CSA Box Contents Week of August 3rd

CSA Box Contents Week of August 3rd

Medium Box
Cucumber, Pickling
Eggplant , Regular / Black
Greens, Spinach, Malabar
Greens, Sweet Potato
Herb, Basil
Melon, Cantaloupe
Okra
Pepper, Poblano
Potato, Red
Squash, Zucchini

Our zinnias are looking fantastic! Photo by Scott David Gordon

Now that August is here, we can count on one thing - high temperatures!  Our crops are looking great out there, though.  And our flowers - check out all of the beautiful colors that Scott David Gordon captured this week.

Photo by Scott David Gordon

And beautiful patty pan squash. Photo by Scott David Gordon

Harvesting squash. Many, many thanks to our hardworking crew who harvest in all conditions to bring in the harvest year round. Photo by Scott David Gordon

Yellow squash harvest. Photo by Scott David Gordon

Budding patty pan squash. Photo by Scott David Gordon

Thank you to the volunteers from Equalman who helped us out this week. Photo by Scott David Gordon

Visit from a bee. Photo by Scott David Gordon

Zucchini harvest. Photo by Scott David Gordon

We have lots of melons growing out there. Photo by Scott David Gordon

More planting for fall - we've got cooler temps on our minds! Photo by Scott David Gordon

Our Greenhouse Manager, Brandon, waters transplants for Fall. Photo by Scott David Gordon

Just harvested braising mix. Photo by Scott David Gordon

Braising mix in the field. Photo by Scott David Gordon

Zinnias in the field. Photo by Scott David Gordon

It's hot out there - eat some watermelon to stay hydrated! Photo by Scott David Gordon

It has been one hot week out there! Like many of you, though, I am thankful that the above 100-temps at least waited this long to get to us. And for you tomato lovers out there, this delay in the heat has an added bonus. I was talking to Vicente, our Harvest Manager, and he said our tomato plants may produce fruit for up to four more weeks! Now, granted, the tomato quality may go down a little bit since the plants will be fighting 100+ temperatures, but I am amazed that we may still have this crop well into August. I think the reason for this length in productivity can be explained in two ways. First, as I said, until now, we've had a pretty mild summer. Second, Vicente and his crew have done an amazing job taking care of these plants. Typically, we hire a temporary summer crew to handle the tomatoes because the volume is so high. This year, though, we decided to organize things a little differently. Vicente took the lead on the tomatoes, and he and his full-time crew did an outstanding job. So, when you are able to have one of our tomatoes this August, know that you have Vicente to thank!

Vicente, our amazing Harvest Crew Manager, helps out with the gathering of sunflowers. Photo by Scott David Gordon

On a totally different note, I have been hard at work on my submission for Farmer as Artist, the annual show that exhibits the artwork of individuals in the farming community. In the past, I have shown some of my paintings and photographs at this event. And this year, while I will still include some photos and video (I caught the photography bug this Spring!), I also wanted to do something different, but I didn't know what. Then it came to me - I should redo the fish sculpture I created back on Holly Street about 10 years ago! That fish has literally weathered many storms (we've kept it outside for 10 years...) and so had been looking a little worse for the wear. Now, with my son Jimmy's help, it's on its way to a full restoration.

Ten years ago when I sat down to create what would become this fish, I didn't really have a plan in mind - I just knew I wanted to make something. I had some chicken wire and some concrete mix let over from other projects I was doing for our small backyard garden CSA, so I decided I would use these as materials. As I went along, the fish started to emerge. Once finished, it wasn't exactly a friendly fish - it looked a little fierce, but I loved it. When we moved from Holly to Hergotz, it went will us and has guarded our house ever since.

My thanks to Jimmy for helping me to restore this one-of-a-kind amphibian. Amazingly, he wasn't even born when I first created this fish, so it's even more meaningful to me that he now has a hand in it's restoration. Thank you, Jimmy, for all of your help! I was going to include a photo for everyone to see, but then I thought, people need to come to the show to see the finished product! So, mark your calendars: the opening reception for Farmer as Artist will be on Saturday, August 29th, from 7pm to 9pm at Prizer Gallery (2023 E. Cesar Chavez, Austin, TX 78702). Stop by and see the fish as well as the work of so many other talented area farmers.

Photo by farmer Tim Miller and Laura Baskin. Come see their work at the Farmer as Artist show Saturday, August 29th!

CSA Box Contents Week of Aug 10th

CSA Box Contents Week of Aug 10th

Medium Box
Beet, Red
Carrot, Rainbow
Cucumber, Pickling
Eggplant , Regular / Black
Herb, Basil
Melon, Cantaloupe
Okra
Potato, Red
Radish, Red
Squash, Zucchini

By Megan Winfrey

Last weekend was spent at Ink's Lake with my side of the family, enjoying some boating, lots of sun, and even more food. I reserved most of my CSA box to contribute to the weekend meals, and it was such a perfect way to incorporate healthy food when such meals usually consist of chips, queso, hot dogs and the like. The most popular dish I made was this pasta salad - it's easy, so fresh, and perfect for a crowd. Enjoy!

Herbed Chicken Pasta Salad

1 large or 2 small chicken breasts

1 package Fusilli pasta

4 small cucumbers, sliced into half rounds

3 cups of cherry tomatoes, halved

1 cup basil leaves, cut into ribbons

1 cup Blue Mountain Greek yogurt (or a plain yogurt)

1/4 cup white wine vinegar

1/2 tsp. cayenne pepper

Salt and Pepper

Garlic Powder

Cook pasta to al dente. Drain and set aside to cool.

Cook the chicken all the way through, about 4 minutes on each side at medium-high heat. Marinading the chicken is encouraged! Try dijon mustard and herbs, balsamic and herbs, a spicy pepper rub, whatever your heart desires.

Let the chicken cool, then shred using two forks.

Put the chicken and pasta into a large bowl.

Add the chopped vegetables and basil ribbons & mix lightly.

Add the Greek yogurt, cayenne pepper, and white wine vinegar & combine well.

Salt, pepper, and garlic powder to taste & combine once more.

Keep in the refrigerator until ready to serve, best at room temperature.

It's time again for Slow Food Austin's Grub Trivia!  It's happening this Sunday, August 16th, from 12pm to 4pm at Saengerrunde Hall!  Get your tickets by clicking here!

This food-focused, epic pub-style trivia game will feature an open bar and a special tasting from more than a dozen of Austin’s finest “slow” restaurants and artisans.  John Antonelli of Antonelli's Cheese Shop will join as master of ceremonies. Bryan Butler of Salt & Time Butcher Shop and Salumeria will host the famous halftime hog butchery show with a live auction of the cuts. Special guest Andy Langer will be the half-time show auctioneer.

Slow Food Austin will also present its Snailblazer of the Year Award to a member of the food community who has made a significant impact for the cause of “Good, Clean, and Fair Food.”

All are welcome – as teams or individual “spectators” – to join in the fun and savor an edible education!  Get your tickets by clicking here!

Yes, you!  Farmshare graduated an amazing group of students this Spring, and now they are gearing up to start their second class of organic farmers-in-training.   They've launched an Indiegogo Campaign that will enable them to complete their campus and give students the best possible experience - we hope you will give them a hand by clicking here.

This is a crowd-funding campaign, so support is needed at any level from as many people as possible.  This means you!  Please give and please spread the word.  And this year, they have some amazing perks to thank you for your contribution - click here to see them all.

Farmshare Austin is an innovative 501(c)3 that envisions a future of resilient local food economies that provide farmers with livable incomes, value the resources needed to farm, and ensure organic food access.

Early morning okra harvest. Photo by Scott David Gordon

This week has been a hot one!   As our photographer, Scott David Gordon knows, the best time to be on the farm is in the morning.  He arrived just as the sun was coming up to capture images of the okra harvest.  The good news is, despite the heat, our crops are doing well, and we are in full production mode in our greenhouse preparing for fall planting.  And, as you will see from Scott's pictures, our fall tomato plants are looking good - we've been busy getting stakes in the ground to support them as they grow taller.  Hope you all are finding a way to stay cool in this August heat - fall will be here before you know it!

The sun coming up over the okra fields. Photo by Scott David Gordon

Okra reaching for the sky. Photo by Scott David Gordon

Just harvested okra. Photo by Scott David Gordon

Fall tomato plants ready to be staked. Photo by Scott David Gordon

Tomato plant closeup. Photo by Scott David Gordon

Flowers soaking up the sun. Photo by Scott David Gordon.

Just harvested bok choy. Photo by Scott David Gordon

Basil closeup. Photo by Scott David Gordon

Adrienne gathers transplants for Fall planting. Photo by Scott David Gordon

And those sunflowers are still going strong! Photo by Scott David Gordon

Here's parting shot of this week's sunflower harvest. Photo by Scott David Gordon

We have fresh-cut organic flowers! Photo by Scott David Gordon

Interested in working on an organic farm? Consider joining our amazing team!  We are looking for a Farm Administrator, a Tractor Driver, a Farm Handyman, and a Wholesale Packing Crew member. Click here to see a full listing of these jobs and requirements.  Thank you!

CSA Box Contents Week of August 17th

By Megan Winfrey

I just love the colors in this week's recipe. So fresh and vibrant! Too bad the colors don't hold out too well after baking - but hey, it makes the preparation all the more enjoyable! This is a simple, delicious dish that pairs equally well with red meat or chicken, or could also serve as a main vegetarian course. Enjoy!

Purple Potato and Summer Squash Casserole

• 10-15 purple potatoes, sliced long-ways
• 5-6 round summer squashes, sliced into rounds
• 1 medium onion, sliced
• 3 cloves garlic, chopped
• 1 17 oz. box of tomato soup (I used Pacific Naturals)
• 2 cups grated cheddar or mozzarella cheese (or a blend of both)
• Salt and Pepper

Preheat the oven to 350ºF

Put a layer of tomato soup into the bottom of a small-medium casserole dish. Start with the sliced potatoes and make a single layer on top of the soup. Next, make a layer of squash slices. Next, sprinkle a layer of sliced onions and chopped garlic. Top with salt and pepper & a 1/2 cup of cheese. (1 cup of cheese will go into the layering, and 1 cup will go on top)

Start again with a layer of soup and repeat that process until the vegetables and soup are all utilized. Top with the remaining cup of cheese, cover with tin foil, and bake for 50 minutes. Remove the tin foil for the last 10 minutes of baking, for a total of 1 hour in the oven.

Let cool for about 10 minutes and serve!

CSA Box Contents Week of August 17th

Medium Box
Cucumber, Slicing
Eggplant , Black
Greens, Sweet Potato
Herb, Basil
Melon, Farmers Choice
Okra
Pepper Bell, Green
Potato, Red
Squash, Butternut
Squash, Zucchini

We're all feeling a little cooler after that Thursday afternoon rainstorm! The field crews were all grateful for the short break from their work as well. This week we're harvesting more Summer bounty while beginning to seed and transplant loads of your favorite crops for Fall. We've got some lovely greens available this week as well as you'll see in the photos below. Enjoy!

Zinnia. Photo by Scott David Gordon

Baby arugula is an August favorite around here. Photo by Scott David Gordon

The sunflowers sure are getting tall! Photo by Scott David Gordon

Photo by Scott David Gordon

Eggplant harvest. Photo by Scott David Gordon

The eggplant is thriving despite the hot weather. Photo by Scott David Gordon

We've still got loads of sunflowers! Photo by Scott David Gordon

Arugula is back! Photo by Scott David Gordon

Montana seeded our first fall Cilantro this week! Photo by Scott David Gordon

Cilantro seed. Photo by Scott David Gordon

Montana on the tractor. Photo by Scott David Gordon

It's going to be a great Fall season at the farm. Photo by Scott David Gordon

Our zinnias are doing great, especially after Thursday's rain. Photo by Scott David Gordon

A honeybee visits our flower patch. Photo by Scott David Gordon

We're starting to see greens again at the farm. Photo by Scott David Gordon

Look for red mustard at markets this weekend! Photo by Scott David Gordon

Harvesting mizuna. Photo by Scott David Gordon

Our first Fall successions are in the ground! Photo by Scott David Gordon

Sunflower harvest. Photo by Scott David Gordon

We can't get enough of these sunflowers. Photo by Scott David Gordon

Building a shade structure at the Garfield farm will allow us to grow more nursery stock like figs and grapes. Photo by Scott David Gordon

Putting in the posts for our new shade structure. Photo by Scott David Gordon

Harvesting malabar spinach. Photo by Scott David Gordon

Papalo and arugula growing - so much green! Photo by Scott David Gordon

 

Harvesting baby arugula. Photo by Scott David Gordon

August is always a period of transition here at the farm. All of the crews are still working hard to harvest summer's abundance - melons, eggplant, and even some warm-weather greens are some of the favorites coming out of the field this week - but the focus has started to shift towards the upcoming Fall season. I love to plan for the future on the farm, and I always have big dreams for what we're going to do next. Here's what we've been doing this week:

Remember those grapes we planted back in March? Well, this week we are building our trellis, and man, this is a BIG project. Our new mechanic jumped right into a busy first week of work cutting 600 steel pieces for the new trellis. And that's just the first step of the process! Next we will drill holes in the metal, attach them to their posts, string cordon wire between the posts, and then train the grapes up! When I first planted these grapes, I didn't think about all the work that would go into creating the vineyard. As a farmer, you have to be an eternal optimist - I like to envision the end goal of a project without worrying about the obstacles along the way - sometimes you just have to jump right in and learn as you go! Luckily, we have some top-notch crews here at JBG who can make my big dreams a reality and I'm grateful to them this week.

We're building a Geneva Double Curtain trellis for the grapes we planted earlier this year.

Crop planning for Fall is another project that's been a focus for our time and energy at JBG this week. This spring and summer brought some of the wildest weather we've seen in years, and the floods definitely had an impact on our Summer crops. But I can feel that this is going to be the best fall yet! We're starting to transplant Fall brassicas - cauliflower, broccoli, collards, etc., and it feels like we are ordering seeds like crazy right now! Brandon and Adrienne in the greenhouses are working overtime, and we might even have some Saturday volunteer shifts coming up in the greenhouses - stay tuned!

Especially at times like these, I am grateful to farm for such a supportive community. It's the commitment of our CSA shareholders that helps us pay for these seeds, tools, inputs, and labor upfront, before our harvest, in order to make the Fall season happen at JBG. This is what Community Supported Agriculture is all about. If you've been thinking of joining our CSA or know someone who has, now is the time of year when your membership can make that extra difference in helping support your local farm. We're offering the first box FREE for new members with the code VEGNOW at checkout. I hope you will join us!

Brandon in the greenhouse. Photo by Scott David Gordon

It's time to pull out your planners and start blocking off dates! The next few months are jam-packed with some exciting farm events for our community -- we're wondering when we're going to have time to work in the fields with all the fun happening!

August 21 - Creative Mornings @ in.gredients

Tomorrow morning, Brenton will be speaking at the Creative Mornings Austin event at in.gredients, East Austin's zero-waste grocery store. He'll go into the history of Johnson's Backyard Garden, as well as his personal life before JBG and some of the factors that led him to becoming a farmer. Don't miss out - photos of Brenton with the original VW bus will be resurfacing!

Tickets to the event are sold out, but you can join the waitlist by clicking here.

August 27 - Ceres Vegetable Society Pop-Up @ Ginny's Little Longhorn

Our friends at Ceres Vegetable Society are at it again - they've teamed up with the folks at Ginny's Little Longhorn, the original North Austin honkytonk, to bring you a summer pop up market next Thursday! Sign up for a mystery box and add ons ranging from locally raised rabbit, mustard & tarragon sausages to grow-at-home mushroom kits.

Pre-order your mystery box and delicious local and artisanal food products here.

A photo Brenton took at Ginny's last week!  

August 29 - Farmer as Artist @ Prizer Gallery

Now in its third year, Farmer as Artist is an annual event hosted by the Prizer Gallery that showcases the creative side of the Texas agricultural community. This year is sure to be a good one, with pieces representing JBG, Boggy Creek Farm, Tecolote Farm, and many more!

The event is free and open to the public, the event page can be found here.

September 27 - Sunday Supper hosted by TRA

Come out to the Garfield farm to join JBG and the Texas Restaurant Association for a celebration of local farmers, chefs and the magic that happens when they come together! We have a group of top local chefs who will prepare samplings for folks to enjoy with craft beer and wine. Proceeds benefit the Capital Area Food Bank of Texas and the Texas Restaurant Association Education Foundation.

Tickets to the event can be purchased at the event page, and there are also a limited number of volunteer tickets available here.

October 24 - JBG Hoedown and Harvest Hustle

We had so much fun hosting a 5k fun run at the farm this spring, that we've decided to do it again! Save the date for the JBG's annual Fall Hoedown and Harvest Hustle on Saturday, October 24th. There will be great food and drink, live music, and a full day celebration of our awesome community at the JBG Garfield farm. Hope to see you there!

By Megan Winfrey

I love this week's recipe, because its a breakfast, lunch, or dinner-sorta dish. It's also really easy to throw together in a pinch, and I usually have all of the ingredients on hand. Except this time, I didn't have one of the most important ingredients - and egg to fry and put on top. I sincerely apologize for this, because the dish would look A LOT better with an egg on it (but what dish wouldn't?). 

Venison and Veggie Hash

• 1 venison ham, chopped 
• 4 red potatoes, cooked and chopped
• 5 small bell peppers, chopped
• 2 zucchini, chopped
• 1 onion, diced
• 3 cloves of garlic, diced
• 3 tbs. butter
• 1 cup chicken or vegetable broth
• 1 tbs. flour
• 1 egg per person
• Salt and Pepper

Heat the butter in a cast iron skillet over medium heat. Add the potatoes, onion, bell pepper, and zucchini, season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Make a well in the center of the vegetables and add the meat and garlic. Once the meat starts to brown, incorporate everything together and cook for another 5-8 minutes. Add the chicken broth and flour and stir. Let simmer for about 10 minutes until the sauce starts to thicken, stirring occasionally.

Once everything is thick and bubbly, turn off the heat and add salt and pepper to taste. Fry the eggs, sunny side up, and serve over the hash. Be sure to take a moment to appreciate the yolk dripping over delicious meat and vegetables before taking that first, glorious bite. 

CSA Box Contents Week of Aug 24th

 



Medium Box
Bok Choy
Cucumber, Pickling
Eggplant , Black
Herb, Basil
Melon, Farmers Choice
Okra
Pepper Bell, Green
Squash, Butternut
Squash, Zucchini
Turnip, White Japanese

Come lend a hang in our greenhouse! Photo by Scott David Gordon

We're excited to announce new weekend volunteer hours at the farm! A ton of requests for weekend opportunities come through our inbox, and with this Fall looking to be one of our busiest yet, we need YOUR help to help us seed for the upcoming season.

Beginning this weekend, we have shifts available from 8am-1pm on Saturdays and Sundays at our Garfield farm! We invite you to come out to our greenhouses and join our farm team for a day. We'll even reward you with some veggies for your time!

Email volunteer@jbgorganic.com to reserve your slot. Hope to see you at the farm!

Adrienne in the greenhouse. Photo by Scott David Gordon

The farm looks absolutely great these days! Our fields are filled with a mix of late summer crops like melons, eggplant, and more, while  we are also seeing the first of some fall crops ready while we fill the farm with new transplants. Overall the farm is looking really vibrant. The crews at the Garfield Farm have been hard at work on the transplanter this week; you can see photos of the team putting a new round of Broccoli into the ground in Scott's photos below! Also of note this week we're bringing the first of everyone's favorite -JBG's organic Kale - to the markets this weekend, so be sure you don't miss out!

A Tiger Swallowtail visits our zinnia patch. Photo by Scott David Gordon

This summer has been a great one for colorful flowers! Photo by Scott David Gordon

Zinnia. Photo by Scott David Gordon

Photo by Scott David Gordon

Jason and Brandon in the greenhouse. Photo by Scott David Gordon

Young brassica transplant. Photo by Scott David Gordon

We've been very busy on the transplanter this week. Photo by Scott David Gordon

Photo by Scott David Gordon

We're loving the pickling cucumbers this season! Photo by Scott David Gordon

Harvesting cucumbers - and eating a lot to stay cool in this heat! Photo by Scott David Gordon

Have you tried our Red Mustard yet? Photo by Scott David Gordon

We have our work cut out for us. Photo by Scott David Gordon

John gets transplants ready to go into the field. Photo by Scott David Gordon

Sweet potato greens. Photo by Scott David Gordon

A field of brassicas. Photo by Scott David Gordon

Photo by Scott David Gordon

Summer squash in the morning light. Photo by Scott David Gordon

Itty bitty zucchini. Photo by Scott David Gordon

Head to markets for the season's first Kale! Photo by Scott David Gordon

We have Lacinato Kale headed to market this weekend as well. Photo by Scott David Gordon

We're harvesting Collards this week too! Photo by Scott David Gordon

Green mustard. Photo by Scott David Gordon

Our summer harvests are still going strong, with beautiful colors on our Sweet Peppers. Photo by Scott David Gordon

Photo by Scott David Gordon

From the Farmer's Perspective: So, You Want to be an Organic Farmer...

Here at JBG, we get a lot of emails from aspiring young people wanting to try their hand at farming, and looking for a place to start. There are so many different paths into farming, and this week I wanted to feature 4 things you can do if you're interested in owning your own farm some day:

1. Try your hand for a day as a farmer.

Did you know that JBG offers volunteer slots at both of our locations - at our Hergotz packing and processing barn, and also at our Garfield Farm, where you can work in our greenhouses or out in the fields. Before you take the next step in starting your own farm, it's important to make sure the lifestyle is one that suits you. Farming is hard work, and more often than not it is extremely un-glamorous. Become a regular volunteer and you'll learn a lot from our staff, who have been doing this for years. We now have Saturday and Sunday volunteer shifts available in our greenhouse!

Our Greenhouse Manager, Brandon, waters transplants for Fall. Photo by Scott David Gordon

Email volunteer@jbgorganic.com to sign up for a volunteer shift and we'll be sure to send you home with lots of organic veggies for you and your family.

2. Intern or work at an organic farm.

One great way to learn how to farm is by taking an internship or apprenticeship at another farm, working side by side for a full season/year with an experienced farmer. Not only does this give you the practical experience of a full gamut of weather conditions, soil preparations, planting, cultivating, and harvesting throughout a season, but by working with someone who has been farming for years, you'll have the opportunity to ask questions and learn from an expert. Your internship will prepare you for paid jobs on other farms to continue gaining experience in agriculture on your way to starting your own farm. Interested in working for a farm here in town? We're hiring for a number of positions at JBG! Check them out here.

When looking for an intern- or apprenticeship, you have a lot of options to consider: Location? Small or large farm? CSA model or wholesale? Veggies, fruit, livestock, or a mix? Urban or rural? There are endless options available to you. Other things to consider - does the farm provide living quarters? Stipend? What is the teaching style of the farmer?

The National Center for Appropriate Technology (NCAT) has a wonderful list of farm opportunities, searchable by state, accessible here. World Wide Opportunities on Organic Farms (WWOOF) also has opportunities for short- and long-term farming opportunities all around the world.

Farmshare students harvest lettuce.

3. Enroll in Farm School!

One potential downfall of the apprenticeship model is the lack of dedicated "education" time on the farm -- at the end of the day, there is an endless amount of work to do on most farms, so your education will have to be very hands-on, in the field. This model definitely works for some folks, but for others, it might not be enough to gain a true understanding of the bigger farm ecosystem, or other aspects of a farm such as business development. If you're looking for a slightly more formal introduction to farming, there are a new crop of farmer education programs popping up all over the country - and central Texas is a hotspot!

No doubt by now you've heard us mention Farmshare Austin. This local non-profit has just closed their application process for it's second class of aspiring farmers for a six-month intensive education program in organic agriculture. Don't worry, interested farmers can also apply for their Spring class before January! In addition to the field experience of running an organic farm, Farmshare students are given 200 hours of dedicated classroom education time, covering topics from soil management, to crop planning, to business development.

Austin Community College has also launched its own Sustainable Agriculture program, set to launch this fall with its own dedicated educational farm at the ACC Elgin campus. This two-semester course will guide students through farm an business planning with an impressive set of teachers and lecturers from the Austin farming community.

There are a plethora of other farm schools throughout the country, from the UC Santa Cruz Center for Agroecology to Appalachian State's Agroecology and Sustainable Agriculture degree, and many other options between the two coasts.

4. Get started in your own backyard - or a neighbors!

Most of you have probably heard the story by now of my backyard hobby getting out of control, which led to the beginning of JBG as it exists today. I encourage you to start gardening or farming wherever you have the opportunity! This might be in your backyard, on a family member's piece of unused land, or by paying/trading a friend or neighbor (maybe in vegetables!) to use some space that would sit fallow otherwise. Land access is one of the most difficult barriers facing aspiring young farmers today, but don't let that stop you from growing your own food and practicing your growing skills NOW. We'll be here to fill in the gaps to keep your fridge stocked with organic goodies year-round.

To hear more of the farmer's perspective, follow @farmerbrenton on Facebook and Instagram

Flowers soaking up the sun. Photo by Scott David Gordon.