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

• One Year Anniversary – JBG as a full time Occupation
• Well, Well, Well......
• T-shirt Sales Ends this Saturday!
• Thoughts on Cookbooks
• Log into Your Account
• A New Face at the Farm
• The Farm Needs a Good Plumber and a HVAC Contractor!

3. Events

• School Garden Mentor Training
• Heart O' Texas Orchid Society's Annual Orchid Show & Sale

4. Quotable Food 5. Recipes

• Coleslaw Basics
• Meat-Stuffed Kohlrabi

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 Parsley Green Onions or Green Garlic Mint Cabbage Kale Cauliflower Kohlrabi Tomatoes from Reliable Organics Grapefruit from G&S Organics Oranges from G&S Organics Coming Soon: Carrots, Baby Arugula and Well Water!! 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

• One Year Anniversary – JBG as a full time OccupationWe at Johnson’s Backyard Garden would like to thank all of our members for making our first year such a success. Despite limited equipment, growing infrastructure needs, and a small staff, we were able to produce an amazing amount of high quality, organic produce. We are now feeding approximately 500 families in the Austin community and hope to serve twice that number in the near future.We are entering our second year as a CSA. Like many small businesses, we are experiencing growing pains and ask that you bear with us through this process. We expect the coming spring and summer seasons to be the best we’ve ever had: however, our winter crops have not faired as well as we had hoped. Our plants are stressed right now because they aren't getting enough water, and when the plants are stressed, bugs are more likely to attack. To make matters worse, the weather has been unseasonably warm, allowing the bug population to grow. We are working quickly to solve all of the above problems. By the end of this week, we should have two new wells in production which will increase our water supply from last year by over 1000%. Our greenhouse is currently filled to the brim and we will be busy next week filling the fields with new transplants. While the next two months may be a little lean, members can be assured that the spring and summer produce will be abundant and we thank our members for making this possible.
• Well, Well, Well..... There is never a good time for a farm to be without water; so we continue our search for a steady flow to irrigate the fields. Although we saw a smattering of precipitation with this morning's fog layer, it will not suffice the need of countless rows of lettuce, carrots, cabbage and such. The combined lack of rain and diminished pumping ability, that we are currently experiencing, has limited the vegetable growth and production in the fields. Four new wells have been dug and the farm crew has been busy digging (and re-digging – thanks to the kids having fun making avalanches!) trenches and laying electrical and water lines in an effort to supply the farm with adequate irrigation by the end of this week.Our water situation has made for some lively, yet varied, commentary from the farm crew. Lauren still doesn't recognize digging trenches as part of what we call farming (It's horrible was the phrase mentioned last evening over a few bottles of wine shared by the farm crew). A few days ago, Dylan thought he had never eaten so much dirt and wondered if it might be ingrained to his very soul. Will, however, has visions of rigging up zip lines through the trenches in an effort to make getting around the farm more of an adventure. I have not had the pleasure of digging any of the trenches myself but have been reading up on cloud seeding as a means to get the water we need to be in full production. Even Brenton and Beth's five year old, Drew, was spotted over the weekend carrying around what we suspected to be a divining rod. (Divining rods are used in dowsing to find ground water, oil, and other mineral resources by non-scientific means. Expert dowsers are allegedly capable of dowsing exact depth measurements of water veins among many other things.) Go Drew!We'll continue to keep you updated on the status of our water supply. In fact, you may be able to hear us all cheering when the new wells finally are irrigate the field crops.
• T-shirt Sales Ends this Saturday The end of January will mark the end of t-shirt sales from Johnson's Backyard Garden for this edition...next time we will try a new design. Check out the our website for ordering details.

• Thoughts on Cookbooks... submitted by Grit Ramuschkat, one of JBG Organics' resident farm workers and massage therapist:

  I am sure, many of us have quiet a collection of cookbooks stacked on a shelf in the kitchen, but how many of them do we really open on a regular basis? Following are a few thoughts on what I think makes a cookbook a good one.

  Pictures: Most of the time, we don't have the opportunity to taste a dish before we make it, so we need a picture that helps us grasp the look of the dish we are planning on creating. Opening up a cookbook should be as fun and exciting as starting a novel. Good pictures and a nice layout can do that.

  Seasonal Recipes: Cooking with fresh ingredients - and ingredients that are in season are the freshest - will give your dish the most flavor and you, the creator, the most compliments. Also, you don't have to spend time searching for them, they will be right there in your weekly veggie box and at your weekly farmer's market.

  Simple Recipes: Using fresh ingredients allows for very elegant, easy recipes. Fresh ingredients have so much flavor and character, there is no need to add much else. Also, cooking simply will keep the preparation time short and thus will make cooking almost effortless.

  No (or very few) Canned Ingredients: The tastiest food is fresh food. How can we make tasty food if we start opening all kinds of ol' cans?

  Goes Beyond Listing Only Recipes: Cookbooks that include stories about places, people, foods & beliefs give an insight to the background and associated culture of the dish we attempt to recreate. Gaining insight to what stands behind a recipe allows the recreation of it to come more easily.

  So, let's all rid ourselves of the cookbooks we don't use, share the ones we do use, and add the ones we will use. Following is a list of cookbooks that I like and use and that meet most or all of the above criteria. I am also curious about which cookbook(s) you like the most and why. Please feel free to send me information on your favorite cookbook(s). Email me at: email@gritramuschkat.com

  Farmer John's Cookbook - The Real Dirt on Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by John Peterson and Angelic Organics: I have had this cookbook for a year now. Between me and a friend, we've recreated about 75% of the recipes, most of them I have made several times already. There was only one recipe that I didn't like. It's amazing. The recipes are simple, delicious and work!

  Local Flavors: Cooking and Eating from America's Farmer's Markets by Deborah Madison: Some of Deborah's recipes are so simple that I doubt them until I recreate them. As soon as I taste them I am blown away by their subtle flavor and simple beauty. Often, her recipes strike me as unusual, somehow different, or unexpected, which is exactly what makes them so interesting. At times, I find the recipe collection overwhelming and I have a hard time orienting myself within the book.

  The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors and Recipes by Corby Kummer: The recipes are seasonal with regard to where they originate, e.g. Italy, Germany, San Francisco, but they are not always in tune with our special Austin seasons. Not all of recipes are simple, but all are beautiful. This cookbook is my newest find and I carry it around with me everywhere I go. I open it, read a little and then start dreaming... . The first recipe I recreated was orange marmalade, made with oranges from the farmer's market.

  A Taste of Switzerland: by Sue Style: There is a chocolate mousse, from scratch, in there that is just to die for... . All in all, simple yet great recipes and on the side, you'll learn about Switzerland.

  Cooking One on One: Private Lessons in Simple, Contemporary Food by John Ash: Not all of his recipes are seasonal to us here, since John Ash lives in California and seasons are a whole other story there... . His recipes are organized from simple to difficult within each chapter. This is a very exciting and inspiring cookbook!

  Jamie at Home: Cook Your Way to the Good Life by Jamie Oliver: I actually haven't purchased this cook book yet, but it's high on my wish list. I first encountered Jamie on an airplane to Germany this summer, where I watched his Jamie at Home cooking show aired by BBC on the little airplane TV screen. This was the first cooking show, that I had ever seen, where the chef walked into his vegetable garden to pick the veggies for his next meal. Also, the first one, that I had seen, that talked about organic food and to treat meat as a side dish (one of Michael Pollan's advices in Defense of Food). In short, Jamie Oliver rocks! As a matter of fact, I will order this book right now.

• 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.

• A New Face at the Farm: Our Saturday workshares have already meet the newest volunteer that has moved to JBG Organics. Lucas Wurst has been a Saturday workshare for a few weeks and has decided to join us full time at the farm for a while. Lucas' family operates a biodynamic farm, that focuses on pork production, of approximately 350 acres in his hometown in Germany. Biodynamic agriculture, is a method of holistic organic farming that treats farms as unified and individual organisms,emphasizing balancing the development and interrelationship of the soil, plants, animals as a closed, self-nourishing system. Regarded by some proponents as the first modern ecological farming system, biodynamic farming, among other things, includes organic agriculture's emphasis on manures, composts and exclusion of the use of artificial chemicals on soil and plants. We all look forward to working and learning with Lucas during his stay with us.

• 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.

3) Events

• School Garden Mentor TrainingWhen/WhereT.A. Brown Elementary School 505 W. Anderson Lane February 7, 2009 from 9am-4pm Join the community of school garden mentors in Austin! This training will prepare volunteers to help support and sustain successful school vegetable gardens. School gardens enrich academic learning, encourage healthy eating habits and provide children with invaluable opportunities to interact with the outdoors. Learn about: - Benefits of school gardens - Growing food in Central Texas - Garden Mentor roles & responsibilities - Food System activities with kids - Building support & relationships - Where to find resources Registration required. Cost $20 per participant to cover lunch & printing of materials. Call Emily Neiman to reserve your space 236-0074 x 105 or email emily@sustainablefoodcenter.org
• Heart O' Texas Orchid Society's Annual Orchid Show & SaleWhen/ WhereZilker Botanical Garden 2220 Barton Springs Road Austin TX 78746 February 7 & 8 , 2009 The 38th Annual Orchid Show here in Austin. Orchids are Mother Nature at her best, so come check out all the beautiful orchids on display. There will also be hundreds of blooming orchids for sale, as well as helpful information for growing these beautiful plants from the 9 vendors, and society members. Admission to the event is free and the public is encouraged to attend.

4) Quotable Food: There is no such thing as a little garlic. ~ A. Baer 5) Recipes

Coleslaw Basics:

I've been making coleslaw for the last few weeks using an assortment of ingredients mostly from the farm. The original recipe came from my mother, Ruth DuPrey, who, like most moms, is a great cook. I have taken the liberty of throwing just about anything vegetable into the mix with excellent results. In case you don't have a favorite slaw recipe I've listed my basic guidelines.

Slaw Dressing:

¾ cup vinegar (white, apple, or malted)

¾ cup sugar

Salt and pepper

Bring all ingredients to a boil. Turn off the heat and mix in ½ teaspoon ground mustard seed. Pour hot dressing over veggies, cover and refrigerate. Stir the mix when ever you get into the fridge over the next few hours. I usually like to let the veggies marinate for at least 12 hours. The key here is to use equal parts of vinegar and sugar, the above amounts make enough to flavor 2 quarts of fresh veggies.

Veggies: Any combination to equal 2 quarts of fresh chopped slaw

Cabbage- any variety or color

Hearts of Cauliflower

Stems of Broccoli

Carrots

Onions- scallions, red, or white

Peppers- Chile or Sweet

Kohlrabi

Pac Choi

Celery

Radish

The special stuff: I like the added texture and subtle flavors of these items. Add a handful of one or two of the following:

Dried Fruit- Blueberries, Cherries, Cranberries or Raisins

Nuts- Pecans, Walnuts, or Cashews (nothing salted)

Fresh Fruit- Apples (Granny Smith are the best), Pears, Asian Pears, Oranges

I pick the combination of items I have in the kitchen and go with it. I'm sure there are other things you'll think of to try in the mix. Enjoy.- Bess

Meat-Stuffed Kohlrabi, a modified recipe from farmfreshtoyou.com

3 kohlrabi, leaves and stems attached

½ tablespoon oil

1 clove garlic, minced

½ small onion, chopped

1/4lb. EACH ground turkey and lean ground pork

1 egg, beaten

1-1/2 tablespoons fine dry bread crumbs

¼ teaspoon salt

1 chicken bouillon cube

1/16 teaspoon ground mace

1 tablespoon butter

¾ cup boiling water

1 tablespoon all-purpose flour

Milk

Dash of pepper

Cut leaves & stems from bulbs. Chop enough tender inner leaves to make 1/2 cup; discard remaining stems & leaves. Peel bulbs. Using a spoon & sharp knife, scrape out center of each, leaving a 1/4-inch thick shell. Chop flesh, combine with leaves; set aside. Heat oil in skillet over medium heat. Add onion & garlic; cook & stir until onion is soft. Transfer to a bowl & mix in meat, bread crumbs, 1/2 beaten egg, salt, pepper & mace. Fill shells with meat mixture & put in skillet; scatter leaves & flesh around shells. Dissolve bouillon cube in boiling water & pour into skillet. Bring to a boil over high heat; then reduce heat, cover & simmer until shells are tender when pierced. Put shells on a plate; keep warm. Strain liquid; discard leaves & flesh. Add enough milk to the liquid to make 2/3 cup; set aside. Wipe skillet clean; add butter & melt over medium heat. Add flour & cook until bubbly. Gradually stir in milk mixture; cook until sauce boils & thickens. Spoon over shells. Serves 2.

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 keep 5 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