Table of Contents 1. Call for Wednesday and Saturday Workshares 2. In Your Box this Week 3. Farm News

• Happy New Year! New Delivery Sites
• Log in to your Account
• The Strawberries Need Your Attention!
• Ringger Family Farms
• New Logo
• New CSA Boxes - Coming Soon!

4. Events 5. Recipes 6. Johnson's Backyard Garden Contact Information Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com. 1) Call for Wednesday and Saturday Workshares Now is the best time of year to participate in our workshare program - it's cool in the morning and doesn't get too hot before the end of the harvest. We always have a lot of fun and are looking for more good people to come help! We have a great workshare crew on Saturdays but could really use more help on our Wednesday harvest day. Workshares volunteer from 8am to 1pm; you'll help with harvesting, washing and packing vegetables, as well as with field work as needed. And when we're done, you get to take home a share of the vegetables that you helped harvest! If you're interested, please email us in advance so that we'll know when to expect you. Bringing water is a must; we also recommend you wear pants, long sleeves and sturdy shoes. Also consider bringing a large brimmed hat, gloves and snacks. Given the challenging nature of farm work, we ask that you do not bring your children under the age of 12, and anyone between the ages of 12 and 18 must be accompanied by an adult. 2) In Your Box this Week Beet Greens Arugula Radishes Bok Choy Broccoli Rabe Savoy Cabbage Mustard Greens Mint Romenesco Cauliflower Broccoli Oranges - G&S Growers Grapefruits - G&S Growers 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. 3) Farm News

• Happy New Year! We have officially started Saturday deliveries to our new sites:The South Central pickup location is 1804 Treadwell, Austin, TX 78704.The Downtown/Eastside location is 1617 Willow Street, Austin, TX 78702, home of the Willow Arts Studio and Garden.
• Please log in to 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. Please email us if you have any trouble logging in.
• The Strawberries Need Your Attention! We are looking for a small army to help weed the strawberries this Wednesday January 7th or Saturday, January 10th from 8 - 12:30 in the morning. Only three of the eight rows have been cleared of weeds and the strawberries desperately need room to grow without competition to produce those lovely sweet explosions of red later this spring. If you can't make it either of these days for the weed-fest but are available another time please drop us an email at farm@jbgorganic.com and let us know when you would like to come and help out.

• Ringger Family Farms, egg suppliers extraordinaire, have shared some photos this week. We thought you might like to have a look at the innovative and conscientious work the Ringger's put into producing your farm fresh eggs.

• We have a new logo that was submitted for our recent design competition. This design, as well as the previous design by Steven Mattern, will soon be available on organic cotton t-shirts. Watch for the link to purchase shirts later this week on our home page.

• New CSA boxes are also on the way. We will be securing new plastic CSA boxes for your weekly deliveries. The guidelines will be the same (empty your CSA share into your own packaging at your pick-up site), however, these sturdy boxes will better protect your fresh veggies during our transport and, in the long run, reduce our costs as the new CSA boxes will last much longer. Hey, they will have a Johnson's Backyard Garden logo, too!

4) Events

• Rainwater Harvesting & Drinking: When- Tuesday 1.6.09 7:00 pm. Where- Brave New Books at 1904 Guadalupe St., Austin, TX, 78705. What- A discussion of the new book A Year of Harvesting Berkey Purified Rainwater by local author Dr. Jody Grenga. Dr. Grenga is a co-recipient of the 2008 Barton Springs/ Edwards Aquifer Conservation District End User Groundwater Stewardship Award. In 2003, Dr. Grenga designed & installed a system that cost $500, half of which was price of Black Berkey water purification system. Topics: first flush, rough filtration, SoDIS (solar disinfection), Black Berkey vs. White Berkey systems, Do-It-Yourself, Thinking outside the Box, pragmatic approaches, using Berkeys for purifying tap water while awaiting rainwater capture.

Quotable food thoughts: When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs 5) Recipes Elaine DiRico, CSA member and food writer, has published her eighth cookbook, Feastiality- a kitchen frolic. The book is available through her publisher at http://www.lulu.com, the item number is 5262123. You can order her cookbook in paperback or download a copy from the publisher. Elaine has graciously shared the following insights and two recipes. If you are like me and most Southern folks, you likely have an abundance of leftover black-eyed peas and collard greens in the refrigerator now. It's crucial to have an abundance for New Year's Day, but only so many subsequent meals can be made from them. By day three, I had come up with these two recipes, which are different enough from the original to be palatable. One of the foods I get a terrible craving for occasionally is seaweed salad. I am sure it has to do with the density of minerals and such. I still haven't found the textural mix of seaweeds that I like, but collards, or any other greens are a decent substitute and almost equally nutrient rich. I make a good batch of the dressing, and dress the greens with some, then have a little left for a wakame salad later. This recipe uses cucumber, but a diced Granny Smith apple is a fine substitute in winter. The ginger, red chili flakes and garlic are a nice combination for winter colds as well- feel free to increase them.

Faux Seaweed Salad

Dressing:

3 Tablespoons unseasoned rice vinegar

3 Tablespoons Shoyu or soy sauce

1 Tablespoon roasted sesame oil

1 teaspoon honey

1 teaspoon grated fresh ginger with juice

½ teaspoon minced fresh garlic

½ teaspoon red pepper flakes

Put everything in a jar and shake well to blend, or stir in a bowl until the honey is well dissolved.

Salad:

2 cups cooked greens

½ small cucumber, peeled, seeded and cut into ½ inch dice

2 sliced green onions

2 Tablespoons fresh cilantro leaves

1 teaspoon sesame seeds

Toss these ingredients with enough dressing to moisten. Can be kept for 2-3 days, as a salad, in the refrigerator, and the dressing keeps for a couple of weeks or more.

Now to the black-eyed peas. There is always Texas Caviar, and I rinse the cooked black-eyed peas and use them in salads. This is different, a traditional West African preparation. There, the cakes would be deep fried in palm oil, but sautéing something lighter, like canola or peanut oil works as well.

Black Eyed Pea Fritters

3 cups cooked black-eyed peas

½ cup chopped onion

2 beaten eggs

½ teaspoon ground cumin

Minced jalapeños (optional)

Salt and pepper

¾ cup all-purpose flour

½ teaspoon baking powder

Panko bread crumbs

Oil for frying

In a small bowl, whisk the baking powder and flour to combine well. In a medium bowl, mash the black-eyed peas. You don't want a puree, so leave it quite chunky. Add the eggs and spices and mix well. Start adding the flour a spoon at a time, and mixing in. When the dough is tight enough to form into balls, stop adding the flour. Shape into fritters, about the size of a golf ball. Keeping your hands wet with cold water helps a lot, to keep the dough from sticking. Pour Panko crumbs into a shallow plate or pie pan. Pour enough oil into a heavy skillet to cover the bottom by a quarter inch and heat over medium high heat. (325 degrees is a good temperature for frying, as well as the temperature that a kernel of corn will pop at. I keep a small bowl of popcorn next to the stove, so that when I am frying something, I can add a couple of kernels to the oil when I start heating it, and when they pop, I know the oil is hot enough, and I don't forget the oil is on and let the kitchen burn down.) Press each ball of dough into the Panko crumbs, to coat and flatten, then fry until golden. Be careful turning them, as they might like to break up.

In a small bowl, whisk the baking powder and flour to combine well. In a medium bowl, mash the black-eyed peas. You don't want a puree, so leave it quite chunky. Add the eggs and spices and mix well. Start adding the flour a spoon at a time, and mixing in. When the dough is tight enough to form into balls, stop adding the flour. Shape into fritters, about the size of a golf ball. Keeping your hands wet with cold water helps a lot, to keep the dough from sticking. Pour Panko crumbs into a shallow plate or pie pan. Pour enough oil into a heavy skillet to cover the bottom by a quarter inch and heat over medium high heat. (325 degrees is a good temperature for frying, as well as the temperature that a kernel of corn will pop at. I keep a small bowl of popcorn next to the stove, so that when I am frying something, I can add a couple of kernels to the oil when I start heating it, and when they pop, I know the oil is hot enough, and I don't forget the oil is on and let the kitchen burn down.) Press each ball of dough into the Panko crumbs, to coat and flatten, then fry until golden. Be careful turning them, as they might like to break up.

We would love to share your recipes too! Please email your favorites to bess@jbgorganic.com. 6) 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

• Wear Your Food
• Log in to your Account
• Live Action Potato Planting!
• We Still Need Your Help
• Our Quest for Water
• New Volunteers
• Infrastructure, Infrastructure, Infrastructure
• H.E.B.'s New TV Commercial
• The Local Wild Life

3. Events

• Help Me Change America

4. Recipes 5. Vegetable Storage Tips 6. Johnson's Backyard Garden Contact Information Please send newsletter feedback, suggestions and contributions to farm@jbgorganic.com. We're on MySpace, be our friend! 1) In Your Box this Week Beet Greens Collard Greens Tatsoi Cabbage- Green or Red Winterbor or Redbor Kale Kohlrabi- Purple or White or Bok Choy Pea Tendrils Parsley Cheddar, Snow Crown or Panther Cauliflower Blue Wind Broccoli Florettes Oranges – G&S Growers Grapefruits – G&S Growers 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

• Wear Your Food: We have new t-shirts for sale. Proudly sporting your Johnson's Backyard Garden apparel let's everyone know you support local organic farming and enjoy eating the best fresh produce around. Just log on to our website to choose your logo option, t-shirt style, and color all in organic cotton. We'll send you a comfy natural t-shirt. All your friends will want one, too.
• 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.
• Live Action Potato Planting: See our crew planting potatoes this morning!

[Video]

• We Still Need Your Help: We had a great group of strawberry weeders this week, thank you for your time and effort. However, we still have a little finishing up to do, so we are looking for folks to help us out again this Saturday. January 17th from 8- 12:30 in the morning. Just a few patches of strawberries to go! If you can't make it Saturday morning but are available another time please drop us an email at farm@jbgorganic.com and we will work around your schedule.
• Our Quest for Water has expanded around the farm. In order to locate water... in total we've dug about 12 test wells to see where water is available. The good news is water has been located at the front of the farm and again at the mid section of the back fields.Since our first new well next to the greenhouse is only currently producing about 50 gallons per minute (only about ¼ of the water that we would like to have)... this week we have dug two more wells near the middle of the farm. The greenhouse well's production was disappointing because we have electric power available nearby and each new well can cost from 10 to 40 thousand dollars each to drill and hookup to the irrigation system including test wells, electrical wiring, pump installation and piping.The wells located mid-field look promising. The first well located mid-farm was test pumped at 80 gallons a minute and the next one the drillers are drilling today. We are hoping that it will also produce at least 80 gallons per minute.Getting the wells located mid-field into production is a costly project. It means trenching and expanding the electrical system nearly 1500 feet mid-farm and adding a second filtration system. This will push the cost of securing water for the farm well over $75,000! We feel this is money well spent. If we do not have water we cannot grow vegetables. - Brenton
• New Volunteers are living at the farm. Lauren and Deb have been traveling the country in their Airstream Camper visiting and working on organic farms with the hopes of someday having their own farm. All they required were electrical and water hook-ups. In return Lauren and Deb are helping around the farm, gaining the farming experience that they hope to put to the test later on.

• Infrastructure, infrastructure, infrastructure: We are also plugging away at updating the greenhouse. This week Chalon added a fancy new side entrance door and a huge 30' swamp cooler along the rear wall. Next week we are planning on installing the ventilation fans and interior circulation fans, the heater, and environmental controls....then all that remains is hooking up the electric and propane tank to the heater! He is also making room at the back of the farm for the additional greenhouses and for the eventual move of our intern housing to that location.

• H.E.B.'s New TV Commercial is going to be filmed at the farm during the last week of January. Watch for the spot in the coming months.
• The Local Wild Life has made its presence known in the fields. Deer-- I hear there is a beautiful buck eating midnight snacks out there-- have been more than sampling the red lettuce with just a quick graze into the green lettuce and dandelions.

3) Events

• Help Me Change America, sent in from Elaine DiRico: I'm not sure if you've heard, but there's a movement of citizens inspired by the presidential campaign who are now submitting ideas for how they think the Obama Administration should change America. It's called "Ideas for Change in America."One idea is titled: Victory Gardens 2.0. I thought you might be interested in getting involved and recommend you check it out. You can read more and vote for the idea by clicking the following link:www.change.org/ideas/view/green_the_white_houseThe top 10 ideas are going to be presented to the Obama Administration on Inauguration Day and will be supported by a national lobbying campaign run by Change.org, MySpace, and more than a dozen leading nonprofits after the Inauguration. So each idea has a real chance at becoming policy.

Quotable food thoughts: If organic farming is the natural way, shouldn't organic produce just be called "produce" and make the pesticide-laden stuff take the burden of an adjective? ~ Ymber Delecto 4) Recipes

Winter Cabbage Soup, from basicrecipes.com

3/4 pound of cored cabbage, chopped fine

3 slices of bacon, chopped

1 medium onion, chopped

1 large russet potato, peeled

2 cups of chicken broth

1 carrot, chopped

2 tablespoons of dry white wine

1 1/2 teaspoons of sugar

1/2 teaspoon of caraway seeds

1 cup of half-and-half

1 tablespoon of dried dillweed

Hot pepper sauce

Salt

Pepper

In a Dutch oven, cook bacon over moderate heat until crisp. Add onion and the diced potato; cook and stir until the onion softens. Add chicken broth, the cabbage, carrot, wine, sugar and caraway seeds. Bring soup to a boil, then reduce heat and simmer covered, until vegetables are tender, 30 to 40 minutes. If you like a smoother soup, put half the batch in a blend; return all to Dutch oven. Stir in half-and-half and simmer soup, uncovered, for about 15 minutes. Stir in dill, hot sauce, salt and pepper, to taste.

Pea Tendrils with Coconut, from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent, by Jeffrey Alford and Naomi Duguid

This is a mallum (sometimes transcribed mallung), a traditional dish from Sri Lanka that is often made with wild greens. The variety of greens used to make mallums in Sri Lanka is staggering, a testimony to the tropical lushness of the island.

This recipe, using fresh pea tendrils, or pea shoots, is a favorite. Notice that everything is simply put into a pot and cooked together. There’s no oil for frying, no water for boiling other than the water clinging to the washed greens. Just follow the recipe and see what happens.

1/2 pound pea tendrils (about 8 cups chopped, loosely packed)

1/2 cup fresh or frozen grated coconut

2 green cayenne chiles, finely chopped

1/3 to 1/2 cup shallots, finely chopped

1/2 teaspoon salt

1/4 teaspoon turmeric

Wash the pea tendrils and drain. Gather them into a tight bundle and finely slice crosswise.

Combine with all the other ingredients in a medium heavy pot and mix well.

Place over high heat and cook, stirring frequently, for about 1 minute. Then cover tightly and cook for about 3 minutes, until the pea tendrils have wilted and the shallots are tender. Serve on a flat plate. Note: This makes an easy and welcome green vegetable side with a meal of roast or grilled chicken, curry, and rice.

5) 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. Parsley should be kept in the refrigerator in a perforated plastic bag. Wash it first as it could be earthy, sandy or very damp. If it is wilted, sprinkle it lightly with water before refrigerating it; or if you have washed it, avoid drying it completely. Although parsley freezes well (without blanching), it loses its crispness; use it unthawed. Store dried parsley in an airtight container kept in a cool, dry, dark place. 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. Mint leaves can be harvested at any time. They can be dried for storage by lying out on paper towels for a few days or just frozen fresh. 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. We would love to share your recipes too! Please email your favorites to bess@jbgorganic.com. 6) 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

• What's Going on in Our Fields?
• T-shirt Sales Continue
• A New Feed Silo
• Log into Your Account
• New Chicks in Town
• HELP! We need a Plumber and a HVAC Contractor!
• Etched in Stone

3. Events

• Save Hand Made Toys and Thousands of Jobs!

4. Quotable Food 5. Recipes

• Cabbage Risotto

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! 1) In Your Box this Week Brussels Sprouts Green Onions Collard Greens Cabbage Kale Cauliflower Broccoli Florets or Turnips Kohlrabi 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

• What's Going on in Our Fields? This past week we have been busy planting new crops, not just the regular selection of eggplants, potatoes, and onions (which I might add are going to be great......lots of flavors, lots of colors) but perennial crops that are new to the farm like Asparagus and Jerusalem Artichokes. We've also taken steps to exclude the deer from the open buffet served at Johnson's Backyard Garden. Today we planted lettuces close to the barn and houses in the hopes that our almost constant activity will sway them to not partake.
• T-shirt Sales Continue, but in case you haven't yet submitted your order, you have until the end of January to get your request in for the best organic cotton fashion statement available around Austin. Check out the our website for ordering details.

• A New (to us anyway) Feed Silo has arrived at the farm. Since we don't raise livestock you may ask what we were thinking. However, farmers notoriously have the knack for adapting and reusing equipment; our feed silo will be reused as a fertilizer silo. The feather meal (N 12%), which we use to increase nitrogen in the soil, is an excellent and economical source of a moderate to slow-releasing form of nitrogen. This organic fertilizer will now be purchased in larger quantities, which reduces our costs, and stored near the fields for quick access.
• 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.

• New Chicks in Town Amy Ringger, from Ringger's Family Farm, sent us pictures of their new batch of chicks that arrived at their farm on January 7. These fine young foul will replace Ringger's oldest flock when they retire. The young birds are Production Reds and will start laying eggs in about four or five months. The chicks don't get their beaks clipped, so they are free to scratch and peck, nor do they get any medication or shots. Ringger's depend on good husbandry to see them through life; with the right system and low stress, few animals will get sick.

• HELP! We need a Plumber and a HVAC Contractor! CSA members did such a great job at recently directing electricians our way, we thought we'd ask you about other tradesmen you know and love. We are looking for experienced plumbers and HVAC contractors who can help us remodel the barn and office. The farm would like to find someone (or a few someones) who can do the installation and rework for us. We are growing and need to revamp the barn space to accommodate our expanding operations. The dusty dirt floors of the packing shed (the back part of the barn) will soon disappear with the installation of concrete floors so the time is ripe for putting in the systems that we need to run the place. The packing line will also see some modifications that will assist in the efficiency of cleaning and packing the produce. The storage area (the center of the barn) will be turned into an office, computer area for the interns, and a bathroom. This not only means the port-o'-pot will soon be gone (....yeah!!), it also means that we will have an organized space for working. PLEASE email us at farm@jbgorganic.com or give us a call at 512.386.5273.
• Etched in Stone, well it's really concrete but it is very permanent. One of those new slabs of concrete for the barn has already been poured and the farm kids got a chance to make their mark on it. Check out their handy work. Thanks to Centex Material for the concrete donation!

• In addition to the new concrete slab, Chalon has started putting up new barn walls. The finish detail on the corner has not begun, however, the electrical service box has been installed and awaits wiring.

3) Events

• Save Hand Made Toys and Thousands of Jobs! Tiny Birds Organic Baby and Family, JBG's Round Rock drop off site, sells natural toys and family goods. Owner Christina Gagnon recently sent us the following information and asked for our help in spreading the word and taking action on upcoming legislation that effects the availability of safe manufactured toys.Are you aware that many safe, natural toys made or imported by small US companies will disappear this year? This is due to needlessly complicated, expensive compliance requirements contained in the new CPSIA children's products safety law. Please go to the sites below and learn more. Help us save the natural/specialty children's products industry.Learn more at:http://www.cpsia-central.ning.com/http://www.handmadetoyalliance.org/http://www.squidoo.com/fixcpsiaWe are all a little concerned about the economy right now. While our government is bailing out big business and Wall Street, thousands of small businesses like Tiny Birds Organic Baby and Family may be shut down because of this legislation that will go into effect on February 10, 2009. Please let your senators and representatives know that that we don't need any new government regulations that will put people out of work during these uncertain economic times.Vote for change today: http://www.change.org/ideas/view/save_handmade_toys_from_the_cpsia Thank you, Christina Gagnon Tiny Birds Organic Baby and Family Online store: http://www.tinybirdsorganicbabytoys.com/ Local store located at: Sam Bass Market Center 1050 Meadows Drive, Suite 407 Round Rock, TX 78681

4) Quotable food: The day will come when a single carrot, freshly observed, will set off a revolution. - Paul Cezanne 5) Recipes Sent in by CSA member Katie Malinski; sourced from Barbara Kafka's Cookbook Microwave Gourmet. Katie made this cabbage risotto a few nights ago and reported that was great! Katie's personal notes on the recipe include: I probably put in more than 1/3 c onion, and used a combination of fresh & dried basil. Next time, I will reduce the butter & olive oil to a generous 1T each, and also add a little more cabbage.

Cabbage Risotto

2 tablespoons butter

2 tablespoons olive oil

1/3 cup onion, minced

1 cup Arborio rice (regular rice won't do as well)

2 3/4 cup chicken broth

1 cup cabbage, shredded

1/4 cup parsley, chopped

2 teaspoons salt

1/4 cup Parmesan cheese, grated

All cooking is done in the microwave at 100 percent power with dish uncovered. (This recipe is designed for a 700-watt microwave, it may take a little less in a newer high wattage oven.) Heat butter and oil in a 14-by-11-by-2-inch dish for 2 minutes. Add onions and stir to coat. Cook for 2 minutes. Add rice and stir to coat. Cook for 2 minutes more. Stir in broth. Cook for 9 minutes. Add cabbage, parsley and stir well. Cook for 9 minutes more. Remove from oven. Stir in salt, pepper and cheese. Serve hot.

Champ (Mashed Potatoes with Scallions), from cooks.com

3 lbs. boiling potatoes (about 12)

8 scallions

6 tbsp. butter

1/2 tsp. pepper

6 tbsp. milk

2 1/2 tsp. salt

Cut potatoes in chunks. Put in large pot with salted water to cover. Bring to a boil and cook until tender (about 25 minutes). Drain. Slice scallions, including the green tops. Melt butter in the pot used to cook the potatoes. Add scallions and cook over low heat until tender, about 5-10 minutes.

Peel potatoes and mash with 2 1/4 teaspoon salt and 1/2 teaspoon pepper and the milk. Stir into scallions and heat through. Taste for seasoning. Add salt and pepper as needed. 8 servings.

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. Check out 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

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