Another week has come and gone!  A burst of rain mid-week gave us a short break from the sun, and we are still rolling out the sweet summertime tomatoes.  San Marzanos are back on our availability list, so break out your sauce makin' ideas!  Peppers are slowly coming along, the basil plants are booming, and a surprise zucchini crop bouncing back from the Spring downpours has got us smilin' from ear to ear.  Plus, two journalists, Delphine and Moland, traveled all the way from Paris to check out Austin's "green scene," understand more about Austin's unique culture compared to the rest of Texas, and learn about our CSA program as it contributes to Austin's overall eco-consciousness!

A growing 'mater. Photo by Scott David Gordon.

Tomato tunnel. Photo by Scott David Gordon.

Thai Basil. Photo by Scott David Gordon.

Shishito galore. Photo by Scott David Gordon.

Sweet potato bloom. Photo by Scott David Gordon.

Close up of Basil. Photo by Scott David Gordon.

Tomato fever. Photo by Scott David Gordon.

Bell Peppers being transported. Photo by Scott David Gordon.

Carmen peppers on the way. Photo by Scott David Gordon.

Bell pepper beauty. Photo by Scott David Gordon.

Harvesting peppers. Photo by Scott David Gordon.

Carmen peppers. Photo by Scott David Gordon.

First round of Fall seeding. Photo by Scott David Gordon.

Delphine interviewing our Marketing and CSA Manager Extraordinare, Ada Broussard. Photo by Scott David Gordon.

Another week has come and gone, bringing with it a burst of rain and a brief respite from the sun.  The dog days of summer are almost upon us, and per usual, we are toiling ceaselessly to provide y’all with the best local, organic produce that we possibly can. Whether it’s torrential rain, strong winds, or scorching sunshine, we are out on the farm, doing a dance with the elements for better or for worse.  Currently, it seems as though we are in a state of constant rehabilitation from the setbacks of an immensely storm-saturated Spring.  However, with all the damage, there is always a silver lining, right?  Each hurdle we face, we learn tenfold, become more weather-savvy, but mostly, have a renewed respect for you, our amazing, supportive community.  We are constantly counting our lucky stars for the support.

Rain, rain, rain. Photo by Scott David Gordon.

In case you haven’t heard through the tomato-vine already, The Alamo Drafthouse has offered us their helping hand in our time of need, and are hosting a Rolling Roadshow fundraising event at the farm that you needn’t miss on July 9th.  They will be screening THE SEER, a film by Laura Dunn that will forever change the way that you eat, consume, and care about your local farmers and their farmland.  We are thrilled to be teaming up with the talented folks at the Drafthouse, and even more excited to have another reason to invite the community to enjoy our farm, learn, and interact.  If you love Wendell Berry, you will be over the moon during this cinematic masterpiece.  Even if you haven't heard of the inimitable W. Berry, come to support us in our recovery efforts, as the proceeds from this screening will be used to help us rebuild our four greenhouses that were destroyed by the relentless storms in May.  Plus, the teachings of Mr. Berry are something that we should all re-visit and learn more about.

Damaged greenhouses. Photo by Scott David Gordon.

Onto more information about the film!  Executive produced by Robert Redford and Terrence Malick, THE SEER premiered at SXSW and, among other recognitions, received a Jury Prize for Best Cinematography.  Since first seeing the film, we knew we needed to spread THE SEER’s message more widely to our Austin community.  Over the past few decades, rural farming has changed dramatically across America, and many of our country's agrarian virtues of simplicity, land stewardship, sustainable agriculture, and rootedness to place have been replaced by a capital-intensive model for industrial farming.  As America's foremost chronicler of this change, Wendell Berry has written extensively about the consequences of this divorce of culture from agriculture.  Among his primary themes is the loss of community we reap from decades of misguided agriculture policy.  Berry has been an inspiration to generations of farmers, entrepreneurs and conscientious consumers, and a film about him is long overdue.

Wendell Berry and his son. Photo from THE SEER.

THE SEER seeks to immerse us in Berry's community by telling the stories of several residents of Henry County, Kentucky.  The film follows their hopes and struggles and blends observational scenes of farming life with interviews of Berry and his family, close friends and neighboring farmers.  By screening on a working family farm, we are taking the film's immersion to a whole new level.  You will be seeing it on a giant projection screen under the starry night sky while surrounded by 200 acres of summer vegetable crops!  

Award-winning and stunning stills from THE SEER.

Award-winning and stunning stills from THE SEER.

In order to bring THE SEER’s themes home, we have also assembled a team of some of Austin’s own eminent agricultural players.  The Sustainable Food Center will lead a panel discussion among Austin-area farmers and hopefully set the scene for the day-to-day realities faced by the folks growing food in and for our community.  In addition to the farmers on the panel, other farmers will be in attendance, and it’s our hope that you meet, greet, and fraternize with the men and women growing food for you.

See you there?  Find tickets, the schedule, and more information here.

Award-winning and stunning stills from THE SEER.

A little reminder to our CSA community… please be patient with us as we are anticipating less crop variety in the coming weeks because of the great losses in the severe Spring downpours.  As always, the community is our cornerstone, and we are vastly appreciative.

“As I see, the farmer standing in his field, is not isolated as simply a component of a production machine. He stands where lots of lines cross – cultural lines. The traditional farmer, that is the farmer who was first independent, who first fed himself off his farm and then fed other people, who farmed with his family and who passed the land on down to people who knew it and had the best reasons to take care of it... that farmer stood at the convergence of traditional values... our values.” -Wendell Berry

CSA Box Contents Week of July 4th

CSA Box Contents Week of July 4th

Medium Box
Beet, Red
Carrot, Orange
Eggplant , Black
Greens, Sweet Potato
Herb, Peppermint
Leek
Okra
Potato, Red
Squash, Zucchini
Tomato, Farmers Choice

by Megan Winfrey

This was my first year participating in the JBG bulk tomato sale, and after eating about half of the cherry tomatoes in the car, I decided I'd use the rest for something really simple. Canned tomatoes - plain and simple. No vinegar, no herbs, no salt, just tomatoes, lemon juice, and a bit of water. These simple preserved tomatoes will keep for about a year in the pantry and can my used for anything. Anything at all. I can't wait until winter, when I open one of these jars to the fresh smell of summer tomatoes, ready to crush and become bolognese.

Whole Canned Tomatoes

• 2 lbs. fresh tomatoes
• 6-8 pint jars with lids and rings
• 6-8 tbs. lemon juice
• Filtered water
• Canning tongs
• Canning rack (or dish towel)
• Large soup or canning pot

Start by sterilizing the jars, lids, and rings. I like to run the jars through a hot dishwasher while I simmer the lids and rings for about 10 minutes. That way, the jars are still warm when it is time to fill them. You want to fill warm, sterile jars to prevent bacteria from being present in the finished product.

During or after that process, start preparing the tomatoes by scoring the bottom of each with an "X". This will allow the skin to start peeling away as they cook.

Once each tomato is scoured, start dropping them into a pot of boiling water in batches. Don't over fill the pot or it will take longer to come back up to a boil. The tomatoes need just 1-2 minutes in the boiling water. Check them frequently and when you see the skin puckering, they're ready to come out.

Using a slotted spoon, remove the tomatoes from the boiling water and into an ice water bath to stop the cooking process and cool them off for handling.

When all the tomatoes have been cooked, start peeling. I like to fill the jars as I peel, filling each jar to the very top.

Next, use the end of a wooden spoon to press the tomatoes down into the jars, releasing the juices. Add 1 tbs. of lemon juice to each pint, (2 tbs. each for quarts) then give each jar a good stir to loosen up any air bubbles and to distribute the lemon juice. Add filtered water if necessary to fill the jars within 1/2" of the top.

Next, wipe the jar rims off with a clean dish cloth. They won't seal well if there is any moisture on the rim.

Screw the lids and rings on, not too tightly, but just until they won't turn anymore.

Now, it's time to process the jars so that they become air tight.

Put a canning rack or a dish towel in the bottom of a large pot, fill generously with water, and bring to a rapid boil. Using canning tongs, gently lower each jar into the boiling water. Try to keep the jars from touching if you can. Set your timer for 85 minutes and check periodically that the water is at a good, rolling boil the whole time.

Once the jars are processed, lift them gently out of the water with your canning tongs and place them on the counter to cool. You may hear some hissing and popping, which means the lids are sealing.

Once cooled to room temperature, check that the center of each lid is sucked in tightly and not popped up or loose. If any jars did not seal properly, don't attempt to reseal. Put them in the fridge and use within the week. Properly sealed jars will be good in the pantry for at least one year.

Sizzling, sweltering, stifling heat.  Seems as though if we perspired one drop more we would melt away and evaporate into the callous Texas summer abyss.  We are so busy at the farm with projects on projects, our heads are spinning.  The dog days of summer have us swimming in eggplant, one of our favorite darlings from the nightshade family.  The lull in cucumbers has ceased as well, and we have a bona fide cucumber comeback on our hands.  So, break out those cucumber salad recipes that are so evocative of sweet, sultry summertime, and enjoy!

Photo by Scott David Gordon.

As always, we are working daily, harvesting this season’s vegetables, but also planning ahead for the next succession of crops.  We are looking forward to the cooler temperatures, and doing tons of seeding in the greenhouse for Fall planting.  There are a plethora of transplants getting their start in our greenhouse currently, the list including: artichoke, broccoli, cauliflower, amaranth, collards, kale, basil, kohlrabi, endive, bok choi, lots of peppers (hot and sweet), as well as a trial of a new orange bell pepper variety.  We’ve been planting early turnips and radishes, our fall round of peppers and tomatoes, malabar spinach, braising mix, and our last cycle of okra in the field this week, too.

On top of that, we are thrilled to announce that we harvested our first ever Blanc du Bois grapes!  Talk about a mouthwatering treat to beat the heat!  It’s been a long time coming, and is so sweet to see the literal and delicious fruits of our labor.  Give us a few more years for full grape production, but for now, we will be offering limited amounts at farmers markets.  Grab a bunch before we run out!

Photo by Scott David Gordon.

We are finishing up a total engine rebuild job on our 30-year-old 265 Case offset tractor.  This piece of equipment is used for one specific task on the farm which is first cultivation when the crops are an inch or two tall.  Thus far, this is probably one of the most complex repair jobs we have ever done of the farm.  We had to order pieces all the way from Japan, and combine new parts with old.  It’s been an intensive process, but we have learned immensely.

Tractor repair. Photo by Brenton Johnson.

We have also been graced with some amazing volunteer help this week.  Starting with a bee workday this past Saturday, volunteers came in, cleared overgrown underbrush, and brought in a new hive to its new home on the farm.  Jason Minnix, the lead beekeeper working with the volunteers, checked on the progress of the original hive, and the colony seems, albeit aggressive, happy and healthy with tons of honey to boot!  Along with aiding in the surfeit of greenhouse seeding, we can’t thank all of our volunteers enough for all the extra hands and smiles.

Photo from St. David's Environmental Guild.

Last but not least, we are chompin’ at the bit for the showing of The Seer at the farm this Saturday night, July 9, hosted by the Alamo Drafthouse.  In case you haven’t heard, the proceeds will go towards rebuilding our greenhouses that were demolished by storms, as well as generally aiding in healing from so many setbacks that the overly water-saturated Spring supplied.  We are preparing the farm this week, and couldn’t be more excited to welcome everyone to such a special, unique event.  There will be more than 20 different local farms represented at the affair, plus farmers (and kiddos) get in free of charge!  The Ginger Armadillo, El Cruz Ranch, and Cold Ones Pops, will be slingin’ delectable treats and savory dishes from their food trucks, too.  Picnics, of course, are welcome, and the event is BYOB.  So come and join us, we can’t wait to see everyone.

Soon to be movie screen. Photo by Scott David Gordon.

Thanks for tuning in this week!  Until next time!

Looking to work on the farm? Find more info on open positions here.

The dog days of summer are here!  We visited the bustling Barton Creek Farmers Market, and got a peek of what a typical Saturday looks like there.  At the farm, we are swimming in eggplant, and there has been a surprise cucumber comeback.  Baba ganoush and cucumber salad, anyone?  We are elated to announce that we have harvested our first grapes, and will be offering a limited quantity at the farmers markets this weekend!  We are looking forward to cooler temperatures, and already seeding a ton of Fall crops in the greenhouse.

Pondering patty pans. Photo by Scott David Gordon.

Barton Creek Farmers Market tomatoes. Photo by Scott David Gordon.

Sunflower decisions. Photo by Scott David Gordon.

The start of some sweet potatoes. Photo by Scott David Gordon.

GRAPES! Photo by Scott David Gordon.

GRAPES! Photo by Scott David Gordon.

Dog days indeed. Photo by Scott David Gordon.

Cucumber comeback. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

Okra beauty. Photo by Scott David Gordon.

Transplant fun. Photo by Scott David Gordon.

 

 

 

CSA Box Contents Week of July 11th

CSA Box Contents Week of July 11th

Medium Box
Beet, Red
Carrot, Orange
Cucumber, Pickling
Eggplant , Black
Greens, Sweet Potato
Herb, Peppermint
Okra
Pepper, Sweet Medley
Squash, Butternut
Tomato, Juliet

by Megan Winfrey

This is a really easy weeknight winner, and a great way to utilize those hearty summer squash. I can't believe I've never thought to stuff a regular yellow squash, but it makes so much sense! I love that you can slice right into these, skin and all, instead of having to scoop out each bite. And as long as you have the squash, you can substitute the filling for nearly any combination of what you have on hand. Like I said, a real winner!

Tomato & Chorizo Stuffed Squash

• 2 yellow squash
• 1 cup tomatoes, diced
• 1/2 lb. good chorizo
• 2 cloves elephant garlic or 4 regular cloves, diced
• 1 small onion, diced
• 1/2 cup parsley, chopped
• 1/2 cup breadcrumbs
• 1/2 cup mozzarella cheese, shredded
• 2 tsp. olive oil
• salt and pepper

 

Preheat the oven to 350ºF

Add oil to a heavy skillet and heat over medium high. Add the onions and cook about 2 minutes, until they start to wilt. Add the chorizo and garlic and continue to cook another 5-7 minutes, until the chorizo is cooked through. Remove from the heat and toss in the chopped parsley.

Slice the squash length-wise and scoop out the seeds and pulp. < you can roast the seeds while the dish cooks! >

Lay them on a lightly oiled baking dish. Drizzle olive oil onto the flesh of each squash and a sprinkle of salt and pepper. Fill each one as full as you can, even letting some filling spill over. Pile the chopped tomatoes right on top.

In a small bowl, toss together the mozzarella cheese and bread crumbs. Add the 2 tsp. of olive oil and work together with your fingers. Top each squash with a generous amount of topping.

Bake, uncovered, for 25-30 minutes, until the squash become fork soft and the topping is golden brown and melty.

Position Title: Assistant Farm Manager Location: Garfield, TX Department:  Administration Reports To: Farm Manager Supervises: Administration, Greenhouse, Planting, Farm Courier

Position Summary: Our Garfield, TX location encompasses nearly 200 acres of vegetable production. The Assistant Farm Manager will communicate with the Farm Manager and Operations Manager, receiving guidance and direction on crucial issues. This position is one of considerable responsibility and independence. Applicants are expected to be capable of making high-level decisions and perform well as a team player. We're seeking someone who is proficient with Excel and who is a creative, proactive problem solver. 

Responsibilities:

• Supervise and lead the Greenhouse Grower, Planting Crew, Farm Administrator, and Farm Courier as needed to complete processes, including but not limited to:
  • Coordinating work flow and workloads on a daily basis according to schedules, crop plans, and necessary adjustments.
  • Generating and reviewing schedules and plans for bed preparation & location, seeding, planting, or otherwise.
• Organize and conduct meetings with the Farm Manager and all field managers to resolve issues and implement solutions and plans.
• Ensure that the Cover Crop plan is implemented effectively and that the appropriate records are maintained.
• Coordinate between the Owner/Farm Manager and the planting, greenhouse, and office teams working at the Garfield,TX location
• Respond quickly and appropriately to alterations in plans or conditions (such as when a new demand arises or in conditions of heavy rain), as well as issues regarding equipment, supplies, or post-harvest packing needs
• Develop new ideas to improve current infrastructures and systems in order to better manage several tasks and operations across farm production
• Maintain appropriate records for NOP certification purposes.

Qualifications Required

• Highly organized with excellent communication and interpersonal skills
• Self-directed worker, effective in both independent and collaborative settings
• Demonstrated problem-solving skills and ability to multi-task
• Previous farm experience, particularly in crop planning
• Willingness to work extra hours during seasonal peaks
• An interest in agriculture and promotion of local and organic farming
• Demonstrated familiarity with MS Windows and Microsoft Office suite

   Preferred

• Previous management experience
• Previous experience operating tractors
• Previous experience in organic certification
• Advanced knowledge of MS Excel and previous experience creating & maintaining complex spreadsheets
• Basic familiarity with mechanics and equipment maintenance
• Spanish fluency

Physical Requirements

• Ability to repeatedly lift 50 lbs
• Ability to repeatedly kneel, bend, and squa
• Ability to withstand exposure to varying weather condition
• Ability to withstand prolonged standing or walking

Schedule: Full-time, Typically Monday-Friday 7AM-5PM with weekend work based on seasonal needs

Compensation & Benefits: Compensation is dependent on experience. Paid bi-weekly. Permanent employees are eligible for Individual Health Plan benefits.

Directions for Applying: Please send an email to jobs@jbgorganic.com with the following format. Following specific directions is the first way to impress us!

• Subject Line should read “[Job Title]: [First Initial]_[Last Name]” … For example, “Planting Crew Coordinator: J_Smith”
• Email body should be short & sweet - help us notice you! Ensure that it contains your contact information.
• Attach three documents to your email, ensuring that their file names are clear: 1) Cover Letter 2) Resume 3) List containing contact information of two professional references

Thank you for your interest in JBG Organic! You will be contacted for further information if we find that you might be a good fit for this position.

The responsibilities & duties listed above are intended to communicate general priorities of this position, but should not be understood as an exhaustive list of all work requirements to be completed at JBG Organic. Farms require flexibility! We are committed to training, developing, and promoting from within the company based on performance.

JBG Organic provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sex, national origin, age, disability, genetics, marital status, or sexual orientation.

The Alamo Drafthouse's screening of The Seer at the farm this past weekend was a great success!  We got to relax, have a ton of fun, and host the community on our farm.  Thanks to the funds raised by the event, we are able to finally start rebuilding the greenhouses that were destroyed by storms in the Spring!  Other than that, we are getting ready for Fall planting at the farm, melons are rolling in, and we are constantly mesmerized by the beauty of the heat-loving Sunflowers and Zinnias.

The SFC farmer panel with the filmmaker, Laura Dunn. Photo by Scott David Gordon

Haystack shenanigans. Photo by Scott David Gordon.

El Cruz Ranch food truck. Photo by Scott David Gordon.

The movie begins! Photo by Scott David Gordon.

Thanks again to the Alamo Drafthouse! Photo by Scott David Gordon.

Sorting tomatoes. Photo by Scott David Gordon.

Farm mornings. Photo by Scott David Gordon.

Sunflowers and the sun. Photo by Scott David Gordon.

Purple bell peppers. Photo by Scott David Gordon.

Poblanos. Photo by Scott David Gordon.

Zinnias and okra harvest. Photo by Scott David Gordon.

Zinnia hug. Photo by Scott David Gordon.

Melon field. Photo by Scott David Gordon.

Malabar spinach. Photo by Scott David Gordon.

Baba ganoush, anyone? Photo by Scott David Gordon.

Banana peppers. Photo by Scott David Gordon.

Sunflower harvest. Photo by Scott David Gordon.

Racing from one thing to the next, farm life is one of ebbs and flows, a balance of looking forward, relishing in the present, and gaining invaluable insights from the past. We bask in our successes for a moment, turn a corner, and find yet another obstacle that needs hurdling. The constant stream of problem-solving keeps our minds sated, but our stress levels pulsing. Thankfully, we have moments like we did this past weekend where we can hang up our hats, loosen our boots, sink into our lawn-chairs, enjoy the company of one another over a cold beer, and disappear into the magic of the big screen.

Photo by Scott David Gordon.

The Alamo Drafthouse’s screening of The Seer this past Saturday on the farm was a massive and resounding success. We couldn’t believe the turn-out, and were absolutely astounded by the support of our community. Around 400 people showed up, not even including the kiddos! Local farms from all over Central Texas were represented, and the panel lead by Evan Driscoll of the Sustainable Food Center was enriching. The farmers featured on the panel, including Jonathon Cobb from Green Fields Farm, Leah Gibson from The Boxcar Farm + Garden, Tim Miller from Millberg Farm, and our own Brenton Johnson, delved into the challenges and benefits of farming in Central Texas, the importance of water conservation and soil health, among an amalgam of other topics. The weather was kind to us, and as the sun descended and the movie screen lit up, we had an unforgettable heat lightning show as a backdrop. Ben McConnell from Bouldin Food Forest joined us in Garfield, and made drone videos that show the event in a very altitudinous perspective.  Check it out below!

 

High above @jbgorganic for an outdoor showing of The Seer, another cool movie event from @drafthouse. #theseer #farmlife #documentary #wendellberry #agriculture

A video posted by Bouldin Food Forest (@bouldinfoodforest) on Jul 10, 2016 at 12:58pm PDT

Last week, we worked really hard to tidy up our farm in preparation for all the movie-goers. This week we are tidying up the farm in preparation of Fall planting. Another season is just around the bend, can you believe it? Mid-July and the time is flying by. With the funds raised from The Seer screening, we are also starting on the reconstruction of the greenhouses destroyed by the Springtime storms in the next couple of days.

As of late, we’ve had an influx of inquiries from our CSA community regarding what kind of summertime crops are good for juicing. Well, folks, we’ve got tons of crops that would be delectable in your daily liquid concoction of choice. Our beets, red and golden, and carrots are some of our year-round crops that are a mighty delicious addition to any recipe. Other great hot weather ingredients of the green and leafy variety would be amaranth, mint, sweet potato greens, kale, malabar spinach, and our array of bok choys. Currently, we are introducing a super green, Egyptian spinach, otherwise known as Saluyot or Mulukhiyah. This green is a heat-thriving superfood mostly utilized in Middle Eastern and North African cuisine, and is chock-full of vitamins and minerals. Come by one of our market stands this weekend, grab some greens, and get that juicer started! Your skin and body will be real happy about your decision-making skills later.

Photo by Scott David Gordon.

Our bees, albeit aggressive as we mentioned in last week's post, are happy and thriving at the farm. We are integrating local native flowers that attract pollinators into our planting plan to attract and provide habitat for beneficial insects. With growing fragmentation of land via urbanization and the widespread use of pesticides, these pollinators have suffered immensely. Our precious honeybees provide so many benefits: better pollination of crops leads to higher yields (more veggies!) with fewer inputs from us.  Bees have a quite a large nectar-gathering range, so habitat around the farm benefits as well!  We hope that by keeping bees at JBG, we’re doing what we can to promote healthy, diverse ecosystems both on and off the farm.

Photo by Scott David Gordon.

Well, that’s all we've got this week! Until next time, folks. See you at the markets this weekend!

Want to work on the farm? We are looking for the cream of the crop to join us here at Johnson’s Backyard Garden. Check out the listings here, and see if you are interested!

CSA Box Contents Week of July 18th

CSA Box Contents Week of July 18th

Medium Box
Carrot, Orange
Cucumber, Slicing
Eggplant , Black
Greens, Sweet Potato
Leek
Melon, Farmers Choice
Okra
Pepper, Sweet Medley
Squash, Acorn
Tomato, Farmers Choice

by Megan Winfrey

You'd never guess how much these muffins have going on by the looks of them. Super filling and packed with nutrients, these will keep you plenty satisfied from breakfast to lunch, and will "squash" any hunger attacks throughout the day. Yes, that's a pun and you'll get it once you read this recipe!

Butternut Squash & Oat Muffins

• 1 butternut squash
• 3 eggs
• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 tsp. ground cloves
• 1 cup prepared oats
• 1/4 cup chopped walnuts
• 1/4 cup dried fruit (cherries, cranberries, raisins, etc.)

 

Preheat oven to 400ºF

Grease or line 2 muffin tins (for 24 muffins).

Slice the butternut squash in half and scoop out the seeds and pulp with a spoon. Place each face down on a cookie sheet. Add a little layer of water to the pan and roast the squash until fork tender, about 35 minutes. Set aside to cool down for handling.

Once cool, scoop the squash into a large bowl. Add the eggs, water, vegetable oil, and both sugars and mash together.

In a separate bowl, sift the flours, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves together. Add the dry ingredients to the wet slowly, using a mixer, until you have a smooth batter. Fold in the cooked oats, nuts, and fruit.

Spoon batter into the muffin cups, about 1/2 to 1/3 full.

Bake about 15 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 10 minutes in the pan before removing to cool completely on a wire rack.

Freeze some for a later date or enjoy right away! These will keep for 1-2 weeks in a sealed container.

This past weekend, we visited the Wolf Ranch Farmers Market in Georgetown on Saturday and popped over to the Lone Star Farmers Market in Bee Cave on Sunday to check out the scene.  Another scorching hot week on the farm, and the watermelons are FINALLY here!

Wolf Ranch Farmers Market. Photo by Scott David Gordon.

Wolf Ranch Farmers Market. Photo by Scott David Gordon.

Wolf Ranch Farmers Market. Photo by Scott David Gordon.

Lone Star Farmers Market. Photo by Scott David Gordon.

Lone Star Farmers Market. Photo by Scott David Gordon.

Lone Star Farmers Market. Photo by Scott David Gordon.

Fields of green. Photo by Scott David Gordon.

Harvesting sweet potato greens. Photo by Scott David Gordon.

Sweet potato greens. Photo by Scott David Gordon.

Eggplant harvest. Photo by Scott David Gordon.

Eggplant harvest. Photo by Scott David Gordon.

Watermelon tosses. Photo by Scott David Gordon.

The wealth of watermelons. Photo by Scott David Gordon.

Transplants. Photo by Scott David Gordon.

Photo by Scott David Gordon.

How many fruits and veggies should we all really be eating every day? It’s common knowledge that fruits and veggies are the cornerstone of a healthy lifestyle; however, in the rush of daily life, it’s hard to remember if you ate enough of this or that, and probably don’t have the time! The prospect of making sure that you are consuming enough of these two food groups might be an ominous task, but after a little research, it turns out it’s super easy to meet the advocated daily quota of each.

According to the USDA, moderately active adults should consume around 2 cups of fruit per day, and 2 ½ to 3 cups of vegetables per day. These nutritional guidelines vary depending on activity level, age, height, and gender; however, for the most part, most sources seem to concur on a healthy individual adhering to this rough nutritional guideline. Seems simple, right? Well, unfortunately, CDC researchers have found that only 13 percent of US citizens get their recommended dose of fruit, and less than 9 percent consume the suggested amount of their daily vegetables (read more from that study here)! Whoa, nelly! However, with very little effort we can all make tiny adjustments to ameliorate our diets and become healthier!

You might be wondering how exactly it works with regard to aforementioned measurements. It’s pretty straightforward for the most part. If you cut up your selected fruits and veggies, raw or cooked, and it measures to be one cup, you are on your way to a balanced diet! There are a few caveats though according to the USDA’s MyPlate recommendations. If you choose to consume dried fruit, ½ a cup is equivalent to one cup. A cup of 100 percent juice is also considered to be one cup of your daily serving of fruits or veggies, though some argue that one misses out on certain beneficial nutrients and fiber this way. We say to each their own! If leafy greens are your jam, two cups are equivalent to one cup of daily veggies.

Photo by Scott David Gordon.

This is what a daily serving of fruit and veggies looks like (more like three cups of fruit). You could get all your servings in one meal if you wanted! Based off of the ingredients in the image above, you could make an Italian masterpiece of a meal: prosciutto-wrapped melon, 2 cups of steamed sweet potato greens, a baked eggplant, a pasta with delicious tomato sauce, and a cup of grapes to snack! Don’t forget watermelon for dessert!

A couple of quick and easy ideas to integrate more of these food groups into your diet:

1. Chop up veggies & fruits, and bring them with you to snack on throughout the day. You can bring some hummus or dip to add a little more flavor if you please!
2. Make a smoothie with your favorite fruits and veggies.
3. Adorn your grains with a medley of fruits for breakfast.
4. VEGGIE PIZZA!! Who says pizza is bad for you? Embellish your regular pizza with tons of colorful vegetables.
5. Make an easy salad as a snack or side! Our greens-free summer favorite: chunky diced tomatoes, cucumbers, and avocado, dressed with basil and mint, salt, pepper and a light touch of dressing. Mm!

 

summertime breakfast of champions @jbgorganic #melonsareback #galia #?

A video posted by nellie stephenson (@wooohnellie) on Jul 13, 2016 at 8:48am PDT

Here’s to happy and healthy snacking! ‘Til next time, folks!

CSA Box Contents Week of July 25th

CSA Box Contents Week of July 25th

Medium Box
Beet, Red
Cucumber, Pickling
Eggplant , Black
Greens, Sweet Potato
Melon, Farmers Choice
Okra
Pepper, Shishito
Pepper, Sweet Medley
Squash, Butternut
Squash, Zucchini

by Megan Winfrey

Quick pickling is a great way to make that gorgeous summer produce last a few extra weeks, and it doesn't just apply to cucumbers! Vinegar will work magic on many different types of produce, and I love a good kitchen experiment. Three weeks have passed since I poured my go-to pickling brine over gorgeous JBG okra and yellow tomatoes and I have to say, I'm very pleased with the results! Okra is my favorite thing to pickle, but I'd never done tomatoes before. I was surprised with how firm they remained and how the natural sweetness of the tomatoes shone through the vinegary-ness.

Pickled Okra and Yellow Tomatoes

• 1 lb. okra, washed and stems trimmed
• 1 lb. yellow tomatoes
• 2 cups filtered water
• 2 cups white wine vinegar
• 4 tbs. kosher or pickling salt
• 6 garlic cloves, smashed
• 3 tbs. black peppercorns

Wash your mason jars, lids, and rings in hot soapy water and rinse well. To each jar, add 2 garlic cloves and 1 tbs. peppercorns. To ensure that the brine seeps into the tomatoes, pierce a hole through each one. I used my meat thermometer, but an ice pick or skewer will also work.

Next, pack the okra and tomatoes into their respective jars. Don't be afraid to really pack in the okra, but be sure to leave the tomatoes some breathing room. Set the packed jars aside.

In a saucepan, add the water, vinegar, and salt and bring to a boil. Once boiling, remove from the heat and carefully pour into the prepared jars. Screw the lids on until they just stop turning and let them cool to room temperature before refrigerating.

Let them sit for at least 2 weeks and up to 4 for more pickle-y pickles. I think they get more delicious the longer you let them go! Use them within 3-4 months.

It was a bustling week on the farm.  Another scorcher, but with a surprise taste of rain to quell the heat mid-week (YES!). We have finally started rebuilding the greenhouses destroyed in the spring, thanks to the funds raised by the Alamo Drafthouse's Rolling Roadshow event a couple of weeks ago.  The reconstruction is happening just in time for the imminent and massive amount of fall transplants.  August is next week?  Where does the time go?  Get your cucumbers, melons, and tomatoes while you still can!  As always, a huge thanks to Scott David Gordon for all these beautiful images, captured week after week.

Bell pepper pretties. Photo by Scott David Gordon.

Harvesting bell peppers. Photo by Scott David Gordon.

Bell peppers. Photo by Scott David Gordon.

Okra. Photo by Scott David Gordon.

Greenhouse reconstruction. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Do you see the eggplant flower? Photo by Scott David Gordon.

Eggplant action. Photo by Scott David Gordon.

Montana hard at work. Photo by Scott David Gordon.

Farm meeting. Photo by Scott David Gordon.

Volunteers working hard. Photo by Scott David Gordon.

Serrano-sorting. Photo by Scott David Gordon.

So. Much. Green. Photo by Scott David Gordon.

Jordan, one of our CSA drivers, on the job. Photo by Scott David Gordon.

 

 

Week 30 brought that oppressive Austin heat, but with a brief and very welcome cameo from the sweet (and lately elusive) RAIN! I don’t know about y’all, but having that slight plummet in temperatures was the quick reprieve we farm folks needed despite some standing water in the fields.  The last week in July has us rubbing our eyes in disbelief… August is next week?!  In the words of Charlotte, our farm administrator extraordinaire, “it won't be long before we're back in sweaters, chomping on kale and dreaming about Barton Springs.”  In the midst of a smoldering heat spell, it’s easy to forget that the summer and its bounty are fleeting.  A good reminder to bask in the sun, relish that summer swim, and savor those cucumbers and melons while they last!

Summertime bliss. Photo by Allison Smoler.

We can’t thank the Alamo Drafthouse enough for hosting The Seer at the farm a couple weeks ago.  Throwing an event of that magnitude proved very daunting, but with the Drafthouse’s seasoned expertise on our side, we didn’t look back once.  It was such a magical evening, saturated with interesting, food + cinema-loving people.  The funds raised by the event have propelled construction of our new greenhouses in a big way.  In the past couple of days, the greenhouses are finally taking shape just in time for the massive amount of fall transplants we have been so busy seeding (lettuce, onions, leeks, artichokes, brussels sprouts, cauliflower + romanesco, collards, and kale are on the way)!  We might sound like a broken record over here, but your support is our cornerstone.  We are endlessly grateful to the community who attended the screening and in turn aided in the reconstruction of these structures.

Greenhouse reconstruction. Photo by Scott David Gordon.

Our invaluable and versatile assistant farm manager, Jason Hamelwright, left us this week to pursue a career in agricultural education.  Jason has been around JBG since 2012, when he started showing up at our Garfield farm as a regular workshare.  We hired him first as farm driver, transporting all of our harvests between the field and the packing shed.  Soon after, he became our Garfield Farm workshare coordinator, moved on to become a field coordinator and farm administrator, then finally and most recently, took on the huge responsibility of assistant farm manager.  This position is indispensable to maintaining the smooth flow of business as usual for us, so if you or someone you know meets these requirements and want to join a farm community of hard-workin’, fun-lovin’, passionate folks, send ‘em our way!  We would love to hear from you.  Best of luck, Jason, we miss you already!

Selfie by Jason Hamelwright.

We are chompin’ at the bit for some exciting and quickly approaching events in the coming weeks...

• First off, the next installment of our Yoga at the Farm series is this Sunday, 7/31 from 6 to 7 PM at our River Road location in Garfield (4008 River Road, Garfield, TX).  Yoga Yoga will be hosting, and Juice Society will be providing yummy refreshments post-workout.  Bring a mat, a friend, and get your stretch on in the farm-fresh air!
• Calling all Austin artists and painters! On Monday August 8th, we're painting some of our delivery vehicles and are looking for some volunteers to help get these vans looking street-worthy. If you have any painting experience, and would like to get involved in the project, email Ada at ada@jbgorganic.com. The volunteer shift is from 7:30am-12:30 on Monday. If you'd like to get involved, but that day or time doesn't work for you, email Ada with that info, too! All volunteers are thanked with a medium CSA box and the satisfaction of seeing their handiwork zoom around town delivering local veggies to eateries and homes, alike.
• Next Saturday night, 6/8 from 6 to 9 PM, in.gredients is throwing a rip-roarin’ and (as always) waste-free 4th birthday party!  We are teaming up with awesome local producers, JuiceLand and Hops & Grain, to produce the once-a-year small-batch Watermelon Brown Ale.  We will be providing the watermelons, JuiceLand the juicers, and Hops & Grain the oh-so-delicious beer recipe, one that they have been perfecting for this specific event year after year.  There will be live music from the Stovetop Rangers and Devin James Fry, loads of local vendors, face-painting, a photo booth, a dunk tank, and live screen-printing (be sure to bring a shirt) by Fine Southern Gentlemen!  A portion of the proceeds will benefit in.gredient’s non-profit community partner, the Workers Defense Project.

 

Come join us for some zen on the farm, van art, and/or a cold pint at in.gredients!  See you soon!

The first Yoga at the Farm gathering. Photo by Charlotte McClure.

 

Love of Holland. Austinites: Want to get in in this fun project? Volunteers are thanked with lots of veg. ??? Email ada@jbgorganic.com if you have some painterly experience and wanna hear more.

A photo posted by ada lisa broussard (@adalisab) on Dec 12, 2014 at 4:39am PST