Recipe and Photo by Nadia Tamby

The smokiness of the charred eggplant is perfectly balanced with a creamy, tangy, fresh cucumber tzatziki. The quick-preserved lemon isn’t necessary for the dish but it is quick to make (obviously) and it adds a nice acidity and sweetness for extra depth. Don’t feel like you need to limit yourself to eggplant, either! Okra, zucchini and many of your other veggies this week can be grilled and served with this sauce. I made this as a side to some Moroccan-spiced lamb meatballs, but it has enough flavor and some protein to fill you (and your pita bread) up without meat.



Ingredients:

• 2-4 eggplants, sliced into ½ inch rounds (or any other veggies you want to grill)
• Enough olive oil, salt and pepper to coat and season the eggplant or other vegetables

Tzatziki:

• 1 cucumber, grated
• 1 tablespoon kosher salt
• 1 garlic clove, finely grated
• 1 cup whole milk plain Greek yogurt
• ½ cup sour cream (optional)
• Salt and pepper, to taste

Quick-Preserved Lemon:

• ½ teaspoon kosher salt
• 1 tablespoon sugar
• 1 lemon, washed and finely chopped (entire fruit including peel and pith – but remove seeds and stem end)
• A few basil leaves, chopped for garnish (mint works well here too)

Instructions:

Prepare your grill for the eggplant. In the meantime, make the quick-preserved lemon by combining the chopped lemon, salt, and sugar in a small jar. Set aside or refrigerate (this will keep for a few days).

Add a tablespoon of kosher salt to the grated cucumber and set in a colander over a bowl or in your sink. The salt will draw out the moisture from the cucumber and keep your tzatziki thick and creamy. Let it drain for at least 10 minutes and use paper towels or a cheesecloth to squeeze any excess water out. Combine with yogurt and sour cream if using, and stir in grated garlic and salt and pepper to taste. Adjust by adding more yogurt if needed.

Grill the eggplant until soft and charred in places. Serve alongside the tzatziki, or you can spread tzatziki on a platter, lay grilled eggplant slices atop, and top with the preserved lemon and chopped basil. Drizzle a little extra virgin olive oil on top and it’s ready to serve!

Photo by Mackenzie Smith Kelley.

We are elated to announce that this month, we are doing a guest photographer series! We will have five immensely talented photographers capture their personal spin on the farm world whether it's from the comfort of their own kitchen or out standing in the field with mud caked on their boots.

We are beginning the five-week stint with food and portrait photographer, Mackenzie Smith Kelley. This name might sound familiar as she has contributed to our recipe blog quite a bit in the past (you can find some mind-blowing recipes here, here, and here). We chatted briefly with Mackenzie whilst she was on break from another shoot in Driftwood, TX to learn about her inspiration for these images.

In an attempt to circumvent schlepping out to the farm 37 weeks pregnant in the oppressive heat, Mackenzie opted to shoot bold cross-sections of seasonal JBG produce at her home studio with AC keeping her and baby cool. She wanted to offer a fresh perspective on the seasons and found that once you start taking the vegetables apart, they take on a new life. She shot these stunning images with a Canon 5D Mark 3. Follow her along on Instagram, or peruse her website here.

Photo by Mackenzie Smith Kelley.

Photo by Mackenzie Smith Kelley.

Photo by Mackenzie Smith Kelley.

Photo by Mackenzie Smith Kelley.

Photo by Mackenzie Smith Kelley.

Photo by Mackenzie Smith Kelley.

Photo by Mackenzie Smith Kelley.

Photo by Mackenzie Smith Kelley.

Photo by Mackenzie Smith Kelley.

Photo my Mackenzie Smith Kelley.

In case it hasn't been on your radar, we publish this fabulous staff-favorite-centric post every first Friday of the month! We thought it deserved a highlight since it's one of our long-time favorites and definitely a skim-worthy feature if you're in the market for new ideas and inspiration. Ever wonder what your local farmers do off the fields? Cue: FIRST FRIDAY STAFF PICKS!

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!

Office staff hangin'. Photo by Scott David Gordon.

The Farm (in general)

Steel City Pops kindly sent us some popsicles this week. These aren't just any popsicles.. these are FANCY PANCY popsicles and they were amazing. They had both creamy and fruity flavors, including cookies and cream, dairy free peanut butter, coffee, as well as watermelon, strawberry, and passion fruit. Brisa, who works on CSA line, opened the passion fruit popsicle, stuck her nose in the cellophane wrapper, and declared that it smelled like the pops of her childhood. What more could you want on a 100+ degree day?



Believe it or not, we're busy planting fall vegetables right now! If you're interested in learning more about our production, we're currently hiring for our planting crew. Know someone who has always wanted to learn more about farming? Send them the job link!

Mark your calendar! The Farmers' Artist Art show is coming up on September 8 at Prizer Gallery. A couple of the JBG farmers have submitted.

Casey (Customer Service Extraordinaire)

I've just been hanging with my pup, Odie, trying to stay cool during this sizzling hot summer. Odie is 10 years old, but acts like a freakin' teenager-he's so healthy thanks to our awesome vet, Dr. Kautz! If you are looking for a new vet, Dr. Kautz is amazing! He just opened his own practice, Crestview Veterinary Clinic, and I highly recommend him if you like a vet that is super smart, kind, and patient. He will let me ask all my "worried mama questions" without feeling rushed, and he truly cares about the well-being of all his furry patients.

Odie by Casey.

Fawn (Farmers Market Manager)

It's that time of year when my Northie-self loves to travel away from the heat. This year I am bringing the family to Minnesota, the land of my youth, and South Dakota, my roots. Next weekend I'll be enjoying some Minneapolis farmers markets, where August is a month of plenty, as opposed to Texas where our peak summer season has come and gone. I am looking forward to a wider selection of locally grown leafy greens, as well as berries, beans, maybe some exciting corn varieties, and more! I'm going to be about a month too early for wild rice. Next Staff Pick, I can share some Midwestern produce pics!

Tracy (Barn Manager)

Saw Golden Dawn Arkestra this past Friday at Stubb's as a part of Austin's Hot Summer Nights. It was an amazing psych band, complete with elaborate costumes, all enjoyed under a full moon. It was such a vibrant evening, and very inspiring. I even pushed my way to the front of the crowd, which is pretty uncharacteristic for me.

Ada (CSA + Marketing Manager)

I went to Marfa this past weekend with my old friend Heydon to hang with my new friend Darby, who has lived in the area for a few years. I felt like we got the insider's tour to the region, and it made me fall in love with Marfa, a town that I kinda thought was too hip for my taste. But alas, it's beautiful out there! We explored the intersection of architecture, landscape, and light at The Chinati Foundation. Donald Judd is the founder and dreamer behind Chinati - if you're unfamiliar with his work, it's minimal in nature. Though apparently, he detested the descriptor, he is often considered him a pioneer of minimalism, and thus all the works at Chinati fall under that umbrella. In a world where we're so easily over-saturated, being surrounded by these works, in the middle of the desert, has some serious head-clearing effects. So much room to breathe at Chinati.

One exhibit I really loved was a collection of John Wesley paintings, which feature bold and simple graphics, all with amazing colors. These truly made me want to break out my paints. Another favorite from Chinati was some of the structural components of the buildings, including the "Judd Doors" (shown below) and "Judd Tables". These were so beautiful and simple, and both are going to serve as some inspiration for future construction projects. I strongly recommend visiting Chinati if you've never been! And try to go on a tour with Darby. If you want bonus points, bring her some JBG veggies. The produce situation out there is pretty dismal. And all the Marfa-hipness has it's pros, too... the frozen margaritas at the St. George were the perfect poolside bevy, and I came back feeling like a West Texas rockstar.

Judd doors.

Wesley paintings.

Heydon (Farm Blogger)

I bopped out to Marfa for a little reset over the weekend with two very good friends. One of which is ADA, who also works at the farm. See her take of the trip above. This is her bird-watching in the Pinto Canyon.



It was the perfect combination of mind-blowing and very, very chill. We had one day of super concentrated art exploration on Saturday. My friend, Darby, is one of the Chinati docents and took us through a very well curated tour of all the work. Robert Irwin's wild scrim light play, John Wesley's paintings, Flavin's light installations, and Don Judd's aluminum installations were my favorites. We then ate at the nonpareil Stellina for dinner. YUM.

Robert Irwin.

Then we had a very chill pool day at the Hotel Saint George on Sunday after Ada made some killer breakfast tacos. This pool is the perfect place to hide-away on a scorching-hot day. Awesome landscape design. We splashed around, claimed a cabana (highly recommended), and read about wildflowers. Side note: if you like wildflowers, get this book. Then we schlepped down to Pinto Canyon for a sunset hike to end the day. WATCH OUT FOR THE BUNNIES. This canyon, though! Talk about an incredible sight. I love Ocotillo plants very much, so I got to relish their densely-populated, spiny ubiquitousness on the South Texas hillsides. Ada found the husk of one and gifted me a limb. It's one of my new favorite things.

We also listened to Stuff You Should Know: The Disappearance of the Yuba County Five on the way out on Friday night. LISTEN TO IT. It's crazy and scary and mind-boggling. I'm still trying to figure out what happened.

Andrew (CSA Manager)

Going to see "They Live", John Carpenters 1980s film. Some people like The Godfather, but I like Halloween and They Live. My niece is also in town from Indianapolis for 2 weeks before starting her senior year. Needless to say, we are cramming as much awesome into our time together as possible.

Megan (Recipe Blogger)

My dreams are coming true and I'm going to Fiesta Texas as an adult!!! I haven't been since high school, having gone every single summer growing up. I am more excited than words could ever justify!!!!! I'm talkin' Poltergeist, Superman, Wonder Woman, Iron Rattler, Texas wave pool, Rockville High (which now takes place in the '80s, and I'm sort of OK with that), water slides, Dippin' Dots, turkey legs, BEER! 'cause I'm a grown up!, souvenir photos, and all the other thrills this magical park has to offer.

Six Flags Fiesta Texas! Image courtesy of the internet.

Lucas (Delivery Driver)

My staff pick is the new Sacha Baron Cohen show, This Is America. I haven't seen an episode yet, just YouTube clips and news coverage. So crazy.

Nadia (Recipe Blogger)

Completely unrelated to the farm, or food, or cooking...but something I've been really into lately... the Ken Burns documentary "The Vietnam War." I'm not much of a TV show person but this is incredible. The story is told from many different perspectives. I highly recommend it to anyone who is interested in history or politics or just humanity in general! My boyfriend is watching it for the second time while I catch up to him - it's that interesting. I went to a friend's wedding in Saigon a couple years ago and totally wish I would have seen this before I went - it explains so many things I didn't know about the Vietnam War (and war in general).

Missoula (Farm Dog)

Mostly, I love routine. But, sometimes weekday routines can feel like weekday ruts. Short, 20 minute walks after work, simple home-cooked meals, rinse, repeat. Mama shook it up this week and we went kayaking after work, on a week night! She even let me go without my life jacket. She was slammin' cans of rose, and I was howling at the moon. Dinner was a 10pm trip to P-Terry's on Barton Springs. Wild, classically Austin Wednesday if you ask me!

Muah.

Chucha and Roxy (Farm Dogs)

Lena got us a pool. What a good aunt.

Poolside hangs.

Kenny (an old JBG employee who we love and miss)

The Beach – I grew up in a beach town on the east coast and now that I’m back it’s just good medicine to be back near the Atlantic. Before living in Texas I’d never lived more than 20 minutes from an ocean. However, during my time in Austin I supplemented with heavy doses of Lake Travis, the San Marcos, and Guadalupe Rivers, but there is nothing like salt water and waves to humble you right down to the soul. Toss in wildcards like rip currents and sharks and you develop a healthy respect for it, too!



Neil Pigrasse Tyson – That wasn’t a typo! My good friend Mike recently moved to a sleepy little town on the Pagan River called Smithfield, VA. If you’ve ever bought a ham from the grocery store, particularly the salty ones, then you’ve heard of Smithfield. Sleepy and small but not devoid of culture, I think Mike and his family got a little lonesome out there so they got a pet pig, and named him Neil PIGrasse Tyson. Let me repeat that – my friend who moved to the Ham Capital of the World, decided to get a pet pig, and name it after one of the world’s leading astrophysicists. And let me tell you he is an intelligent little ray of light. I’d really love to get him and Chucha in the same vicinity. She’d probably terrorize him for a bit but then they’d end up snuggling. I just know it. I MISS YOU, CHUCHA!

Chucha.

New Earth Farm – When I first moved back to Virginia I put my feelers out to find other organic or CSA farms to volunteer or work for and to my surprise, quite a few had popped up in my absence. One, in particular, is New Earth Farm in Virginia Beach, VA. It’s a small operation with big yields, and a spirit not too dissimilar to the JBG fam. New Earth also owns a local restaurant called Commune in Norfolk, VA, where much of their produce ends up on your plate.

Farm Pedals - there’s a family CSA farm in Maine who hand builds boutique guitar effects pedals in the off-season, they’re called Farm Pedals. I have yet to own one but I’ve been drooling over the YouTube demos. AND they have one called the Subsoiler Fuzz, just like the “Ripper” that Brenton bought back in 2016!

Large Box
Butternut Squash
Orange Carrot
Purple Daikon
Sweet Potato
Yellow Squash
Lemongrass
Basil
Green Bell Pepper
Spaghetti Squash
Onions
Red Beets
Sweet Potato Greens
Cucumber

Recipe and Photos by Megan Winfrey

Salt and vinegar chips are my food weakness. I can eat an entire bag, mouth burning, and still want more! This homemade version turned out incredible, and I did not feel an ounce of guilt eating them all in one sitting.

Making these is a labor of love. It's time-consuming and tedious, and I highly recommend eating them up the same day, as the vinegar flavor turns a bit "soapy" overnight without all of those preservatives.

Trust me, you won't have any trouble finishing them off!



Salt and Vinegar Chips

• 4-5 JBG potatoes
• About 3 cups distilled white vinegar
• 2-3 tbs. extra virgin olive oil
• 2-3 tbs. fresh cracked salt or vinegar salt

Preheat the oven to 450 degrees.

The best way to bake chips is to use a rack in a sheet pan. If you don’t have a rack, line a sheet pan with foil or spray with nonstick spray, but note that cooking times may increase.

Using a mandoline, slice the potatoes on the thinnest setting.

Place the sliced potatoes in a large bowl and pour in the vinegar until the potatoes are submerged. Let soak 30 minutes to 2 hours - the longer they soak the more vinegary the flavor.



Drain potato slices and toss with oil and salt.

Place slices in a single layer on the rack, foil or sheet pan. About 1 sliced potato fits on each pan, so if your oven can accommodate 2 pans at a time, go for it.

If using a rack, bake for 10-12 minutes. If using foil or an oiled sheet pan, the times may vary. Check them after 7 or 8 minutes, flip them if ready, and bake for an additional 5-7 minutes.

Once lightly browned and crispy, remove the chips from the oven and cool on a rack for 2-5 minutes.

When it’s boiling outside, only the toughest of the veggies can survive. We’re looking at you, eggplant. This oblong heat-lovin’ nightshade hails from more tropical climes like India and Southeast Asia, making it perfect for the sustained oppressive heat of Texas summers.

Eggplant bounty. Photo by Scott David Gordon.

Why the name eggplant, you might wonder? Well, the name derived from the white, smaller cultivar (which were immensely popular in Europe in the 1700s) and its common aesthetic with eggs. Being a part of the Solanaceae family, you can eat the skin and seeds like a tomato, just don’t eat it raw, similar to how you treat a potato. These veggies grow on a vine and have spiny stems with flowers that are often purple or white. Botanically, eggplant is actually defined as a berry. The fruit contains bitter seeds that contain trace amounts of nicotine because, believe it or not, eggplants and tobacco are related!

Eggplant on the vine. Photo by Scott David Gordon.

Eggplant harvest. Photo by Scott David Gordon.

Putting the egg in eggplant. Photo by Scott David Gordon.

Last but not least, those of you who think you don’t like eggplant, don’t fool yourself. Known as aubergine in British English, this spongy veggie lends itself to a gamut of dishes. So, when you find yourself regrettably swimming in late summer JBG eggplant, change that frown upside down and dive into some of our favorite recipes from all over the world below. There is ample opportunity to expand your palate with these varied eggplant-centric dishes, look at it as an epicurean adventure!

Graffiti eggplant. Photo by Scott David Gordon.

Around the world with eggplants!

Making its way to Europe and Africa via Arab and Persian trade routes from India and Southeast Asia, (as you can imagine) this vegetable has a rich history and a very colorful culinary past.

North African

Chermoula with Bulgur and Yogurt

Roasted Eggplant Matbucha

Chermoula. Image by Jonathan Lovekin.

Generally Middle Eastern Inspired

Stuffed Eggplant with Lamb and Pine Nuts

Stuffed Eggplant with Lamb. Image by Antonis Achilleos.

Lebanese

Baba Ganoush

Maghmour

Baba ganoush by the Minimalist Baker.

Iraqi

Iraqi Lamb and Eggplant Stew with Pitas

Iraqi Stew. Image by Ellie Miller.

Indian

Baghare Baingan

Bharta - Spicy Indian Eggplant

Bharta. Photo by Mark Weinberg.

Thai

Roasted Eggplant Laap

Curried Roasted Eggplant with Coconut Milk

Eggplant Curry. Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

Italian

Eggplant Parmesan

French

Ratatouille

Ratatouille. Photo by Migoni Kitchen.

Israeli

Israeli Eggplant - Twice Cooked

Greek

Braised Eggplant - Greek Style

Moussaka

Moussaka. Image by the Meditteranean Dish.

Chinese

Sichuan Eggplant

Sichuan Eggplant. Image by Recipe for China.

Japanese

Japanese Eggplant with Ginger and Scallions

American

Fried Eggplant - Eat these by themselves with some aioli or yogurt dip, put them on a sandwich, top a pasta dish with it... the uses are endless.

Crispy Baked Eggplant - Pro-tip, make a double batch of these, freeze some, and reheat in the oven when you need a quick snack.

Fried eggplant. Image by Gonna Want Seconds.

Cajun

Cajun Eggplant Rice Dressing - Consider adding eggplant to a dish that calls for ground meat. You can substitute eggplant for the ground meat to make it completely vegetarian, or cook it down alongside your ground meat to boost up the nutritional content.

Graffiti eggplant harvest. Photo by Scott David Gordon.

Get 'em at market! Photo by Scott David Gordon.

Get cookin’! Eggplant is in summer abundance right now!

Photo by Kelly Dugan.

We continue the guest photographer series this week with Kelly Elena Dugan picking up the lens. She offered her take of farm life by documenting the bustling Hergotz barn, where we wash, sort, and pack the vegetables before they head out to restaurants, CSA pickup sites, and farmers' markets.

A little about the photographer - Kelly is a multi-talented woman about town with roles ranging from Editor-in-Chief of Peach Fuzz Magazine and freelance photographer to Head Pastry Chef at Justine's Brasserie and soon-to-be East Austin bakery owner. She is adept at dreaming up uncommon & drool-worthy recipes, writing pieces that make you think and feel, composing stunning photographs, and orchestrating & curating Austin events that bring the community together. We are thrilled to have her offer her eye and accompany her images with a piece about her food journey. Take it away, Kelly!

Photo by Kelly Dugan.

"When I was asked to shoot at Johnson’s Backyard Garden, I wasn’t sure what I wanted to capture. I’m fairly inept when it comes to digital cameras and my favorite cameras are old, plastic and full of light leaks. On a hot Friday afternoon, I stuffed my backpack with my Fujifilm Instax 210 from 2003, a Fujifilm 400 disposable camera and my plastic twin reflex Holga and headed to the JBG barn, where the produce is washed, stored, and divided into CSA boxes. As I watched staff and volunteers peeling the outer layers off onions on a long table in the sun, what captured my eye - and lens’ - was the way other people love food the way I love food. People who like to feel it in their hands, share it with their friends, taste it in their mouths.

I haven’t always loved food like this. I used to be a painfully picky eater. On special family dinner nights, at Tres Amigos, I would order cheese enchiladas - light on the red sauce - no onions, no sour cream, no jalapeños, no beans - everytime, year after year. I was always fussy, but sometime in High School, food became more than uncomfortable for me. I started regulating what I ate, reducing food to numbers - real, unsalted sweet cream butter gave way to zero-calorie I Can’t Believe It’s Not Butter Spray! I would forgo mangoes - my favorite fruit - for sugar-free orange jello. This isn’t, however, a blog post about the fear of eating. This is about the joy of cooking, and how it changed everything for me. How food became a way to communicate, to connect, a road to community. It became my hobby, my passion, my career.



Photo by Kelly Dugan.

Eating dinner used to give me anxiety - my stomach flipping with fear and hunger. But yesterday evening, around 9 pm, after a long, long day, I starting chopping. I began roasting 4 small butternut squashes and wilted down a bunch of sweet potato greens - both from my JBG CSA. My fiancé started browning some venison sausage we’ve had in the freezer since deer season. We talked about our days, sipping Modelos with salt and lime. We preheated ovens, mise en placed, parboiled long, thick pasta and constructed a multicolored lasagna - complete with a fromage à trois of mozzarella, parmesan, and ricotta, for our health, of course. We didn’t sit down to eat until after midnight.

Growing food in your hands - the planting - the daily watering - the transplanting - the pruning - that emergency watering when the Texas heat comes swooping in and your lil dudes are looking a little sad (oops!) - the picking and pulling and cleaning and cutting and preparing and cooking and eating. Waking up early to hunt and using every part of the deer - packing the freezer with toothsome gamey meat to last a whole year. Peeling off the outside dirty layers of an onion with your hands, leaving your palms ripe with sweat and onion all day long.

I get it now."

-Kelly Dugan

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Photo by Kelly Dugan.

Position Title: Planting Crew + Greenhouse Assistant 

Location: Garfield, TX                                                                                

Position Summary: We're seeking field workers to help transplant crops into the field. No previous farm experience necessary - we'll train. This individual will also help assist our Greenhouse Manager in the planting and watering of our transplants.

Responsibilities:

• Work with Farm Manager and Greenhouse Manager to make a direct seed and transplant schedule
• Plant vegetable transplants by hand or with tractor-operated transplanter
• Direct seed by hand
• Greenhouse work including soil preparation and seeding
• General farm cleanup

Requirements:

• Ability to repeatedly lift 50lbs
• Ability to repeatedly kneel, bend, and squat
• Ability to withstand exposure to varying weather conditions
• Ability to withstand prolonged sitting, standing, and walking
• Experience driving tractors
• Experience with team management

Schedule: Full-time; Typically Monday-Friday 6:45 AM-3:45PM with Saturday work based on seasonal needs. 

Compensation & Benefits: Compensation is dependent on experience. Expected salary range is $10.50 per hour. Paid bi-weekly. Full time employees receive a weekly CSA share + eggs on a bi-weekly basis. 

Directions for Applying: Please call our office at 512-666-3460 to schedule a working interview. If you should call and get the voicemail, please leave a message. 

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

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

 

Box Contents Week of August 13th

CSA Box Contents Week of August 13th

Large Box
Beet
Bok Choy
Orange Carrot
Cucumber
Amaranth
Basil
Parsley
Okra
Green Bell Pepper
Gold Potato
Spaghetti Squash
Zucchini

Servings: 4-6 / Total Time: 40 minutes / Author: The Migoni Kitchen

Fall is on its way and we are so excited for cooler weather! We make tons of soups in the fall and winter and love taking them for lunch all week or prepping them for a quick dinner. This butternut squash, white bean, and sausage soup is one of our favorites that we have adapted over time. It is filling enough to be a meal on its own and filled with lots of protein, fiber, and vitamins! It’s the perfect way to use any type of greens you might get in your CSA box and some of your butternut squash as well!

Soup!

Ingredients:

• 1 Tbsp olive oil
• 1/2 Large onion, Diced
• 3 Cloves garlic, Minced
• 2 Cups Butternut Squash, Cubed
• 2 Quarts Chicken Stock
• 1/2 Tsp Dried Parsley
• 2 Bay Leaves
• 1/2 Tsp Dried thyme
• 1-14.5 ounce can White Beans
• 2 Cups Greens, Such as Spinach, Kale, Chard, etc.
• 2 Italian Sausage links
• 1/4 Tsp Black Pepper
• Salt to taste
• 1/4 cup Grated Parmesan Cheese for serving

Instructions:

Heat 1 tablespoon of oil in a large pot over medium heat.

Add diced onion and garlic and cook until translucent.

Add butternut squash and cover with chicken stock.

Add bay leaves, dried parsley, black pepper, and thyme and bring to a boil. Cook about 15 minutes until butternut squash has softened.

Add white beans and cook another 10-15 minutes.

While soup is cooking, heat separate pan over medium heat. Sear sausages for about 5 minutes per side or until cooked through.

Slice and add into soup. Cook another 5-10 minutes, adding salt and pepper to taste.

Lastly, add in you greens and stir gently until wilted.

Serve with grated parmesan cheese.

Dinner is served.

Austin Restaurant Weeks (ARW) has begun! Yesterday, 8/16, marked the beginning of the inaugural two-week long event (ending 9/3). What is ARW, you’re wondering? Over 80 restaurants in town are offering carefully curated prix fixe menus and beverages where a portion of the profit is donated directly to the Central Texas Food Bank. Heavy hitters like Contigo, Central Standard, Olive & June, Via 313, Sway, and many more (see the list in its entirety here) will be serving up epicurean deals all the in name of supporting our Central Texan community.

Photo by Rick Cortez.

Prix Fixe Menu Options:

• Lunch for $25 (2-3 courses, provides 16 meals for our neighbors in need)
• Dinner for $35 (3-4 courses, provides 20 meals for our neighbors in need)
• Dinner for $45 (3-4 courses, provides 28 meals for our neighbors in need)
• Cocktail for $8 (some establishments may offer a cocktail option, provides 8 meals for our neighbors in need)
• Beer for $6 (some establishments may offer a beer option, provides 4 meals for our neighbors in need)

If you dine out often, consider peppering in some of the 80 + restaurants partaking in ARW during your weekly prandial excursions. If dining out is more of a rarity, think about treating yourself, your loved ones, or a special friend to a fun, new establishment! Ever tasted Rosewood’s grilled peaches with pan de campo, beef bacon, house-made ricotta, and Malabar spinach or their drum ceviche with pico de gallo, avocado, and corn furikake? How about Le Politique’s escargots with garlic, parsley, and puff pastry or their hanger steak with french fries and beurre de Paris? Get reservations now! It never tasted so good to give back to the community.

Image of grilled peach glory, courtesy of Rosewood's instagram.

Why is this important?

Well, 1 in 4 people in Austin and neighboring areas are or have been food insecure, or lacking dependable access to sufficient amounts of affordable and nutritious food. That's 25% of our Austin community. Depending on the area, up to 40% of people do not have easy access to fresh and affordable food. 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. Plus, with the rising cost of housing, our neighbors in need often have to make painful choices on whether to spend money on food, medicine, or housing. Central Texas Food Bank works ceaselessly day in and day out to provide nutritious food to the diverse array of folks who find themselves in emergency need of food or supplementing their regular meal planning.

Donations to CTFB. Photo by Scott David Gordon.

We are elated to work with these community rockstars on a regular basis and contribute to their fresh food distribution. Every Tuesday and Thursday the huge CTFB refrigerated truck arrives at our Hergotz Packing Shed to load up on vegetable donations. These donations usually contain product that doesn’t meet the rigorous grocery store standards, think misshapen carrots, slightly wilted greens, and scarred eggplant. You’ve probably heard us say this before, but we like to call these vegetables our “Inglorious Produce” - not so photogenic, but equally as nutritious and tasty as their A-grade counterparts. This produce oftentimes gets wasted because of its less-than-pleasing aesthetic and the stringent market specifications; thus, CTFB is saving this produce and also feeding folks nutritious food in the process.

Last year alone, we donated 56,970 lbs of food to the food bank. That’s over 68,000 meals worth of fresh, organic, and local produce - ingredients that unfortunately aren’t as accessible to all Austinites as they arguably should be. (More about some of the Austin programs aiming to increase access to healthy foods here).

Weekly donations. Photo by Scott David Gordon.

Needless to say, CTFB is a hero in the community and we are thrilled to be partnering with CTFB on this event by offering ARW restaurants hefty discounts on wholesale vegetables and even bigger discounts off of inglorious produce! We hope that you relish this gourmet adventure in the next couple of weeks. Get to eatin' and let's give back!

Photo by Gillian Shewaga.

We continue the guest photographer series this week with Gillian Shewaga picking up the lens. Gregarious and saturated with creative vision, Gillian is a powerhouse art director here in Austin. We are elated to share her take of farm life - striking and vibrant still-life shots, as well as captures from the Mueller Farmers' Market.

We chatted with Gillian to learn a little more about the shoot and her relationship with photography, in general, below. Check it out!

Photo by Gillian Shewaga.

What was the inspiration for the shoot?

Colors and local community. When I think of JBG, I instantly think of the farmers market and how it brings people together to either buy their weekly veggies, pick up a CSA box, or try something that might be seasonally new to them. It gave me the chance to get to chat with a few people about what they were planning on doing with their box and what they were most excited about this week. Visually, it was really fun getting to show off all the beautiful colors and textures in my CSA box. I played around with smooth surfaced squashes and eggplants juxtaposed by rugged root vegetables, as well as contrasts in size and colors. You don’t need much to make those look great.

How did you get into photography?

I kind of had a weird habit of documenting things as a kid. Starting with journals, then moving to photos, I almost felt like one day I wouldn't remember what that exact time in my life felt like. When I saw vintage photographs of family or even just pictures from other decades, I always experienced a sense of nostalgia from a time that I never even knew. I think that feeling is what sparked my interested in documenting culture, people, and places around me since they’re all constructs that are forever constantly changing.

How do you use photography in your career?

I'm the art director and social media manager of two local Austin boutiques on South Congress. I've been working professionally as a social media manager for about six years and it's been interesting to see changes within digital platforms and consumer landscapes as they shift towards more transparency from brands. Photography definitely plays a huge role in my career for not only content creation, but for helping give a more authentic voice to businesses of all sorts. The cool thing about photography is that there is no right or wrong way to do it. Style and outcome are both totally subjective and the results could mean different things from one person to the next. Hoping that I’ll get to continue to use photography in my career to eventually tell more impactful stories to better the world.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Photo by Gillian Shewaga.

Follow Gillian along on her Instagram or check out her website here.

Large Box
Beet, Golden
Bok Choy
Carrot, Orange
Cucumber
Eggplant, Medley
Greens, Arugula
Herb, Oregano
Melon, Farmers Choice
Onion, Multiplying
Pepper Bell, Green
Potato, Sweet
Squash, Spaghetti
Squash. Summer Medley

Recipe and Photos by Nadia Tamby

Have you been getting some pretty large, beautiful purple radishes? I usually default to roasting any veggies that I don’t have plans for – it extends their life a few days and worst-case, I can always throw roasted veggies in a frittata or puree them for a creamy soup. With the weather still in the 100’s in Austin, I haven’t been using my oven much and soup is out of the question. I have been quickly “refrigerator-pickling” some veggies – it keeps them crunchy and they are great to snack on or add to a cheese platter. I made these very simple so that I could snack on them straight, or could even julienne the radish pickles and put them in a banh-mi sandwich.

Remember that we’re not going through the real “pickling” process, so keep your pickles in the fridge. They should last a couple weeks. Note that these pickles will turn pink as the purple hue in the radish interacts with the acid in the vinegar… they will be beautiful but I recommend slicing some of these to top salads or to eat raw to appreciate their unique pattern and color raw!



Ingredients:

• 2 large purple radishes
• 2 jalapenos, cut into halves or quarters lengthwise, seeded if you want to reduce the heat
• 2 peeled and crushed garlic cloves
• 1 tablespoon kosher salt
• 2 tablespoons sugar
• 1 cup of each: rice wine vinegar and water

Instructions:

Slice your radishes into desired shape (spears, rounds, half-moons, even julienned or shredded if you specifically plan on using this for banh-mi sandwiches!) and place into glass jars.

Combine all other ingredients in a saucepan and bring to a boil, stirring to dissolve salt and sugar. Pour the liquid, garlic and jalapenos (you may have to push them down into the radishes if your jar is crowded) into the jar with the radishes and place the lid on. Let cool then place jar in the fridge. They will be ready to eat the next day, but are even better a few days later. Taste every so often until they are as pickled as you like. Note that you can make more of the pickling liquid (you need enough to at least cover the radishes), just try to keep the ratio of sugar, salt, rice wine vinegar, and water the same. Pickled radishes smell kind of funky… but taste delicious.

Photo by Allison Smoler.

We continue the guest photographer series this week with Allison Smoler picking up the lens. Hailing from a family of artists, artisans, and photographers, Allison is no stranger to the creative realm. Her family inherited her uncle Jim Krantz's Omaha darkroom when she was very young, which cemented her wonder and respect for photography. Working primarily as a photographer for local jewelry designer, Shaesby, she also dabbles in jewelry fabrication herself with her side business, Suelo Jewels. Allison ventured out to the farm at daybreak with her Mark III Canon to document what early morning looks like out at the Garfield farm. We are elated to have her lend her eye for week 34! Check out her fresh take below.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

Photo by Allison Smoler.

A huge thanks to Allison for taking time out of her schedule to document farm life! Check out her Instagram here for epic travel adventures and adorable captures of her Australian Shepherd, Jackson Blue, or here for beautiful jewelry creations! 

It’s high time for planting here at JBG. We are up before the sun daily, readying for the full schedule ahead. Our peak planting occurs twice a year - now and in February. While we are consumed with planting for the next two months, planting crew will be absolutely integral to farm operations. Currently, we are shorthanded and are in dire need of farm-loving folk to help us out. Interested? Check out this breakdown below for a day in the life.

Working with transplants. Photo by Scott David Gordon.

Starting around 15 minutes before daybreak, the planting crew grabs flats of transplants from the greenhouse, puts them on a trailer, and begins the process of loosening the baby plants from the flats together.

Movine the transplants out of the greenhouse. Photo by Scott David Gordon.

Loosening the transplants. Photo by Scott David Gordon.

Fun farm fact - we have two different kinds of crops grown at the farm: direct seeded and transplants. Direct seeded means the seeds are put directly into the ground (root crops like carrots and beets); whereas, transplants are cultivated in the greenhouse until they reach a certain maturity (crops like broccoli, cauliflower, kale, cabbage, and parsley to name a few).

Loosening the baby crops makes the transplanting process faster and easier when they are on the transplanter. Once all the plants are loosened, the crew heads out to the fields slated for planting that day, and the transplanting begins! The transplanter only holds two people on the back at once, so folks pair up and hop on! The transplanter pokes measured holes in the ground, squirts water into said holes, and the planting crew puts the crops in each hole.

On the transplanter. Photo by Scott David Gordon.

On the transplanter! Photo by Scott David Gordon.

Since the dog days of summer are upon us, oftentimes some transplants won’t survive the heat; thus, the planting crew has to revisit the fields and check on the progress. If transplants have perished, they replace them with new transplants manually. If weeds emerge on a freshly planted bed, the crew removes them, too. Despite planting being the main responsibility of the planting crew, these folks are immersed in all aspects of farm production depending on what the day holds. Folks might be asked to clear a field of drip tape before a plower comes through in preparation for a new crop. If it’s a rainy day, planting crew might help in the greenhouse with random tasks or seeding. If Montana needs help direct seeding, the planting crew supports him in that endeavor, too! The diversity of this job is the perfect way to learn a lot about farm production.

Planting manually. Photo by Scott David Gordon.

Freshly planted success. Photo by Scott David Gordon.

If this sounds like a blast, visit our jobs page for more details, or email us at jobs@jbgorganic.com. If you already have a job you love, but you still want to come out and get your hands dirty at the farm… check out this letter from our head farmer, Brenton, about an upcoming CSA work day!

Brenton and Roxy in cooler jacket weather. Photo by Scott David Gordon.

If you have been a CSA Member for a long time, or perhaps a market customer, you'll know that there are some serious ebbs and flows to farming in Central Texas. While most farms have their big push in the Spring, for us farmers in the Southern latitudes, fall is an equally busy time. In the late summer, we're in our peak planting season which should set us on track for a bountiful fall harvest.

With Austin's booming economy, finding labor to help us at the farm is an increasingly harder and harder task. We urgently need a big push to get us caught up for the fall, and need your help to do it. Join us for our Community Work Day next Saturday, September 1st from 7:30 am-Noon!

Whether you enjoy our produce at markets, at local restaurants, or have been a long time CSA Member, we would seriously appreciate your helping hands next Saturday. Feel free to bring your friends and family (kids welcome), but please leave the dogs at home. Depending on the turnout, we've got several tasks that we need help with... there is no shortage of work to be done at the farm right now! We're hoping that with your help, the farm will have a bountiful fall harvest.

A huge thank you in advance to those of you who are able to make it. We sincerely appreciate the time and energy you will put into the farm. If you've been a JBG customer for a while but have never been out to the farm, we urge you to come! We think you'll leave with a truer appreciation for the work that goes into producing the veggies you love.

Please reach out to the office if you have any questions.

Sincerely, Brenton Johnson

P.S. Save the date! Our Annual Fall Open House is happening on Saturday, October 27th. We promise we won't make you pull any weeds then.

‘Til next time, farm friends!

Large Box
Beet, Chioggia
Bok Choy, Baby
Carrot, Orange
Greens, Dandelion
Herb, Lemongrass
Lettuce, Braising Mix
Melon, Farmers Choice
Okra
Pepper, Sweet Medley
Potato
Radish, Red
Squash, Butternut
Squash. Summer Medley

Recipe and Photo by Megan Winfrey

Finding yourself with an excess of butternut squash is never a bad thing. You can use it in so many diverse ways - just look at the plethora of recipes on this very blog! My new favorite way to fly through butternut squash is... wait for it... to put it in a SMOOTHIE. Yes. It's delicious. And it brings on those fall feels while still cooling you off during these 50+ days of 100-degree weather. While most people are getting excited about pumpkin-spice lattes, I'll be over here with my butternut squash smoothie.



For the squash:

Peel whole butternut squashes, however many you want. Slice them in half, scoop out the seeds, and cut into cubes.

Fill a large pot with about 2 inches of water. In a steaming basket, steam the squash (in batches if you have to) until fork tender.

Transfer to a bowl and let cool to room temp, then transfer to a bag or container for freezing.



For the smoothie:

Get creative! Butternut squash has a pretty neutral flavor, so you can mix and match pretty much anything that you'd normally put in your smoothie.

My smoothie went like this:

• 1/4 cup frozen butternut squash
• 1/2 cup frozen mango, strawberry, pineapple mix
• 1 tbs. cinnamon
• 1 tbs. nut butter
• 1 cup green juice
• 1 cup plain kefir yogurt
• 1/4 cup flax seeds
• coconut flakes, pistachios, almonds, and craisins for topping

There’s something about late August and the back-to-school rush that has us daydreaming of winter greens, the sound of fallen leaves crunching underfoot, Texas football, and quality family time. It’s a time of transition at the farm with summer fruits and cucurbits petering out and fall roots and leafy greens gradually entering the scene.

Back to school and we are back to our more regimented fall agendas. For a lot of us, that means less travel and more home-cooked meals. Even if you don't have children, we know your body is craving the wholesome and nourishing flavors of autumn. Super greens and hearty soups will soon be a welcome replacement to the summertime habits of late night pizza and one-too-many trips to the ice cream shop (just to cool down, we get it!). Even though Texas summers are long, change is in the air... and if you've ever thought about joining the CSA, now is the prime time. By becoming a CSA member, you have no choice but to augment your existing diet with fresh, organic produce, all week long.

Kiddos at the farm. Photo by Casey Wiggins.

We like to think of our CSA program as a tool that ameliorates and simplifies meals during the work week. We've got plenty, but here are the top ten reasons we think that the CSA will make dinnertime the best time:

1. Home-cooked meals = priceless family time.

If you are cooking as a family, quality time with your loved ones is inevitable for better or for worse! Back to school usually also means back to dance, soccer, music lessons, etc, meaning life can get busier quickly, making time to gather around a family meal and connect with your loved ones all the more important especially in this day and age. Make dinner-time a no-screen time, and really soak up that quality face time.

2. Get kids involved in the kitchen!

Home-cooked meals are immensely healthy for your family inside and out. Why don't you start a new tradition this fall? How about integrating the whole family into preparing meals? Cooking with kiddos gets them interested in the ingredients, has them taking on difficult and novel tasks, and they are more likely to taste the final product in the end!

Playing with food. Photo by Scott David Gordon.

3. Nutrition and life skills

Cooking with your family is also a catalyst to start a conversation about health. If you get your children in the kitchen understanding why you use certain ingredients, you can also chat about the benefits of said ingredients as well. This preps kiddos for the future - it sets them up for good habits of cooking and eating that they’ll tap into for the rest of their lives! Additionally, kids need two main things to successfully adjust to a regular school schedule this time of year: good rest and good nutritious food!

4. New veggies mean new adventures

Opening your weekly CSA box is always an exciting experience. If you get your kiddos involved, it’s like embarking on a culinary adventure week after week. Every season brings a new ingredient to learn about.

Veggie exploration! Photo by Casey Wiggins.

5. Meal planning made easy!

Meal prep and meal planning are essential to being able to sustain a cooking regimen. Each week, we'll give you a list of the veggies that you will receive (accompanied by gorgeous photographs from Scott David Gordon). These veggies are an easy source of inspiration to plan any meal, can be incorporated to family-favorites, or can inspire new culinary adventures. There are plenty of nutritious, seasonal, 30-minute meals that will feed a hungry crowd. Want to cook more? Or, want to cook healthier, whole meals for your family? The CSA is a great way to delve into this practice. Not the inspired chef? No worries. Each week on our blog we publish recipes (and priceless tips like how to store certain veggies) catered to that week's offerings.

6. The convenience of delivery

Did we mention we deliver? That's right, we drop off veggies straight to your home or neighborhood. Skip the grocery store, and go straight to the source for your fall menus.

You get to see this shining face every week - Lucas, our delivery driver extraordinaire. Photo by Scott David Gordon.

7. Relish the seasons

If you join now, you can enjoy the joys of dwindling summer crops + emerging fall favorites... think: brassicas galore! With so much diversity in the fields, imagine all the different culinary treats you can create.

8. Picky eaters and food allergies? Don’t fret.

Got picky eaters or food allergies? Did you know you can customize your box? If you're a member, all you need to do is log-in to your account the weekend before your upcoming delivery, click on "My Deliveries," and you'll see your options to swap out veggies you are less keen on for ones you prefer.

Summer color scheme. Photo by Gillian Shewaga.

9. A conversation starter

Use your participation in the CSA as a starting point for talking about things that matter to you as an adult - supporting the local economy, fair treatment of workers, the impact our food has on the environment, etc. When you’re a CSA Member, you’re truly a member of something pretty awesome, and something bigger than you. Bring your kids to our farm events (Open House on October 27th!) and invite them to feel a part of the community, as well.

10. Veggies for a great deal

Because you’re buying straight from the farm, there are no third parties jacking up the price of our produce. You’re truly getting the most produce for your dollar, meaning you have extra cash to spend on other ingredients or maybe an after-dinner trip to Lick.

E. McQueen, relishing her veggie loot. Photo by Scott David Gordon.

Check out more information on the CSA here, and check out the sign-up page here. 'Til next time, folks!

 

Photo by Tamir Kalifa.

Part two of week 35 is captured by Tamir Kalifa using his medium format Hasselblad 500 cm. Tamir proclaims this camera to be his unrivaled favorite for many reasons... texture and quality to name a couple. However, the main reason Tamir maintains such high regard for the Hasselblad is that one has to very specifically and consciously choose one's shot. It's a very meditative, meticulous act and requires all attention.

In the words of Tamir himself, "most of my professional work is done using digital cameras, so I jump at any opportunity to meditate on people, places, and things through the viewfinder of my Hasselblad."

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Karly. Photo by Tamir Kalifa.

Antonio. Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Brenton. Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Montana. Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Myrna. Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

A huge thanks to Tamir once again. Follow along on his instagram or check out more work on his website.

The last installment of the guest photographer series has Tamir Kalifa picking up (and flying) the lens in a two-part series. With photographs published in countless publications ranging from The New York Times to The Washington Post, this Austin-based photojournalist is often on the road documenting the stories of many, varied cross-sections of life. A typical month might entail hopping to Hawaii to document the Kilauea eruption and then heading to Brownsville, TX to document immigrants seeking asylum. Needless to say, Tamir never stops. His passion for work, photography, and people is apparent and contagious.

Tamir visited the Garfield farm early one morning with several cameras in hand and a drone to boot. He captured two very different perspectives of the farm; thus, we divvied them into two separate collections here on the blog. We are elated to have him lend his eye, capture his take(s) on JBG farm life, and tell us a little about himself and his photography. Without further ado, part one of week 35!

Photo by Tamir Kalifa.

What did you shoot these images on?

These images were shot with a DJI Mavic Pro drone. I recently obtained my official remote pilot’s certificate so this was my first real shoot with it.

What was the inspiration for the shoot?

The image of a lush field, brimming with crops, is very much a part of America’s visual identity. Whether it’s via photographs or as seen from a highway — we most often experience farms at eye level. I wanted to see a slightly less familiar perspective—one that highlights the geometry, patterns, shapes, and randomness that is inherent in the design and realities of a farm. I felt the most effective way to do this was to capture the bird’s eye view.

What was shooting at the farm like? Anything surprising?

I’ve been to countless farms and ranches across the state in my years covering Texas as a photojournalist. Visiting JBG was unique in that I walked through the fields where the produce I eat regularly is grown. Most people eat food that was cultivated many hundreds, if not thousands of miles of away so feeling the locality of JBG, seeing where my food comes from and even meeting the people who picked the okra I ate for dinner was special.

How did you get into photography?

I grew up in Maryland, just outside of Washington D.C., where my father worked as video cameraman for CNN. He would often watch what he shot from home as it aired on TV. On one occasion in the late 90’s, I watched an address President Clinton made to the American people. I was blown away when my father told me Clinton was speaking into his camera. I was already a curious kid who enjoyed playing with cameras but learning that photographers could get that close to history was incredibly exciting. I’ve pretty much kept a camera in my hands ever since.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Photo by Tamir Kalifa.

Thanks again, Tamir! Check out the second part of the series or peruse more of Tamir's work on his instagram.