CSA Box Contents Week of Oct 1st

CSA Box Contents Week of Oct 1st

Large Box
Beet, Chioggia
Bok Choy, Baby
Cucumber
Greens, Kale, Curly
Greens, Sweet Potato
Okra
Pepper Bell, Green
Pepper, Jalapeno
Potato, Sweet
Radish, Purple Daikon
Squash, Farmer's Choice
Turnip, White Japanese

Recipe and Photo by Nadia Tamby

This is a spin on a couple of my favorite roasted eggplant dishes. One you may recognize from the iconic cover of Ottolenghi’s cookbook, Plenty, and the other from Bon Appetit’s website. This is a perfect weeknight dinner to serve with a side salad. The Middle Eastern flavors in this dish are delicious and balanced. You can find pomegranate molasses in specialty stores or in the international aisle of most well-stocked grocery stores. Here in Austin, I buy mine at Phoenicia.



Ingredients:

• 4 large eggplants, cut in half (keep stem on to help eggplant retain its shape)
• Enough olive oil, salt and pepper to coat and season the eggplant (At least ¼ cup olive oil)
• ½ lb ground lamb
• ½ lb ground beef
• 2 jalapenos, chopped (seeded, if you prefer)
• 1 small yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon each ground cumin and ground coriander

Garlic Yogurt Sauce:

• 1 tablespoon kosher salt
• 1 garlic clove, finely grated
• 1 cup whole milk plain Greek yogurt
• Salt and pepper, to taste

Topping:

• 3 tablespoons toasted pine nuts
• 2 tablespoons barberries (you can also find these in a Middle Eastern specialty store) or fresh pomegranate kernels
• Cilantro and mint leaves, chopped for garnish (parsley works well here too)
• Drizzle of pomegranate molasses

Instructions:

Preheat your oven to 425F.

Prepare the eggplant by scoring the cut side (don’t cut through all the way to the skin) in a crosshatch pattern with a paring knife. Rub the salt, olive oil and pepper into the cut side. Roast eggplant cut side up until browned and soft, approximately 35 minutes.

In the meantime, cook the lamb and beef until browned, then add the garlic, jalapenos, onion and spices. Sautee until the onion is cooked and the meat is browned and there are crispy bits. Salt as needed.

Mix all the yogurt ingredients together and smear it on a platter. Top with eggplants and fill each eggplant with the meat filling. Sprinkle on pomegranate/barberries, pine nuts, and a drizzle of pomegranate molasses. Top with herbs before serving.

Roxy helpin' out in the barn. Photo by Scott David Gordon.

Fall greens are HERE! Customer favorites like collards and kale are pouring out of the fields. So, head to the markets and stock up for those favorite autumnal recipes. It sure does feel like fall, especially when Casey decorated the office with a deluge of spooky Halloween decor this past week. We are getting super excited about our Fall Open House on Saturday, October 27th (RSVP HERE!). You coming?

Purple daikon cleaning. Photo by Scott David Gordon.

Early morning transplant preparations. Photo by Scott David Gordon.

Early morning transplant preparations. Photo by Scott David Gordon.

Watering the transplants. Photo by Scott David Gordon.

Early morning farm scene. Photo by Scott David Gordon.

Cabbage contours. Photo by Scott David Gordon.

Harvest. Photo by Scott David Gordon.

Harvest. Photo by Scott David Gordon.

Fall green harvesting. Photo by Scott David Gordon.

Greens harvesting. Photo by Scott David Gordon.

Watering the greenhouse transplants. 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!

Nate and Ada. Photo by Scott David Gordon.

Becky (Farm Manager) - I have been excited for months about the Festivals Acadiens et Créoles October 12-14 in Lafayette, LA. Three days of Cajun Food and dancing! As an avid two-step dancer, I've frequented just about every honky-tonk in the Austin area. So...looking forward to getting out of town and switching it up with the Cajun two-step (just a bit different than the Texas two-step). Plus, the food looks AMAZING!! I need to get some insider tips from Ada, (it's her hometown!!). Cheers to dancing, howling at the moon, and escaping Austin over an ACL weekend.

Lucas - This is my pick. (Sound on.)

Casey (Customer Service Extraordinaire) - I recently mixed in some fresh compost in my backyard garden, getting it ready for the fall. I really love composting and I have tried a few different techniques. A couple of years ago I decided to invest in a compost tumbler from The Natural Gardener. Instead of an open compost bin, these types of composters attract fewer mice and other creatures. The city of Austin also offers a Composting Rebate Program online. You just watch a short video online about composting and then take a short quiz to receive $75 towards buying a compost bin. If you don't want to compost at home, you can also see if your local community garden will let you donate your kitchen scraps to their compost bin or check out these guys, Compost Peddlers, who will actually pick up your compost each week for a small fee. Anyway, composting is pretty neat!



Devon (Farmers Market Manager) - This month (and probably many months to follow) I am hyper-focused on building a home out of a school bus- a skoolie to those of you in the know. My faithful companion, Dusty, and I purchased an old Thomas bus, took out all the seats and are currently working on getting repurposed laminate flooring in. There is still a long way to go- installing solar, painting the exterior, rigging up some sort of sink and composting toilet, etc. It won't be completely done when we move in at the end of the month, but it's a huge step up from our last adventure, which involved turning a Chevy Suburban into a mini RV for 4 months. After last summer, we knew we were natural born rubber trampers and started brainstorming ways to make that lifestyle more permanent. So now it's all about the bus, Gus!

Photo by Dustin Davis.

Heydon (Farm Blogger) - Just recently went to France for a dear friend's wedding in Fontvieille. It was a mind-boggling, stimulating, and stunning adventure to say the least. Quick Paris highlights that come to mind: Musee d'Orsay, a picnic at the Luxembourg Gardens, burrata and wine at PasDeLoup, a very hungover pho at Song Heng, and general meandering in the Sacre Coeur neighborhood.

Sacre Coeur wanders with Claytie and Kelly. Photo by Heydon Hatcher.

This Saturday (10/6), my drum-playing babe, Isaac, will be playing with his band, Sometimes a Legend, at Ditch The Fest at Cheer Up Charlies around 10. COME HANG! Here's their new single.

Ada (CSA + Marketing Manager) - My boyfriend and some of his best friends, all very talented musicians, formed a very dynamic and badass country-cover band. I recently went to watch them play in Gruene and had so much fun two-steppin' and toe-tappin'. They call themselves the Family Dollar Band, and they describe it best: "The music hits like a top-shelf tequila dressed to impress and goes down as smooth as iced tea on a scorching summer day. Professional musicians and members of multiple national touring acts, the Family Dollar Band plays the songs you love and is available for whatever event you can put your mind to. From Merle to Strait, from Keen to Carroll, the Family Dollar Band has a little something for everyone."

Family Dollar Band.

Hum, what else? IT'S FALL YALL! I'm so happy for the cooler weather that is already creeping in... looking forward to sleeping in a tent and exercising outside. My bones are energized! Went on a little run yesterday at Walnut Creek and was reminded about how good it can feel to run! Or jog, or run-walk, or whatever you want to call it. Now I just need some new sneakers...

We're crazy about beets here at JBG. With three different varieties to explore year-round, golden, red, and Chioggia, we put them in salads, pickle them, make them into crisps, grill them, and juice 'em. We are constantly seeking out fun new ways to utilize them and gather beet-cookin' inspiration from friends, restaurants, and fellow JBGers. Ever had the beet fries at East Side Kings, or how about the beet sandwich with chevre, Moroccan carrots, and arugula at Yellow Jacket? So much beet deliciousness and innovation. However, if you've reached a point of resignation with our ubiquitous and persistent beet supply, don't fret! We're here this week to revive your love and respect for this ever-so-versatile root.

Beets! Photo by Mackenzie Smith.

1. The Infinite Health Benefits

Low calorie and high nutrient (think tons of B vitamins, manganese, iron, potassium, and magnesium), the beetroot has an arsenal of benefits. Beets lower blood pressure, and with heart disease being a worldwide leading cause of death, sure does make you want to grab a beet to add to dinner, eh? As explained in Healthline (click here for the full Healthline article), “these blood pressure-lowering effects are likely due to the high concentration of nitrates in beets. In your body, dietary nitrates are converted into nitric oxide, a molecule that dilates blood vessels, causing blood pressure to drop”. These nitrates also maintain and improve brain health, too! With healthy blood flow in the brain, beets can potentially ward off dementia and keep cognitive function in tip-top shape. Additionally, beets have betalains which contain anti-inflammatory properties that fight against chronic conditions like liver disease and cancer. Betaine, the amino acid found in beets, also reduces fat deposits that build up in the liver during the detoxification process. Chockful of fiber, beets keep your digestive tract healthy and happy. There’s talk of beets being a stamina-increasing food for athletes, too… eat a couple (scientists say it takes 3 to 5), wait three hours for peak nitrate levels, and go on your best run yet!

Golden beets brightening up the market stand. Photo by Scott David Gordon.

2. Beet Greens, The Unsung Hero

When most people mention beets, they are speaking of the taproot portion of the plant; however, the beet greens can be used in cooking as well! The greens taste like spinach when boiled or steamed and young greens can be used raw in salads. They are great substitutes for bok choy, swiss chard, or the aforementioned spinach in many dishes, plus they are nutrient rich like their root counterpart. Braise them, sautee them, throw them in a soup, or blend them into your morning smoothie! The possibilities are endless.

• Sauteed Beet Greens with Garlic and Olive Oil
• Beet Greens Frittata
• Beet Green Pesto
• Alice Waters' Beet Green Pasta
• Berry and Beet Green Smoothie

Chioggia harvest. Photo by Scott David Gordon.

3. Natural Sweetness

As fall rolls around, those apple and pumpkin desserts seem like an inevitability; however, how about substituting beets in a fall favorite recipe this year? Innovative folks like Skull and Cakebones and Lick Ice Creams have been exploring the veggie-inspired dessert frontier with our beets for some time now! The vibrant colors, the subtle sweetness… it’s the perfect ingredient for a post-meal sweet. Check out some inspiration here!

• Chocolate Beet Cupcakes
• Chocolate Beet Cake with Beet Cream Cheese Frosting
• Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
• Beet Panna Cotta and Meyer Lemon Mousse
• Tangy Beet Pie

Red beets, ready for harvest. Photo by Scott David Gordon.

Still running low on beet ideas? Check out Bon Appetit's endless beet recipes here.

CSA Box Contents Week Of Oct 8th

CSA Box Contents Week Of Oct 8th

Carrot, Orange
Eggplant, Medley
Greens, Arugula
Greens, Chard, Rainbow
Greens, Collards
Greens, Kale, Curly
Herb, Parsley, Flat
Kohlrabi, Purple
Onion, Multiplying
Potato, Sweet
Radish, Red
Squash, Farmer's Choice

Recipe and Photo by Megan Winfrey

This soup is simple, easy on the eyes, and perfect for this transitional weather. We got beautiful chioggia beets in our last CSA box, and I love the pale pink hue they lend to this dish. You could absolutely substitute red or golden beets in this recipe, and let those gorgeous colors shine. Another way you could customize this recipe is with the garnish. My coworker gave me some pomegranates from her backyard tree that I couldn't wait to crack into. The sweet, tart pomegranate seeds and a spicy kick from some Yellowbird habanero hot sauce paired perfectly with the earthy flavor of beets and ginger. I could also see using scallions, pepitas, or thinly sliced strawberries as garnish with winning results.



Chilled Beet & Ginger Soup

• 4-5 beets (I used chioggias)
• Juice and zest of 1 lemon
• 1 can coconut milk
• 1/2 tsp. salt
• 2 tbs. olive oil
• 3 garlic cloves, minced
• 1 tbs. ginger, minced
• 1 cup vegetable broth

Prepare the beets by roasting or boiling them until tender. To roast, preheat the oven to 350 degrees. Scrub each beet, and wrap into a foil packet with a drizzle of olive oil.

Place the foil packet on a baking sheet and roast for 1 hour, turning the beets about halfway through. To boil, scrub the beets and place them in a large pot. Cover with water by about 2 inches and bring to a boil over high heat. Keep it at a rolling boil for about 20-30 minutes, or until the beets are easily pierced with a knife. Once cooked, let the beets cool in the fridge until they are easily handled. Once cooled off, peel the skin off the beets and place them in a food processor or blender. Add the lemon juice, zest, coconut milk, and salt and blend until relatively smooth.

In a small pan, add the olive oil and heat over medium-low. Add the garlic and ginger and saute carefully, for no more than a minute, to prevent burning. Add the vegetable broth to deglaze the pan, and remove from the heat. Add the stock mixture to the blender, and blend until smooth and velvety. Taste and adjust seasoning as necessary.

Place the entire blender or food processing bowl into the fridge for at least an hour, allowing the soup to get nice and cold.

Serve it up and garnish with hot sauce, pomegranate seeds, or anything that tickles your fancy!

SFC Downtown Farmers Market. Photo by Scott David Gordon.

We ventured to the SFC Downtown Farmers Market this past Saturday to catch the bustling Austin crowds, check out the shiny city vistas, and see our rock star JBG crew in action down at Republic Square. Waking up to cooler fall temperatures has revived us. We have collards, kale, chard, and arugula at the market! These vibrant fall greens really mark the change in seasons. Broccoli, cabbage, and dill are coming as soon as next week most likely!

Mark your calendars: JBG's Fall Open House on Saturday, October 27th, from 4:30 until sundown. RSVP here. Ever wanted to sling veggies with the most fun co-workers? We're hiring!

SFC Downtown Farmers Market. Photo by Scott David Gordon.

Hector perusing the kale. Photo by Scott David Gordon.

The tiny musician needs healthy vegetables, too. Photo by Scott David Gordon.

Superhero JBGers. Photo by Scott David Gordon.

Getting fields ready. Photo by Scott David Gordon.

Brenton at the helm. Photo by Scott David Gordon.

Transplants in the greenhouse. Photo by Scott David Gordon.

Seeding transplants. Photo by Scott David Gordon.

Harvesting fall greens. Photo by Scott David Gordon.

Small moment of respite. Photo by Scott David Gordon.

Fall greenery at the farm. Photo by Scott David Gordon.

Spider vs. bee on an okra bloom. Photo by Scott David Gordon.

Photo by Scott David Gordon.

The team working hard to get crops in the ground. Photo by Scott David Gordon.

Pomegranate beauty. Photo by Scott David Gordon.

Pomegranate tree beauty. Photo by Scott David Gordon.

What do bread, wine, cheese, coffee, chocolate, yogurt, and beer have in common? Fermentation! Fermentation is when microorganisms like bacteria or yeast convert carbohydrates into alcohol or organic acids under anaerobic circumstances. It's an easy process that has been culturally ubiquitous for centuries and is used to produce all of those aforementioned epicurean delights and so many more. Think kefir, kombucha, miso, kimchi, sauerkraut, tempeh, and yogurt. With wide-ranging benefits from increased digestion and bioavailability of nutrients to reduced social anxiety, fermented foods combat against pervasive diseases like cancer, arthritis, and liver disease. These foods are chock-full of healthy bacteria, or probiotics, that reinforce the good bacteria in your gut, and in turn, improves your immune system (fun fact: 80% of your immune system is in your gut!). Heck yes!

Fermentation Festival. Images courtesy of Texas Farmers Market.

If the joys and benefits of fermentation strike your fancy, join us at the upcoming Fermentation Festival 2018! It’s a glorious day dedicated to all things fermented, hosted by the Texas Farmers Market. It takes place Sunday, October 21st, from 11 am to 4 pm at the brand-spankin' new Austin Central Library and the Seaholm EcoDistrict lawn. There will be 13 workshops focused on fermented foods and beverages ranging from “Cidermaking and Cider Styles from Around the World” hosted by Texas Cider Keeper to “From Gordito to Flaquito: How Fermented Foods Helped Me in Getting Lean” hosted by Hector Gonzalez, a lauded health coach. When asked what he loves about fermented foods says, "I love fermented foods for what they offer: a door to new flavors that sprout from nature in fascinating ways. These sometimes subtle, some others dramatic, transformations are beautiful accents to our everyday dishes" (read more about his fascinating and transformative food journey here). Kate Payne, our favorite canning and pickling mentor, will be on site spreading her knowledge of ferments as well. There will be a fermented foods and products market, dishes from local chefs and vendors that feature fermented ingredients, wine, beer, cider, and other tasty fermented drinks, live music, and a silent auction featuring wonderful local businesses.

Kate Payne and Brenton. Photo by Scott David Gordon.

Join the fun! Find more information on the festival here and a list of Texas Farmers Market recommended fermentation books here. ‘Til next time!

Servings: 4 / Total Time: 35 minutes / Author: The Migoni Kitchen

We try our best to have at least one vegetarian meal a week and are always looking for new ideas. We've been making variations of this Mediterranean quinoa stuffed squash over the last several months and finally took down measurements to create this recipe. It's full of plant-based protein and fiber to keep you full so you won't miss the meat and a great way to use up different types of squash! It can easily be made vegan by omitting the feta cheese. Plus, it takes about 30 minutes to come together. All-in-all, a win in our book!

Photo by the Migoni Kitchen.

Ingredients:

• 4 Medium Yellow Squash or Zucchini - Halved lengthwise and middle seeds gently scooped out with spoon
• 1 Cup Uncooked Quinoa
• 1/2 Cup Baby Bella Mushrooms, Sliced
• 1 Medium Tomato, Diced
• 3 Cloves Garlic, Minced
• 1/4 Cup Fresh Parsley, Chopped
• 2 Tablespoons Fresh Basil, Chopped
• 2 Tablespoons Fresh Mint, Chopped
• 1/2 Cup Feta or Goat Cheese, Crumbled
• 1 Tablespoon Balsamic Glaze
• Kosher Salt, To Taste
• Black Pepper, To Taste
• 2-3 Tablespoons Olive Oil

Instructions:

Pre-Heat oven to 400F.

Place your squash onto baking sheet, cut side up and drizzle with 1-2 tablespoons of olive oil.

Season with salt and pepper. Bake for about 15 minutes.

Photo by the Migoni Kitchen.

While squash are baking, prep the quinoa. First, rinse thoroughly under cold water.

Add rinsed quinoa to a pot with 2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then reduce heat and cover. Let simmer for about 15 minutes. Then, remove from heat and keep covered another 5 minutes before fluffing with a fork.

Add 1 teaspoon olive oil, garlic, mushrooms and tomatoes to quinoa and return to heat. Stir 3-4 minutes or until mushrooms have browned slightly.

Photo by the Migoni Kitchen.

Add fresh herbs and stir to combine. Remove from heat and set aside.

Remove squash from oven and stuff with quinoa mixture. Top with crumbled feta or goat cheese. Drizzle with balsamic glaze and serve.

Photo by the Migoni Kitchen.

CSA Box Contents Week of Oct 15th

CSA Box Contents Week of Oct 15th

Large Box
Beet, Red
Bok Choy
Cabbage, Green
Carrot, Orange
Eggplant, Medley
Greens, Kale, Curly
Greens, Sweet Potato
Herb, Dill
Lettuce, Green Leaf
Okra
Pepper Bell, Green
Potato, Sweet
Radish, Watermelon

It's a rainy week in Austin town, and it's really starting to feel like fall, too! With shorter days and cooler temps, those fall favorites like kale are really starting to thrive, while the summer crops are petering out.

We are getting super excited for our Fall Open House on Saturday, October 27th. This event celebrates our fall harvest and the change in seasons on our 200-acre organic vegetable farm - located just along the Colorado River about 25 minutes from downtown Austin. We'll be relishing the autumnal weather and giving tours of the farm from 4:30-dark. You won't want to miss it! RSVP here.

Braising Mix harvest. Photo by Scott David Gordon

Navigating the mud. Photo by Scott David Gordon

Red Lettuce growing. Photo by Scott David Gordon

Tractors on standby. Photo by Scott David Gordon

Greenhouse babies. Photo by Scott David Gordon

Jack loosening cabbage transplants. Photo by Scott David Gordon

Nothing but thyme. Photo by Scott David Gordon

Kohlrabi close-up. Photo by Scott David Gordon

Bok Choi beauty shot. Photo by Scott David Gordon

Photo by Scott David Gordon

Cabbage cover. Photo by Scott David Gordon

Young carrots. Photo by Scott David Gordon

Carly working with Lemongrass. Photo by Scott David Gordon

Onions just coming up. Photo by Scott David Gordon

Torrential downpours got you down? Well, JBG’s Fall Open House is right around the corner with a drier forecast to boot! Running from 4:30 until sundown on Saturday, October 27th, you won’t want to miss this fun-filled autumnal festivity. Celebrating our fall harvest and the change in seasons, this annual event takes place on our 200-acre organic vegetable farm - located along the Colorado River about 25 minutes from downtown Austin. We'll be relishing the cooler weather and JBG staff will be on site giving tours of the farm and Farmshare Austin, too. Bring your family, maybe a picnic, and join us! We will have all kinds of vendors and partners on site contributing to the fun… a petting zoo, guided yoga in the barn, live music, a food truck, along with endless activities for the kiddos! Learn more about the line-up below.

Farm tours of open houses past. Photo by Scott David Gordon.

Fall Open House Vendor & Activity Spotlights

Learn more about our wonderful partners & friends who will be on site!

Tiny Tails To You!

With a mission statement centered around promoting environmental stewardship, this highly lauded traveling petting zoo seeks to create safe and fun experiences between humans and animals that foster a “more personal understanding of nature, the larger ecosystem, and the importance of protecting our environment”. Tiny Tails to You! was started in 2010 by a dynamic duo with each animal’s safety as their highest priority. Each animal eats local (JBG!) organic produce, has weekly check-ups, enjoys clean, comfortable habitats, and enriches their minds with toys and games in their free time. Ranging from chinchillas and guinea pigs to rarer bearded dragons and blue-tongued skinks, animal lovers of all ages will have the opportunity to interact with a gamut of creatures.

Tiny Tails to You! Photo courtesy of the Tiny Tails to You! website.

Austin Yoga

Founded and directed by Alek Trail, Austin Yoga offers functional yoga instruction for the complete beginner to the advanced practitioner in a down-to-earth, practical way. With a background in modern dance and improvisational movement, Alek has been exploring and experimenting with the physical and mental practice as a way to stay curious, humbled, and connected since she was a teenager. With her teaching philosophy rooted in authenticity, kinesthetic awareness, and inquiry, her classes give her students a deeper sense of their inner-landscape into which they can dive deeper intellectually, spiritually, and physically. We are elated to have her host a fall evening flow yoga class under the beautiful Texas harvest moon. The class will be donation based (pay what you can) and remember to bring your own mat. Find more information on the class here.

Alek Trail, Austin Yoga founder. Photo courtesy of the Austin Yoga website.

The Frauleins

These supremely talented ladies will be providing the tunes at this year’s Fall Open House! With Beth Chrisman on the fiddle and banjo, Amanda Jo Chisholm on bass, and Jenn Miori Hodges on the guitar, these three longtime friends make up Austin’s newest roots trio, The Frauleins. Playing old-time bluegrass and country with a sister-like harmony, these pals will have you stompin’ your boots in no time. So, remember to bring your dancin’ partner to swing around! You're in for a real treat.

The Frauleins. Courtesy of The Fraulein website.

The Ginger Armadillo

Head chef, Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens, takes you on an epicurean adventure with her food truck, The Ginger Armadillo. “We’re not a BBQ truck, not a burger or a taco truck—but we might just be all those things.” Sometimes taking international dishes and putting a Texas spin on them, and sometimes taking quintessential Texas dishes and putting a gourmet spin on it, The Ginger Armadillo offers a wide-ranging and all-encompassing menu. Schaertl works with seasonal produce, so the menu is constantly changing and evolving, making every visit a novel experience. Come hungry!

The Ginger Armadillo is no stranger to the farm. Photo by Scott David Gordon.

Activities for the kiddos

We will have ample arts and crafts for the kids to enjoy. There will be a chalkboard car to decorate, plus a veggie-monster making station. Make your scariest and spookiest monster out of our vegetables! We will have a challenging scavenger hunt for those tiny explorers, tractors to climb, and a gigantic sandpile to conquer. Like to jump? We have a super bouncy trampoline for those keen on hoppin' around!

Tractors and trampoline hang. Photo by Scott David Gordon.

Veggie art. Photo by Scott David Gordon.

Sandpile shenanigans. Photo by Scott David Gordon.

Activities for the adults

Adults rejoice! We will have a small market booth set up with only the freshest and best of the season for you to peruse and enjoy. CSA Members: you have the option to pick up your CSA share at the Open House (pick up your veggies straight from where they're grown.. we think that's pretty cool!). To reschedule your delivery and pickup at the Open House, shoot us an email at farm@jbgorganic.com. Want to get some exercise? Skip the farm tour and take your own self-guided walking tour of the farm with a friend! You can get some fresh air, explore the vast fields, and get some steps.

Perusing the market stand. Photo by Scott David Gordon.

We cannot wait to have the community out to our River Road farm. See you soon! We are still looking for volunteers for the event, email ada@jbgorganic.com if you are interested.

CSA Box Contents Week of Oct 22nd

CSA Box Contents Week of Oct 22nd

Large Box
Beet, Golden
Broccoli
Cabbage, Green
Carrot, Orange
Greens, Arugula
Greens, Collards
Greens, Mustard
Herb, Spearmint
Onion, Multiplying
Pepper Bell, Green
Potato, Sweet
Radish, Black Spanish
Squash, Farmer's Choice

Recipe and Photos by Nadia Tamby

This is a spin on a heart-warming French countryside classic. Make more than you think you need – you can use this as a main or side dish and put leftovers in goat cheese sandwiches. I even chopped up the leftovers and made a version of eggplant caponata to serve as an appetizer on toasted bread. It seems like a lot of olive oil but this ensures smooth creamy eggplant and concentrated flavors…plus you’ll want to dip bread into the extra herby- garlicky oil in your pan. You’re essentially slow cooking the vegetables in oil (much like duck confit or other meats, but vegetables take much less time). Leftovers will keep for a while because this method of cooking preserves the vegetables in oil. I left onions and tomatoes out, but you can add those as well for a more traditional ratatouille combination.



Ingredients:

• 2 eggplants, sliced into ¼ inch slices (I cut lengthwise, but rounds are fine too)
• 2 summer squash and/or zucchini, sliced into ¼ inch slices (I cut lengthwise, but rounds are fine too)
• 2 large bell peppers or several smaller ones, cored, seeded and quartered
• 6 garlic cloves, chopped
• 1 bunch oregano, thyme, or marjoram (or a combination) Enough extra virgin olive oil, salt and pepper to coat and season the vegetables (about 1 full cup olive oil)

Instructions:

Set your oven to 350F.

Prepare a baking sheet to place your sliced vegetables on in layers. Chop garlic cloves and about half the herbs. Keep a few sprigs of herbs to tuck into the vegetables.

Slice vegetables and drizzle olive oil on each layer. Liberally salt and pepper each layer and sprinkle some chopped garlic and herbs on before stacking on more layers.



Select a roasting pan/skillet that will fit all the vegetables and arrange by overlapping everything except the peppers (since they are a different size and shape it is easier to tuck them in after you have a tight arrangement). Pour the extra oil, garlic and herbs from the baking sheet into the vegetables and tuck in peppers and sprigs of herbs. Cover with foil or a lid and bake for about 1 hour. Remove foil and allow top to brown for a bit longer (about 10 min, if needed).

We are moving along into fall! It's still really wet and muddy, but thankfully temperatures are warming up a bit. Cabbage and broccoli are finally here, so expect to see them at markets this weekend. We are working extra diligently to have clean, high-quality products since the community is concerned about being able to wash produce under current water restrictions. Have you RSVP'd for our Fall Open House tomorrow? Venture out and join the fun, you won't want to miss it.

Cleanin' carrots. Photo by Scott David Gordon.

Lucas loading up. Photo by Scott David Gordon.

MUD! Photo by Scott David Gordon.

Hitchin' a ride. Photo by Scott David Gordon.

Pollinating. Photo by Scott David Gordon.

A butterfly enjoying the zinnias. Photo by Scott David Gordon.

Bell peppers. Photo by Scott David Gordon.

Harvesting spring onions. Photo by Scott David Gordon.

Fields of radishes. Photo by Scott David Gordon.

Carrot harvest. Photo by Scott David Gordon.

In case you missed it, we are hosting one of our most favorite events of the year, our Fall Open House, tomorrow, Saturday 10/27 from 4:30 until sundown. We have so many fun events planned: yoga, a petting zoo, food trucks, live music, and so much more (check out more information on the vendors and activities here). We can’t wait to see you.

One of the spookier activities with the kiddos we are leading at the Fall Open house tomorrow is the Make Your Own Veggie Monster station in lieu of pumpkin-carving. We are using our veggies to create the scariest monsters we can, and are inviting the youth or the young at heart to do the same with us tomorrow night. Since we don’t grow pumpkins at the farm, we love the idea of playing/building with the veggies that we DO have (and do it often as you'll see below). However, all this talk of veggie monster-making and pumpkin-carving piqued our interest in two Halloween-related mysteries that we aim to answer/address this week on the blog. First of all, why don’t we grow pumpkins at JBG? Next, where did the whole pumpkin/Jack O’Lantern ritual come from anyways? Buckle up because we're going to get to the bottom of both these questions today! Read on below if you dare.

Jack O'Lantern. Design and photo by Lauren Helmer.

Why don’t we grow pumpkins at the farm?

This question might have been on your mind for quite a while now. Well, as you might have noticed, fall can be a really rainy time (cue: boil notice), and pumpkins aren’t keen on too much rain. Simply put, too much rain can cause powdery mildew which makes the pumpkin crop lose all its leaves and ultimately die. It’s a risky crop this time of year, especially here in Central Texas. Our head farmer, Brenton, tried to grow them in his backyard garden when he began farming and never saw the crop to harvest. Since we are all organic, we cannot use insecticides or fungicides to ward off insects and disease; thus, pumpkins in the fall just aren’t in the cards for us. We could grow them in the spring as the conditions are right, but who wants pumpkins in the spring? We could also grow them in the greenhouse, but the yields would be so inconsequential that only about 50 people would get a pumpkin! So, we will have to stick to our veggie monsters.

Broccoli art by Amy Gallo.

Veggie Monster by Niki.

More veggie monsters + bunny by Amy Gallo.

Where did the whole Jack O'Lantern tradition come from?

We did some digging and found that the whole Jack O’Lantern tradition hails from Ireland and the UK. The legend revolves around a nefarious character known as Stingy Jack. He liked to get drinks with the Devil, and one night when they were running short on funds, talked the Devil into transforming into money so that they could pay for their hefty bar tab. Once the Devil turned into money, Stingy Jack put the coins in his pocket next to a cross which rendered the Devil useless and hindered him from shape-shifting again. Stingy Jack made the Devil promise that he wouldn’t claim his soul when he died, and to also stay away for a year. The Devil agreed and Stingy Jack allowed him to change into his previous form. A year rolls by and we find the Devil and Stingy Jack hanging out around some fruit trees. Stingy Jack tricks the Devil into climbing up a tree to harvest some fruit. Once the Devil is high in the tree retrieving snacks, Stingy Jack carves a cross into the tree trunk which traps the Devil. Stingy Jack makes him promise that he won’t come back for another ten years… the Devil abides and they both go on their merry way. However, Stingy Jack ends up dying soon after. Since God didn’t want a reprehensible person like him populating heaven, he banned him. Since the Devil promised he wouldn’t claim his soul, Stingy Jack was gifted a piece of coal from the Devil to light his way while he wandered the earth in the afterlife. Stingy Jack put the coal in a turnip to hold and light, and as legend has it, has been wandering ever since. Alas, the “Jack of the Lantern” or shortened “Jack O’Lantern” tradition was born.

Much like we are improvising and using fall crops that we cultivate at the farm, the Irish and Scottish originally used turnips and potatoes (the British used beets!) for their Jack O’Lanterns. They put them on their doorsteps or windows as protection to ward off Stingy Jack and other wandering evil spirits. When folks started immigrating to the United States, they found that the native pumpkin was the perfect vessel for their continuation of Jack O’Lantern tradition across the pond, and boom, the pumpkin carving tradition was created! Spooky!

Natural veggie monster. Photo by Ada Broussard.

RSVP for the Fall Open House here, and see you there! ‘Til next time!

CSA Box Contents Week of Oct 29th

CSA Box Contents Week of Oct 29th

Large Box
Broccoli
Cabbage
Carrot, Orange
Greens, Kale, Dino
Greens, Spinach
Herb, Fennel
Herb, Thyme
Kohlrabi, Purple
Pepper, Jalapeno
Pepper, Sweet
Potato, Sweet
Radish, Red
Turnip, White Japanese