CSA Box Contents Week of March 2nd

CSA Box Contents Week of March 2nd

Medium Box
Beet, Red
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Spinach
Herb, Dill
Lettuce, Mixed head bag
Potato, Sweet
Scallions
Turnip, Purple Top

By Jessye Hipp

Curried Garbanzo Bean & Carrot Stir-fry

Time: 30 mins   Serves: 4

-6 small carrots, or 3 large, julienned

-1 can of garbanzo beans, drained and rinsed

-1 tbls olive oil

-1 tbsl curry powder

-salt & pepper

-1 cup of brown rice, cooked per label instructions

-5 radishes, julienned

-1 lime

-1/2 cup of fresh cilantro

-2 scallions, thinly sliced

-1 avocado, sliced

-2 tbls toasted sesame seeds

Sauce:

-1/3 cup of low sodium soy sauce

-2 tbls sriracha

-2 tbls rice wine vinegar

-1 tbls sesame oil

-1 tsp ground ginger

-3 garlic cloves, minced

-1 tbls smooth peanut butter

-1/2 lime, juiced

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Combine the “Sauce” ingredients together, mix well, and set aside.

Put the garbanzo beans in a small sauté pan with the one-tablespoon of olive oil over medium heat. Allow the beans to start to get some color on them.

Add the curry powder, salt & pepper, and continue to cook for another 5 minutes.

Add the carrots, and cook for another 5 minutes.

Once the carrots have slightly softened, but are still crisp, remove from heat.

Add the garbanzo bean and carrot mixture to the prepared sauce. (Here I also added some roasted brussels sprouts that I had left over from another meal. Feel free to add other veggies to boost up your stir-fry.)

Assemble your plate by making a bed of rice, topping it with the curried bean and carrot mixture, and then garnishing with radishes, scallions, cilantro, avocado, sriracha, and sesame seeds.

Enjoy!

Kate Payne gives a pickling demo at JBG. Photo by Scott David Gordon

Thank you, Scott, for capturing these great images of Kate Payne's Pickling class at JBG and the first weekend of the Spring Organic Transplant Sale.  Hope to see you out at the transplant sale this Saturday from 9am to 2pm!

Kate Payne teaches pickling in JBG's greenhouse. Photo by Scott David Gordon

Photo by Scott David Gordon

Kate uses JBG carrots for her pickling demo. Photo by Scott David Gordon

Guests give pickling a try with JBG carrots. Photo by Scott David Gordon

Jimmy Johnson grabs some carrots for pickling. Photo by Scott David Gordon

Photo by Scott David Gordon

Photo by Scott David Gordon

Success! Photo by Scott David Gordon

Photo by Scott David Gordon

Kate signs her book for a guests. Thanks so much, Kate, for bringing your talents to JBG! Photo by Scott David Gordon

And, last Saturday was the first weekend of our Annual Spring Organic Transplant Sale.   Hope to see you there this Saturday, March 7th, from 9am to 2pm at 4008 River Road.

Picking out transplants. Photo by Scott David Gordon

All bundled up to plant in the cold! Photo by Scott David Gordon

I know it's only March, but this is already turning out to be a most unusual year.  What makes it unusual is how far off we've been on our planting.  For example, we just finished planting our potatoes this week; during a typical year, we would have had this done no later than Valentine's Day.  This year has been different due to the rain - we've just had so much of it in a relatively short period of time.  Now, given that I am a farmer in Texas, I am not going to complain about the rain, but the timing of it has presented us with challenges.

It's cold out there with that wind! Photo by Scott David Gordon

The main hurtle we've had to clear is how to prepare our beds.  We've worked hard to figure out how to best prepare the ground for planting, but the rain has thrown a wrench into this.  When the soil is wet, it is difficult to work with.  I have learned, though, not to wait for things to be perfect; in farming, they never are.  Instead, we have to deal with what is.  In this case, that means getting our transplants in the ground now so we have crops come Spring.

Plants get in the ground despite the cold and wet conditions. Photo by Scott David Gordon

Another consequence of rain on a farm is mud!  You would not believe how muddy our office has been. In fact, the mud got so deep in there that we had to start taking it out with a shovel!  Seriously.  Now, we have "mud teams" set up to clear it out everyday so it doesn't get so bad.  And, yesterday, we had four truckloads of gravel delivered to help cut down on this problem.

I have to take a moment to thank our incredible field crew for working through the cold and wet conditions that we've had this year.  Believe me, it can be miserable out there when the air is damp and cold and the wind is blowing.  It is also much harder to transplant when faced with 30 mph winds!  Our crew tackles the tasks like the professionals they are - my thanks to all of them for consistently working hard regardless of the conditions.

Listening to Kate Payne inside the (relative) warmth of the greenhouse. Photo by Scott David Gordon

My thanks to all of you, too, who headed out to Kate Payne's Pickling Class this weekend despite the cold and wet weather.  Luckily, we were able to find some relief inside of our greenhouse with the heated floor!  Kate was amazing as always, and I hope everyone enjoyed giving pickling a try.  Be sure to scroll down to see the great photos that Scott David Gordon captured of the event.

Come see our greenhouses and pick out transplants for your garden! Photo by Scott David Gordon

Annual Spring Organic Transplant Sale

Last Saturday was also the first day of our Spring Organic Transplant Sale, and I was really glad that so many of you came to that, too.  I love knowing that those transplants are going to end up in backyard gardens all around Austin.  If you've never gardened before, I highly encourage you to give it a try - you'll be amazed by your ability to grow your own food!  I know I was!  Here are the details on the transplant sale:

Dates: Saturday March 7, March 14th, and March 21st

Where: JBG, 4008 River Road, Cedar Creek, TX 78612  (10 miles East of ABIA off of 71)

Time: 9am to 2pm

What: Our selection includes lots of Tomatoes (heirlooms, cherries, traditional red slicers, San Marzano romas, and tomatillos), sweet & hot peppers, basil, eggplant, squash, zucchini, watermelons, swiss chard, onions, seed potatoes, lettuces, kale, broccoli, cabbage, okra, cauliflower and spinach

Our greenhouse is full of certified organic transplants for your garden! Photo by Scott David Gordon

I hope to see you out there!  If you do come to the transplant sale, you will also be able to see all of the progress we've made out at River Road.  This past weekend, two of our former employees, Sam Thorp and Lindsey Reimnitz, were out there, and they couldn't believe how much it has changed.  I can say we have really been working hard out there, and I am proud of all the improvements we've made.  On April 4th, I hope you will join us for the Spring Hoedown and 1st Annual 5k Garden Gallop and Fun Run (click here for more info)!  I know I am looking forward to it - I'm getting my costume ready for the race!  Mark your calendars as you don't want to miss this Spring Hoedown!

What Kind of Future Events Would You Like Us to Host at JBG?

The truth is, I love hosting events at the farm - so much so that we are laying the groundwork to do more of this at River Road.   For example, we've been hard at work building the stage for the bands that will play at the Spring Hoedown and future events.   What I want to know from you is what kind of events would you like to see more of at JBG?  Do you want more classes like the ones we've had with Kate Payne and Jesse Griffiths?  Would you like more you-pick events?  More farm tours?  Potlucks and picnics?  Other ideas?  Please let me know!  You can either respond at the end of this post or send me an email at brenton@jbgorganic.com.  I can't wait to hear what you come up with!

Photo by Carrie Kenny

Show your support for Farmshare by giving donating during Amplify Austin's 24 hours of giving!  You only have between now and 6pm today, March 6th, to give - so don't delay!

Just go the the Amplify Austin page (https://amplifyatx.ilivehereigivehere.org) and use the "search for nonprofit" box to find Farmshare Austin.

Amplify Austin's, "I Live Here, I Give Here believes in amplifying the power of your generosity! Amplify Austin Day, which debuted in 2013, is our city’s annual community-wide day of online giving. The 24-hour period provides an easy and fun way for our entire community to give together while helping hundreds of local nonprofits.

Thank you for considering making a donation to Farmshare Austin during Amplify!

CSA Box Contents Week of March 9th

CSA Box Contents Week of March 9th

Medium Box
Beet, Red
Brussels Sprouts
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Greens, Spinach
Herb, Dill
Lettuce, Mixed head bag
Potato, Sweet
Scallions

By Jessye Hipp

Chicken, Asparagus, and Sweet Potato Risotto

Time: 1 hour Serves: 4

-2 small sweet potatoes, peeled and diced into ½ in pieces

-1 chicken breast, diced into 1/2 in pieces

-1/3 cup of flour

-1/2 onion, diced

-4 garlic cloves, minced

-1/2 cup white wine

-1 cup of Arborio rice

-3 cups of chicken stock

-1 cup of parmesan

-3 tbls olive oil

-3 tbls unsalted butter

-salt & pepper

-1 tbls fresh parsley, finely chopped

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-Preheat the oven to 375 degrees.

-Toss the diced sweet potato with 1 tbls of olive oil and a sprinkling of salt and pepper. Roast at 375 until soft on the inside with some crisp, caramelized edges. About 12-15 minutes.

-In a medium saucepot, over medium-low, warm the chicken stock.

-Heat 2 remaining tbls of olive oil in a dutch oven over medium-high heat.

-Sprinkle the chicken with salt and pepper. Toss the chicken in the flour until it is lightly coated. Just dusted.

-Add the chicken to the dutch oven. Cook until it is cooked through and lightly browned on the outside. When it is done, remove the chicken from the pan and set aside.

-Turn the heat down to medium, add the onions, and cook until they are translucent and soft. 5-7 minutes.

-Add the garlic, and cook for another 2 minutes.

-Add the rice to the onions and garlic. Toast the rice until it gives off a nutty smell. About 5 minutes.

-Add the wine. Allow the rice to completely absorb the wine.

-Slowly, only a few ladles at a time, add the chicken stock. Allow the rice to absorb all of the liquid before adding more. It will take about 20-25 minutes before the rice is done. This is a labor of love, but it is worth it!

-When the rice is cooked, gently fold in the chicken and sweet potato. Cook for a few minutes to allow everything to get warm and come together.

-To finish off the risotto, add the butter and ½ cup of parmesan cheese. Mix well.

-Garnish each plate with more parmesan. Enjoy!

Who is that masked man?

Whoo-hoo!  It's almost time for the Spring Hoedown!

On Saturday, April 4th, join us for a Spring Hoedown bigger than any party we’ve thrown before!  For the first time, the Hoedown will be held at our River Road Farm along the Colorado River where we grow our vegetables.  This location is just 10 miles East of the airport at 4008 River Road, Cedar Creek, TX 78216.

We will be kicking off the party with our very first Annual 5K Garden Gallop, as well as a ½-mile Kids’ Fun Run around the farm.  Race tickets include admission to the Hoedown, a buffet plate, and a JBG Garden Gallop T-shirt. A portion of this year’s proceeds will be donated to Farmshare Austin, a local non-profit encouraging the expansion of organic farming and food in Central Texas.

Garden Gallop Race Course

After working up an appetite during the run, guests are invited to re-fuel with a special farm-to-table buffet catered by Ironwood Icehouse, as well as live music and dancing. There will BBQ, local beer, and-of course- plenty of veggie options for non-meat eaters. Lick Honest Ice Cream is providing dessert, and we can’t wait.   Keeping with tradition, we will also be turning to you—our community—to bring a sweet dish for our dessert potluck.

Festivities will feature live music from local bands, Gumbo Ce Soir, La Tampiqueña (with a special appearance by Mr. Will), The Show and Tellers, and Out of the Blue — all performing on a brand-new stage, built especially for the occasion. There will also be lessons for those needing a little brush-up before hitting the dance floor. Per usual, we’ll have plenty of activities for the kids, and last (but certainly not least!) we’re having a whiffle-ball raffle where we’ll be giving away loads of great local goodies.

For more information and to get your tickets for the race and/or the Spring Hoedown, please click here.

Onestino harvests salad mix in muddy conditions. Photo by Scott David Gordon

Whoa...it's still pretty muddy out there.  Our crew has had it rough with all of this rain and mud - luckily, it looks like Spring is on it's way.

Salad mix soaks up more rain. Photo by Scott David Gordon

Early morning beet harvest. Photo by Scott David Gordon

Roberto and Galdino harvest beets in the mud. Photo by Scott David Gordon

A muddy beet harvest. Photo by Scott David Gordon

And muddy carrots! Photo by Scott David Gordon

Harvesting and weeding of cilantro. Photo by Scott David Gordon

Just harvested cilantro. Photo by Scott David Gordon

Our lettuces like the rain. Photo by Scott David Gordon

And our spinach, too. Photo by Scott David Gordon

Growing for Spring. Photo by Scott David Gordon

Despite the rain, we've made progress on the stage for the Spring Hoedown on April 4th. It's coming up soon - we want to see you there! Photo by Scott David Gordon

Early morning at JBG. Photo by Scott David Gordon

Well, I've been bitten - by the grape bug, that is - and - guess what - now, we are going to grow them at JBG!  I am wondering, what took me so long to do this?  David Sides, who lives near the JBG Hergotz location, has been trying to get me interested in grapes for awhile now.  He came to our Fall Potluck over a year ago and introduced himself.  Some of you may have heard of David's former business, Rainbow Lake - it's also possible that you've may have eaten some of his catfish!  With Rainbow Lake, David used to have several fishing ponds stocked with catfish on his land, and he sold to places like Catfish Parlor and HEB.  He said it was a great business 6 months out of the year, but he couldn't make it work financially the rest of the time.

So, David stopped running Rainbow Lake and decided to start growing fruit on his 65-acre plot.  When he first visited JBG, I thought his story was really interesting, but then I got caught up in the craziness of farming and never made it over to see his place.   Luckily, it turns out that David, like me, is persistent, and he returned to JBG last summer with some Victoria Red Grapes that he had grown.  I gave them a try and thought, "these are awesome", but then I forgot about it all again!

Did I mention that David is persistent?  Well, he came back again last week, and this time, I couldn't say no.  I drove over to his land, and I was blown away by what I saw.  Over the course of the last five years, David has taught himself how to grow grapes, and, man, is he good at it!  He's got wine grapes and table grapes growing as well as other fruit trees.  I was so excited by what he'd done that I sped back to Hergotz Lane to pick up our Operations Manager, Krishna.

When I arrived back at David's with Krishna in tow, David said, "I hardly get anyone here to take the whole tour, and now you've come here twice in one day!"  He couldn't believe it.  And I couldn't believe how beautiful the place was - I didn't want to leave.  But then Krishna kept mentioning that he needed to get back to the office, so I reluctantly pulled myself away.

After I left David's place, I couldn't get the vision of those grapes out of my mind.  I wanted to figure out if it made sense for us to grow grapes on our farm, and in particular, the Victoria Red table grapes I'd tasted.  What's amazing about these delicious grapes is that they are one variety in Texas that isn't affected by Pierce Disease.   This disease is spread by sharpshooter bugs and can devastate grape plants.  Victoria Reds, though, are resistant to Pierce's Disease and great for Texas.

Did I mention that I am also persistent?  Once I had the grape idea firmly planted in my brain, I knew I had to find a way to make it happen.  So, I talked it over with Krishna, and he came up with a brilliant idea.  Krishna grew up in India, and he remembered that farmers there would often grow teak trees on the edges of their land.  These trees, in addition to being a very valuable crop when harvested years after planting, would serve as a kind of fence line for properties, helping to block the wind and delineate one farmer's land from a neighbor's.  He said, why don't you use the farm's borders to grow fruit?  As luck would have it, David came over today and gave us a quick lesson on grafting.  Starting tomorrow, we will be cutting and rooting around 1000 figs and pomegranates fruit trees from mother plants we have at our farm.

Our plan is to establish a 1/2 acre vineyard along the River Road entrance to our farm, so now we will be busy building trellises on either side of the entryway so the plants can be supported in their growth.  We are also going to plant the fig and pomegranate cuttings around the edges of the farm.  As you may remember, we've already planted sugarcane around one side of the property, so we are on our way to encircling the farm with an edible fence!

My thanks to David for being persistent - I'm just sorry it took me so long to tour his  property!  Now, I can't wait to plant grapes at our farm.  If you find yourself bitten by the grape bug like me, make sure you come to our Spring Transplant Sale this Saturday from 9am-2pm at River Road (see details below) because we will have some grape transplants for you to try growing too!

Stop by the JBG Spring Transplant Sale this Saturday from 9am to 2pm at River Road. Photo by Scott David Gordon

Annual Spring Organic Transplant Sale

Come on down to JBG this Saturday - we'll get you ready to plant a Spring garden!

Dates: Saturday March 14th and March 21st

Where: JBG, 4008 River Road, Cedar Creek, TX 78612  (10 miles East of ABIA off of 71)

Time: 9am to 2pm

What: Our selection includes lots of Tomatoes (heirlooms, cherries, traditional red slicers, San Marzano romas, and tomatillos), sweet & hot peppers, basil, eggplant, squash, zucchini, watermelons, swiss chard, onions, seed potatoes, lettuces, kale, broccoli, cabbage, okra, cauliflower and spinach

Wholesale Packing Crew

Johnson's Backyard Garden is looking for applicants for our Wholesale Packing Crew. This is a full time Monday-Friday position working with our evening crew sorting, washing, and packing vegetables for orders. We're looking for hard working, fast-paced, and detail oriented people who take direction well and have a good attitude. Applicants must be able to work long hours and must be capable of heavy lifting (up to 80 lbs). The workday begins at 2:30 pm, and quitting time will vary depending upon when the daily packing is completed, typically around 11:30pm. Position pays hourly, plus a weekly share of vegetables and biweekly eggs. To apply, email work experience/resume to Nellie at jobs@jbgorganic.com and include two professional references.

CSA Box Contents Week of March 16th

CSA Box Contents Week of March 16th

Medium Box
Beet, Red
Brussels Sprouts
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Greens, Spinach
Herb, Parsley, Flat
Lettuce, Mixed head bag
Potato, Sweet
Scallions

By Jessye Hipp

This is a great weeknight meal that can be put together in about an hour and is full of healthy nutrients for your family! It is perfect for a Meatless Monday meal! I am a southern girl and was raised on spicy southern collard greens, so I added plenty of spice to this stuffing mixture, but feel free to adjust the spice to fit your family’s needs. Quinoa and cannellini beans add plenty of protein so you won’t notice that it is vegetarian.

Stuffed Collard Greens

Time: 1 hour   Serves: 4

-4 large collard green leaves

-1/2 cup quinoa

-1 cup water

-1/2 onion, diced

-2 small carrots, peeled and diced

-4 garlic cloves, minced

-3 tbls unsalted butter

-2 tbls olive oil

-salt & pepper

-1 tbls red pepper flakes

-1 tsp paprika

-1/2 tsp dried parsley

-1 can of cannellini beans, rinsed & drained

-1/4 cup sunflower seeds

-1/2 cup parmesan

-1 jar of marinara sauce (or your favorite homemade sauce)

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Bring quinoa and water to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Allow the quinoa to rest for 5 minutes, then fluff with a fork. Set aside.

Bring a pot of salted water to a low boil. Immerse the collard greens, one at a time, in the water for about 20-30 seconds until they are bright green and softened. Set aside on paper towels to drain. Repeat this same step with all four collard greens.



Over medium heat, melt the butter and olive oil together. Add the onion, a sprinkle of salt and pepper, red pepper flakes, and paprika. Cook until the onion is softened and translucent.

Add the garlic and parsley to the onions. Cook for another 5 minutes.

Add the carrots. Cook for another 5 minutes.

Add the cannellini beans, mix gently. Warm the beans through, about 1 minute. Remove from heat.

Add the mixture to a medium mixing bowl. Gently fold in the quinoa, sunflower seeds, and parmesan, until everything is well combined.

Working with one collard green at a time, lay the collard green on a flat surface and add ¼ of the mixture to the center of the leaf. Fold in the sides, and then starting at the bottom, roll the leaf over the mixture until you get a rolled leaf that resembles an eggroll.

Repeat this step with each collard green.

Place the stuffed collard greens, seam side down, in a baking dish that is coated with olive oil on the bottom.

Pour the marinara over the top of the wraps.



Sprinkle with parmesan cheese. Cover with foil, and bake at 375 for 25 minutes.

Remove the foil and bake for an additional 5 minutes.

Allow the dish to cool for 10 minutes before serving.

Garnish each stuffed collard green with a spoon of the marinara and an extra sprinkle of parmesan.

Enjoy!

Getting ready for Spring. Photo by Scott David Gordon

It's only Wednesday, but by the end of the day yesterday, we'd already packed in a week of work!  We raced under a weather-imposed deadline before the rain arrived.

Prepping beds for planting. Photo by Scott David Gordon

We had all tractors going to beat the rain deadline. Photo by Scott David Gordon

Our River Road farm dog calmly watches all of the planting activity. Photo by Scott David Gordon

And our crew kept up the daily harvesting. Photo by Scott David Gordon

Just harvested rainbow chard. Photo by Scott David Gordon

Rainbow chard. Photo by Scott David Gordon

Rainbow chard in the field. Photo by Scott David Gordon

Lettuce head in the field. Photo by Scott David Gordon

Oswaldo harvests lettuce. Photo by Scott David Gordon

Spring crops get their start - they will grow quickly! Photo by Scott David Gordon

Row closeup. Photo by Scott David Gordon

A bee lands in the field. Photo by Scott David Gordon

Come see our greenhouses and pick out transplants for your garden! Photo by Scott David Gordon

Annual Spring Organic Transplant Sale- Final Saturday on March 21st!

This Saturday - March 21st - is the last day to visit our on-site Spring transplant sale.  Come on down to the farm Saturday and get your garden started!

Date: March 21st

Where: JBG, 4008 River Road, Cedar Creek, TX 78612  (10 miles East of ABIA off of 71)

Time: 9am to 2pm

What: Our selection includes lots of Tomatoes (heirlooms, cherries, traditional red slicers, San Marzano romas, and tomatillos), sweet & hot peppers, basil, eggplant, squash, zucchini, watermelons, swiss chard, onions, seed potatoes, lettuces, kale, broccoli, cabbage, okra, cauliflower and spinach

Getting things done. Photo by Scott David Gordon

Man, it's been super busy out here, even by our crazy standards!  By Monday, we had gotten more done than most people do in a whole week!  The truth is, we were working hard to meet a looming deadline: the coming of yet more rain on Tuesday.  Somehow, we were able to make it happen - we got the entire farm planted in just three days!  This included 20 beds of green beans, 60 beds of carrots, 53 beds of tomatoes, two kinds of radishes, five kinds of watermelons and galia melons, and cilantro and spinach.  Angel, our field manager, said we should all now take the rest of the week off given what we've accomplished!

My hat goes off to our incredible crew for taking on this daunting challenge and going all-in.  Thanks to their hard work and skilled, coordinated efforts, we will have vegetables this Spring.  March has been a bit of a nerve wracking month for me because of all the rain - I was worried we wouldn't be able to plant in time for Spring.  There's a lot that goes into planting prior to getting the seed or the transplant into the ground - the land needs to be tilled, composted, and shaped prior to planting.  I was going a little nuts because, as of last week, we were really behind.  Then, I looked at the forecast for this week and saw yet more rain.  I for one don't ever want to argue about rain - we need more of it than we are getting in Texas.  However, seeing this forecast made me realize that we needed to go into action immediately.  The race was on!

Photo by Scott David Gordon

We had been working on a different organizational style for prepping and planting for some time, and this week, it was put to the test.  Using all of our tractors, we assigned each person a specific task such as working the soil, adding organic soil implements, shaping beds, planting with the seeder or transplanter, and installing drip tape.  This division of labor allowed us to cover more ground quickly.  What also helped tremendously is that we didn't have any equipment failures!  It seems that the stars, if not the weather, worked in our favor this week!  We got all of this done and then some, and I couldn't be prouder - or more impressed - by our team.  The song from the Lego movie keeps playing in my head - for real!  "Everything is awesome, everything is cool when you're part of a team" - it's the perfect song for this week.

Photo by Scott David Gordon

My kids have been on spring break, but, unfortunately, this crazy schedule has eaten into my time to see them.  The thing about spring break is, though, there's an unspoken rule that  you can stay up later than normal.  Luckily, my kids have been adhering to this rule, and by the time I get home at 9pm, they're still up.  Seeing them is like a great welcome home after a packed day.  The truth is, they are more interested in our new pigs, Wilbur and Tarzan, than they are in me !

Posing with Tarzan

Ada feeds Tarzan and Wilbur

 

Now that our crew has accomplished so much, things may calm down a little bit at the farm.  The next thing for me is taking cuttings and rooting figs for our edible fence line border. This week, we took nearly 1000 cuttings from the huge fig tree just outside our office. I first planted this tree at our house on Holly Street but then moved it when we came to Hergotz Lane.  We cut it back so much that it won't produce this year, but hopefully, we will be able to grow lots more trees from its clippings.

So, you can see, it has been a packed week at JBG.  Spring always is quite busy, but you never know what twists and turns the weather has in store for you.  I have my fingers crossed that Saturday, April 4th will be a beautiful day for our Spring Hoedown and 5K Garden Gallop and Fun Run.  I am super excited about it  - I really do think it will be our best Hoedown and community gathering ever!  I can't wait to start off the Garden Gallop - I'm working on my costume now.  Believe me, you won't want to miss it!  Check out this segment on Fox News featuring Chef Isaac Mogannam from Ironwood Ice House describing some of the dishes he's going to make for the Hoedown - it's making me hungry!  Just click here.

Thank you, Chef Mogannam, for cooking these amazing sounding dishes for the Hoedown - can't wait to see you there!



On Saturday, April 4th, join us for a Spring Hoedown bigger than any party we’ve thrown before!  For the first time, the Hoedown will be held at our River Road Farm along the Colorado River where we grow our vegetables.  This location is just 10 miles East of the airport at 4008 River Road, Cedar Creek, TX 78216.

Garden Gallop Race Course

We will be kicking off the party with our very first Annual 5K Garden Gallop, as well as a ½-mile Kids’ Fun Run around the farm.  Race tickets include admission to the Hoedown, a buffet plate, and a JBG Garden Gallop T-shirt. A portion of this year’s proceeds will be donated to Farmshare Austin, a local non-profit encouraging the expansion of organic farming and food in Central Texas. After working up an appetite during the run, guests are invited to re-fuel with a special farm-to-table buffet catered by Ironwood Icehouse, as well as live music and dancing. There will BBQ, local beer, and-of course- plenty of veggie options for non-meat eaters. Lick Honest Ice Cream is providing dessert, and we can’t wait.   Keeping with tradition, we will also be turning to you—our community—to bring a sweet dish for our dessert potluck.

Festivities will feature live music from local bands, Gumbo Ce Soir, La Tampiqueña (with a special appearance by Mr. Will), The Show and Tellers, and Out of the Blue — all performing on a brand-new stage, built especially for the occasion. There will also be lessons for those needing a little brush-up before hitting the dance floor. Per usual, we’ll have plenty of activities for the kids, and last (but certainly not least!) we’re having a whiffle-ball raffle where we’ll be giving away loads of great local goodies.

For more information and to get your tickets for the race and/or the Spring Hoedown, please click here.

CSA Box Contents Week of Mar 23rd

CSA Box Contents Week of Mar 23rd

Medium Box
Beet, Red
Carrot, Orange
Greens, Chard, Rainbow
Greens, Collards
Greens, Kale, Curly
Greens, Salad Mix
Herb, Parsley, Flat
Onion, Spring Yellow
Potato, Sweet
Radish, Daikon

Our greenhouse is full of certified organic transplants for your garden! Photo by Scott David Gordon

Due to the heavy rainfall we had last Saturday, we have extended the transplant sale.   We will be operating our on-site sale in our greenhouses on River Road this Saturday, March 28th, from 9am to 2pm.  Please stop by - it's not too late to start that spring garden!  Here are the details:

Annual Spring Organic Transplant Sale- Final Saturday on March 28st

Where: JBG, 4008 River Road, Cedar Creek, TX 78612  (10 miles East of ABIA off of 71)

Time: 9am to 2pm

What: Our selection includes lots of Tomatoes (heirlooms, cherries, traditional red slicers, San Marzano romas, and tomatillos), sweet & hot peppers, basil, eggplant, squash, zucchini, watermelons, swiss chard, onions, seed potatoes, lettuces, kale, broccoli, cabbage, okra, cauliflower and spinach

Mason Woodall looks out over a foggy field at JBG.  Photo by Scott David Gordon

Thank you, Scott David Gordon, for coming to the farm this week and capturing the beauty of the morning fog.   Then, as the fog dissipated, Scott took some great shots of our fields.  We welcome everyone to visit these fields next Saturday, April 4th, for our Spring Hoedown.  Hope to see you there!

Photo by Scott David Gordon

At work in the fog. Photo by Scott David Gordon

 

Harvesting in the fog. Photo by Scott David Gordon

Angel (in the tractor), Montana, & Mike confer early in the morning. Photo by Scott David Gordon

The fog begins to lift. Photo by Scott David Gordon

Photo by Scott David Gordon

Spring planting continues! Photo by Scott David Gordon

Okra just getting started. Photo by Scott David Gordon

Alfonso and Rolando harvest carrots. Photo by Scott David Gordon

Carrot harvest. Photo by Scott David Gordon

Artichoke harvest! Photo by Scott David Gordon

Closeup of an artichoke in the field. Photo by Scott David Gordon

 

The stage is taking shape!  Come see it in its full glory on April 4th at the Spring Hoedown.

What are you doing Saturday, April 4th?  I hope you are coming to our Spring Hoedown!  We have been planning this event at JBG for so long, I can hardly believe it's almost here - April 4th is NEXT Saturday!  As anyone who has planned a party is aware, it's very helpful to know about how many people are coming.  So, if you know you are headed our way on the 4th, please kindly register by clicking here.

And, if you haven't decided yet, let me convince you! For the first time, we will be holding our Spring Hoedown at our River Road Farm. We have been busy with spring cleaning getting the farm ready for you all.  Everyone on the farm has been working so hard, and it shows. I have to thank the amazing team we have that works rain or shine to bring in the harvest everyday.  But we can’t take all the credit - it's also because of you that JBG has been able to thrive.  Without this supportive community, we simply wouldn't be here. You should know that this farm is something you helped create, whether it be through joining our CSA, shopping at the farmers markets, or going to a local restaurant that cooks with our vegetables. We want to thank you and invite you out to have fun and see the farm next Saturday.

I think the best way to really see the fields is on foot, but since our farm is about 185 acres, walking all the way around it could take a long time.  So, why not run around the farm in our 5K Garden Gallop!  You can sign up here for this unique race - it's a great way to see our organic fields up close.  And, if you don't want to run all that way, you can register for the 1 mile Fun Run/Walk instead.  You choose - either way, you will be able to see our spring fields in their full glory.  And, you may also spot a certain someone running in costume - here's a sneak peak:



 

Don't want to run at all?  No problem!  There's so much more to this hoedown!  You can just come for the delicious farm-to-table food prepared by Iron Wood Ice House and the dessert provided by Lick Honest Ice Creams!  As always, this event is super-kid friendly. I am a father of four, so I know having lots of fun activities for kids can make a world of difference.   And, did I mention there will be music?  This is the part that I always get the most excited about.  We have a fantastic line-up that includes Gumbo Ce Soir, La Tampiqueña (with a special appearance by Mr. Will for the kids), The Show And Tellers, and Out of the Blue.  If you are like me, you can just relax and take in the music.  Or, you can get up and dance - we'll even have some folks there to give you a lesson.

The hoedown is open to all (except pets - kindly leave your dogs and any other animals at home).  Please help us spread the word and encourage your friends, family, and neighbors to come to this one-of-a-kind community gathering.  Oh, and, if you know you are coming, please do register now by clicking here as it helps us tremendously with the planning. Thanks so much and can't wait to see you on Saturday!

The happy graduates at Eden East. Photo by Carrie Kenny

In addition to being a lot of fun, part of the event's proceeds will benefit the nonprofit I helped start, Farmshare Austin.  This incredible program is helping to train the next generation of organic farmers, and earlier this week, I got to have dinner with the first graduating class of six.   I would like to thank Sonya Cote for hosting the Farmshare board, staff, and students over at Eden East.  She made these amazing savory pies - one with goat and one with curried vegetables - and treated the farmer-students like royalty.  I couldn't believe how good the food was!  I guess I shouldn't have been surprised as I know what a talented chef Sonya is, but it was incredible.  During the meal, the Farmshare graduates talked about their experiences with the program and their plans for the future.  I was really impressed by all of these young individuals - I left feeling inspired by their drive to succeed in agriculture and their commitment to growing organically.

See you on April 4th!

CSA Box Contents Week of March 30th



 

CSA Box Contents Week of March 30th

Medium Box
Artichoke
Beet, Red
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Spinach
Herb, Parsley, Flat
Lettuce, Mixed head bag
Onion, Spring Yellow
Potato, Sweet