04/28/17 — Heydon Hatcher
We just finished planting 49,440 tomato plants! It's like farmers gone wild over here at JBG. We are caught in a tizzy of tomatoes, and want to extend a special offer to you. For this week only, we’re having a bulk tomato pre-sale. We will be offering 25 lbs of our mouth-watering beef steak slicing tomatoes for $50! That’s right, you heard us! This is a discounted price from our regular bulk sale prices in June and July. Beef steak tomatoes are our favorite variety for BLTs, hamburgers, and tomato sandwiches. They are great for slicing, dicing, juicing, canning, roasting, saucing, sandwiches, and salads. These are the all-around tomato and are sweet, juicy, and delectable! Pre-order them now, and we will deliver them to a farmers’ marker of your choice during the peak of our tomato season. Projected delivery dates are between June 1st and June 30th. We will contact you to schedule your pickup day.
Why all the pre-sale hype? Well, this year’s ‘mater harvest should be one for the books. We have chosen some exquisite varieties for you this year, and we should have quite the bumper crop. Every time we walk by our rows of tomatoes, our mouths start watering at the thought of farm-fresh BLTs, bright tomato sauces, and perhaps our favorite way to enjoy a homegrown tomato - sliced thick with salt, pepper, and a bit of olive oil. We got that ‘mater mania! How can you not start ruminating on salsa, homemade ketchup, margherita pizza, marinara sauce, caprese salad, and all the summertime sweetness when waltzing through the vastness of the tomato fields? We love the succulent produce that comes with the impending and sweltering heat. We listed some all-star food blog recipes below to get you pondering and perusing what you will be making with your tomatoes this season.
Love tomatoes, but struggle with finding good recipes? Look no further:
- Alexandra's Kitchen Grilled Corn and Cherry Tomato Salsa
- Tim’s ABGB JBG Gazpacho
- Smitten Kitchen’s Burst Tomato Gallete with Corn and Zucchini
- Smitten Kitchen’s Cubed, Hacked Caprese
- Love & Lemons Tomato, Basil & Artichoke Sandwich
What my pi day looks like. PIZZZZAAAA please. ? ? All the cheese (hey, hey burrata), all the carbs...and all those fresh tomatoes! Simply the best. recipe is going in the HBH cookbook. ? <--mine is so much cuter, but you get the idea. ? Use the link below to find all my favorite pizza recipes on the site ? . https://www.halfbakedharvest.com/category/recipes/pizza-recipes/ . . #buzzfeast #huffposttaste #foodandwine #feedfeed #instafood #instayum #onthetable #comfortfood #bhgfood #eeeeeats #eatingfortheinsta #beautifulcuisines #piday #pizza @thefeedfeed @foodandwine
- North Wild Kitchen’s Lompe with Carmelized Onions and Roasted Tomatoes
- Vermillion Root’s Malaysian Spicy Tomato
- The Brick Kitchen’s Fresh Tomato Pasta
- The Brick Kitchen’s Eggplant Caponata and Labneh Bruschetta
- i am a food blog’s Tomato and Egg Breakfast Pizza
- Megan Winfrey's Egg in an Avocado
Sichuan BLT with 5 Spice Bacon + Fried Green Tomatoes now on HELLOMYDUMPLING.COM Tune in tomorrow on @food52 Facebook live where my Sichuan BLT will be doing battle #f52tomatoweek BLT-off
A post shared by Jenny Huang ? Photographer (@hellomydumpling) on
Pre-order your 'maters now! We promise they're just like the ones your momma grew! (Or daddy, or grandpaw, or Uncle Bob...)
Looking to work on the farm? We are looking to hire a Greenhouse Manager as soon as possible! Check out more info here.
Want to help us with our tomato bounty? We have a tomato work-day coming up on May 6th. Interested volunteers can email firstname.lastname@example.org with “tomato volunteering” in subject line. We always appreciate the smiles and help!
04/28/17 — Heydon Hatcher
Week 17 has tomatoes on our minds... We've planted almost 50,000 tomato plants, and this year's crop should be one of our best yet. Chompin' at the bit, and want to pre-order some tomatoes? Check out our special weeklong pre-sale here.
Our Victoria Red Table grapes are three years old now (vineyard images below), and are maturing wonderfully. A huge shout-out goes to Andrew Labay for talking with our Farm Manager and Head Grower about growing grapes in Texas. He mentioned something very interesting while he met with us - seasoned grape growers do not recommend cultivating grapes organically (because they are sensitive to pests and disease); however, our grapes look terrific! He was immensely excited about our experiment since there aren't many organic growers in the area. He is thrilled to be working with us, and is invaluable in helping us navigate the challenges we face that are different from conventional growers.
On top of that, we are ready to start constructing the trellis system for one of our newest crops, the muscadines! YEEHAW!
04/27/17 — Heydon Hatcher
The bits and bobs from a quick refrigerator survey before you go out of town, before you need to make space for your new CSA (yes, #blessed), are also strong building blocks for a pragmatic pastry or a down-to-earth-dumpling. If it tastes good before you put it in a pocket, there is a solid chance it will be even better when you mix it with something else that also tastes good. Pockets also serve as a solid solution for forgotten produce in the back of your crisper, shriveled and softer than they should be, but not too far gone. Leftovers and stragglers can take on a whole new life wrapped up in a tender dumpling skin or a flaky pastry, and less food goes to waste all around.
Perishables in our fridge, before we leave town for 5 days:
- Purple sweet potatoes, roasted
- 1 big whole roasted beet
- A little over a cup of cooked lentils, spiced with whole cumin and coriander
- 2 sad leeks
- Not even half a glass of Pinot Grigio
- 2 opened, partially consumed packages of goat cheese
The leeks are gritty, so I chop those first and put them in a bowl filled with water to loosen up the dirt while I think about what to do with everything else. Purple sweet potatoes mashed with a deep red beet make a special shade of magenta. Stirring in the lentils with salt and pepper seems to be the simplest approach. Done. I skim the leeks from the top of the bowl full of water and marvel for a second at the amount of dirt that remains at the bottom, silently thanking an old boyfriend for teaching me that trick when I was 21, never having a thought about a leek before I moved to NYC in 2006. I melt 2 tablespoons of butter as I rinse the leeks one more time. The butter has browned by the time the leeks go into the saucepan with a big pinch of salt, and they cook for about 2 minutes before I empty the white wine into the pan and turn up the heat. Once the liquid is reduced, (about 5 minutes), I stir what remains of the leeks/brown butter/white wine into the sweet potato mixture. That all goes into the fridge while I roll out the dough.
The well-tested recipe for empanada dough from Epicurious is my go-to for hand pies and empanadas. I double the recipe because I am never upset about extra pie dough. I cut the dough into circles using a cocktail tumbler, which makes about 20 small hand pies-- just the right amount of dough-to-filling ratio this time around. I roll & cut the dough on a piece of parchment paper that will fit right onto a baking sheet. Each hand pie takes two pieces of round dough. A tablespoon of the sweet potato mixture onto one disc, topped with a sprinkle of goat cheese, then covered with another disc of dough. The tines of a dinner fork pressed around the edges seal each pie, tops pricked. The cookie sheet full of savory pies goes into the freezer for 20 minutes before I take it out and carefully place the pockets in a ziplock bag and put them back.
Check out the wonders of The World in a Pocket's IG here.
04/25/17 — Scott
Greens, Kale, Curly
Lettuce, Mixed head bag
Greens, Kale, Curly
Lettuce, Mixed head bag
Greens, Chard, Rainbow
Greens, Kale, Dino
Turnip, White Japanese
Greens, Chard, Rainbow
04/24/17 — Heydon Hatcher
Sometimes you just need a big bowl of comfort food. For me, sometimes is more like weekly. Mustard greens add a peppery punch to this classic beef stroganoff, making it even more hearty and satisfying.
Mustard Green Stroganoff
- 1 tbs. olive oil
- 2 tbs. butter
- 1 medium onion, diced
- 3 garlic cloves, finely chopped
- 1 bunch of mustard greens, chopped
- 1 lb. ground beef or venison
- 3 tbs. all purpose flour
- 1 tbs. paprika
- 1/4 cup IPA beer (I used Castaway IPA by Kona Brewing Co.)
- 4 cups beef stock
- 4 cups egg noodles
- salt and pepper, to taste
- 3/4 cup sour cream
- Shredded fresh parmesan, for garnish
Heat the oil and butter, over medium, in a large dutch oven or pasta pot.
Add the onion and cook until softened, about 4 or 5 minutes. Add the garlic and beef, season with salt and pepper, and break the meat up with the tip of your wooden spoon.
Cook, stirring throughout, until no longer pink, about 7 minutes. Sprinkle the flour and paprika over the meat mixture and cook, stirring, for 1-2 minutes.
Add the beer, stir, and scrape up the crusty pits off the bottom of the pan. Let cook for 1-2 minutes until almost absorbed. Add the broth, more salt and pepper, and stir. Increase the heat and bring to a simmer.
Add the noodles, reduce the heat to medium low and simmer, stirring occasionally, until the noodles are cooked to al dente. Once pasta is cooked, add mustard greens and heat for 1 or so minutes.
Remove from the heat and stir in the sour cream, season as needed. Ladle into deep bowls and top with cheese.
04/21/17 — Heydon Hatcher
Post-college, Todd and I moved to Wyoming, and whilst I worked for the government, he dove into the glass-making world. I often collaborated with him in the studio during my time off, using my engineering sensibilities to help him mix other materials into the glass and create new color blends. We eventually parted ways... I headed to Texas’ fair capital city to bask in warmer temperatures, and he headed to Seattle to establish himself in the Northwest as a bona fide glass artist.
The last time I visited was 15 years ago, so it was ripe time to give old Todd a visit. We spent the weekend moseying around town, taking in the sights, and eating our way through town. One oyster house we visited had over a hundred different types of oysters, can you believe it? If ever in town, do yourself a favor and visit Elliott’s Oyster House along with The Walrus and the Carpenter... they can do no wrong. Take a friend, savor the extensive array of oyster-offerings, and relish the inimitable ambiance! We had a blast.
If you know me, you know that I couldn’t take a trip without checking out the farmers market scene; thus, Sunday was spent navigating the town's markets. West Seattle Farmers Market, Ballard Farmers Market, and Pikes Place Market (which is probably the most recognizable of all markets... picture the giant neon "Public Market Center' sign) were all on Todd's curated Seattle market route.The Ballard Farmers Market is considered one of the best in Washington state, and was in an older area of town. I cherished seeing some of the historical Seattle architecture while browsing the market stands. Despite being the very beginning of their season, the markets were immensely vibrant, the folks were super knowledgeable and friendly, and the menu of fish was incredible. Washington's seafood is hard to rival.
It was such a great trip... What a great town! If ever you find yourself in the Pacific Northwest, give Seattle a visit! 'Til next time!
PS - Scroll down for some awesome upcoming farm events! You won't want to miss 'em!
UPCOMING FARM EVENTS!THIS WEEKEND: This Saturday, Artfest 2017 will be setup along side the Sunset Valley Farmers Market. We can't think of a better weekend to visit the Sunset Valley Market.
On Sunday, the Edible Austin Children's Picnic will be going on at Rosewood Park, and we will be there slinging veggies. If you've got kiddos, you DO NOT want to miss this free, fun-filled day.
Beginning this Sunday at the Mueller Farmers Market, the City of Austin will be hosting several free chicken keeping classes. If you purchase a coop for a selected retailer, you can even get a $75 rebate from the city!
COMING UP! On Thursday May 18th, we'll be hosting a Meet the Farmer(s) Happy Hour at The ABGB from 6-8pm. Perfect opportunity for all you central and south Austinites to come and hang with your farmers and friends!
Beginning Next Monday (4/24), we will begin to accept volunteers on Mondays at our Hergotz Location. If you've been hankering to put your free Monday to good use, join us!
Also, Happy Earth Day from JBG (4/22), we sure do cherish and love our home planet!
04/21/17 — Heydon Hatcher
By Becky Hume and Montana Stovall
Week 16 was a busy week as always! Our panting crew is currently getting melons, summer squash/zucchini, butternut squash, and okra in the ground.
We just finished planting 49440 tomato plants! We are currently hiring a tomato crew and starting to put out stakes, cages and stringing them up. It is going to be one of JBG's best tomato years yet! Brenton has chosen some exquisite varieties and we are sure to have a bumper crop. We started harvesting cauliflower and cabbage this week and are forecasting a great potato crop this year as well, as growing conditions for them have been almost perfect recently.
Otherwise, we are still in the process of planting pecan, persimmon, pomegranate, fig, and pear trees. It will be a few years before these bear fruit but it is exciting to have begun diversifying. Our grapes are two years old now and have are setting great looking fruit. We are all (literally) looking forward to the fruits of our labor!
We also visited one of our favorite markets this past week, the Texas Farmers' Market at Mueller. Amy, Sagan, Eric, and Adams were slingin' at market as per usual. Be sure to give them a visit and a high five if the Mueller market is on your radar this weekend.