We’ve got the Transplant Sale on our minds as the second weekend of the three-weekend event quickly approaches. We have a vast spread of crop varieties available to you this year, a selection that we continue to diversify over the years.

Why do we offer and grow so many different varieties of crops here at JBG, you might wonder? Seed variety and seed preservation are important because of the trend to seed domesticate, or in other words, select seeds that are advantageous to humans, but simultaneously dwindle and simplify crop variety banks over the years. This practice has put us in danger for many reasons, but the main one being (in the words of J. Ray): “ Varietal decline threatens agrodiversity. We know this—the less biodiverse any system is, the greater the potential for its collapse. In shriveling the gene pool both through loss of varieties and through the industrial takeover of an evolutionary process, we strip our crops of the ability to adapt to change and we put the entire food supply at risk. The more food varieties we lose, the closer we slide to the tipping point of disaster.” Thus, seed variety/preservation is not only delicious on our plates but integral equally to our future and agricultural survival. So, get to farming, folks, and grab some of those Ark of Taste varieties to expand our horticultural horizons and ensure a future for those at-risk crops facing extinction!

We also spend ample time poring over seed catalogs in order to select the crops most suited for our Central Texas soil and climate. This is all in an attempt to set your backyard garden aspirations up for success in the coming months. We will additionally be offering a Gardening Workshop (in conjunction with this Saturday's (3/2) Transplant Sale) with farming master and our farm manager, Becky, just in case you want to brush up on some farming pro-tips. So, don't dally, grab your tickets here and expand your gardening know-how ASAP! Just in case you need some ideas for your garden, scroll down for some of our favorite varieties.

First weekend of the transplant sale. Photo by Scott David Gordon.

Here are the top four favorite varieties we’re growing this spring:

Holy Basil

Basil is always a crowd favorite, and this year we decided to cultivate 5 varieties of it. Holy Basil, otherwise known as Tulsi, hails from India and has been traditionally used as a medicinal herb. Vastly integral in Hindu worship and the Ayurvedic school of medicine, this herb has been thought to heal a gamut of ailments such as heart disease, upset stomach, asthma, and day-to-day anxiety. Dry the leaves and use it in tea, or throw the leaves into your next stir-fry for a peppery taste. This wonder herb has innate insect repellent qualities, and because of its anti-inflammatory properties, can also be used as a salve for snake and scorpion bites.

Holy Basil flowering. Photo courtesy of Eat Your Yard Jax.

Sungold Tomatoes

Tomatoes are essential to a bonafide summertime backyard garden, and this year we are offering around 18 different types. The Sungold is one of our more beloved nightshades. With its saccharine sweet taste and compact size, this is sure to be a family favorite. You don’t even need to cook these ‘maters, pop ‘em in your mouth as a snack or toss ‘em into your salad. These fruits thrive in the heat and will grow in clusters, so make sure to stake this crop. We'll be selling cages at the sale, so you don't have to worry about additional supplies!

Sungold tomatoes. Photo courtesy of Bonnie's Plants.

Winterbor Kale

This frilly, almost blue in hue, leafy green is not only delectable but an absolutely beautiful sight out in the fields. This kale’s dense leaves paired with a mildly sweet flavor is perfect for smoothies, salads, and wraps. Plus, it’s a rich source of vitamin K, A, C, and B6! Cold-tolerant and extremely hearty, this is sure to be the green to jumpstart your green-thumb tendencies.

Kale fields! Photo by Scott David Gordon.

Lunchbox Pepper

This pepper is exceptionally sweet and grows in a dazzling mixture of red, yellow, or orange. Its miniature size is irresistible, and might potentially be your kiddos gateway veggie to a world of healthy snacking. Not into snacking raw vegetables? Don’t fret, these nightshades shine as a sauteed side plate or thrown on a salad for that sweet pop.

Lunchbox peppers. Photo courtesy of Johnny's Selected Seeds.

Peruse our vast menu of transplants online! And perhaps visit our Greenhouse sale! We can’t wait.

Photo by Scott David Gordon.

The first weekend of the JBG Transplant Sale was a hit with gorgeous weather to boot! We are looking forward to another amazing Saturday sale this weekend. Come visit us! Have you reserved your tickets for the Organic Gardening Workshop happening this weekend? Our stellar and immensely knowledgeable farm manager, Becky, will be hosting a workshop designed to equip Central Texas gardeners with the tools they need to plan and execute a successful spring vegetable garden from 10 am to noon on Saturday in conjunction with the sale. It is designed for novice and experienced gardeners, alike. All workshop participants will get 10% off their transplant purchases, too! Yeehaw! Buy tickets here.

Photo by Scott David Gordon.

Transplants! Photo by Scott David Gordon.

Gardeners! Photo by Scott David Gordon.

A young farmer. Photo by Scott David Gordon.

Learning farmer ways. Photo by Scott David Gordon.

Future farmers! Photo by Scott David Gordon.

Photo by Scott David Gordon.

Keeping the transplants hydrated. Photo by Scott David Gordon.

Roxy napping by the baby crops. Photo by Scott David Gordon.

Transplant fun! Photo by Scott David Gordon.

Transplant loot. Photo by Scott David Gordon.

FUN! Photo by Scott David Gordon.

CSA Box Contents Week of Mar 4th

CSA Box Contents Week of Mar 4th

Large Box
Beet, Red
Brussels Sprouts
Cabbage
Carrots
Garlic, Green
Greens, Chard, Rainbow
Greens, Collards
Greens, Kale, Dino
Greens, Spinach
Lettuce, Romaine
Onion, Spring White
Radish, Purple Daikon
Turnip, Purple Top

Recipe and Photo by Mackenzie Smith Kelley

This recipe is my all-time favorite way to prepare kale. I love getting the health benefits of raw kale while also enjoying the crispy, smoky bits from marrying the two.

Here, charred kale cooks down to about half its original mass. When it is added to the bowl with the raw kale, the uncooked half is ever-so-slightly steamed by the hot kale, offering what looks like a smaller yield overall— a.k.a. the most flavorful way to put two times the kale into my body in just one sitting. The trick to charring kale is making sure it is dry when it goes into the pan and leaving it alone for longer than you think you should before stirring it. This version features chopped scallions and maple syrup, but it works just as well with other alliums. The maple syrup is totally optional, but I really love the way it caramelizes in the pan, offering an alternate way to “dress” your greens.

Photo by Mackenzie Smith Kelley.

• Two bunches of kale
• 2 scallions, thinly sliced
• Juice from a whole lemon
• Salt
• About two tablespoons of maple syrup

Chop your greens into ½-inch thick ribbons, then turn your knife and chop the ribbons perpendicular to your original cut. Wash them well, and then roll them into a dry towel to remove excess water. Make sure your greens are as dry as they can be before you fry them.

In a skillet, heat olive oil or ghee until water sizzles when you add a few drops to the pan. Add half of the chopped kale and the white part of the scallions to the pan of hot oil, and stir once before leaving it alone for 3-4 minutes.

In the bowl, you will serve your salad, squeeze half a lemon over the remaining kale and sprinkle with salt. Mix the salted lemon kale and let sit while you check on the kale in the pan. Turn a big piece of kale on the edge of the skillet to see if it has achieved a crispy brown bottom. If it hasn’t, give it another minute or two before stirring.

Once the kale is ready to stir, leave it again for another few minutes so the rest of it can crisp in the pan. When all of the kale has reached almost maximum crisp factor, pour the maple syrup into the pan and cook on high stirring often, until it has evaporated... about 30 seconds. Maple candied kale, yeah!

Transfer the charred kale to the bowl with the raw kale, and let it sit for a minute or so before you stir it all together. This allows the steam to evaporate from the hot kale before you stir it into the kale underneath, which slightly wilts the raw kale with lemon juice before tossing it together.

We are past the last and unseasonably harsh frost of the season, and happily shaking off the remnants of winter in preparation for a sunny spring! We started the spring planting season back in February with hardy veggies like turnips, radishes, lettuces, broccoli, and fennel. We had to refrain from planting the tender crops like okra, cucumbers, tomatoes, eggplant, peppers, and green beans as they cannot withstand the cold. With the scare of frost dissipated, we are full steam ahead getting all the tender spring darlings in the ground! We are in a transitional time which means markets will offer an extensive variety of lingering winter crops and early spring crops. Insider tip: this is the best time to be a part of the CSA, you get the best of two seasons. Join now!

JBG fields. Photo by Scott David Gordon.

This Saturday is your LAST CHANCE to snag your JBG Transplants. Our greenhouse is full of certified organic transplants including heirloom tomatoes, sweet and hot peppers, and lots of herbs. We also have compost, tomato cages, and a bounty of gardening advice. Find more information here.

• When: Saturday, March 9th
• Time: 9am until 2pm
• Where: 4008 River Road, Garfield, 78612

All these transplants could be yours! Photo by Scott David Gordon.

Also, mark your calendar for our upcoming Spring Potluck! This is perhaps the best way to celebrate the season with your friends and family. There will be a giant community potluck, live music, and tons for the kids to do. Come relax on the farm, and enjoy the beautiful Texas Spring! Grab tickets here.

Potluck Fun in the Past. Photo by Scott David Gordon.

Beet harvest. Photo by Scott David Gordon.

It was a week of wildly differing temperatures. We are busy planting the tender crops now that the last frost date has passed and harvesting as always. Come see us this weekend at our last transplant sale. Find more information here.

Lettuce harvest. Photo by Scott David Gordon.

Kale team. Photo by Scott David Gordon.

Kale team. Photo by Scott David Gordon.

Dandelion greens. Photo by Scott David Gordon.

Spinach harvest. Photo by Scott David Gordon.

Tractor work. Photo by Scott David Gordon.

Rainbow chard. Photo by Scott David Gordon.

Rainbow chard harvest. Photo by Scott David Gordon.

Transplant gradient. Photo by Scott David Gordon.

Working together. Photo by Scott David Gordon.

At the helm. Photo by Scott David Gordon.

CSA Box Contents Week of Mar 11th

CSA Box Contents Week of Mar 11th

Large Box Beets X 2 Cabbage Carrot, Orange Greens, Collards X 2 Greens, Kale, Curly Greens, Spinach Herb, Fennel Herb, Parsley, Flat Onion, Spring White Radish, Green Daikon Turnip, White Japanese

Recipe and Photos by Megan Winfrey

Beets are one of those veggies that I usually prepare as minimally as possible. It doesn't get much better than freshly roasted and chilled slices of beetroot- whether in a salad, dressed lightly on their own, or plain jane. Beets play a supporting role in this recipe, but lend an undeniable sweet and earthy flavor and a beautiful magenta color. Little ones will LOVE playing sous chef with this one, and you don't even have to tell them how healthy it is.



Pink Sauce Pizza

• 3 small beets or 1 large
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 can tomatoes - diced, whole, or crushed
• 1 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 premade, boxed, or homemade pizza dough
• 1 cup mozzarella cheese
• several dabs of goat cheese
• 6 slices of pancetta
• Truffle oil
• Arugula

For the Beet Marinara:

Preheat the oven to 350. Wash and dry the beets, then put them in the middle of a sheet of foil.

Drizzle the beets with a little bit of olive oil and season with salt, then wrap the foil around them like a packet.

Place the packet on a baking sheet, and roast for about 30-45 minutes depending on the size of the beets, or until fork tender. Let the beets cool until they can be handled, then peel off the skin and chop semi-finely.

Heat a large skillet over medium-high heat. Add the onions and cook until translucent, then add the garlic and cook another 2 minutes or so. Next, add the beets and canned tomatoes along with the rest of the spices and mix well, breaking up any large tomato chunks with the back of your spoon. Bring to a boil, then reduce to simmer for about 20 minutes, then remove from the heat and set aside to cool.

Once cooled, use a handheld or countertop blender to puree the marinara.

For the pizza:

Prepare the pizza crust as you like. I used a store bought pizza dough mix and followed the instructions listed. Once the dough is pressed out onto a greased pizza stone or round pan, spread the beet marinara evenly over the dough. Follow with the shredded mozzarella cheese, then scatter dabs of goat cheese over that. Lay out the pancetta slices next, then bake on the lowest rack according to your dough instructions. I baked mine at 500 for 10 minutes. However you bake the pizza, I recommend finishing it off with a few minutes under the broiler to crisp up the pancetta a bit. Just keep an eye on it!

Let cool for a few minutes before slicing, and serve with truffle oil and arugula on the side for last minute toppings.

Spring is in full swing! We are planting the tender crops for summer, and busy as ever. We are hiring for a few integral positions, so if you've ever wanted to work at a farm, now's the time! Check out our listings here.

Transplant Sale! Photo by Scott David Gordon

Busy transplant sale. Photo by Scott David Gordon

We still have an awesome variety of transplants in our greenhouse, and so are having ONE LAST TRANSPLANT SALE! Why don't you plant a garden this spring, and see how good it feels to Grow. Your. Own.

• What: Last (Last!) Chance Transplant Sale
• When: Saturday, March 16th, 9am-2pm
• Where: 4008 River Road, Garfield, 78612

Early morning sky. Photo by Scott David Gordon

Transplanting Kohlrabi. Photo by Scott David Gordon

Chard harvest in front of JBG truck. Photo by Scott David Gordon

Rainbow Chard Bunches. Photo by Scott David Gordon

Lettuce harvest. Photo by Scott David Gordon

Digging up carrots. Photo by Scott David Gordon

Beautiful carrots! Photo by Scott David Gordon

Rows of young plants. Photo by Scott David Gordon

Driving the tractor with transplanter. Photo by Scott David Gordon

Planting summer squash seeds. Photo by Scott David Gordon

Gravel improved roads Photo by Scott David Gordon

Spinach harvest. Photo by Scott David Gordon

Harvesting spinach. Photo by Scott David Gordon

News flash! We still have an awesome variety of transplants in our greenhouse, and so are having ONE LAST TRANSPLANT SALE! Why don't you plant a garden this spring, and see how good it feels to Grow. Your. Own.

• What: Last (Last!) Chance Transplant Sale
• When: Saturday, March 16th, 9am-2pm
• Where: 4008 River Road, Garfield, 78612

Potlucks of past. Photo by Scott David Gordon.

Save the date for one of our most favorite events - our Spring Potluck! Happening on Saturday, March 30th, we will bask in the glory of spring as a community! From 4 pm to 7 pm, relish the outdoors on our verdant farm just off of the Colorado River with family and friends (4008 River Road, Garfield, TX 78612).

We think the best thing about farming is food, so this year we are bringing back the old school potluck! We have some of the best home chefs in our CSA community, so show us your culinary know-how and bring your favorite dish (labeled) to share! Our head farmer, Brenton, has a giant barbeque pit in the works and will be playing pitmaster! Bring your own meat to cook and enjoy with your local farmer. We are prepared to have the biggest community meal yet in JBG history with the best homemade, locally sourced food.

Dish from a potluck past. YUM. Photo by Scott David Gordon.

We are elated this year that Terry and the Zydeco Bad Boys will be traveling all the way from Louisiana to grace us with their musical stylings. We couldn’t get enough of Mardi Gras this year, so we are more than happy to have some Louisiana flair out at the farm. Dust off your dancin’ shoes and bring your favorite two-steppin’ partner. There will be more than enough activities for the kiddos, ample space to explore, and if you need to stretch your legs, we invite you to walk around the farm and see where your food grows.

Terry and the Zydeco Bad Boys. Photo courtesy of KRVS.

A little late night dancing. Photo by Scott David Gordon.

Trampoline fun at the farm. Photo by Scott David Gordon.

Tickets are currently available for purchase, and as always, kiddos have free admission! There will be a small market stand for perusing at the event if you need to get your veggie fix. If you want your CSA box delivered to the picnic for pickup, just shoot us an email at farm@jbgorganic.com to let us know! BYOB, BYO-picnic chair, BYO-blanket, BYO-good vibes! We can’t wait!

As always, we are looking for volunteers for the event, so shoot us an email at farm@jbgorganic.com if you are interested. You’ll be thanked with a hearty box of veggies for your time! Have a great weekend!

Sand pit fun. Photo by Scott David Gordon.

Picnic blankets. Photo by Scott David Gordon.

More activities! Photo by Scott David Gordon.

Farm tour with Tracy. Photo by Scott David Gordon.

CSA Box Contents Week of Mar 18th

CSA Box Contents Week of Mar 18th

Large Box
Beet, Chioggia
Carrot, Red
Greens, Arugula
Greens, Chard, Rainbow
Greens, Kale, Curly
Herb, Spearmint
Lettuce, Romaine
Onion, Spring White
Radish, Red
Turnip, Rutabaga

Spicy Ahi Tuna Poke Bowls



Photo and Recipe By: The Migoni Kitchen

Servings: 2 People

Total Time: 25 minutes

 

Two years ago, this week, we were on our honeymoon in Maui enjoying some of the most delicious and fresh Ahi Tuna Poke. Ever since we got back we have been on a quest to find or make tuna poke that is as good as the Maui version. It has absolutely been a challenge, but if you can find high quality fresh Ahi Tuna, you are already halfway there. It’s also a great way to use up your greens we’ve been getting a ton of in our CSA box, as well as those green onions and cilantro! We serve ours over a mix of brown rice and mixed greens and love it.

 

Ingredients:

• 12 Ounces Sushi Grade Ahi Tuna (Can also use sushi grade salmon or tofu if you prefer)
• 1.5 Tablespoons Low-Sodium Soy Sauce
• 1 Tablespoons Sambal Oelek Or other spicy chili garlic sauce
• 1/2 Large Avocado Diced
• 1/4 Cup Diced Cucumber
• 1 Tablespoon Sesame Seeds
• 1 Tablespoon Sriracha
• 1 Tablespoon Mayonnaise
• 1 Tablespoon Green Onions Chopped
• 1 Tablespoon Cilantro, Chopped
• 2-3 Cups Mixed Greens or Kale
• 1 Cup Cooked Rice (you choice - white, brown or cauliflower)
• Sliced Watermelon Radishes for topping

Instructions:

1. Using a very sharp knife, delicately cut the tuna into small 1/2 inch cubes. Place into a large bowl and add in the soy sauce and sambal. Toss to coat and allow to sit for 5-10 minutes to marinate. If using tofu, I recommend pan frying in some olive oil before tossing in the sauce.
2. In the meantime, prep the sriracha mayo by mixing equal parts sriracha and mayo. We found about 1 tablespoon of each was plenty of sauce for the two of us. Set aside.
3. Chop the cucumber and avocado into cubes as well and toss into bowl with tuna. Toss to coat, once again.
4. Top with sesame seeds, cilantro, green onions, and sriracha mayo. Serve over your mixed greens and choice of rice and add the watermelon radishes on top. You can always add any other toppings you enjoy! We like adding some mango for a hint of sweetness and some jalapeños for spiciness. Watermelon radishes are also great for adding a pop of color!

 

Don’t forget! Our Spring Potluck and Open House is next Saturday, March 30th. If you plan to join us, snag your tickets now so we know who is coming! See you at the farm!

---

Club Home Made

Hello there!

Ada (and Becky!) here – some of the women behind the scenes at the farm, and also the women behind our new side project that we’d like to tell you about: Home Made. Checkout our website  and consider joining us in the kitchen!

Home Made food tastes better. Home Made meals have that unique quality to evoke nostalgia while nourishing your body, to truly warm the heart and soul, to taste delicious, to fuel your week, and to transform your kitchen space into a sanctuary for you and your loved ones. Think of your favorite holiday dish.. the one your family makes every year and that you’ve grown to crave. That specific homey and nourishing feeling that you get from that bite of food is what we will help you create… everyday, without a fuss, and while having fun.

Here is our elevator pitch: Homemade is an Austin-based meal prep club. Our Monday night gatherings will get your ready for a week of heartfelt and healthy eating. You’ll leave each Home Made Meeting with: 1. Three to four portions worth of prepped ingredients and 2. A clear vision on how to pull those ingredients together to make some satisfying food in your home kitchen. Each week we’ll focus on one of our favorite ways to incorporate seasonal ingredients into an easy meal. Join us, and leave class with a bounty of prepped ingredients, a few new friends, and a sense of empowerment that you can throw it all together.



How did this project come about? Becky and I have both been working at JBG for quite some time, and have been around farms, agriculture, and vegetable-centric cooking for a lot longer. And to put it frankly: we’re pretty darn good home cooks. How do you eat like a farmer? You become comfortable with the seasonal flux of produce and the occasional tsunami of certain ingredients. One hundred pounds of b-grade tomatoes destined for the compost become rich and velvety tomato sauce that will get us through the off-season.  Farm work is hard work, and so weeknight meals are often doled out leftovers from a big and bright pot of something vegetable-centric and delicious that we made on Monday. We don’t have deep pocket books, but our fridge overfloweth. And I promise you: we eat like queens.

Becky and my cooking style is intuitive, ingredient-driven, simple and healthy. Through years of trial and error, our kitchen skills now come pretty naturally to both of us. But really, this “skill” has been a lifetime in the making! Becky grew up in Thailand and China, and the slow-food cultures of those regions helped form her unique food traditions. Grocery shopping as a kid were adventurous trips to Asia’s bustling open air markets. I hail from Lafayette, Louisiana, and though I shopped at Albertson’s growing up, I think I share some equally rich food traditions. Learning how to properly chop an onion was a childhood lesson at the Broussard house. Fast forward to today, and Becky and I have both become wonderful cooks. But, I don’t quite think that either of us recognized that this was in fact a skill until recently. Thank you to our friends who have held a mirror and pointed this out to us. You see, we’re not fancy cooks. We’re efficient, healthy, fun, and casual cooks. I don’t know how to operate a sous vide machine (though I’m sure I could figure it out), but I can throw together a beautiful and complete meal when friends text to say they’re swinging by in 30 minutes. Those of you who have been CSA members for a long time already know how to cook like this. Home Made isn’t quite for you. It’s for your friend who raves about your salads and declares that they would like to cook more, but just don’t know where to start. Please help us spread the word about our new project and tell them about Home Made.

Becky always knew that she wanted to be a farmer. Growing vegetables is truly her passion, and she found food through farming. I, on the other hand, found farming through food. Years ago after grad school and some lingering uncertainty on what I should do, I kept coming back to my inherent interest in food. But just loving food didn’t really seem like an altruistic pursuit. And then, like a big cast iron skillet falling on my head, I realized that there can be no food without farming, and why don’t I just try to help farms. Fast forward, and meet Home Made. Becky and I both have a true passion for sustainably grown vegetables and ethically sourced meats. We love our farming community, and look forward to empowering some hungry Austinites to cook more casual, healthy, and delicious Home Made food. It’s going to be fun!

https://www.clubhomemade.net/

CSA Box Contents Week of Mar 25th

CSA Box Contents Week of Mar 25th

Large Box
Beet, Red
Carrot, Orange
Garlic, Green
Greens, Collards X 2
Greens, Kale, Curly
Herb, Parsley, Flat
Lettuce, Braising Mix
Onion, Spring White
Radish, Red
Turnip, Purple Top

 

Recipe and Photo by Mackenzie Smith

Briny olives, toasted garlic, lemon zest and chili flakes balance bitter beet greens for a great side dish, or my favorite-- a filling for a quesadilla or grilled cheese sandwich.

• 2 tablespoons of fat-- olive oil, butter or ghee all work really well here
• 2 cloves of garlic, roughly chopped
• Greens from two bunches of beets, soaked and rinsed
• ¼ cup of olives, quartered lengthwise (a few more for garnish is nice here!)
• ¼ teaspoon salt
• Zest from half a lemon
• A big squeeze of lemon juice
• Chili flakes (I prefer Aleppo)

Photo by Mackenzie Smith

Remove stems from leaves and cut into 2-inch pieces, then cut the leaves into ½-inch ribbons.

Heat fat on medium-high heat in a skillet and add garlic, a pinch of chili flakes and olives. Cook until you can smell the garlic start to toast, about 45 seconds, then add chopped stems to the pan. Add half a teaspoon of salt and cover your skillet with a lid. Reduce heat to medium-low for about 4 minutes. Check stems -- you want them to be almost fork tender. If they aren’t, cook another minute, check again, and repeat until they are. (But don’t cook them too much or they will get mushy!)

Once your stems are almost fork tender, stir in remaining beet leaves and cook until leaves are tender, another 2 minutes or so.

Salt to taste, and finish with lemon zest, a sprinkle of chili flakes and a few more chopped olives.

Farm sunrise. Photo by Scott David Gordon.

We are busy as ever. Our Spring Harvest Festival is tomorrow from 4 pm until dark! We are harvesting and planting as always, but also preparing the farm for one of our favorite community gatherings. We are spring cleaning and simultaneously making numerous improvements all over the farm. Spring is treating the farm well... we can't wait for you and your family to come out and see all of our hard work!

Harvesting lettuce. Photo by Scott David Gordon.

Harvesting lettuce. Photo by Scott David Gordon.

Beautiful bunched beets. Photo by Scott David Gordon.

Fields of green. Photo by Scott David Gordon.

Hydration close-up. Photo by Scott David Gordon.

Harvesting curly kale. Photo by Scott David Gordon.

Rosemary transplants. Photo by Scott David Gordon.

Planting rosemary. Photo by Scott David Gordon.

Getting the barn ready for the Harvest Festival! Photo by Scott David Gordon.

Working on new offices in the shop. Photo by Scott David Gordon.

Luis working on irrigation. Photo by Scott David Gordon.

Phil clearing out the road for the big event! Photo by Scott David Gordon.

Delicious kale! Photo by Scott David Gordon.

Making sure the transplants are hydrated! Photo by Scott David Gordon.

 

A huge shout out to our longtime farm friend, Ryan Rhodes of the Land Boys for the design. You might not recognize this lady, but it's Demeter, the goddess of the harvest.

Hey All,

Brenton Johnson here from Johnson’s Backyard Garden. I want to send you a personal invite to come out to our farm this Saturday for a real good time. Ada, our CSA manager, is from Lafayette, Louisiana, and we recruited one of her favorite bands, Terry and the Zydeco Bad Boys, from her hometown to come and play. Wait 'til you see her dance!

Dancin' boots! Photo by Scott David Gordon.

I'll be cooking up a big pot of gumbo along with another pot for a crawfish boil with potatoes, corn, lemons, and all the spices for some tasty mudbugs. We hope you enjoy the Louisiana theme this year, and we’re expressly excited to focus attention and educate you all about the nonprofit groups that this event benefits. We here at Johnson's Backyard Garden are trying to build a stronger and more vibrant agricultural community. After the bands are paid and the basic event expenses are covered, all proceeds go to benefit the Texas Young Farmers Coalition, Farmshare Austin, The Sustainable Food Center, and PEAS.

Don't forget to bring a dish for the CSA member potluck. We love desserts! We're gonna have a huge fire pit, so if you wanna bring to meat or vegetables for volunteer grill masters, please do and we will cook it up right... just for you.

Potluck! Photo by Scott David Gordon.

YUM! Photo by Scott David Gordon.

This year, we're creating a new sculpture for the kids, a tractor tire playground. We’ll have the longtime favorite sandpile, the trampoline, the barrel roll, and also some other fun activities, like a scavenger hunt, an art corner with painting + tie-dye, and more.

Arts station. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Entry this year is only $10. Kids, 12 and under, are free! Come on out to Garfield Saturday afternoon from 4 ‘til dark. We love for you to see the hard work we've been putting into the farm this Spring, and for you all to take a tour around the 200-acre farm located right on the banks of the Colorado River! If you're feeling the need to stretch your legs a little, walk over to the edge of the farm and check out Farmshare Austin, located on 10 acres with a beautiful organic fruit orchard. Their mission is training aspiring organic farmers with a 6-month intensive program focusing on farming from seed to sale.

Exploring the farm on foot! Photo by Scott David Gordon.

Looking forward to seeing you all again,

Farmer Brenton