CSA Box Contents Week of May 4th

CSA Box Contents Week of May 4th

Medium Box
Beet, Red
Carrot, Orange
Garlic, Mexican
Greens, Collards
Greens, Kale, Curly
Herb, Cilantro
Herb, Fennel
Leek
Onion, Red
Parsnip

Our tomatoes are growing! Photo by Scott David Gordon

It looks beautiful out there at our Garfield farm.  We've had lots to harvest - and there's lots more on the way.  Check out the tomatoes growing.  And did you know we planted an acre of grapes?  We have an amazing variety of fruits and vegetables growing right now.

Blue skies and tomato plants. Photo by Scott Scott David Gordon

Building a trellis support system for our grape plants. Photo by Scott David Gordon

Temo works on setting up the irrigation for the newly planted grapes. Photo by Scott David Gordon

Lined up and ready to go to support the grapes. Photo by Scott David Gordon

Okra! Photo by Scott David Gordon

Parsnip harvest. Photo by Scott David Gordon

Rows of green beans! Photo by Scott David Gordon

Green beans! Photo by Scott David Gordon

Green bean plant close up. Photo by Scott David Gordon

New growth gets its start in the greenhouse. Photo by Scott David Gordon

A sea of collards. Photo by Scott David Gordon

Photo by Scott David Gordon

Over the weekend, I had an epiphany.  Where it happened is no surprise - I was on a tractor in the field.  What was atypical was the time of day as it was after midnight on the past Friday.  Who plows their fields so late at night?   Not me, usually, but that night turned out to be far from usual.

The thing is, I had the tractor over at Hergotz Lane for the weekend, and come Monday, I knew I would have to send it back to the Garfield farm. I was already up late on Friday, so I thought, why not do it now? That way, I figured wouldn’t have to worry about getting it done over the weekend.

So, around midnight, I set out to till our cover crop back into the soil.   It was simply beautiful out there in those fields, and the night air was pleasantly cool.  And it was quiet – that is until I turned the tractor on.  Once it started running, I put on my headphones to listen to String Cheese Incident.  I was working into the wee hours, but I couldn’t have been happier – a lone farmer on his tractor listening to music.

It turns out, I wasn’t as alone as I thought.  As the night wore on, I began to encounter other creatures.  First, I saw a family of deer. I turned my tractor off and took off my head phones and just looked at them until they moved on.  About an hour later, I saw something that took my breath away.  It was a lone male coyote.  With its white fur, large stature, and big tail, at first I thought it was a wolf.  I couldn’t believe how pretty he was, and, again, I stopped my tractor to watch him.

When the coyote was gone, I got back to tilling the fields, but I kept the image of him in my mind. He was so striking.  I was hoping he would reappear and kept my eyes open for any movement.  That’s when I saw the third animal from a distance, but I wasn’t sure what it was.  I got a little closer and saw that it was a wild boar.  Let me tell you, this was no skinny little hog – it looked like it weighed over 300 lbs, and its head appeared to be about two feet long!  I stared in amazement.

There’s so much we don’t see once nightfall comes.  This is especially true for people who live closer to the city center.  We go about our days oblivious to most of the nature around us.  I suspect this is the way the animals want it, given all the harm we humans can cause. Often, we don’t consider how our actions will affect the other living things around us.  That night, though, I had the very real feeling of being part of something larger than myself.  As I looked at those beautiful animals, I thought, this is their home, too - it isn’t just my land.

When I was back in college and super idealistic, I used to think a lot about the interconnectedness of animals and people.  I remember stating that I didn’t think I was any better than other species.  A true Dead Head, I used to say that we are all one – the people, the animals, the environment.  Now, as an organic farmer, I know that I cannot live in complete harmony with nature - the very act of planting a field creates a man-made division.  And, we do have to do things like manage unwanted pests – remember those cucumber beetles I was talking about last week that we used our bug vacuum on? Clearly, we are faced everyday with issues in the natural world that we try our best to manage.  Perfect harmony is an ideal, not a reality.  The question for me now is, how do we get closer to this ideal?

As those of you who read the blog know, I've recently developed a new understanding of the value of teamwork.  I have been wondering, why not seek out people who can help me make this vision of being in closer harmony with nature possible?  Why not find people who are experts in things like biodynamic growing and true sustainability?  Now, this is exactly what we are doing.  I want to make this the best organic farm that I can, and I know I need to reach out to others to make this a reality.

Remember last week when I said we were crafting a new mission and vision statements for the farm?  I’ve already written mine, and it is something we are already doing - growing organically with love and passion.  Anyone who has ever seen me talk about farming knows I do not lack for passion. I truly love what I do, and it has made me happier than I thought possible. Farming organically for this community gives me a real sense of purpose, and my happiness comes from working hard for something I believe in - I feel like an incredibly lucky man.

And do you want to know what my long-term vision is for JBG - to be the best organic farm in the world!  I’m not aiming high, am I?  I know that sometimes practicality gets in the way of our ideals, but I also know the power of high expectations.  Our farm has improved so much over the last several years, and I see no reason to stop now.  Just over the past few weeks, we’ve made some big strides in creating a system of production that works in concert with nature.  For example, we are now in the process of establishing five bee colonies and three bat colonies. We’ve also planted an acre of grapes and an acre of flowers, which are sure to bring in even more beneficial insects.

A grape plant gets its start. Photo by Scott David Gordon

So, I may be aiming high by wanting to be the best organic farm in the world, but it is for a good reason.  I know my sense of purpose comes from serving this community and the environment we share – including all of its animal inhabitants. I feel so grateful to get to grow your vegetables that I want to celebrate.  Seriously – I do!  Come this Saturday, I will be doing just that at our CSA Member Potluck!  If you have a current CSA membership, I really hope you will join us. I want to thank you in person and show you what a beautiful farm we are creating together.  Below are the details on the CSA Member potluck this Saturday, May 9th!

All CSA members - join us for a potluck on May 9th! Photo by Scott David Gordon

CSA Members!  Mark your calendars for the CSA Potluck this Saturday, May 9th, from 6pm to 8pm at 4008 River Road!  This event is free and is exclusively for current CSA members and their families.  The CSA has always been at the heart of our farm, and we hope all members will come out on May 9th to celebrate being part of this amazing community.  We will have live music - and the food is certain to be out of this world since we have some really good cooks in this fine group of people!  In keeping with tradition, please bring a dish to share with fellow members and a blanket or chairs to sit on.

For more info and to RSVP, please click here.  Hope to see you there!

CSA Box Contents Week of May 11th

CSA Box Contents Week of May 11th

Medium Box
Beet, Red
Broccoli
Carrot, Orange
Greens, Collards
Greens, Kale, Dino
Herb, Cilantro
Herb, Fennel
Leek
Onion, Yellow
Parsnip

By Jessye Hipp

Looking for a vegetarian option for your next party? These Fiesta boats are the perfect fun (and delicious) choice.

Fiesta Veggie Boats

Time: 45 mins Serves: 2

-1 medium-large zucchini, halved and seeded

-2 small (1 large) leek, diced into half moons, light green and white parts only

-salt & pepper

-1/2 tsp red pepper flakes

-1 tbls olive oil

-1 small (1/2 large) carrot, peeled & diced small

-1/2 cup black beans, drained & rinsed

-1 tsp ground cumin

-1/2 tsp chili powder

-1/2 cup shredded cheddar cheese

-non stick spray

Garnish:

-guacamole

-salsa

-sour cream

-fresh cilantro

-lime juice, freshly squeezed

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Put the chopped leek into a medium bowl with cold water; allow to sit for 5 minutes to allow the sand and grit from the leeks to fall to the bottom of the bowl.

Preheat the oven to 350 degrees.

In a small sauté pan over medium high heat, warm the olive oil. Gently drop in the leeks with a slotted spoon, draining off as much of the water as possible.

Add the red pepper flakes, and a sprinkle of salt and pepper. Cook until the leeks are soft, about 7 minutes. Lower the heat to medium-low, and allow the leeks to caramelize, about 10 minutes.

Add the carrot, cook for another 7 minutes until they are beginning to soften.

Add the black beans, and cook for 3 minutes until the beans are warmed through.

Transfer the bean mixture to a separate bowl. Allow to cool slightly.

Add ½ of the grated cheese, mix well.

Transfer the zucchini halves to a baking sheet that has been coated lightly with non-stick spray.

One spoonful at a time, stuff the bean mixture into the zucchini halves.

Top with the remaining shredded cheese, and bake at 350 for 20 minutes and the zucchini is cooked through and the cheese is bubbly.

Allow to cool for 5 minutes, then garnish with which ever toppings you prefer! Enjoy!

Barn Crew staff, Andrew Thompson and Andrew Fry went out to represent JBG at the Dave Matthews concert!

Guess who contacted JBG about buying some of our vegetables?  Dave Matthews!  Along with REVERB, he and his band have this great program that supports both local farms and local food banks.  Here's how it works - when concert goers buy a custom Dave Matthews Band Naglene bottle for a $10, that $10 is used to buy vegetables from a local farmer.  Then, these vegetables are given to an area food bank.  We feel very lucky that the Dave Matthews Band chose JBG during their stay in Austin, and we were thrilled that the vegetables they purchased all went to the Capital Area Food Bank.   What an amazing idea!  To read more about the Dave Matthews Band REVERB Farm to Family Drive, just click here.

And in the audience that night - JBG staff member, Misty, and her husband, enjoying the tunes of the Dave Matthews Band!

Harvesting in the rain. Photo by Scott David Gordon

Our thanks goes out this week to our amazing field crew for harvesting in the rain and to our dedicated barn crew for washing away all that mud!  As you will see from Scott's photos, it's been one wet week!

Galdino harvests collards in the rain. Photo by Scott David Gordon

A wet harvest. Photo by Scott David Gordon

Stephanie, Helen, & Roger catch a ride in wet fields. Photo by Scott David Gordon

Tomato plants in the rain. Photo by Scott David Gordon

Tomato close up. Photo by Scott David Gordon

Wrapping tomato plants in the rain. Many, many thanks to our hardworking crew. Photo by Scott David Gordon

Brenton is joined by Contigo owner & General Manager, Edgerton, & Jimmy & Ada, for the inaugural Ceres Vegetable Society event. Photo by Scott David Gordon

We are proud to announce that Johnson's Backyard Garden is inducting new members into our Secret Buyer's Club, The Ceres Vegetable Society.  To join the mailing list and receive these exclusive offers, click here.

 

This club is for people who LOVE to COOK, LOVE fresh produce, and LOVE a surprise. We will be selling Mystery Boxes at undisclosed locations all over Texas at totally random dates. Meet ups of the Ceres Society will also include live music, chef collaborations and more.

What is a Mystery Box?  Mystery Boxes are full of only the freshest, in-season JBG organic produce for only $25. If and only if you reserve this awesome box packed with mystery, you will be eligible for a gamut of add-on fruit, coffee and more from our local farmer friends. We will also offer Inglorious Vegetables at a 30%-50% discount off our normal prices. These Inglorious Vegetables are fresh and delicious, but may be over or under-sized, funky-shaped, or otherwise not as glamorous as their market counterparts.

Join the Ceres Vegetables Society mailing list today by clicking here.

For the inaugural club gathering, we teamed up with the inimitable crew at Contigo, a mostly outdoor establishment with delectable dishes and tasty libations.  Check out the images from our first event.  Sign up now so you don't miss our next pop-up event!

Brenton mans the booth at our inaugural Ceres Vegetable Society event. Photo by Scott David Gordon

THANK YOU to McMercy Family for providing the tunes for our inaugural Ceres Vegetable Society event. Photo by Scott David Gordon

Jimmy shows off his new Ceres Vegetable Society t-shirt. Photo by Scott David Gordon

Hayden helps a secret vegetable society member pick up their mystery box. Photo by Scott David Gordon

Love organic vegetables? Be sure to sign up for our Ceres Vegetable Society! Photo by Scott David Gordon

Sign up for the Ceres Vegetable Society so you can join us next time! Photo by Scott David Gordon

Taking a ride on our neighbor's horse at the CSA potluck. Thank you to Stan & Holly! Photo by Scott David Gordon

Well, it has been a bit of a wet week.   I was grateful, though, for the break in the rain we had last Saturday night just in time for the CSA member potluck.  I appreciate all of you who braved the seemingly unrelenting threat of rain to join us - I hope we made it worth your while!  I am always happy to show off our farm, but I was particularly excited for our CSA members to have a look.  As a farmer, I have always gravitated towards the CSA model - from the very beginning - even over on Holly Street -  it just made sense to me.  It is unbelievably rewarding to be able to talk one-on-one with those of you who feed your families with our vegetables, and on Saturday, I got this chance.

One CSA member I got to reconnect with was Deborah Marsh.   After the event, Deborah was kind enough to email us her impressions of the farm - thanks so much, Deborah!  Here's what she had to say -

"We had a great time at the CSA potluck last Saturday. It was my first time visiting the Garfield farm as I did my volunteer work at the Hergotz location. I'd wanted to check out the 'big farm' for several years, and this was the perfect opportunity. We weren't going to let the crazy weather stop us. Our first impression of the farm was one I'll never forget - the rows and rows and rows and rows of Dino (Lacinato) kale!! This is my favorite type of kale. The endless rows of vegetables reminded me of the endless rows of corn in my home state of Wisconsin. After taking my eyes off the kale, the next thing I remember was seeing the beautiful horse/pony getting ready to give rides to the kids. I love horses, and I almost ran along side the kids as they were getting their rides. We set up our chairs next to a nice couple with a young son who was having the time of his life. There was a huge pile of sand for him to play in, and it was close enough to his parents that they could keep their eyes on each other. The big smile never left his face. The food was of course amazing, and A DJ provided lively music and created such a festive atmosphere. One of the highlights of the potluck was spending some time with Brenton and hearing of his future dreams and schemes. His boundless energy and spirit is crazy fun!! The love he has for what he does can only bring happiness and good fortune. One of my mottos is 'nothing ventured, nothing gained', and Brenton is one of the few people I've met in my life who embodies that motto! "

Thanks so much, Deborah!  I agree it was a wonderful evening of good conversation, great food, and amazing tunes thanks to the folks at Breakaway Records.  And, as you will see from the photos, the weather was amazing.  But it was our CSA members made this event so special - we need to do it again soon!  And thanks, too, to our great neighbors, Stan and Holly, for bringing their horse down - it clearly was a big hit!

Yum! Lining up for the good food prepared by our CSA members. Photo by Scott David Gordon

Finding a friend at the CSA member potluck. Photo by Scott David Gordon

Brenton tells CSA members about the new secret vegetable society! Scroll down to learn more. Photo by Scott David Gordon

Kids find the sand pile at the CSA member potluck. Photo by Scott David Gordon

Thanks, Breakaway Records, for spinning some great tunes! Photo by Scott David Gordon

Relaxing at the CSA member potluck. See you next time! Photo by Scott David Gordon

With all of this rain, it has been a bit of an unusual May.  Certainly, the wetness makes our day-to-day operations more difficult, but I would take the rain over the threat of drought any day.  And before long, I know we will be steeped in the hot days of summer.  This means that tomatoes are on their way - and all of the other fruits and vegetables of Summer.  If you have been thinking about it, now is an excellent time to sign up for our CSA as you can reap the abundance of this coming season (for more info or to sign up, just click here).  Already a member?  I give you my thanks yet again and ask you to help us spread the word - tell your friends and neighbors about us.  We want to grow this amazing community of farm supporters!

JBG is Hiring!

The looming tomato season (and harvest) also means that we need more hands on the farm.  Accordingly, we are looking for good workers to join our staff for the season.  Ever considered working on an organic farm?  Here's your chance to give it a try!  It's not for everyone, though.  Please only apply if you know you can handle both physical labor and working in the Texas heat.  For the complete job descriptions for our tomato crew, please click here.  And also be sure to check out our open permanent positions.  We are looking for vegetable couriers and, if office work is more your style, we are also hiring a Part-Time Payroll Accountant.  Click here to access all open positions.  Come join our team and be a part of this one-of-a-kind community-supported organic farm!

CSA Box Contents Week of May 18th

CSA Box Contents Week of May 18th

Medium Box
Bean, Green
Beet, Red
Carrot, Orange
Greens, Collards
Greens, Kale, Dino
Herb, Fennel
Herb, Spearmint
Leek
Onion, Yellow
Potato, Red

By Jessye Hipp

Broccoli Pesto

Time: 20 mins Serves: 4

-2 heads of broccoli, cut into florets

-10-15 fresh basil leaves

-3 small garlic cloves

-1/2 cup freshly grated Parmesan

-1/4 cup low sodium chicken broth

-1/4 cup olive oil

-1 tsp red pepper flakes

-salt & pepper

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Bring a medium pot of water to a boil. Add the broccoli florets and cook for 3 minutes. Drain and rinse with cold water to stop the cooking process.

Add the garlic and broccoli to a food processor. Pulse until the broccoli is very fine.

Add the basil, Parmesan cheese, chicken broth, olive oil, red pepper flakes, and a generous sprinkle of salt and pepper. Blend until smooth. Add additional olive oil if the pesto needs to smooth out. You don’t want the pesto to be too thick or too thin.

Toss with whole-wheat pasta for a nutty bite, or use as a dip for veggies, or spread on a sandwich. Enjoy!

 

We are proud to announce that Johnson's Backyard Garden is inducting new members into our Secret Buyer's Club, The Ceres Vegetable Society.  To join the mailing list and receive these exclusive offers, click here.

Today, Thursday, May 21st,  we are teaming up with the fun-loving beer aficionados at The ABGB, a unique Austin brewery with amazing house brews and awesome pub cuisine.  The folks at The ABGB will be offering a surprise for those who are purchasing mystery boxes - available only with a special voucher.  To sign up for a mystery box this week, click here.

What is the Ceres Vegetable Society all about?  This club is for people who LOVE to COOK, LOVE fresh produce, and LOVE a surprise. We will be selling Mystery Boxes at undisclosed locations all over Texas at totally random dates. Meet ups of the Ceres Society will also include live music, chef collaborations and more.

What is a Mystery Box?  Mystery Boxes are full of only the freshest, in-season JBG organic produce for only $25. If and only if you reserve this awesome box packed with mystery, you will be eligible for a gamut of add-on fruit, coffee and more from our local farmer friends. We will also offer Inglorious Vegetables at a 30%-50% discount off our normal prices. These Inglorious Vegetables are fresh and delicious, but may be over or under-sized, funky-shaped, or otherwise not as glamorous as their market counterparts.

Join the Ceres Vegetables Society mailing list today by clicking here.

Volunteer at our Garfield farm! Photo by Scott David Gordon

Ever thought about volunteering at JBG?   We'd love to have you, and it's a great way to learn more about organic farming. JBG Volunteers help out on the farm for half a day. We have two locations in Austin:  Hergotz and our Garfield Farm.   At Garfield, where we grow our vegetables, you can help in the greenhouse or in the fields. At Garfield we accept volunteers Monday through Friday from 8-1 am.  We accept volunteers at our Hergotz location from 8am-1pm Tuesdays through Fridays and an additional shift from 1-6 on Fridays. At Hergotz, you can help in the packing shed, packing and sorting vegetables.

If you’re interested in volunteering, please contact us in advance and let us know when you’d like to help.  Because of high demand, it’s essential to RSVP at least 48 hours before you want to volunteer.  You must receive confirmation prior to coming to JBG.  Let us know if you want to give it try by emailing us at volunteer@jbgorganic.com.

A lady bug at JBG. Photo by Scott David Gordon

This rain has been unbelievable, and our plants and flowers are soaking it up.  Check out those growing tomato plants and that amazing green bean harvest!

Tomato plants. Photo by Scott David Gordon

Tomatoes on the vine. Photo by Scott David Gordon

The flowers are loving all of this rain. Photo by Scott David Gordon

Green beans growing in the field. Photo by Scott David Gordon

Green bean harvest. Photo by Scott David Gordon

Our greenhouse manager, Enrique, transfers a fig tree start. These were grown from clippings from the fig tree outside of the JBG office. Photo by Scott David Gordon

Photo by Scott David Gordon

Tractor wheel caked in mud. Photo by Scott David Gordon

As a farmer in Central Texas, my relationship to the all of the rain we've been having is complicated. Since I'm all too familiar with the threat of drought, I never want to say anything bad about the rain.  The truth is, we sure need it here - and lots of it.

And this is exactly what we are getting: days, and now going on weeks, of significant rain. In the long run, this is what we need to diminish the threat of drought, and it makes me happy to think of all of this beginning to refill our aquifers and lakes. As a farmer, I know my eye has to be on the future while simultaneously dealing with the problems at hand. For the future, this rain is a very good thing.

There are, however, problems at hand.  If you talk to our Assistant Farm Manager, Mike Reed, he will tell you flat out, “It’s bad out there.” First of all, there is the omnipresent problem of mud. Everything – and I mean everything – is caked in it. Our packing shed crew does their best to wash and clean the harvest, but it is impossible for them to get off all of the mud.

When you get your CSA shares this week, you will see some of this mud, and as your farmer, I ask for your understanding as we work under these unusual conditions.   We’ve had to harvest our potatoes in the rain, something we never do.   In fact, we usually stop watering our potato plants two weeks prior to harvest so that the surrounding soil and the potato skins can stay dry and have a chance to harden up.  Well, it didn’t matter one bit that we had stopped watering - Mother Nature had other ideas!

Given the forecast, we decided to go ahead and harvest the potatoes despite the wet conditions.  What this means for you is that the potatoes in your CSA box are uncharacteristically muddy, and in this case, the mud is intentional.  We purposely didn't wash it off.  This is because the mud serves as a protective cover for the skin and allows the potatoes to cure a little longer before you cook them.  I thank you for putting in the extra effort to clean these little guys - believe me, it will be worth the effort as they are delicious.

Our Assistant Farm Manager, Mike, has been working hard in these unusually wet conditions. Photo by Scott David Gordon

All of this rain has slowed things down considerably for our crew. Mike also said, “everything is slower and harder to do.” Imagine trying to harvest in muddy fields – your boots get a little heavier with each step you take. Also, it has been impossible to stay on our planting schedule. Currently, our tractors are of limited use. Plus, guess who also really likes this rain? Bugs! That means we can’t do much direct seeding, either, because all of these rain-loving bugs just eat up the seeds we put down.  Transplants do better, but it is a very slow process when done by hand in rain-drenched fields.

So, my hat goes off to our hard working crew. Typically, these wet conditions come and go pretty quickly, but this rain has hung around. And around. Our crew just keeps going, though. They are out there everyday, adapting to the changes the rain has wrought and doing it with incredible professionalism. I feel very lucky to have such fine people working for JBG. I imagine that they, like me, must also take the long-term view, since without rain, we would all be out of a job. It’s a frightening concept to think your water supply could disappear, and I think this is why no one wants to complain.  We would take this rain over the alternative any day.

As this rain continues, I hope that you will also take a long-term view. We are working really hard to grow the best organic vegetables we can for you, but the weather is beyond our control. It sure is a mess out there, but the good news is all of this rain will help enable JBG to grow your vegetables for years to come.

CSA Box Contents Week of May 25th

CSA Box Contents Week of May 25th

Medium Box
Bean, Green
Beet, Red
Cabbage, Green
Carrot, Orange
Herb, Fennel
Herb, Spearmint
Leek
Onion, Yellow
Parsnip
Potato, Red

By Megan Winfrey

Hey ya'll!

My name is Megan. I am a wife, brand new mama, and long time supporter of JBG. I've been a farmer's market frequenter for years, but since the arrival of our little one last month, I decided to hop on the CSA train. Let me tell ya, being able to count on a supply of fresh, organic produce every week has made life so much easier - and actually given me time to cook! I look forward to posting here weekly with recipes and ideas based on the contents of the current CSA box. Bon Appétit!

French Style Leek Tart

2-3 leeks, thinly sliced

2 tbs. butter

4 tbs. cold butter, cubed

1 cup cream

1 cup grated gruyére, swiss, or parmesan cheese

1 1/2 cups unbleached flour

2 tbs. salt

5 tbs. ICED water

For the crust: Gently mix flour and salt in a large mixing bowl or in a food processor. Use your hands to mix in the 4 tbs. of cold cubed butter, or add slowly to the food processor while pulsing. Add the iced water, one tbs. at a time. If done in the food processor, the dough will form into pea sized balls. Once combined, form the dough into a disc and let it sit in the refrigerator for 30 minutes or until chilled.

Once the dough has chilled, use a floured surface to roll out an appropriately sized circle for your pie or tart pan. Lay the crust into your pan and flute the edges. Line the crust with aluminum foil and lay down pie weights or uncooked beans to keep the crust from rising. Bake for 10 minutes at 375ºF



For the filling: Melt 2 tbs. of butter in a large skillet over medium heat. Cook the leeks until soft, about 10 minutes. Salt and pepper to taste. Reduce heat to low and add the cream and cheese. When the cheese is melted, pour the filling into your par baked crust and bake for 30 minutes at 375ºF

Side note: You are probably thinking "What? No eggs?!" And as crazy as it sounds, there are no eggs in this recipe. You can add 2 beaten eggs to the filling if you want for a fluffier, quiche like consistency.

Enjoy this dish for breakfast, lunch, or dinner! It's a delicious and easy way to use up those beautiful leeks.

Come work for JBG! Photo by Scott David Gordon

We're hiring for seasonal and permanent positions at JBG - to check out the full list, please click here.  With the tomato season on it's way, we need a few dedicated people to join our crew for the Summer.  We are also hiring a Farm Courier and a Cooler Inventory Manager.  And if office work is more your speed, check out the open position for a Payroll Accountant.  Come be a part of our amazing team - click here for descriptions of our current employment opportunities.

Caging tomato plants in the mud. Photo by Scott David Gordon

Well, we made it through another rainy week.  As you will see, our fields are a little muddy... We're working it through it, though - and check out the tomatoes and peppers we have on the way!

Some parts of our fields are muddier than others... Photo by Scott David Gordon

Montana drives tomato stakes into the mud. Photo by Scott David Gordon

Eric gets even more tomato stakes into the ground. Photo by Scott David Gordon

Photo by Scott David Gordon

And the tomatoes are coming in! Photo by Scott David Gordon

And peppers - here's a purple bell. Photo by Scott David Gordon

Bell pepper. Photo by Scott David Gordon

And more peppers - it's just the start. Photo by Scott David Gordon

A spot of sunshine. Photo by Scott David Gordon

Our plan to attract bees seems to be working. Photo by Scott David Gordon

Harvesting during a break in the rain. Photo by Scott David Gordon

Who would have thought I would still be writing about rain this far into May? Turns out, this has been the wettest May ever. But you wouldn't have had to tell that to anyone on our crew - they already know it's been one for the record books! The storms have offered welcome relief from drought, but they've come with a cost, too. My heart goes out to all of your who have experienced any flooding or other storm damage. It definitely has been a tough Spring for many people living in Central Texas.

Parts of our Garfield farm flooded due to rain. Photo by Scott David Gordon

As a farmer, I have never experienced weather quite like this. And I know I am not alone - many other growers in our community are struggling to recover from these unprecedented storms. I have been asked by quite a few people if there's anything they can do to help, and my answer is always the same - now more than ever, you need to support your local growers. This means doing things like going to the farmers market even if it is raining (we will be there, rain or shine!) or signing up to get a weekly CSA share from a local farm. In times like these, I have a heightened appreciation for all our CSA members. It is your consistent support that carries us through these rough patches - you have my sincere thanks once again. Really, I don't know what I would do without the strength of this community.

Over the past week, I have had more time than usual to think as I went on a sailing trip down in Florida with my father. We planned this before the rains hit, and I didn't want to cancel on him. Plus, there really wasn't anything I could do about the weather. Had I decided to stay home, I think I would have just been fretting even more over something that was out of my control.

Out on the water with my dad.

Now, I am really happy that I decided to go. I had a fantastic time with my dad. When I was growing up, we sailed and even raced together (try to picture me racing in a '79 Hobie Cat!). I am super competitive, so when some of my dad's buddies challenged me to a race last week, I of course said yes. And guess who won? Not me! Those guys are seriously good at sailing - it takes a lifetime of experience to be a good sailor, and they clearly have put in the work. In this way, sailing is like farming - you gain knowledge with each year. This year, I suspect I will learn a lot more about dealing with heavy rain...

Wild plum harvest.

My dad and I also spent some time in the historic parts of Panama City, and I took every opportunity I could to go running. On one of my runs, I came across some wild plums and was transported back to my childhood in Alabama. As I kid, I used to walk down dirt roads in search of these little treasures. Believe me - there is nothing like a ripe wild plum! Thanks to my dad, I also got to have some homemade squash pickles made from the squash in my father's garden. They were amazing - I included the recipe at the end of this post so you can make them, too!

Squash pickles. Look for the recipe in the blog next week!

As a farmer, I don't really like to be away from home for too long. I have to say, I'm especially glad to be back with my wife Beth and our four kids, Lila, Drew, Ada and Jimmy. Last week was amazing, though - it was wonderful to be able to reconnect with my father through our joint love of sailing. And, I got to see my Grandmother Mama Nell for a few days - she's turning 89 this year! So, I feel grateful for the break but even more thankful to be back with my family and doing what I love. How does the saying go? You can take the farmer out of the field, but you can't take the field out of the farmer... or something like that. You know what I mean!

BREAD AND BUTTER PICKLES (Use yellow squash, zucchini, or cucumbers)

INGREDIENTS

• 2 pounds of yellow squash, zucchini or cucumbers, cut into 1/8-inch-thick rounds (about 6 1/2 cups)

• 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)

• 2 heaping tablespoons coarse salt

• 3 cups cider vinegar or distilled white vinegar

• 2 1/4 cups sugar

• 1 teaspoon whole mustard seeds

• 3/4 teaspoon celery seed

• 3/4 teaspoon whole black peppercorns

• 1/4 teaspoon turmeric

• 3 fresh jalapenos (sliced round or lengthwise) or 3 dried hot chiles or

• 1/4 teaspoon crushed red-pepper flakes

DIRECTIONS

1. Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes, dried chiles to a boil in a saucepan. Add your choose or combo of squash, zucchini or cucumbers... and onion. Return cucumbers to a boil (if using squashes and or Jalapenos, add them, then remove from heat; do not return to a boil).

2. If eating within a week..(I at two jars in two days on vacation) just add the squash, zucchini or cucumber and onion/pepper liquid mixture to the mason jars and refrigerate. The bread and butter pickles can be eaten immediately!

3. For storage...I never take the time for this. Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.