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

If you’ve ever been to a tapas restaurant, chances are you’ve had the Spanish Tortilla de Papa. Its ingredients are simple, but the proper preparation is key. It’s a great way to use up the potatoes we got in the CSA box this week along with any fresh parsley you’ve got. It’s filling enough, because of the egg, to be an entire meal, especially if paired with a small side salad (a great way to use up those greens!), but also makes a great innovative side dish instead of traditional roasted or mashed potatoes.

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Ingredients

• 1 Pound Potatoes Peeled and thinly sliced
• 1 Small Yellow Onion Sliced
• 4 Eggs
• 3/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Black Pepper
• 1/2 Cup Canola or Olive Oil Reserve 1 tablespoon olive oil for aioli
• 1 Clove Garlic Grated
• 1/4 Cup Mayonnaise
• 1 Tablespoon Fresh Parsley Chopped

Instructions

Heat oil in a large saucepan over medium heat.

Add sliced onions and potatoes and cook for about 15 minutes until softened and slightly brown. Place into a bowl and set aside.

Whisk eggs in a separate bowl and then pour over the potatoes and onions. Add salt and pepper.

Heat a small saucepan over medium heat with 1 teaspoon of oil.

Add egg, potato and onion mixture to the pan, adjusting the potatoes to make even layers.

Cook about 15 minutes until the egg on top is no longer runny.

Flip the tortilla over onto a large plate then slide back to the pan and cook another 5 minutes.

While the tortilla is cooking, combine the mayonnaise, grated garlic, and 1 tablespoon olive oil and whisk together to make the aioli.

Top with chopped parsley and serve alongside aioli.

It’s Healthy Texas Week, y’all! Now in its third year and running from April 29th through May 5, Healthy Texas Week inspires Texans across the state to SHOP healthy, SWEAT more, and SHARE their healthy activities on social media to inspire others toward greater health. Schools are invited to participate by sharing morning health announcements, engaging in Healthy Texas Week dress up days, and providing students with a healthy checklist for the week. We heard about this valiant effort and the stellar nonprofit behind it, It’s Time Texas (ITT), through fellow JBG-er, Hector (learn more about his journey with food here), who is one of the health coaches at ITT, and thought, now there’s an organization with a mission that we can get behind! With lots of preventative health measures in the ITT arsenal, we think that our CSA is the perfect tool and catalyst for a burgeoning healthy lifestyle, but, more on that later.

Photo by Scott David Gordon.

It’s Time Texas is a local nonprofit that goes to impressive lengths to inspire, support, and challenge Texans to ameliorate their lifestyle choices, with a special focus on diet and exercise. ITT’s mission is fueled by a health crisis that we face in America. “In the last 30 years, the number of overweight/obese kids in the U.S. has tripled, and one-third of all American kids born in the year 2000 are projected to develop type 2 diabetes in their lifetime. Even more alarming, this generation of U.S. children represents the first in more than 100 years to likely have a lower life expectancy than their parents.” With these societal circumstances at play, this nonprofit seeks to instill skills that ensure a long and healthy life for all Americans, young or old. ITT offers a wide-ranging gamut of gratis services for Texans to jumpstart and improve their health regimens.

Photo courtesy of the ITT website.

“Our free programs, tools, and services leverage innovative technology and harness the collective power of Texas’ leading agencies, institutions, organizations, and companies to empower Texans to lead healthier lives and build healthier communities. Simply put, we make healthy easier in the Lone Star State.”

ITT offers free and confidential health coaching conducted online or on the phone as well as tutorial videos (a favorite being how to shop healthily on a budget!). A Choose Healthier app outlines free and/or low-cost healthy activities happening in one’s community. The ITT Teach Healthier app outlines lesson plans and activities that teachers can utilize in the classroom to reinforce students’ healthy decisions. ITT offers an after-school program and no shortage of resources to improve pre-existing School Health Advisory Councils. Finally, the Work Healthier initiative challenges employers to pledge to improve the well-being of employees in the workplace and offers all kinds of resources to uphold said pledge. Each of these services focuses on making changes little by little. There’s no upheaval in one’s lifestyle, ITT makes lifestyle recommendations and a plan tailored specifically for each person.

Photo courtesy of the ITT website.

So, in light of Healthy Texas Week and It’s Time Texas, let’s all pledge to improve our health decisions throughout the year! Instead of grabbing that bag of chips, grab some carrots! Instead of taking the elevator, run down the stairs! With our CSA veggies in your fridge, you’re one step ahead of the game. A good diet is the cornerstone of a long, healthy life. CDC researchers have found that only 13 percent of US citizens get their recommended dose of fruit, and less than 9 percent consume the suggested amount of their daily vegetables (more on that here). So, there's definitely no harm in tossing an extra handful of greens on that pizza. Plus, if you get your children in the kitchen understanding why you use certain ingredients, you can also chat about the benefits of said ingredients as well. This preps kiddos for the future and sets them up for good habits of cooking and eating that they’ll tap into for the rest of their lives!

Photo by Casey Wiggins Degman.

See you at markets this weekend!

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!

Photo by Scott David Gordon.

Farm, in general

Check out seeds from the Seed Library at the Austin Central Library! How cool! "Do you need seeds to start your garden or get it ready for a new season? Browse the drawers, check out up to four seed packets per visit..." Find all the info here.

Missoula (Farm Dog)

Devon and Dusty are my picks! They're a JBG Power Couple. At a job where the work literally never ends, these two always show up at the barn with positive, go-get-em attitudes. Our farmers' market program wouldn't' be the same without em!

Devon and Dusty.

Ada (CSA and Marketing Manager)

This year while at Festival International my friends and I came across a lino-print maker from New Orleans named Luke Koeferl. Here is his Etsy page, and here is his Instagram. Luke and his beautiful linocuts are my pick! I fell in love with so many of them, and seriously had trouble choosing which piece to bring home. I love the strong, hairy, and sometimes plump figures that are the star of his pieces. Sometimes they're laying on a couch, playing on their cell phone, and that feels pretty familiar. I've been all about the home-cooked meals lately, and so landed on the black and white piece featuring a funny and fun-looking family sitting down to nom on some bacon and eggs. They reminded me of the Bob's Burgers clan, though Luke did admit that he kinda envisioned this clan as a version of his future family.

Line up of linocuts.

Speaking of cooking good meals, I'm really excited to kick off my meal prep club, Club Home Made. What's a meal prep club? Here is a little write-up and wonderful explanation about it from Culture Map Austin. Needless to say, lots of vegetables will be from JBG :).

Aubrey (Farmers Market Crew)

My pet bunny, Checkers, who is the number one fan of JBG’s dandelion greens.

Megan (Farmers Market Crew)

Artbomb! A fundraiser that showcases queer artists and poets of all ages in a safe, sober environment. Throughout the evening, we will have readings by local queer poets. Artwork by local LGBTQIA+ artists will be for sale in the silent auction. More info here.

Hector (Social Media Extraordinaire)

In the classic tradition of Bring It On, Waitress, The Addams Family, and Mean Girls, another classic movie makes it to the theaters and it should be the NEXT BIG THING. I highly recommend watching TERMINATOR: The Musical. 8 limited dates from May 3rd to the 25th, showing the hardships of Sarah Connor during The Terminator and T2: Judgement Day movies with revolutionary song numbers and out of this time original songs. You will be back for more!

Have you considered going to work on your bike but were afraid to try it? Come join Bike Austin at the yearly Bike to Work Day 2019. Check the details here to pledge to ride your bike to work, find the best routes, fueling stations with freebies and don't miss the Bike to Work Party at Cheer Up Charlies!

Two of my favorite local business, Antonelli's Cheese Shop and Confituras, are having a class together, Perfect Pairings: Cheese and Preserves, at the Antonelli's cheese house on 5/28. Learn about the delicious cheeses at the shop and how these team up with Confituras' wonderful preserves. Don't miss this!

The Austin Film Society, in partnership with the Texas Farmers' Markets, present the documentary by Aube Giroux titled Modified on 5/21, followed by a panel with Edwin Marty, Sustainable Food Policy Manager, City of Austin; Ben McConnell, Founder of Bouldin Food Forrest; Liz Mejia, Founder of Green Hen Farm; Alvaro Mejia, Founder of Green Hen Farm; James A. Brown, Founder of Barton Springs Mill; Max Elliot, Founder of Urban Roots; and Kate Payne, Executive Director at Texas Farmers’ Market (Moderator). On Modified, the filmmaker and her mother embark on a very personal and poignant investigative journey to find out why genetically modified organisms (GMOs) are not labeled on food products in the United States and Canada, despite being labeled in 64 countries around the world. Check it out!



Tales of Sleepless Nights is a performative walking tour of downtown Austin’s homeless grounds conceived and performed by Gathering Ground Theatre, a theatre troupe made up of Austinites who have lived experience with homelessness. The next performances will be from 5/3-5/5. For times and details, please check the website.

The All Genders, Lifestyles, and Identities Film Festival (aGLIFF) is showing the movie XY Chelsea at the South Lamar Alamo Drafthouse. The film revolves around Chelsea Manning, a former U.S. Army soldier and intelligence analyst convicted of violating the Espionage Act in 2013, after leaking classified U.S. documents to WikiLeaks. While imprisoned, Manning, a trans woman, also began to transition medically. Definitely, a thought-provoking movie that I'm looking forward to watching it. Ticket info here.

Don't miss the famous 42nd Annual O.Henry Museum Pun-Off World Championships on 5/11 in the back yard of the O. Henry Museum also known as Brush Square Park. Punsters all over the world and of all walks of life will descend into Austin with their best material to delight everyone attending this joyous occasion. Do you have what it takes to out-pun others?

Faith (Customer Service Extraordinaire)

A few weeks back, I was walking around my neighborhood and I guess it was a big trash day or at least someone was making it their personal big trash day. Now, I've been looking for a chair for quite a while to round out my porch scene, and get ready to enjoy the coming summer nights. Anyways, I saw this chair on the side of the road, walked home, drove back to that chair, and loaded it up with only slight hesitations. This chair was definitely on the side of the road for good reason, it had a healthy layer of dirt and cobwebs, the cushion had seen much better days, and two of the legs were quite a bit shorter than they "should be." But I saw the potential for a summer project, you know? Who cares if I live in a studio apartment with little ventilation? Bring on the sawdust, bring on the lacquer. It would all be worth it for that chair. But like I said, it's been a couple of weeks and things have changed. I've dusted off the dirt and abandoned spider homes. I've spent some good mornings and evenings reading, sipping coffee, and watching squirrels. I've stopped daydreaming about what it could be and accepted it for what it is. The gentle rhythm of those wobbly legs have put me under their spell. That chair is my pick.

CSA Box Contents Week of May 6th

CSA Box Contents Week of May 6th

Large Box
Beets
Bok Choy
Carrots X 2
Greens, Chard, Rainbow
Greens, Collards
Greens, Kale, Curly
Kohlrabi, Purple
Lettuce, Romaine
Onion, Bulk
Potato
Squash, Farmer's Choice

Recipe and Photo by Mackenzie Smith Kelley

• Makes 6 ounces (or three 2-ounce jars)

This week our CSA was full of zucchini and our garden full of fresh herbs, so I blended a batch of zucchini simmered in coconut milk with mint & basil and a hefty shake of cinnamon for our 9-month-old baby. What a hit!

We had already tested each separate ingredient by introducing single ingredients and waiting a day or two to make sure she did not react to any of them after her first try. Soft herbs are a nice way to introduce new flavors and make pureed vegetables taste even better, and they are easy to throw into a puree. If your baby hasn’t tried zucchini yet, it is an easy vegetable to introduce— just simmer or steam in water and puree until smooth.

This time, I made a small batch of this to make sure bebé was into it, and she wolfed it down in record time. Will be doubling or tripling this batch next week — bring on the zucchini, JBG!

• 2 small zucchini, chopped
• 1/4 cup coconut milk
• 4-5 basil leaves, roughly chopped
• 4-5 mint leaves, roughly chopped
• 1/4 teaspoon cinnamon

Chop zucchini and add to saucepan with coconut milk. Simmer on medium for about 2 minutes, then cover the pan and let sit so zucchini continues to cook for about 3 minutes.

Move zucchini to the blender and add herbs and cinnamon and blend. Add a bit of water if you need to. Taste, and add more cinnamon or herbs if you think you should.

Johnson’s Backyard Garden (JBG) is seeking an experienced candidate to join our team of delivery drivers.   We are looking for a part-time driver in the DFW area to complete our Restaurant and CSA deliveries in the area.

This is a part-time position. Shifts are Thursday and Friday, and the typical weekly hours are 16-19 total hours.

Responsibilities

Meet Austin Delivery Driver at the Dallas Farmers Market promptly on Thursdays Help unload Austin van, and sort orders into cooler and delivery van Delivers CSA, Restaurant, and Grocery deliveries in the DFW area on Thursday and Friday Ensures prompt and friendly delivery service to all DFW Customers Communicates with CSA Administrator regarding all CSA delivery site logistics Communicates with Restaurant Sales Manager on all Restaurant delivery logistics On occasion, distribute CSA flyers to local businesses in the DFW area Coordinates any maintenance needs with the JBG Operations manager Checks all invoices to ensure order is complete before delivering

Qualifications

Ability and experience driving in the DFW area Valid TX driver’s license with a clean driving record All drivers must have a working cell-phone and are expected to carry it with them during shifts Self-directed and independent worker An interest in agriculture and promotion of local and organic farming is preferred

Physical Requirements

Ability to lift 60 pounds and mobility to ascend and descend the rear end of a box truck. Ability to load trucks in a timely manner to ensure earliest delivery possible Ability to work outdoors in a variety of weather conditions

Compensation and Benefits

Pay starts at $13/hour.Employees receive a weekly share of organic vegetables.

To apply, please send a resume and two professional references to jobs@jbgorganic.com with “DFW Driver” in the subject line.

Johnson’s Backyard Garden’s provides equal employment opportunities.

Broccoli harvest. Photo by Scott David Gordon.

Lots of rain equals tons of mud. Despite the almost daily deluges, we are soldiering on and getting all the summer favorite crops in the ground. Peppers, tomatoes, and squash are progressing perfectly as you'll see below. Summer is almost here!

We're doing a bit of restructuring with some of the office positions here at the farm and have some exciting jobs opening up. Check them out here!

Brenton with a torch. Photo by Scott David Gordon.

Lettuce galore. Photo by Scott David Gordon.

Harvesting sweet potato slips to transplant. Photo by Scott David Gordon.

Cabbage glory. Photo by Scott David Gordon.

Tomatoes makin' progress. Photo by Scott David Gordon.

Tomatoes!! Photo by Scott David Gordon.

Pepper season on the way. Photo by Scott David Gordon.

Gorgeous summer squash. Photo by Scott David Gordon.

Thai basil. Photo by Scott David Gordon.

Brenton here. I was thinking about my job this week and what I love so much about it. I’ve said it before and I’ll say it again, it’s like driving a race car with the accelerator pedal stuck to the floor. It’s also like playing with the Grateful Dead, total improvisation all day long.

I usually wake up around 5 am, drink a smoothie (usually kale, lime juice, hot peppers, OJ, and cilantro), paired with a big ol’ cup of joe. I drive to work and when I pass the airport, that’s usually when all the ideas gush into my head. Fun fact: I have a google doc entitled “Brenton’s To Do List” and this is where I organize all my thoughts. Boy, is that list LONG. I get to thinkin’ about the day ahead and then the ideas really start flying. I drive way too fast into the farm, causing a flurry of dirt trailing up behind my truck... there’s just so much excitement to start the day and it usually manifests with my pedal to the metal.

Since the new year, I’ve had a revitalized and newfound love of the farm. I’m embarrassed to admit it, but I’ve turned into a workaholic again. I’ve been practicing and using my Spanish every day. It’s so fun to learn a new language. We’ve made some big changes on the farm lately. We used to have three CB radio channels at Garfield, but now we just have one. Sometimes it’s a madhouse with all the communication and coordination in two different languages on one channel, but mostly it’s great and exciting. We also used to have three divisions on the farm: field crew, growing crew, and harvest crew. Now, we just have one: the FARM crew. Everyone is helping with everything. The farm crews used to be very separate in their jobs and tasks, and we are shifting to a more centralized group mentality. This makes for workers with all kind of skills.

On that one channel. Photo by Scott David Gordon.

I’m not sure if there are many people who get more use out of a cell phone than me. Quick story: this weekend, I ended up buying 4 kayaks for the kids and myself. I took the kiddos to Town Lake and we had tons of fun testing out the newly purchased boats, but on Sunday I decided to go on a special adventure by myself sans kiddos. I put my boat in at Mopac and 360 and headed down Barton Creek to Sculpture Falls (don’t worry, I had a life jacket). It was awesome. Where am I going with this tangent? My cell phone was totally immersed in water! The creek was raging! If you don’t know me by now, I’m always up for an adventure. But needless to say, the cell phone being nonfunctional was another obstacle to tackle to maintain regular day to day farm operations. I’m on my phone nonstop with people.

Talkin' away. Photo by Scott David Gordon.

I start the farm day by going into the greenhouse office, checking out the harvest schedule, troubleshooting on the internet, and logging in (why are passwords always so hard to remember?). I print out the harvest list, 7 copies, then drive to the lunch barn where the harvest crew managers have gathered promptly at 6:30 to start the harvest. The sun is usually just peaking over the horizon, and what a sight it is. I have been managing the harvest for 3 weeks now and really have hit my stride. I, then, meet the remaining farm crew at 6:45. We all gather for a quick meeting and brainstorm together. This will be the most productive thing we do all day as the farm is totally unpredictable and no day ever repeats itself. We have to adapt on a daily basis due to all kinds of unforeseen events. This weekend, it was a flash flood, next week, who knows?!

Brenton at the computer. Photo by Scott David Gordon.

So, on this specific Tuesday, because of all the rain, I get a call from a manager that says the red and green cabbage, onions, and leeks all need to be harvested! Reasons being: we have to get the onions out before the new bout of rains on Wednesday, cabbage is ripe, and leeks need to be harvested because somebody left it off of the pick list.

Next thing on the agenda is several guys on the farm need technical support repairing some irrigation pipes. We are all working together beating this pipe with a 30 lb hammer, softening blows with a piece of wood. After we get it on there, in order to complete the job, we have to get additional supplies: concrete, posts, etc… all stuff to secure one piece of pipe in place. While I go get those aforementioned supplies, someone else is using the torch to cut posts in pieces. What happens after is kind of technical to explain, but basically picture me (or just look below) in a four-foot hole, covered in mud, pounding posts in the ground. Then I take bags of concrete and put posts through the concrete. I fill the hole with dirt, level with a box blade, etc. If you can believe it, this was all before 8 AM!

Brenton fixing irrigation pipe. Photo by Scott David Gordon.

At the same time as all that nonsense was going on, the transplant crew is transplanting shishito peppers, and I’m making a plan for what they’ll do after that task is done. I went to look at the sweet potatoes and realized that the slips are more than ready to be planted! Luckily, last week we made some extra beds, so we were all prepped to put them in the ground before the rain.

Sweet potato slips. Photo by Scott David Gordon.

I have 5 people that aren’t on the harvest crew. Specifically, these folks are our floaters at the farm. I’m able to use this crew creatively to help tackle whatever comes up that day. They drive tractors, help with irrigation, and really take on anything… they are a versatile bunch.

After the crew finishes shishitos, we start cutting the sweet potato slips. We got the knives really sharp before we started and I demonstrated the technique to Mandy. Fun fact: Mandy is a registered nurse, but wanted to take a break from that stressful work and live the life of a farmer for a while. I'm not sure that she knew what she got herself into! The technique is not quite using a cutting or sawing motion, but more of a big sweep of the arm, kind of like how you would handle a samurai sword. Basically, we cut a bed of sweet potato slips. First, we cut them just below the dirt, and then we line them up and trim the root end until its about 6 inches. This is what gets planted, while the leaves get thrown into the furrows to compost back into the soil. Just as soon as we get everyone situated cutting slips, then I check with the mechanic.

Sweet potato slip cutting. Photo by Scott David Gordon.

Sweet potato slips. Photo by Scott David Gordon.

Slips getting transplanted. Photo by Scott David Gordon.

We have about 8 different vehicle projects going on right now. On the docket are two transmission jobs, welding a new axle, hub assembly to a harvest trailer, replacing a tire on a harvest truck, and the most important and pressing project, fixing the power steering and headlights on one of our delivery vehicles. Just when I arrive at the shop, I get a call from Hergotz, Ada’s mad! She’s wondering where the minivan is, and I reply I’m pushing it out of the shop and am on the way! I speed over to Hergotz in the minivan to get deliveries on the road. I’m not sure what the rest of the day holds, but here are a few things I’m thinking of…

• Go pick up the AC for the new shop office
• Go get a quote from Crawford Electric and Elliot Electric for the new barn at River Road for electrical equipment (Side note: we're so excited about our new barn facilities at Garfield. it's 120 x 180 feet and 40 feet tall. it's going to be huge! To start with: we're going to have 5 separate coolers. Right now the main thing I'm working on is trenching across the main road and installing a giant transformer and a 1000 amp electrical service rack that will provide power for all of the buildings and coolers on the farm.
• The carrots are getting big… I need to modify the carrot harvester and get it functional
• I’m supposed to buy the Hergotz Lane crew pizza today
• Several loads of gravel are coming to the farm today, but I'm not there now. Somehow, I'll have to coordinate where to drop them over the phone.
• The old Dodge harvest truck needs a tire... stop at the tire shop for a used tire.
• I need to work on a new proposal for farmers’ market managers schedules & duties
• Talk to Ada about hiring a bunch of new people for the busy summer season. (Check out some jobs here!).
• When I was in college and worked my first job in the summers, they called me the 'home project king'. This is a little bit of a home project… our mechanic, Tim, needs to help me remove the gas motor from the outboard boat motor that I purchased from craigslist this weekend... so I can install my new 48-volt electric motor to take my sailboat for dinner cruises downtown on Lady Bird Lake. Electric motors are allowed!
• Clean out my truck, so that I can take it to the Nissan dealer for a very difficult repair on the electrical system that's we don't have the time to tackle at the farm.

Phew, what a day! It's tiring, but I couldn't imagine doing another job. I love what I do. What do you have on your to-do list? Do you think you have what it takes to live the farmer life? Check out some of our job listings here.

See ya next time! Photo by Scott David Gordon.

POSITION OVERVIEW:

This person is responsible for transporting harvest and general farm supplies between our two farm locations (13 miles apart) in Garfield, TX and Austin, TX.  Individual should have commercial driving experience and have a clean driving record. A CDL is not required for this position. Forklift, pallet jack operation and hand loading is required for this position.  

 

Duties include, loading and unloading farm trucks with a forklift and pallet jack.  Securing loads inside truck with load bars as needed. Stacking and unstacking vegetable bulk bins inside farm vegetable coolers, organizing and keeping the loading dock area tidy, harvesting produce, washing trucks and transport compartment, organizing coolers, and running errands.

 

Driver is also responsible for conducting a pre-trip inspection of vehicle including checking tire condition and pressure and adding air to as needed.  Checking oil and adding oil as needed and making sure preventative maintenance and registration/inspection is up to date.

 

Additional duties may include assisting at either location with general farm work as needed.  Work may include vegetable harvest, weeding, on farm transport, or washing produce and/or cleaning of facilities.

 

DUTY LOCATION:

Driver will either report to the Hergotz Location or the Garfield Location, depending on the day’s needs.

 

SCHEDULE:

Monday-Friday

9am -  to around 5pm. End time should be flexible depending on daily needs.

 

PAY: $13/hr paid every two weeks .

 

BENEFITS: Health insurance and weekly organic vegetable box and eggs every two weeks

 

RESPONSIBILITIES:

• Drive a 26-foot or 16 foot box truck between our two farm locations 2 or 3 times daily
• Assist JBG Cooler Manager with the break down and of allocation of produce
• Keep dock and coolers of both farms orderly, tidy and organized by maintaining organization of pallets, harvest bins, and other equipment
• Assist with maintaining cooler inventory at both farm locations.
• Communicate with the JGB Produce Allocation Manager and understand priorities for transport of first and second truck loads.
• Assist with keeping harvest truck clean and maintained; Communicate all maintenance needs to appropriate manager
• Assist with occasional errand running
• Communicate with staff at each location to ensure that all necessary produce and materials are transported as needed.
• Occasionally: Fill in for a delivery drivers as needed

 

POSITION OVERVIEW:

This position is responsible for General HR duties for JBG Organic including recruitment/hiring/training/orientation, and assisting with bi-weekly payroll.  Additionally this individual will work directly with Farm Owner to plan, execute and evaluate/monitor overall business marketing initiatives. This individual will also serve as the primary contact point for all media and tour requests as well as assist with planning and execution of several annual farm events.  Additionally this position will assist with some administrative and farm operation responsibilities.

 

DUTY LOCATION:

JBG Organic Farm, Garfield, Texas Farm: 4008 River Road, 78612

 

RESPONSIBILITIES:

HR

• Oversee the hiring of all positions at the Hergotz Lane and River Road farm locations
• Coordinate volunteers at the River Rd Farm
• Develop marketing materials to recruit staff and volunteers as needed.  Plan and execute distribution of signage. Maintain contacts with local businesses (wellness coordinators, team leads) and schools for farm volunteer days.
• Prepare, post and manage employee job postings on various platforms
• Assist with the interview, hiring and training of employees.  Assist with termination, employee exit interviews and employee exit checklist.
• Manage JBG Organic jobs email account, and maintain interview and hiring calendar
• Addressing any employment relations issues, such as work complaints and harassment allegations
• Serve as the point-person for employees questions, grievances, and serve as a liaison between staff and management
• Assist Operations Manager with bi-weekly Payroll (ADP)
• Job Injury Reporting and Work Compensation Coordination

 

MARKETING/PR

• Field all media and tour requests, and work with farm owner to prioritize, schedule, and respond to inquiries
• Alert local media through press releases or other means of upcoming events, or exciting happenings at JBG.
• Work with management and staff to brainstorm, plan, and execute opportunities for creative engagement with our CSA Members.
• Work with farm owner to select and implement marketing measures to achieve annual CSA Membership goals.  
• Responsible for professional writing and editing for various outlets including press releases, general marketing materials, JBG website, internal communications
• Coordinate regularly with JBG marketing staff and provide content for candid, ‘behind the scenes’ photo and video content from farm and updates on farm happenings and news
• Maintain professional networks with influential media outlets and journalists to place stories about company news and other initiatives.
• Assist with event planning
• Create written and visual content (press releases, corporate announcements, and creative content).
• Collaborate with owner and management, to craft and pitch press releases and thought leadership columns.

• Work with owner, management and staff to promote, plan and execute 3-6 annual farm events including: Annual Spring Picnic, Annual Fall Open House, Gardening Workshops, Canning Workshops, Farm Dinners, CSA Member Meet-Ups, and Employee Holiday Parties, U-Picks
• Develop content for JBG Blog
• Work with Web Developer to update website content and design

 

FARM OPERATIONS

• Periodically may be required to run errands to pick up parts, supplies, or transport employees or vehicles
• Supply ordering

 

QUALIFICATIONS:

Required

• Bachelor or Masters in Human Resources, Business Administration, Management, English, Journalism, Communications, Marketing or Graphic Design preferred
• 3-5 Years work experience required in a related field

 

Preferred

• Bilingual, English & Spanish
• Experience in PR, HR, or marketing fields
• Experience with ADP or other major payroll systems
• A passion for local organic agriculture
• Experience with Excel, Word Press or HTML
• Experience with desktop publishing, graphic design software (Adobe Illustrator and/or Photoshop)
• General IT Expertise - Computer/hardware/telephone troubleshooting, networking, software….a big plus!

 

Knowledge/Skills/Abilities Desired

• Seeking highly organized individual who prefers muli-tasking and working in a fast paced environment
• Excellent communication skills, both written and verbal
• Excellent creative/professional writing and copy editing skills
• Ability to work on strategic planning as well as organize and focus on day-to-day tasks
• Team Player...Flexibility to help out where needed.
• Responds well under pressure with strict deadlines
• This individual should be a “people person” and should be able to connect with our diverse employee population, with local media outlets, as well as with farm guests

 

SCHEDULE:

Monday-Friday, 8am-4pm.  Weekend shifts occasionally depending on special local events or Farm Events.

 

PAY:

$15-18/hr, depending on experience

 

BENEFITS:

Vacation and sick leave, health insurance and weekly organic vegetable CSA share and eggs every two weeks

 JBG Assistant Wholesale Sales Manager

Job Overview: This primary responsibilities with this part-time position will be assisting the Wholesale Sales Manager in the recruitment of new wholesale accounts, and in the management of existing accounts. In addition, this individual will be responsible for managing the office and barn supplies needs of the JBG Packing Shed facilities.

Hours: 25-30 hours a week, $14/hr

Proposed Schedule:

Monday: 9-4pm Tuesday: 9-4pm Wednesday: 9-4pm

Thursday: 9-1pm

Friday: 9-1pm

Wholesale Department

• Help answer wholesale phone and email correspondence
• Help enter daily orders into Quickbooks and generate invoices
• Help generate a master packing list for Wholesale Packing Manager
• Help communicate specific order requests to Wholesale Packing Manager
• Help maintain a list of potential new wholesale and restaurant accounts including contact information
• Help deliver sample product to restaurants
• Help pack late orders
• Occasionally deliver late-orders to local restaurants
• Help with overall chef-to-farm relationships
• Help with customer payment processing

 

Administrative Duties

• Help cover front office phone if CSA Administrator is at an event/on deliveries
• Order office and packing supplies, when needed
• Help greet farm visitors and wholesale customers picking up orders

 

Qualifications

• Bachelor's Degree
• Strong written and verbal communication skills
• Ability to mulit-task
• Ability to be a team-player This individual must possess a personal vehicle that he/she is able to use for occasional deliveries and site visits. JBG Organic will reimburse for all gas expenses.

Preferred

Interest in local agriculture, food, and food systems

CSA Box Contents Week of May 13th

CSA Box Contents Week of May 13th

Large Box
Beets
Broccoli
Cabbage
Carrots
Cucumber, Pickling
Greens, Chard, Rainbow
Kohlrabi, Purple
Leek
Onion, Bulk
Potato
Squash, Farmer's Choice

FARM MECHANIC

 

Location: 4008 River Rd. Cedar Creek, Tx 78612

Reports to: Farm Owner/Manager

Coordinates with: Farm Mechanic

Compensation & Benefits: Payment is $14-15/ hour, depending on experience, paid bi-weekly.

 

Position Summary

This position is responsible for helping maintain the farm’s trucks and equipment.  Prospective applicants should have relevant diesel and gas mechanical experience.

• Responsibilities include coordinating the farm’s equipment repair and preventative maintenance program for the company’s fleet of delivery vehicles, farm vehicles, tractors, various types of power equipment and specialized vegetable machinery
• Conducting weekly vehicle inspections and assessments
• Assisting with basic preventative maintenance such as oil changes, air filter cleaning replacement, PM interval window stickers repairs
• Scheduling equipment repair
• Ordering parts
• Managing work priorities of the Farm shop
• Coordinating with management to ensuring the farm has proper tools, equipment, and supplies needed to perform various work

 

Qualifications Requested

• Minimum of 3-5 years of professional gas and diesel mechanical repair and/or service management experience preferred
• Tools not required but a plus
• Basic computer skills required. i.e google docs, excel spreadsheets etc.

 

Directions for Applying

Thank you for your interest in JBG Organic! Please send an email to jobs@jbgorganic.com with your resume and relevant work history. You will be contacted for further information if we find that you might be a good fit for this position.

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

Recipes and Photos by Megan Winfrey

Last weekend was one of those that you want to stretch on and on and on. 4 of my favorite ladies and I met up at a family ranch out in Doss, just west of Fredericksburg. We enjoyed several leisurely walks through the pastures and along the newly filled creek, lots of goats, 1 friendly horse, late night spades over mezcal cocktails, and of course an abundance of delicious food. I brought along 2 boxes of the most beautiful fresh capellini pasta made that morning by my friend Nick DeCarmine. I met him when he was making fresh pastas for Asti Trattoria, but he's since ventured out solo and started his own company called DeCarmine's Handmade. You are definitely going to want to place an order through his website and follow him on Instagram for daily pasta pics that will make you drool on your phone. Between the fresh pasta, some lemons, eggs, cheese, spices, fresh bread, and a bounty of JBG veggies and herbs, we pulled together two delicious and healthful meals - no cookbooks, no recipes. Not being tethered to a recipe is so freeing - you can riff off your friends, shake it to some tunes, and sip on that cocktail without constantly looking down or worrying about missing a step. It's the kind of cooking that's being taught over at Club Homemade, which y'all have read about in previous JBG blogs. Be sure to check them out and sign up for a class if you haven't already!



As you'll see below, as long as you have the basics on hand like salt, pepper, butter, oil, and citrus - you don't need much else. Those few things will work together to enhance the natural flavors of your organic produce, and that's the best way to enjoy it!

Supper

Chop a few fennel bulbs, a couple small onions, a few cloves of garlic, some green onions, and a handful of parsley. Sauté in a tablespoon or two of butter over low heat until soft and translucent.

Get a big pot of water going over high heat and add a generous amount of salt. Once the water reaches a rolling bubble, turn it down a bit so that it's not violently churning before adding the fresh pasta. She's delicate! Separate the noodles gently with your fingers gently drop it into the pot. Give it a stir, and check its doneness after 45 seconds. If it's not quite there, check it again at a minute, then at a minute and a half until it's al dente. Strain quickly (save some pasta water!) and toss with a bit of olive oil to prevent sticking.

In a big bowl, toss together the cooked pasta, the sautéed veggies, A LOT of parmesan cheese, some generous squeezes of fresh lemon juice, and about 1/2 - 1 cup of pasta water. Gorgeous.

Slice some squash or zucchini into 1/2 inch rounds. Season with olive oil, salt, pepper, garlic powder, and paprika (or whatever spices you fancy) and bake in the oven at 350 until tender.

The first of the summer tomatoes have started to emerge, and I couldn't resist! Slice tomatoes and fresh mozzarella and gather some fresh basil from the garden or wherever you can. Make stacks of tomato, basil, mozzarella, then more basil and top with balsamic vinegar if you have it or just humble salt and pepper.

Breakfast

Scramble up about a dozen eggs in a large bowl and add lots of chopped dill, parsley, basil. some salt and pepper. Add a couple pats of butter to a large skillet and heat over medium-low. Once the butter melts, pour in the eggs and stir, cooking slowly, until soft scrambled. Cut off the heat but let the eggs rest in the pan to harden up just a bit more before serving.

Shred a bundle or two of carrots, maybe 10-15, into a bowl. Add a generous amount of fresh lemon juice, chopped dill, a couple dashes of soy sauce and a sprinkle of sugar and a bit of salt. Yum.

Peel and thinly slice a few kohlrabi bulbs. Mandoline recommended. Spread onto a plate and drizzle with olive oil, lemon juice, and salt.

Recreate the kale + veggie sauté from supper, add some soy sauce, leave out the pasta. (or not)

Butter and toast some fresh sourdough bread.

Greek yogurt makes everything better. Add it to bites of egg on toast and forkfuls of carrot slaw.

Fresh fruit never hurt anyone!

Coffee/tea/mimosas/micheladas are always recommended.

Happy Friday, farm friends! As we dig into the depths of springtime, we are a flurry of activity here at JBG. The farm is always a hive of activity, but there’s something different about spring. It’s such a magical time in Central Texas. Like Brenton mentioned last week, we are doing some much needed rearranging of farm positions. It’s immensely exciting, overdue, and will ameliorate daily operations vastly. If you or a friend are interested in the farm business, hop on over to our jobs listing page and peruse!

Farm News from the TX Capitol

Very exciting news comes from the capitol this week. Thanks to all the lobbying by the Texas Farmers Market, the Farm & Ranch Freedom Alliance, and calls/visits from central Texans to their representatives, Senate Bill 932 has been unanimously passed by the Texas House of Representatives! The Senate bill caps permit fees that local regulators can impose on farmers market vendors and farmers at $100 per year. Less fees translate into vendors and farmers participating in more markets. Mutually benefitting our community as more high-quality, local, organic food will be more readily available. According to Texas Farmers Market, “before this bill passed, many farmers’ market vendors were charged more in health department fees than local McDonald’s!” We are elated for this welcome change.

Lyndsie working the Texas Farmers Market at Mueller. Photo by Scott David Gordon.

TFM + AFS Modified Screening

This coming Tuesday, May 21, Texas Farmers Market and Austin Film Society will be screening the film, Modified. “In the award-winning new documentary MODIFIED, the filmmaker and her  mother embark on a very personal and poignant investigative journey to find out why genetically modified organisms (GMOs) are not labeled on food products in the United States and Canada, despite being labeled in 64 countries around the world.” There will be a small farmers market and a discussion panel laden with agricultural and local food heavy hitters like: Edwin Marty, Sustainable Food Policy Manager, City of Austin; Ben McConnell, Founder of Bouldin Food Forrest; Liz Mejia, Founder of Green Hen Farm; Alvaro Mejia, Founder of Green Hen Farm; James A. Brown, Founder of Barton Springs Mill; and Kate Payne, Executive Director at Texas Farmers’ Market (Moderator). It is sure to be an extremely enlightening evening. Find more info here.

Stills from the movie, Modified.

CSA Yard Signs!

CSA Members, check out these yard signs! Do you just love your CSA Box and want to unabashedly flaunt it to your neighborhood? Please let us know if you'd like a yard sign, and we'll send one along with your next share. Just email Faith at farm@jbgorganic.com and she'll hook you up!

Yard sign! Photo by Scott David Gordon.

Spring Harvest Updates

In other JBG news, we are in the sweet spot of mid-spring harvest. Loads of cool weather crops are still thriving, and some tender summer crops are trickling into markets. CSA members often laud that this time of year is why they joined the CSA in the first place as there is seemingly endless variety and diversity. Get out to markets and relish the diversity this weekend. Cooler weather crops like lettuce and kale won’t be lingering for much longer as the heat arrives. We have cucumbers, more squash, onions still coming in, leeks, and even some cauliflower this weekend! Peppers, tomatoes, and eggplants will be arriving soon! Summer is right around the corner. ‘Til next time, folks!

Assistant Farm Manager

Location: 4008 River Road, Garfield, Texas 78612

Reports To: Farm Owner/Manager

Supervises: Farm Administrator, Greenhouse Production Assistant, Farm Production Team Leads

Position Summary:  This position works closely with the Farm Manager to lead the farm staff in implementing JBG Organic’s annual production plan.

 

Qualifications

Required

• Familiarity with National Organic Standards, GAP Certification, FISMA Guidelines
• An understanding of agricultural methods, fertilizers, pesticides, irrigation, cultivation and farm equipment and operation, with a strong emphasis on mechanical skills.  
• Advanced Excel knowledge 
• Excellent organizational/multi-tasking ability and judgement in prioritizing responsibilities/delegating tasks 
• Excellent communication and team-building skills
• Ability to work additional hours as needed, particularly during peak seasons

 

Key duties include:

• Assists in the development of weekly schedules for crop and greenhouse production
• Maintain records of all inputs and farm production activities for Organic Certification and Food Safety Requirements.  Including: all greenhouse activities, cover crop seeding,direct seeding and transplanting, spraying, fertigation, pest and disease problem locations, harvesting, bed cleaning, .
• Develop an annual crop plan with the Farm Manager and other key farm sales staff and managers
• Maintain daily records for all Schedules and record keeping for bed preparation, field planting/seeding, greenhouse seeding, field cleanup
• Supervise and coordinate between different Farm Production Team.

 

Greenhouse Production Supervision  

Assistant to insure quality and production schedule is met for transplants for field planting and commercial transplant sales.

• Communicate the greenhouse seeding plan two weeks in advance
• Monitor plan implementation and the health and care of the transplants in the greenhouse.
• Assist with monitoring field production.  Farm manager has primary responsibility.

 

Transplant Team Lead

• Supervise the Transplant Crew Lead to schedule weekly and daily bed seeding field locations

 

Coordination Duties

• Coordinate with the Senior field staff members and other tractor operations to schedule weekly and daily bed preparation and location
• Provide tillage plan 3-4 weeks in advance
• Coordinate the direct seeding to schedule weekly and daily bed seeding and location
• Coordinate with the farm manager to provide weekly and daily plans and communication regarding scheduled daily field planting and seeding irrigation setup needs or adjustments on bed preparation or location.
• Monitor Crop Plan implementation
• Communicate on a daily basis plan changes depending on weather and workflow.
• Coordinate daily harvest.  Maintain communication regarding plant quality, harvest yield, harvest times, and when crops are ready to be terminated
• Maintain communication with harvest manager for improving crop plan in future yields and document input for use in future crop planning.

 

Crop Planning

• Assist Farm Manager and coordinate with sales departments to develop annual production plans based on departmental demands
• Development of annual crop plans and production modeling
• Harvest yield forecasting.  Field Maps: block and bed locations and associated yields and crop values
• Maintain Weekly and Daily Planting Plan Schedule and weekly plan on board

• Assigning work tasks/preparing maps for staff for tillage bed preparation, fertilization, seeding/transplanting, fertigation and spraying

 

Research

• Investigate and solve problems in greenhouse management, disease, soil fertility, plant health, fertility deficiency through research and coordination with agricultural professionals. 
• Post harvest problems with produce, equipment problems, ordering supplies and parts, etc.

 

Purchasing and Budget Management

• Seed purchasing and inventory
• Supply ordering - Coordinate with Farm Admin to order Fertilizers, plastic, drip tape, (all agricultural inputs)

• Maintain expenditures within budgets for the farm and manage the farm P&L

• Work with Service Manager on Parts procurement, vendor contacts and current system for managing and prioritizing maintenance and repairs
• Coordinate with Farm Admin to Process orders, track supplies and parts and keep appropriate records

 

Communication Duties

• Communicate and coordinate with the farmer and Garfield Farm Production Team.
• Assist in conducting morning staff meeting along with the farm owner/manager and delegating daily tasks to the Harvest, Planting and Growing Teams

 

Planting and Crop Record Keeping Duties

 

Certification and Record keeping

• Print out map highlighting the block and bed for spraying and fertigation
• Comply with Sustainable, Organic and GlobalGAP production standards where applicable

 

Asset Liquidation

• Coordinate with Farm Admin to Prepare and post written ads with photographs on Craigslist and other venues to assist in liquidating farm assets.

 

 

Schedule: Full-time, Daylight to approximately 4pm daily

Compensation & Benefits: Varies depending on experience

Directions for Applying

Please send an email to jobs@jbgorganic.com 

• Subject Line should read “[Job Title]: [First Initial]_[Last Name]” … For example, “Planting Crew Coordinator: J_Smith”
• Ensure that it contains your contact information.
• Attach three documents to your email, ensuring that their file names are clear: 1) Cover Letter 2) Resume 3) List containing the contact information of two professional references

 

Thank you for your interest in JBG Organic! You will be contacted for further information if we find that you might be a good fit for this position. 

 

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

 

CSA Box Contents Week of May 20th

CSA Box Contents Week of May 20th

Large Box
Beets
Cabbage
Carrots
Cucumber
Greens, Chard, Rainbow
Greens, Kale, Curly
Kohlrabi, Purple
Leek
Lettuce, Romaine
Onion, Bulk
Potato
Squash, Farmer's Choice

Author: The Migoni Kitchen / Servings: 2 people / Total Time: 30 minutes (cook time) plus 30 minutes-1 hour marinating time

These sesame and ginger tofu soba noodle bowls come together in under 30 minutes and make for a great healthy weeknight dinner or quick lunch! The perfect way to use up some carrots, herbs, green onions, and those cucumbers we’ll be getting our CSA Boxes here pretty soon! If you prefer to have meat with your bowl over tofu, this dish can be easily adapted for chicken or beef as well.

Ingredients

Sesame Ginger Tofu

• 12 ounces Extra-firm Tofu Drained and cut into cubes
• 1 Tablespoon Maple Syrup
• 2 Tablespoons Soy Sauce
• 1 Teaspoon Ginger Grated
• 1 Tablespoon Sesame Oil
• 1/4 Cup Cornstarch
• 2 Tablespoons Canola Oil

Soba Noodle Bowl:

• 6 Ounces Soba Noodles About 2 individual portions
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Sesame Oil
• 1.5 Tablespoons Mirin
• 1.5 Tablespoons Sambal Oelek or other chili paste
• 1 Medium Cucumber Sliced thinly
• 2 Medium Carrots Sliced thinly
• 1 Bunch Green Onions Diced
• 2 Tablespoons Cilantro Chopped
• 2 Tablespoons Peanuts Chopped or crushed

Instructions

Sesame Ginger Tofu

Combine the ingredients for the tofu marinade in a large bowl or zip lock and mix well to combine.

Add your diced tofu and marinate for at least 30 minutes or overnight.

Remove the tofu from the marinade and pat dry.

Toss in cornstarch, tapping off any excess.

Heat canola oil over medium-high heat. Sear tofu on each side until slightly golden brown.

Remove and set aside while you prep the remaining ingredients.

Soba Noodle Bowls

Cook soba noodles according to package instructions, usually boil about 3-5 minutes then immediately drain under cold water.

While the soba noodles are cooking, mix together the ingredients for the dressing (soy sauce, mirin, Sambal Oelek, and sesame oil.

Top the soba noodles with your seared tofu, sliced cucumbers, and carrots. Add green onions, cilantro, and peanuts for garnish before drizzling with the dressing.

Peppers shaping up. Photo by Scott David Gordon.

Things are heating up, and a plethora of peppers, tomatoes, eggplant, and okra are on the way to market soon! We are hiring an amalgam of positions at the farm, so if you or a friend love vegetables and sunshine, check out our job listings here!

Bell peppers. Photo by Scott David Gordon.

Shishitos!! Photo by Scott David Gordon.

Okra bloom. Photo by Scott David Gordon.

Carrot harvest. Photo by Scott David Gordon.

Harvesting carrots. Photo by Scott David Gordon.

Rows of tomatoes. Photo by Scott David Gordon.

Tomatoes shaping up! Photo by Scott David Gordon.

Gorgeous tomato colors. Photo by Scott David Gordon.

Show-stopping red of the tomatoes. Photo by Scott David Gordon.

Summertime is right around the corner (as the humid and higher temps this week might have hinted) meaning our favorite summertime crop is soon to be at peak harvest! That’s right, tomatoes, we’re lookin’ at you. We’ve already harvested some gorgeous green tomatoes, but there will soon be a cornucopia of multi-colored ‘maters that scream summer at your local market!

Tomato gradients. Photo by Scott David Gordon.

Want to ensure your portion of the tomato harvest? With a cooler spring that has been very kind to our burgeoning tomato crop, you won’t want to miss a piece of this better than ever harvest. For a very limited time, we're having a BULK TOMATO PRE-SALE. Pre-order 20 lbs. of our mouth-watering beef steak slicing tomatoes, and we'll deliver them to a farmers' market of your choice during the peak of our tomato season. Projected delivery dates are either the end of June or early July! We will contact you to schedule your pickup day as peak harvest approaches. Order now, and reserve your portion of our tomato harvest! We will deliver the tomato bounty to your local market (see the list of markets here).

Rows and rows of 'maters. Photo by Scott David Gordon.

Why all the pre-sale hype? Every time we walk by our rows of tomatoes, our mouths start watering at the thought of farm-fresh BLTs, bright tomato sauces, tomato martini (anyone?!) and perhaps our favorite way to enjoy a homegrown tomato - sliced thick with salt, pepper, and a bit of olive oil. We want to share this seasonal 'mater mania with you.

Simple and gorgeous tomatoes. Photo by Mackenzie Smith Kelley.

Pre-order your 'maters now! We promise they're just like the ones your mamma grew! (Or daddy, or grandpaw, or Uncle Bob...)

Tomato U-Pick bounty. Photo by Scott David Gordon.

CSA Box Contents Week of May 27th

CSA Box Contents Week of May 27th

Large Box
Cabbage
Carrots
Cucumber
Farmers Choice
Greens, Collards
Greens, Kale, Curly
Herb, Fennel
Lettuce, Romaine
Onion, Bulk
Pepper, Sweet
Potato
Tomato

Photos and piece by Mackenzie Smith Kelley

Priya Krishna’s recipe for spinach and feta cooked like saag paneer has taken my favorite Indian dish to new heights. The beauty of this recipe, made first by Priya’s mom, Ritu, on a trip to Greece in the 90’s, isn’t just that tangy, salty feta replacing paneer for a much more complex banter between spinach and cheese. Nope. It’s all that and the bold blend of coriander toasted in ghee or olive oil with ginger, garlic, green chile, and loads of spinach, then blended with lime juice and cilantro.

But it doesn’t stop there!

This dish is finished with whole cumin seeds, dried red chile, and asafetida toasted in ghee or olive oil, one version of chhonk (or tadka, vagar, or oggarane, depending on what part of India we’re talking about). It is worth it to try this recipe and make the chhonk as written with whole cumin and asafetida, because the seeds add a pleasant crunch and the asafetida exponentially enhances the flavor of everything it’s cooked with. But, if you don’t have those two ingredients on hand and or the time to drive to Anand Bazaar to buy them, powdered cumin will work in a pinch and not having asafetida isn’t a deal breaker.



The spices and the feta do a nice job of balancing the bitter flavor that sometimes comes from heartier greens, so swapping out some or all of the spinach for kale, collards or swiss chard is an excellent way to use up the greens in your CSA.

I had the great honor of being hired to photograph Priya’s new book, “Indian-ish, Recipes and Antics from a Modern American Family” last year, and have thoroughly enjoyed cooking from the book ever since. My knowledge of how to cook Indian food is so much greater now, as is my understanding of what it means to be an American. Make Priya's recipe for spinach and feta cooked like saag paneer with the bounty from your CSA and you'll get what I am saying.

Recipe from Indian-ish, Recipes and Antics from a Modern American Family



Serves 4

• ¼ cup + 2 tablespoons ghee or olive oil, divided
• 2 tablespoons coriander seeds
• 2 green cardamom pods, or ¼ teaspoon ground cardamom (freshly ground is best)
• 1 small yellow onion, diced into ½-inch pieces
• 1 tablespoon roughly chopped fresh ginger
• 1 garlic clove, minced
• 1 pound fresh baby spinach (10 to 12 cups)
• ½ tablespoon fresh lime juice (from about a quarter of a lime), plus more if needed
• 1 small Indian green chile or serrano chile, roughly chopped
• 1 teaspoon kosher salt
• 6 ounces feta cheese, cut into ½-inch cubes (a little over ½ cup)
• 1 teaspoon cumin seeds
• ¼ teaspoon asafetida (optional, but really great)
• ¼ teaspoon red chile powder

In a large pan over medium heat, warm ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.

Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.



While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as—you don’t want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.

Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.

Hey guys!

JBG Head Farmer, Brenton Johnson, here with an update on this year’s tomato crop and bulk sale. We just started picking tomatoes, on Saturday, May 25th to be specific. Maybe some of you were lucky enough to taste the first tomatoes of the season at the farmer's market last weekend. Delicious, right? It looks like we're gonna have an awesome crop this year... the plants look great.

Tomato bounty. Photo by Scott David Gordon.

Now for the bittersweet news... we only had time to plant one succession of tomatoes this spring, so we're only expecting to have them for the month of June. Unfortunately, since we didn’t plant as many tomatoes this spring, I don’t think that we will have a tomato U-Pick this year. The first big harvest is just around the corner, starting during the 1st week of June. So, if you want to enjoy some of our certified organic, delicious, mouthwatering, farm fresh, red juicy tomatoes this year, please order now! It's definitely going to be a short season!

Tomatoes shaping up beautifully this year. Photo by Scott David Gordon.

Choose between large homegrown tomatoes, mixed cherry tomatoes, San Marzano sauce tomatoes, or green tomatoes. You can have them included with your CSA delivery home delivery or choose your favorite farmer's market for pick-up.

Tomato gradient. Photo by Scott David Gordon.

Happy Summer,

Brenton Johnson