Thanks to our friends and partners at  Prep To Your Door 100% plant-based and gluten-free recipe!

Inspired by English Meat Pies, our Gardener's Pie is 100% plant-based and gluten-free. It's loaded with in-season veggies you'll find in at JBG, like onion, carrot, potato, turnip, kale, fresh thyme, and more. Traditionally, Shepherd's Pie is made with red meat. We've swapped the meat for green lentils (high in protein and essential nutrients). It's the perfect, balanced dish to enjoy as fall settles in, or to add to your Thanksgiving feast. Learn more about our plant-based menu at preptoyourdoor.com!

INGREDIENTS:

Lentil Veggie Mix

• 2 tbsp olive oil
• 1/2 yellow onion (diced)
• 1 rube celery, finely sliced
• 1 large carrot shredded
• 1 clove fresh garlic (minced)
• 1 cup cooked green lentils
• 2 tbsp tomato paste
• 3/4 cup corn
• 3/4 cup green peas
• 1 tsp fresh thyme
• 1/2 tsp sage (optional)
• 1 cup sauteed kale (optional)

Mashers

• 1/3 cup coconut milk
• 2 cups turnips
• 2 cups red potatoes
• 1 clove garlic, roasted w/ oil (optional)
• 3 tsp nutritional yeast (optional)
• 2 tbsp green onions
• Salt and pepper to taste

 

Cashew Sour Cream (optional)

• 1 cup raw cashews
• ½ cup water
• 1 tablespoon lemon juice
• ¾ teaspoon apple cider vinegar
• pinch of pink salt

INSTRUCTIONS:

Preheat oven to 425 F.

Mashers: Bring two large pots of water to a boil, salt generously. While water is heating, wash, peel and cube turnips and potatoes. Separately place in large pots of boiling water (keep turnips and potatoes separate due to different cooking times) Boil for 20 - 30 minutes, until soft. Transfer turnips and potatoes to one large bowl. Add coconut milk, roasted garlic (optional), nutritional yeast (optional), salt and pepper; mash with a fork.

Lentil Veggie Mix: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onions; cook until translucent (about 5 - 10 minutes). Add carrots, celery and minced garlic for an additional 2-3 mins. Add tomato paste, thyme and sage; mix thoroughly. Throw in cooked lentils, peas, corn and sauteed kale (if preferred). Mix all ingredients well until tomato paste is dissolved. Reduce heat to simmer for a few minutes. Season with salt and pepper.

Cashew Sour Cream: Soak the cashews in water for a few hours to soften. For a faster soak, add cashews to hot water and let soak for 5 to 10 mins, or as much time as you have available. Once cashews are soaked, drain and keep cashew water aside. Place cashews in a blender or food processor along with lemon juice, apple cider vinegar and salt. Add cashew water as you go, processing until creamy smooth. Scrape down the sides as needed.

Bake: Transfer lentil veggie mix to a casserole dish leaving space for masher topping. Carefully top mix with mashers by distributing large spoonfuls over mix, then smooth over with a knife or spatula. Bake for 10 to 15 mins. To serve, garnish with green onions, fresh thyme, and a dollop of fresh cashew sour cream. Enjoy!

 

JBG attends 12 different farmers' markets every week. Four of those markets are in Austin City Limits. Others are just outside (like in Sunset Valley) and others still are just outside of Austin in towns like Waco and New Braunfels. We even make the long haul to Houston every Saturday morning for the Memorial Villages Farmers' Market. Each one is a hub of activity. Farmers and ranchers come out of the fields and hills that is their normal office, don a clean shirt, and present to the public the fruits, vegetables, mushrooms, and meats of their labor. These are the best ingredients our region has to offer - the same ingredients that, if you watch closely, you’ll see the city’s top chefs picking up at the Downtown market. The best food starts with quality ingredients, and there is no need to look any further than a local farmers’ market.

But how to make a trip to the market worth your time? How to avoid a crisper drawer full of limp lettuce and a neglected bunch of beets whose rosy bulbs once got your attention?

We attend 12 different farmers' markets every week, and each market has its own flavor and style. The one common thread? Every market we attend is a safe shopping experience. Visit us, why don't ya!

 At Market: The makeup of vendors at a farmers’ market is a lot like the food pyramid - vegetable growers are the cornerstone of any good market, followed by a diverse mix of meat and dairy producers, with some delicious baked goods, prepared foods, specialty drinks, and sticky cinnamon rolls adorning the top. To get the most bang for your buck, try to shop like the pyramid - loading up on vegetables, choosing a couple protein options, and of course, a treat for yourself because, after all, you remembered your reusable bag (maybe) and found a parking spot. Shopping this way at markets is not only economical but it will likely yield a more wholesale plate of food.

Loosen up: Our crop availability often changes from week to week, and even though there were mountains of broccoli at the JBG booth last week, this week there could be none. A trip to the grocery store is usually list-driven, and a trip to the market should be the same… except this list is a loose-list, open to suggestion and inspired by whim. Learn to substitute one seasonal item for another. No parsley? Another tender herb like mint, dill, or cilantro might provide the same freshness to a dish. Celery is hard to grow in Texas, but swiss chard or bok choy stems make a fun substitution. If a recipe calls for toasted almonds, what it’s really asking for is a nutty, salty crunch. Texas pecans or maybe even some savory granola (gasp!) could do the trick. The same goes for cuts of meat. No ground beef? This might be the week to give ground goat a whirl - chances are they will work seamlessly in the same recipe. If you need a bit more control over your grocery list, signup for your local market’s newsletter or follow some farmers on Instagram - both resources will advertise their weekly offerings so you can do a bit of meal-planning before you hit the tents. You can pickup a CSA box at any of the farmers' markets we attend and even customize your box to know exactly what you'll be getting.

Were you planning on cooking a recipe that called for red radishes? Chances are purple daikon or watermelon radishes will work just as well! Shopping at a market means learning to substitute.

Don’t be timid - talk to your farmers. Our JBG staff woke up at 4:15 just to see you! You know how it can be hard to stop talking about your new baby or very unique dog? That’s kinda how we feel about their vegetables. Plus, our market staff has some serious intel on how best to prepare a peculiar turnip or particular cut of meat. They are the producers, after all.

Despite the 4 am alarm clocks, there are always smiles beneath our staffs' masks. We love answering your veggie questions and brainstorming dinner ideas with you! Don't be timid - ask us!

Visit the sample booth and try at least one new thing ... but don’t come home with too many newbies at once. Buy mostly vegetables that you know the name of, adding a few new ones to your repertoire each week. Build your literary of local produce like you would train for a marathon, little by little, and avoid getting home with an entire bag of produce that you have no idea what to do with. This can lead to vegetable fatigue, possible waste, and a veggie shame spiral that might make you wary of market shopping, in general. Novel vegetables should certainly constitute a portion of your haul - cooking is an adventure! We’re looking at you, romanesco! But be reasonable with yourself about the amount of time you have on a given week to experiment in the kitchen.



At Home: So much of your success lies in what you do with your market haul once you get home. Food writer Tamar Adler suggests prepping your vegetables as soon as possible, “.... when the memory of the market’s sun and cheerful tents are still in mind.” We agree: take a moment to do some veggie prep, and get your local loot one step closer to consumption. Wash and dry your lettuce or salt your pork chop. In seasons when root crops abound, chop vegetables of similar densities and batch roast in a 400 degree oven. The raw vegetables that you brought home from market are now ready-to-go ingredients - eager to be sprinkled atop a salad, folded into a taco, or stirred into a soup.

Whatever you don’t gobble up right away needs to be properly stored. Thankfully, vegetables from the farmers’ market don’t arrive in your kitchen dripping in single-use plastic… but that doesn’t mean they wouldn’t appreciate a little protection once they make their way to the fridge. From the moment a vegetable is plucked from its roots, it begins to lose moisture. Often, simply putting your produce in a bag in the fridge will help retain that moisture, which would otherwise evaporate into the fridge’s ether. Detach the tops from any bunched root crops, as these too will wick moisture away from the root, leaving you with deflated beets and limp carrots. Store the green tops in a separate bag and congratulate yourself because you just bought two vegetables, in one. If greens or herbs begin to look a little sad, trim the bottom of the bunch and place in a glass of water - just like you would do a bouquet. You’ll be amazed how they can perk right up! Most crops prefer cold storage, but there are a few exceptions: potatoes, alliums, and tomatoes all prefer the countertop. When in doubt, ask google.. or better yet, ask a farmer. Bottom line: store your vegetables correctly and be rewarded with an extended shelf life.



Last but not least, have a few dishes you can whip out at the moment of last resort. Stock your pantry with broth, onions, and garlic and a stew or pureed soup is only a simmer away. With a frozen pie crust in your freezer, you can make a quick and fuss-free quiche or even a hand pie. Whatever it is, find your go-to recipe for using up lingering market vegetables from last week so you’re ready to stock up this week. See you at the market!

Looking for a soup recipe? How about this curried sweet potato and carrot soup from the JBG archives?

Greens for days. Photo by Scott David Gordon.

Finally, fennel! Photo by Scott David Gordon.

Cabbage patch is coming along! Photo by Scott David Gordon.

Photo by Scott David Gordon.

We're painting a new vehicle this week at the farm, meanwhile one of our old delivery vehicles is weathering nicely. No need to touch up this one! Photo by Scott David Gordon.

Curly kale is more tender than it's cousin, dino. Photo by Scott David Gordon.

Dino kale is heartier than it's cousin, curly. Photo by Scott David Gordon.

We harvest off the same kale plants for the whole winter season! New leaves grow out of the top, and we harvest the larger leaves from the bottom. By the ned of the season, the plants have long, naked stems. Photo by Scott David Gordon.

Scott is on top of something high for this beautiful view! Photo by Scott David Gordon.

There is nothing more exciting than a new slab of concrete. Now, we have a slab that wraps around both bathrooms in the lunch barn. It's the little things, y'all! Photo by Scott David Gordon.

A day for dill. Photo by Scott David Gordon.

We planted quite a bit of dill. Photo by Scott David Gordon.

A wealth of cabbage is making it's way into CSA boxes beginning this week. Photo by Scott David Gordon.

Cars and trucks and things that go. Photo by Scott David Gordon.

Onion transplants are getting ready to go into the ground. Photo by Scott David Gordon.

CSA Box Contents Week of Nov 9th

Large:

Carrot

Eggplant

Kohlrabi

Farmer's Choice Herb

Bok Choi

Beet

Turnip

Multiplying Onion

Radish

Hot Pepper

Mustard Greens

CSA Box Contents Week of Nov 9th

Individual: Carrot, Kohlrabi, Collard Greens, Arugula, Sweet Pepper

Small: Carrot, Cabbage, Spinach, Turnip, Beet, Herb, Collard Greens

Medium: Carrot, Cabbage, Eggplant, Kohlrabi, Farmer's Choice Herb, Beet, Arugula, Kale, Multiplying Onion

Large: Carrot, Eggplant, Kohlrabi, Farmer's Choice Herb, Bok Choi, Beet, Turnip, Multiplying Onion, Hot Pepper, Mustard Greens

Serves: 3-4 Author: The Migoni Kitchen

We were so excited to get kohlrabi in our box this week! It’s one of the veggies we have never tried before starting our JBG subscription. It works great to use in a slaw - the apple helps to add just the right amount of sweetness. We opted for a Gala apple, but it would be interesting to try with a Granny-Smith apple next time!

Ingredients:

• 2 Kohlrabi, peeled and grated
• 6 Small Carrots, grated
• 1 Apple, cut into matchsticks, we used Gala
• 1 Bunch Green Onions, diced
• 1 Teaspoon Grated Ginger
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Honey
• 2 Teaspoons Sriracha

Instructions: Combine the grated kohlrabi, carrots, apple, and green onions in a large bowl. In a separate small bowl, whisk together the grated ginger, soy sauce, honey, and sriracha. Pour over the slaw mixture and toss well.

Bumper crop bounty. Boxes overflowing with a cornucopia of vegetables. Refrigerators stocked with a colorful array of carrots, kale, purple kohlrabi, and a bowl of sweet potatoes on the counter. If you’re reading this, you’re likely a customer of ours, maybe a CSA Member, and we hope this describes your current vegetable inventory. The fall is one of the most plentiful seasons here in Texas!

Today, we’re writing to ask you to consider sharing this bounty with those in our community who are in need. Specifically, we wanted to draw attention to our Sponsored Share Program. If you were considering postponing your CSA box for the holidays, why not donate it instead? These organizations rely on your donations of our vegetables. (P.S. Scroll to the end of this post to see our Thanksgiving CSA delivery schedule.)

Share the bounty this season, if you're able. Illustration by CSA Member, Ashley Franklin.

Since January of 2012, with the help of our CSA Members, we’ve been sending weekly boxes of vegetables to two local organizations: The Settlement Home and SAFE Alliance. We did some quick back-of-the-napkin math, and over the past 8 and a half years, we’ve delivered over 2,800 boxes of fresh produce to The Settlement Home and SAFE Alliance… that’s around 43,000 pounds of organic vegetables! These vegetables are integrated into the programming of both of these organizations. At The Settlement Home, for example, these veggies are available to the girls and young women who live on the premises at one of the organization's amazing group homes as well as to some of the foster homes housing boys and young men. Earlier this season our friends at the Settlement Home shared an email from one of their foster parents regarding the CSA boxes. This foster mom has placement of an older foster youth, and we were so delighted to hear how our veggies were being used:

"One great way to get kids to try new foods is to serve them unusually colored items. Tonight 'S' and I made stir fry for dinner. The kid who won't eat vegetables ate his first purple carrot, his first bok choy, and his first colored pepper! YAY! It was delicious, and the veggies were much appreciated. It proved to be more than a cooking lesson. It also became a mini economics lesson, too, because we talked about diversity in cooking, using what we have, and learning a technique, but not sticking to a recipe. Stir fries are very versatile and the flavors can go in many different directions depending on what you have on hand, so it's a good, economical dish for a young man about to be out on his own. :)"

At the Settlement home, girls ages 7 through 18 live onsite with a house mom. These homes focus on building life skills in a more independent environment that will prepare the girls for life on their own or being integrated back into a family situation. Each week, residents at the Settlement Home have access to our fresh veggies as a part of their pantry staples, and vegetables are incorporated into shared meals and cooking classes.

One of the group kitchens at the Settlement Home. This is where our veggies are prepared and shared!

Our support of the Settlement Home’s programming would not be possible without our CSA Members: it’s your donations that make this possible. If you need to postpone your share for the busy holiday season, please consider donating it instead. Traveling work work? Consider donating instead of postponing. All you need to do is email A (farm@jbgorganic.com) and let her know that you’d like to donate your share for a particular date. You can do this at any point in the year, but we find that many of you travel for the holidays, hence our usual ask this time of year.

If you need all of your veggies but would still like to donate, you can simply purchase a share to go to the Settlement Home or Safeplace on this page. And if you’re wondering what to get your friend or family member who has it all, you can donate a share of vegetables on their behalf. We’ll send them a card letting them know.

Thank you for your support our Sponsored Share Program. We know these two local organizations are incredibly grateful for your generosity, and so are we.

Thank you for your support of our Sponsored Share program. Illustration by CSA Member Ashley Franklin.

As many of you are likely aware, Thanksgiving is right around the corner! We will be closed on Thanksgiving day, and so our CSA Delivery schedule for the week will be adjusted. Please take a look below to see when your CSA Delivery will be made for the week of Thanksgiving. For some of you, you’ll have the same pickup time but on a different day!

Deliveries on Monday 11/23: ATX Tuesday Pickups, HTX Pickups, SATX Pickups, DFW Thursday Pickups

Deliveries on Tuesday 11/24: Tuesday Home Delivery, ATX Wednesday Pickups, DFW Friday Pickups

Deliveries on Wednesday 11/25: Wednesday Home Delivery, Thursday Home Delivery, ATX Thursday Pickups

Deliveries on Friday 11/27: Friday Home Delivery, ATX Friday Pickups

Saturday 11/28: Normal Schedule Sunday 11/29: Normal Schedule

 

CSA Box Contents Week of Nov 16th

Large:

Sweet Potato

Collards

Carrot

Broccoli

Mulitplying Onions

Romaine

Spinach

Turnip

Radish

Bok Choy

CSA Box Contents Week of Nov 16th

Individual: Romaine, Sweet Potato, Collards, Broccoli, Carrots, Mulitplying Onions, Radish

Small: Sweet Potato, Collards, Broccoli, Carrots, Mulitplying Onions, Romaine, Bok Choy

Medium: Sweet Potato (Double), Collards, Broccoli, Carrots, Mulitplying Onions, Spinach, Turnip, Bok Choy, Farmer's Choice Lettuce

Large: Sweet Potato (Double), Collards (Double), Broccoli, Carrots (Double), Mulitplying Onions, Romaine, Spinach, Turnip, Radish, Bok Choy

Recipe and photo by Mackenzie Smith Kelley. 

This picture is an ode to meal prep, and the highest form of self-care for me. It’s a colorful, nourishing, party-in-a-bowl that happens best when I am in a creative rut with a fridge full of already cooked veggies.

Pinto beans, farro, vinegary mustard greens, coconut braised red cabbage with miso and garlic, turnips boiled in salty water, then mashed with labne or greek yogurt, pomegranate seeds, fresh dill, pumpkin seeds, toasted pecans, and aloo bhujia. My cooking style is guided by the idea that leftovers can be used as brand new components for our next meal. At our table, cooked veggies will always have a place in a pot of beans, a quesadilla, a sandwich, a grain bowl, pasta, taco, dumpling, dip, enchilada, the list goes on. This bowl of beans and things came together on a Thursday, with farro I had made on Tuesday, and veggies I had made on Monday of the same week. The beans were fresh out of the pot, hot enough to warm farro and veggies straight from the fridge. When I’m making something I intend to put in a bowl, I try to hit as many flavor zones as I can think of. See below for a list of those zones, and how each veggie fills that space.

 

• Chewy: farro, buckwheat and freakeh are my favorite
• Soft: beans
• Tangy: vinegary mustard greens
• Bitter: mustard greens
• Creamy: yogurt turnips and coconut braised cabbage
• Crunchy: nuts, bhujia, chips
• Sweet, juicy: pomegranate
• Zingy: herbs (I use dill, cilantro, mint and parsley interchangeably)
• Spicy: chili oil, hot sauce, peppers, etc

 

Now, think about what veggies you have on hand, how you will season them with a big pot of beans in mind. If you are looking for inspiration, see the JBG archives, where you will find many ways we have talked about wrangling the veggies in your CSA over the years. Happy cooking!

Scott David Gordon has been taking pictures at the farm for over 10 years now. Each fall season, he inevitably points his lens towards rainbow chard. With leaves ranging from dark emerald to electric grass and stems the actual color of the rainbow, it's hard not to wanna photograph this plant. This week's chard photos, and chard harvest photos, are particularly stunning. When people ask us how to cook their chard, we sometimes refer to it as the sexier, silkier, spinach. Take a look at the photos below and you'll see why.

The loveliest rainbow chard, showing off in the first morning light. Photo by Scott David Gordon.

Early morning chard dreams. Photo by Scott David Gordon.

Some mornings glow brighter than others. Photo by Scott David Gordon.

Bands, stripes, sun, and chard. Photo by Scott David Gordon.

Good morning, farm. Photo by Scott David Gordon.

Fresh lemongrass delivers a bright, complex, and zingy flavor to whatever dish it visits. Photo by Scott David Gordon.

A forest of lemongrass. Photo by Scott David Gordon.

Hey Y’all, Farmer Brenton here. Ada asked me to check in and say hello, which I’m happy to do because it’s literally the BEST FALL SEASON ever. Things are looking so amazing at the farm right now. Somedays, I think about how I wish we could have volunteers out to the farm right now or even host a big event and just show the beautiful fields to everyone because they really are looking amazing. Does anyone out there want to take a short video of the fields right now? Maybe that’s a way that we can show you all just how amazing the crops are looking. Maybe I say this every year, but this really is the best season.

Scott shoots Brenton, Brenton shoots Scott. Even these cell phone pictures capture the broccoli's grandeur!

Dark, leafy, glossy broccoli greens. Photo by Scott David Gordon.

It’s been a very mild and consistent fall - not too much rain which, because we irrigate our farm, isn’t a problem. Also, the temperatures: we haven’t had a freeze yet, and the plants are loving the cool and steady morning temps and the warm (but not hot) afternoons. Not too hot, not too cold… the optimal growing conditions for all of our fall crops. Just check out the size of these broccoli plants in the picture I took of Scott this Tuesday (above). The heads of broccoli are sized to match! Huge! In late summer and early fall, I found myself on the tractor almost every day, working honest farmers’ hours from sunrise to sunset to make sure we meet all of the planting windows for our fall crops. Perhaps more than ever before, we were on-time and on-schedule, and we’ve got the beautiful vegetables right now to show for it. All this to say, right now I’m able to truly sit back, “relax”, and breathe a very big sigh of relief. The plants are growing, the pests are under control, and the tractors and delivery vehicles are humming. I’m so proud of the farm right now and of each and every employee who has been working so hard this past year to make this thing happen. Our team feels very in sync these days.

As much as they can ever be, things are on autopilot at the farm, which gave Temo and Vicente the opportunity to work on a project that’s been on the to-do list for quite some time: building a perimeter high-fence on the north side of the farm… where the hogs like to sneak in. We’ve been pretty lucky for the past two months, suffering minimal hog damage, but we’re building this fence to hopefully keep it this way. We aren’t able to fence the entire farm, but we’re hoping we don’t need to: one side is a high bank of the Colorado River (which they can’t really climb up), the other side is a neighborhood (which they avoid), but the final side is where we’re looking to keep them out. It’s amazing what damage a group of hogs can do to a field of beets, for example, in one night. We’re talking acres and acres of destroyed crops. Temo and Vicente are doing an awesome job at the fence… doing it right and not doing a sloppy job at all. They’re so skilled at so many things.



In addition to the fence, we’re getting closer than ever to being able to start construction for the barn facilities in Garfield. This project has been a dream, very slowly in the works, for 3? 4? 5 years? We’re inching our way to being able to start things. I can’t wait to share more about this project with you when the time is right. For now, check out this new sink we installed near our lunch barn. Little improvements like this really help the work environment for our crew. More sinks, means more people can wash their hands at once, meaning a longer time to kick back and enjoy your lunch break.

Brenton, Adam, Jack, and checking out the future plans for the barn. Photo by Scott David Gordon.

New sinks might not seem like a big deal, but they're somewhat of a lunchtime game changer! Photo by Scott David Gordon.

Other projects at the farm right now? Well, I know Tracy and Andrew and Krishna are working hard at Hergotz to get everyone awesome Thanksgiving boxes. Aside from the busy harvest schedule over here, we’re also really tied up getting onions and leeks into the ground. If you’re a gardener reading this, it’s time to plant garlic right now, too. In order to have big beautiful onions in the spring, we have to get them in the ground now so they can over-winter, develop strong root systems, and be ready to bulb up in the spring. We’re also cropping planning for the spring, and believe it or not, planning for the Spring transplant sale. It’s almost time to order those seeds.

Thousands and thousands of onion and leek transplants in the greenhouse, getting ready to make their debut in the field. Photo by Scott David Gordon.

Leek transplants hardening off outside before getting put into the ground.

I’m not yet sure what I’m going to be cooking for Thanksgiving, but as usual, I’ve been cooking lots of Thai food at home lately. This week I made a really awesome beef curry…. I don’t normally use beef in my curry. This one included beef, coconut milk, plus added some peppers and ghost peppers from the farm. I used jarred curry sauce this time.. I usually make my own, but it can take so long. But I did toast up some coriander and cumin seeds, and made a paste with those and some almonds, and then added that to the store-bought sauce which amped it up. It was so good.

Thanks for reading. Be sure to check out Scott’s pictures of the farm this past month.. Things are looking so awesome. I’m so proud of our farm team, and all the managers working together to make this a smooth and bountiful fall season. Thank you, also, for supporting JBG. We’re so glad you’re here!

 

Reminder: the farm will be closed next Thursday. Please note the changes to our CSA Delivery Schedule.

Perfect green cabbage heads. Photo by Scott David Gordon.     

CSA Box Contents Week of Nov 23rd

Large:

Sweet Potato

Collards

Carrot

Broccoli

Mulitplying Onions

Romaine

Spinach

Turnip

Radish

Bok Choy

CSA Box Contents Week of Nov 16th

Individual: Romaine, Sweet Potato, Collards, Broccoli, Carrots, Mulitplying Onions, Radish

Small: Sweet Potato, Collards, Broccoli, Carrots, Mulitplying Onions, Romaine, Bok Choy

Medium: Sweet Potato (Double), Collards, Broccoli, Carrots, Mulitplying Onions, Spinach, Turnip, Bok Choy, Farmer's Choice Lettuce

Large: Sweet Potato (Double), Collards (Double), Broccoli, Carrots (Double), Mulitplying Onions, Romaine, Spinach, Turnip, Radish, Bok Choy

This week's recipe was submitted by our friends at Austin All Day, an local podcast full of culinary tales. The podcast chats with local chefs, and gives a behind the scenes look into their kitchen, and who the chefs are as people. If you fancy yourself a foodie... and a podcast listener.. we strongly recommend checkout out some episodes! Thanks to their hosts Jason and Danny for getting together this awesome carrot recipe! They have a great video of the cooking process on their Instagram. Check it out here. 

SOUP:

• 1 medium Sweet potato peeled and cut into medium dice.
• 1 bunch carrots, greens removed and set aside, washed not peeled, cut into medium dice.
• 1 bulb of garlic, chopped
• 1 large onion cut julienne
• 3 sprigs of thyme
• Salt and pepper
• 1 tbs apple cider vinegar
• 4 cup veggie stock
• 1 tbs good olive oil
• 1/2 cup dry roasted peanuts sautéed in light oil
• 1/4 cup olive oil

Directions for soup:

Olive oil in sauce pan. Add onions and cook until translucent then add garlic and thyme. Cook until garlic is fragrant. Add carrots and sweet potatoes. Cook over high for 2 minutes and add apple cider vinegar stir to release anything from bottom of pan then add veggie stock. Let simmer until potatoes are soft up to 30 minutes. While simmering sauté peanuts in hot pan with light oil until nicely toasted.

When veggies are soft add everything to blender (hopefully a vitamix try ALLDAY at checkout Black Friday is coming) start low speed and work up to high until smooth. Once smooth stream olive oil while blender is still on (high). Check and adjust seasoning if needed.



CARROT GREENS OIL

• Reserved carrot greens
• 1 tbs Apple cider vinegar
• 2 tbs water
• 1/4 cup olive oil
• Salt to taste

Direction for greens oil:

In blender add chopped carrot greens, add 2 tbs water, tsp salt, 1 tbs Apple cider vinegar and stream 1/4 cup olive oil while blending. Once puréed strain through fine strainer and discard solids.

GARNISHES

• Charred Broccoli
• Chopped peanuts
• Fresh cracked pepper
• Olive oil

PLATING

• Soup in bowl
• Garnish with a floret of charred JBG broccoli
• Drizzle with carrot greens oil
• Drizzle with olive oil
• Sprinkle with chopped peanuts
• Fresh cracked pepper

Kind Regards,

Jason M Powers Host Austin All Day - Culinary Tales Podcast

 

 

What are you grateful for? Focusing on the aspects of your life that you’re grateful for is a wonderful way to invite a sense of joy and a practice of mindfulness into a busy and sometimes difficult season. This November, we asked our staff what they’re grateful for, and we wanted to share their responses with you.

1. 1. We are grateful for all of the people out there who buy our vegetables - whether it be at the farmers’ markets or through our CSA Program. We are grateful you are choosing to support our farm with your dollars. Without your support, we would not be able to provide jobs for our employees and nutritious food for our community.
   2. April: I am thankful for new life in the midst of so much heavy. Baby plants growing for this new season, my new niece Grace who was recently adopted by my brother, first-time family camping trips, new friends who cook with new veggies and spices I get the blessing of tasting! Thankful for selling wonderful produce for JBG and sharing health and happiness with other Wacoans.
   3. Steph: I am thankful for being able to work from home with my full-time job and spend more time with family. It's giving me time to reflect on what's important and what's not. I am also thankful that people understand the importance of the environment and that we really can make a difference with small changes. Lastly, I am very thankful for the fact that people are understanding the importance of our food system, its quality, and inquiring about where it comes from. I am hopeful for some lasting changes in the future.
   4. We are grateful for everyone who has donated CSA shares to our Sponsored Share program which sends fresh produce boxes to the Settlement Home and Safe Alliance.
   5. Jack: I am thankful for the health of my family, the opportunity and ability to buy my first house, and to have a job that challenges and rewards me every day. Thanks, that was a nice affirmative exercise.
   6. We are grateful for a mild fall season without any early freezes.
   7. Tom: I feel like I’ve been working so much lately that I’m thankful for meditation and candles. Also, I’ve been really into the habit of doing something musical throughout the week which has been really grounding - thankful I can drive around and practice singing at the top of my lungs all day (lol). Thanksgiving has such a violent origin, but I think practicing gratitude is incredibly important. I always find myself listening to this song this time of year.We are grateful for our operations manager, Krishna, who works tirelessly to make sure farm logistics, and our working environment, are running smoothly.
   8. We are grateful for Brenton and his wacky idea to start a farm all those years ago.
   9. Fawn: This year, I have been extra thankful for the stability and safety of my family and home. I am thankful for the farmers market community, for providing me with a safe social network, as well as a bounty of food to keep me and mine healthy. I am also thankful for my garden, which grounds me and grows my herbal allies.
   10. We are grateful for the health of all the JBG staff, and for everyone’s willingness and cooperation to follow strict procedures which has kept us all safe, and at work.
   11. We are grateful for the health of the JBG farm’s soil, and its ability to grow thousands of pounds of vegetables every year.
   12. Lauren: I am grateful for my partner and for our four cats who keep us constantly entertained. I am grateful to everyone who wears masks for each other's health. I am grateful for CSA customers who stop to chat after picking up their veggies--I love getting to know them--and I'm grateful for all the farmers who keep us fed!
   13. We are grateful for the safety of our delivery drivers, who drive hundred of miles every week schlepping veggies.
   14. Adam: My Thanksgiving shout out has to go to Texas' fall weather!! After working in the 100+ degree scorchers this past summer the more mild days are a well appreciated break. With everything finally cooling off, the guys out here at River Road are all in a great mood and looking forward to some big building plans!
   15. Scott: So many things to be grateful for. To start I’m grateful to be alive and to be relatively healthy. I’m grateful for my family and friends. I’m grateful for all the opportunities that are in this world, to connect with other people, and to travel and explore this beautiful planet. All of the knowledge in books, on websites, and stories told by elders. All of the beautiful art and architecture created over 1000’s of years. All of the love, caring, and compassion given to each other. And lastly I’m grateful to Brenton Johnson, who so many years ago started this farm which now has employed hundreds of people, and has fed thousands of people.
   16. We are grateful for the knowledge and wisdom of all the farmers’ at JBG who are able to work the land, tango with pests, and care for a bountiful fall crop.
   17. Rebecca McChesney: I am thankful for family and friends, good health, and employment (That is not something to take for granted these days.). The innovative spirit of Austin's film, food, and drink industry. Spending more time with my kids and husband and the bonding that has brought us closer.
   18. Andrew: My mother’s health and a job that’s steady and rewarding. Being cooping up in the house with my partner Nikki is honestly pretty awesome and a gorgeous doggo… I do miss playing live shows, though.
   19. A: I'm grateful for: A supportive partner who never fails to support me and two best friends who are basically my sisters. My job, where I'm surrounded by the most kind and intelligent people. My creative eye, that helps me find the beauty in the smallest of things. And finally for all the lessons I have learned in the past year -- Both about myself and about the world around. May we never return back to "normal" and always keep pursuing a better tomorrow.
   20. We are grateful for all of our CSA Members, especially those of you that have been around for years (!), who put faith in our farm operation and empower us to do what we do.
   21. We are grateful for all of the organizations in town that operate the vibrant farmers’ markets we attend. These folks understand the needs of local growers, and make sure we have a place to sell our produce, rain or shine, pandemic or not.
   22. We are grateful for all of the restaurants in town who choose to fill their menus with local ingredients, especially in this difficult year for the industry.
   23. Mike Mo: My Health and democracy!
   24. We are grateful for our employees and their courage as essential workers to continue farming, no matter what.
   25. We are grateful for grocery stores like Wheastville, Natural Grocers, Whole Foods, and Central Market that stock their shelves with our products.
   26. Mackenzie Kelley: I am grateful for my health, and steady work this year. For mild weather. For the democratic process, which has allowed the people to choose new leadership. I am grateful for our two-year-old, is making sentences that leave us in stitches. I am grateful for the essential workers who keep us fed and safe.
   27. We are grateful for the health of our business and our ability to employ so many Austinies.
   28. Gianna: I got a full greenhouse full of baby leeks I'm thankful for! Also a sweet new pink car!
   29. Lori: A few things: flannel weather, all of the JBG cabbage hat is becoming kraut on my kitchen counters, and our harvesting and packing crews who are working so hard right now to get such a huge variety of veggies out into the world.
   30. Brenton: My partner, Kimberly.
   31. Ada: I'm grateful for my physical and mental health. I'm grateful for cool weather and the flexibility to spend so much time outdoors. I'm grateful for my nieces and nephews and all the videos they text me. I am grateful for access to nutritious vegetables, in abundance. I am grateful for my family, for the precious time I get to spend with them, and for my partner, Regan.
   32. Jon-Mark: I'm grateful I still got all 11 fingers after half a year of working at JBG.
   33. We are grateful for kale, and broccoli, spinach, chard, carrots, radishes, lettuce, beets, cauliflower, all the herbs, and all of the plants that we're able to cultivate at the farm. What a colorful bounty of food we can grow. As always, thank you for reading! We're grateful for that, too.

 

Large:

Broccoli

Red Cabbage

Orange Carrots

Farmer's Choice

Aruguala

Chard

Cilantro

Fennel

Watermelon Radish

Purple Top Turnips

Green Leaf Lettuce

Individual: Farmer's Choice, Cabbage, Chard, Spinach, Cilantro, Fennel

Small: Farmer's Choice, Cabbage, Orange Carrot, Kale, Mustard Green, Cilantro, Fennel

Medium: Broccoli, Red Cabbage, Oragne Carrot, Farmer's Choice, Arugula, Dino Kale, Mustard Green, Cilantro, Fenel, Watermelon Radish

Large: Brocoli, Red Cabbage, Oragne Carrot, Farmer's Choice, Arugula, Chard, Dino Kale, Cilantro, Fennel, Green Leaf Lettuce, Watermelon Radish, Purple Top Turnip