It's about ripe time to start getting that backyard, side yard, or community garden plot ready for a bountiful spring and summer. If you're like us at JBG, your hands are itching with the urge to get out and fill that garden with new plants. Before you start planting though, we've got a few tips to ensure your 2019 garden is as productive and healthy as possible!

Be sure to check out the details for our Annual Transplant Sale, Pre-sale, as well as a special gardening workshop with Becky, at the bottom of the page!

Transplant sale loot. Photo by Scott David Gordon.

Check your Tools

It happens to the best of us - tools lying around, rain barrels getting a little slimy, trellises falling apart. Now is the best time to get everything clean and ready for you to hit the ground running when you pick up your organic transplants! Organize that shed, clean your tools, fix any broken fences or irrigation, and get ready for a great year!

Garden ready! Photo by Scott David Gordon.

Clear your Garden

Whether you put in a winter cover crop, or you have leftover fall crop residues, or even if your garden has filled up with grass (hey, we'll count that one as a cover crop too), it's time to clear that bed in preparation for the new! We recommend cutting whatever is left in your garden down to ground level. You can compost the residues or dig them right into your garden to decompose.

Montana watering transplants. Photo by Scott David Gordon.

Aerate your Soil

Next, you'll want to start getting your soil ready for the transplants. First things first, it's time to loosen the soil. Over time, water, gravity, and sedimentation slowly compact your garden soil. Compacted soil is not as productive - your plants need lots of oxygen around their roots and plenty of space for water to trickle down. You can use a digging fork to loosen the soil or use the double digging technique. If you have rocky or poorly aerated soil, consider building yourself a raised-bed garden to give those plants the fluffy soils they need to thrive.

Compost!

The next step is to make sure your soils are healthy and fed! We recommend applying a few inches of compost to your garden every year. This provides your garden space with nutrient-rich organic matter and a host of microorganisms. Not only is compost a fantastic, natural, slow-release fertilizer, but it will increase the water-holding capacity of your soil, and decrease erosion.

You can go a step further and get your soil tested - this will tell you if you need to add any micronutrients or amendments to your soil. Here at the farm, we test with a number of laboratories to attain the best possible soils we can, but for the casual home gardener, this step is not as necessary.

Alright, you're ready to start planting, now what?

Compost! Photo by Scott David Gordon.

Come to the Annual Transplant Sale

Our Spring Transplant Sale is around the corner, and your options to get your transplants are a little bit different this year. Read closely!

OPTION 1: Come to our Garfield Farm Transplant Sale happening on Saturday, Feb. 23rd, March 2nd, or March 9th from 9am-2pm. The address to our Garfield farm is 4008 River Road, Garfield, 78512. We will have our biggest selection of certified-organic transplants at this greenhouse sale. We will also have a selection of organic compost, soil amendments, and farm-grade tomato cages and stakes.

OPTION 2: Pre-order your transplants and pickup at a participating farmers' market on the last weekend of February or the first two weekends of March. Pro-tip: Get your orders in early and choose to pick up the first or second weekend, if you can. This will help us plan for your order, and make sure we set aside your preferred varieties.

OPTION 3: Come to our Organic Gardening Workshop on Saturday, March 2nd, and visit our transplant sale also happening that day. All workshop participants will get 10% off their transplant purchases. More info on that below.

This year's sale is bigger than ever, and we can't wait to see your home gardens flourish. The selection this year is immensely extensive and varied... we have tons of different fruit, herb, and veggie offerings including varieties from Slow Food’s Ark of Taste!

Transplant sale. Photo by Scott David Gordon.

Learn from a Pro

Johnson's Backyard Garden is excited to announce that this spring we will be hosting our fourth annual spring gardening workshop lead by our Farm Manager (Becky). Learn tips on how to turn your backyard into a productive spring garden to feed you and your family.

When: Saturday, March 2nd, 10 am-noon

Where: Our Garfield Farm! 4008 River Road, Garfield TX, 78612

Tickets: Available now!

Becky and her green onions. 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 first of 2019's staff-curated list below!

JBG crew havin' fun. Photo by Scott David Gordon.

Hector (Social Media Extraordinaire)

Charlie Jane Anders is a fantastic writer and will visit BookPeople on 2/19 at 7 PM for her latest book, The City in the Middle of the Night. Her works are fantastic and I can't wait to read this book!

This might be a month head but BETTER RESERVE NOW! The East Austin Culinary Studio, a location where food lovers can gather to share their cooking expertise, is open and ready to host classes and events. They have a Sourdough Workshop coming up on 3/3 that you can't miss!

The Austin Film Society continues showing the works of director Hayao Miyazaki and Studio Ghibli during the month of February. I'll check as many as possible but I want to recommend Porco Rosso, one of my favorites and inspiration for my trip this year to Italy. I'll certainly try to visit Marco's private island, for sure!

Becky (Farm Manager)

I'm excited for the Texas Organic Farmers and Gardner's Conference this year. Going to be teaching a hands-on workshop about crop planning with spreadsheets on Feb 15th. I love geeking out with other farmers and gardeners! Stay tuned for details about the gardening workshop I'll be teaching at our Garfield Farm in March...

Becky and Brenton teaching the workshop last year. Photo by Scott David Gordon.

Ada (CSA and Marketing Manager)

I just finished up a 30 at Home Challenge and have a renewed appreciation for some of my favorite kitchen tools: my large and sturdy chopping board from Restaurant Depot and my nice chef's knife (a gift from my godson) that I got sharpened at the Wednesday Mueller Farmers Market (have you been yet?).

One of the many 30 at Home breakfasts this month. Photo by Ada Broussard.

My friends and their amazing band Wood and Wire are headed to the Grammys this month. Their latest album, North of Despair, was nominated for a Grammy, and well, that's incredible (the nomination, as well as the album!). Check out this great Chronicle article about their nomination. My fingers are crossed that their banjo player, Trevor Smith, makes it on some best-dressed lists. His wife, Christina (as well as a cohort of talented women at Fort Lonesome) are hand stitching and hand sewing him the finest suit.

Missoula (Farm Dog)

I love winter in Texas. While my husky cousins up north are freezing their paws off, I'm swimming at the greenbelt. Have you been to the greenbelt lately!? Barton Creek is flowing and the grass is green. It's beautiful!

Missoula at the Greenbelt.

Andrew (CSA Packing Manager)

I've been making a ton of lo-fi beats for fun. I just collaborated with ghost.music from Japan. Check out my tracks here.

Heydon (Farm Writer)

I recently acquired a Fuji DL200 point and shoot from a friend and just got it to work! I'm psyched to see how this first roll turns out... it's certainly an adventure since it kind of takes pictures whenever it wants. I'll keep you posted.

My roommate's pup and the new/old camera.

CSA Box Contents Week of Feb 4th

CSA Box Contents Week of Feb 4th

Large Box
Beet, Red
Bok Choy, Baby
Brussels Sprouts
Cabbage
Carrot, Orange
Citrus, Mixed
Garlic, Green
Greens, Collards
Greens, Salad Mix
Onion, Spring White
Radish, Green Daikon
Turnip, Scarlett

Servings: 4 / Total Time: 20 minutes / Author: The Migoni Kitchen

Soba noodles are such a versatile item to keep in your pantry. They take about 3 minutes to cook and contain fewer calories and more fiber than traditional pasta, making them a quick and healthy option for a side dish. We love this simple soba noodle salad that we adapt with whatever vegetables we have on hand.

This week we got some beautiful watermelon radishes in our JBG Organic CSA box, which I LOVE because they are so beautiful to photograph and have a milder flavor than most traditional radishes. They go perfectly in this dish.

Photo by The Migoni Kitchen.

Ingredients:

• 6 ounces Soba Noodles
• 3 Cups Green Cabbage, Shredded
• 2 Large Carrots, Sliced into matchsticks
• 1 Watermelon Radish, Sliced into thin rounds
• 2 Green Onions, Diced and whites removed
• 1 Teaspoon Sesame Seeds, for topping
• 2 Tablespoons Sesame Oil
• 2 Tablespoons Miso Paste
• 2 Tablespoons Rice Wine Vinegar
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Honey

Instructions:

Cook soba noodles according to package instructions. Drain in cold water and add to a large salad bowl.

Prepare the dressing - add the miso paste, soy sauce, vinegar, sesame oil, and honey into a small bowl and whisk until well combined. Set aside. Add the shredded cabbage, carrot matchsticks, and sliced watermelon radishes to your soba noodles.

Add in half of the dressing and toss well with tongs, adding more dressing as needed. Top with sesame seeds and green onions. Serve alongside your favorite protein such as grilled chicken, tofu, or shrimp.

Photo by The Migoni Kitchen.

New tractor delivery!

The pre-sale for our annual Spring Transplant sale is going strong! Check out our varied crop offerings here and get excited for your best backyard garden yet. Need pro tips? Peruse our latest blog post for some garden prep intel. Our transplant crew has been working overtime to cultivate a thriving and diverse selection of transplants.

We have been very busy building a new barn, testing out a new organic fertilizer applicator, constructing a new office for our service manager inside of the aforementioned barn, familiarizing ourselves with a brand new tractor, building a road around the office complete with a parking lot, and building a greenhouse inside of a greenhouse for a future seedless watermelon crop. We are trying out growing cucumbers trellis-style this year in the greenhouse which is immensely exciting! After our long-time direct seed lead, Montana, left for new adventures, Brenton has been reacquainting himself with the direct-seeder which has certainly been an adventure for all of us.

Tracy and Brenton took a quick trip down to Brownsville to visit Tenaza Farms. They were extremely impressed and learned a ton. See their gorgeous South Texas artichokes below! We are touching up the paint on our farm trucks and looking for volunteers to help... interested? Email us at farm@jbgorganic.com to learn more. See you at markets this weekend.

Karly setting up a greenhouse in a greenhouse for the seedless watermelons.

Brenton working the direct-seeder again after long-time direct seed lead, Montana, has left JBG.

Building an office in the barn for our service manager.

John and Angel on our first day trying out an organic fertilizer applicator on our plastic mulch layer.

We are touching up our trucks in the coming weeks, and looking for volunteers! Email us at farm@jbgorganic.com to get more info.

Our hard-working transplant crew. They've been working overtime because of all the transplants!

Tracy and Brenton at Tenaza Farms checking out their artichokes.

The pros at Tenaza Farms.

It's high time for another installment of one of our most favorite blog series: the JBG Employee Spotlight! We hope that these interviews will help acquaint you with the folks on the farm who are largely responsible for keeping the delicious JBG vegetables rolling out, week after week.

This week, one of our market managers, Lyndsie DeCologero, took time out of her busy schedule to offer her take on agriculture, cooking, art, and connection. This immensely industrious and creative human has worked for the farm in a multitude of capacities for over 8 years now. She works beautifully and patiently with fellow JBG-ers, creates stunning displays at markets with her artistic vision, and speaks vibrantly about veggies to market goers all weekend-long with a smile on her face. Here's to an outstanding and longstanding JBG-er, learn all about her below.

Lyndsie! Photo by Scott David Gordon.

How long have you been working at the farm, and what roles have you played at the farm?

I've been working at the farm ever since the fall of 2011. I just sort of showed up one day and started working, knowing they would have to start paying me (she laughs). I started out in the field planting and harvesting, then I grew into a new position as the post-production manager for the Wholesale Department, as the farm expanded. Then I took a little art hiatus and landed back as the Market Department Head, and then another art hiatus lead me to where I am now, quite contently managing just the Cedar Park and Mueller Farmers markets, and painting a few trucks.

Lyndsie in one of her many roles, back in 2013. Photo by Scott David Gordon.

Where did you grow up, and what brought you to JBG?

I grew up in Massachusetts, attended art school in Savannah, Georgia, and then after felt like Austin was the vibe I was looking for. I moved out here, having never been, and started searching for my path. I wanted to contribute to the community. I never wanted a job, but to contribute in a way that felt meaningful to me. I was passionate about my artwork in a dreamy, luxurious way, but I felt like it was important to balance my life in a more grounded way.

What is your current role at JBG?

I am the Market Manager of both of our Cedar Park and Mueller farmers markets. I love the markets, and really enjoy the customer relations, their gratitude, and support. I also enjoy speaking vegetable, which is mostly what I speak all day Saturday and Sunday.

Lyndsie with Brenton at the Mueller market in 2016. Photo by Scott David Gordon.

What drew you to agriculture and local food systems?

I live my life almost in a constant state of existential crisis, it seems so utterly important to me to ground myself by doing something of great value. Nutrition seems to be the most fundamentally valuable thing to being a human. Also, I think sustainability is an important survival skill.

What’s cooking in your kitchen these days?

I eat mostly by intuition I would say, I just pick out the things that look pretty to me, chop them up, cook them up, and add seasoning. It is such a wonderful privilege to work at a farmers market. I bring home a bounty of vegetables and other local fresh and delicious staples from the market, and then I just collect spices and dry stock at the grocery store, giving me a vibrant array of colors to choose from. I think eating the “rainbow” is the best way to ensure you're eating balanced nutrition.

Lyndsie with BFF Sarah at the Triangle.

What does your life off the farm look like?

Off the farm, my life looks like: making artwork, showing in galleries, attending exhibitions, traveling to other cities to connect to the art scenes there, collecting art and records, watching Criterion films, enjoying nature and books, and such.

What has been most surprising about your experience on the farm?

I was most delighted and surprised to find so many creatives drawn to JBG. I have made so many essential art connections at the farm. The first gallery I ever showed in was the Prizer Gallery, Carrie Kenny’s gallery. She had been the operations manager at the farm for years before opening her gallery. Scott David Gordon, our photographer, who is now the voice of Austin Art Talk, which has quickly become my favorite art podcast, was actually the one who suggested my internship with The Little Pink Monster Gallery, which has really helped my art career to blossom. Not to mention the countless artists that have worked at the farm, and even Brenton Johnson himself is a wonderful painter. I don’t think the creativity in art can really be differentiated from the creativity that is found in the millions of seeds the farm plants each year.

Lyndsie and Adams at the Triangle market. Photo by Scott David Gordon.

Favorite and least favorite crop?

I am absolutely obsessed with red beets, it might be the richness of their color. Obviously, I’m a very seasonal eater, looking forward to each season - to a change of vegetables, but time and time again beets wind up often my favorite. Watermelon I have to say is my least favorite crop, but for a completely separate reason... they're so heavy.

Can you tell us a little about your art?

My current series is a collection of abstract expressionist portraits in a freestyle embroidery on textile. I'm fascinated with the condition of the human belief. I often find my inspiration from films where an array of dramatic emotions are depicted. Characters in realities built of their beliefs, some serving, some limiting.

Lyndsie's embroideries on textile.

What’s your favorite market to work and why?

I love both of my markets at Cedar Park Saturdays and Mueller on Sundays. They are both put on by the Texas Farmers Market, so I get the pleasure of seeing most of the same vendors at both markets and there are so many wonderful vendors. The Texas Farmers Market does such a fantastic job at creating a quality market with high standards for fresh, local, quality goods. Plus, I love the community of vendors, I look forward to seeing all their lovely faces every weekend, and hearing about their weeks!

Gifting a sunflower to a tiny market goer. Photo by Scott David Gordon.

What have you learned from your role?

I have learned oh so many things over the last 8 years of my life. I’ve learned how to nurture myself and how to collaborate with others. I've also learned that farming is not some idealist's dream, it's a lot of hard work, and it is most definitely where our food comes from.

If you were stuck on a desert island, and could only bring three things… what would they be?

An acoustic instrument, the longest existentialist romance fiction novel I can find, and my cat, Saavy.

Lyndsie with Saavy

JBG Staff Survey: If Lyndsie were a veggie, what would she be and why?

Ada (CSA and Marketing Manager) - Lyndsie is rainbow carrots incarnate. Her blond curly hair, bright green carrot tops. She is also so bright, both literally and metaphorically! She's always sporting the brightest and funkiest outfit (if you've seen her at market, you know!). Like carrots are a foundation to many dishes, Lyndsie is part of this farm's foundation. She knows this place inside and out, and we are so lucky to have such a smart, hardworking woman on our team.

Krishna (CFO) - She is a daikon. A tall and strong person.

Andrew (CSA Packing Manager) - Romanesco because she's in tune with herself and artistic. I relate the golden ratio with the arts as well.

Casey (Customer Service Extraordinaire) - Romanesco because she is beautiful, unique, and creative.

Mike Mo (Wholesale Manager) - Tomato because she's colorful, multifacted, and vibrant.

Tracy (Barn Manager) - Flowering braising mix. Spicy, versatile and a beautiful touch (the flowers) that always make anyone smile. Versatile in all kinds of dishes, just like she is versatile in many aspects of the farm. Also, the braising mix is made up of a bunch of varieties of plants each adding their quality to the whole. I feel that sums her up. She has a lot of different experiences and talents that add to her as a whole.

Thanks for reading! A quick reminder, our pre-sale for the transplant sale is going strong! Check out our varied crop offerings here. Also, if you want to learn from one of Austin's best and savviest farmers how to garden like a pro, buy tickets for our gardening workshop here.'Til next time!

CSA Box Contents Week Of Feb 11th

CSA Box Contents Week Of Feb 11th

Large Box
Broccoli
Brussels Sprouts
Carrot, Orange
Cauliflower
Greens, Arugula
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Salad Mix
Herb, Cilantro
Herb, Fennel
Onion, Spring White
Radish, Black Spanish
Turnip, Purple Top

Recipe and Photo by Mackenzie Smith Kelley

Romanesco cauliflower “steaks” are a great way to appreciate the beautiful shape and texture of the weirdest, most beautiful vegetable around. Serve on a swoop of lemony yogurt tahini sauce and top with fresh herbs, toasted pecans, and pomegranate for a beautiful weeknight meal.

Photo by Mackenzie Smith Kelley.

Yogurt Tahini Sauce

• 4 tablespoons tahini
• 1 clove garlic, grated or finely diced
• 3 tablespoons olive oil
• Juice from one lemon
• 1 cup greek yogurt
• Small drizzle of honey
• Salt to taste

Whisk tahini, garlic, lemon juice & olive together until smooth. Stir in yogurt and honey and add salt to taste.

Cauliflower Steaks

• 2 heads of cauliflower
• Salt
• Red pepper flakes
• Olive oil

Preheat oven to 475ºF.

Remove the outer leaves to expose the full head of cauliflower.

Using a large knife, cut the cauliflower in half lengthwise through the center. Cut a 1 1/2-inch thick steak from each half of the cauliflower. If the head is large, carefully cut one more steak from each of the cut sides.

Repeat with the other head of cauliflower. Trim any florets not connected to the stem and save for another use.

Place cauliflower steaks on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then flip, drizzle and sprinkle again.

Cover the baking sheet with foil and bake for 5 minutes.

Remove foil and roast for 10 minutes, then flip to roast the other side for another 3-4, until both sides are golden brown and slightly crispy.

Spread yogurt sauce on plate. Place cauliflower on the sauce, then top with herbs, nuts, and pomegranates.

Spring fever has us busy as ever. Planning, planting, and harvesting as always with many spring events on the horizon to excitedly anticipate. Our transplant sale is live! Order your new spring crops for pick up at participating farmers markets here. If you'd rather peruse in person, come to our Garfield Farm Transplant Sale happening on Saturday, Feb. 23rd, March 2nd, or March 9th from 9am-2pm. Our farm manager, Becky, will be hosting an Organic Gardening Workshop on Saturday, March 2nd from 10 am to noon. This workshop is designed to equip Central Texas gardeners with the tools they need to plan and execute a successful spring vegetable garden and is designed for novice and experienced gardeners, alike. All workshop participants will get 10% off their transplant purchases. Get workshop tickets here.

Looking for a new gig? We are hiring a full-time delivery driver. This position will include a wide variety of deliveries including restaurant deliveries, CSA home delivery, and CSA pick-up. This driver will work closely with our CSA as well as wholesale managers to ensure that all deliveries are made in a timely manner. Plus, you will have a new JBG farm-ily! Spread the word if you know someone who might be interested.

Carly waters and fertilizes the transplants in front of the greenhouses at sunrise.

Getting ready for the transplant sale!

The pepper transplants look really good!

There will be so many great plants to choose from at the sale.

Loading up kale transplants.

Heading out to transplant kale.

So much beautiful lettuce.

There is always something to fix on a farm.

Packing up Bok Choi.

John adds fertilizer to a field with the Clampco Fertilizer Applicator.

John refills the fertilizer applicator.

Gorgeous Spinach.

Transplant crew working on Kale.

Placing the harvested kale into the storage cooler.

Harvesting green garlic.

Rows of green garlic.

Hello from Tulare, California! I’m here for the 2019 World Ag Expo. It’s the largest annual exposition for agriculture in the world... there are more than 1,500 exhibitors showcasing innovative technology and equipment on 2.6 million square feet of land! Last year, folks traveled from 49 states and 63 countries to attend. I’m here with farm efficiency on the mind. It’s been 3 days of exploration and excitement. I arrived in Los Angeles Monday night at 10 PM, then hopped in the rental car and drove to Bakersville to stay for the evening. I woke up at 5 am the following morning to have a JBG operations meeting from my hotel room, then finished the journey north to Tulare, a town located in the heart of the Central Valley and home of the World Ag Expo. I drove to Expo headquarters and, with jaw dropped, I surveyed the biggest parking lot and the most buses I have ever seen in my life.

Photo courtesy of the World Ag Expo.

I walked into the first gate I saw, like a deer in headlights, and was drawn immediately to an importer of specialty equipment from Italy. I was there talking for at least 3 hours to the engineers of the products if you can believe it. When I started JBG in my backyard and did everything by hand, there weren’t many farmers around that utilized tractors or other larger farm equipment; thus, I had to learn everything farm equipment-related via YouTube and internet search rabbit holes. When I visit neighboring farms in Texas and neighboring states, I always learn something new; however, at this expo, you are sharing information with people from all over the world who might (and probably) farm completely different from you, as well as seeing first hand the most cutting edge agricultural technology. It’s amazing and mind expanding.





Photos from the Expo!

I’ve been looking at our whole production system, or how we make a crop from start to finish, and brainstorming on how and where to improve operations in order to make things easier for everyone at JBG. For example, every time a tractor drives over soil, the soil compacts and compresses into a smaller volume, making it difficult for air, water, and roots to penetrate. This is soil degradation and obviously not ideal for the crops' growth. However, if you slap a GPS on the tractor, the machine will only drive on designated little paths every pass and keep the beds soft and lush for crops. Plus, the beds would stay in the same place instead of moving around on the acreage. This is called control traffic farming and is something I read about in college 20 years ago. With technology improving, the cost of this pioneering equipment has dropped immensely, making easy technological improvements more accessible to farmers. Another example where implements could help us is reducing passes. We make anywhere from nine to twelve passes when preparing the crop bed currently, depending on soil conditions. However, using combination tools, where you can add implements to the front and back of a tractor, we could prepare the bed in as little as two passes. This could reduce our fuel usage by 500 or 600% which is beneficial for the environment and saves us a little cash, too.

My list of our production system and where to improve.

All of these innovations reduce our labor requirements, and since we never have a shortage of work to do at the farm, we could send farmers to tackle other more pressing tasks. Weed elimination and harvesting would most likely be at the top of that list if we were hypothetically to get a bunch of fancy new equipment today. So, here’s to finding new and fun solutions to all of our problems in farming and in life! ‘Til next time.

 

CSA Box Contents Week of Feb 18th

CSA Box Contents Week of Feb 18th

Large Box
Beet, Red
Bok Choy
Brussels Sprouts
Cabbage
Carrot, Rainbow
Citrus, Mixed
Greens, Collards
Greens, Kale, Dino
Greens, Spinach
Herb, Cilantro
Radish, Watermelon
Turnip, White Japanese

Recipe and Photos by Megan Winfrey

Breakfast greens. Ever heard of 'em? A side of leafy vegetables with breakfast is one of my favorite things, and it's a great way to get an extra helping of nutrients into your day. This one-pan-wonder meal is a hit in my household, even with the almost four-year-old. Collards can be replaced with any type of chard, kale, or even cabbage. Try adding beans, diced tomatoes, and a tablespoon or two of cumin for a Mexican flare - this dish is highly customizable! In whatever direction you go with this recipe, buttered toast is a must.



Braised Collards & Poached Eggs

• 1 bunch collard greens, stems removed and chopped
• 6 slices of bacon
• 1 medium onion, chopped
• 3 cloves garlic, diced
• 1 tbs. lime juice
• 1/2 cup chicken stock
• 3-6 eggs (depending on how many will be eaten)
• butter
• salt and pepper to taste

Over medium-high, heat a large cast iron or heavy bottomed skillet. Cook the bacon until crispy, then set aside to drain on a towel. Reduce the heat to medium-low and cook the onion and garlic until tender and translucent. Add half of the collards to the pan and let wilt for about 2 minutes before adding the other half. Cook until all of the greens are wilted, but still a bright green color. Stir in the lime juice and chicken broth, and crank the heat back up to medium-high. Create a pocket in the greens for each egg, then add a slice of butter to each pocket. Crack an egg into each of the pockets and sprinkle salt and pepper over each, to taste. Cover and simmer until the egg whites are cooked, and the yolks are cooked to your liking. I over poached them slightly as to avoid a runny yolk meltdown from the tiny human. Once the eggs are done, scatter crumbled bacon over the top and serve! Add some shredded cheese or serve over grits, but don't forget the buttered toast for sopping up that golden yolk.

It’s here! The first weekend of our three-weekend transplant sale is tomorrow, Saturday the 23rd! We will have our most varied selection of certified-organic transplants yet at this greenhouse sale. Our Garfield farm is located at 4008 River Road, Garfield, 78512, and we will be there from 9 am to 2 pm slinging the baby crops. Come and get ‘em! There will also be a selection of organic compost, soil amendments, and farm-grade tomato cages and stakes for that stellar spring garden you have in mind.

We know that Garfield can seem a little out of the way for you Central Austinites, but we say, make a day of it! It’ll be worth it when you have a car full of smiles, a full belly, and a trunk full of transplants for your most glorious spring garden yet. Here’s our farmers’ guide to a day trip to Garfield, Texas. Check it out.

Transplant loot. Photo by Scott David Gordon.

Get your outdoor fix with the fam!

Head to one of the many outdoor oases east of the airport. McKinney Roughs Nature Park offers multi-use trails, picnic spots, and legendary ziplines! After wildfire damage in recent years, Bastrop State Park has no shortage of new growth to ogle. Witness the rebirth of this marvelous state park through hiking, camping, biking, or any number of outdoor activities, and marvel the start of the notorious East Texas Lost Pines Forest. The Colorado River Refuge and the Lost Pines Nature Trails both offer a quiet respite from city living with tons of amazing views and trails adjacent to the Colorado River (the same river that runs through our farm!). Keen on fishing? Check out Lake Bastrop for some serious largemouth bass, sunfish, catfish, and crappie loot. Not to mention, Lake Bastrop South Shore Park is the cornerstone for all water, outdoor, and camping activities in Bastrop proper.

Colorado River. Photo by Tamir Kalifa.

Got animal lovers in the family?

How about hopping over to the Texas Reptile Zoo for a very unique reptile experience. However, if reptiles aren’t your cup of tea, how about the Capital of Texas Zoo? It's a one-of-a-kind private wildlife park that houses a vast array of animals and tons of educational opportunities.

Texas Reptile Zoo. Photo courtesy of the Texas Reptile Zoo on Pinterest.

Got food on the mind?

A local favorite that has recently been revamped is Little Thailand and said to have the best Thai food in central Texas. The recently passed original owners’ niece and nephew have reopened, reenergized, and reinvigorated the place with the warmth for which it's notorious. Located underneath the Garfield water tower, it’s proximity to JBG begs for a quick stop to eat some spicy dishes, and while you’re at it, stop by the Garfield Library to grab some books! If you are jonesin’ for a quick beverage of the alcoholic sort, stop by the Waterhole Saloon across the street, a historic neighborhood bar with an outdoor stage that is said to feel like old Austin.

If you keep heading east to Bastrop proper, we’re told that Maxine’s Cafe and Bakery has the best breakfast in Bastrop. Our head farmer loves to take folks to Roadhouse for drool-worthy burgers after a hard day of farming. They sure are inimitably tasty. If you love live tunes, amazingly delicious food from scratch, and dazzling views of the Colorado River, head to Neighbor’s Kitchen and Yard. It’s a breath of fresh air from the big city. If it’s a beautiful day, sit on the deck. You won’t regret it. Finally, to satiate that sweet tooth, head to Berdoll Pecan Farm for their endless pecans, pecan pie vending machine, and a photo opportunity with the giant squirrel statue!

Neighbor's Bar. Photo courtesy of the Neighbor's website.

Come to our transplant sale and explore Texas this weekend! See you soon!

CSA Box Contents Week of Feb 25th

CSA Box Contents Week of Feb 25th

Beet, Golden
Cabbage
Carrot, Red
Citrus, Mixed
Garlic, Green
Greens, Chard, Rainbow
Greens, Collards
Greens, Kale, Curly
Lettuce, Mixed head bag
Onion, Spring White
Radish, Black Spanish
Turnip, Rutabaga

Author and Photographer: The Migoni Kitchen / Servings: 4 People / Total Time: 40 minutes

Chard is officially in season! The leaves are huge and beautiful, so we thought they’d be perfect to create some type of rolls. Living in Texas, of course, the idea of low-carb enchiladas came to mind and we ran with it. They have got to be one of our favorite healthy recipes we’ve made in a long time! It’s not often that you can make a truly healthy, low-carb dish that doesn’t sacrifice on the taste factor, but these enchiladas deliver.



The chard works wonderfully because it’s sturdier than most other greens. So sturdy, in fact, that we do recommend blanching the leaves before filling them, as they are hard to roll if you don’t. We even kept the stems of the chard, dicing them up finely and adding them to the filling! We didn’t notice them at all, plus less waste!

Ingredients:

• 1 Bunch Rainbow or Swiss Chard
• 1 Tablespoon Olive Oil
• 1 Pound Lean Ground Beef
• 1/2 Medium Yellow Onion, Diced
• 2 Jalapenos, Diced
• 3 Cloves Garlic, Minced
• 1 8 ounce Can Tomato Sauce
• 1 14.5 ounce Can Diced Tomatoes
• 3 Chipotle Chilies in Adobo
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Oregano
• 1 Teaspoon Paprika
• 1 Pinch Cayenne
• Salt to taste
• 1/2 Cup Cotija Cheese or Queso Fresco
• 1/4 Cup Fresh Cilantro, Chopped

Instructions:

Bring a large pot of water to a boil and prepare an ice bath (add ice and water to a large mixing bowl).

Cut the stems off your chard leaves, dice them and set them aside. We will be cooking these with the filling.

Blanch each leaf for 1-2 seconds in the boiling water and place into the ice bath. Blanching the leaves helps to make them easier to roll.

Next, make the enchilada sauce. Add the diced tomatoes, tomato sauce, chipotle chilies with some of the chipotle sauce, and 1 garlic clove to a food processor or blender. Pulse until smooth. Add salt and pepper to taste and set aside.

Preheat oven to 350F

Add 1 tablespoon olive oil to a large saucepan over medium heat.

Add the onions, jalapenos, and 2 cloves garlic. Let cook for about 2-3 minutes or until softened.

Add the ground beef next, using the back of a wooden spoon to break it up and brown.

Once the meat has cooked through, add in the diced chard stems, and the spices - paprika, cumin, oregano, cayenne, and about 1 teaspoon of salt. Stir to combine.

Next, add in about 4 tablespoons of the sauce you had set aside and combine well. Cook for about 5-7 minutes and then remove from heat.

Add 3-4 tablespoons of your sauce to the bottom of a baking dish (we used an 8.5" by 11" dish) to prevent sticking.

Add a few spoonfuls (amount will vary depending on the size of your leaves) of filling to the center of your chard leaf. Fold in the sides and gently roll up, like a burrito. Place into baking dish. Continue until you have used all of your leaves.

Pour remaining sauce over the top and bake at 350F for about 10 minutes.



Remove enchiladas from the oven and top with your cotija cheese or queso fresco and bake for another 10 minutes.

Top with fresh cilantro and any other of your favorite toppings such as sour cream, avocado, and sliced jalapenos!