CSA Box Contents Week of June 3rd

CSA Box Contents Week of June 3rd

Large Box
Beets
Cabbage
Carrot, Rainbow
Cucumber
Farmers Choice
Greens, Kale, Curly
Herb, Fennel
Okra
Pepper, Sweet
Squash, Yellow
Tomato

Recipe and Photo by Megan Winfrey

These hearty bundles of romaine have been making me so happy lately. Chopped salads, char-grilled caesars, dippers, and lettuce wraps (to make a few) are such easy ways to munch these crunchy leaves and keep cool in the rising heat. We love to make lettuce wraps on fridge clean-out days because you can throw practically anything into romaine and guarantee it will be delish. Feta is by far my favorite cheese to pair with lettuce wraps. Chilled crisp lettuce, warm filling, and cool salty feta are a perfect combo bite after bite.

For these particular lettuce wraps, I started by softening chopped garlic and onion in a skillet over medium-low. I added ground turkey, seasoned with salt, cracked white pepper, ground ginger, garlic powder, and a hint of cayenne, then cranked the heat up to medium-high. I like ground turkey to get nice and brown - I find that it looks more appetizing and adds more flavor.

Once the filling is cooked you can get creative with the toppings. I like chopped pickled jalapenos, fresh onion, tomato, and cilantro, toasted pepitas, feta or queso fresco, and always hot sauce.

Brenton's tomato varieties this year. Photo by Scott David Gordon.

We have been busy picking tomatoes at the farm! It feels like all of a sudden it's summer. We have had such an unusually cool year... it hasn't even been in the high 90's yet and it's Austin in June! This means that our tomatoes have been ripening later than usual. Normally by this time of year, we are harvesting loads of tomatoes, and next week will be our first major harvest. We have a great variety this year (as you can see in the photos): Heirlooms, San Marzanos, Cherries, and the big ole slicer Beefsteaks!

Like we mentioned last week, we didn't plant as many tomatoes this year, so our tomato season will be shorter and more focused on getting the best tomatoes we can to our CSA community! We aren't doing a U-Pick, so if you want to ensure your portion of the tomato harvest, grab some 'maters through our bulk sale.

With all the rain, it's like a forest out at the farm. We are just starting to harvest eggplant, peppers, and okra, and getting sweet potato planting started, too. Come check out the summer harvest at markets this weekend.

Tomato babies growing strong! Photo by Scott David Gordon.

Checking out the 'mater bounty. Photo by Scott David Gordon.

Cilantro. Photo by Scott David Gordon.

Beet harvest. Photo by Scott David Gordon.

Tomatoes in all their different hues. Photo by Scott David Gordon.

Harvesting tomatoes. Photo by Scott David Gordon.

Towers of tomatoes. Photo by Scott David Gordon.

Gorgeous tomato striations. Photo by Scott David Gordon.

Peak tomato harvest is right around the corner, and we couldn't be more elated. Chomping into a fresh juicy 'mater is like tasting sweet, succulent sunshine. The arrival of this beloved nightshade also denotes the dawn of our sweatiest season, summer! Our recipe developers have honored this summertime darling in all sorts of diverse and nuanced ways over the years, and this week we want to highlight five of our favorite recipes.

5. The Simple Caprese Salad - Let Your Tomatoes Shine

We love recipes that simply adorn tomatoes so that their inimitable taste is not adulterated, and Mackenzie hits the nail on the head with her Caprese salad.

Caprese Salad by Mackenzie Smith Kelley.

4. Canned Tomatoes - Your Ticket to Summer in the Depths of Winter

Though this might not seem like the most exciting recipe, there is definitely some serious magic in opening up a bottle of summer-fresh tomatoes in the thick of winter to add to bolognese sauce or pizza sauce. Megan's recipe is a sure fire way to can up the summertime.

Whole canned tomatoes. Photo by Megan Winfrey.

3. Tomato & Peach Salad with Labne & Tomato Vinaigrette - Showstopping + Mouth-watering Gorgeousness

This salad came into our lives at the JBG Tomato Party a couple years back, when Mackenzie "threw" it together because she was missing certain ingredients for another plate. If you want to impress guests with some tangy labne, peaches and tomatoes at their peak ripeness (very important), some herbs, and a drizzle of vinaigrette... do yourself a favor and make this dish! Serve with warm crusty sourdough, and you will soon be swooning, too.

Tomato & Peach Salad with Labne & Tomato Vinaigrette. Photo by Rick Cortez.

2. Tomato & Honeydew Gimlet and The Tomato Martini - 'Mater Cocktails That Are Sure to Make You Everyone's Favorite Bartender

Nadia, our favorite farm mixologist, says it best re: her Tomato & Honeydew Gimlet, "This twist on a classic gimlet is the epitome of summer - the sweet juicy honeydew is a perfect contrast to tart -- almost grassy -- green tomatoes. Gins are distilled with various botanicals such as juniper berries, so using a fresh herb like basil is the perfect complement to those earthy spices."

Equally as delicious, Megan's take on the Tomato Martini is subtle, crisp, and refreshing.

Friends enjoying Nadia's gimlet by Rick Cortez, and Megan's 'mater martini by Megan Winfrey.

1 - Brenton Johnson's Famous Fried Green Tomatoes - A Classic

Nothing says home quite like a fresh batch of fried green tomatoes for native Alabamian and head farmer, Brenton. The recipe is super simple and results never disappoint. The crispy and salty outside paired with the succulent farm-fresh green 'maters on the inside will transport you to your version of comfort any night of the week.

Brenton preparing green tomatoes. Photo by Scott David Gordon.

Fried green tomatoes in the skillet. Photo by Scott David Gordon.

We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

JBG-ers. Photo by Scott David Gordon.

Faith (Customer Service Extraordinaire)

My pick this month is Parallel Lives. Remember the black-haired witch from Hocus Pocus? Well, she wrote a two-person play with her comedic partner Mo Gaffney, and it's really funny. Go see it!

Heydon (Farm Writer)

My dear friend, Kathleen got married this past weekend and had a really intimate post-city hall lunch with friends at Bufalina. It was my first time visiting this Austin establishment and the pizza was perfection. Not to mention the summer salads and charcuterie boards... it was the perfect place to share food with friends and celebrate. Check it out!

Kathleen, the bride, at Bufalina. Photo by Heydon Hatcher.

The summer heat is upon us and my swimming needs have increased tenfold, so Deep Eddy and Barton Springs are, of course, my June staff pick. There's nothing like the cooling spring waters of these two Austin mainstays.

Friends at Deep Eddy. Photo by Heydon Hatcher.

Devon (Farmer's Market Manager)

Summer veggies are back and I am so happy to see them! And tomatoes are finally here!! I love canning homemade tomato sauce. Last year I saved a few jars worth and every time I opened one I was renewed with the pride of eating food that I made fresh and successfully stored. My family was always big on preserving food. When I was growing up, my stepdad had a garden in the backyard and he put up homemade pickles and jams every year. My great-grandmother had years and years worth of olives from her tree canned in the pantry. I remember being a kid and eating a jar of olives that had the year BEFORE I was born on the label. So I like to preserve food to carry on the tradition and also have peace of mind that I'm less likely to starve when the zombie apocalypse hits.

This summer, I'm really looking forward to canning/preserving even more than I did last year. My pickles last year were a flop so I hope I can keep them crisp this year. I may pickle some okra and yellow squash too. I would like to get peaches at the markets to make jams and pies.

And once I make a big ol' batch of tomato sauce then I can make veggie lasagna, eggplant Parmesan, spaghetti, etc. My veggie lasagna is killer! I make it without noodles and just use thinly sliced eggplant, zucchini, and summer squash instead. I make vegan ricotta out of cashews and a "meaty" mushroom and onion mix, layer it all up, top it with some store-bought vegan cheese and pop it in the oven. I have perfected this recipe over the years, stealing elements from recipes I have found online. It takes me several hours to make but it's so worth it! Even meat lovers agree that it is yummy and satisfying. This summer is going to be so delicious!

Megan (Recipe Developer)

Girls trip to Orcas Island!!! I’ll never miss an opportunity to visit the San Juan Islands, it’s Pacific Northwest paradise! Hopefully, we’ll see some whales, and we will definitely be hiking, oyster eating, lake swimming, fruit picking, kayaking, and porch hanging to our hearts' content.

Fruit picking in the San Juan Islands. Photo by Megan Winfrey.

Oysters! Photo by Megan Winfrey.

Mike Mo (Wholesale Manager)

HBO's new show, Chernobyl. It's frightening, eye-opening, and crazy how little the world knew about what was happening at the time. Check it out.

Stephanie (Farmer's Market Crew)

I was just reminded that I've been working with JBG since 2011! I was part of the wonder-team at Barton Springs Farmers Market back in the good 'ole days. At the time, I found myself missing my family farming roots and needed a fix; JBG saved the day! I still happily jump behind the booth from time-to-time but this past year, I've been spending more time with the family on our new property in Northeast Texas. I am able to follow my true passion, being a wildlife biologist for myself, without getting paid. Management plan in place, check, bluebird boxes, check, honeybees, check, playing with wild plants and animals, check!

Turtle friend on the property. Photo by Stephanie Shelton.

Hannah (Farmers' Market)

Now that summer is here I am stealing my mom's vintage convertible and riding around town or into the hill country with my little sister & her GSP pup, Grady!

GSP, Grady. Photo by Hannah.

CSA Box Contents Week of June 10th

CSA Box Contents Week of June 10th

Cabbage
Carrot, Orange
Eggplant, Medley
Greens, Chard, Rainbow
Greens, Kale, Curly
Herb, Fennel
Leek
Okra
Onion, Bulk
Pepper, Sweet
Potato
Tomato

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.

The responsibilities & duties listed above are intended to communicate general priorities of this position, but should not be understood as an exhaustive list of all work requirements to be completed at JBG Organic. Farms require flexibility! We are committed to training, developing, and promoting from within the company based on performance.

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.

Author: The Migoni Kitchen / Servings: 6 people / Total Time: 2 hours (rise time for dough), 15 minutes cook time

Once the weather heats up, we turn to no-cook or grilling recipes as much as possible. Who wants to turn on the hot oven in this Texas heat?? Enter this easy grilled flatbread recipe! We use a basic charcoal grill and love the results. This grilled flatbread is incredibly delicious and can be topped with really any ingredients you want! Let’s start with our personal favorite – grilled zucchini, ricotta, and hazelnut flatbread!

The dough recipe features only a few ingredients that you likely already have on hand in your pantry! Flour, yeast, milk, sugar, and salt. It does need to rise for a good 1-2 hours, so this is a great recipe to prep on a weekend for those that work during the week! The dough recipe makes about 3 flatbreads, so even better, make this for your next get together and pair with a batch of your favorite cocktail for a fun night.



Ingredients:

• Flatbread Dough (Makes 3 flatbreads)
• 1 Cup Bread Flour
• 1 Cup All Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Packet Fast Acting Yeast
• 1 Cup Whole Milk
• 1/2 Teaspoon Sugar
• 1 Tablespoon Olive Oil for brushing prior to grilling

Toppings

• 3 Large Zucchini Sliced into approximately ¼ inch rounds
• 12 Ounces Whole Milk Ricotta
• 3/4 Cup Hazelnuts Chopped
• 1/4 Cup Fresh Basil Chopped
• 1/4 Cup Extra Virgin Olive Oil
• Sea Salt for Topping
• 1 Teaspoon Black Pepper

Instructions:

Dough:

Combine the flours and salt into a large mixing bowl or bowl for your standing mixer.

Combine the milk with the sugar and microwave for about 30 seconds to warm it slightly. Stir to dissolve the sugar, then add the yeast packet.

Allow the yeast to proof for 1-2 minutes. You should see a bubbly foam forming. If this does not occur, your yeast may be old or no longer active.

Once the yeast has proofed, you can add it to your flour mixture and knead using the dough hook attachment or by hand for about 5-6 minutes.

The dough should be soft and stick to itself. If it feels dry, you can add 1 tablespoon of water as needed until the desired consistency is reached. Cover with plastic wrap or damp towel and let rise for about 1-2 hours or until the dough has doubled in size.

Toppings:

While the dough is proofing, toss your zucchini in about 1/4 cup of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper.

Get your grill ready, you want it reaching medium-high heat.

Grill the zucchini for about 2 minutes on each side then remove from the grill and set aside.

Once the dough is done proofing, divide it into 3 equal parts. Using a rolling pin, roll them out until about 1/8 inch thick. Brush with some olive oil and sprinkle on some salt before adding onto the grill.

Gently place onto the grill (using a pizza paddle helps) and cook for about 1-2 minutes on each side or until charred and bubbled up.

Remove from the heat and allow to cool slightly. Then spread the ricotta in an even layer, followed by the grilled zucchini, chopped hazelnuts, and fresh basil. Top off with a drizzle of olive oil and sea salt. Repeat with the other 2 remaining flatbreads.

Hi farm friends! We are out here busily planting okra, basil, amaranth, and sweet potatoes. Melon lovers -- good news, watermelons are on the way! We've been getting lots in the ground. So, you'll soon have massive amounts of summer's favorite fruit. Tomatoes are ripening up... you can thank the cooler spring and early summer for the creeping pace. Bell peppers, shishitos, and sweet peppers have been doing great! Need inspiration on how to use these peppers? We love this simple recipe for shishitos.

The eggplant harvest has begun. Ever made baba ghanoush or this spicy eggplant dish? Might be a good time to try! We've been struggling with our cucumber and squash crops this year as pests have been plaguing us more than usual. We are getting more in the ground though, so don't fret!

Harvesting tomatoes. Photo by Scott David Gordon.

On another note, we are still looking for an assistant farm manager! Someone super organized, loves farming, and also loves excel spreadsheets. Check out more info on that here. See y'all at markets this weekend.

CSA Box Contents Week of June 17th

CSA Box Contents Week of June 17th

Large Box
Beets
Cabbage
Carrots
Cucumber
Eggplant
Farmers Choice
Herb, Parsley, Flat
Leek
Onion, Bulk
Pepper, Sweet
Potato
Tomato

Recipe and Photo by Mackenzie Smith

Japanese cold soba; cucumber and cold noodles, a smattering fresh mint and cilantro with sesame and crispy shallots for texture. Add peanuts or pepitas for more crunch? Fresh scallions instead of fried shallots? Other herbs? The other half of that avocado or a soft boiled egg? Sliced purple peppers from this week’s CSA? Yes! This summer salad welcomes improv. Get into it!

I prefer a 1:1 cucumber to noodle ratio, because it always makes me feel better about the extra taco I had the night before, but you do you. Measuring thinly sliced cucumbers into a cup is extra, so I err on the side of “this looks like a good mix”, then add more dressing or veggies if it looks and tastes like I need it. I make a big batch of soba at the beginning of the week and then chop fresh cukes, etc into it every day for lunch, taking a different spin on the dressing each day. A spoonful of peanut butter if I have it, a little scoop of miso, the leftover juice from a pan of roasted veggies, a la Megan Winfrey-- anything goes.

• Soba noodles (available at most Asian markets, Wheatsville Coop, Whole Foods, etc)
• Juice from half a lime
• A teaspoon of sesame oil
• A tablespoon of olive or canola oil
• Maybe: miso, peanut butter
• Honey
• 1 cucumber, peeled and thinly sliced
• Sesame seeds
• Fried onion or shallot (I have a big jar of crispy shallots at Hana World on Parmer, but French’s classic fried onions work well here, too.)
• A copious amount of cilantro and mint

Photo by Mackenzie Smith.

Cook soba according to directions on the package, rinse in cold water, then place on a bed of ice cubes to chill while you make your dressing. Drain.

Stir together lime juice, sesame & salad oil and a quick squeeze of honey. Add salt or soy sauce to taste. Mix in all but a small handful of cucumbers in the dressing, then add the noodles. Taste them. Need more salt? More tang? Adjust as you need to with lime juice or rice vinegar and salt. Top your noodles with the rest of the cucumbers, sprinkle with fried shallot and sesame seeds, and anything else that strikes your fancy. Bon Appetit!

Our favorite snack on the farm. Photo by Scott David Gordon

Summer is officially here. Our heat loving crops are flourishing, and meanwhile we're trying to figure out how to cool down our greenhouse as well as our internal temperatures.

Amaranth transplants going into the ground. Photo by Scott David Gordon

I spy a deadhead. Photo by Scott David Gordon

Who needs a ladder with you have tractor forks? Photo by Scott David Gordon

Covering our greenhouse with shade cloth in preparation for fall seeding. Photo by Scott David Gordon

This cloth will help lower the temperature of our greenhouse by a few degrees. Photo by Scott David Gordon

Farmer shadow puppet. Photo by Scott David Gordon

Our peppers are loving this heat! Photo by Scott David Gordon

You can almost taste the crunch, no? Photo by Scott David Gordon

Our transplant team working hard. Photo by Scott David Gordon

Cherry tomato harvest. Photo by Scott David Gordon

Our volunteer coordinator, Angie, and some hardworking helpers from this week! Photo by Scott David Gordon

By: Ada Broussard

Did you know that today, June 21st, marks the summer solstice? This is the longest day of the year… or rather, the day with the most sunlight (all days, all year are 24 hours). Places in Alaska will experience around 19 hours of daylight today, and here in Austin, we’ll have 14 hours and 6 minutes of sunshine to frolic about. This special day also marks the official start of summer, and we’re here to say: let’s party.

Hello Sunshine. Photo by Scott Gordon

The summer solstice has been celebrated for thousands of years, traditionally with all the things that make a good holiday: food, drink, maybe a bonfire, and dancing. Everyone who lives in the northern hemisphere (which is around 88% of the global population) is enjoying a bounty of daylight today. The solstice happens when the earth’s tilt is such that the sun’s rays are most-directly hitting the tropic of Cancer. (In case you need a reminder: the tropic of Cancer is the imaginary line latidunely splitting the northern hemisphere.) Interestingly, the sun even slows down it’s setting around this time of year due to the angle at which it sets. That means that on this extra long day, you have more time to create a romantic sunset situation and more time to contemplate the position of the sun in our sky.

Graphic from The Old Farmer's Alamanac

This is an invitation: Celebrate summer with us! Lean in to this long, hot, and special Texas summer day, and get to know the heat as intimately as your local vegetable farmer. Don’t forget to use sunscreen.

Here are some suggestions from your farmers’ on ways celebrate the summer solstice this weekend:

1. FOOD:

Eat a tomato sandwich, or some other food which really highlights the fruits and vegetables that thrive in this heat. Capitalize on this brief window in time when produce like tomatoes, peaches, cucumbers, corn, plums and even blueberries are in season in Texas. This is the moment when these foods are supposed to be eaten… the superiority in flavor at this time of year is as striking as the sun is hot. In many parts of Europe, folks traditionally eat strawberries to celebrate the solstice (or more specifically, to celebrate Midsummer's Day which falls around the same time).... and while Texas’s short strawberry season has come and gone, there are plenty of other fruits ripe for the picking. Get to a farmers’ market this weekend and taste the summer, literally! Our sources tell us there will be peaches, blackberries, and mulberries at both the Downtown, Lakeline, and Mueller Farmers' Markets.

Brenton's Fried Green Tomatoes. Photos by Scott Gordon.

2. PLANTS:

Take a moment and think about your local food system, and how it’s rockin' and rolling at this time of year. We earthlings sometimes struggle in this heat, but so many plants prefer it. If you have a garden and you’ve been able to keep the pests away, chances are it’s dripping with tomatoes. Is there a community garden in your neighborhood? Put on some bug spray, and take an evening stroll to see what the plants are doing with all this extra daylight to photosynthesize. Think about the farmers, farmers’ market workers, and ranchers whose office is outside - they’re facing and embracing the heat so you can eat delicious and nutritious food. (PSA: Watermelon is on it’s way.)

3. TREATS:

There’s something so summery about a trip to the ice cream shop. The sun won’t go down today until around 8:30pm, leaving you plenty of time find your flavor. If you live in Austin (or San Antonio, for that matter) might we recommend Lick Honest Ice Cream. Our friends at Lick are making some seriously good ice cream - 73% of their ingredients (including their dairy) are sourced from local farms, which means all of their flavors are true highlights of the season. Celebrate tonight with a scoop of their Peach Berry Swirl (peaches from Austin Orchard) or Roasted Beets and Mint (beets from JBG!). As coincidence would have it, Lick is donating 5% of all profits from Friday, June 21st, to a local nonprofit. Popsicles, margaritas, froze, or just an indulgently-sweet glass of ice tea will also suffice.

Photo borrowed from Lick Honest Ice Cream's Instagram. Check them out!

4. SUBMERGE:

Go swimming, of course! Deep Eddy is open till 8pm, and Barton Springs will surely be hopping until they blow the whistles at 10pm. Barton Creek which runs through Austin’s greenbelt is full of water, too. Checkout your neighborhood pool… or better yet, journey to another neighborhood and get to know that pool. Not interested in braving the crowds? Scrap whatever plans you thought you had tonight, and build a slip n slide.

A float in Barton Springs. Photo by Megan Winfrey

5. GET WEIRD:

Do something that feels a little wild. Wear something wacky or bold, stay up late, howl at the moon, play with your dog, go on a walk and smell the plants you encounter, or strike up a conversation with a stranger. Today is a day for celebrating this truly hot season, and what better way to do so than letting your wild instincts guide you.

6. LET LOOSE:

Globally, Stonehenge is the place to be. But if you can’t make it to Wiltshire, England, consider checking out one of the celebrations happening locally. There are plenty to choose from, but two local events that caught our eye include this night hike at Mckinney Falls and a (free & all ages) Tejas Sessions: Summer Solstice event happening at Batch Craft Beer and Kolaches. Maybe you’ll even start your own solstice tradition - gather friends, tip your hat to the sunshine, and combine ideas 1-5.

Photo courtesy of the City of Austin.

Happy Solstice, ya’ll! See you at markets.

 

Recipe and Photo by Mackenzie Smith.

This is Texas, so there is no need for me to list all of the ways to enjoy a perfectly seasonal salsa verde (using at least 3 ingredients from our CSA this week!), but I will say that I used this batch of my go-to green salsa for a hearty brunch of chilaquiles with super sharp cheddar, farm fresh eggs and black beans for brunch this past weekend and they were a big hit.

Green tomatoes (or tomatillos if you have them) with onion, jalapeno, salt and olive oil roast on a sheet pan until they’re caramelized and a bit charred, then take a quick whirl in the blender with fresh cilantro, lime juice and more salt to taste. That’s it!

Photo by Mackenzie Smith.

I make this salsa verde when my oven is hot during a few hours of meal prep, as potatoes boil in salted water on the stove and a sheet pan full of okra sits next to another pan of bell peppers waiting to be roasted once the salsa makings are out of the oven.

4-5 green tomatoes, halved

1 onion, halved

1 jalapeno, halved

2 cloves garlic

Olive oil

Salt

½ cup or so of fresh cilantro (including stems)

Juice from half a lime

Preheat oven to 450 and prep your vegetables. Place them in a sheet pan, drizzle with olive oil and sprinkle with salt. Roast until vegetables start to caramelize, maybe even char a little bit-- about 15-20 minutes. Blend veggies (and the juice in the pan, if any) with cilantro and lime juice. Taste and add salt if necessary.

Photo by Mackenzie Smith.

By: Ada Broussard

Before we jump into our main post this week, we’ve got a quick PSA: We’re in dire need of a couple new harvest vehicles on the farm. Do you have an old van or truck that’s collecting pollen in your yard? Or maybe you know someone who does? This vehicle will live (and die) on our farm, and help us transport the harvest from the fields to our cooler. Our standards are pretty..low. No plates? No windows? Missing a door? Doesn’t drive in reverse? No problem. The main criteria is that it needs to be affordable for our farm budget. Vegetables are our preferred currency :). Please give Brenton a call if you think you may own the next addition to JBG’s impressive fleet of of harvest trucks!

Now onto the main course: Fourth of July.

Americana and farming go hand in hand. The history of agriculture in America and the history of America itself are synonymous. The two have grown, morphed, bled, and changed as the years since the signing of the declaration of independence have ticked by. Today, the state of our country’s food system is… complicated, to say the least. (Checkout these series of maps that explain food in America.) While industrial agriculture operations are producing the majority of our country’s food, we think America’s birthday is a wonderful occasion to celebrate today’s small, diversified family farms that undoubtedly were the cornerstone of American agricultural history for many, many years.

JBG farm friend Velta (left) with Willie and Allegani Jani (right) at the 1995 Fourth of July Picnic.

Why all the barbecue on Fourth of July? America is turning 243 years old this year, but how old is the tradition of an all-day cookout over coals? A bit of investigation into this topic and we learned a few interesting things. Most importantly: on the inaugural celebration of America’s Independence, John Adams (plus a few thousand of his friends) ate… turtle soup. Yep - a soup featuring the the slow, shelled reptile was a popular dish of the day, and one that apparently screamed celebration. This soup stayed in vogue for a while, but the turtle meat was eventually replaced with veal as early Americans became concerned with turtle conservation. (Ironically, up until a few years ago Texas used to be one of the largest global exporters of turtle meat to Asian markets. We’re happy to say that the Texas turtle shuffle has pretty much come to an end and our turtles can now rest easy.)

https://www.reddit.com/r/MapPorn/comments/1bzeqm/american_agriculture_and_coastal_fisheries_1922/

Barbecue eventually became the main attraction on the Fourth of July picnic table. This past time that we Texans know so intimately was likely influenced by the Caribbean technique of cooking meat over wood --“barbacoa”. Barbecue found a home in the south, and the proliferation of hog farmers meant pork because the star protein. (Though if you’re reading this and are from Texas, we know beef is king in Texas barbecue. We proudly stand alone on this one.) Cooking and utilizing a whole pig was the cheapest way to feed a celebratory crowd, and barbecue became an important food for impoverished southern blacks, making it a pillar of both historical and contemporary soul food cuisine. As African Americans moved out of the south, so too did barbecue traditions, and regional specialties were born. On this Fourth of July, you can bet lots of folks in Texas will be smoking a beef brisket and those in Tennessee will be cooking a pork shoulder.

And now that you know a bit more about the celebrated past time of cooking meat for Fourth of July, we’re here to try and convince you to cook more… vegetables. Below are some of our favorite seasonal recipes that we think are perfect for a Fourth (or fifth, or sixth) of July hang. These recipes pair well with barbecue, travel well, and are easily shareable. And to be clear, this isn’t a hot-dog smear campaign. We do love a good dog (Salt and Time sells delicious all beef hot dogs featuring Angus beef from sustainable Texas ranches. Just saying.) We simply think your Fourth of July spread should include some standout veggie dishes, as well. Who says culinary traditions can’t change? After all, we started this party eating turtle soup. No matter what vegetable shows up in your CSA box or what catches your eye at market, here are some recipes worth making. Without further adieu, Fourth of July Food:

Tomatoes:

Believe it or not, the JBG tomato season is nearing its end. Celebrate this summer fruit before it’s gone and make this simple tomato salad whilst sipping this green tomato gimlet.

Photo by Rick Cortez

Grilled Potato and Patty Pan Squash Potato Salad:

Heidi Swanson may as well be a JBG CSA member for her ability to combine both patty pan squash and potatoes, often included together in our CSA boxes. We think this simple and seasonal potato salad is a welcome riff on an Independence Day classic.

Photo by Heidi Swanson courtesy of 101 Cookbooks.

In a pickle? Quick pickle.

Slice up some of your onions, cucumbers, or even yellow squash (trust us) and make some quick pickles. These acidic and crunchy snacks will be a welcome addition to a rich Fourth of July spread. Farmer Brenton got us all hooked on bread and butter pickled yellow squash.

The Popper

Last but not least, head to the market and load up on some jalapenos to make the ever-popular, popper. We love both a bacon-forward and vegan version. Go a little crazy, and consider making some milder, kid-friendly versions with our banana peppers.

Happy Fourth of July, ya’ll. See you at market!