-wise gardening tips and learn how to have a beautiful yard while conserving and protecting air and water, protecting our climate and recycling waste and natural materials. Zilker Botanical Garden, 2220 Barton Springs Road. Free. www.ci.austin.tx.us/greengarden Vermicompost Workshop 1 to 2:30 pm. February 21. Learn how to recycle kitchen scraps into rich fertile worm castings for your plants. At this free workshop, Joy Ruth will share how easy it is to make and care for a worm bin. Great classroom or family project! Registration required. Please call Emily Neiman at 236-0074 x5 or email emily@sustainablefoodcenter.org. Terrazas Library,1105 E. Cesar Chavez St. 4) Quotable Food: One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~ Luciano Pavarotti and William Wright, Pavarotti, My Own Story 5) Recipes

Balsamic and Sugar Roasted Carrots fromrecipezaar.com

Great with casseroles or a roast. Toss the carrots with arugula, feta and a drizzle of olive oil for a satisfying warm salad.

SERVES 4

Ingredients

1 1/4 lbs carrots, peeled and halved length wise

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons light brown sugar

Directions

Heat the oven to 350°F . Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite. Drain and pat dry.

Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar.

Season well with sea salt and black pepper then roast for about 45 minutes, turning occasionally until the sugar has caramelized and the carrots are soft and tender.

Cabbage Muffins!! from recipezaar.com

Yes, Cabbage!!!Serve this with pork chops and baked potatoes.

SERVES 12

Ingredients

1 3/4 cups flour

2 teaspoons celery seeds

1 tablespoon baking powder

2 cups cabbage, grated

1 teaspoon salt

2 eggs

1 tablespoon sugar

3/4 cup milk

2 teaspoons onion flakes

6 tablespoons butter, melted

Directions

Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.

Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together. Add to dry ingredients and stir quickly. Spoon into greased muffin pans and bake in preheated oven until done. Bake at 400 F for 20 minutes.

We would love to share your recipes too! Please email your favorites to bess@jbgorganic.com. 6) Vegetable Storage Tips We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they've left the farm it's up to you to keep them fresh and nutritious. There's no refrigeration at the CSA drop points so it's best to pick up your box as early as possible. Here are some additional tips on how to store this week's share: Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive. Cabbage, Kohlrabi and Celery have a fridge life of up to two weeks. Wrap celery in plastic. Broccoli will last 4-7 days in plastic bags in the crisper. Green Onions will keep5 days in a refrigerated crisper in plastic bags. Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags. Tomatoes will keep refrigerated when ripe for only 2-3 days. Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything. 7) Johnson's Backyard Garden Contact Information Johnson's Backyard Garden 9515 Hergotz Lane, Box E Austin, Texas 78742 Office phone: (512) 386-5273 Office Hours: M-F, 8am - 12pm e-mail: farm@jbgorganic.com website: www.jbgorganic.com

Table of Contents 1. In Your Box this Week 2. Farm News

• All Hooked Up
• Log into Your Account
• Counting the Chickens
• The Farm Needs a Good Plumber and a HVAC Contractor!
• Other Happenings around the Farm

3. Events

• Austin Organic Gardeners Club Meeting
• Permaculture Education
• Vermicompost Workshop

4. Quotable Food 5. Recipes

• Potato & Leek Soup----with options
• Collard Greens

6. Vegetable Storage Tips 7. Johnson's Backyard Garden Contact Information Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com. We're on MySpace, be our friend! We're also on Facebook. 1) In Your Box this Week Green Onions Cabbage Arugula Turnips or Beet Greens Mizuna or Mustard Greens Collards Broccoli Florets Tomatoes from Reliable Organics Grapefruit from G&S Organics Oranges from G&S Organics This list is subject to change depending on availability and quality of crops on harvest day. You'll find the most accurate packing list on the homepage of our website. 2) Farm News

• All Hooked Up: The electric and water wells were finally hooked up this week. We have started preparing and planting the fields in anticipation of our new water resources. More of the winter or cold crops are going in this week (Cabbage, Broccoli, Kale, Kohlrabi). The lettuces and other greens will be going in as soon as we secure enough remay to cover those crops. This floating row cover will let the deer know what's not for supper.Since our water dilemma started about four weeks ago when our well finally went dry, I've been trying to consider the blessings of having little water in the fields. The down side is always easier to see in shriveled crops, fewer plantings, pest issues, and farmer stress levels. Could there possibly be a silver lining? While walking through the recent Asparagus plantings last night, it hit me. The Asparagus is asleep, just waiting. Maybe other rows were resting, also.I did find some dried up radishes, struggling to make it regardless of conditions (they don't know it yet, but they will be tilled under today and replanted as soon as the water does come). However, just across the harvest lane there is a row fully at rest. It has no edible crop currently planted, some weeds and residual carrots, acting as a cover crop, have found a place to settle temporarily. I choose to look at this situation from the angle of regeneration rather than weed encroachment. So there has been no water for a while, it has given the fields a short break in the daily production cycle. Kind of a mini hibernation for the soil, the benefits of a sparse water supply. Everything deserves a little down time, including the earth. Our fields will be a bit more rested and ready for the spring greening that is just around the corner.

• Log into your Account and check details regarding pickup, renewal, and changing your orders. It's a good idea to help us save time and improve accuracy of all our subscriptions.
• Counting the Chickens: Our CSA eggs come from one of the finest egg producers around, Ringger Family Farms. However, there are a few of us who do enjoy raising our own chickens anyway. For those of you who have never raised (or even considered raising) chickens, you have no idea the personality and constant delight a few chickens can bring to the back yard. Steven and Grit live in the bungalow at the farm and keep a few fowl for their own use. Beth got a shipment of chicks just this morning. While Beth's chicks are living in her bathtub right now (they will be moved to a brood house in the next 24 hours), Steven and Grit's hens make a spectacle in their protected yard every night. Partially due to the Peahen, Rosie, that has adopted their small flock and partially due to the greens and vegetable clippings that are heaped near the roosting house. The birds make quick work of anything in the way of fresh produce, vocalize pleasant cackling conversations throughout the day, and are very interested in any one who stops to visit. Of course they offer up a few eggs and the occasional holiday main course, but the real joy of raising chickens is the social interaction that they create in the yard.

• The Farm Needs a Plumber and a HVAC Contractor! We continue our quest for experienced plumbers and HVAC contractors who can help us remodel the barn and office. The farm needs licensed folks who can do the installation and rework for us. We are growing and need to revamp the barn space to accommodate our expanding operations. PLEASE email us at farm@jbgorganic.com or give us a call at 512.386.5273.

• Other Happenings at the Farm: Progress is being made at locations all around the farm. Steven, Deb and Lauren marked site lines for placing the greenhouses at the back of the farm. The packing line was moved from the back of the barn to the west side. This will address two items at the same time. The floor is now cleared in the back so concrete floors can be poured and the packing line can be easily expanded to fit our needs. The sand filters have also been placed in the fields to help keep our new supply of water flowing freely.

3) Events

• Austin Organic Gardeners Club Meeting 7 to 9 p.m. February 9. A panel from four of Austin's community organizations discuss gardening issues. Zilker Botanical Garden, 2220 Barton Springs Road. Free. 443-7187, www.austinorganicgardeners.org.Permaculture Education 7 to 9 p.m. Wednesdays through April 8. Permaculture talks and videos about sustainability. Habitat Suites, 500 E. Highland Mall Drive. Free. 619-5363, www.permie.us.Vermicompost Workshop 1 to 2:30 pm. February 21. Learn how to recycle kitchen scraps into rich fertile worm castings for your plants. At this free workshop, Joy Ruth will share how easy it is to make and care for a worm bin. Great classroom or family project! Registration required. Please call Emily Neiman at 236-0074 x5 or email emily@sustainablefoodcenter.org. Terrazas Library,1105 E. Cesar Chavez St.

4) Quotable Food: The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. ~ Ralph Waldo Emerson 5) Recipes Robbie Timmer, one of our CSA members, sent in this recipe last week. Sounds yummy!

Potato & Leek Soup----with options

2 leeks chopped and rinsed

Butter

5 medium Potatoes, peeled (if desired) and cubed

1 large Central Market Veggie Broth or Better than Bullion Vegan Organic Bullion (2-3 tbsps)

Plain Yogurt ( I like Bulgarian)

Milk

Salt & Pepper to taste

Saute the leek in butter in a large pan until lightly browned. Add the potatoes, broth (or bullion and water), salt & pepper and bring to a boil, reduce to simmer and cook until potatoes are soft. Take potato masher and slightly mash the potatoes to thicken the soup, Remove soup from heat and add yogurt and milk (about a quarter cup each.) At this point I like put the soup in the fridge and give it a few hours or overnight for the flavors to meld.

To change the soup up a bit you can add broccoli, cauliflower, parsnips, carrots or any other veggies you can think of when you add the potatoes. Today I added spinach (put this in when you add the yogurt and milk) and it was yummy with some homemade bread for lunch. I am going to be trying some different greens, for sure.

Also emailed in last week, by CSA member Michelle Moore, is this Collard Greens recipe her family enjoys:

"We had a lot of collard greens this winter. Not only do I get JBG's in my box each week, but I've also been growing my own. I came up with this recipe, and now my kids ASK for collards."

Collard Greens

Large Onion

Olive Oil

Mess O'Greens

2 tbsp. Brown Sugar

Pinch of Salt

1 bottle Woodchuck Granny Apple Draft Cider

Handful of Dried Cherries

Slice the onion into strips and carmelize them in olive oil in a hot skillet.Add a little brown sugar to get the color started.Wash and trim your greens, and cut them into bite size pieces.When the onion is nice and golden brown, toss in the greens and saute until they are bright green. Sprinkle with the rest of the sugar and the salt.Pour in the whole bottle of cider, cover the pan, and turn heat to low.Simmer for about 1/2 an hour. 10 minutes before you wan to eat, toss in the cherries.

"These greens are fabulous with Richardson pork roast or pork chops from the farmers' market. And I usually serve roasted beets and sweet potatoes as well. Don't forget the cornbread."

6) Vegetable Storage Tips We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they've left the farm it's up to you to keep them fresh and nutritious. There's no refrigeration at the CSA drop points so it's best to pick up your box as early as possible. Here are some additional tips on how to store this week's share: Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive. Cabbage, Kohlrabi and Celery have a fridge life of up to two weeks. Wrap celery in plastic. Broccoli will last 4-7 days in plastic bags in the crisper. Green Onions will keep5 days in a refrigerated crisper in plastic bags. Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags. Tomatoes will keep refrigerated when ripe for only 2-3 days. Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything. We would love to share your recipes too! Please email your favorites to bess@jbgorganic.com. 7) Johnson's Backyard Garden Contact Information Johnson's Backyard Garden 9515 Hergotz Lane, Box E Austin, Texas 78742 Office phone: (512) 386-5273 Office Hours: M-F, 8am - 12pm e-mail: farm@jbgorganic.com website: www.jbgorganic.com