Greetings from the farm! Becky, our Farm Manager, and Brenton, our Head Farmer, have been crop planning like crazy for the past two weeks. They've been talking to farmers, seed reps, pouring over new seed catalogs, and looking at seed variety trials. All of this scrutiny for the continued innovation here at JBG. When it comes to vegetable variety, we don't cut any corners. We LOVE cultivating new vegetables out in the fields.

Speaking of variety, do you like watermelons? Well, this coming summer is sure going to be a sweet one. We have even more varietals of watermelons headed your way. Can you believe it? On top of all this crop planning, we are working on plans for a new barn, and have our certified organic certification renewal inspection next week!

Transplants. Photo by Scott David Gordon.

Our harvests this fall have been record-setting. This wonderful and sustained mild weather has allowed us to continue farming and harvesting top notch vegetables for longer than usual. We've been able to enjoy crops like tomatoes and peppers deep into the fall, which is a unique and wonderful anomaly. Keep your eyes peeled for the newest crop to market, cauliflower. Brussel sprouts are sizing up and coming to market stands soon, too.

Cauliflower in the wild. Photo by Scott David Gordon.

Our annual transplant sale is just around the corner! We are preparing an immense menu of herbs this year, the most that we have ever offered. Think: sage, lemon balm, rosemary, lemongrass, chamomile, marjoram, catnip, and so much more. We will be hosting a gardening workshop on the second weekend of the sale as well with our very knowledgeable Farm Manager, Becky, running the show.

Transplant sale of years past. Photo by Scott David Gordon.

The change from fall to winter means another sweet treat for our CSA members - 'tis the season for winter citrus! Every year, JBG partners with our good friends at G&S Groves in McAllen, TX to bring you certified organic oranges and grapefruit delivered to your home and community. David Strohmeyer is really an impressive farmer and never fails to deliver on sweet Texas citrus. We'll carry these beauties as long as they are in season (through Spring). Citrus is available for delivery to farmers markets or with your CSA box for only $12 for a 10 lb bag! Find more details about the Bulk Citrus sale here. Get your orders in this weekend to start enjoying fresh squeezed orange juice and grapefruit juice as early as next week!

Roxy, the farm dog, loves her some citrus. Photo by Scott David Gordon.

Still looking for gifts for your loved ones? Head on over to our farm shop to get some farm fresh ideas! How about gifting a JBG cap and some market bucks (you can use these at the transplant sale, too) or donating a share in honor of someone else to those in need? You could also grab a CSA subscription for the chef in your life! If you sign up for a CSA this month, we will waive the home delivery fee. What could be a better gift than fresh veggies on your doorstep week after week?



Ever wanted to work on the farm and get your hands dirty with the most fun & friendly crew around town? Check out our job openings here. We are in need of some hard-working harvest and transplant crew additions! Take a peek and spread the word if you know someone who might be a good fit.

Christmas-y lettuce mix. Photo by Scott David Gordon.

We are reaching the end of the year! We have had record-breaking harvests because of this amazing and sustained mild fall weather. Cauliflower is the newest crop to the market stands, and brussel sprouts are on the way. It was our Wholesale Manager, Mike Mo's birthday this week. Scroll down for an epic glamour shot of him and our veggies.

Still looking for presents for your loved ones? Hop on over to our farm shop for some farm fresh ideas!

Spinach harvest fun. Photo by Scott David Gordon.

Kale forever. Photo by Scott David Gordon.

Curly kale harvest. Photo by Scott David Gordon.

Brussel sprouts sizing up. Photo by Scott David Gordon.

Japanese turnips freshly harvested. Photo by Scott David Gordon.

Cauliflower peeking out from it's leaves. Photo by Scott David Gordon.

Collard harvest. Photo by Scott David Gordon.

Golden beets drying off in the afternoon sun. Photo by Scott David Gordon.

Grumpy veggie. Photo by Scott David Gordon.

Birthday boy, Mike Mo, showcasing the weekly CSA veggies. Photo by Scott David Gordon.

Recipe and Photo by Megan Winfrey

During the holidays, I know that I'm going to be eating like crap and I accept it completely. That's why, when I can, I try to get in a few "veggie only" meals to even it out a bit. These collard wraps are so easy, delicious, completely customizable, and ridiculously healthy. Throw in anything but the kitchen sink, a little hummus or hot sauce, and you're right set for a delicious lunch.



Collard Green Wraps

• 3-5 collard leaves (or however many wraps you're making)
• Filling ingredients - I used:
• Ham
• Tomato
• Carrot
• Hummus
• Spinach

Fill a saucepan with about 4 inches of water and bring to a low simmer.

Steam the leaves one at a time by placing the leaf on top of the simmering water for about 30 seconds on each side.

Remove each leaf to a paper towel to drain. I stack them up, with a paper towel between each. (Use those moist paper towels for cleaning up afterwards!)

Prep your fillings, then lay out a leaf on your cutting board, pile everything up in the center, then tuck the sides and roll like a burrito.

Slice diagonally down the center, grab your favorite dipping sauce (optional) and enjoy!

CSA Box Contents Week of Dec 11th

Serious radish cleaning. Photo by Scott David Gordon.

Everyone is trying to stay warm this week! We're asking Santa for some new boots and muck suits. We went to Cunningham Elementary School this week with the Sustainable Food Center + PEAS to talk farming! We chatted with Kindergarten to 2nd graders about different jobs on the farm, biodiversity, and what kind of veggies are currently growing in the fields. We got to see their school garden, and do a mindful tasting exercise with some of the kale and collards that their kiddos grew. See photos here.

Casey, our cheerful CSA Administrator at Hergotz, is bringing the holiday cheer this year. She brought some decorations from home, decked out the office, and also organized a little office Secret Santa. We are all feeling a bit more jolly after our employee holiday party last Friday. A huge thanks to Brenton and Tracy who both cooked for the whole farm!

Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

Rainbow chard. Photo by Scott David Gordon.

Green onions. Photo by Scott David Gordon.

Kohlrabi. Photo by Scott David Gordon.

Kohlrabi leaves. Photo by Scott David Gordon.

A muddy harvest. Photo by Scott David Gordon.

Muddy radishes. Photo by Scott David Gordon.

Office decorations. Photo by Scott David Gordon.

Casey and her decorations. Photo by Scott David Gordon.

Stockings for the JBG team. Photo by Scott David Gordon.

Carrot rinse. Photo by Scott David Gordon.

The volunteers pickin' peppers. Photo by Scott David Gordon.

This week we are featuring Ian McKenna, a 13-year old kid gardener and hunger advocate, born and raised here in Austin. We first connected with him through Instagram, as he is very active on that social media platform and won one of our Market Bucks contests with his extensive knowledge of farming and vegetables. He works in conjunction with Katie’s Krops, a nonprofit started by another young gardener in South Carolina that has expanded to over 100 gardens in 33 states. Ian donates organic produce to local hunger relief organizations as well as to families at his school who could use the extra veggies. We are so inspired by all the work that Ian does, and the support that we in turn receive from him. He took time out of his busy school schedule to meet with us one afternoon this week. We toured his home garden and got to know a little more about this hard-working, community-conscious kid. Check it out below.

Ian McKenna with his home garden harvest.

How did you first hear about JBG?

I first heard about JBG through going to the farmers market! I saw your stand there.

You obviously have an interest in agriculture… do you have any ideas about your future career? Have you ever thought about farming?

Yes! Farming is one of the three careers I have in mind. The other two are meteorology and astronomical engineering.

If you were to encourage one of your friends to support a local farm, what would you say? Just do it. Support any organic local farm! Supporting local is supporting the community.

Why do you think that it’s important?

I think it’s important to support local farms so that you can get fresh organic produce instead of things that might be weeks old.

Where did your interest in all of this begin?

In my sister’s first grade class, they were talking about Christmas around the world and then one girl broke out in tears… and when the teacher asked what was wrong, she said, "Santa doesn't come for us because he hates poor people and we’re poor". My sister told me this story, then I immediately told my mom because I was so struck by it. I decided that we had to do something. So, Christmas morning, we brought a trunk load of presents and food to them. That’s really where this all started… that one family. It was a big family of three kids and they were living in trailer… after that morning, I thought to myself, that felt really good, what else can I do? Then I learned that most kids at my school got free or reduced lunches at school… so, that’s what got me started on growing food for people.

Ian getting his hands dirty at the community garden.

Who taught you to garden/farm?

My mom is the one who initially taught me to grow things.

How did you get your Instagram name, @wizardlizard2004?

I used to be really into magic and I love outdoors stuff especially catching lizards and studying them. We went to play MagiQuest and they asked me for a name so I told them "Wizard Lizard" because they were my two favorite things, plus I wanted something that rhymed and was catchy. I added 2004 because that's the year I was born.

If you had to explain to someone why joining the CSA is a good idea, what would you say?

I would say it’s a good idea because it’s an easy and convenient way to get fresh, healthy produce!

Can you tell us about your charitable work?

I’m part of a nonprofit called Katie’s Krops… it’s a national youth-based nonprofit. It started with a girl named Katie that grew a massive cabbage that fed over 250 people at the local soup kitchen. Since then she has wanted to contribute more, so she started this nonprofit! There are now over a 100 gardens in 33 states, I believe. She lives in South Carolina.

Are you a part of a community garden?

Yes, so, I have a garden in my backyard, and I also have a garden at Sunset Valley Elementary School. The food that I grow in my backyard garden I use to donate to the Central Texas Food Bank.  I bring the food that I grow at the community garden/school garden to food deserts, low income housing communities, or they get distributed to families in need at those schools where the food is grown.

How do you distribute the produce at school?

I have it set up so that kids that need and/or want the food can come by and grab some or they can harvest it themselves!

What’s your favorite veggie?

I don’t know! I like them all. Something that I’m really surprised that I can grow is the world’s second hottest pepper… the Carolina Reaper. I love spicy food. When I first got the seeds, it was the hottest. Now, it’s second. I also love tomatoes.

What’s your least favorite?

It’s not really my least favorite, but I don’t like cauliflower, because I always get my hopes up, and they always get eaten. More often than not, they are destroyed by pests. We are still trying to figure out a way to keep them out. Collards, cauliflower and broccoli are some of the pest-favorites. I like to eat them, but they are hard to grow.

Ian harvesting at his home garden.

What’s your favorite crop to grow?

ANYTHING. I really actually like cauliflower, it’s just been a frustrating process and it’s never worked out for me (at least yet).

Do you like to cook? What’s your favorite holiday meal?

Yes! If you count cookies, then that. I have a special, secret recipe that no one knows what the secret ingredient is. Even if someone tries really hard to figure it out, they still haven't. It's a really good recipe.

Yum... what’s your favorite veggie-centric meal?

I love brussel sprouts… most people are grossed out by it, but I think they are great. My mom makes a mean brussel sprout dish.

Do you have siblings? If so, do they help with your charitable work?

I have one sister. Sometimes, yes, most times, she’s just there being annoying like most little sisters are.

Ian and his sister.

Do you try and get your friends or schoolmates involved in your work?

I usually just try and spread the word. Most kids say that they don’t have time, but I tell them if they grow just one tomato plant it can make a difference. They are reluctant, but they usually get involved if I bother them enough.

Do you have any idea how to get more people involved in growing food or supporting local farms?

Posting on social media is helpful in getting the word out. Also, just getting out there talking to folks about what we're doing helps in interesting people.

If you were stuck on a desert island, what three things would you bring?

• a mobile garden
• a mobile kitchen
• a genie lamp, so I can get three more wishes

A huge thanks to Ian and his family! If you want to follow along on Ian's ending hunger escapades in town, follow him on Instagram here.

Recipe and Photo by Nadia Tamby

Need a break from sweets and cheese platters and general holiday indulgences? This time of year I feel sometimes overwhelmed with holiday parties and like to sprinkle in a few healthy salads for balance. Although, this salad (or variations of it) are actually my go-to dinner year-round. With a little prep at the beginning of the week, I can wash and trim the kale and put it in a large Ziploc bag for a quick salad any day of the week. I especially like that I can make a big batch of it and the kale is hearty enough to stand up to the dressing so that leftovers aren’t soggy. If you feel that the kale has softened too much the next day, simply add more greens or grains to soak up the extra dressing. Make a soft or hard-boiled egg and you’ll have a filling healthy salad to take to the work the next day!



Ingredients:

• 1/3 cup extra virgin olive oil
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 2 tablespoons raw honey
• 1 garlic clove, grated (optional)
• 1 bunch kale, washed, ribs removed, and torn into bite size pieces
• Assortment of colorful vegetables cut into different shapes (for this salad I used peeled, sliced raw Chioggia beets* and chopped yellow and green peppers)
• ½ cup cooked quinoa or other grain
• Salt and pepper, to taste

Topping (optional, but delicious and worth the extra step!):

• 1 tablespoon butter (or olive oil, but I like the richness the butter gives the nuts and fruit)
• 2 tablespoons cashews or other nuts
• 2 tablespoons dried cherries or other dried fruit
• ½ teaspoon curry powder, cumin, or other spice of your liking
• Salt and pepper, to taste
• Grated cotija cheese

Instructions:

Zest the lemon and lime into a bowl and add olive oil, citrus juices, grated garlic (if using), salt and pepper and honey. Whisk to emulsify (the honey helps to keep the oil and citrus juice from separating too much). I like to use a Microplane grater for the citrus zest and follow up with the garlic clove – and it saves you from the tedious task of chopping garlic. This is where you could also mix up the dressing – add a tablespoon of tahini or a nut butter to make a creamy dressing. Add toasted sesame oil and grated ginger for an Asian flair. Finely chopped cilantro and a jalapeno for spicy Mexican flavors. The base dressing is so versatile you can play around with it in infinite ways – be creative!

Toss the kale in the dressing at least 10 minutes before eating so that it has time to soften. Add any other vegetables and grains. If you just cooked the quinoa or other grains, let them cool slightly before adding them to the salad (though its ok if they are still a little warm – they will also help soften the kale).

You can add any other veggies you have too, raw or cooked – it’s even a good way to use up leftover already roasted veggies. I find that sometimes I don’t have enough leftovers to make a whole meal, but chopped up and tossed into a salad, I can use up that extra half a cucumber, or grilled broccoli or roasted sweet potato (or whatever you have) from an earlier meal in the week to make a more filling and colorful salad.

In a small sauté pan, heat up 1 tablespoon of butter. Add the nuts and the dried cherries (and ground spices if using) and sauté until the nuts are lightly browned, the cherries have plumped up (and the spices are fragrant). This should only take a minute, so keep an eye on it. Remove this quickly and transfer it to a bowl as they will burn quickly.

Serve the salad and top it with grated cheese and the fried nut and cherry mixture. *Chioggia beets have a beautiful pink spiral pattern on the inside and are beautiful when sliced raw. When you cook them, the color bleeds into the white part of the beet and they aren’t quite as pretty, so I highly recommend eating these ones raw.