Gaining a new perspective in Yelapa

Last week, I had a big change in perspective as my wife, Beth, & I headed to Yelapa, Mexico for our first vacation in years.  I heard about Yelapa from Renee Rangel of RRR Farms when I ran into her at the HOPE Farmers Market.  I asked her where I should take Beth on vacation, and without missing a beat, she enthusiastically said, "Yelapa!".  Elizabeth Winslow, the founder of Haymakers, also had high praise for Yelapa.  Having just spent five days there, I now understand why they love it so much.

Yelapa beach

After flying into Puerto Vallarta, Beth and I got to Yelapa the only way possible: by a 45 minute boat ride.  This truly is the only way in and out, and I think this is part of the reason that Yelapa has remained relatively untouched by the outside world.  It is a "communidad indigena", which means that the land is held collectively by the indigenous people who have always lived there.  Land here cannot be purchased by outsiders, and, as a result, you don't see all of the commercial development that has taken over so much of the world.  In fact, Yelapa didn't even have electricity until 2001.  Now, there is also wifi, and it is not uncommon to see satellite dishes to capture TV & internet attached to thatched-roofed house.  These changes made me a little nervous about the future of Yelapa - I would hate to see such a beautiful place give way to corporate culture.



Although there were signs of the encroachment of modern life, the overall feeling of the place is one of simplicity.  This is exactly what I wanted - something off the beaten path where we could relax.  Yelapa is a tropical dry broadleaf forest, and we arrived just before the start of the rainy season. It is a place with no cars (although now you do see some 4-wheelers), no paved roads, no glass windows (all of the structures had window openings, but no glass), and very few boats (unlike the Gulf coast near where I grew up, there aren't any pleasure boats or sailboats - just small working boats).  It is pretty amazing to be able to look out onto an uncluttered beach and to be free of the constant sound of traffic.

A Yelapan travels by burro.

It is hard to believe that a place like this still exists, and I have to say that it was the perfect place for Beth and I to take a vacation.  Even so, I had trouble relaxing at first.  It is always hard for me to leave the farm, and I felt a little guilty about not working.  It helped that I couldn't make calls on my cell phone, but I do admit that I did tap into the wifi to check in via email a few times - old habits and worries are hard to break.  All in all, though, it was a wonderful vacation for me and Beth as we took in Yelapa's unique way of living and natural beauty.  If you are interested in learning more about Yelapa, I recommend you check out this website: Yelapa History Project.

Farmer Brenton learns to take a vacation

Come see Lila, Drew, Ada, and Jimmy talk about their life on the farm!  They will be featured on a panel discussion this Sunday at HOPE Farmers Market.  Here are the details:

When: Sunday, April 21st from 12pm to 1pm

Where: HOPE Farmers Market, Plaza Saltillo (5th & Comal, 78702)

Bringing a plate to share. Photo by Scott David Gordon

Videographer Justin Humphrey created this great video of our potluck a few weeks ago.  Check it out! Thank you, Justin, for sharing your time & talents with us.

Ameliacarry!  Thanks for sharing this great picture of a canine fan!

Take your best shots of anything JBG-related – the JBG logo on a truck, the JBG vegetables in your CSA box or the meal you cooked with them, JBG at the Farmers Market or in the grocery store, etc. Then, label your pictures on Instagram with #jbgorganic or #johnsonsbackyardgarden. Each week, we will select winner to be featured in the newsletter. The winner will also receive his or her choice of a JBG hat, tote, or t-shirt. Get out your phones and start taking pictures! We can’t wait to see what you create.

Beets Cafe

Videographer Justin Humphrey has created another terrific video!  This time, he focuses his lens on the Beets Cafe.  Check it out!

Broccoli,
Spring Onions,
Kale,
Salad Turnips,
Salad Mix,
Kohlrabi,
Spinach,
Cilantro,
Carrots,
Fennel,
Beets

JBG produce at the HOPE Farmers Market now at Plaza Satillo. Photo by Scott David Gordon

HOPE Farmers Market has settled into its wonderful new location at Plaza Saltillo (located at East 5th & Comal, Austin, TX 78702). Plaza Saltillo's design was inspired by the popular plazas of Mexican cities and town, and it is a perfect venue for a farmers market.  They even have a stage for bands and events.  In fact, the Johnson kids took to this stage last Sunday to talk about what it's been like growing up on a farm.  There's always something fun and creative going on at HOPE, and its very kid friendly.  If you haven't already, we encourage you to visit this wonderful community market on Sundays from 11am to 3pm.   Check out these photos that Scott David Gordon captured there last week.

Lila, Drew, Ada, & Jimmy take to the stage at Plaza Saltillo to talk about growing up on a farm.

A crowd gathers at Plaza Saltillo to hear the Johnson kids talk about their experiences.

JBG Booth & CSA Pickup Site at HOPE Farmers Market

Photo by Scott David Gordon

by Louis Singh | dishalicious.com

Vietnamese pickles, do chua (pronounced dough-chooua), are a different beast than American-style pickles.  Instead of a hot-water-brine and hot-water-bath/process, they’re simply submerged in a mixture of vinegar, water & sugar at room temperature.  And the flavors are usually much subtler.  Gently sweet & sour, with the flavor of the vegetables still prevailing.

They’re a staple to many Vietnamese dishes, like banh mi sandwiches, but are great to have in the fridge for dressing up any dish with a fresh kick.  Put them in tacos, garnish a steak or toss it with any grain or green salad.  Often they’re on the Vietnamese dinner table as a palate cleanser between dishes.



The flavor of the pickles is completely personal.  Make them as sweet or as tart as you’d like.  Here’s my family’s recipe as a guideline.  Traditionally these pickles are made with carrots and daikon radishes, but we’re letting the beautiful veggies in our JBG CSA guide us.  Try them with your JBG carrots and turnips!

For about 1 quart of pickles you’ll need:

3-5 carrots, 1-2 turnips, 1 teaspoon salt, ½ cup sugar, 1 cup warm water, & ½ cup vinegar (white or rice wine)



Wash & peel your carrots and turnips.  Julienne them with a knife or mandolin.  Or use one of these nifty julienne peelers which you can find at most kitchen supply stores or Asian markets.



Once julienned, sprinkle the salt over the carrots & turnips.



Toss lightly until the carrots & turnips just being to soften and release a little water.  This will help wilt them slightly and get them ready to drink up the brine.



Wash them in cold, clean water, then strain them very well.

Pack them tightly into a jar or container.



Mix the sugar, water & vinegar together until the sugar dissolves.  Taste your pickling liquid and adjust to your liking.

Pour the pickling liquid over the pickles to cover and pop them in the fridge.  Let them pickle for at least 2 hours before using.  We usually use them up with in a few days, but honestly I’ve enjoyed them up to two weeks out of the fridge and they’re still delicious.



And that’s it. Â  A super-fast, super-easy recipe to utilize those CSA veggies in another way.  Keep them in the fridge and add them to your repertoire.  Try them with different veggies and on different dishes.  Get creative with your CSA and get cooking!

Got questions about cooking out of your CSA?  Get answers.  Leave a comment or email us at info@dishalicious.com

Fennel in the field. Photo by Scott David Gordon

By Meredith Bethune Fennel, that feathery bulb indigenous to the Mediterranean, isn’t the most common vegetable here in the United States. It features prominently, however, in French and Italian cuisine. It’s delicate anise flavor is a vital ingredient in bouillabaisse, the famous Provençal seafood stew. Fennel beautifully complements other foods common to the region-- fish, olive oil, thyme, parsley, citrus, and tomatoes.

The flavor of raw fennel, like that of cilantro, is polarizing. A salad of raw fennel and citrus tastes refreshingly clean to some but overpowering to others. Those who can’t tolerate raw fennel might considering cooking it to tame that anisey bite. Roasting fennel at a fairly high temperature coaxes out its natural sweetness. Fennel wedges can be battered and fried or just roasted simply in olive oil, lemon, and Parmesan cheese. Thickly sliced fennel is a wonderful bed for roasted chicken and fish, and it makes an unexpected but delicious topping for homemade pizza when sliced thinly.

Don’t throw out the fronds! Use them like any other herb-- chopped finely as a garnish for soups and salsa, or combine them in a food processor with olive oil and lemon zest to make a unique pesto or salsa verde.  You can also experiment with adding them to tomato sauce. Fennel stalks can take the place of celery in soups and stews, and pickled stalks are a crunchy treat in salads. Remember-- fennel isn’t all about the bulb.

Fennel Frond Pesto from Melissa Clark

Chickpea, Fennel, and Citrus Salad from Bon Appetit

Tagliatelle with Caramelized Fennel from Recovering Pastry Chef

Locavore Love: a Supper Friends Benefiting the Sustainable Food Center

Join Supper Friends on Tuesday, May 7th for this farm fresh dinner with gluten-free options -Featuring Johnson's Backyard Garden & Vital Farms & Benefiting the Sustainable Food Center

By Chef Leanne Valenti

Doors & Hors D’Oeuvres at 7pm

Courses served at 7:45 pm

Where: 3012 Gonzalez Street, Austin, TX 78702

HOW TO MAKE RESERVATIONS: Give us a call at 512.467.6600 with the following information:

-The name of everyone in your party, how/if you want to split the check, and credit card information to guarantee your reservation.  We accept American Express, Discover, MasterCard & Visa.

DIETARY ACCOMMODATIONS: If you have any dietary restrictions please wait to read the menu before making reservations. Our menus are fixed, and we are unable to make dietary accommodations unless they are listed as part of the menu.

CANCELLATION POLICY: Reservations are NON-CANCELLABLE, however once a seat is purchased, it can be transferred to another name for the same supper. The card used to guarantee the reservation will be charged for no shows and cancellations.

Photo by Scott David Gordon

JBG is hiring for the following permanent and seasonal positions:

Farm Driver: This is a permanent full-time position.  The farm driver is responsible for coordinating with the managers at both farm sites  (Hergotz and River Road) to transport vegetables, supplies, and other  materials between the two locations, and he/she must be able to communicate with the farm's managerial staff on a daily basis to ensure the effective transport  between locations. This position requires repeated lifting, and experience driving a forklift is preferred.  Pay starts at $10 per hour (with raises based on performance) plus a weekly share of vegetables. The schedule is typically Monday & Friday, 10am to finish (typically, 7pm) and Tues-Thurs, 3pm to finish  (typically, 8pm).  Applicants must have a clean driving record and a current Texas driver license.  To apply, please email your work experience/resume to Sam at wholesale@jbgorganic.com and include two professional references.

Wholesale Crew Member: This is a seasonal part-time job but could lead to a permanent position.  Join our afternoon/evening wholesale crew and assist with the sorting, washing, and packing of vegetables for orders.  Hours are 12pm to finish (typically, about 10pm), Monday-Thursday.  Pay starts at $9/hour plus a weekly share of vegetables.  To apply, please email your work experience/resume to Sam at wholesale@jbgorganic.com and include two professional references.

Packing Shed Crew Member: This is a seasonal job but could lead to a permanent position.  Join our packing shed crew and assist with the sorting, washing, and packing of vegetables.  Hours typically are Monday-Friday, 7:30am to 4:30pm.  As it starts to get hotter, though, we will start earlier in the morning.  Pay starts at $9/hour plus a weekly share of vegetables.  To apply, please email your work experience/resume to Sam at wholesale@jbgorganic.com and include two professional references.

Tomato Packing Crew: This is seasonal job through mid-July but could lead to a permanent position.  Be part of our tomato packing crew and help us sort, wash, and pack tomatoes.  Hours are typically Monday-Friday, 7:30am to 4:30pm.  As it gets hotter, though, we will start earlier in the morning.  Pay starts at $9/hour plus a weekly share of vegetables.  To apply, please email your work experience/resume to Sam at wholesale@jbgorganic.com and include two professional references.

Tomato stakes go into the ground. Photo by Scott David Gordon

This week, it was evident that we are on the brink of one of the busiest times of year for us.  From now until about mid-July, we will have our hands full as we work to keep up with the harvests of late Spring and early Summer.  One big task we've been tackling this week is the staking all of our tomato plants.  Luckily, our Field Crew Manager, Angel, came up with a really great way to get these stakes in the ground that saves time - and, more importantly, our hands! In the past, we drove the stakes into the ground by a back-breaking and blister-causing method of using t-post drivers.  These drivers are extremely heavy to lift and require us to pound the hardwood stakes into the ground by hand. This time around, though, we simply put the stakes in place and used the tractor bucket to push them down.  As they say, necessity is the mother of invention.

Bonifacio holds a stake as Angel uses the tractor bucket to push it into the ground. Photo by Scott David Gordon

Lots of tomato stakes! Photo by Scott David Gordon

In addition to adapting to the increase in work, I have had an extra concern on my mind: wild hogs.  Over the last couple weeks, I've received some disturbing reports from my neighbors that are nothing short of wild hogs on a rampage.  A nearby corn farmer described how, every night, these animals have been eating and tearing up acres of his corn.  My next door neighbor said the hogs have wreaked similar havoc on his bermuda grass pasture. Maybe I have been watching my wife's TV programs too much, but when I consider all of the destruction by the hogs around us, it makes me think JBG is a "zombie fortress."  Really, though, I'm not fooling myself - I know it's probably just a matter of time.  I started reading about wild hogs, and this only increased my concern.  It turns out that wild hogs are an extremely invasive and destructive species, and their numbers are growing in almost all of the 50 states; however, the population is the largest in Texas (some estimates put the number of wild hogs in Texas as high as 4 million).  They are extremely adaptive, very smart, can survive in all kinds of environments, and will eat almost anything (they are, “opportunistic omnivores”).  They aren't native to the US, but were introduced to what is now the US in the 1500s.  Then, in the 1930s, for the purposes of hunting, Eurasian wild boars were brought to Texas and released; consequently, they bred with domestic animals that had escaped or were free-ranging.  In the 1980s, the wild hog population exploded in Texas when ranchers started to actively encourage their growth so they could sell hunting leases on their land.  Now, the nation, and most acutely, Texas, is facing a serious feral hog problem.  As a farmer, I can think of only three ways to battle this problem: fence your land, set out traps, or hunt the hogs.  Right now, I am relying on the effectiveness our zombie fortress, but know I need to develop a more realistic plan for the future.  To read more about the growing wild hog problem, I recommend this article in the Smithsonian Magazine: A Plague of Pigs in Texas.

Duane shows off some JBG broccoli at the farmers market. Photo by Scott David Gordon

Come see us at the farmers market this weekend!  We will have some beautiful broccoli in our booths.  Here's a list of where will be be today, Saturday, April 27th from 9am to 1pm:

SFC Farmers Market Downtown, SFC Farmers Market at Sunset Valley, Burnet Road, New Braunfels, Cedar Park, & Barton Creek Farmers Markets

And on Sunday, April 28th, you can find us at these markets:

Lonestar (10am-2pm), Mueller (10am-2pm), Great Hills (10am-2pm), HOPE (11am-3pm), & Highland Farmer Markets (10am-2pm)

To see a full list of all the markets we attend plus a map of their locations, please click here.

A lady bug lands on a head of broccoli. Photo by Scott David Gordon

Photo by Scott David Gordon

This past week, our photographer, Scott David Gordon, captured some beautiful shots of flowers in our fields.  We hope you enjoy these images of Spring.

Photo by Scott David Gordon

Photo by Scott David Gordon

Photo by Scott David Gordon

 

Photo by Scott David Gordon

savsavvysav!  Thanks for sharing this beautiful picture of JBG's fields.

Take your best shots of anything JBG-related – the JBG logo on a truck, the JBG vegetables in your CSA box or the meal you cooked with them, JBG at the Farmers Market or in the grocery store, etc. Then, label your pictures on Instagram with #jbgorganic or #johnsonsbackyardgarden. Each week, we will select winner to be featured in the newsletter. The winner will also receive his or her choice of a JBG hat, tote, or t-shirt. Get out your phones and start taking pictures! We can’t wait to see what you create.

Broccoli,
Black Radish or Watermelon Radish,
Leeks,
Chard,
Salad Mix,
Kohlrabi,
Spinach,
Cilantro,
Carrots,
Fennel,
Beets