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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

CSA BOX CONTENTS WEEK OF FEB 19TH

02/20/18 — Scott

CSA Box Contents Week of Feb 19th

Large Box
Beet, Golden
Brussels Greens
Brussels Sprouts
Carrot, Orange
Citrus, Oranges
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Spinach
Herb, Cilantro
Lettuce, Romaine
Potato, Sweet
Radish, Black Spanish
Turnip, Scarlett
Medium Box
Beet, Chioggia
Brussels Sprouts
Cabbage
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Herb, Cilantro
Lettuce, Romaine
Turnip, Rutabaga
Small Box
Beet, Red
Brussels Greens
Brussels Sprouts
Carrot, Rainbow
Greens, Kale, Curly
Onion, Spring Yellow
Turnip, Rutabaga
Individual Box
Beet, Red
Carrot, Rainbow
Greens, Chard, Rainbow
Greens, Collards
Turnip, Scarlett

OUR TOP 5 TRANSPLANT VARIETIES THIS SPRING!

02/16/18 — Heydon Hatcher

We’ve got the Transplant Sale on our minds as the first weekend of the three-weekend event quickly approaches (2/24!). We have a vast spread of crop varieties available to you this year, a selection that we continue to diversify over the years. Why do we offer and grow so many different varieties of crops here at JBG, you might wonder? Seed variety and seed preservation are important because of the trend to seed domesticate, or in other words, select seeds that are advantageous to humans, but simultaneously dwindle and simplify crop variety banks over the years. This practice has put us in danger for many reasons, but the main one being (in the words of J. Ray): “ Varietal decline threatens agrodiversity. We know this—the less biodiverse any system is, the greater the potential for its collapse. In shriveling the gene pool both through loss of varieties and through the industrial takeover of an evolutionary process, we strip our crops of the ability to adapt to change and we put the entire food supply at risk. The more food varieties we lose, the closer we slide to the tipping point of disaster.” Thus, seed variety/preservation is not only delicious on our plates and in our palates but integral equally to our future and agricultural survival. So, get to farming, folks, and grab some of those Ark of Taste varieties to expand our horticultural horizons and ensure a future for those at-risk crops facing extinction!

We also spend ample time poring over seed catalogs in order to select the crops most suited for our Central Texas soil and climate. This is all in an attempt to set your backyard garden aspirations up for success in the coming months. We will additionally be offering a Gardening Workshop (in conjunction with the March 3rd Transplant Sale) with farming masters, Becky and Brenton, just in case you want to brush up on some farming pro-tips. So, don't dally, grab your tickets here and expand your gardening know-how ASAP! Just in case you need some ideas for your garden, scroll down for some of our favorite varieties. 

Transplant spread. Photo by Scott David Gordon.

Here are the top five favorite varieties we’re growing this spring:



Holy Basil

Basil is always a crowd favorite, and this year we decided to cultivate 5 varieties of it. Holy Basil, otherwise known as Tulsi, hails from India and has been traditionally used as a medicinal herb. Vastly integral in Hindu worship and the Ayurvedic school of medicine, this herb has been thought to heal a gamut of ailments such as heart disease, upset stomach, asthma, and day-to-day anxiety. Dry the leaves and use it in tea, or throw the leaves into your next stir-fry for a peppery taste. This wonder herb has innate insect repellent qualities, and because of its anti-inflammatory properties, can also be used as a salve for snake and scorpion bites.

Holy Basil flowering. Photo courtesy of Eat Your Yard Jax.

Sungold Tomatoes

Tomatoes are essential to a bonafide summertime backyard garden, and this year we are offering around 18 different types. The Sungold is one of our more beloved nightshades. With its saccharine sweet taste and compact size, this is sure to be a family favorite. You don’t even need to cook these ‘maters, pop ‘em in your mouth as a snack or toss ‘em into your salad. These fruits thrive in the heat and will grow in clusters, so make sure to stake this crop. We'll be selling cages at the sale, so you don't have to worry about additional supplies!

Sungold beauties. Photo courtesy of Bonnie's Plants.

Ginkaku Melon

This brilliant yellow Korean melon is sure to turn heads at the kitchen table. With white stripes running down the length of this smooth, oblong fruit, the meat on the inside is crisp and bright white accompanied with an extremely sweet taste. This melon is perfect for dessert or a summer respite. Thriving in the sweat-soaked months of summertime, this cucurbit crop grows in a serpentine and branching manner but can also be trained to climb.

Korean melon, sliced for snacking. Photo by Scott David Gordon.

Winterbor Kale

This frilly, almost blue in hue, leafy green is not only delectable but an absolutely beautiful sight out in the fields. This kale’s dense leaves paired with a mildly sweet flavor is perfect for smoothies, salads, and wraps. Plus, it’s a rich source of vitamin K, A, C, and B6! Cold-tolerant and extremely hearty, this is sure to be the green to jumpstart your green-thumb tendencies.

Fields of kale! Photo by Scott David Gordon.

Lunchbox Pepper

This pepper is exceptionally sweet and grows in a dazzling mixture of red, yellow, or orange. Its miniature size is irresistible, and might potentially be your kiddos gateway veggie to a world of healthy snacking. Not into snacking raw vegetables? Don’t fret, these nightshades shine as a sauteed side plate or thrown on a salad for that sweet pop.

Lunchbox peppers. Photo courtesy of Johnny's Selected Seeds.

Peruse our vast menu of transplants online and come and grab your favorites on Saturday, February 24! We can’t wait.

WEEK 7 IN PHOTOS

02/16/18 — Heydon Hatcher

Montana and Becky working on the tractor. Photo by Scott David Gordon.

Another week and another batch of beds getting prepped and more fields getting planted. Our greenhouse is filling up quickly with flats of a wide array of crops for you to transplant in your own backyard garden this spring. Our annual transplant sale is taking place February 24, March 3, and March 10.

Are you an amateur farmer and feel like you could use a couple pro-tips for your burgeoning gardening hobby? Don't feel daunted, come to our farmers' workshop on March 3 at the farm. You can grab transplants after you brush up on some horticultural intel from the best in the biz - Becky and Brenton.

Getting Becky's tractor started. Photo by Scott David Gordon.

Wattering transplants. Photo by Scott David Gordon.

Becky on the tractor cruising through the fields. Photo by Scott David Gordon.

Prepping beds together, fertilizing and shaping. Photo by Scott David Gordon.

Harvesting greens. Photo by Scott David Gordon.

Transplanting spuds. Photo by Scott David Gordon.

Transplanting spuds. Photo by Scott David Gordon.

Lettuce head, sitting pretty. Photo by Scott David Gordon.

Getting transplants in the ground. Photo by Scott David Gordon.

CAESAR SALAD TWO WAYS

02/15/18 — Heydon Hatcher

Recipe and Photos by Megan Winfrey

A good Caesar salad is a true thing of beauty. I'll happily scarf down just about any Caesar salad - boxed, buffet, I'm not picky - but made with fresh, quality ingredients, that simple iconic salad becomes a work of culinary art.

Any Italian restaurant worth its salt will have a Caesar salad on the menu, which is why I will always order one at a new place. In my experience, when that Caesar salad is really really good, the rest of the meal will be too.

Surprisingly enough, making a restaurant quality caesar at home is simple. The secrets are anchovies and lots and lots of lemon. If the thought of anchovies grosses you out, I implore you to give them a try! You've certainly ingested anchovies without knowing it, as they are a key ingredient in many dressings, sauces, and soups. They bring a sharp, salty bite and an umami flavor that is both slightly fishy and earthy. Start with anchovy paste, and pretty soon you'll be eating anchovies out of the can...if you're anything like me. Also vital to the perfect caesar is fresh, crisp, organic romaine - which is where our CSA share brings it all together.



Caesar Salad Two Ways

For both salads, start by making the dressing.
  • 2 garlic cloves, minced or microplaned
  • 1 tsp. anchovy paste
  • Zest & juice of 1 whole lemon
  • 1 tsp. dijon mustard
  • 1 tsp. Worcestershire
  • 1 cup mayonnaise, preferably organic or homemade
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Sea salt & ground black pepper
In a medium bowl, whisk together garlic, anchovy paste, lemon juice and zest, dijon, and Worcestershire. Add the mayo, cheese, salt & pepper and combine with the whisk. Adjust seasoning to taste, cover, and set aside.



FRESH:

Wash and chop the romaine and lay it out to dry, or dry with a cloth as much as possible. In a medium-large bowl, add the romaine and any add-ins you like such as grilled chicken, shrimp, steak, tofu, or croutons.

Add about 2 tbs. of Caesar dressing and toss thoroughly, so everything has an even coating of dressing.

Top with more freshly grated Parmigiano-Reggiano and anchovy fillets (unless that's not your bag)



GRILLED:

Prepare your grill by cleaning the grates. You don't want last weekends BBQ to taint the flavors of the delicate romaine.

Light the grill and heat to about 350 degrees.

Gather bunches of romaine, still attached at the base, and drizzle with olive oil.

Place on the grill with direct access to the grates. Keep an eye on them the whole time, rotating to get an even char on each side.

Once the romaine is slightly charred all around, pull off the grill and onto a large serving platter.

Squeeze a couple fresh lemons over the whole thing, a generous shake of sea salt, and big drizzles of the Caesar dressing. Last, top with another layer of the grated Parmigiano-Reggiano.

Toss to coat.

I like to eat this salad by grabbing the base of the romaine with my fingers and taking in the whole bunch in about two bites. Of course, you could put a few bunches on a plate and cut into it with a knife and fork, like a civilized person.

CSA BOX CONTENTS WEEK OF FEB 12TH

02/13/18 — Scott

CSA Box Contents Week of Feb 12th

Large Box
Beet, Golden
Brussels Sprouts
Brussels, Greens
Carrot, Orange
Citrus, Grapefruit
Greens, Chard, Rainbow
Greens, Kale, Curly
Herb, Cilantro
Lettuce, Romaine
Potato, Sweet
Radish, Black Spanish
Turnip, Scarlett
Medium Box
Beet, Chioggia
Brussels Sprouts
Cabbage
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Herb, Cilantro
Lettuce, Romaine
Turnip, Rutabaga
Small Box
Beet, Red
Brussels Sprouts
Brussels, Greens
Carrot, Rainbow
Greens, Kale, Curly
Onion, Spring Yellow
Turnip, Rutabaga
Individual Box
Beet, Red
Carrot, Rainbow
Greens, Collards
Greens, Spinach
Turnip, Scarlett

SPRING EVENTS YOU DON'T WANT TO MISS!

02/09/18 — Heydon Hatcher

A new year and Spring is upon us! Transplanting season is here, and not only do we equate that with working our tails off getting those beloved spring crops in the ground, but it also means we are readying for some of our favorite annual events!

  • 2/24, 3/3, 3/10 - JBG Transplant Sale, Garfield Farm
  • 3/3 - JBG Gardening Workshop, Garfield Farm
  • 3/31 - Spring Picnic and Garden Gallop 5k


JBG Transplant Sale 2018

The first of which is the annual Transplant Sale. You might have caught some of the details in the First Friday Staff Picks post last week, but in case you didn’t, it will take place the last Saturday of February (2/24) and the first two Saturdays in March (3/3 + 3/10). Fast approaching, indeed! Get your gardens ready for our wide array of vegetables and fruits. This year, we have oodles of tomato varieties, peppers galore, flavorful fruits (think: persimmons, figs, pears, grapes, pomegranates, and more!), verdant greens, all the herbs, and even pecan transplants! Need pointers on how to prep your garden? Check out this blog post for some farm fresh ideas. Please note: we are doing things a bit differently this year with regard to the transplant sale! We won't be doing any online sales... we will only be selling transplants in person at the farm; however, for the weekend of March 3rd, we will take online orders and deliver them to farmers' markets only.

Transplant sales past. Photo by Scott David Gordon.

Grape transplants. Photo by Scott David Gordon.

JBG Gardening Workshop

Also taking place on the March 3rd weekend, we will be having a Spring Gardening Workshop with Becky (our farm manager) + Brenton (our head farmer) from 10am-noon. The workshop will be from 10am-11:30, with a walking tour occurring at the final half hour. These two aforementioned horticultural wizards have some serious pro-tips on how to turn your backyard (or side yard, or community garden plot) into a productive spring garden that'll feed you and your family. This workshop is designed to equip Central Texas gardeners with the tools they need to plan and execute a successful spring vegetable garden, and is designed for novice and experienced gardeners, alike. Topics will include: site selection, soil prep, soil fertility, irrigation, planting guidelines, variety selection, and pest management. There will be useful, hands-on demos of proper planting, watering, and harvesting techniques, with a special focus on tomatoes. Participants will have an opportunity for an open discussion and Q&A session with both Brenton and Becky. Plus, a whole horde of “backyard bonuses,” as we like to call them, are included with your ticket purchase. One of which is a 10% discount off of the entirety of your transplant order! Yeehaw! Also, don’t worry, parents - we have childcare for the kids during the workshop, so you can focus on expanding your gardening know-how. Buy your tickets here!

Brenton spreading the gardening word. Photo by Scott David Gordon.

Becky leading a farm tour. Photo by Scott David Gordon.

JBG Spring Picnic and Garden Gallop 5K

The annual Spring Picnic is on the way, too! We are still honing in on the details for this farm-favorite event, but think morning-time, family-friendly, and FREE fun on Saturday, March 31st! We will have music and all the activities for the kiddos... the inconquerable sandpile, tractor climbing, arts and crafts, and more. Once again, we're inviting you and your family and/or friends to tour our farm and participate in our 5k Garden Gallop. The racing experts at Rogue Running will be on site once again ensuring this run is top-notch. Feel like you don’t want to run? Well, you are in luck, because walking, meandering, or skipping through the farm is honestly the BEST way (and quite popular) to enjoy seeing your veggies growing all around you. Don't be fooled or daunted, this event is for the walkers and runners, alike! Participants are lead through a short 3.1 mile path that takes you on a journey through rows of spring onions, mountains of tomato cages, and fields of flowers! Plus, it offers an exciting opportunity to explore our 186 organic acres of farmland.Like music and dancing? Well, we will have some boot-stomping bands to keep you moving if the Garden Gallop isn't your speed. More details soon!

Farm race! Photo by Scott David Gordon.

Kid's crafts. Photo by Scott David Gordon.

Racers lounging on trailers post-race. Photo by Scott David Gordon.

Music and dancing. Photo by Scott David Gordon.

Sandpile shenanigans. Photo by Scott David Gordon.

WEEK 6 IN PHOTOS

02/09/18 — Heydon Hatcher

Brussel sprouts sprouting. Photo by Scott David Gordon.

We are making beds like crazy, and getting the early spring planting done. The heartier crops, like broccoli, cabbage, kale, and potatoes, go in first. We are about a month away from the frost-free date (usually the first week of March), which demarcates when we can start getting the tender crops into the ground (think: squashes, tomatoes, eggplants). Our grape guru, David, came to the farm this week and taught us some pro-tips about pruning. We are slowly becoming experts! 

Glorious brussel sprouts. Photo by Scott David Gordon.

Ever wonder how brussel sprouts are harvested? Photo by Scott David Gordon.

The prettiest greens. Photo by Scott David Gordon.

Transplants, fresh in the ground. Photo by Scott David Gordon.

Readying transplants for the field. Photo by Scott David Gordon.

Smoothing out beds for the transplants. Photo by Scott David Gordon.

Our grape guru, David, teaching us the pruning skills. Photo by Brenton Johnson.

Transplant crew. Photo by Scott David Gordon.

Getting the crops in the ground! Photo by Scott David Gordon.

Greenhouse getting full in preparation for the transplant sale! Photo by Scott David Gordon.

Some fine spring onions. Photo by Scott David Gordon.

Washing carrots. Photo by Scott David Gordon.
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