• A bag of JBG green beans
• Peanut oil (or another neutral oil)
• White wine vinegar (or another acid)
• Spicy chili crisp (we used Laoganma Spicy Chili Crisp)
• Salt
• Sugar (or another sweet substitute)
• Cilantro (or another fresh herb you enjoy)

• 3 tbsp EVOO
• 2 Leeks - Thinly sliced
• 2 cloves Garlic - Thinly sliced
• 2 cups Baby bella or button mushrooms - sliced
• 1 cup Heavy Cream
• ½ tsp White Pepper
• 8 oz. Spaghetti
• 2 Chicken Breasts
• 1 tbsp dried parsley
• 1 tsp dried basil
• ½ tsp dried oregano
• ½ tsp garlic powder
• ½ tsp black pepper
• 1.5 tbsp kosher salt
• Fresh basil or parsley
• Parmesan Cheese

1. In a small bowl, combine the dried basil, dried oregano, garlic powder, black pepper, and 1 tbsp of kosher salt.
2. Rub the chicken breast with 1 tbsp of EVOO then coat the chicken breast generously with herb mix.
3. Grill the chicken breast until fully cooked then place in the oven to keep warm.
4. Heat a large pot of salted water.
5. While you wait for the water to boil, in a large pan heat the remaining 2 tablespoons of EVOO.
6. Add the garlic and leeks and cook for 1 minute, then add the mushrooms and continue cooking for another 5 minutes - stir frequently.
7. Add the cream, white pepper, and ½ tbsp kosher salt to cooked vegetables. Reduce heat and allow sauce to simmer and reduce until you finish cooking the pasta.
8. While the sauce is simmering, cook the pasta 2 minutes less than the package recommendation so that the pasta is still a bit crunchy.
9. Remove the cooked pasta and 1 cup of pasta water and add it to the sauce. Increase heat and stir vigorously until the sauce thickens and evenly coats the pasta (about 4-5 minutes).
10. Plate pasta in a large bowl, topped with the sliced chicken, parmesan, and fresh herbs.

1. Arm Yourself With Information

2. Take Inventory and Write Down Some Ideas

3. Let The Veggies Lead the Way

4. Don’t Beet Yourself Up

5. Cook Something TODAY!

Recipe and photos by Megan Russell.

Organically grown red potatoes with their delicate skins and silky flesh are such a treat this time of year. Whether mashed, roasted, scalloped, souped, chipped, or pied, they're a perfect vessel for so many flavors and textures. I can't get enough! I especially love this recipe because it feels healthier than a traditional quiche crust, and we all know that potatoes and breakfast go together like a bushel and a peck. 

• 1 lb. red potatoes, skin on2 tbs.
• olive oil
• salt and pepper to taste
• 1/4 cup grated parmesan cheese
• 6 eggs
• 1 cup milk 
• Whatever mix-ins you like,
• a handful each-halved cherry tomatoes
• chopped green onions
• chopped bacon or ham
• shredded cheese or feta
• roasted veggies 
• dollops of pesto or chimichurri 

Heat oven to 400. Use a mandolin to slice the potatoes into rounds. I used the third thinnest setting. You don't want them too thin. In a bowl mix the sliced potatoes, oil, parmesan, and s&p, separating the sliced potatoes as you mix so the cheese is well incorporated. Best done with your hands. Arrange the potatoes along the bottom and sides of a deep pie dish, overlapping as you go. Bake the crust for about 15-20 minutes until the potatoes are cooked but not yet browned. Remove from the oven and lower the heat to 350. Whisk the eggs and milk in a bowl, then stir in all of your mix-ins and seasonings. Pour over the potato crust and plop in dollops of pesto at the end, just before baking. Bake for 30 minutes or until the eggs are set and the potatoes have browned. Slice and serve with your favorite hot sauce or plain greek yogurt. 

Hello! You may have noticed that this blog is coming out a few days late. We are rebounding from some website woes, but we're back in action! Today, we're here to round out and wrap up the story of Hector's Herbventure - or his first-ever experience growing a balcony herb garden. For many, the prospect of growing your own food, or herbs, is intimidating. Hector, perhaps, used to fall into this camp. But this year? He grew a bouquet of culinary herbs that all got their start at the JBG Transplant Sale. In case you missed the beginnings of this story, here is Part 1,and Part 2, and Part 3. Keep reading for the herbaceous crescendo: Part 4.

PRECAUTIONS
By Hector.

My next challenge involves finding out what herbs can cohabitate with which one inside my new planters. Like a dreaded school cafeteria game of where you can sit, this would be my next lesson. Per previous inquiries with friends and family, I learnt basil can be tricky and grow big roots, so it would need their own space. Mint was similar to that. Rosemary can grow and expand at a ridiculous pace, so a corner spot might be better. Who knew herbs could be so dramatic?

I read an article that gave me a lot of hope. Similar climate herbs can work together. I started reading more about it and found that I would be able to succeed if I divided my garden based on this.

I decided to put what someone labeled as Mediterranean herbs together, as the upkeep wouldn't be so hard. My 6 herbs on planter 1 would be thyme, parsley, rosemary, cilantro, oregano, and savory. The next planter would have (for now) basil, sage and epazote. The latter was obtained from Garden Seventeen (https://gardenseventeen.com/), a greenhouse near my home.

I must admit some of my initial transplants didn’t make it. The chives had trouble adapting and waiting, so these might have grown another season. My first cilantro survived the first weekend but because I didn’t plant it, it started faltering and was unable to keep it alive.

I managed to put all my new herb babies in their new homes now, when night temperatures don’t go below 55F. I dug the first spot with my hands while recalling how my mom put a few popcorn kernels in the ground. I wanted to grow my own popcorn and she was more than happy to help. I called her the previous Monday top talk about my herb garden. I shared how worried I was about keeping these alive and screwing up.

“Las plantas son muy luchonas. Ya verás como salen adelante,” she said. Plants are fighters. You’ll see how they thrive. I repeated this phrase in my head while moving each one of the herbs. Now, time to let them thrive.

It is now June 2021. I am not a miracle worker but the herbs survived. You can check these out in the photos. I started wanting more herbs while cooking and it has happened. My first basil leaves graced a very simple yet tasty bruschetta.

Fritters, as fun to say as they are to eat, are a great way to get a healthy serving of veggies into those picky eaters' bellies. JBG zucchini and jalapeños, 2 sauces, and dill flowers from my herb garden came together to make these punchy and flavorful fritters served with bow-ties dressed in carrot top pesto to make a filling and delicious meal. I can't wait to make these again and play around with different cheese/herb/sauce combinations! 

Ingredients:

1 large zucchini 
1/2 cup feta crumbles
1 jalapeño diced (with or without seeds)
1 green onion chopped (whites and greens)
1 egg
2 tbs. flour
salt to taste
dill flower to garnish
Bulgarian yogurt & chipotle mayo to garnish 
Olive oil 

Directions:

Grate the zucchini onto a clean dish cloth, then wring out as much liquid as humanly possible. In a bowl, mix everything but the garnishes. Heat several good glugs of olive oil in a pan on medium high. Once the oil is hot, make round patties out of your mix and carefully place in the skillet. Cook about 4 minutes, or until golden crispy on each side, then drain on a paper towel. This recipe makes 4 fritters but could easily be doubled or tripled. Garnish with the sauces and dill flowers. Side of pesto pasta optional, but highly recommended. 

Tips + Recipes provided by Anne Miller L.Ac., an Austin native who has cooked her fair-share of JBG produce, but is now based out of San Francisco where she runs The Garden .

The heat is on. As we acclimate to our new reality, those mid-day rays can feel oppressive, and it can be hard to cool yourself down. Thankfully, this week, we have an arsenal of tips, foods, and recipes aimed to beat this blistering Texas summer.

10 Ways to Beat the Texas Heat

1. When cooking at home, change the way you cook to focus more on fermenting, sprouting, steaming, simmering, and marinating meals instead of frying, grilling or baking. Or eat food cold!
   
2. This might seem counterintuitive, but don’t eat too many frozen foods. It is harmful to the digestive system (extreme cold meeting extreme heat can cause issues). Enjoy a frozen treat here and there, but keep it to a minimum. Think about keeping things chilled instead of frozen, and even skipping ice in your water.
   
3. Add 1 drop of peppermint oil to your water bottle.
   
4. Stop using black pepper and switch it out with white pepper. White pepper is more neutral for the body. Black pepper heats the body, and can make you feel warmer in the heat.
   
5. Add more foods with blue, green, and purple colors. It’s simple, cooling colors cool the body. Reach for a green salsa at the grocery store instead of a red salsa!
   
6. Introduce more raw foods, salads, smoothies, and juices - they are all cooling and refreshing.
   
7. Avoid red meat, smoking, excessive alcohol, too much coffee, fried and greasy foods, and excessive dairy. These are all inflammatory foods. Smoking is literally the act of adding smoke + fire to the body.
   
8. Wear a cap or a cool bandana around your neck. Put one drop of peppermint oil into a bucket of water, douse bandanas in it, put them into the freezer overnight, and wear around your neck when you go outside for long periods of time.
   
9. Avoid running midday and hot yoga. Running during yin time (yin time = early morning and late night) is best. Also get good sleep. Good sleep will cool and rejuvenate the body, and also aid in the healing process.
   
10. Use the cooling yoga breath. Inhale through teeth or rolled (like a taco) tongue for a count of 5, and exhale with a relaxed jaw. Do this for 10 breaths up to 4 times a day. It cools your insides down
    
11. Bonus tip: go swimming!

Anne's Top Cooling Recipes:

Healthy Homestyle Okra and Tomatoes

• 2 tbs olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 5 large plum tomatoes, diced (or 28 oz can of fire roasted organic tomatoes)
• 1lb fresh okra
• 2 tsp gumbo file
• 1 bay leaf
• Salt, white pepper
• 1 cup short grain brown rice, 2 cups water

Make your brown rice first. 1 cup of washed and drained brown rice, to 2 cups of water. Bring to a boil and set on low for 40 min.

Heat olive oil in a large skillet or dutch oven on medium heat. Add the onion and saute for 5 min. Add the garlic, and saute until fragrant. Add okra and salt, and cook for about 3 min, or until soft. Stir in the tomatoes and gumbo file seasoning with the bay leaf, and cook for 5 min. Add salt and white pepper to taste.

Lemongrass Shrimp Skewers with Coconut Rice

Marinade: 1 stalk of diced lemongrass, diced 1 inch ginger, 1 clove garlic diced, sesame oil, rice vinegar, gluten free tamari (soy sauce), melted coconut oil or olive oil. Marinate the shrimp in the fridge for minimum 1 hr (can do this step overnight).

Shrimp skewers: Grill, or heat on a skillet until cooked through, chill the shrimp in the fridge.

Lay the chilled shrimp on top of a bed of fresh arugula or salad greens. Toss with a little olive oil, salt, and white pepper. Garnish with thinly sliced watermelon radish, cucumber, and shredded carrot.

Lemongrass-coconut rice: Soak 1 cup white rice, rinse and drain. Use half coconut milk and half water that equals 1 ½ cups, tie the lemongrass into knots. Lay them on top. Cook rice for 20 min. Remove lemongrass knots before serving.

Farm Fresh Pesto Pasta

• 3 zucchinis (or a spaghetti squash)
• 1/2 bunch amaranth greens, 1/2 bunch basil, 1/2 bunch parsley
• 1/2 cup of pine nuts (or another nut)
• 1/4 cup lemon juice
• 1/2 cup - 1 cup olive oil
• 1 small garlic clove
• 1/4 tsp of salt

Spiralize zucchini into noodles, or use vegetable peeler to peel it into ribbons.

Pesto: amaranth greens, parsley, basil, lemon juice, olive oil, small garlic clove, salt, and pine nuts, reserving a few nuts for a final garnish. Add all those ingredients into a food processor, and process until smooth. Add more oil, lemon juice, or salt to taste.

Mix the zucchini with the pesto, and top with fresh cut tomatoes, salt, and white pepper, and a few chopped nuts that you added in your pesto.

Chilled Hibiscus Herbal Lemonade

• 1 Tbs loose Hibiscus tea
• 1 Tbs loose Tulsi tea
• 1 Tbs Goji berries
• 1 Tbs Spearmint leaves
• 3/4 cup fresh squeezed lemon juice (to add at the end) water

Check the bulk section at your local grocery store for these ingredients. Add enough boiling water to your tea to steep for 1 hr. Or, place herbs in a large jar or covered pitcher of water, and leave out in the hot sun for 2-3hrs for sun tea (a fun project for kids!). Work with the seasons to your benefit! Strain, and reserve the herbs to make a 2nd batch, if you wish. Once cooled off a bit, add ¾ cup fresh squeezed lemon juice.

Store herbal lemonade in the fridge for up to a week. Enjoy chilled with sparkling water, or add a little honey and enjoy hot in the morning.

Cool as a Cucumber Green Juice

• Sweet potato greens
• Romaine lettuce
• Cucumber
• Spinach (chard or kale would work here, also)
• Celery
• Mint
• Lemon

Can be made either in a juicer or your blender. Drink at room temperature. Can save extra for up to one week in a sealed jar or container in the fridge.

A huge thanks to Anne Miller! Thanks again for taking the time to talk to us.

Large:

Harvest Highlight

Sweet Pepper

Eggplant

Tomato x2

Farmer's Choice Herb

Beet

Watermelon Radish

Potato

Leek

Onion

Individual: Harvest Highlight, Watermelon Radish, Tomato, Okra, Eggplant

Small: Harvest Highlight, Hot Pepper, Eggplant, Carrot, Farmer's Choice Herb, Potato, Leek, Beet

Medium: Harvest Highlight, Sweet Pepper, Eggplant, Carrot, Tomato x2, Farmer's Choice Herb, Beet, Potato, Okra

Large: Harvest Highlight, Sweet Pepper, Eggplant, Tomato x2, Farmer's Choice Herb, Beet. Watermelon Radish, Potato, Leek, Onion

JBG Organic is the largest certified Organic vegetable farm in Texas. Since 2004 we have been growing a large variety of mixed vegetable crops for CSA, restaurants, farmers' markets, and wholesalers. We are looking for an experienced grower to join our team and to manage all scouting, spraying and cultivation on our 184 acre Organic farm, just outside of Austin TX. The ideal candidate should have experience operating farm machinery and a working knowledge of vegetable production. 

Job Description:

The Head Grower at JBG Organic reports directly to the Farm Manager. They are responsible for regularly coordinating with the Irrigation Manager and the Farm Manager, but this position is generally autonomous with flexibility to work non-standard hours, as necessary, to perform condition-dependent functions at optimal times. The Head Grower is responsible for regularly scouting the farm for pests  and crafting a spray and management plan with the Farm Manager. They are responsible for monitoring weed germination on the entire farm and scheduling timely cultivation in response. The ideal candidate must be comfortable operating farm machinery and work well independently. 

Responsibilities:

• Irrigation – Coordinate irrigation of fields with Farm Irrigator and perform maintenance and repairs on irrigation and pump systems.
• Pest control - Scout farm for detrimental insects and animals, devise and implement pest control plan with the Farm Manager. This includes spraying fields with appropriate organic approved products, burning heavily infested areas, and trapping and/or fencing out animals. 
• Cultivation - Control weeds by means of mechanical cultivation using hillside cultivator, basket weeder, and/or other necessary tools and implements.
• Maintain detailed records of pest control sprayings.
• Coordinate with Farm Administrator to purchase spray materials.
• Coordinate with Maintenance Manager to perform needed repairs to tools and equipment, and acquire parts.
• Communicate to Farm Manager problems/areas of concern(ie. severe pest or weed infestations) and collaborate to devise action plan. 

Required Qualifications:

• Able to lift 50+lbs consistently through the day.
• Able to work outside in different weather conditions. (Cold, Heat, Rain, etc)
• Experience driving tractors and operating machinery.
• Knowledge of plumbing and irrigation systems.

Qualifications, preferred:

• Basic welding
• Knowledge of horticulture and pest/disease prevention and control.
• Mechanical and automotive repair
• Bilingual (Spanish and English)
• 3+ years experience in agriculture and/or horticulture, with knowledge of relevant vehicles, machines, implements, and tools necessary to fulfill stated responsibilities.

Schedule:   Full Time, 40+hrs/wk. Position requires the flexibility to work non-standard hours, as necessary, to perform condition-dependent functions at optimal times.

Pay: $20+/ hr dependent on experience.

Directions for Applying: Please send an email to jobs@jbgorganic.com with the following format. Following specific directions is the first way to impress us!
 

• Subject Line should read “[Job Title]: [First Initial]_[Last Name]” … For example, “Head Grower": J_Smith”
• Email body should be short & sweet - help us notice you! 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 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.

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.

This week's post was kindly submitted by JBG CSA Member Samantha Cato. Follow Samantha on Instagram to learn more about her Functional Nutritional Therapy practice. And now onto the recipe....

A wise person once said – “Surround yourself with tacos, not negativity”.

Yep, I can do that. 

Truthfully, I think any day is a good day to have tacos! They're so easy to throw together, flavorful, and customizable! Even the pickiest of eaters are happy with a taco in hand. They’re a fan favorite – hands down.

The best tacos I’ve ever had used nutrient-dense, whole foods that were in season. Although they can easily be the star of the show, I’m not just talking veggies here. I am also referring to quality-sourced proteins like grass-fed meat, pasture-raised poultry + eggs, and wild-caught seafood.

Aka – real food | whole foods. There’s something to be said about eating real food, am I right? Real food makes the dish!

Benefits of Eating Real Food

• More nutrient-dense
• Provides lasting energy
• Satisfies hunger and cravings
• Aids the body’s functions, working with and not against the body
• It’s properly absorbed and used throughout the body because it recognizes the nutrients (unlike processed foods)
• It’s free of chemicals, toxins, and preservatives (aka man-made food)
• It’s sustainable + nourishing to your body and the earth

After becoming a functional nutritional therapy practitioner, I was in search of having easier access to more whole foods and learning about the importance of eating in season + supporting local farmers and growers (think leaving less of a carbon footprint). I decided a CSA box was a great way to go and would be fun to try out. Enter – JBG. I love our JBG box for many reasons, but the biggest one being we are supplied with seasonal produce.

Eating with the seasons means you’re eating food at its peak ripeness, which means they’re more nutrient-dense. In essence, your food is fresher + more flavorful. 

Our bodies need different nutrients, which can be sourced from a variety of whole foods, to function at an optimal level. So, the greater the variety of local veggies and quality meats you have in your diet, the better! I also love that taking part in a CSA marries taking care of your family and taking care of the earth. Through a CSA, you know how your food is grown: you’re supporting local businesses, regenerative farming, and sustainable efforts. Bonus – by becoming a JBG member, you’re joining an amazing community and cultivating a relationship with a local TX farm.

That’s worth it, is it not?

Ok ok, onto the tacos…

I love this breakfast taco recipe because it utilizes seasonal produce + is jammed packed with nutrients that are supportive to your body. Breakfast tacos are such a versatile meal because you can make them with whatever veggies you have on hand and still have a killer recipe.

The veggies we used were JBG’s zucchini, onion, beet greens, and cilantro because that’s what came in our box. Sometimes, when we’re feeling crazy, we saute nitrite/nitrate-free bacon before adding in the veggies for a more savory flavor + added crunch.

Nutrient Breakdown

• Pasture-raised eggs – rich in protein, fat, choline, and selenium. Excellent source of riboflavin (B2), vitamin B12, phosphorus, as well as vitamin A (if pasture-raised).
• Zucchini – a hydrating veggie, zucchinis are rich in vitamin C, potassium, antioxidants, manganese, beta carotene, and B vitamins.
• Onion – rich in quercetin (a bio-flavonoid and antioxidant).
• Beet greens – as a dark, leafy green, beet greens are rich in calcium, iron, manganese, and magnesium.
• Cilantro – rich in vitamin A, K1, and manganese.

This recipe is on repeat in our home and has become a Sunday breakfast ritual. It’s balanced and doesn't lack substance or flavor. The tacos can be served in whatever tortilla you prefer or you can serve them over a bed of greens, sprouted rice, or cauliflower rice. Serve by itself or with sauteed or roasted sweet potatoes or regular potatoes, fresh fruit, or fresh greens. Feel free to get creative!

One thing you must do with this recipe – eat them while the eggs are warm. Don't make your taco shells cringe with cold eggs. Unless that's your thing. I'll stick to hot eggs. Enjoy, my friends!

Breakfast Tacos Recipe

Ingredients

• 1 tbsp grass-fed butter or ghee
• 8 pasture-raised eggs
• 2- 4 cups of seasonal veggies (I lean towards having more veggies).

• This time, I used:
• 2 small zucchinis – chopped into quarters
• 2 small onions – diced
• Beet greens from one bunch of beets, including the stems – chopped
• 1-2 tbsp cilantro – chopped

• Seasonings of choice
  • I used Primal Palate taco seasoning, pepper, and a pinch of sea salt. I’ve also kept it simple with sea salt, pepper, garlic, and cumin.
• Toppings – more cilantro, avocado, and hot sauce (I rotate between Yellowbird’s hot sauces, Frank's, and Cholula).

Instructions

1. Heat your tortillas until warmed through in a cast iron or another non-toxic skillet (about 10- 15 seconds). I love heating Siete's cassava tortillas in a little ghee. Place in a tortilla warmer or on a plate and cover to keep in the heat.
2. In the same skillet, saute chopped JBG veggies in 1 tbsp butter or ghee over medium-low heat.

Note – saute chopped bacon in the skillet first if using. Once cooked, set aside bacon on a plate and use leftover bacon grease to saute veggies.

3. Crack 6- 8 pasture-raised eggs in a bowl and whisk together with seasonings. Pour into the skillet.
4. Scramble the eggs with the veggies until they aren't soggy (no one likes soggy eggs) and cooked to your liking. Serve while warm with toppings of choice.
5. Eat with style, letting the taco filling fall apart all over the plate if you're anything like me.

The world is your oyster when it comes to making this recipe. Add more spice to it if you want more of a kick or keep it classy. There’s no wrong way to do it. Well, unless you let your eggs get cold ;) Have fun experimenting with “new to you” veggies and other whole foods and see what you can create. When you build a deeper connection with your food, from how it’s grown to what you cook up in the kitchen, the better your food will taste and the more satisfying your meals will be!

That, my friends, is the power of getting back in touch with your roots and embracing properly prepared, local + in season, nutrient-dense whole foods