CSA Box Contents Week of Aug 1st

CSA Box Contents Week of Aug 1st

Medium Box
Beet, Red
Cucumber, Slicing
Greens, Sweet Potato
Herb, Basil
Leek
Melon, Farmers Choice
Okra
Pepper, Sweet Medley
Squash, Butternut
Squash, Yellow

by Megan Winfrey

This week's focus is on a particular pepper, one that I believe has the absolute best flavor of any other pepper I've tried. You may have noticed an influx of these lime green fellas on local restaurant menus in the last several years and I, for one, am glad they haven't faded away like so many other food trends. I first tried shishito peppers in 2011, while managing at Jeffrey's Restaurant (original ownership). They were served as a starter, blistered, with a dusting of Himalayan sea salt - and they were utter perfection. I ordered them every night while they were on the menu at Jeffrey's, and to this day will never pass them up when dining out. Thankfully, JBG offers these tasty treats every summer, and I've got the three ingredient recipe.

Blistered Shishito Peppers

• Whole Shishito peppers, as many as you can find!
• Good quality olive oil
• Pink Himalayan sea salt, preferably fresh cracked

 

Add 1-2 tbs. of olive oil to a heavy bottomed skillet and heat to medium-high. Once the oil begins to ripple, add the shishito peppers. Toss sporadically. They won't take long to blister, no longer than 5 minutes. They are best when you can see black char marks, but the green color is still bright and vivid. When the green starts to brown, they are becoming overdone and the flavor isn't as amazing.

When they are blistered but still vibrant, remove from the heat and transfer to a plate. Lightly crack sea salt over the peppers, give them a quick toss, and serve immediately. I like to eat every bit from the stem down!

The story goes that 1 in every 10 peppers packs a kick, but I think it depends more on how much rain we've had and the size of the peppers. I'm pretty sensitive to spicy foods and haven't been knocked out by any of them, although I do tend to avoid the red ones. Enjoy!

Lots of changes on the farm this week.  We are still in the process of rebuilding the greenhouses, plus seeding and readying for the Fall.  All the while, dripping profuse amounts of sweat in this Texas sun, and trying to soak in this season before it morphs into another.  We are all excited to see what this new month has in store for us!  Thanks to Scott David Gordon for another amazing batch of images.

Lost in all the green. Photo by Scott David Gordon.

Red bell peppers. Photo by Scott David Gordon.

Squash blossom. Photo by Scott David Gordon.

Watermelon. Photo by Scott David Gordon.

Melon harvest. Photo by Scott David Gordon.

More beautiful bell pepper colors. Photo by Scott David Gordon.

Rebuilding. Photo by Scott David Gordon.

Seeding. Photo by Scott David Gordon.

Red hat, red peppers. Photo by Scott David Gordon.

Can't get enough of these okra blooms. Photo by Scott David Gordon.

Greenhouse work. Photo by Scott David Gordon.

Kenny!! Photo by Scott David Gordon.

Zinnias. Photo by Scott David Gordon.

So many blooms. Photo by Scott David Gordon.

Jalapeno business. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

 



 

This week, we continue the employee spotlight series with the hilarious, diligent, and extremely tenacious, Amy Gallo, our Farmers Market Coordinator. She has been working her tail off for JBG for a little over three years now. If you have visited any of our markets throughout the past few years, you undoubtedly have spotted this incredibly unique and funky lady slingin' veggies and sharing food hacks. We tracked her down this past week, and had a little time to learn a more about her life on and off the farm. Farm community - meet Amy!

Where did you grow up? I grew up in upstate New York, in kind of a rural small town, which I left promptly and headed to Boston (fun fact: she studied neuroscience at Northeastern). I quickly decided that it was too cold there, and soon after, I decided to move to the rhyming city of Austin with my partner, Dany.

What brought you to JBG? When I moved down here, I was working from home and it was very isolating. I didn’t want to get a second job, so I started volunteering at JBG once a week, and then they just kept calling me in every day to volunteer more and more. I was like, you should just pay me money to do this! So then I started working markets, and it quickly snowballed into a full-time gig.

What is your current role at JBG? I’m the farmer’s market coordinator… I manage the farmer’s markets. At the site, I have a lot of interaction with all of different organizations that run markets in the city. I also help with managing the farmer markets’ staff. I drive deliveries here and there, too.

Fun fact: Amy got married this past year! Above: Amy on her wedding day.

Do you remember the first market that you worked? Yes, I do! I think it was a volunteer shift, actually, that I was asked to do very last minute. The shift was with Pitters, who now no longer works at JBG, but used to run this place. She’s the toughest girl I’ve ever met in my life. She just ordered me around for 6 hours... I was SO sore and dead at the end of the day.

What does your life look like off the farm? I really like exploring Austin and seeing what there is to do here. I made a pact with myself at the beginning of the summer to go swimming at least once a week… so we’ve been trying to hit all the swimming holes, or as many as possible.

What’s your favorite swimming spot? That’s really tough… I really love going to McKinney Falls. There’s this one really great waterfall there.

What are you cooking at home? So much eggplant. As much eggplant as possible. My summer go-to food is just melon because of not having to cook it, but I do partake in a lot of spaghetti squash adventures and sauce-making. Whatever I can make that is solely vegetables is just perfect.

Do you have any pro tips for shopping at farmers markets? YES. Tip one: don’t come before the market starts! Tip two: ask questions about everything. Just do it. Everyone that we work with at JBG, everybody from other farms, anybody I’ve ever met working at a farmer’s market is so incredibly knowledgeable about produce. Just ask! Don’t take home a canary melon thinking that it’s a spaghetti squash, or vice versa. I have so many recipe ideas, tips, and food hacks to give out to everyone. It’s really why we are all there.

How do you find the BEST melon at the market? On a melon that’s not a watermelon, there’s usually, I call it a button, a little area where the stem has popped off of the melon. If you smell that, and it’s sweet… you’re good to go. Also, do not be afraid of scars, brown spots, or even soft spots on most melons. It just means that they are really ripe and ready to eat.

As far as watermelons go, it’s a little more complicated. You want to hear that ‘thump’. You flick it, and if you get a nice, hollow sound, it means that puppy is ripe and bursting with flavor.

What’s your favorite farmer’s market to work? Why? I love the SFC Downtown Market. It’s where I started, and I have a really good team there. We work really well together. When I walk around, I feel like the queen of the market. Every vendor is like “Hello! Let me ply you with my wares!” and give me high-fives. It’s really my favorite thing.

Downtown market. Photo by Scott David Gordon.

Least favorite? I’m not a huge fan of our smaller markets, honestly. I like to be really busy when I’m at a market, and if there’s down time, the boredom gets to me. I want to be running around like a chicken with it’s head chopped off.

What’s your favorite season of vegetables? People are gonna slap me for this… I love the summer. I love melons. I love when it’s hot out. I love the produce that we have right now.

What’s your favorite vegetable? Why? Is it weird if I say chard? I love chard. It reminds me of my dad, we used to eat it a lot when I was a kid. There was this one farmstand that was very out of the way, but we would always drive to for this specific chard. It’s just so good. Salty stems and green-tasting leaves, plus it’s so beautiful and huge. I love it.

Favorite thing about JBG? Everyone who works here is the best. The funniest, coolest, and hardest-working people I have ever met in my life.

Least favorite thing about JBG? Everything is always broken. All of the time. Every day.

What’s the weirdest thing you’ve been asked at market? This one time, a woman was asking me how to prepare beets, and I gave her the usual stock answer that they are delicious roasted. She then asked how to do it. So, I started describing the process of how to roast a beet, which is not the first time I’ve been asked that specific question. A co-worker then chimed in and mentioned throwing some onions in with the roasted beets, and the lady asked, “what are the onions for? Are they for the beets?” I just thought it was a very strange, metaphysical question... Are they for the beets? Do the beets ingest them in the oven while it’s roasting? Are they for human consumption? I honestly didn’t know how to respond...

What’s the weirdest thing you have seen at the market? Some of our customers are very eccentric and bring pet lizards, birds, and/or cats on leashes and walk them around the market. I can’t look away when that’s happening.

Amy at market. Photo by Scott David Gordon.

What is the vegetable you most frequently have to advocate for at market? People don’t really like to use greens that aren’t kale or spinach. I love advocating for odd greens, or anything that people haven’t heard of… sweet potato greens, mustard greens, malabar spinach… greens that just aren’t as popular.

Food hacks for weird greens? I have to eat everything that we have, and figure out a way to make it work before I can suggest it to somebody. Most greens fall into a more like kale or more like spinach category. Is it tender? Or does it need to be beaten into submission? A great idea on how to utilize mustard greens is to make a pesto with it, so delicious and spicy.

Most market mishaps in one day? Any particular day stick out to you? I don’t know! It’s every weekend… every weekend there’s some sort of mishap. There was one day that I brought two dollies with us to the Mueller market, and all of the tires on each dolly were flat. That was a really fun day...

Amy working. Photo by Scott David Gordon.

Why does buying locally matter? Buying locally matters because you are supporting people’s jobs, businesses, and livelihood in the town that you are in. When I buy something that wasn’t produced here, I know none of my friends are benefiting… I’m not paying for anyone’s salary when I do that.

Why should people care about farms/farmers markets? Besides being environmentally friendly, it benefits you as a consumer. You get better quality food, fresher items that are better for you, and you get out of your house to interact with your community. I mean it’s the whole package.

What was your motivation to work for a farm for so many years? I’m not sure that I intentionally set out to work here for so long, but I started doing it, and loved it… and saw no reason to stop.

Did you grow up near farms? Would you consider farms as being a part of your upbringing? I mean where I’m from is pretty small. It’s located in what is referred to as the “black dirt area” of New York, named for the very fertile soil left over from a glacial lake. It’s very good for growing onions, corn, etc. It’s an agriculturally-minded area, for sure, though personally, I had no real direct interaction with farms besides going to the farmer’s market.

What are the best Italian recipes from your parents/family? My dad is VERY Italian. My family is super New York Italian. That’s definitely where my love for vegetables comes from, specifically eggplant and bitter greens. My mom’s side is really stuck in the 60’s casserole era, and my dad’s side is all super fresh and vegetable-heavy recipes.

There’s this one really funny article that I read recently about how Sicilian people in America pronounce everything really strangely… and as I was reading, I realized it was about me and my family. We pronounce things very differently, instead of saying “prosciutto” we say “prosciutt” - instead of “parmesano” we say “parmesan” - We take the last syllable off of everything. My grandma makes this dish and I never knew what it was called because she always pronounced it “gabbardeen.” I would try to google it, and I realized, I had no idea how to spell it… maybe it was a made-up word? So, as you can see, it’s really hard to replicate those recipes unless I go home and request special dispensation from my grandma.

One of the things that Amy is notoriously good for is making the BEST market displays, so when you are setting up market, what are you thinking about? What’s your game plan? It’s a deeply psychological process. I like to think that I have dug into the consumer’s mind: their hopes, their fears, and their dreams, hopefully… and I can use that in my display to lure them. The vegetables are the medium within which I work, but it’s not just color blocking or separation of type and variety. It can’t just be based on what’s new or pretty, it really has to be a total package. If I put a bin of spaghetti squash next to some bagged tomatoes, peppered with basil around it - I’m making you think of something that you want. It’s my game. (Amy is also notorious for her amazing, inimitable vegetable art - see below).

 

Just in case you forgot how talented I am #googlyeyes #veggieart #boredatwork

A photo posted by Amy Gallo (@amy_ukulele) on Mar 31, 2016 at 9:52am PDT

If you were stuck on a desert island and could only bring three things, what would you bring?

1. A knife
2. Dany
3. Hopefully Netflix

 

What’s your favorite color? Pink, the whole spectrum.

What’s your favorite band? A tie between Animal Collective and Wu Tang Clan.



Staff Survey: If Amy were a veggie, which one would she be, and why?

Ada: Amy is an eggplant. Comes is lots of different beautiful pink/purple varieties (like her hair/style), but always traditionally Italian. Like eggplants, she usually doesn't have a working cell phone and can be sometime hard to get in touch with, but when you finally get her, she's consistently delicious. Also, I think I'm pinning her as an eggplant because she's introduced me to the world's best eggplack hack EVER... basically this technique.

Krishna: I guess it would be Daikon Radish. It is tender but hard like a pole. She’s a very strong person, and able to carry the load even if the job is tiring.

Nellie: Sweet potato - their unique shapes and sizes are as beautiful and funky as Amy. Everyone likes sweet potatoes, plus she makes funny veggie faces out of our sweet potatoes for market-goers to enjoy!

Now that you know her, visit Amy at the market this weekend! 'Til next week, y'all!

CSA Box Contents Week of Aug 8th

CSA Box Contents Week of Aug 8th

Medium Box
Beet, Red
Cucumber, Slicing
Greens, Sweet Potato
Herb, Spearmint
Leek
Melon, Farmers Choice
Okra
Pepper, Sweet Medley
Squash, Spaghetti
Squash, Yellow

by Megan Winfrey

Dinner leftovers for breakfast - what a fabulous concept! Especially when dinner was so good that you can only wait as long as breakfast to have it again. This is that kind of recipe, y'all. Earthy, herby, and lightly sweet, these hash cakes pair just as well with a side salad and a dollop of sour cream as they do under sunny side up eggs with a side of bacon. I also hear that they make an amazing mid-night snack right out of the fridge, but I wouldn't know much about that. (wink, wink)

Red Flannel Skillet Cakes

• 3-4 whole beets
• 4-5 yukon gold potatoes
• 2 leeks, tops trimmed, cut into half moons
• 6 slices of bacon, chopped
• 2 tbs. fresh thyme, chopped
• course salt and fresh ground pepper
• olive oil, as needed for frying
• goat cheese or sour cream, for serving

Preheat oven to 450ºF.

Place the beets on a large piece of heavy duty foil, drizzle with olive oil, and season generously with salt and pepper. Fold the foil into a packet around the beets, place on a cookie sheet, and roast for about an hour or until the beets are tender. Remove them from the oven and let cool for handling. Peel them with a vegetable peeler or paring knife, then dice into 1/4" squares. There should be about 2 cups worth of beets.

Add 2 tbs. of oil to a large skillet and cook the bacon until it starts to brown, about 4 minutes. Add the leek and cook for another 8 minutes, stirring often. Stir in the beets and thyme and cook for another minute. Transfer mixture to a large bowl, reserving the skillet. Peel the potatoes and grate, using a large hole grater. Add the potatoes and 1 tbs. salt to the beet mixture, toss to combine.

Heat an even layer of olive oil in the same skillet as before to medium-high heat. Form 1/4 cup scoops of the beet and potato mixture into a mound using your palms. Working in batches of 4, carefully place the cake in the skillet and flatten with your spatula. Cook, flipping once, about 4 minutes on each side. Transfer to a plate lined with paper towels as you go, and keep warm in a 200º oven if desired. Serve with a simple arugula, lemon, and goat cheese salad- or topped with sunny-side up eggs!

It's profoundly HOT! The heat index has been around 110 degrees every single day on Week 32, and the field crew is out there in full sun making all the magic happen. We visited the ladies at the Downtown Farmers Market for some veggie slingin' fun. Arugula, bok choy, braising mix, mustard greens, and cabbage are going in the ground, so get your favorite salad recipes ready! Pedro and Daniel have been working around the clock to finish the new greenhouses, and we think they'll be done soon!  Thanks to Scott David Gordon for the amazing shots, as always! 

Downtown Farmers Market. Photo by Scott David Gordon.

Melons, get 'em before they're gone! Photo by Scott David Gordon.

Downtown Farmers Market Crew! Photo by Scott David Gordon.

Okra flower. Photo by Scott David Gordon.

Okra harvest. Photo by Scott David Gordon.

Okra flowers as far as the eye can see. Photo by Scott David Gordon.

THE Montana Stovall at work. Photo by Scott David Gordon.

Planting onions. Photo by Scott David Gordon.

Having so much funion! Photo by Scott David Gordon.

Greenhouses going up! Photo by Scott David Gordon.

Greenhouse. Photo by Scott David Gordon.

Eggplants! Photo by Scott David Gordon.

Eggplant harvest. Photo by Scott David Gordon.

Cuke harvest. Photo by Scott David Gordon.

Zucchini harvest lookin' fly. Photo by Scott David Gordon.

We love our volunteers! Photo by Scott David Gordon.

With an endless string of over 100 degree days under our belt, marinating in our own sweat has become commonplace. And while we are struggling to keep from going heat-crazy, our pepper crops are basking in the sunshine, and thriving in the brutal heat.  Here’s to the Capsicum genus, ranging from flaming hot to sweet as sugar, you make the dog days of summer worthwhile!

A Brief History

Originating in South America thousands of years ago, these members of the nightshade family’s cultivation spread to Central America soon after, and ultimately, through the Columbian Exchange (wherein Christopher Columbus kindled a massive exchange of goods between the Eastern and Western hemispheres during the 15th and 16th centuries) to Europe. Currently, peppers are utilized worldwide, enriching a plethora of different culinary traditions, from Spanish chorizo and Indian capsicum curry to the Congolese pili-pili sauce.

Serrano sortin'. Photo by Scott David Gordon.

Nutritional Fun Facts

• All peppers have differing levels of capsaicin, a chemical compound that dissolves in fats and oils, in them. Bell peppers have little to none, and habaneros have some of the highest levels. This chemical causes a burning sensation on whatever tissue with which it comes into contact. This keeps mammals from eating the hotter peppers, because of the undesirable and sometimes painful side effects; whereas birds, whose receptors are largely unaffected by it, indulge in peppers and spread the seeds.
• No wonder it burns! Capsaicin is known to aid in burning fat and boost metabolism!
• A red, yellow, or green bell pepper has more Vitamin C than an orange, and are good sources of carotenoids, which act as antioxidants in the body as well as support ocular and epidermal health. The more they ripen, the more nutrition you get!
• Hot or sweet, peppers have a ton of B vitamins as well, namely B6, which higher consumption of is known to quell heart disease and stroke.

 

JBG Pepper Breakdown - Recipes

You can dry ‘em, grind ‘em, use ‘em fresh, stuff ‘em, roast ‘em, or pickle ‘em! Check out our breakdown of peppers with recipe ideas below!

Photo by Scott David Gordon.

Bell Pepper - Looking at the bell pepper harvest is always mesmerizing. These peppers have the most stunning spectrum of colors (see food-gradient image below), and are the darling of the sweet pepper category.  The taste changes with the color… red being the ripest and sweetest. A JBG favorite recipe is the culturally ubiquitous stuffed bell pepper.

Carmen - Known as the corno di toro, or bull’s horn, this Italian pepper bears a sweet taste perfect when they are at a deep red hue.  These puppies are delicious roasted whether as a side dish or on an antipasto plate!

Ringo - Better known as the percussionist from the Beatles (Google Image Ringo Peppers and see what you get), this thick-skinned and meaty pepper turns a bright yellow as it ripens.  It has a long, horn-like shape that is similar to the Carmen.  This sweet tasting pepper is superb for garnish on a salad, or stuffed!  We could all get by with a little help from this succulent pepper.

Shishito - A Central Texas favorite, this mild little pepper hailing from East Asia is great for tempura, or a quick saute. Take a peek at our resident recipe blogger’s most recent escapade into the blissful blistering of these green beauties.  Watch out though, most of these peppers are on the milder side, but once in a blue moon you’ll get a kick of spicy shishito! BAM!

Photo by Scott David Gordon. Artistic stylings by Ada Broussard.

Banana - A mild pepper known for its banana-like aesthetics. This pepper is perfect for pickling, a yummy addition to sandwiches.

Poblano - These mild heart-shaped peppers have a nice, subtle, earthy heat. They add the perfect amount of spice to any dish. We love them in chile rellenos!

Jalapeño - Smooth and green (turning red as they ripen), these peppers are milder and wider than serranos.  These are sublime stuffed with cheese and wrapped with bacon or as a sauce... we’re thinking specifically of Tacodeli’s dreamy Doña sauce!

Serrano - Originating from the mountains in Mexico, these green, (turning red as they ripen like the jalapeño) spindly little peppers can pack a punch! Hotter when they are smaller, serranos are used frequently in a lot of salsas and sauces. 

Habanero - This vibrant orange and wrinkly pepper, although small, packs SO. MUCH. HEAT.  It is known as one of the spiciest peppers, and as such, makes for the perfect hot sauce ingredient.  Dr. Stadnyk’s uses our habaneros to make their delectable hot sauce infused with carrots to subdue the amount of heat.

Spicy ones. Photo by Scott David Gordon.

Staff Survey: What’s your favorite pepper, and why?

Michael Mosley (our resident hot sauce expert, soon to be judge at the upcoming 26th annual Austin Chronicle Hot Sauce Festival): Definitely the Serrano. Good heat but not too much. Adds flavor and depth to foods without overpowering them.

Charlotte McClure: I have to say red bell peppers because they're so versatile. I love them raw, eaten like an apple or sliced and dipped in hummus. Or chopped and mixed with quinoa, black beans and corn for a super easy skillet dinner. But the BEST thing to do is stuff them with goat cheese, grains, shredded chicken and herbs, then roast them till the skin begins to blacken.

Matt Pelkey: The Hinklehatz [which we don't grow anymore]. Best flavored hot pepper.

Montana Stovall: Candied jalapeños for the win. It's a super sweet yet spicy. I usually do a big batch at last frost with mostly red japs. Keep on farming! And eating well!

Ada Broussard: My favorite pepper is a red bell pepper... I like to eat them whole, like an apple, which is convenient, because I'm allergic to apples. They are my apple. A perfect snack to throw in a bag.

Kenny Woodson: Shishito, because it's fun to say ¯\_(ツ)_/¯

Hurry up and grab these peppers before they are gone, just like summer! We’ll leave you with the tiny wisdoms of a nursery rhyme to ponder… Til next time, folks!

Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked; If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked?

by Megan Winfrey

I am a very proud Texan, and anyone who knows me will attest to it. I am a 7th generation, bluebonnet tattoo sportin' BBQ snob who wouldn't dare order unsweetened tea. There are many reasons to love our great state - politics ain't one of 'em - but jalapeño poppers sure are! Poppers are one of those things that seem truly unique to Texas. Correct me if I'm wrong, but I've met quite a few others* who had never heard of or experienced the euphoria of a perfect jalapeño popper. The horror! Lucky for us, we live in Texas, where they even sell pre-made poppers at the grocery store. But these...oh, these are much better. I made the mistake of trying one before photographing them, and we're lucky I was able to stop myself long enough to snap some.

*people not from Texas

Spicy Turkey Jalapeño Poppers

• 15-20 jalapeño peppers
• 1 lb. ground turkey
• 2 (8 oz.) packets of cream cheese, softened
• 1/4 cup mayonnaise
• 1 1/2 cups shredded Mexican Blend cheese, divided
• 1 tbs. chili powder
• 1 1/2 tsp. red pepper flakes
• 1/2 tsp. cayenne pepper
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/4 tsp. oregano
• 1/4 tsp. black pepper

Preheat oven to 400ºF.

Wear rubber gloves while preparing the peppers, removing the seeds and ribs. Line them up on a foil lined baking sheet and set aside.

In a large bowl, add cream cheese, mayonnaise, half of the cheese, and the spices. Mix thoroughly with a hand mixer.

In a skillet, cook the turkey over medium-high until fully cooked and broken apart. Stir the turkey into the cream cheese mixture while hot, and combine well. Fill each jalapeño boat with the turkey mixture, piling each one slightly. Top each with the remaining cheese, or more if necessary.

Bake in the top third of the oven for 20-25 minutes, or until the cheese is bubbly and browned on top.

Serve immediately.

CSA Box Contents Week of Aug 15th

CSA Box Contents Week of Aug 15th

Medium Box
Beet, Red
Cucumber, Pickling
Eggplant , Graffiti
Greens, Sweet Potato
Herb, Spearmint
Melon, Farmers Choice
Okra
Pepper, Sweet Medley
Squash, Spaghetti
Squash, Zucchini

Week 33, a week of torrential rains and lots o' mud.  Other than the farm being a big ole mud-pit, we are grateful for the much needed cool-down!  We stopped by the Triangle Farmers Market on Wednesday to catch up with some North-Central Austin veggie lovers and the farmer market pros, Lindsey + Adams. A very happy belated birthday to our very talented staff photographer, Scott David Gordon, and a huge thanks to him for another batch of wonderful images.

Okra harvest. Photo by Scott David Gordon.

Ravishing red OKRA! Photo by Scott David Gordon.

I spy squash. Photo by Scott David Gordon.

Squash blossom. Photo by Scott David Gordon.

Squash harvest. Photo by Scott David Gordon.

8-ball squash. Photo by Scott David Gordon.

A moment of sun. Photo by Scott David Gordon.

Starter mix. Photo by Scott David Gordon.

Seeding. Photo by Scott David Gordon.

Cucumber harvest. Photo by Scott David Gordon.

HOT HOT HOT. Photo by Scott David Gordon.

Watermelon reach. Photo by Scott David Gordon.

CSA boxes veggin' out. Photo by Scott David Gordon.

Matt Pelkey, workin' hard! Photo by Scott David Gordon.

Our chariots. Photo by Scott David Gordon.

Triangle Farmers Market. Photo by Scott David Gordon.

NEVER settle for medi-okra-ty, wiser words were never spoken. Photo by Scott David Gordon.

Sunflower slingin'. Photo by Scott David Gordon.

Lindsey and Adams. Thanks for all the hard work! Photo by Scott David Gordon.

 

Felt like time was moving at a snail’s pace, unhurriedly sludging along in the mud at the start of the week, but looking back, where has it gone? Like sand in a sieve, another week is rollin’ on by. In the Daily Dirt this week, we chat about our beloved community supported agriculture program, or CSA, and highlight one of the reigning locavore champs in town that serve as a CSA pick-up location: Salt & Time!

 

Today's Lunch Special is a char grilled lamb burger with pepper aioili on a pretzel bun.

A photo posted by saltandtime (@saltandtime) on Dec 11, 2015 at 9:31am PST

You may have heard of a CSA before, but for those who haven’t, simply put, it’s a way to get seasonal, local and organic produce straight from the farm, weekly or bi-weekly. Depending on how many people you feed, we have four different box sizes to cater to your lifestyle. Don’t like kohlrabi? Not a problem, we allow you to customize your share and swap out the veggies that you just can’t handle. We deliver these shares all over Austin (and Houston, San Antonio, and Dallas!) to offices, grocery stores, restaurants, and homes alike (check out all the pick-up locations here). The CSA program is our darling on the farm: it provides us with the working capital we need to kick off the season (buy seeds, prep beds, hire staff), and also keeps the farm running, even when Mother Nature has another idea entirely.

Salt & Time

"Good things come to those who add salt and wait"

A quick and brief history of this meat-tastic haunt: Ben Runkle started Salt & Time in 2010, serving up dry cured meats to the masses at farmers markets around Austin. When the powerhouse duo of Ben Runkle and Bryan Butler were introduced soon after, they quickly jived on the idea of opening a butcher shop that focused on obtaining meat directly and solely from Texas ranchers. In 2013, their idea came to fruition when the brick and mortar opened on East 7th Street. This butcher-shop, restaurant, and salumeria has been lauded locally and nationally since their ‘13 open, check out some of the praise here, here, here and here.

 

A butcher and his meat. Come on in and stock up, we are open until 6!

A photo posted by saltandtime (@saltandtime) on Jul 4, 2015 at 8:45am PDT

This butcher-shop features the best meats from sustainable Texas ranches as well as offering an unmatched selection of house-made sausages, salumi, and charcuterie. Salt & Time supports other Austin businesses by offering artisanal provisions from local producers in house, ranging from cheeses to jams to hoppy beers. Not only do they proudly provide all these delectable goods to grab ‘n go, but their lunch, dinner, and Sunday brunch is off-the-charts delicious. Their menu is an inventive medley of high quality meats and locally cultivated produce with an amazing beer and wine list to pair. Dining out with a vegetarian? Don't fret, S&T usually offers a more herbivorous option for those inclined to skip the meat.

One of the reasons we love this pick-up location so dearly is that in one fell swoop, you can grab your JBG veggies, peruse the extensive menu of staple goods, snag some cured meats, and cozy up to the bar with a friend and a delightful beverage. Long time CSA member, Kim, says “for the past several years, we loved that we could pick up our butchers box and CSA at the same time! Plus, we could snag any extra meat to go with the veggies, making meal coordination simpler!”

Did you know that at Salt & Time, you can how to butcher and cure meats in house? Check out a current list of what classes they are offering here. 

 

Amazing lunch. Love this restaurant and highly recommend it to my austiners!

A photo posted by DD (@daniellederagopian) on Aug 11, 2016 at 12:18pm PDT

The mission of this nonpareil butcher-shop-restaurant really captures the spirit of community supported agriculture, and we are immensely proud to partner with Salt & Time for this Thursday afternoon CSA drop. Plus, we’ve heard their cane syrup bacon goes great with just about every vegetable we grow. What are you waiting for? Pop on by the east side, and see what all the rave is about! 'Til next time, folks!

Matt workin' hard. Photo by Scott David Gordon.

Know any other local shops that you think would fit our CSA model? Drop us a line… we’d love to hear from you! Need more reasons to join our CSA? Check out 26 good ones here.

CSA Box Contents Week of Aug 22nd

CSA Box Contents Week of Aug 22nd

Medium Box
Beet, Red
Eggplant , Black
Herb, Peppermint
Melon, Farmers Choice
Okra
Pepper, Serrano
Pepper, Sweet Medley
Squash, Butternut
Squash, Spaghetti
Squash, Yellow

by Megan Winfrey

It's been awhile since I've done a breakfast post, and this one has me all sorts of excited. You will be too when you see how easy it is to put together, and how impressive it looks when it's done! This is a perfect dish for a brunch-y get together, whether it's a baby shower or a business lunch. It feeds 4-8 people, and other ingredients can easily be substituted to your heart's delight!

Breakfast Crescent Ring

• 1 can of pre-cut crescents
• 8 slices of bacon, cooked
• 5 eggs
• 1/4 cup of milk
• 2 small or 1 large bell pepper, diced
• 1 small onion, diced
• 1 cup cheddar cheese, shredded
• salt and pepper, to taste

Preheat the oven to 375ºF.

Line a sheet pan with parchment paper. Unroll the crescents into 8 triangles and lay them out on the parchment paper in a circle with the tips pointing out, like a sun. The base corners of each triangle should be touching all the way around to make a circle. Spread half of the shredded cheddar evenly around the circle and lay one slice of cooked bacon down on each crescent.

Heat a skillet to medium high, add a little olive oil, and cook the peppers and onions until translucent. Beat the eggs and milk in a bowl, then add to the peppers and onions. Salt and pepper to taste, then cook until the eggs are done and fluffy. Spread the scrambled eggs evenly around the circle, then top with the rest of the cheese.

Fold the tip of each crescent inwards towards the circle. It will look sort of like a wreath!

Bake for about 20 minutes, until the crescents are golden brown. A quick slice of the corners and you have 8 beautiful servings!

 

Ah, the end of August… the feeling of being on a precipice. Could it be that spotting the army of kids traipsing to school in the morning light, lugging brightly colored book-bags, has us anticipating the cooling of temperatures? Something about these late summer/early fall sights and sounds has us relishing in brief daydreams of winter greens, Texas football, and quality family time. The nostalgia of summertime swimming will arrive soon enough, but right now we’re looking forward to regular schedule that school provides.

Fall-time fields. Photo by Scott David Gordon.

Back to school and we are back to our more regimented fall agendas, and for a lot of us, that means more home-cooked meals. Even if you don't have kiddos, we know your body is craving the wholesome and nourishing flavors of autumn. Super greens and hearty soups will soon be a welcome replacement to the summertime habits of late night pizza and one-too-many trips to P. Terry's (it's proximity to Barton Springs is just wrong!). Even though Texas summers are long, change is in the air... and if you've ever thought about joining the CSA, now is prime time. By becoming a CSA member, you have no choice but to augment your existing diet with fresh, organic produce, all week long. Getting back into the swing of the school year can be hectic, but with a little help from your friends at JBG, you can relax! We like to think of our CSA program as a tool that ameliorates your meal planning, and simplifies life during the work week. We've got plenty, but here are a couple of the reasons that we think you should treat yourself to this local life hack that we call the CSA:

Live off the land. Photo by Scott David Gordon.

• Meal planning made easy. Each week, we'll give you a list of the veggies that you will receive. These veggies are an easy source of inspiration to plan any meal, can be incorporated to family-favorites, or can inspire new culinary adventures. This week's menu includes stuffed butternut squash, late summer succotash, and veggie tacos, just to name a few.
• Not the inspired chef? No worries. Each week on our BLOG we publish recipes catered to that week's offerings.
• Picky eaters? Use our customization feature to swap out veggies you don’t like for ones you do.
• Join now (like, this week!) and you'll enjoy the joys of dwindling summer crops + emerging fall favorites (bunched carrots anyone!?)
• Did we mention we deliver? Straight to your home or neighborhood. Skip the grocery store, and go straight to the source for your fall menus.
• Still need a nudge to give the CSA a try? Keep your eyes peeled for some special incentives that we’ll be rolling out this September.

 

TEAMING UP WITH AISD

Speaking of getting back to school, we are chompin’ at the bit to tell you about teaming up with AISD once again this school year on a medley of different projects. Check it out!

Ada at Travis Heights Elementary. Photo by Scott David Gordon.

• By the end of this school year, ALL AISD elementary schools will be offering a salad bar a minimum of 2 days per week. AISD is planning to continue to offer the JBG featured veggie at each roll-out. Middle schools are on the radar for the ‘17-’18 school year.
• All of the AISD menus will be on a seasonal rotation this year - Fall, Winter & Spring. The salad bars will be included in this, rotating themes every 2 weeks. Fall Salad Bar Themes: Chef, Asian, Fiesta, Mediterranean // Winter Salad Bar Themes: Chef, Ceasar, Fiesta, Roasted Winter Harvest // Spring Salad Bar Themes: Cobb, Asian, Fiesta, Spring Berry
• AISD is elated to offer JBG cucumbers as a part of their "Texas Veggie Dippers" promotions. They will be offered on K-12 menus every Monday, Wednesday and Friday, starting in September. Veggie dippers are a student favorite, so AISD is hoping to continue the local theme throughout the school year. A look ahead… in the winter, AISD is planning to incorporate JBG broccoli into a Veggie Dipper pairing.
• The Texas Dept. of Agriculture’s Farm Fresh Fridays initiative is still happening (check out our Farm Fresh Friday post here for more info)! AISD will be promoting the Texas Veggie Dippers on Fridays, as well as a featured local produce item.
• Want to get involved in joys (yes, we said joys) that are cafeteria lunches? Checkout SFC’s School Ambassador program. They’re looking for volunteers now!

Checkin' out the salad bar. Photo by Scott David Gordon.

We are thrilled to continue this partnership for another year of nourishing the burgeoning minds of our younger Austin community. It’s truly fascinating and inspiring to see how AISD is changing the way that students dine on their watch, read more about it here. Keep eating your veggies, folks! ‘Til next time!

Drew Johnson's work, come see it at Prizer Gallery this weekend!

ICYMI: It's time for the 4th Annual Farmer as Artist show! This exhibition examines the link between creativity and farming. Come see the artwork of local farmers including folks from Boggy Creek Farm, Millberg Farm, Munkebo Farm, Johnson's Backyard Garden, Farmshare Austin, Prickly Pair Farm, Genesis Gardens at Housing First, and more. This event is free and open to all.

• PRIZER GALLERY
• Opening Reception, Saturday August 27th, 6pm-9pm.
• Exhibition Dates: August 27th - October 1st

After the opening, Prizer will be open on Saturdays from 12pm to 5pm for viewing the show. Individual appointments can also be made by emailing the gallery at prizeraustin@gmail.com

School has started, which has us perpetually thinking of leafy greens and cooling temperatures.  Week 34 was a muddy one with all sorts of preparations for the fall season.  The summer crops are petering out, so grab 'em while you still can!  We stopped by the SFC Market East on Tuesday to catch up with some of our market-goers there, too. Come see us at our markets this weekend!  Happy Friday!

Sunflowers. Photo by Scott David Gordon.

Work in the greenhouses! Photo by Scott David Gordon.

Farm meeting in the greenhouse. Photo by Scott David Gordon.

Sweet potato greens. Photo by Scott David Gordon.

Papalo. Photo by Scott David Gordon.

Harvesting mint. Photo by Scott David Gordon.

Seeding. Photo by Scott David Gordon.

Farm smiles. Photo by Scott David Gordon.

Vicente! Photo by Scott David Gordon.

Okra. Photo by Scott David Gordon.

Sweet potato fields. Photo by Scott David Gordon.

SFC Market East. Photo by Scott David Gordon.

SFC Market East. Photo by Scott David Gordon.

SFC Market East spread. Photo by Scott David Gordon.

SFC Market East, get 'em before they're gone! Photo by Scott David Gordon.

CSA Box Contents Week of Aug 29th

CSA Box Contents Week of Aug 29th

Medium Box
Beet, Red
Cucumber, Pickling
Eggplant , Black
Greens, Egyptian Spinach
Greens, Sweet Potato
Herb, Lemongrass
Herb, Peppermint
Okra
Pepper, Serrano
Squash, Butternut
Squash, Zucchini

by Megan Winfrey

To quote one of the best TV moms of all time, "Coffee, Coffee, Coffee!"

Like Lorelai Gilmore, I am also a big fan of coffee. I never touched the stuff, although I worked as a barista in high school, until visiting France in '06. At first I just wanted to look like a local, but I quickly learned how amazing a piping hot shot of good espresso could be. Since then I've enjoyed coffee daily and in many different forms, but this was my first go at roasting it myself. I don't think I've been as excited about a cup of coffee since I tried Kopi Luwak in Phoenix. If you've never heard of it, Google it, and please don't judge me. When a bag of green coffee from Barrett's arrived with my CSA box, I'll admit, I was intimidated by those fresh smelling, little green beans. But here I sit, with a DELICIOUS cup of medium roast coffee that I feel very proud of! I highly recommend jumping on the coffee train, and give Barrett's coffee a try. The coffee available as a JBG add-on is already roasted (to perfection!) by Barrett's, but if you want to give home roasting a try, give the office a call and I bet they can place a special order for you.

I used the air popper method, which is the most recommended method for home roasting coffee. Sweet Maria's Coffee walked me through it with this awesome tutorial page.



Here are some notes from my experience:

-To add coffee or eggs to a CSA order, just login to your CSA account, click on your upcoming delivery, and click "ADD ITEM" under available add-ons. That easy.

-I borrowed a hot air popcorn popper from a friend, but you can usually find them pretty cheap second hand or in the store for $20-$30.

-I lined a bowl in wet paper towels to catch the chaff, but not even that kept it all in the bowl. I had to vacuum the floor when I was finished.

-I wanted a medium roast, which I mostly attained, but I noticed that some of the beans remained pretty light. As I watched the beans swirling around in the popper, I noticed that the ones in the center of the swirl basically stayed in the same spot throughout the roasting process and that those were the beans that came out lighter.

-Ventilation is important! My fire alarm went off about a dozen times...

-Roasting/freshly roasted coffee doesn't smell like coffee. That wonderful aroma develops over the next 12 hours or so while it sits in a loosely sealed jar.

-Although it took about an hour, roasting coffee was totally worth it! I am so proud of my beans and every cup of coffee they make will be extra special.