Montana direct seeding carrot crops. Photo by Scott David Gordon.

We have had a spooky week here at the farm - with a stellar costume contest and a little midweek rain to keep the mud abounding. The NCIS organic certifier is here this week, and every year when we go through the process, we learn more and more! Fall greens are plentiful and cauliflower should be here in a couple weeks (just in time for Thanksgiving). Come see us at markets this weekend!

Kale harvest. Photo by Scott David Gordon.

Installing drip tape for the carrot crop. Photo by Scott David Gordon.

Installing drip tape for the carrot crop ahead of the planting. Photo by Scott David Gordon.

Montana filling up with carrot seeds. Photo by Scott David Gordon.

Carrot seed close-up. Photo by Scott David Gordon.

Montana checking his work. Photo by Scott David Gordon.

Working together. Photo by Scott David Gordon.

Okra bloom texture. Photo by Scott David Gordon.

Collard field. Photo by Scott David Gordon.

Parsley harvest. Photo by Scott David Gordon.

Zinnias. Photo by Scott David Gordon.

Tracey leading the last farm tour. Photo by Scott David Gordon.

What an amazing Fall Open House! We loved having the community out to enjoy the autumnal weather and see this magical, transitional time at the farm. A huge thanks to everyone who made the trip out to see us. It was the largest attendance at a farm event ever. We estimated that there were more than 800 people! We had absolutely NO idea that we could accommodate that many vehicles! Thanks to the work of Casey, her husband, Brian, and Ada, we made it work. Teamwork definitely makes the dream work.

The scavenger hunt, tractor school, trampoline, jungle gym, and sandpile were all hits as always, with kiddos exploring and playing until the long after the sun went down. The veggie monster station was absolutely incredible. A huge thanks for Kathryn Klepac for heading the operation. We were amazed and spooked by all the diverse, scary monsters! Check out our favorites here. We are grateful for Alek Trail from Austin Yoga who led an amazing evening yoga session for those who needed to get some fresh air and stretch, too.

The farm tours, led by JBG staff, were an amazing opportunity for our community to experience firsthand the seasonality of the fields. Attendees saw a vibrant juxtaposition of fading summer crops like squash next to rows of verdant and thriving fall crops like kale and lettuce. Folks learned about a range of subjects, from succession planting to direct seeded crops vs. transplanted crops. Also, realities of the farm, like pest pressures, mud, etc, were experienced firsthand! People could really understand the conditions in which our farm crew works and see what it's really like out on the tractor.

Beth Chrisman and her friends played amazing music all night long, and we are ever-so-grateful to them. What an amazing outfit of musicians! A huge thanks to Tiny Tails to You! Petting Zoo! They were so popular that folks waited in line to hold one of their many adorable animals (porcupines were the crowd favorite for sure). We are immensely thankful for The Ginger Armadillo and Farm to Market Pizza food trucks for slinging epicurean delights all night, too!

Thanks again to everyone who made this such an extraordinary gathering. It really was the best yet. 'Til next time.

Veggie monster making station. Photo by Scott David Gordon.

Flowers at our market stand. Photo by Scott David Gordon.

Spooky Halloween outfits. Photo by Heydon Hatcher.

Farm tour with Becky. Photo by Scott David Gordon.

Becky leading a farm tour. Photo by Scott David Gordon.

Farm tour. Photo by Scott David Gordon.

Kiddos exploring the tractor school. Photo by Scott David Gordon.

Tiny Tails to You! Petting zoo. Photo by Scott David Gordon.

The Bearded Dragon! Photo by Scott David Gordon.

What a crew! Photo by Scott David Gordon.

Climbing gym. Photo by Scott David Gordon.

Sand pile conquering. Photo by Scott David Gordon.

Farm tours continue. Photo by Scott David Gordon.

The incredible veggie monsters. Photo by Scott David Gordon.

Trampoline station. Photo by Scott David Gordon.

Farm to Market Pizza. Photo by Scott David Gordon.

Picnics galore. Photo by Scott David Gordon.

Casey's chalk car. Photo by Scott David Gordon.

Baby chick! Photo by Scott David Gordon.

Picnic in the setting sun. Photo by Scott David Gordon.

Ha(y)ngs. Photo by Scott David Gordon.

Our farm market stand. Photo by Scott David Gordon.

Beth Chrisman and friends! Photo by Scott David Gordon.

Need a walkie talkie? Photo by Scott David Gordon.

Veggie monster close-up. Photo by Scott David Gordon.

Ginger Armadillo getting some final food orders as the sun goes down. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Playing all night! Photo by Scott David Gordon.

Finishing up tractor duties. Photo by Scott David Gordon.

Nighttime dancing. 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!

JBG DOES HALLOWEEN. Photo by Krishna.

Farm, in general

We had a spooky costume contest at the farm this week to celebrate Halloween! Check out all the costumes below. Curtis as the joker won first place, and Niki as a creepy doll and Casey as the birthday witch tied for second. The winners enjoyed special gratis libations and gift certificates to Juiceland!



Our photographer Scott David Gordon will be participating in this year's East Austin Studio Tour. Stop by and see him at Canopy, 916 Springdale Rd #126, on November 10–11 & 17–18, from 11am–6pm. He will be sharing some of his fine art photography and talking about his Austin Art Talk Podcast which was started one year ago and now has almost 50 episodes. Tell him you are a fan of the farm and check out all of the other great artists there and throughout the city!

Scott in his studio.

Casey (Customer Service Extraordinaire)

My husband and I recently went to check out the Lady Bird Johnson Wildflower Center. They have a cool event going on now until February called Fortlandia. Artists and students from the UT School of Architecture have designed 10 different, unique forts that are placed throughout the center for everyone to explore. They even have a couple areas where you can build your own fort with different materials. Speaking as a huge fort-builder as a kid, this was a really fun, magical experience getting to walk through these creations. We also took our boat out with our pup to see the bats afterward!

Casey, Brian, and their pup, Odie and the Fortlandia exhibit at the Wildflower Center.

Emma (Market Staff)

Since a lot of people on the farm are plant-people I'm sharing this free opportunity to learn more about the trees in our city. Learn more about TreeFolk's upcoming FREE Novice Tree Identification Hike here.

Brenton (Head Farmer)

Went to Big Bend last weekend. Started at our Airbnb near Terlingua, and drove on Highway 170 which was beautiful! Here's a picture of me on Fandango Rock.



I threw a rock standing on a precipice, and it took 9 seconds for it to fall and hit the Rio Grand!! I've heard that this stretch is often referred to as one of the most beautiful drives in America, and I agree! If you haven't taken a trip to West Texas, Big Bend is highly recommended, as well as Terlingua and the ghost town graveyard. We had the pleasure of seeing Butch Hancock (from The Flatlanders) play at the Starlight Theatre. Airbnb is chock full of great spots in the area - we stayed at Airbnb that was off the grid and all solar powered!

Brenton's photos of W. Texas.

Hector (Social Media Manager)

The Association of Science Fiction & Fantasy Artists has a special exhibit at the Dougherty Art Center. I had the chance to meet many of these talented artists when I was invited to attend the San Jose Worldcon thanks to The Mexican X Initiative (I fed tacos to George R. R. Martin!). There’s an artist reception on 11/10 at the gallery. Dates: Nov. 3 - Dec. 1, 2018. Find more information here.

Hector and George R.R. Martin.

Mike Mo (Wholesale Manager)

The TV show, Broadchurch. IT RULES. Heydon made this for me - it's me as Detective Inspector, Alec Hardy, the taciturn protagonist.

Devon (Market Coordinator)

On the top of my brain is the Austin based psychedelic rock bank, Megafauna. Named after the ecological classification of largish mammals, this experimental sound is as inclusive as the name suggests, ranging from soft sounds to straight up rocking out. Lead singer, Dani Neff, shreds on the guitar and has such an amazing voice. When I first heard them, I was struck by how hauntingly beautiful her voice is. The song "Precious Blood" stuck with me the most and is still my favorite after listening to everything I can get my hands on. (Funny story; in the search for more Megafauna I found another band of the same name whose lead singer sounds similar (but in Spanish) and it took me a minute to realize that I was listening to two different bands) I hope to see this band again around town even though working early morning markets makes it hard to enjoy Austin nightlife. Their next show is the 9th of this month at Barracuda so check it out if their music resonates with you. Here is the link to their latest album ... and their Facebook page.

Megafauna.

Heydon (Farm Blogger)

I went to one of my oldest and best friend's wedding a couple weekends ago in one of my favorite all-time places, coastal Alabama. Lots of sunshine, good folks, and extremely good times ensued. Besides the gorgeous beach wedding and endless fun water/boat hangs, the dive bars, Flora-bama and Pirate's Cove, were tops for me. Two hilariously entertaining, very divey establishments that I've been going to since I was little. Legendary and good for the soul. Grab a Bushwacker and let the good times roll. Check out this polaroid of Suz, the stunning bride, in a super cool vintage robe pre-wedding - what a babe!

Photo by Heydon Hatcher

Andrew (CSA Packing Manager)

All Them Witches is playing a show Saturday at Antone's in support of their new album. Literally, one of my favorite touring acts to catch when they come through town. If you're on the fence listen to "Live in Brussels" to dip a toe in.



SUSPERIA LOOKS ABSOLUTELY... WELL INSANE?!?! Love the original from Italian filmmaker Dario Argento and I'm not a fan of remakes but... David Gordon Green made me a believer again with the new Halloween film. Thom Yorke also did the film's score.

Ada (Marketing and CSA Manager)

VOTE! VOTE! VOTE!

The electric scooters in Austin are so easy to hate...that is until you actually ride one. Stranded downtown after this year's amazing Fermentation Fest, I decided to finally give the electric scooters a try and rode one from the Downtown Library to my house, in East Austin. Holy moly, I'm hooked. I rode on a Sunday afternoon, so there was very little traffic in all of Austin and made my way home via bike lanes and empty sidewalks. Exhilarating, I tell you! Obey traffic laws, wear a helmet if you have one, and don't park like an asshole when you're done. Follow these simple rules, and zip-on.

Scooter and Ada's roommate, Eric.

My other staff pick this month is Casey (and her husband Brian). We knew parking was going to be tricky at this year's Open House, but on the morning of when I saw 800 RSVPs, I panicked. We've never fit that many cars at Garfield... plus, about half of our usual parking lot was rendered unusable because of foot-deep mud. Casey, Brian, and I, however, worked like a well-oiled machine and PARKED THOSE CARS. We were troubleshooting on the fly, communicating impeccably, and even managing to tell some funny jokes on the radio all the while. This was kinda the behind-the-scenes chaos of the day, and Scott snapped a few pictures of when Casey and I finally got to touch base after the parking mayhem ended. Teamwork, for the win!

Ada + Casey. Dream parking team.

Curtis (Wholesale Manager)

I'm very excited to hear back about The Front Steps Kitchen at the Austin Resource Center for the Homeless (ARCH) and their application for a $2500 culinary grant from the Austin Food and Wine Alliance to procure organic produce from us. I've been working with Brian Baldonado the Food Service Manager at Front Steps on this. Fingers crossed!

Missoula (Farm Dog)

I did an interview with Fox 7, so that was cool.

CSA Box Contents Week of Nov 5th



 

CSA Box Contents Week of Nov 5th

Large Box
Bok Choy
Broccoli X 2
Cabbage
Carrot, Orange
Greens, Kale, Curly
Herb, Cilantro
Herb, Fennel
Lettuce, Braising Mix
Pepper, Sweet
Potato, Sweet
Turnip, White Japanese

Recipe and Photo by Megan Winfrey

That cold snap really got me in the mood for all things soup and pasta - 'tis the season for comfort food! I feel less guilty about indulging in these creamy, cheesy, carb-y dishes as long as vegetables play a supporting role. Adding kale or other winter greens to baked pasta is a classic way to sneak in some healthy nutrients. Even my 3 year old gobbled it down without mentioning "the green stuff."

Baked Pasta with Kale

• 2 tbs. olive oil
• 1 small onion, diced
• 2 cloves garlic, diced
• 1 bunch of kale, stems removed and roughly chopped
• 1 28 oz. jar of tomato/pasta sauce
• 1 bag of rigatoni
• 15 oz. ricotta cheese
• 1/2 parmesan, grated
• 8 oz. mozzarella, grated
• salt and pepper to taste

Preheat oven to 375F.

In a large heavy-bottomed skillet, heat the olive oil over medium heat. Cook the onions and garlic until they start to turn translucent, about 2-3 minutes.

Add the kale and pasta sauce, bring to a simmer, and cook until the kale is wilted or about 10 minutes. Remove from heat.

While the kale cooks, boil water for pasta cook according to the package directions. In a large mixing bowl, mix the ricotta, half of the parmesan and half of the mozzarella. Add the kale mixture and combine. Add the pasta, stir gently to even distribute the cheese and kale, then transfer to a large casserole dish.

Sprinkle the remaining parmesan and mozzarella cheese on top and then bake, uncovered, for 35-40 minutes. The cheese on top should be golden brown and crispy.

Let rest for 20-30 minutes before serving. Makes great leftovers!

Foggy farm morning. Photo by Scott David Gordon.

The morning fog and dew this week has been magical. Thankfully, our staff photographer, Scott David Gordon, captured one of these mornings and how the fog and dew can totally transform the farm. The creatures, the greens, the flowers, everything is covered in beautiful beads of water and the fog abounds as a backdrop. Fall at the farm is truly magical.

Water beads on Kohlrabi greens. Photo by Scott David Gordon.

Lady bug in the morning dew. Photo by Scott David Gordon.

Takin' a break. Photo by Scott David Gordon.

Rows and harvest crew. Photo by Scott David Gordon.

Luscious carrot greens. Photo by Scott David Gordon.

More dew. Photo by Scott David Gordon.

Kale harvest. Photo by Scott David Gordon.

Pomegranate details. Photo by Scott David Gordon.

Cilantro. Photo by Scott David Gordon.

Gorgeous spectrum of braising greens. Photo by Scott David Gordon.

Soothing texture of bok choy. Photo by Scott David Gordon.

Bok choy 2. Photo by Scott David Gordon.

Dino kale headin' to market. Photo by Scott David Gordon.

 

Ever wonder what it’s like to have the farm’s bounty at your fingertips? Become a member of our CSA or Community Supported Agriculture Program, and our farm's bounty will be yours... quite literally, we'll pack a box of our vegetables especially for you. The quality and variety of our produce is unparalleled at this time in our fall season. There’s nothing like opening up that CSA box to smell farm fresh veggies, see the vibrant spectrum of color, and crunch into those carrots because you just can’t wait until you get home. Plus, vegetables that are fresh from our farm simply taste better than anything you can buy at the grocery store. There are endless perks of being a CSA Member: your share can be delivered weekly or bi-weekly to your front door. If you prefer to peruse the farmers' markets, you can also pick up your share there and make it a social affair. Headed out of town for a week? No prob, shoot us an email and we can re-schedule. We know that you folks are movers and shakers. Maybe you joined the CSA and took a break when summer eggplant seemed like it had no end. Well, we recommend re-signing up during this magical time! This week we are going to take you through our favorite ten crops we are packing into the CSA boxes right now, and why you should be incorporating these veggies into your diet ASAP.

Luscious diversity. Photo by Scott David Gordon.

Japanese Turnips

With a healthy source of vitamin C and insoluble fiber, this sweet and mild bright white turnip packs a cancer-fighting punch with a healthy dose of phytochemicals. As for recipes, we love gobblin’ these up raw on a crudité plate or in a gratin, layered with cheese and herbs (Ada’s favorite).

Photo by Scott David Gordon.

Dino Kale

With a long tradition in the Tuscan region of Italy, this green boasts a dark green, almost blue hue with the perfect crunch. Perfect for soups like minestrone, sneaking some nutrients into a baked pasta dish, or raw in a salad, this kale offers a sweeter taste than curly kale. Your eyes will be thanking you, too, as this green is chockfull of carotenes and vitamin A.

Photo by Scott David Gordon.

Cilantro

This fresh herb can brighten up any dish. It lends to a variety of dishes from Mexican to Thai or even Indian. It’s a natural preservative, aids in skin health, and has antifungal and anti-inflammatory properties. So, toss a handful of cilantro atop your next fall soup for those awesome health benefits!

Photo by Scott David Gordon.

Red Radishes

These absolutely radiant beauties can be the perfect garnish for your breakfast tacos, spice up a salad, or can shine alone in a sauteed dish. From mild to spicy, these little root veggies will light up your taste buds with a distinctly sharp taste.

Photo by Scott David Gordon.

Fennel

Fennel is immensely underused. Braise it or saute it with onions to add a sweet depth to any dish, kind of tastes like licorice, but don’t let that descriptor turn you off. Once cooked down, the flavor is milder, sweeter, and earthier. It can be eaten raw in a salad, or you can even make tea with the fronds!

Photo by Scott David Gordon.

Bunched Carrots

These are the freshest, tastiest carrots in town. Crunchy and sweet, carrots are best for snacking or roasting. If you haven’t delved into experimenting with carrot greens, you are seriously missing out. From carrot top pesto and chimichurri to carrot top tabouli salad, it’s like getting two veggies for the price of one.

Photo by Scott David Gordon.

Sweet Potatoes

Rich in complex carbs and dietary fiber, this crowd pleaser is brimming with vitamin C and the vitamin B's. Fun fact: the more orange the flesh the more beta-carotene a sweet 'tater has. Taste-wise, this tuberous root lends to a wide array of recipes, from super sweet pie to curries and roasts. Have you tried sweet potato toast?! This is a JBG office favorite, gluten-free and gosh darn delicious.

Photo by Scott David Gordon.

Bell Peppers

Feeling sick? Chop up a bell pepper for a healthy dose of vitamin C and an immune system boost. These capsicums are available in a range of colors, with green and yellow being our current heartiest at the farm. Favorite recipes include classic stuffed peppers, marinated & roasted peppers, and fajitas!

Photo by Scott David Gordon.

Broccoli

This cool weather loving superfood should be a staple in your cooking regimen if it isn’t already this season. Along with having all kinds of health benefits, this brassica rules raw, steamed, roasted, sauteed, in a stir-fry, the list goes on. Our recipe blogger, Megan puts it best: “I love broccoli because of it's deep, rustic flavor and it's ability to be a meal by itself when roasted in the oven.” Also, who doesn’t love a veggie that looks like a mini-tree?! We say you can definitely play with your food.

Photo by Scott David Gordon.

Cabbage

Great in hearty soups (‘tis the season!), cole slaw, or fermented, this crunchy fall crop lends to all kinds of preparations. Plus, it is low calorie and full of vitamin K (which aids in concentration and cognitive function), making it a bona fide brainfood!

Photo by Scott David Gordon.

The crops are stunning right now, and the variety is literally at its peak! As farms in other parts of the country are slowly closing up shop for the winter season, we are immensely lucky here in Texas to have such bounty and continue to farm year-round. Having access to fresh produce November through February is extremely unique and such a luxury. Don't miss out on this truly Texan experience. Sign up for the CSA now!

CSA Box Contents Week of Nov 12th

CSA Box Contents Week of Nov 12th

Medium Box
Bok Choy
Broccoli
Cabbage, Green
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Curly
Herb, Parsley, Flat
Potato, Sweet
Turnip, White Japanese

Servings: 6-8 / Total Time: 1 hour 15 minutes / Author: The Migoni Kitchen

Quiche is often thought of as a brunch dish, but we have grown to love making quiches on Sundays to take for our lunches all week long. A basic quiche usually involves eggs, milk or cream, and cheese baked into a pie crust. We love this simple canvas that allows so many different potential combinations of flavors. We usually add some type of greens (spinach, chard, collard greens, arugula, broccoli, etc), some type of protein (bacon, sausage, smoked salmon), and caramelized onion or shallot. This combo of bacon, collard greens and caramelized onion is definitely one of our favorites.

Quiche!

Ingredients:

• 3-4 Slices Bacon
• 4 Cups Collard Greens, Roughly Chopped
• 1/2 Medium Sweet Onion, Sliced
• 6 Eggs
• 1/3 Cup Swiss Cheese, Shredded
• 1 Tablespoon Cream Cheese
• 1/3 Cup Whole Milk
• 1 9-inch Pie Crust, Thawed
• 2 Teaspoons Kosher Salt
• 1/4 Teaspoon Black Pepper

Instructions:

Add bacon into a skillet. Turn pan onto medium heat. Cook until bacon is crispy, then remove and place onto paper towel. Once cooled, crumble the bacon and set aside.

Pour the bacon grease in a small bowl. Add about 1 teaspoon back into pan and add the collard greens.

Stir over medium heat until they are a bright green and wilted. You should have about 1/2 cup once done cooking. Set aside.

Next, add in another teaspoon of bacon grease and add the sliced onion.

Cook for about 15-20 minutes minutes until browned and caramelized. If onions begin to burn, you can add small amount of water to the pan. Set aside.

Add eggs, milk, cream cheese, salt and pepper into the blender. Blend until well combined.

Add cheese, bacon, and collard greens into the pie crust alternating layers of each.

Pour blended egg mixture slowly over the filling until it is filled almost to edge of crust. You may have a little extra egg mixture depending on the depth of your pie crust.

Bake at 350F for about 40-45 minutes or until set in the middle.

Can refrigerate for up to 1 week.

Quiche!

Fall tomatoes. Photo by Scott David Gordon.

Week 46 has us shivering! With the dropping temperatures, we are layering up, huddling up, and bustling away. Plan to be stunned by the massive variety of vegetables at markets this weekend. We are really making the extra effort to meet the Thanksgiving demand and all provide a healthy spectrum of veggies for those autumnal feasts. Think sweet potatoes, carrots, broccoli, purple cabbage, and much, much more.

Looking for a farm gig? We are actively looking for full-time folks to join our barn crew as well as part-time folks to join our weekend market staff. Specifically, we're looking for meet-at-market helpers at the Lakeline (Cedar Park) and Wolf Ranch (Georgetown) markets. Know anyone who lives up North, loves vegetables and is looking for some fun weekend hours? Send them our way! Learn more about the posts here.

Tomato blooms. Photo by Scott David Gordon.

Checking out the progress. Photo by Scott David Gordon.

When you run out of space in the greenhouse, put the transplants in the office, and keep them warm. Photo by Scott David Gordon.

Greenhouse views. Photo by Scott David Gordon.

Transplant texture! Photo by Scott David Gordon.

Fennel swaying. Photo by Scott David Gordon.

Gorgeous cabbage. Photo by Scott David Gordon.

Carrot tops. Photo by Scott David Gordon.

Freshly harvested carrots. Photo by Scott David Gordon.

Japanese turnips nestled in. Photo by Scott David Gordon.

Carrots, freshly cleaned! Photo by Scott David Gordon.

Carrot cleaning in the barn. Photo by Scott David Gordon.

The holidays are upon us! We know that trips abound this time of the year, so we try our best to make things easier with a super duper flexible CSA schedule. However, if you just want to avoid an overflowing fridge or re-scheduling, consider donating your vegetables to The Settlement Home or Safeplace. Donating is easy, just email farm@jbgorganic.com, and we will take care of the rest!

Sunflower love. Photo by Scott David Gordon.

Important Thanksgiving Schedule Changes for the week of 11/19-11/24

• All (Austin) Thursday CSA Pickups & Home Deliveries have been rescheduled for Monday, November 19th. Same time, same place, earlier day.
• Lakeline Farmers Market will be closed on Saturday, November 24th. If you normally get your CSA here, it will be sent to our Cedar Park drop on Wednesday, November 21st. The address is 1505 Hunter Ace Way, and you can scoop up your share anytime between 3-7 pm. Please note: this pickup site is located at a home residence; boxes will be on the side of the house.
• All Houston deliveries have been rescheduled for Tuesday, November 20th. Same time, same place, earlier day.
• All Thursday Dallas Pickups have been rescheduled for Tuesday, November 20th. Same time, same place, earlier day.
• All Friday Dallas Pickups have been rescheduled for Wednesday, November 21st. Same time, same place, earlier day.
• All Friday Pickup and Home Delivery schedules are unchanged. *If you'd like to get your veggies early next week to get cookin', customers can change their pickup to a Tuesday or Wednesday pickup location. If you'd like to reschedule your delivery, please let us know by Monday, November 19th. See all of your pickup options here. Might we suggest the Mueller Farmers' Market on Wednesday - if you pick up your share here, you can swap veggies from your box with our market stand.

Market. Photo by Scott David Gordon.

Announcing: Our First-Ever CSA Referral Program!

Community Supported Agriculture is a viable model for JBG because of one thing: our community. That means you! We are so grateful for you and your family's partnership in this agricultural endeavor. We've been trying to think of an appropriate way to say "thank you" this season, and have decided to roll-out a CSA Referral Program. We've had this idea for a long time and are very excited to finally make it a reality for our members for the first time! If you love the way you feel when you open your CSA share and gaze upon a rainbow of produce, help us spread that joy to your community.

Refer a friend to our CSA Program: You get a $20 credit and they get a free box.

To refer a friend, simply tell them your referral code. Find your referral code in the upper right corner of your "My Deliveries" page. When your friend joins the CSA and enters your unique referral code at checkout, you'll get a $20 credit and they'll get a free box. If you've got questions, email us at farm@jbgorganic.com!

In this season of giving thanks, we couldn't be more grateful for your support year after year. We absolutely could not do what we do with you, our community. So, thanks from the bottom of our hearts.

CSA Box Contents Week of Nov 19th

CSA Box Contents Week of Nov 19th

Large Box
Broccoli X 2
Carrot X 2
Cauliflower
Collards X 2
Herb, Parsley, Flat
Lettuce, Romaine
Pepper, Sweet
Potato, Sweet X 2
Radish, Red

Recipe and Photo by Mackenzie Smith

Let it be known that soup made of root vegetables is made even better with a few tablespoons of miso and a can of chickpeas (or other mild tasting legume) blended in at the end. Miso adds a mellow sweet/salty/umami flavor that balance earthy roots, and beans add the protein I know I will need come lunch time.

The silky texture of a pureed soup is lovely as-is, but I always find myself wanting to add something crunchy and something sour to make it a full midday meal. Here, I added savory granola, a bit of dill and sliced pickled okra to jazz things up, but the last of a bag of chips, crackers or toasted nuts and seeds and any pickle and herb will do. Bonus points for a soft boiled egg or a dollop of yogurt!

Photo by Mackenzie Smith

• 1 bunch carrots, cut into small pieces
• 4-5 beets, peeled and cut into small pieces, roughly the same size as the carrots
• 1 clove of garlic
• 1 2-inch thumb of ginger, peeled and roughly chopped
• 1 onion, roughly chopped
• 1 teaspoon salt
• 1 quart of broth
• 1 large can of chickpeas
• 2 tablespoons miso

Boil vegetables in broth and salt until beets are tender. Using a ladle, transfer the solids to a blender. Add chickpeas and blend until smooth. Add miso and blend. Taste the soup and add salt if you need to, then take it for one more spin in the blender.

Top with something sour and something crunchy and a sprinkle of fresh herbs.

Rutabaga. Photo by Scott David Gordon.

As Thanksgiving week comes to an end, we are reflecting a lot on 2018 already. We are counting our blessings, and also looking forward to the rest of the upcoming holidays. This week at the farm was cold, busy, and Brenton and Becky were crop-planning for the next round of planting. We are wishing you and yours a wonderful Thanksgiving weekend. Travel safe!

Rows on rows. Photo by Scott David Gordon.

Purple cabbage. Photo by Scott David Gordon.

Japanese turnips. Photo by Scott David Gordon.

Japanese turnip harvest. Photo by Scott David Gordon.

Cauliflower! Photo by Scott David Gordon.

Chinese cabbage. Photo by Scott David Gordon.

Becky and Brenton crop planning. Photo by Scott David Gordon.

Fennel line up. Photo by Scott David Gordon.

Dearest farm community,

As I write this the night before Thanksgiving, I feel an overwhelming amount of gratitude to our volunteers this year. There is absolutely no way we could do what we do without the ceaseless and selfless support of our volunteers. I think pretty immediately to when Central Texas Food Bank came out with an arsenal of folks to save about 9,000 lbs of potatoes that we didn’t have the ability to harvest without them.

To be honest, we really don’t have a big crew at the farm… two people plant all the seeds on the farm, and about 16 to 18 folks harvest every vegetable on the farm, if you can believe it. However, every single day, we get tons of extra volunteer hands out in the fields at the Garfield farm, at the Hergotz barn, and in the greenhouse, and these folks really help the JBG world turn ‘round.

I am immensely thankful (and still crossing my fingers) that we haven’t had a year of devastation like 2015. If you don’t remember, a flood put a two-acre hole in the middle of the farm, followed promptly by tornadoes hitting the greenhouses. I am so grateful for a mild weather year.

I’m also grateful for the awesome group of employees that we have at the farm right now. We are a diverse and motley crew for sure, but we make a really good and solid team together. Despite our differences, everyone is really hard-working, even in the most adverse conditions. Year-round and round the clock, in the rain, cold, and heat, folks are working very hard to harvest crops and get them to your plates day after day.

More than anything, I’m psyched to be able to do a job that I love. I feel like I’m doing good work, and am positively contributing to the community. I’m massively lucky to have a job like that.

Brenton and the cauliflower. Photo by Scott David Gordon.

Wishing everyone the best and safest Thanksgiving holiday, Brenton Johnson

CSA Box Contents Week of Nov 26th

CSA Box Contents Week of Nov 26th

Large Box
Bok Choy
Cabbage
Carrot, Orange
Cauliflower
Greens, Kale X 2
Greens, Spinach
Herb, Cilantro
Herb, Fennel
Pepper, Sweet
Potato, Sweet
Turnip, Scarlett

Recipe and Photos by Megan Winfrey

I love meals that feel like an indulgence without being packed with carbs, cheese, and butter. No mistake, I LOVE meals packed with carbs, cheese, and butter - but after a holiday like Thanksgiving, I need a little time-out. This easy chicken florentine has only 1/2 cup cream cheese for 4 servings and is overflowing with iron-packed spinach. Admittedly, I had to add some store bought spinach to my JBG spinach for this one because, well, we all know what happens when you cook spinach. Serve this up with a side of rice or garlic bread for the perfect weeknight meal.



Chicken Florentine Lite

• 4 small chicken breasts, or 2 chicken quarters
• salt & pepper
• 1 tbs. olive oil
• 1 tbs. butter
• 3 cloves garlic, minced
• 1/4 cup white wine, cider, or broth
• 4 cups spinach, washed and dried
• 1/2 cream cheese
• 3/4 cup milk

Heat a heavy bottomed skillet over medium-high heat, add the olive oil and butter. Season the chicken thoroughly on both sides, and add to the pan once the oil and butter are hot. Cook 6-8 minutes on each side until cooked through, then remove to a plate and set aside. In the same pan, add the garlic and cook until fragrant, about 1 minute. Add the wine, cider, or broth and bring to a simmer while scraping the brown bits off the bottom of the pan. Add the spinach in handfuls, letting it wilt down as you go to make room in the pan. Once all of the spinach is in the pot, add the cream cheese, milk, and a bit more salt.



Stir and bring to a simmer until everything is incorporated and has thickened slightly. Add the chicken back into the pan and spoon some of the sauce over it. Serve immediately!

Andrew packin' CSA boxes. Photo by Scott David Gordon.

We are busy as always here at the farm. We have a ton of crops in the fields; however, we can definitely tell that fall has arrived. The colder weather has been slowing us and the crops down little by little and has us anticipating sweet spring to reenergize us and the land! Greens are tastier than ever right now. The cold weather and morning frosts really bring out the flavor, so don't be scared to eat your greens if they have a little frost damage. It's also a great time to get into fermentation... all the ingredients are here. Grab some cabbage and radishes for those ferments at the market this weekend. Kimchi for the win!

As some of you know, last week there was an advisory against eating romaine lettuce.  Many of you reached out to ensure that our romaine was still safe to eat (which it was!).  If you're curious how this story is progressing, looks like the CDC has identified the source of the E. coli to be from farms in Central California. Check out more info here.

Nikki and her volunteer crew. Photo by Scott David Gordon.

Greens harvest. Photo by Scott David Gordon.

Dino kale harvest. Photo by Scott David Gordon.

Dino kale loot. Photo by Scott David Gordon.

Dino kale harvest. Photo by Scott David Gordon.

Kohlrabi leaf. Photo by Scott David Gordon.

Kohlrabi. Photo by Scott David Gordon.

Collard greens. Photo by Scott David Gordon.

Carrot tops. Photo by Scott David Gordon.

Collard harvest. Photo by Scott David Gordon.

Carrots forever! Photo by Scott David Gordon.

Transplants. Photo by Scott David Gordon.

We are in the thick of the holiday season, and isn't it grand!? Feeling frantic for gift ideas as we head into December? Never fear, we're here to gift YOU some ideas for your loved ones. This year, we asked our JBG family what they suggest and they answered. Check out our employee curated list of recommended ideas for holiday treats.

Photo by Scott David Gordon.

Farm in general

We couldn't make this list without putting some of our own farm gifts on it! This holiday we have more options than ever to bring some of the farm straight to your loved ones:

• CSA Gift Subscription: Choose from one week to a full year of organic JBG veggies, delivered! We can think of ample reasons to gift this to a loved one besides supporting local: reducing food miles, getting more in tune with the seasons, try new foods, getting involved with the CSA community, having access to the freshest, most nutrient-rich veggies in town, and get to know some crazy farmers! Our CSA gift subscriptions are flexible and easy to redeem, plus you'll get to reap the benefits as well when you get invited over for that delicious home cooked meal!
• Market Bucks: Not sure what they want? Market Bucks are a fail-safe way to make sure your recipient gets exactly what they need. These can be used to buy veggies at market, on JBG merchandise, or they can save them in preparation for our Spring Transplant Sale to get their own backyard garden rockin' this spring!
• Sponsored Shares: Giving a gift in someone's name might be the coolest way to support local businesses, local nonprofits, and the giving spirit this holiday. Donated produce shares go directly to The Settlement Home and SafePlace. These donations help feed Texan children and young adults with histories of trauma and abuse. Each donated share comes with a handwritten card from our farmer, notifying the recipient of their gift and thanking them.
• JBG Merchandise: For some farm fresh digs, like our trucker hats, oh-so-soft t-shirts, or tote bags, head to our farm shop and check out our offerings. These items make a great gift for a JBG supporter, or local-ag lover.

Photo by Scott David Gordon.

Ada (Marketing and CSA Manager)

My favorite gifts to get... and receive... are handmade versions of the things I use every day, specifically kitchen tools. Why not use an ascetically beautiful version of an everyday tool? If you're like me, it will bring you a lot of joy to use something that has a story, like a hand-carved spoon or handmade, mismatched ceramics.

If you're looking for a really nice gift with a bit of a higher price-point, I'm going to put in a shameless plug for these heirloom butcher blocks my partner made. They are real pieces of art. Each board is handmade made with reclaimed lumber from a 100+ year old barn, and are fitted and sanded together to give new life to this beautiful old wood. We have given these to friends for weddings, and they have become such a treasured part of someone's kitchen. Perfect either for everyday veggie-chopping, or to use as a meat or cheese board. Check 'em out here.

Austin has so many talented ceramicists, and this year I was particularly enamored by the large serving bowls I saw at EAST by Settle Ceramics. I love a large, shallow bowl that I can build a salad in and really show off all of the ingredients.

Cutting boards by Straight Leg Supply Co.

Hector (Social Media Guru)

La Flaca is a small farm south of Austin and will have spice mixes made with traditional Mexican chiles at the Blue Genie Art Bazaar. Great stocking stuffers!

Are you looking for a cute and unique gift? Hey Clementine is a talented cross stitcher taking special requests. I commissioned a personalized item and my friend loved it.

If you're looking to support progressive journalism in the heart of Texas, I can't recommend the fine folks of Texas Tribune enough. Gift this to the informed family member in your group.

The bakers in your life will love Barton Springs Mill grains. From beautiful heirloom wheat to amazing corn, these dudes are my go-to for fine flours, amazing grits or just corn when I want to make delicious masa for tortillas or tamales.

Hopi Blue Corn from Barton Springs Mill. Photo courtesy of their website.

Jillian (Market Staff)

• Monocle magazine subscription. I love the artistry in all of the illustrations and the articles are expertly curated. This magazine is ideal for writers, designers, and travel-minded persons.
• Jacobson salt, especially the 6 salt set. They make perfect hostess gifts and stocking stuffers.
• Milk and Honey spa service. I love giving experiences. M&H has multiple locations and price points so they can be an accessible luxury.

A Milk + Honey couple's massage. Photo courtesy of Milk and Honey's Instagram.

Morgan (Market Staff)

The gift I'm most excited to give this year is mushroom grow kits. I'm making my own to gift people, but the kits at HiFi Myco are super easy! What's more fun than becoming a mushroom farmer and having mycelium friends on your counter!? Visit their website or grab a kit at market.

Hi-Fi Mycology mushrooms. Photo courtesy of their website.

Mike Mo (Wholesale Manager)

I love hot sauce more than lots of things and I found a kit online that is the best for making hot sauces of your own! Gift this hot sauce making kit to your spicy lovin' friends whether they are an amateur chef or a seasoned one. Cheers!

Megan (Recipe Blogger)

The Camino Carry-all is the best market bag EVER. It's waterproof and super easy to wipe down, so it's perfect for carrying muddy rain boots, dewey blankets, and fresh veggies after a morning at the farmers market.

Camino Carry-all bag from Yeti. Photo courtesy of their website.

Devon (Farmers Market Coordinator)

It can be hard to find the perfect gift for the witches in your life. At least that's what I thought before being introduced to the Full Moon Witches Market at The Buzzmill on East Riverside. There was a huge selection of beautiful jewelry, potions, tinctures, candles, amulets and more! I could go on and on but you should just see for yourself. The market was put on by the Austin Witches Circle and they have about five more market opportunities before Christmas, including one more at Buzzmill. Finding these markets really helped me keep a promise to myself, which was to support local businesses while preparing for the holidays. Also, I really enjoy being able to talk to the artists about their craft. I learned that many vendors do their best to keep prices reasonable so don't think that you can't afford to shop local! Their Facebook events page has more information here. Support your local witches!

Casey (Customer Service Extraordinaire)

• Mantis Massage is a really wonderful massage therapy studio here in Austin. A gift card to their studio would make a great gift for anyone needing a relaxing experience or a deep tissue massage.
• Coldtowne Theatre has awesome, funny improv shows and classes. Right now they are offering a gift certificate for their level 1 improv class for $99. Find out more here!
• A donation to Austin Pets Alive is another great gift for any pet lovers.
• Austin Natural Soaps are great stocking stuffers! Padre Island Breeze is my favorite.
• You can also find some wonderful original artwork at Mondo, a local studio in Austin. They also have pins, t-shirts, and games all 15% off for the holidays!

Art poster by Becky Cloonan - image courtesy of the Mondo website.

Stacey (CSA Line Packer)

I highly recommend my friend's clothing company, Charmed Fox Apparel. They have great, original pieces all hand-drawn and hand screen printed here in Austin by Julie Beers!

Charmed Fox shirts. Photo courtesy of CF Etsy page.

Heydon (Farm Blogger)

• How about a gift certificate to the inimitable French brasserie, Justine's? Nothing's better than treating your honey to an ambrosial experience at this one-of-a-kind establishment. Plus, you could get a Lumiere Tintype while you're there. Talk about the gift of a lifetime! You'll cherish these tintypes forever and for always.
• A favorite magazine of mine here in town, Peach Fuzz, just came out with new stitched caps in the best color combinations and I'm obsessed. Designed by the ladies of Peach Fuzz with the help of a local fave, Fine Southern Gentlemen, these lids are sure to impress.
• You can never have too many plants - how about grabbing a couple potted beauties from Tillery Street or the Great Outdoors? Or if you're into flowers, how about gifting a floral arrangement from the one and only Valerie Wolf?
• Finally, got a friend who loves vinyls? You can give them a gift certificate from Breakaway, End of an Ear, or Waterloo! Or even more specifically, you could give them Robert Ellis' new album (ships out right around Valentine's Day, how romantic)! Check out his new video from the new album by the amazing Erica Silverman here.

Peach Fuzz lids. Photo by Laura McNairy.

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Scott David Gordon (Photographer)

Photo by Scott David Gordon

After 8 years of taking pictures at the farm I am finally offering a small selection of them to be ordered and printed! I will be adding more from my archive as time goes on and by request from farm followers. There is a mixture of images from the farm and also a series of colorful abstract images that include some vegetable close-up macro shots. Have a look!

shop.scottdavidgordon.com

 

• Use the special coupon code FARM25 to get 25% off of you order!
• Try to order before Dec 7th if it's a Christmas present.
• Let me know if there is any image from the weekly farm blog that you would like to be able to order and I will make it available to you. Just send an email with the image or description to scott@scottdavidgordon.com. There are 8 years worth!
• You can order any image printed on one of four types of paper, two types of metal, acrylic, or a canvas wrap, along with many framing options.
• There is even a wall preview and augmented reality tool to help you visualize how the artwork you choose with look in your space.
• A percentage of the proceeds from sales will be donated to Farmshare Austin, and Urban Roots, as a way to give back to the farming community.