CSA Box Contents Week of Feb 2nd

 

CSA Box Contents Week of Feb 2nd

Medium Box
Brussels Sprouts
Cabbage, Red
Carrot, Orange
Greens, Collards
Greens, Spinach
Herb, Dill
Potato, Sweet
Radish, Red
Scallions
Turnip, Purple Top

By Jessye Hipp

No carb pizza?  Cauliflower crust pizza satisfies your every craving and daily vegetable quota…  Sign me up!

I have been making pizzas with a cauliflower crust now for years.  It is the perfect indulgence, without the guilt or bloating afterwards.  Dive in!  Have seconds!!  Can you believe it?  Seconds on pizza??!?!

There is a price to pay for this trickery… it takes time.  You can’t whip up a cauliflower crust in the time it takes to order pizza online, but your body with thank you for saving it all the unnecessary sugar and overly processed ingredients.  Plus, you can make extra “dough” and freeze it for your next pizza adventure!

My partnership with Johnson’s Backyard Garden is always pushing me to be more and more creative with my recipes, and I love it!  I find myself packing vegetables into every meal, and as a result loosing some meats, carbs, and fats.  Yet, never loosing flavor; and my body thanks me.

Vegetables are powerful in their unlimited uses… who thought we’d ever be able to have pizza without starches and carbs!  Embrace the power of the cauliflower, and now you can eat pizza until your heart’s content! J  Enjoy!

Roasted Pancetta & Brussel Sprout Pizza

Time: 1hr 15mins  Serves: 4

Cauliflower Crust

-2 medium heads of cauliflower, pulsed in a food processor until a “rice” texture

-1 egg

-1/2 cup of shredded “pizza” cheese (any cheese you prefer here, such as: mozzarella, asiago, smoked provolone, etc.)

-1/4 cup of shredded parmesan

-1/2 tsp dried Italian seasoning

-1/2 tsp dried red pepper flakes

-salt & pepper

Caramelized Onions

-1 medium onion, thinly sliced

-2 tbls unsalted butter

-1 tbls olive oil

-1/2 tsp red pepper flakes

-salt & pepper

Roasted Brussel Sprouts

-1 stalk or bag of brussel sprouts, trimmed & halved

-1 tbls olive oil

-salt & pepper

Roasted Pancetta

-6 thinly sliced pieces of pancetta

Toppings

-1/2 lb fresh mozzarella, thinly sliced

-1/2 cup of “pizza cheese”

-3 tbls pizza sauce

-1/2 tbls olive oil

-1/2 tsp garlic powder

-2 scallions, thinly sliced for garnish (optional)

Begin by putting the riced cauliflower into a microwave safe bowl.  Microwave the cauliflower for 6 minutes, then allow to cool.

Next, melt the 2 tbls of butter and 1 tbls of olive oil together over medium heat.  Add the onions, pepper flakes, and a sprinkle of salt & pepper.  Cook until the onions are softened and beginning to brown.  Lower the heat to medium-low and continue to cook until the onions are caramelized.  About 20 minutes.

Heat the oven to 375 degrees.

Roast the pancetta on a baking sheet lined with parchment paper until slightly crisp.  (they will continue to crisp out of the oven.)  About 10 minutes.

Toss the brussel sprouts with the olive oil, salt & pepper, and roast them on a sheet tray until crisp and browned.  About 20 minutes.

Once the cauliflower rice has cooled, squeeze out as much of the moisture as possible by wringing the cauliflower in a clean kitchen towel.

When all of the moisture is removed, add the egg, cheese, and spices to the “dough”.

Once it is well combined, form the dough into a pizza shape on a foil lined baking sheet.  Make sure the crust is fairly thin to allow it to crisp up in the oven.

Bake the crust at 375 degrees for 30 minutes until the edges are golden brown and the crust has set.

Layer the toppings as follows:

-Spread a thin layer of pizza sauce over the sauce, you really don’t want a lot, it will cause the crust to get soggy.

-Sprinkle the sauce with the garlic powder.

-Spread the caramelized onions over the surface of the pizza.  Feel free to be as generous as you like.

-Layer the thinly sliced mozzarella

-Add the slices of pancetta

- Throw on the roasted brussel sprouts (you should be getting EXTREMELY excited by this point!  YUM!)

-Sprinkle the entire pizza with shredded cheese and Parmesan.

-Lastly, lightly drizzle the pizza with olive oil.

 

Bake the pizza at 375 degrees for 10 minutes so the cheese can melt.

After 10 minutes have passed, raise the oven to a 410-degree broil so the top layer of cheese may become golden.

Allow the pizza to rest for five minutes, garnish with scallions, slice and serve!  Enjoy!

Thank you, Amy Donavan, for sending in this picture of your beautiful garden from last year.

On the topic of gardening, Amy writes,

"I learned to love gardening from my dear departed Mother and now I think of her every time I'm there. My wonderful husband helped me build my beautiful raised bed garden. We grow lots of organic tomatoes, peppers, carrots, etc. "

Amy, what a lovely way to remember your mother.  Thank you again for sharing this photo and your reasons for gardening with us.

Do you have a garden?  If so, we want to see it!  Please send any images you'd like to share to carrie@jbgorganic.com.

And all gardeners - those with experience and those just beginning - please remember that our organic transplant sale is coming up soon.  Here are the details:

On March 7th, March 14th, and March 21st, we will host our Annual Spring Organic Transplant Sale. This year, it will be out at our River Road Farm, located just ten miles east of Austin-Bergstrom International Airport. So, get busy and start planning your Spring garden now!

Picking out irrigation parts to bring to Denton with our Irrigation Manager, Temo. Photo by Carrie Kenny

Earlier this week, I was busy preparing for a trip up to our farm in Denton, TX (check out the Facebook page and "like" it so you can see what's going on in Denton!).   This farm is run by our employee, Ryan Crocker, who, like me, started with a small garden plot.  Now, thanks to a new land lease we have, this little plot has grown to 10 acres!  That's quite a jump, so I decided to drive up to there to see if I could help out.   This got me thinking about my own transition from a backyard gardener to a farmer and how hard it was.  Even though our property on Hergotz totaled 20 acres, I only farmed one acre at first.  It's funny to think about it now, but back then, one acre felt like a lot to me!  Given my experience, I thought I could lend Ryan a hand with laying out a new irrigation system.

Oh, and there's one other thing - I had a tractor I needed to bring to Denton, too!  For a tractor, it was on the smaller side (a Massey Ferguson 245, 45hp with a loader that we found on Craigslist last week for just over $5,000).  We got it loaded up onto our goose neck trailer and attached to an old '93 Ford diesel 4x4 we use on the farm. When I got behind the wheel, I felt like a true Texan.

All loaded up and ready to go. Photo by Brenton Johnson

The good news is that old '93 Ford was no problem at all.  In fact, I even stopped in Belton to pick up a new roto-tiller for Ryan.  This piece of equipment gets used so much I wanted to have a new one that would hold up.  It was after I got to Denton that things got a little difficult.  The problem, it turned out, was the tractor.  For one thing, it needed a new key; luckily, Ryan knew just the place for this.  He took me to a little shop tucked away in the middle of an industrial park that, when you walked in, truly was like going back in time.  It was pretty dimly lit in there, but it was amazing.  They had about ten antique tractors crammed into a little space, and there were people hard at work restoring these machines.  The owner said they'd been in business for twenty-plus years, and it looked to me like everyone loved working there.  Personally, I just loved seeing those old tractors!  I took in all the details as they tried out a few old tractor keys until finding one that fit.

Antique tractor at Dentex Tractor Repair. Photo by Brenton Johnson

Another problem happened when we took the tractor off of the flatbed in Denton.  It ended up getting stuck in the mud three times!  This tractor, in addition to being small and over 30 years old, only has two wheel drive, so it makes getting out of the mud a challenge.  By the end of it, I was really frustrated.  My anger at the limitations of that piece of equipment had no effect on Ryan - truth is, he couldn't have been happier with the tractor.  To him, having it meant not having to do everything by hand anymore.  Watching his reaction made me realize how spoiled I have become!  I'm so used to the newer, more capable tractors we have in Austin that I was blinded to how much of a help this tractor would actually be to Ryan.

Ryan and I came up with a plan for the new irrigation system, and as soon as I got back to Austin, I showed it to Krishna, our Operations Manager.  Krishna immediately put his mind to it and came up with an even better layout!    Now, Ryan is hard at work getting this new and improved design installed as well as planting for Spring.  Luckily, he now has a little red tractor to help him get it done.

New irrigation design for Denton.

CSA Box Contents Week of Feb 9th

CSA Box Contents Week of Feb 9th

Medium Box
Beet, Red
Brussels Sprouts
Carrot, Orange
Greens, Chard, Rainbow
Greens, Collards
Greens, Spinach
Herb, Dill
Radish, Red
Scallions
Turnip, Purple Top

Wash Crew Coordinator

JBG is hiring for a wash crew coordinator. This position is a full-time position and the hours are Monday-Friday from 10:30am – 7:30pm.

Responsibilities: This individual will be responsible for keeping our packing area tidy and clean. Main duties include: cleaning and organizing packing shed area, sanitizing packing shed surfaces, tools and vegetable bins, sanitizing coolers, unloading two daily harvest trucks, and sorting and organizing incoming harvests into proper cooler storage with from our Cooler Inventory Manager. Once a week, on Fridays, this individual will help our Famer’s Market Manager prepare for upcoming weekend markets. Candidates must possess a strong work ethic and good attitude. This position is fast paced and physically demanding. Individuals must be healthy and able to perform actions such as: repeatedly lifting 50 pounds, keeling, and bending. This person should be able to work outdoors in all weather conditions, and should have reliable transportation to 9515 Hergotz Lane.

Pay begins at $9.50 an hour. All full-time JBG employees receive a weekly share of organic vegetables, as well as eggs on a bi-weekly basis. Full time employees are also eligible for our group health plan.

To apply for this position, please email a resume to jobs@jbgorganic.com and put “Wash Crew Coordinator” in the subject line.

By Jessye Hipp

I don't know about you, but this is about the time when I start missing the holiday grub. Thanksgiving and Christmas dinners seem like a distant memory and a far, far future, I'm just about over my "dieting" New Years Resolutions, and I start to daydream about turkey and all the fixin's!! Those day dreams is how this "Thanksgiving Wrap" came into existence. Lucky for me, my local grocery store always has some pre-made containers of chicken salad, but also... wait for it... Cranberry Turkey Salad!!! Yes, it is a little bit of heaven when you cannot look at another carrot stick and are ready for a big cheat! :) You can also make this wrap using your holiday dinner leftovers! I know we are always looking for new ways to re-invent the Thanksgiving left-over sandwhich. This is it! The butternut squash puree, rather than mustard or mayo, and roasted brussel sprouts, rather than lettuce, give this wrap the holiday kick you are looking for! And it's delicious! YUM! Enjoy!

Thanksgiving Wrap

Time: 40 mins Makes: 6 servings

-1 butternut squash, peeled, seeded, and diced into 1 inch pieces

-1 bunch of brussel sprouts, halved

-2 tblsp olive oil

-salt & pepper

-2 tbls chicken stock

-cranberry & turkey salad (my local grocery store always has this, but feel free to use leftover turkey and cranberry sauce if you have it)

-1/2 stalk of celery, thinly sliced

-tortilla wraps

-sliced swiss cheese

Preheat the oven to 375 degrees.

Toss the butternut squash and brussel sprouts with the olive oil, and place on a sheet tray. Sprinkle with salt and pepper.

Roast the veggies for 30 minutes, and the squash is tender and the brussel sprouts are slightly charred.

Place the butternut sqash in a small bowl with the chicken stock. Using an immersion blender, blend the squash until it is a smooth puree. (If you do not have an immersion blender, you can use a food processor or standard blender.)

Allow the squash puree to cool to room temperature and then refridgerate.

To assemble the wrap:

Slather a good amount of butternut squash puree onto the center of your tortilla wrap.

Next, make a layer of celery slices.

Next, add one slice of swiss cheese. I cut my slice in half to make it the length of the tortilla.

Next, add your cranberry/turkey salad.

Lastly, top it off with some of your roasted brussel sprouts!

Now just roll it up! Enjoy! A little bit of the holidays in a easy, tasty wrap!

Casmimiro harvests carrots. Photo by Scott David Gordon

Our crops are doing well despite the dramatic ups and downs of our weather!  Check out the great photos Scott got this week when the temperatures felt like Spring.  Look at those carrots and brussels sprouts!

Lush rows of carrots. Photo by Scott David Gordon

Just harvested carrots. Photo by Scott David Gordon

Brussels sprouts. Photo by Scott David Gordon

Rows of brussels sprouts. Photo by Scott David Gordon

Close up of brussels sprout leaves. Photo by Scott David Gordon

Just harvested beets. Photo by Scott David Gordon

We've got strawberries and tomatoes growing in our high tunnel greenhouse! Photo by Scott David Gordon

We've got a whole lot of transplanting going on! Photo by Scott David Gordon

Getting those plants for Spring into the ground. Photo by Scott David Gordon

A transplant gets its start. Photo by Scott David Gordon

Let's turn this barn into a dance hall! Photo by Carrie Kenny

Man, I have Spring Fever!  Who could blame me, given the weather we’ve had?   I’ve been super motivated to get the farm into great shape for the Spring Hoedown on April 4th.  This week, I 've been working with Matt Leach to design a stage for the bands that will be playing (Out of the Blue, La Tampiquena (with a special appearance of Mr. Will), The Show and Tellers, and Gumbo Ce Soir !) and to get the barn ready for a real barn dance.  Let me tell you, the barn is going to be awesome once we get done with this make-over.  Get ready to dance!

We invite you to run along side our fields in April! By then, the transplants we are planting now will be much bigger! Photo by Scott David Gordon

Get ready to run, too!  April 4th will also be the date of the very first JBG Garden Gallop, a 5K and a fun run through our fields.  For those of you who don’t want to run that far, we’ll also have a shorter fun run/walk that’s great for kids.  The best part is when you do the 5K or the Fun Run, you’ll get a chance to see our fields in all of their Spring glory!  Then, when you’re done, you can relax, listen to great music, and eat the food prepared by Iron Wood Icehouse.  They will be cooking a big farm-to-table buffet for everyone, complete with meat and vegetarian options.  For desert, we will be turning to you, the wonderful bakers in our community, and will have a dessert potluck set up for all of the goodies that you bring.

Brenton & Mike confer during last week's cold snap. Photo by Carrie Kenny

What I’m most excited about is for all of you to see how beautiful everything is out here at River Road.  This time of year is sometimes called the Hungry Gap because the harvests are slimmer.  This year, though, the fields are full, and are crops are just beautiful.  I have to thank Mike Reed, our Farm Manager, for this.  He has done an amazing job managing our crop plan and ensuring that plants get into the ground on time.  Thank you, Mike - your efforts have clearly paid off!

Our cover crops love this weather. Photo by Scott David Gordon

Our cover crops are also thriving.  I'm not the only one with Spring Fever - they, too, love this weather!  We are just starting to till some of these plants back into the soil.  The timing has to be right on this, too because we have to give the vegetation enough time to break down prior to our next planting.   This is one more factor that Mike and I must consider when doing our crop planning.  We are also always at the mercy of the weather, and all of the rain that we had in January and earlier this month really set us back.  Until now, it has been too wet to prepare the beds, so now we are scrambling to catch up.  But catch up we will - and come April 4th, our fields will be full of beautiful Spring vegetables.  I can't wait to see you then.

Come see the fields in April when these little Spring transplants have grown up! Photo by Scott David Gordon

CSA Box Contents Week of Feb 16th

CSA Box Contents Week of Feb 16th

Medium Box
Beet, Red
Cabbage, Red
Carrot, Orange
Greens, Chard, Rainbow
Greens, Spinach
Herb, Parsley, Flat
Parsnip
Potato, Sweet
Scallions
Turnip, Purple Top

By Jessye Hipp

Beet and goat cheese salad, and warm spinach salads are a staple on any upscale restaurant menu. This recipe adds a little playfulness to an otherwise stuffy luncheon dish.

Two salads you can always bet to see at restaurants are the beet and goat cheese salad, and the warm spinach salad. This pizza combines the two on a protein rich quinoa crust.

Johnson’s Backyard Garden offers a selection of beets for their CSA boxes, including red, golden, and candy-cane varieties. When roasted, these gems add a royal flair to a salad, or this case a pizza. You can even replace the roasted beets with thinly shredded and pickled beets. Yum.

I happen to love warm beet salads with the tangy goat cheese. I also love fresh greenery on top of my pizzas. And who doesn’t agree that bacon makes everything better? This recipe offers the best of both worlds! Enjoy!

Roasted Beet & Goat Cheese Pizza on a Quinoa Crust

Time: 1.5 hrs Serves: 4

-2 beets, peeled and diced into ½ in pieces (I used 1 gold, and 1 red for color)

-6 slices of thinly sliced pancetta

-3 scallions, thinly sliced

-1/2 cup of quinoa, toasted and then cooked according to package directions, allow to cool

-4 tbls olive oil

-2 eggs

-1tsp baking powder

-1tbls dried Italian seasoning

-1tsp dried garlic powder

-1/2 tsp red pepper flakes

-1 cup of shredded “pizza” blend cheese

-1/3 cup of alfreado sauce

-salt & pepper

-2 tbls goat cheese

-2 cups fresh spinach

-1/2 cup parmesan, freshly grated



-Preheat the oven to 375 degrees.

-Toss the beets with 1 tbls of olive oil, and a sprinkle of salt and pepper.

-Roast the beets for 20-25 minutes until the beets are soften and slightly caramelized.

-At the same time, roast the pancetta slices until crisp. 10-15 minutes.

-Raise the oven to 425 degrees.

-Mix in ½ cup of shredded cheese into the cooled, cooked quinoa.



-In a small separate bowl, whisk together the eggs, 1 tbls olive oil, Italian seasoning, garlic powder, red pepper flakes, baking powder, and a sprinkling of salt and pepper.

-Combine the egg mixture with the quinoa. This is your “dough”.

-Line a sheet tray with parchment paper, and spray liberally with non-stick spray.



-Press out the “dough” onto the sheet tray until the crust is about ½ in thick.

-Bake the crust for 15-20 minutes until it is golden brown.



-Top the pizza crust with the alfreado sauce, then sprinkle with remaining shredded cheese.

-Next, add the crispy pancetta and roasted beets.

-Crumble the goat cheese on top.



-Bake the pizza for another 5 minutes.

-Meanwhile, toss the spinach with 1 tbls of olive oil and a good sprinkling of salt and pepper.

-Allow the pizza to cool for 5 minutes.

-Top the pizza with the fresh spinach and a sprinkling of freshly grated parmesan cheese.

-Slice the pizza and enjoy!

Our transplant sale will be on March 7th, 14th, & 21st! Photo by Scott David Gordon

On March 7th, March 14th, and March 21st, we will host our Annual Spring Organic Transplant Sale. This year, it will be out at our River Road Farm, located just ten miles east of Austin-Bergstrom International Airport.  So, get busy and start planning your Spring garden now!

Thank you to Amy Lawrence for sending in this photo of her garden!  Here's what Amy has to say on how she created this garden:

"I built it based on the design used for the community garden at National Instruments and was inspired to build my own after helping build the one where I work. It was doable by myself (9ft by 12ft) and is pretty easy to protect from freeze. Last year I had a bumper crop of cherry tomatoes, bell peppers and serranos. I made a fantastic summer salsa with them that my family loved!"

In response to why she gardens, Amy writes, "Tending to the plants is relaxing and peaceful - a welcome balance to an otherwise hectic schedule. I love sharing the produce with my neighbors or plucking a fresh pepper to snack on when my nephews visit! "

Amy, we appreciate you taking the time to share your reasons for gardening with us.  We hope your words will inspire more people to try to grow some of their own vegetables, too!

__________________________________________________________________________

Do you have a garden?  If so, send us a picture!  We'd love to include it in the newsletter.  Please send your photos and contact info to carrie@jbgorganic.com.

Farmshare's Lorig Hawkins talks to students about harvesting. Photo by Carrie Kenny

From now until March 14th, Farmshare Austin is offering classes on organic gardening - sign up  for one or more of these classes!

Learn the fundamentals of organic production for home gardens just in time for spring! Farmshare's six class series will take place at the beautiful historic Boggy Creek Farm and will cover:

-Intro to sustainable/organic

-Soil physical and bio processes

-Manage fertility and composting

-Propagation, transplanting, and seeding

-Weed, disease, and pest management

-Chickens!

Classes are Saturday from 9:00 AM to noon from now to March 14th. Individual classes can be purchased for $40 each. For more information and to reserve your spot, please click here.

Photo by Scott David Gordon

On February 28th, we'll be hosting a pickling workshop with Austin's own Kate Payne, author of The Hip Girl's Guide to Homemaking and The Hip Girl's Guide to the Kitchen. On this Saturday morning, workshop attendees are invited to come out to our beautiful River Road farm and learn the basics of canning, pickling, and fermenting. In addition, attendees will see a demo on how to preserve Asian inspired pickled carrots and scallions. Kate will also be workshopping how to make fermented cabbage, beet, and turnip slaw. Folks are invited to bring their own 16oz/pint-sized mason jar and lid in order to make seasonal vinegar pickles to take home. There will also be a Q&A session with Kate following the demos.

We were lucky enough to have Kate out to the farm before, but previous attendees need not worry: there will be different projects and demonstrations going on this time around. If you'd like to see a bit of what the day looked like last time around, click here to see Holly Postler's rendition of the day or the Chronicle's recap. If you come to the farm early, you can tour our fields or visit the Spring transplant sale.

The class will include a hands-on project, where folks will make their vinegar pickles of seasonal veggies (harvested directly from the fields surrounding the workshop!!). Recipes and techniques will also be shared for making Asian-inspired carrots and scallions and fermented turnip, beet, and cabbage slaw. (Ingredients for these delectable recipes will be available on-site should folks be inspired to scurry home and make the goods themselves!)

What: Picking Class with Kate Payne! 
What Else: Spring Transplant Sale & Opportunity to Explore the Farm! 
When: Saturday, February 28th from 10:30am-12:30pm 
Where: 4008 River Road, Cedar Creek, 78612 
Cost: $30 per order, $35 day-of 
To reserve your spot now, please click here!

Sign up to learn pickling skills from Kate Payne. Photo by Scott David Gordon

A transplant gets its start in the field. Photo by Scott David Gordon

We are continuing to play catch-up with our preparations for Spring.  All of that rain we had earlier in the year set us back a little bit.  As you will see from Scott's photos, there's a whole lot of planting going on!

We had not one but two transplanters going! Photo by Scott David Gordon

Collard transplants ready to go in the ground. Photo by Scott David Gordon

Measuring to make sure the transplants are planted at the right distance apart. Photo by Scott David Gordon

Newly planted rows. Photo by Scott David Gordon

Preparing beds for planting. Photo by Scott David Gordon

Salad mix. Photo by Scott David Gordon

Photo by Scott David Gordon

Artichokes. Photo by Scott David Gordon



 

Multiplying onions. Photo by Scott David Gordon

Brussels sprouts. Photo by Scott David Gordon

The painting is done on this truck! Photo by Scott David Gordon

Getting behind the wheel. Photo by Scott David Gordon

This past Sunday, I attended a potluck for the Growers Alliance of Central Texas (Gro-ACT).  Gro-ACT is comprised of local growers, and we meet periodically to share information on farming and to socialize.  On Sunday, we went out to Munkebo Farms.  I had never been out there before, and I thank Germaine for hosting and showing us around the place.  It was fun to see all the ducks, chickens, guineas, wild boar, pigs, and cattle they raise.

One thing I really like about these Gro-ACT gatherings is that it gives me a chance to talk with farmers who have more experience than I do.  For example, I was looking forward to talking with David Pitre, long-time farmer at Tecolote.  On Sunday, I told him about my decision to use as little plastic as possible at JBG and wanted to get his thoughts on how best to farm without it.

David echoed my feelings about plastic and said he doesn't like to use it, either.  He said they do use drip tape, but they work to make that last as long as possible through taking good care of it and patching it when needed.  They plant mainly on bare ground and cultivate when needed for weeds; in fact, the only crops they mulch at all are peppers and eggplant because they stay in the ground so long.  His answer both surprised and relieved me - I was surprised that he didn't need to mulch most of his rows, and I was also relieved that he was able to make weed control work through cultivation.

Another reason that I like to go to these potlucks is the food!  Farmers often are good cooks, and this group didn't disappoint.  I wanted to do my part by bringing something  good to eat, too, so I devised a recipe for vegetable rolls wrapped in collard leaves.  I have say, they were pretty good!  Here's the recipe if you want to give it a try.

Collard greens growing in the field. Photo by Scott David Gordon

Collard Vegetable Rolls

Ingredients:

-(1) bunch collard greens (slice off the stem and the center vein so it will roll up well; once you do this, the leaf will look a little bit like the shape of a football)

-(1) bunch carrots

-(1/4) red cabbage

-(1-2) beets

-(2) avocados

-(1) head lettuce

-(2-3) small Mexican limes

-(1) bunch multiplying onions/shallots

-fresh ground pepper and salt

Directions:

Using a small stock pot, boil about one inch of water.  Then, place the trimmed collard leaves into the boiling water and then flip them over.

Lay out the collard leaves flat so you can fill them like a burrito.

For the vegetables going into the collard rolls, make sure that they are all very finely cut up.  I did this by grating the carrots, using a mandolin for the beets, and slicing the lettuce, cabbage, and multiplying onions as thinly as I could.  Slice the avocados into fourths and use one quarter per roll.

Once you have your collard leaves laid out flat and all of your vegetables cut finely, place the vegetables onto each roll like a burrito.  Then, once you have included everything, squeeze the vegetables with a little lime and sprinkle with freshly ground pepper and salt before folding up the sides of the leaves and rolling shut like a burrito.

Then, slice each roll in half before serving.  For a condiment, I used Braggs.  Also, I brought along some hummus from Tom's Tabooley, and it was fantastic with these rolls.  I was happy to see Tom's Tabooley set up at the Hope Farmers Market for the first time last Sunday.  Thanks, Toms Tabooleh, for being there and giving me the idea to serve it with my rolls!

Look at that growing strawberry! Photo by Carrie Kenny

On another exciting note, we have strawberries growing in our high tunnel greenhouse!  It's a small crop, but it looks like it is doing well!  Maybe next time we can plant more!

CSA Box Contents Week of Feb 23rd

CSA Box Contents Week of Feb 23rd

Medium Box
Beet, Red
Cabbage, Green
Carrot, Orange
Greens, Chard, Rainbow
Greens, Spinach
Herb, Parsley, Flat
Lettuce, Romaine
Potato, Sweet
Scallions
Turnip, Rutabaga

By Jessye Hipp

Hide the veggies and the salad on the dinner plate without your kids every knowing it’s there!

This puree is perfect for upping the nutrient levels for our kid’s dinner.  They will assume the puree is extra creamy mashed potatoes and will gobble them right up!  Also, by combining the puree with thinly sliced kale, they won’t be able to fight you on eating salad!  I learned this trick when I was living in The Netherlands, where they cut up and mix everything on the children’s plates together so they can’t pick anything out that they “don’t like”; it’s genius.  This is a real winner.  Enjoy!

Parsnip & Turnip Puree w/ Dino Kale

Time: 30 mins  Serves: 4

-1lb parsnips, peeled and diced

-2 medium turnips, peeled and diced

-1/2 cup of heavy cream

-4 garlic cloves, peeled and smashed

-1 rosemary sprig, whole

-2 tbls unsalted butter

-salt & pepper

-1/2 tsp red pepper flakes

-1/4 cup grated parmesan cheese

-1 cup of dino kale, thinly sliced

-1 tbls chives, thinly sliced

-1/2 tbls olive oil

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Place diced parsnips and turnips into a medium saucepot, cover with water, salt generously, and bring to a boil.  Simmer the veggies until they are very tender when pricked with a fork.  About 10-15 minutes.



Meanwhile, in a small saucepot, combine the heavy cream, butter, garlic, red pepper flakes, rosemary sprig, and a sprinkle of salt and pepper.  Bring the cream mixture to heat over medium-low.



Drain the veggies, and then return them to the saucepot immediately.  Allow some of the excess water to evaporate.

With a hand blender, or you can transfer the veggies to a stand blender or food processor, begin to puree the veggies.   Slowly adding the cream mixture as needed. Puree until the mixture is completely smooth.



Add in the parmesan cheese and dino kale.  Mix over low heat until everything is well combined, and the kale has gotten a chance to wilt slightly.  About 5 minutes.



Taste for any additional salt and pepper needed.

Lastly, drizzle in the small bit of olive oil.

Enjoy with chicken, steak, or pork!  Just substitute for mashed potatoes!  The kids won’t even know ;)

Our greenhouse is full of activity. Photo by Scott David Gordon

As we gear up for Spring, our greenhouses are full of transplants - both for us and for your gardens!  We hope you will join us for our Annual Spring Certified Organic Transplant Sale!  Here are some of the photos Scott captured of what's going on in our greenhouses.  Hope to see you out there on Feb. 28th, March 7th, March 14th, or March 21st!

Romaine lettuce transplants. Photo by Scott David Gordon

Our greenhouse manager, Enrique, organizing flats. Photo by Scott David Gordon

Transplants. Photo by Scott David Gordon

Kale transplant. Photo by Scott David Gordon

And, in our fields...

Spinach harvest. Photo by Scott David Gordon

Just harvested spinach. Photo by Scott David Gordon

We continue to put lots of transplants into the ground. Photo by Scott David Gordon

Photo by Scott David Gordon

Photos by Farmshare Austin student, Lizette Dahlgren.

Join the staff and students of Farmshare Austin at Prizer Gallery (located at 2023 E. Cesar Chavez) from 5:30pm to 8pm on Thursday, March 5th for drinks & appetizers as they gear up for Amplify Austin's 24 hours of giving. 

We'll have beer from Hops & Grain & Real Ale, wine, & appetizers made with fresh vegetables from Farmshare. The gallery walls will feature documentary photographs of Farmshare's new farmer education program.

Come have a drink, eat some good food, & learn about how Farmshare is training new farmers & increasing food access in our community. This event is free and open to all - hope to see you there!  Click here for more info.

Garden Gallup 5k Race Course

There is so much going on at the farm these days, I can hardly contain myself.   First, this weekend, we welcome the amazing Kate Payne, author of the Hip Girls Guide to Homemaking and the Hip Girls Guide to the Kitchen, back to JBG.   She is teaching a class on the basics of canning, pickling, and fermenting.  She'll also be doing a demo on how to preserve Asian inspired pickled carrots and scallions.   That sounds amazing, and believe me, Kate knows her stuff - I learn something new from her every time.  My thanks to Kate for sharing her knowledge with us - for more info and to reserve your spot (we only have a few left!), just click here.  And don't worry about the cold - we will be in our greenhouse with the radiant heated floor!



As an added benefit, all participants in Kate Payne's workshop will get to see our beautiful fields out at River Road (4008 River Road, Cedar Creek, TX - just 10 miles East of ABIA).  You won't believe how great it looks out there!  Sometimes, I can't even believe it myself, considering how small my garden was when I got started.  It wasn't that long ago that I was using every inch of my backyard (and front and side yards) over on Holly Street.  I guess you could say that my love of growing took over my life!  Check out this image of me from not so long ago in my backyard:

Working in original backyard on Holly Street

JBG's Certified Organic Transplant Sale Begins Saturday!

My hope is that these images will inspire some of you to start your own backyard gardens.  Who knows, maybe you'll get hooked like me!  But really, there is nothing like the experience of growing your own food - I can't recommend it enough.  Plus, if you have kids, tending a garden is a great way to connect them with the food they're eating.  They will carry this knowledge with them for life.  It is amazing to watch a transplant grow and produce food - clearly, I can't get enough of it!

For those of you inspired to start your own garden (as well as those of you who are seasoned gardeners), our Certified Organic Transplant Sale is about to begin!  We will have transplants available for those who attend Kate Payne's pickling class on this Saturday the 28th.  Then, on the next three Saturdays, March 7th, 14th, and 21st, our transplant sale will be in full swing from 9am to 2pm out at our farm at 4008 River Road, Cedar Creek, TX.  This way, when you pick out your transplants, you can have a look at our new greenhouses!  Click here for more info on our Certified Organic Transplant Sale.

Spring Hoedown & Garden Gallop on April 4th!

Finally, from the lead picture on this post, you may have guessed what I am most excited about - our Spring Hoedown on April 4th!  This year, for the first time ever, it will be out at River Road (this is just 10 miles east of ABIA - click here for a map).  Plus, it will include the Garden Gallop, a 5k race and fun run, AND a barn dance!  The race part is like a dream come true to me.   I love to run - I frequently come up with my most creative ideas while running.  In fact, I often carry a small tape recorder with me when running so I can record all of these ideas right as they come to me.  Later, at my desk, I try to transcribe my out of breath musings and connect to the creative energy that running brought forth.

Another reason I like running so much is that I see things from a new perspective.  That is why I am so excited about this Garden Gallop - my hope is that all of you who participate in either the 5K or the 1 mile fun run get to see the farm in a whole new light.  For me, it is the perfect way to take a tour of our fields.    The course will go through our 200 acre farm and the Farmshare Austin teaching farm right next door.  And, part of the proceeds from this year's Spring Hoedown will also benefit Farmshare Austin, the nonprofit that trains beginning farmers and increases access to fresh produce in our community.  So, I hope you will lace up your running shoes and join me on the Garden Gallop.  Who knows?  I might even run in costume!  To register to run, just click here.

Who is that masked man?

And, there's more!  The Garden Gallop is just the start of the fun.  If you're not a runner, I hope you will join us for the second half of the day.  I am super excited about the musical line-up: La Tampiquena & Mr. Will, Out of the Blue, Show & Tellers, and Gumbo Ce Soir!  I am so excited that this week I have been building a stage!  My thanks to architect Matthew Leach for designing it - below, you will see his drawing of the stage followed by pictures of it being built.  In addition to the live music, we will have farm-to-table BBQ and veggie plates from Iron Wood Ice House.  The dessert will be potluck, so bring your best sweet dish along to share.  One more thing: we're also sprucing up the old barn so we can all dance in there.  Truly, this is going to be one amazing Spring Hoedown - click here for more info and to get your tickets.

New stage as designed by Matthew Leach

Building of the new stage begins! See if you can match this piece with Matt's drawing.  Photo by Scott David Gordon