CSA Box Contents Week of April 30th

CSA Box Contents Week of April 30th

Large Box
Beet, Chioggia
Broccoli X 2
Carrot, Orange
Cauliflower
Greens, Chard, Rainbow
Greens, Kale, Curly
Herb, Dill
Herb, Fennel
Kohlrabi, Purple
Lettuce, Braising Mix
Potato, Red

Servings: 2 /  Total Time: 25 minutes /  Author: The Migoni Kitchen

Fritters served for brunch. Photo by the Migoni Kitchen.

Our box this week featured purple kohlrabi. To be honest, neither of us had ever cooked with or even tried kohlrabi, but after a little research and tasting, we realized it is from the same family as cabbage and brussels sprouts, but has the taste more of a broccoli stem, but crisper. We also got red potatoes and carrots in our box this week. After looking at everything, we got the idea to create fritters to serve for a brunch dish.

Photo by the Migoni Kitchen.

You simply grate all of the veggies (or you can speed this process up by using a food processor) with a box grater, add in a bit of flour to reduce the moisture, and add an egg to help bind the ingredients together. Think of them as elevated, healthier hash browns!

The grating process. Photo by the Migoni Kitchen.

We chose to serve them with a fried egg, sliced avocado, cilantro, and hot sauce for the perfect brunch, but you could also serve these as an appetizer or with a yogurt dipping sauce for a meal.

Ingredients:

• 2 Purple Kohlrabi Bulb, peeled
• 4 Small Red Potatoes
• 4 Baby Carrots
• 1 Egg
• 1/4 cup All-Purple Flour
• 1 Tablespoon Kosher Salt
• 1 Teaspoon Black Pepper
• 1/2 Teaspoon Garlic Powder
• 2 Tablespoons Canola Oil or Grapeseed Oil

Instructions:

1. Using a box grater, coarsely grate the potatoes, carrots, and kohlrabi. You should have about 4 cups of root vegetables total. (Can also be done with a food processor if you have one)
2. Using cheesecloth or paper towels, squeeze out any excess water from the veggies.
3. Add 1/4 cup of flour and seasonings and mix using a rubber spatula.
4. Whisk the egg and add into the vegetable mixture. Set aside.
5. Heat up the oil in a large skillet on low-medium heat.
6. Form 4 round patties with the vegetable mixture. Be sure to flatten them out slightly so they cook evenly. Once pan is hot, carefully add in the patties. Press down slightly with spatula.
7. Cook about 5 minutes per side, or until golden brown.
8. Serve with fried eggs, avocado, and your favorite hot sauce for a delicious brunch!

Yum! Photo by the Migoni Kitchen.

Central Texas Food Bank weekly donation pick-up. Photo by Scott David Gordon.

Week 18 brings us into May already, can you believe it!? Captured above is the weekly Central Texas Food Bank (CTFB) donation pick up. CTFB pops by JBG every Tuesday to gather hundreds of pounds of veggie donations and distribute to their partner agencies to provide food for those in need.

In other farm news, squash and gold potatoes arrived this week, so look for them at markets this weekend! We are also welcoming new CSA members to our stellar Spring CSA. Welcome to the farmily!

Green tomatoes! Photo by Scott David Gordon.

Radish harvest. Photo by Scott David Gordon.

Quick harvest respite. Photo by Scott David Gordon.

Tractor ride. Photo by Scott David Gordon.

Patty pan growing! Photo by Scott David Gordon.

Squash blossom detail. Photo by Scott David Gordon.

Zucchini growth. Photo by Scott David Gordon.

Fields of cucurbits. Photo by Scott David Gordon.

Squash is here! Photo by Scott David Gordon.

Vineyard views. Photo by Scott David Gordon.

Tomato fields. Photo by Scott David Gordon.

Pepper growth. Photo by Scott David Gordon.

Banding up the spinach. Photo by Scott David Gordon.

Farm tour with Becky and Pete. Photo by Scott David Gordon.

Montana repairs one of the discs at River Road. Photo by Scott David Gordon.

We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

Peace, potatoes, and JBG peeps. Photo by Scott David Gordon.

Brenton (Head Farmer) - Went eat at Suerte last night and it was great! My favorite dish was the Roasted Zanahorias. These are all the things I got - they were all really good: Roasted Zanahorias (mole amarillo, carrot masa dumplings, puffed rice), Beet Tostada (smashed avocado, peanut walnut yum yum sauce, pickled onions), Carne Asada (oak grilled coulette, refried borracho beans, charred green garlic y tomato, tortillas), and Suadero Tacos (confit brisket, black magic oil, avocado salsa cruda). It was pretty noisy inside, but I sat on the porch and it was awesome. Also, recently went to the Continental Gallery and saw Rosey Flores and then Brandon Temple. Rosey called someone 'big ears' on stage which surprised me and made me laugh for the next 24 hours.

My last pick is the new baby yellow squash and patty pan that are coming in. My favorite way to cook the squash is weird, but I like them pickled like bread and butter pickled. When I was in Alabama a couple years ago, this guy on a boat shared some bread and butter squash pickles with me and I've been making and craving them ever since. Don't forget to put a hot pepper in there! It's a quick pickle, or refrigerator pickle, and is super easy to make. Here's a good recipe for them.

Suerta noms. Photo courtesy of Suerte ATX.

Becky (Farm Manager) - O. Henry Pun-Off World Championships. Basically exactly what it sounds like. A bunch of world-class punsters throwing down the best of dad humor. May 12. 11-4pm @ The Brush Square Museums Foundation (right downtown). I go every year. It's always a good laugh -- bring a blanket and some lawn chairs and come on out!!

Fawn (Farmers Marker Manager) - Lately (but actually always) I've really been into reading memoirs. I recently got the OverDrive app on my phone so I can listen to audiobooks borrowed from the library while I'm cooking or in whatever spare moments my ears are free and there aren't children around to hear cuss words. I'm currently listening to "Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef" by Gabrielle Hamilton. I am enjoying it greatly. Being from the Midwest, another chef memoir that I really enjoyed reading was "Give a Girl a Knife" by Amy Thielen.

Coming up in two weekends is the Armadillo Art Glass Initiative. If you want to see a bunch of awesome artists blow glass to raise money for Meals on Wheel, you should check it out! My husband Stephan "SPG" Peirce will be doing demos on the lathe the 18th and 20th.

Nadia (Recipe Blogger) - It's a travel month for me! Luckily all fun, but tiring nonetheless. I'm going to Oakland this weekend for a college friend's wedding and making an SF Bay Area trip out of it. I'm super excited about catching up with my old friends and doing some side sight-seeing -- so far we've planned on an Alcatraz tour and visiting the St. George gin distillery. I've been on such a gin kick for at least a few months (can you call that a "kick" anymore?) and can't wait to make some summery gin cocktails when I return. I'm thinking a JBG-inspired gin cocktail will be on the blog in the coming weeks...

Nadia's famous gin cocktails.

Ada (CSA and Marketing Manager) - It's birding season, y'all! So many exciting birds are showing back up in Texas. While birding near Junction, we recently spotted painted buntings, orchard orioles, vermillion, and great crested flycatcher, yellow-crowned night herons, lots of finches, plus a gamut of probably really neat warblers that I was unable to identify.

I may have already picked this, but I'll pick it again: Just finishing up reading Salt, Fat, Acid, and Heat... an amazing how-to-cook book by Samin Nosrat. For anyone wanting to enrich their understanding of cooked food, this is really a great resource and a wonderful read. It's pickled with so many great antidotes of Samin's time cooking at Chez Pannise (and other notable restaurants), and the shared stories of her triumphs and failures really help you to learn the cooking concepts she's presenting. Great for beginner or seasoned cooks, alike.

Shoutout to my partner, Regan, and this limited run of serving boards that he just completed... all one of a kind pieces made from over 100-year old salvaged barn lumber. They're really beautiful! Check them out here.

Missoula (Farm Dog) - Recently went paddling on the South Llano River near Junction. Mom made me a little platform to chill on, which I managed to stay on for most of the paddle. A couple unexpected bumps threw me over the edge, a few times in the middle of a rapid, but what doesn't kill you makes you stronger, right? For anyone looking to replicate our trip, give our friends Curtis and Rhonda a call. For $20 (cash) they will help you decide what length of paddle you'd like to do and set a shuttle for you. They also have boats to rent if you don't have your own. Best to call them before just showing up.

My paddle with mom.

Megan (Recipe Blogger) - My little garden of JBG transplants is starting to produce! Fuzzy little cucumbers and tiny green tomatoes are popping out, and the mint, chives, oregano, and cilantro are all established and flourishing!! I'm thrilled to check on my plant babies every evening, checking their progression and also scanning for pests. Almost everything I grew last year fell victim to boxelder bugs (nasty little sh!&s) so I've tried to be proactive this year about treating the soil and parameter of our raised beds. So far, so good! Being a CSA member, I don't really need to garden. But like, I neeeeed to garden! So it's okay, if not heart shattering, when pests ruin everything. Chalk it up to a learning experience!

Heydon (Farm Blogger) - My dear friend has just launched her jewelry line's, We Are Ancients, Spring/Summer collection, and holy moly is it magical. Pop on over to her website and peruse. You'll be swooning in no time.

Photo courtesy of the We Are Ancients website.

Farm, in general - The two new markets we're attending! This past Wednesday we attended the grand opening of the Wednesday Mueller Market, and this Saturday we're heading to the grand opening of the Buda Sunday Farmers Market. Thanks to Texas Farmers' Market and Grey Gardens for helping to strengthen healthy communities here in the Austin area!

Quick reminder: For a very limited time, we're having a BULK TOMATO PRESALE. Pre-order 20 lbs. of our mouth-watering beef steak slicing tomatoes and we'll deliver them to a farmers' market of your choice during the peak of our tomato season. Projected delivery dates are between June - June 30. Why pre-order? Well, put simply: so you don't miss out. Our tomatoes are a coveted crop, and we often sell out. Order now to reserve your share of this summer's tomato harvest and make sure your salsa-making dreams come true.

Farm pups.

This week, we are allowing the farm dogs, that you have all grown to know and love via social media + farm photo updates, have a taste of the farm blog limelight. Missoula, Chucha, and Roxy are our three dreamboat farm pups, and they are so ingrained in the farm lifestyle that we would absolutely be lost without them. They serve as emotional support during those long and stressful farm days, entertainment when someone’s in dire need of a smile, companionship for farm walks long or short, and an endless supply of friendly tail wags to anyone who graces the farm. First, we will hand off the mic to Roxy.

ROXY

Roxy. Photo by Scott David Gordon.

Hey farm friends! Roxy here. My story starts when Carrie found me on the side of the road around 6 years back. I haven't seen her in a while... miss you, Carrie. It’s all kind of a blur at this point because I like to focus on the now. Anyhoo, I was excited to be welcomed into the farm family, and when I set eyes on Brenton, I knew I had found home. My love and dedication to him cannot be rivaled. I usually follow him around because he needs me. But, if he’s nowhere to be found (I can’t believe I lose him sometimes! I can get so distracted by other people or smells 'n stuff.) I usually hang out with my yellow-haired friend, Casey. I love hanging out behind her desk while she’s talking into that thing that rings all the time. She needs me, too. Sleeping there is nice because I can rest (farm-dogging is tiring), and also get up to date on the gossip (her desk is the center of the office world). I really like people. When I'm not getting the attention I deserve, I usually just resort to getting on the two-legged level. Standing on my hind legs, I'm that much closer to the human heart. When a newcomer comes to the farm, Casey and Brenton usually warn people - 'don't give her too much attention or she'll push you down'. Well, what do they know? Hugs are the window into the human soul... I think that’s how the saying goes.

Roxy adoring Brenton. Photo by Scott David Gordon.

Working the tractor because Brenton can't do anything without me.

Gah, farm life is the best. I don’t have any complaints. Besides when people talk about my weight. I mean I really love that people care because I love them, too, but come on, It’s hard enough to be a lady dog. For the last time, I’m just naturally thin. I eat fine, I mean I live on a farm for goodness sakes. Especially with Grandpa Krishna around, giving out cookies every time I sit on command or just look at him with my dreamy eyes. Gah, I love that guy, too. He needs me.

Krishna and me.

I love you, whoever is reading this. Come to the farm and I’ll give you a hug because I love you.

MISSOULA

Missoula. Photo by Scott David Gordon.

Missoula here. In case you didn’t know, I’m the first bona fide office dog. It’s kind of my calling. It’s hard to leave every day because I think I was meant to be here. Things wouldn’t run without me. Sometimes I just lay on my back for an extra 30 minutes, at least, when my partner, Ada, is trying to leave because there's still work to be done at the end of the day. I think it frustrates her, but she takes videos oftentimes, so I get the feeling it's entertaining. So two birds with one stone, I guess.

I don’t really like to dwell on my past, but I came from the Hill Country and crossed paths with my girl, Ada (she sits at a desk at the farm so I think she's important), when I was frolicking through a field that I’m super fond of by that busy 290 road. Farm life can be really stressful for the humans, so I often offer my body to be massaged in times of stress, because I think it helps their brains. When I’m not needed for pets, I like to nap in the hallway by Ada’s office. I can protect her and also see folks coming in the front door.

Napping in my spot with my frenemy close by.

Favorite farm people? I love Mike Mo, he gives the best massages, and divvies out meat treats on the regular. Holy brisket, do I have a special place in my heart for the sound of the microwave door opening and/or closing over by Mike Mo’s desk. I prefer meat if you’re curious. I’m not super into the vegetable scene, the only thing I can stomach is carrots doused in chicken juice. I love chicken juice.

Thanks for being my favorite, Mike MO.

Back to humans... I’m into Lucas, but oh my stars, do I love Nate. If he were a dog, he’d be my man for sure. We roughhouse sometimes and make Grandpa Krishna nervous. To be honest, I love you, G-Pa Krishna, but we’re totally fine. Chill. You’re cramping my style and messing up my game with my crush. If I could, serious eye roll.

Knee deep in 'maters. Photo by Scott David Gordon.

Qualms with farm life? Well, probably Chucha. She and I are kind of on the fritz eternally (as you can glean from the picture above). I think she’s jealous of my beautiful golden mane and luscious curves, but whatever. We co-exist. It’s a daily struggle. That's all I've got farm-wise. You can catch me exploring with my mom if you want to get to know me any better. No big deal, but I'm VERY adventurous. Doubt Chucha can say she's been half the places I've been.

Me, adventuring on the Llano.

CHUCHA

Chooch. Photo by Scott David Gordon.

SUP? Chucha here. JBG is paradise and I made it that way. I'm almost positive it didn’t exist before me. I know I’m small, but once I ate a baby bunny, bones and all, in 30 seconds flat. You tell ME that’s not tough. I keep the farm vermin-free because I’m a ruthless hunter and fast as all get out. I like to think I'm the dog equivalent of Vin Diesel in the Fast and the Furious. If there are any squirrels, rabbits, or snakes reading this, watch yourself. I will consume you if you come anywhere near the veggies.

Me, consuming a bird, because it deserved it.

I’m wary of all other dogs besides my BFF/GF, Roxy. She’s gorgeous and can be bossed around. She’s totally my type. Missoula, on the other hand, needs to be watched. I tolerate her, but good lord, she is a fool for thinking she has the upper hand. That mutt is walkin' on thin ice with me. I love to nap underneath cars because I was born of fire. Plus, tires need to be watched. What’s the saying? Keep your friends close and your enemies closer? I hate wheels and love to herd them. People worry about me getting run over, but what do they know? I’m certainly not an idiot. My senses are keen and on point times infinity. I’m a glowing picture of dog health. Favorite farm food? Watermelon… and word on the farm is that they are coming soon. Heck yes.

Not to be messed with.

I love people. They give belly rubs, and those are the bomb.com. Lena, I prefer the most. She and I have a special bond. She doesn't take any crap, just like me. See ya at the next open house? Take note: I don't like any petty BS but love your unbridled attention. Peace out, farm fans.

Belly rubs. Photo by Scott David Gordon.

From all the farm dawgs here at JBG, we wish you a happy Friday and hope to see you at markets over the weekend!

CSA Box Contents Week of May 7th

CSA Box Contents Week of May 7th

Large Box
Beet, Red
Carrot, Orange
Cauliflower
Greens, Arugula
Greens, Collards
Greens, Kale, Curly
Herb, Basil
Lettuce, Romaine
Onion, Spring White
Potato, Red
Squash, Farmer's Choice
Turnip, White Japanese

Recipe and Photos by Nadia Tamby

Bunches of herbs always seem to go bad unless you have a specific need for them. Even then, you’re often left with too many. I always think I’ll keep them and use them for something else and they end up getting brown in the fridge. On a side note, if you are going to store your herbs for longer, I recommend washing them and then drying them in a clean kitchen towel (just roll them up gently), then placing the damp towel of herbs in a container or Ziploc bag. Anyway – back to the recipe. This sauce takes all of 5 minutes to make and you don’t need to fully dry or chop the herbs first (as long as you have a food processor or blender). If you are only equipped with a knife and cutting board, finely chop the herbs and garlic and you will have something more similar to chimichurri. Somehow whenever I chop a large bunch of herbs they seem to go in every direction off the cutting board so I like skipping the chopping step! This is a great way to use up all your leftover herbs. This sauce is delicious as a marinade, used to top grilled fish or meat, can be diluted with more olive oil and lemon juice to make a salad dressing, or swirled into hummus or yogurt to make dips.

I have made many different versions of this “green sauce” but it is generally a combination of green herbs, raw garlic cloves, salt and olive oil and a splash of lemon juice or vinegar.



Ingredients

Any combination of these herbs (use the equivalent of 2 bunches for this recipe):

• 1 bunch of cilantro (just tear off the bottom part of the stems, you can use cilantro stems in addition to the leaves)
• 1 bunch of mint (discard stems)
• 1 bunch of flat-leaf parsley (discard stems)
• 1 bunch basil (discard stems)
• 1 bunch of oregano (discard stems)
• Thyme and rosemary can be used as well, but use sparingly – they are strongly flavored and will overpower the other herbs
• 2 garlic cloves
• ½ cup vegetable, olive oil, or extra virgin olive oil (or more, if needed)
• ½ lemon (juice and zest) or 2-3 tablespoons red wine vinegar, apple cider vinegar, sherry vinegar, or rice vinegar
• Salt and pepper, to taste (about ½ teaspoon salt)
• 1 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon honey (optional)

Instructions:

Combine the Sauce Verte ingredients into a food processor and blend until you have a smooth, bright green sauce. I spoon this into a jar and top it with an extra bit of olive oil to prevent it from oxidizing and turning brown. It will keep for 2 weeks in the fridge.



Some serving ideas:

Roasted or grilled lamb chops or lamb meatballs with a mint-heavy sauce verte (you could add rosemary to this too), and maybe even swirled into yogurt as a sauce.

Fish served with a sauce verte made with cilantro, lime juice and zest, garlic, honey, and fish sauce (instead of salt).

Grilled steak and vegetable with traditional chimichurri (parsley, oregano, crushed red pepper, red wine vinegar, and garlic). Chop the herbs finely and whisk ingredients together.

Green goddess dressing: basil, parsley, and tarragon as the herbs and blend it with a few tablespoons of Greek yogurt and mayonnaise. Use it as a dipping sauce or thin it out with more olive oil and lemon juice to use as a salad dressing.

Thai Basil gorgeousness. Photo by Scott David Gordon.

The farm is busy as ever right now. We have so many veggies our heads are spinning! This week, our stellar farm photographer, Scott David Gordon, got up close and personal with the sweet potato planting process. Check out the images below!

Green tomatoes basking in filtered sunlight. Photo by Scott David Gordon.

Stunning reds of the chard crop. Photo by Scott David Gordon.

Chard red. Photo by Scott David Gordon.

Sunflower sisters. Photo by Scott David Gordon.

Loading up on greens. Photo by Scott David Gordon.

Dandelion green harvesting. Photo by Scott David Gordon.

Planting sweet potato slips. Photo by Scott David Gordon.

Planting sweet potato slips. Photo by Scott David Gordon.

Planting sweet potato slips. Photo by Scott David Gordon.

Planting sweet potato slips. Photo by Scott David Gordon.

Making sure the slips are safely rooted for growth. Photo by Scott David Gordon.

Preparing beds for more summer crops. Photo by Scott David Gordon.

Cleaning potatoes at Hergotz. Photo by Scott David Gordon.

Cleaning carrots! Photo by Scott David Gordon.

Everyone is definitely feeling spring fever at JBG. The farm is bursting at the seams with veggies, and when we say bursting at the seams, we literally mean it. We are so chockfull of produce that our giant cooler at River Road (30 ft by 30 ft and 22 feet tall) is completely packed. Can you believe it?! This means Ricky, Tim, and Tracy, who keep our coolers organized, are working overtime, moving and rearranging cooler contents to make sure we can keep up and have room for the voluminous harvests.

Sweet potato planting full speed ahead this week. Photo by Scott David Gordon.

Everyone is busy, busy, busy. The atmosphere at both the River Road farm and the Hergotz packing shed is a little tense simply because the volume of tasks everyone has on their plate. Farming can be absolutely wild!

Towers of tomatoes. Photo by Scott David Gordon.

Squash & zucchini, summer darlings, are at the beginning of their season. Photo by Scott David Gordon.

Gorgeous chard crops. Photo by Scott David Gordon.

It's really starting to get hot, meaning our breakroom is stockpiled with all the popsicles we can get our hands on. We are harvesting potatoes like crazy, and planting sweet potatoes like crazy, too. We are picking the first green beans this week, and just starting to harvest the green tomatoes. The red tomatoes should be arriving in the next couple of weeks, so dust off those salsa recipes! We are also anticipating a wonderful eggplant crop soon. We are planting okra this week, and harvesting the first planting before long. The grapes and watermelons are starting to size up, and we will have the first peppers at markets this weekend. Friendly reminder to all of our readers that lettuce-based salads are on their way out. Eat your greens while you can!

Cleaning potatoes for markets at Hergotz! Photo by Scott David Gordon.

Peppers! It's heatin' up! Photo by Scott David Gordon.

Beautiful basil. Photo by Scott David Gordon.

This week has also been a bit of a logistical nightmare at Hergotz! Our reefer truck, which we need to do our Whole Foods distributions among other things, broke down. This truck has been giving us some trouble recently, and farm mechanics have worked their magic on this baby quite a bit. However, it has delivered its final case of kale and is now 'condemned' in our Operation Manager, Krishna's words. The engine needs replacing, which has a price tag of over $20,000. All that to say, we're going to try to replace the vehicle altogether. In addition to our reefer, one of our other delivery vehicles died on the same day that our forklift's starter decided to break... which was on the same day that several folks in the barn were on vacation! There was lots of hand-loading trucks and last-minute staff-shuffling as you can imagine. Our cooler managers were delivery drivers, our marketing managers were CSA crew members, our bulk crew helped with distribution, our drivers acted as mechanics, and even Krishna helped with market preparations. We're tired, to say the least. Come see us at markets this weekend! 'Til next time!

CSA Box Contents Week of May 14th

CSA Box Contents Week of May 14th

Large Box
Bean, Green
Beet, Golden
Broccoli
Cabbage
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Dino
Greens, Salad Mix
Herb, Dill
Herb, Fennel
Potato, Red
Squash, Farmer's Choice

Johnson's Backyard Garden, una granja de vegetales orgánicos al este de Austin, está buscando buenos trabajadores para cosechar verduras.

Fecha de inicio: ahora!

Paga: $11 por hora más una docena de blanquillos cada quincena y verduras gratis

Horario: lunes a viernes de 6:00 am a 4:00 pm con la opción de trabajar los sábados.

Localización: 4008 River Rd Cedar Creek, TX 78612

Cómo solicitar: Llame al 512-666-3460

Recipe and Photo by Megan Winfrey

It's all in the title, all 3 ingredients of this wonderfully bright and comforting side dish, and 2 of them come in our spring CSA shares. #WINNING.

I served them alongside flank steak with poblano ranch and sauteed kale for a lovely supper. A few days later, I mashed up the leftovers and stuffed portobello mushrooms to the brim, topped with parmesan, and baked in the oven. (eaten too fast to take a photo)



Instructions:

As you can imagine, this dish is super easy to put together.

Add small red potatoes to a large pot and cover with cold water by 2 inches.

Bring to a boil over high heat, then lower to a steady boil. Boil about 20 minutes, until the skins start to crack and peel just slightly. You should be able to easily pierce the potatoes with a fork.

Drain the water, leaving the potatoes in the pot.

Using the whole bundle of parsley, separate the leaves from the stems. Finely chop the leaves and sprinkle over the potatoes.

Add 3 tbs. full fat, salted butter. (I'm obsessed with Kerrygold.)

Take the back of a wooden spoon and bonk each potato just once, so it cracks open a bit.

Pretend you're back in the good ole days playing whack-a-mole!

Add a generous amount of salt and pepper to your liking, put the lid on the pot, and shake vigorously. This will break up the potatoes a little more and incorporate the butter, parsley, and seasoning.

Green bean harvest. Photo by Scott David Gordon.

It's starting to swelter and the harvests are coming in like crazy. We had our first tomato fruits come in and we are flying high on that sweet, sweet nightshade. We got close and personal with the green bean harvesting this week. Check it out!

In other news, we’re hiring! It’s that time of year when our fields are exploding with vegetables, and we need some more hands! Specifically, we’re hiring for our harvest crew, bulk crew, restaurant packing crew, and also our farmers market crew. If you’ve ever wanted to work on a farm or get more involved with local agriculture - here’s your chance! Best perks of working for a farm? Salt of the earth co-workers and oodles of organic vegetables. Details here.

Green bean galore. Photo by Scott David Gordon.

Green beans on the stalk. Photo by Scott David Gordon.

Moving the harvest onto pallets. Photo by Scott David Gordon.

Summertime darling, okra! Photo by Scott David Gordon.

Potato harvest. Photo by Scott David Gordon.

Grapes a-growin'! Photo by Scott David Gordon.

Zinnia glory. Photo by Scott David Gordon.

Up close with a gorgeous zinnia. Photo by Scott David Gordon.

Piling up the 'taters. Photo by Scott David Gordon.

Cauliflower nestled in. Get 'em while they're still here! Photo by Scott David Gordon.

Tomatoes on the vine. Photo by Scott David Gordon.

Onions! Photo by Scott David Gordon.

Onion harvest. Photo by Scott David Gordon.

Growing! Photo by Scott David Gordon.

Hey farm friends! This week, we are covering one of the major summer farming challenges: weeds! We had a moment to sit down with Becky, our farm manager, and pick her brain on what weeds are rampant at the farm, and how to manage these pesky plants.

Henbit weeds. Photo by Scott David Gordon.

Weed management is easier in the spring because the soil really needs to heat up for weeds to germinate. Seeds often need more warmth to germinate than to grow. That’s why we often start crops like broccoli in the greenhouse for germination and then transplant them into the fields. All that to say, about a month ago, the soil warmed up enough for the weeds to start germinating and growing. Thus, the beginnings of true craziness at the farm. With all the heat and the sun, this is not only the time when the harvest amounts really start to ramp up, but also, the weeds start flourishing. Everything starts to explode simultaneously, in a beautiful and abundant way, but also a messy and overwhelming way.

During the cooler parts of the year, we can get away with planting more crops bare ground. Different weeds have different thresholds of soil temperature for germination, so something like Henbit tends to germinate in cooler soils; whereas Johnson grass germinates when it gets way hotter. There are seasonal weeds that come through, and the cooler season weeds don’t tend to be as aggressive as the summer weeds. That’s why, as we move into summer, and the weed content starts to skyrocket, we cover more of the crops. Usually, Temo, through cultivation, can keep weeds at a reasonable and manageable level throughout the seasons.

Johnson grass. Photo by Scott David Gordon.

The 4 most ubiquitous weeds at the farm:

• Henbit
• Amaranth
• Lamb’s Quarters
• Johnson Grass

The 3 main ways that we manage weeds at the farm:

Stale Seedbedding - This is when you make a bed in advance, and it either rains or you moisten the beds via sprinkler system. This stimulates all the seeds in the seed bank, or in other words, all the seeds in a bed that are hibernating in the soil. When you get that little bit of water on the soil, all the weeds will start to germinate. There is a morphological state of growth called the white thread state. Basically, the root is just one little white thread. If you disturb the weed at all during this state, you will kill it. On the other hand, when weeds get really large, even if you rip them out, there still might be some rhizomes around. Needless to say, they are harder to kill. So, if you time it right, wet your beds, go in during the white thread stage with a bed shaper, and agitate the top inch of the soil... you will kill all the weeds. Only the seeds in the top inch of the soil are going to germinate anyway. The first time around, it kills a majority of the weeds. If you do it a second time, it kills almost all the weeds that you will have in that bed. So, if you stale seedbed twice, you will virtually have a weed-free direct seedbed. This is a great soil practice, and here at the farm, we try to do it as much as possible. However, this process usually takes a couple of months, when oftentimes we only have a couple of weeks to flip the fields. So it definitely depends on timing, crop planning, weather, etc. This is a preventative soil practice, that saves loads of time later in the season. So, whenever a field is freed up that is slated to be planted, our farm manager prioritizes preparing the beds as soon as possible in the off-chance that it rains, for weed prevention and an all-around easier future harvest!

Mechanical Cultivation - Then we move onto mechanized weeding. We use a basket weeder which cultivates direct seeded crops or freshly transplanted crops (when they aren’t as big) on bare ground beds. This mechanism is made of rolling spring wire baskets that thoroughly weed the soil without moving soil into the crop row. These weeders are belly mounted to a tractor and go above and in between the crop rows. Temo does massive amounts of this around the farm. A lot of times, after a good rain, all the weeds will start rapidly germinate and grow, meaning Temo has to go through and cultivate everything on the entire farm to get it at a manageable state again.

In Row Cultivation - This weed management technique is done on the covered beds. The in row weeder is a mechanical tool that attaches to the back of a tractor. It goes through and cultivates the paths in between the covered crop rows. It effectively removes most of the weeds. However, when you walk through the rows, you can see that the paths are weed-free, but tons of weeks still grow in the shoulder, in between the path and the plastic. Speaking of covering plants, there are a few hot weather crops that use boatloads of water and are in the ground a very long time, like tomatoes and peppers. To save water and prevent evapotranspiration, we cover them!

Amaranth. Photo by Scott David Gordon.

That's all we have for you this week. Grab your weekly veggie haul at the markets this weekend! 'Til next time!

CSA Box Contents Week of May 21st

CSA Box Contents Week of May 21st

Large Box
Beet, Red
Bok Choy, Baby
Cabbage, Red
Carrot, Orange
Cucumber
Eggplant, Mini Purple
Greens, Kale, Curly
Greens, Sweet Potato
Herb, Basil, Red
Onion, Ball
Pepper Bell, Purple
Potato, Yukon Gold
Tomato, Green

Servings: 2 / Total Time: 25 minutes / Author: The Migoni Kitchen

We got plenty of fresh vegetables in our CSA box this week including mixed greens, fennel, zucchini and summer squash, and carrots. The hot weather is already here in Dallas so we have been brainstorming lighter recipes. We loved the way this salad turned out using a combination of flavors, including roasted fennel and raw zucchini ribbons.

Fennel is packed full of flavor and can taste great eaten raw, but we prefer to roast it for about 10 minutes to help make the taste more subtle. We did opt to leave the zucchini raw, which may sound strange, but the texture is perfect for the salad and pairs so well with the citrus vinaigrette.

We added some avocado, mixed greens, and cherry tomatoes to balance it out and paired the salad with a crab cake. It pairs really well with all types of seafood - like a grilled fish, seared scallops, roasted salmon, etc.



 

Ingredients:

• 1 Bulb of Fennel, thinly sliced; Reserve fennel fronds
• 2 Zucchini or Summer Squash, sliced thinly into ribbons
• 1 Avocado, sliced
• 1 Cup Cherry Tomatoes, Halved
• 2 Cups Mixed Greens
• 1 Teaspoon Honey
• 1 Clove Garlic
• ½ Lemon, Juiced
• ½ Orange, Juiced
• ½ Lime, Juiced
• 2 Tablespoons Mint, chopped
• ¼ Teaspoon Kosher Salt
• ¼ Teaspoon Black Pepper
• 1 Tablespoon Red Wine Vinegar
• 3 Tablespoons Extra Virgin Olive Oil

Instructions:

Peel outer layer of fennel bulb off and slice bulb thinly lengthwise. Set aside 1-2 tablespoons of the fennel fronds for the dressing.

Pre-heat oven to 400F. Add sliced fennel to baking sheet with a drizzle of olive oil and bake for about 10 minutes. Set aside.

Next, make the dressing. Add garlic, salt, pepper, mint, fennel fronds, oil, vinegar, honey and citrus to blender. Blend until smooth. Set aside.

Thinly slice zucchini lengthwise to make ribbons. This is easiest with a mandolin slicer, but can also be done by hand.

Toss zucchini ribbons with half of the citrus dressing in a large bowl and let marinate for 5-10 minutes.

On your plate, arrange roasted fennel, zucchini ribbons, mixed greens, sliced avocado, and tomatoes.

Top with remaining citrus dressing and any extra herbs. Pairs well with fish and seafood.

Zinnia close-up. Photo by Scott David Gordon.

It's hot, hot, hot out at the farm and tomatoes are finally here! We've been slaving away in the summertime sunshine, and are relishing the influx of gorgeous summer crops. Scott, our photographer, captured all the summertime magic happening out at the farm this week.

In other news, we’re hiring! It’s that time of year when our fields are exploding with vegetables, and we need some more hands! Specifically, we’re hiring for our harvest crew, bulk crew, restaurant packing crew, and also our farmers market crew. If you’ve ever wanted to work on a farm or get more involved with local agriculture - here’s your chance! Best perks of working for a farm? Salt of the earth co-workers and oodles of organic vegetables. Details here.

Zinnia textures. Photo by Scott David Gordon.

Zinnia field. Photo by Scott David Gordon.

Squash vines. Photo by Scott David Gordon.

Gorgeous cabbage textures. Photo by Scott David Gordon.

Tomato rows. Photo by Scott David Gordon.

Magic moment. Photo by Scott David Gordon.

I spy something juicy. Photo by Scott David Gordon.

A busy bee. Photo by Scott David Gordon.

Onions curing. Photo by Scott David Gordon.

Bells sizing up. Photo by Scott David Gordon.

Pepper season is upon us. Photo by Scott David Gordon.

Morning fog. Photo by Scott David Gordon.

Harvesting sweet potato greens. Photo by Scott David Gordon.

You know summer is here when... tomatoes start coming in! The tomato certainly has a unique and colorful history, spanning continents and centuries! We just harvested our first ripe, juicy tomatoes this week, and couldn't be more excited that tomato season is finally here. So here's to you, Solanum lycopersicum, for brightening up our week here at JBG. More on the tasty tomato below, but first a couple of announcements.

Photo by Rick Cortez.

Don’t miss out on the opportunity to bulk-purchase our locally grown, certified organic tomatoes for a great deal, straight from our Garfield farm. Tomato season in Texas is short and sweet, and believe it or not, soon enough the heat is going to really kick in and it will be too hot for our Texas tomatoes to set fruit. Get your pre-orders in for these mouth-watering beauties and get to canning, salsa-making, pasta-saucing and more here! Please note: CSA members, log-in to your account prior to ordering bulk tomatoes so that your pick up location/home delivery specifications will show up on the order page.

Next up, our annual Tomato U-Pick! This event is a summer favorite, and we're so excited to host this one-of-a-kind event again. You and your family are invited to our Garfield, Texas tomato fields on Saturday, June 16th to harvest your share of our tomato crop. Rows and rows of juicy red fruit, ripe for the picking. Think large, firm slicers and snackable, sweet cherries... Plum tomatoes and San Marzanos, perfect for preserving.

A note on the kiddos: We might be biased, but we really think this is one of the best events out there for your kids, and we really hope you consider bringing the whole family. The joy that comes from harvesting your own food, especially something as fun as picking a tomato, is hard to quantify. There's nothing quite like running down a row, choosing the perfect tomato, getting your hands a little dirty, and then heading home with the fruits of your labor. It's a memory and a snack, all in one. Check out more info here!

Last year's U-Pick. Photo by Scott David Gordon.

Alright, back to this week’s post!

History of the Tomato

Wild cultivars of the tomato originated in South America - what is today Peru, Bolivia, Chile and the other Andean nations. Native tomato plants produced small, cherry-sized fruit that likely ripened to yellow (not red!). Though it was used as a food product, the tomato was not an important crop and was one of the last Solanum family plants (other include chili peppers, potatoes, and tobacco) to be brought north to Central America during cultural migrations. To this day, a number of wild tomato cultivars can still be found growing across South America!

The Aztec culture is credited with domesticating the tomato and incorporating it into their cuisine - way back in 500 BC. The tomato lived a fruitful, but quiet life until the sack of the Aztec capital Tenochtitlan by Hernan Cortez in 1521. Tomato seeds, among many other treasures, made it back to Europe following the seizing of the city. This jet-set really opened the doors for the future of tomatoes as a global food crop.

Tomatoes freshly picked. Photo by Scott David Gordon.

Across the Atlantic, the tomato underwent extensive breeding, most notably by the Italians, who created new varieties with all kinds of wonderful colors, shapes, and sizes - these fruits probably looked like what we call "heirlooms" today. Interestingly enough, these fruits were first bred as ornamentals, not as a food source! The first appearance of tomatoes in a European cookbook was published in Naples, Italy in 1692.

And who better to bring the glorious tomato back to America than Thomas Jefferson? The Jeffersons grew and bred tomatoes at Monticello, and along with a few other American botanists - most notably a man named Alexander Livingston. The number of tomatoes varieties around the world grew into the thousands! Jeffrey Campbell is another big player in the tomato game, making it a staple in the American household with his condensed tomato soup idea. He wanted to save money on shipping by removing some of the water weight, resulting in the iconic Campbell's Tomato Soup can.

Photo by Scott David Gordon.

Tomato Folklore

There are loads of myths, legends, and stories centered around the tomato. The Pueblo nation believed that those who ingested the seeds of a tomato would be given powers of divination, while many people in colonial times believed tomatoes to be poisonous fruits. It was said that eating the fruit of a tomato plant would turn one's blood to acid. Sounds nasty! This misconception may have come from the fact that many toxic members of the nightshade family - mandrake, belladona, and poison nightshade - all look like their cousin, the tomato.

You can't keep a good veggie down though, and by the late 16th century, tomatoes were recognized as not just nonpoisonous, but delicious! The tomato earned a reputation as an aphrodisiac, with nicknames such as pomme d'amour - French for "love apple." In the 1920s, beautiful women were sometimes referred to by the slang phrase "hot tomato."

A tomato salad by Mackenzie Smith, begging to be eaten. Photo by Rick Cortez.

Fun Facts

Why do we call tomatoes a vegetable, when they are really a fruit? You might blame the Supreme Court - in 1887, Nix v. Hedden determined that tomatoes should be subject to the 10% vegetable tariff that importer John Nix was protesting by importing this exotic "fruit".

In Arkansas, the tomato is both the state fruit AND the state vegetable!

Those hairs on the stems of your tomatoes? Each one has the potential to turn into a root if the stem is placed on the ground. This is why gardeners are encouraged to plant their tomatoes deep.

The town of Buñol, Spain, hosts an annual festival culminating in a giant tomato fight, called La Tomatina.

Tray o' tomatoes. Photo by Rick Cortez.

Enjoy those tomatoes! 'Til next time.

CSA Box Contents Week of May 28th

CSA Box Contents Week of May 28th

Large Box
Beet, Golden
Cabbage
Carrot, Rainbow
Cucumber
Eggplant, Black
Greens, Arugula
Greens, Collards
Herb, Dill
Herb, Fennel
Onion, Ball
Pepper, Jalapeno
Squash, Zucchini
Tomato

Recipe and Photo by Nadia Tamby

This time of year we seem to have an amazing variety of vegetables in our CSA boxes. I loved making this because I was able to use some leftover leeks and onions from the previous box (they lasted so long!) plus tomatoes, zucchini, and peppers from this week. It was such a flavorful, colorful meal. Just make a side salad and you’re all set for dinner! You can do the prep work ahead of time as well and bake it the day you serve it. Feel free to substitute the cheese here for ground lamb or beef. The exact amounts of onion/ leek/ garlic aren’t that important here, just use what you have. If you don’t have leeks, use more onion or omit the leeks entirely.

Ingredients:

Stuffing:

• 2 tablespoons butter and 2 tablespoons extra virgin olive oil
• 1 cup finely chopped onion
• 1 medium-sized leek stalk, light green and white parts thinly sliced
• 3 garlic cloves, finely chopped
• 1 jalapeno, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 12-16 oz queso blanco, halloumi, or paneer cheese (these cheeses don’t melt), diced into ~1cm cubes
• ½ cup toasted sliced almonds
• ½ cup golden raisins
• 1 cup leftover basmati rice or quinoa

Sauce:

• 1 small can of tomato paste
• 5 small tomatoes (not cherry tomatoes!) – I used the ones from the box, which were just a little smaller than Roma tomatoes
• ¼ cup olive oil
• Enough water to make this sauce thin enough to pour into the baking dish

Vegetables:

• 5 peppers, tops cut off and insides discarded (don’t forget to remove the white membranes on the inside)
• 3 large zucchini, cut into lengths so that they are about the same height as your peppers. Use a small spoon to “core” the zucchini but make sure not to core all the way through.

Instructions:

Melt butter and olive oil in a large pan and cook garlic, onion, and leeks until softened and about half the volume you started with. Add the spices and cheese and fry until fragrant. If you are using meat instead, this is where you could add the meat and fry until the meat is cooked (it doesn’t need to be fully cooked as you will bake the vegetables with the filling again)

Preheat the oven to 375F.

Mix quinoa and the rest of the filling together with the toasted almonds and golden raisins.

Taste the filling and add salt and pepper to your liking.

Blend the tomatoes, tomato paste, and olive oil, and about a half cup of water in a food processor or blender and pour into a baking dish.

If you’re like me and you get frustrated when you have filled a pepper up – only to have it tip over when you place it in your baking dish….then slice the bottom enough to have it stand up straight (but not so much that your filling can leak out!)

Fill your peppers and zucchini up with the filling and place them into the sauce in the baking dish. Place the pepper lids back on (if you wish – or use those for something else).

Cover the dish with foil and bake for about 35 minutes (at 375F). Remove the foil and bake for another 15 minutes until tops are browned. Serve hot. You may chop some parsley, cilantro, or green onion and sprinkle on top for a little extra added color and fresh flavor.