by Megan Winfrey

Hope everyone had a spook-tacularly fun Halloween! I sure did. It was my darling daughter's second Halloween but her first to participate in, so it was extra special for my family. We went as Morticia, Gomez, and Pubert Addams (you know, the baby from the second film who is always escaping certain death just in the knick of time) and it was everything I ever dreamed of and more! I figured I should live out these costume dreams before she's old enough to have her own ideas. What really put the cherry on top of a perfect holiday weekend was coming home to leftovers of this week's recipe. It makes enough to freeze some for later in the season or to have leftovers for days, which is just so nice during this busy, busy time of the year. Let the holiday season begin!



Cajun 15 Bean & Collard Green Soup

• 1 bag of Hurst's Cajun 15 bean soup mix
• 1 bunch of green onion, chopped
• 4 cloves garlic, minced
• 1 bunch collard greens, stems removed and sliced into strips
• 2 large or about 12 small tomatoes, rough chopped
• Juice of 1 lemon

Put the beans in a large pot and cover with 8 cups of water. Let sit overnight or for at least 8 hours.

After soaking, drain the beans and cover again with 8 cups of water. Bring beans to a boil, reduce to a simmer, and cook uncovered for 2 hours.

In a skillet, sauté the garlic until lightly browned, about 2 minutes, then set aside.

When the beans are tender, add the tomatoes, collard greens, green onion, garlic, lemon juice, and the spice packet that came with the beans. Simmer on low for another 30 minutes, add salt and pepper to taste, and serve!

CSA Box Contents Week of Oct 31st

CSA Box Contents Week of Oct 31st

Medium Box
Bean, Green
Broccoli
Carrot, Rainbow
Greens, Arugula
Greens, Collards
Greens, Kale, Curly
Herb, Dill
Potato, Sweet
Squash, Butternut
Turnip, White Japanese

**farm notes from Charlotte McClure

Cheers to week 44! Leeks and garlic are in the ground, along with our last successions of red kale, collards, cabbage and broccoli. It somehow still feels like popsicle weather even though it's November, hopefully this rain brings a much needed cold front! Our very pretty and peppery golden radishes (Zlata variety) are up! Temo discovered the first major leak in the farm's irrigation system, and has been working ceaselessly to fix it. See some photos of that massive project being remedied below.

Kohlrabi. Photo by Scott David Gordon.

Roxy overseeing some tune-ups. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Napa cabbage. Photo by Scott David Gordon.

Close-up! Photo by Scott David Gordon.

Cabbage. Photo by Scott David Gordon.

Bell pepper. Photo by Scott David Gordon.

Irrigation leak getting remedied. Photo by Scott David Gordon.

Irrigation work. Photo by Scott David Gordon.

Peppers just hangin'. Photo by Scott David Gordon.

Green beans. Photo by Scott David Gordon.

Sunflowers! Photo by Scott David Gordon.

Broccoli bounty. Photo by Scott David Gordon.

Growin'. Photo by Scott David Gordon.

Sweet 'taters. Photo by Scott David Gordon.

Sorting green beans. Photo by Scott David Gordon.

The beginning of a new month means another highly-anticipated installment of our First Friday Staff Picks! We love sharing events, adventures, and side projects that inspire and excite us (food-related or not) with our community. Check out our JBG staff-curated list of favorites below!



Lena: I'm really excited to see Tig Notaro at the Paramount on the 27th! Her comedic timing is incredible. I highly recommend the beautiful Netflix documentary about her legendary 2012 standup set following her breast cancer diagnosis, hospitalization, and loss of her mother. See the trailer here.

Travis: I had a cronut for the first time the other day from Voodoo Doughnuts and methinks I heard the god Zeus chuckling from on high. Oh man, so delicious. Croissants mixed with doughnuts are thumbs up all the way.

 

#vampireteeth #glazeddoughnuts #doughnuts #voodoodoughnut #voodoodoughnuts #themagicisinthehole #goodthingscomeinpinkboxes #happyhalloween #halloween

A photo posted by Voodoo Doughnut (@voodoodoughnut) on Oct 28, 2016 at 3:03pm PDT

In regards to do-not-miss events, Gogol Bordello - the gypsy punk band, is coming to Stubb's on the 11th. Those shows always turn into a giant communal dance party. Oh, and Red Fang at the Mohawk on the 25th. This is my favorite band. They just released a new album. They're bearded heavy metal at its best. Be there!

Kenny: Sound on Sound Fest aka Fun Fun Fun 2.0!! It always falls a day after my birthday, so it makes for a nice blowout banana-pants weekend. Ready to fire up the crockpot for some collards and every other winter veg I deem stew-able.

In my non-farm time I'm hacking away at a few custom guitar builds for friends. My recent trip to Chicago/Nashville with an old friend to see Bill Burr tape his new special at the Ryman Auditorium was AMAZING. The whole trip was a big chaotic adventure not unlike Planes, Trains, & Automobiles meaning everything went wrong but ended up going right. Both cities were incredible; the food, the drink, the people... and look for that sweet red, white, & blue Capital Feed hat floating around the crowd when it comes out on Netflix.

Holly: Happy Hour! Odd Duck is the best in town and Swine Time is fun too (at Barley Swine). Also love the Lenoir wine garden happy hour. Upcoming new beer releases from Jester King... Stoked on green onions and dandelion greens right meow (Laura is, too!), making wintry stews with grass-fed lamb from Mick Family Farms, and excited to plan a farm to table Thanksgiving feast! Also, really diggin' Westworld on HBO.

 

throwback to these #grassfed lamb ribs that I stewed low and slow in my tagine with ras al hanout, sweet potatoes, mushrooms, sweet peppers, turnips, kohlrabi, honey-fermented elephant garlic (3-week), dandelion greens, lemongrass stock, and caramelized onion broth (both #homemade) • served with mustard micro greens and spaghetti squash and dandelion greens baked with eggs and milk ? spaghetti squash, sweet potatoes, dandelions, garlic, turnips, kohlrabi, peppers were #jbgorganic • mushrooms were @kitchenpride • lamb was from #mickfamilyfarms • eggs from @coyotecreekranch • milk from @millkingmilk • microgreens from @joesorganics • recipe #ontheblog

A photo posted by food & photography • texas (@hollypostler) on Oct 20, 2016 at 2:52pm PDT

Ada: Early morning, pre-work, walks in the back 20 acres at Hergotz. There are some winding mazes and paths carved out of then towering cover crops, and tons of wildlife to see. My dog spooked out a huge buck earlier this week. Other sightings include jack rabbits, cotton tails, fox, skunk, and all kinda birds including some Kestrels and Warblers. If you get out there extra early, the whole thing is blanketed in sparkly spider webs.

Crock pots. I know I'm late to this game, but damn. Until recently, I held crock pots in contempt because I thought they could only produce unhealthy meals, reminiscent of pig slop. But I was so wrong. Coming home to a simmering pot of beans or vegetable stew is just wonderful. Can't wait for the oncoming deluge of root crops to throw in there.

My vet(s). Shoutout to Corner Vet, who not only provided compassionate, professional, and thorough care, but who also provided cold Lone Star (in a koozie) at the end of a long day.

Tracy: My son Obi Scott Whitehead will turn 1 this month! He started taking his first walks/runs around the house last month.

Daniel: I took some recent trips to Chicago and Santa Fe. Chicago I visited my brother, his wife and their new baby (my first niece!). In Santa Fe, I went fly fishing and hiking and enjoyed some mountain time and (kinda) cooler weather. I'm also digging Westworld on HBO and all the pumpkin beer.

Heydon: Lumiere Tintype. His images are beautiful, haunting, and will last you a lifetime. My parents came into town recently and got a portrait done (see below). Do yourself a favor... go grab a drink at the nonpareil east-side French Brasserie, Justine's, and have the immensely talented Adrian take a picture of you or someone you love ASAP (he parks his photo-trailer right next door).

 

a birthday well spent for the old man. here's to another trip around the sun, pops! 

A photo posted by heydon (@heydopotato) on Oct 21, 2016 at 1:27pm PDT

Cake by Tomorrow's Parties ATX... Kelly Dugan makes the most savory and delectable sweets you could ask for. She baked a carrot cake for my father's birthday that had the entire table swooning, and my mom, who does not have a sweet tooth in the least, asking for another slice. And finally, one-of-a-kind jewelry by Suelo Jewels. Allison Smoler makes the most beautiful, customized pieces of jewelry... peruse her line here.

Speaking of jewels, this gem of a video from Antiques Roadshow always makes me smile.

Did you know that 1 in 4 people in Austin are or have been food insecure, or lacking dependable access to sufficient amounts of economical and nutritious food? That's 25% of our Austin community! Can you believe it? Depending on the area, up to even 40% of people do not have easy access to fresh and affordable food, and in neighborhoods where busy thoroughfares inundate the cityscape and sidewalks are lacking, folks who do not have vehicular access risk their lives daily to purchase groceries to feed their family. Despite sounding abysmal, there's a lot that we can all do to help, and if you are a part of the CSA community, have you thought about sharing the harvest this holiday season?

SafePlace. Photo by Scott David Gordon.

If your family is headed out of town for the holidays, or if you're trying to avoid an overflowing fridge, we hope you will consider donating your CSA share to The Settlement Home or SafePlace. With the produce received from JBG, the Settlement Home provides nutritious meals and teaches the girls it serves how to cook. Thanks to the weekly deliveries from JBG, SafePlace is able to stock it's pantry with fresh organic vegetables (instead of canned goods) for the women and children living in their shelter. Your donated share helps feed children, young adults, and families in Texas with histories of trauma, abuse and neglect. Donating your share is easy and helps secure nutrition for these folks in need. Just email us (farm@jbgorganic.com) with the dates you would like to donate your share(s), and we'll do the rest! Need your vegetables for your holiday meal but still want to help those in need? Sponsoring a share is easy, too. Find more information about that program here.

Photo courtesy of Music, Tech & Food

Speaking of local warriors toiling against food insecurity... Ever heard of Music, Tech, and Food? This new nonprofit in town seeks to bring two thriving Austin communities together, Music and Tech, to promote hunger awareness, and via ticket sales to regularly scheduled music events, donate farm-fresh food to local shelters and pantries. Pretty cool, eh? Read more about it here and get involved!

Lola. Photo by Scott David Gordon.

Ever spotted the "Cool Bus" rolling through town? Did you know that JBG donates food to help Lola Stephens-Bell, also known as the Nubian Queen, feed over 1000 free meals to the hungry each week? In a town like Austin where new restaurant pops up every week, her kitchen, Nubian Queen Lola's Cajun Soul Food, stands apart from the rest. Not only does she cook up some mighty delicious soul food, but she's serving it up with a side of food justice. Read more about this amazing lady here.

Want to learn more about food insecurity in Austin? We recommend listening to KUT's TSI's Feeding Austin's Hungry (listed as no. 5). 

**major contributions by Nellie Stephenson

CSA Box Contents Week of Nov 7th

CSA Box Contents Week of Nov 7th

Medium Box
Bean, Green
Carrot, Rainbow
Greens, Dandelion
Greens, Kale, Curly
Herb, Cilantro
Herb, Fennel
Pea Tendrils
Pepper, Sweet Medley
Potato, Sweet
Radish, French Breakfast

Looking for a way to boost your team's wellness with some local flair? Look no further. We're so local you can smell our compost pile. [Just kidding, our compost pile doesn't smell.] You can find our vegetables in home kitchens and top restaurants all around town, and there's no reason they shouldn't be at your workplace, too.

The reasons to partner with our farm are many, but checkout our Top 5 reasons below. Give Ada or Daniel a shout if you'd like to get your office involved! Healthy and happy employees, guaranteed. farm@jbgorganic or 512-386-5273

1. Holiday Gifts Thinking about holiday gifts for your team? Do something different this year and think local. Organic gifts starting at $22.  Give us a call if you'd like to arrange something special for your crew.

We've got farm-fresh gifts galore. Locavore, look no more.

Skip the ham and gift our veggies, instead.

2. Farm to Work Ramp up your wellness program and get farm-fresh vegetables delivered straight to the office.  Flexible delivery schedules and box sizes so everyone is happy. Or, reward your employees with our Market Bucks.

3. Volunteer Days + Team Builds Get outta the office and head to the farm; bring a picnic, and stay a while. Volunteers are thanked with a bounty of veggies and a better appreciation of where their food comes from.

4. Local and Social Responsibility One in four Austinites are food insecure. Team up with our farm to donate fresh produce to Austin's hungry.  Host a fresh-food drive with our partners Music Tech & Food, or donate directly to our Sponsored Share Program. Want to donate to a charity or school of your choice?  We can do that, too.

5. Health fair? Lunch presentation? Wholesale deliveries? We all know that healthy employees are happy employees, and our vegetables are at the core of any healthy diet. There are an abundance of ways to partner with the farm - what does your office want? If you carrot at all, you'll give us a call and let your work meet our farm.

by Megan Winfrey

For as long as I've been cooking, I've been trying to perfect my stir fry recipe. It's such an easy go-to meal and I've made it a million times, but there has always been something lacking. Too dry, not enough flavor, rice too sticky, wrong protein to vegetable ratio...who knew stir fry could be so complicated!? But I'm elated to say, I've finally cracked the code. This stir fry is PERFECT. The two big factors that set it apart are jasmine rice and homemade sauce. I always just bought the bottled stuff, assuming I'd have to make a special trip to the Asian market if I wanted to make my own, but I was so very wrong. You can make an amazing stir fry sauce with pantry staples and a few delicious JBG ingredients. And instead of using plain white or whole wheat rice, I found that jasmine rice doesn't come out sticky and adds it's own incredible flavor to the dish.

Pork & Veggie Lemongrass Stir Fry

• 1 lb. boneless pork chops, cubed
• 1/4 tsp. red pepper flakes
• 1 tsp. fresh ginger, grated
• 2 tbs. soy sauce or Bragg's
• 1 tbs. vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups broccoli florets
• 5 carrots, roughly chopped
• 1/2 lb. mushrooms, sliced
• 2 lemongrass stalks, cut into 2" pieces and crushed
• 2 cups chicken stock
• 2 tbs. corn starch
• 1/4 cup water

In a bowl, mix the cubed pork, red pepper flakes, ginger, and soy sauce. Toss to coat, then let marinate in the fridge for at least 30 minutes.

In a large skillet, heat oil over medium heat. Add the pork and cook until browned, about 10 minutes. Add the onion and sauté another 5 minutes. Add the garlic, sauté for a minutes more, then add the broth, broccoli, carrots, mushrooms, and lemongrass. Stir to combine and simmer for 30 minutes.

Mix cornstarch and water in a small bowl. Bring everything to a boil and add the cornstarch mixture. Boil for 1 minute, allowing the sauce to thicken.

Serve over prepared jasmine rice. Also great for freezing!

When national politics leave us scratching our head, it's helpful to take a closer look at the amazing community that we've cultivated around our CSA. Thus begins the inaugural CSA Member Spotlight! We hope that this series will highlight the diverse nature and composition of this community, and how each member integrates the CSA into their varied lifestyles. This week, the multi-talented and charismatic troubadour, Elizabeth McQueen, cleared out a little time in her busy schedule for us to interview and capture her and her husband, Dave, in their space.

Elizabeth McQueen. Photo by Scott David Gordon.

How long have you been a CSA member? We’ve been members for a long time… at least 5 years? Probably longer than that, but I’ve known Brenton since I was in my 20s. He and Beth used to come see me play at the Carousel Lounge.

What is your usual plan of action with regard to the veggies? We try to figure out how to use them all. I really love the internet because you can google two random ingredients and come up with something interesting. I looked in the fridge earlier and saw that we had sweet potatoes, bacon, and swiss cheese. I thought surely there’s some kind of savory sweet potato concoction out there, and sure enough there happened to one that uses all those ingredients. It’s heavenly and delicious.

Sweet potato concoction. Photo by Scott David Gordon.

How did you hear about the CSA? Gosh, it’s been so long, I can’t remember… I probably heard about it through the farmer’s market. I remember seeing the Johnson’s Backyard Garden stand (back when it was much smaller) and then realizing that they had a CSA. It just really seemed like a good idea, getting seasonal organic vegetables every week. It makes a lot of sense, you’re getting the vegetables from essentially down the street, and you can meet the actual people who are growing them, AND they can come to your shows! I feel like when we first started doing it, I had to convince you of it [speaking to Dave, her husband]? He was a little skeptical… [Dave: Sometimes it can be a major challenge to get through the box! We get the small box for four people.] It forces you to eat things that you normally wouldn’t eat.

What makes the CSA worth it for you? I think it checks all the boxes. It’s really hard to live, especially with food, the way that you want to live when you live in an American consumer culture, you know? In my mind, I would love to eat local, organic food all the time. What makes it worth it is that it’s actually a very affordable way to live life the way I wish that I could across the board. I wish I could live my life on that scale all the time, but it’s kind of hard and it would be expensive… but Johnson’s is a way to connect to that.

Unpacking her veggies! Photo by Scott David Gordon.

What is your favorite veggie? Does it have to be a veggie? Because I LOVE tomatoes. Tomato season at Johnson’s, or doing the bulk tomato purchase, is one of my favorite things to do. To get all of those tomatoes and just make a big thing of sauce, or roast a bunch of tomatoes and put them in the freezer… it feels good.

What is your favorite recipe? There’s a really great okra recipe that I haven’t made in a long time. Honestly, I never would have made it if it weren’t for getting okra every week from JBG, and being like, “what am I going to do with all this okra?!” Now, we fry it because everyone will eat it, but I have this Indian okra recipe with tomato and ginger. You sauté the okra and purée tomatoes, onions, and ginger together. You cook that in with the okra, and it’s really delicious. Oh, and GRILLED OKRA! We just discovered it the other day. Maybe okra is my favorite vegetable now… I just threw some on the grill because I was wondering what it would taste like, and it’s very good. Grilled vegetables in general are awesome, you can pretty much grill any vegetable and it works.

Elizabeth, on the right, and her husband, Dave, on the left in their home! Photo by Scott David Gordon

What’s the veggie that stumps you the most? Sweet potato greens. I’ve tried to make them palatable, but they are just slimy and bitter and I can’t do it. We don’t have good luck with those little Canary melons either, plus I don’t like melons in the first place... too sweet. [Dave: The other thing is the PLETHORA of beets. We like beets, but we have a hard time keeping up.] Though, we do love grilling with beets... my husband has a really good beet recipe with the orange-y beets. Now that it’s cooling off, it’s perfect grilling weather. Beets are really good grilled.

Any weird run-ins with JBG delivery drivers? The best story is… I knew Scott because he was my CSA delivery driver. I would get the newsletter, and it took me a while to figure out that he was the guy that was making the vegetables look so beautiful. So, one day, all of us were at the Four Seasons for KUTX during SXSW. The kids were, of course, immediately over it, so we were rolling down the hill in the back lawn and sliding under trees to pass the time. Unbeknownst to me, Scott had taken this panoramic shot of us under the trees. It’s this huge image of the back lawn, Town Lake, the trees, and us sitting underneath. It's so beautiful, he had captured this perfect, idyllic, sparkly moment. [Fun fact: It’s framed in their bedroom!]

The photo of E. McQueen and her family under the trees. Photo by Scott David Gordon.

Where did you learn to cook… any favorite types of food to cook? I learned to cook growing up because my mom hated cooking. So, we had to learn to cook the meals... I don’t do as much cooking anymore. When I was traveling with Asleep at the Wheel, I cooked a lot more. I’d be on the road and just wanted to cook because I’d be stuck in a hotel room for two weeks. Now that I’m home, I do very simple cooking... but Dave comes home off the road and he does these extravagant meals. The older he gets, the better he gets at cooking, and the more adventurous he is. When we started dating, he was very strict and by the book with his recipes. [Dave: I like to follow the recipes until I know what I’m doing, and she laughs at me!] He comes home ready to cook.

Dave cooking dinner. Photo by Scott David Gordon.

Is it hard to keep up a cooking regimen when you are touring? Well, when you are touring, the first day, you eat well, and by the end of the second day, you are eating hamburgers for breakfast and doughnuts for dinner. So, yes, it’s hard to keep up with cooking on the road. I’m sure there are people that can do it though!

What are you cooking now? Well, I didn’t cook it, but today, Dave cooked this sweet potato dish and green beans. I’m looking forward to cooking soups for the winter. We have a bunch of butternut squash that we cubed and froze to make a butternut squash, coconut milk, and lime soup. Especially on a day like today, soups are going to make us feel better. Soups are going to get us through a Trump presidency.

What’s your favorite kitchen gadget? I actually really like to bake, so one of my favorite kitchen gadgets is the Cuisinart mixer. You can do a lot really quickly with that. I also like a good lemon squeezer. The lemon squeezer is kind of new to me, I never used one growing up. You can get a lot of juice out of a lemon with one of these!

Elizabeth performing at a CSA Potluck past. Photo by Scott David Gordon.

When you aren’t gushing over your CSA share, what do you do? I’m a DJ at KUTX and a producer of the “This Song” Podcast. Actually, the new season starts next Wednesday, Nov. 16! I teach voice for Anthropos Arts… I am also a musician, though, I haven't been playing that much recently. I am co-PTA President at Maplewood Elementary, and I’m a mom. So, yeah, there’s a lot of stuff going on! [Fun fact: she’s played at one of our CSA potlucks before! Shown above.]

If you are stuck on a desert island and can only bring three things, what would you bring along?

• The Harry Potter series
• A guitar to pass the time
• Something to write and draw with… Maybe a lot of paper and some pencils

I feel like that could get you by if food and water are already covered. You’d be entertained, you can make stuff, and you can read Harry Potter series start to finish over and over again.

A big thanks to Elizabeth McQueen and her family for their continued support of the farm! ‘Til next time, folks!

"The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings" -Masanobu Fukuoka

With the deluge of rain this week, our fields have been quite the mud-pit. When the fields are wet, we try to keep the tractors off of them as much as possible in order to prevent soil compaction. We have one last big wave of plants to get in the ground before the first frost, so we couldn't wait around for the fields to dry. Planting by hand is pretty slow going - we're using a stick to poke holes in the ground (see below). So far this week the team has planted around 21,000 plants by hand. Safe to say we're all hoping for a dry, sunny weekend so we can be back on the tractor on Monday.** A big ole happy birthday to our fearless leader, Brenton Johnson, this week! His birthdate falls on Election Day, so Tuesday was eventful to say the least. We also visited the Texas Farmers Market at Mueller last Sunday to catch up with the crew and see the veggie experts at work.

**farm updates from Charlotte McClure!

Sagan and Adams at work. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Market spread. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Satsuma orange. Photo by Scott David Gordon.

Brenton distributing his Satsuma bounty. Photo by Scott David Gordon.

Market scene. Photo by Scott David Gordon.

Farm mornings. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Bok choy - bird's eye view. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Farm colors. Photo by Scott David Gordon.

Kohlrabi. Photo by Scott David Gordon.

Transplanting old school. Photo by Scott David Gordon.

Transplanting by hand. Photo by Scott David Gordon.

Chucha. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Growing. Photo by Scott David Gordon.

Cilantro. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Take off. Photo by Scott David Gordon.

Pea tendrils. Photo by Scott David Gordon.

Montana mendin' vehicles. Photo by Scott David Gordon.

Drying out. Photo by Scott David Gordon.

Thanksgiving is right around the corner! Can you believe it? If you are feeling a little overwhelmed with the quickly approaching holiday season and need some help gathering the fixin's for your family feast this year, look no further! The crew at Dai Due has curated a mouth-watering selection of meats (and pie crusts!) for you choose from. On top of that, they are offering a colorful JBG produce bundle that will brighten up your plate and satiate your palate. Take a peek at the menu here.

JBG produce bundle, get yours from Dai Due today! Photo by Scott David Gordon.

The change from fall to winter means another sweet treat for our CSA members - 'tis the season for winter citrus! Every year, JBG partners with our good friends at G&S Groves in McAllen, TX to bring you certified organic oranges and grapefruit delivered to your home and community. David Strohmeyer is a really impressive farmer and never fails to deliver on sweet Texas citrus. We'll carry these beauties as long as they are in season (through Spring). Citrus is available for delivery to farmers markets or with your CSA box for only $12 for a 10 lb bag! Find more details about the Bulk Citrus sale here. Get your orders in this weekend to start enjoying fresh squeezed orange juice as early as next week! Hang tight for grapefruit--it will be a few more weeks before they are ready. If you order grapefruit now, your orders will be rescheduled when the harvest arrives.

Citrus beauties. Photo by Scott David Gordon.

by Megan Winfrey

When it comes to food trends, I'm usually ready to see them fade. But this one can hang around forever, and I'll be doing my part to make sure it does. If you haven't heard of sweet potato toast yet, you will, and it will change your life! This is the perfect breakfast or snack for gluten free folks, or those looking to eliminate carbs. It is incredibly versatile - anything that you'd put on regular toast will work - including but not limited to peanut butter and jelly, strawberries and nutella, fried eggs and fresh greens, shredded pork and cheese, even avocado and lime. It is incredibly light and healthy, but also filling, keeping me satisfied and sharp all the way to lunch. Get ready to fly through those sweet potatoes, because sweet potato toast is sure to become the new family favorite!

Sweet Potato Toast with Avocado & Pea Tendrils

• 1 large sweet potato, sliced 1/4" thick
• 1/2 an avocado, sliced
• 1/4 cup pea tendrils
• Sprinkle of salt
• Sprinkle of cumin
• Squeeze of fresh lime juice
• Drops of hot sauce

Wash the sweet potato well and peel if desired, or leave the skin on. When slicing, be careful not to slice too thick or too thin. Too thin will get crispy, and too thick will take much longer to cook.

Place two sliced sweet potatoes into the slots of your toaster, set the temperature as high as it will go, and start toasting. Depending on your toaster, it may take up to 6 rounds to fully cook the sweet potatoes - mine took 4, but it's pretty new. You want the sweet potatoes to be tender throughout, with some burn marks for added flavor. Next, add your toppings! I started with sliced avocado, a dusting of cumin and salt, a few pea tendrils, and finished off with a squeeze of lime and a few drops of Valentina's (my favorite hot sauce).

I'd love to hear how you all top your sweet potato toast! Leave your recipes in the comments below.

CSA Box Contents Week of Nov 14th

CSA Box Contents Week of Nov 14th

Medium Box
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Greens, Salad Mix
Herb, Cilantro
Okra
Onion, Green
Pepper, Sweet Medley
Potato, Sweet
Radish, Watermelon

Back on the tractor this week, thank goodness. It’s a flurry of activity out at the farm, seeing as we are in the final stages of Fall planting. By the way, how is it November 18th? It still feels like summer, but the calendar is telling us otherwise. A huge thanks to the volunteers from Hot Schedules, we appreciate your hard work!

The bulk citrus sale is back, and the Alamo Drafthouse has decided to screen another movie at the farm (find ticket info here)! In town for Thanksgiving and curious how the holiday will affect the CSA schedule? More info on that here.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Transplanting. Photo by Scott David Gordon.

Transplanting. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Hot Schedules volunteers workin' hard! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Chillin'. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

 

Turkey time is just around the corner! If the prospect of stuffing yourself with all the many delectable Thanksgiving dishes has you salivating already, well, you are not alone. We’re all ready for the post-election binge eating here at the farm. If this holiday season has crept up on you, leaving you little or no time to prepare a menu for the impending feast, don’t fret, Dai Due and JBG have your back. Along with a spectrum of locally and substantially sourced meats (did someone say Turducken Sausage?), you can pre-order a JBG produce bundle straight from Dai Due. Check out the menu and order here! Produce comes with some recipes crafted just for the occasion.

Photo by Scott David Gordon.

Speaking of relishing upcoming food festivities, have you visited one of our market stands recently and feasted your eyes upon our vast array of radishes? Maybe the influx of these multi-colored roots excites you? Maybe the novel specialty varieties and unfamiliar names is daunting? Maybe you’ve never really delved into the radish world before and are grappling with a good way to approach these baffling veggies... Regardless, we’re here for you! This week we seek to demystify these mysterious roots and answer some of your lingering and burning questions (just like we did for Asian greens)!

Radishes, or Raphanus sativus, originate from Southeast Asia with wild varieties being found and cultivated in Central Asia, India, and central China as well. Hailing from the Brassicaceae family, these roots are said to be some of the first crops introduced to the Americas from Europe (they have been farmed in Europe since pre-Roman times). Chockful of vitamin C, potassium, fiber, riboflavin, and folate, whether you have a cold or your immune system just needs a boost, this zinger of a veggie will clear your sinuses right out! But, that’s just the tip of the iceberg, check out the arsenal of positive rad[ish] benefits here.

Watermelon radish. Photo by Scott David Gordon.

Watermelon Radish - The watermelon radish, named for it’s magenta-pink striated inside similar in hue to that of a watermelon, has a pale exterior with some green coloring at the top of the root. It has a peppery taste that is mild, and a succulent crunch. Nature's neon vegetable, and natural source of Vitamin C - here for an immune boost if you're feeling low. They are the perfect addition to springs rolls, not to mention very aesthetically pleasing.

Watermelon Radishes. Photo by Scott David Gordon.

Black Spanish Radish - Known for it’s black exterior, this hardy crop has been cultivated since medieval times because it thrives in harsh winter-time conditions and is nutrient dense to boot. With a thick, dark skin and pale white inside, these hot, peppery radishes are a great spicy topping to soups and salads. This radish also shines as the main ingredient in a dish, check out this awesome Black Spanish Radish salad recipe, simple and delicious.

 

Black Spanish Radish! ?? These beauts are linked to myriad health benefits, but most importantly they pass the Very Tasty Test. ? #sprayfree #blackspanishradish #falltrials #smallfarm

A photo posted by hearts & roots: a small farm (@heartsandroots) on Oct 13, 2016 at 6:36am PDT

White Icicle Radish - These slender white-rooted veggies sure are fun to eat. With a crisp, thin skin and mild flavor, try these roots raw or roasted… you might get a hint of sweetness. If you’re trying to get your kids to eat more veggies, these are a good bet! Their pure white color will please even the most green-averse picky eaters.

 

Perfect timing. #whiteicicleradish #winterscoming #plantedchicago

A photo posted by Jen Rosenthal (@plantedchicago) on Nov 11, 2015 at 5:16pm PST

Minowase Daikon Radish (Minowase Summer Cross) - This hybrid radish is a popular Japanese crop. A large white (inside and out) root veggie that has great crunch and a mild to sweet taste! Great in a variety of recipes whether it be stir-fried, steamed or pickled. Chop these up and dip them in some hummus as an easy snack on the go!

Minowase Daikon Radish. Photo by Scott David Gordon.

Zlata Radish - Meaning “gold” in Czech, these golden brown potato doppelgangers pack a peppery punch. Its tasty white insides are the perfect amount of crispy and juicy. Braise ‘em or eat ‘em raw, they sure are scrumptious!

A photo posted by Jessica Lacey (@gypsyroselasagna) on Jun 12, 2016 at 4:42pm PDT

Red Radish (Crunchy Royale) - On the sweeter side of Team Rad(ish), these royally red beauties have beautifully uniform and bulbous roots. If you can’t use them right away, these radishes preserve well in the fridge! Try these raw with cold butter and salt as a sandwich (a Mike Mosley favorite).

Red Radishes. Photo by Scott David Gordon.

French Breakfast Radish - These French heirlooms are elegant and picturesque. With scarlet skins that shade to white at the base, these mild-tasting roots are great with sea salt, Kerry Gold butter, fresh bread, and white wine to pair (A Charlotte McClure favorite).

so excited radish are back ????? @jbgorganic 

A photo posted by no farms, no food (@hollypostler) on Aug 12, 2015 at 8:53am PDT

Easter Egg Radish - Aptly named, this multi-colored mix of radishes ranges in hues from white to purple to red to pink. Petite and crisp, these are white-fleshed and mild to taste. Chop them up and brighten your salad with the many colors of the rainbow, kids will love it!

Easter Egg Radishes. Photo by Scott David Gordon.

Plum Purple Radish - Bright purple skin and a very, very spicy taste… need to kick a cold? Pop a couple of these in your mouth and a sinus clearing will ensue.

 

#purpleradish #datpurp #leñabrava

A photo posted by Mike Nutter (@thenomadchef) on Oct 26, 2016 at 10:14pm PDT

Chinese Pink Radish - With a pink verging on red skin and a white flesh, these elongated radishes are another Asian variety that do well in the heat. These radishes are perfect for pickling, give it a try!



Chinese Pink Radishes. Photo by Scott David Gordon.



Keep an eye out for some more specialty radishes on the way! Amethyst Radishes, Red Top Radishes, Korean Purple Daikon Radishes, Chinese Green Radish, Green Neck Radish… we’ve gone radish crazy! Oh my!

Equal parts Black Radish, Purple Daikon, Green Daikon, and Watermelon radishes...with colors like these, fall and winter ain't so bad! • • • • •#farming #mxmorningstarfarm #rainbow #radishes #organic

A photo posted by MX Morningstar Farm (@mxmorningstarfarm) on Sep 29, 2016 at 6:41pm PDT

Together with the Drafthouse's Rolling Roadshow, we're thrilled to host another film on the farm - The Grinch! Come out to the farm for a full day of Holiday Events, then settle in with some hot chocolate to watch The Grinch. We'll be screening both the TV special as well as the live action version. Tickets on sale now, get them here!

Winter means citrus! Place your order here.

If your family is headed out of town for the holidays, we hope you will consider donating your CSA share to The Settlement Home or SafePlace. Find more information about donating here.

In town and curious about Thanksgiving CSA schedule changes? Click here.

CSA Box Contents Week of Nov 21st

CSA Box Contents Week of Nov 21st

Medium Box
Cabbage, Napa
Carrot, Orange
Greens, Kale, Dino
Greens, Mustard
Greens, Spinach
Herb, Dill
Herb, Fennel
Onion, Green
Pepper Bell, Green
Pepper, Poblano
Potato, Sweet

by Megan Winfrey

Happy Thanksgiving, CSA lovers! Thank you all, sincerely, for allowing me to share my cooking adventures with ya'll for the last year and a half. It has been such fun for me, and such a blessing to be a part of the wonderful JBG family! This week's recipe screams fall. From the colors, to the ingredients, to the earthy flavors- you're going to want to add this one to your Thanksgiving weekend menu. Soup isn't traditionally served for THE BIG MEAL, but if your family is anything like mine, you have people to feed all weekend - and that how this soup becomes your best friend. It practically cooks itself! And after the hours you've already logged in the kitchen, what more could you ask for? Now all that's left to do is curl up on the couch your soup, a blanket, and "A Charlie Brown Thanksgiving."

Root Vegetable & Cabbage Soup

• 2 tbs. olive oil
• 1 onion, chopped
• salt and pepper, to taste
• 4 cloves garlic, sliced
• 1 bag of JBG root vegetable soup mix, peeled and chopped -carrots, turnips, beets, radishes
• 3 or 4 sweet potatoes, peeled and chopped
• 1 head savoy cabbage, thinly sliced
• 8 cups chicken or vegetable stock
• 1 cup dry white wine
• 1 can diced tomato
• 1 tbs. fresh rosemary, chopped
• 1 tbs. fresh thyme, chopped
• creme fraiche, for garnish

Heat a large soup pot over medium high heat. Add the olive oil, onion, garlic, salt, and pepper and cook for 2-3 minutes. Add the root vegetables and sweet potatoes and cook, stirring, for 4-5 minutes. Add cabbage and cook until starting to wilt, about 2 minutes. **At this point, toss in some leftover diced turkey, if you have it!**

Stir in the broth, wine, tomatoes, rosemary, and thyme and bring to a boil. Reduce to a simmer, cover, and cook for 1 hour. Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor. Taste and add more salt and pepper if desired. Garnish with creme fraiche, chopped dill, or fresh horseradish, or all of the above!

Week 47 and we have finished fall planting! Just in the nick of time, too, so that everyone could enjoy a little turkey time with loved ones. It was a whole lot of work, but with persistence and tenacity, we got it done! Now, we will take a month to make plans and preparations for the next planting season. The wheel is always turning over here, but boy, do we love what we do. Happy Thanksgiving from all of us here at JBG, we hope you enjoyed delicious food and quality time with family and friends. 

Photo by Scott David Gordon.

Carrots! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Tractor time. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

Photo by Scott David Gordon.

A falltime flock. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Montana workin'! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Monstrous collards! Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

So much green. Photo by Scott David Gordon.

Curly kale. Photo by Scott David Gordon.

Harvesting. Photo by Scott David Gordon.

Colors galore. Photo by Scott David Gordon.

Gobble gobble! Thanksgiving has come and gone, and this year it coincided with the end of fall planting. It was a whole lot of work, but with a whole lot of persistence and tenacity, we got it done! A serendipitous hiatus in the flurry of farm activity to give everyone a brief moment to relax and enjoy turkey day festivities with loved ones.

Brenton and Roxy! Photo by Scott David Gordon.

I have so much to be thankful for this year it’s overwhelming. Having a job that I am immensely passionate about keeps me ever-grateful. The JBG team that we have been building for the past 10 years feels like family. The tireless toiling and synergy day in and day out by this amalgam of strong and smart individuals is astounding. I feel like our crew is more in tune with each other and stronger than ever. We give 110 percent to cultivating the most nutrient-dense, delectable and organic vegetables for our community. We love what we do, and we hope that it is evident in the quality of the final product.

JBG team meeting. Photo by Scott David Gordon.

JBG team. Photo by Scott David Gordon.

JBG team. Photo by Scott David Gordon.

I am also grateful for the farm and its resilience. After a tumultuous year accompanied by two disastrous floods, we have been able to readjust, reassess, rebuild, and heal from our losses. The greenhouses have been rebuilt (thank you for the help, Drafthouse!) and the farm looks better than ever!

 

Greenhouse golden hour

A photo posted by Charlotte McClure (@carlita_carlotta_) on Nov 16, 2016 at 3:59pm PST

I am thankful for my four crazy kiddos and all the adventure that ensues when we spend time together. Their burgeoning talents are a delight to experience; and their endless curiosity instills me with youthful vigor.

I count my lucky stars for having dreamt up this crazy endeavor of starting an organic farm in this beautiful gem of a Texas town, Austin... and most of all for YOU. I know I’ve said it before, but thank you for letting me be your farmer. From my backyard, to a thriving farm east of town, it's been an unreal journey. I hope that JBG was a part of your Thanksgiving meal this year - we'd love to see what you're cooking with the season's bounty, send us some photos! The support that we receive from the community is nonpareil and astonishing. This town is a locavore, farm-to-table heaven that loves and nurtures its local farmers. I couldn’t be happier to have landed here.

Photo by Scott David Gordon.

For those of you traveling for the holidays, we hope you will pass on this bounty we are all thankful for - consider donating your CSA share to The Settlement Home and SafePlace. Your donated share helps feed children, young adults, and families in Texas with histories of trauma, abuse and neglect. It's as easy as emailing the farm and letting us know you would like to donate. If you are in town for the holidays, you can still donate by sponsoring a share, either in your name or someone else's. It’s a great way to give back this holiday season, and a fantastic option when you are thinking of gifts to give family and friends. Donate here, and email (farm@jbgorganic.com) or call (512-386-5273) the farm if you wish to donate in another's name.

The Settlement Home and SafePlace need around 200 shares a year to meet their minimum needs - our goal is to meet the full 200 shares this 2016 holiday season. Won't you help us get there?

Donating at SafePlace. Photo by Scott David Gordon.

I am appreciative of the Alamo Drafthouse and their continued support of the farm through good times and bad. We are looking forward to the upcoming Rolling Roadshow screening at the farm - The Grinch! Venture out to our Garfield farm with your family and friends on Saturday, December 10th for a full day of holiday events like hayrides, face + ornament painting, Cindy Lou-Who and the Grinch look-alike contests, and a dance party all even before the movie starts! Then, once the kids are tuckered out, cozy up with a blanket, hot chocolate, and some tasty bites from some of our favorite food trucks to watch the main event! We'll be screening both the TV special as well as the live action version. Tickets are on sale now, get them here!

From the last Rolling Roadshow screening - The Seer. Photo by Scott David Gordon.

I will close with another massive thanks to you, our community, and this really silly picture of me in a turkey costume at the Thundercloud Turkey Trot yesterday! Can you tell which one I am? Did you see me? Boy, did we have a good time, and I got to squeeze in a run before the food festivities! Hope you enjoyed some delicious dishes and spent some quality time your friends and family! I need to get back to planning for the next planting season. ‘Til next time!

JBG Turkey Trot Turkeys!

by Megan Winfrey

This time of year, I'm all about comfort casseroles. If I can get away with tossing together some ingredients, topping it with a bunch of cheese, and baking it for a quick 30 minutes every night, I certainly will. This casserole is one of my favorites because it's basically a solid, more filling version of broccoli and cheese soup. And who doesn't like broccoli and cheese soup?

Broccoli, Chicken, and Rice Casserole

• 1 lb. chicken breasts, cubed
• 1 lb. broccoli florets
• 2 cups rice, cooked
• 1 tsp. olive oil
• salt and pepper to taste
• 3/4 tsp. garlic powder, divided
• 2 tbs. all purpose flour
• 2 cups milk, divided
• 3 tbs. Dijon mustard
• 1/3 cup plain Greek yogurt
• 2 cups cheddar cheese, shredded

Preheat oven to 375 and lightly grease a deep 9" baking dish. Cook the rice according to the package directions. I recommend cooking the rice in chicken stock, if you have it on hand. Bring a large pot of water to a boil. Drop in the broccoli florets and let cook for 1-2 minutes - the broccoli should still be bright green. Immediately plunge the blanched broccoli into a bowl of ice water to stop the cooking process.

Season the chicken with 1/2 tsp. garlic powder and salt and pepper to your liking. Add the olive oil to a heavy bottom skillet and heat to medium-high. Cook the chicken through, about 4-6 minutes, then remove to a plate.

Carefully wipe the skillet clean and reduce the heat to medium. In a small bowl, whisk together the flour and 1/2 cup of milk.

Pour mixture into the skillet and add the remaining 1 1/2 cups of milk. Cook, stirring constantly until thickened, about 7-10 minutes. Remove from heat and whisk in the Dijon, remaining garlic powder, and pepper to taste. Stir in the Greek yogurt and 1 cup of cheese, until smooth. Add the rice, broccoli, and chicken to the cheese sauce and mix gently.

Spoon the mixture into the prepared baking dish and top with the remaining cheese. Bake 25 minutes, until heating through and cheese is bubbly. Let stand 10 minutes before serving.