CSA Box Contents Week of Jan 11th

Individual: Curly Kale, Swiss Chard, Carrot Bag, Cauliflower, Beet

Small: Curly Kale, Baby Bok Choi, Radish, Fennel, Farmer's Choice Herb, Rutabaga, Cauliflower

Medium: Cauliflower, Fennel, Dino Kale, Broccoli, Orange Carrot, Baby Bok Choi, Watermelon Radish, Swiss Chard, Cilantro, Beet

Large: Cauliflower, Fennel, Dino Kale, Broccoli, Orange Carrot, Baby Bok Choi, Rutabaga, Swiss Chard, Cilantro, Cabbage, Beet, Collard Greens

Happy New Year, everyone! We're so excited to bring you 2021's first installment of farm photos. The turn of the calendar has us feeling fresh, excited, and energized to farm. And goodness knows we need the energy... there is a lot to do! It's this time of year, when we're planting onions and garlic and harvesting winter crops, that our mind begins to wander to warmer days and spring tasks. It will be here before we know it! In fact, we've already received most of our seed for our spring crop plan as well as for our spring transplant sale. Will you be planting a spring garden this year? It's a great time to begin to prep! Scroll below to see the beautiful photos our photographer, Scott David Gordon, captured at the farm.

You eat the stems, right? Photo by Scott David Gordon.

Blue, green, and orange are the colors of this week's carrot harvest. Photo by Scott David Gordon.

Our carrots are bunched in the field. There, the yellow leaves and too-small carrots are thrown to the ground, where they will eventually be tilled back into the soil. Photo by Scott David Gordon.

Romaine, anyone? There has never been a better time to perfect your Cesar salad recipe. Give a homemade dressing a try, and we promise you won't regret it. Photo by Scott David Gordon.

Kohlrabi means "cabbage turnip" in German, and these peculiar-looking vegetables are delicious eaten raw (in a slaw, like a cabbage), or throw in a stew, where they will soak up any flavors around them like pillowy sponges. Photo by Scott David Gordon.

Isabel planting leeks. Make sure you stretch before planting a long row of leeks - lots of bending involved in this farm task! Photo by Scott David Gordon.

Drifting clouds revealing a bluebird sky. We've got a pretty office, don't you think? Photo by Scott David Gordon.

Checkout the size of these parsley plants! They're more like hedges! Photo by Scott David Gordon.

Marisol taming the wildly lush parsley into big, beautiful bunches. Unsure what to do with your parsley? Blend it up with olive oil, salt, and lemon juice for a delicious sauce... which topped with parmesan and stopped up with bread, or frozen for future delight! Photo by Scott David Gordon.

The fractical pattern of romanesco cauliflower is wonderous! Photo by Scott David Gordon.

Crowns of broccoli, just harvested and laying there. Photo by Scott David Gordon.

 

We are thankful for sunny days and a well-oiled harvest trailer. See the arms that spread out over the rows? Keeps us from bending over quite so much! Photo by Scott David Gordon

Recipe and photo by Heydon & Isaac. 

This recipe came at the end of a shocking day… and our oven, well euphemistically speaking, is inconsistent... so we had to improvise. Regardless of everything, it was delicious and nourished our worn-out little bodies and minds. The recipe below was how we envisioned it going, but we ended up solely using the stovetop for our version. JBG’s famous carrots bathed in the limelight of the meal with their vibrant hues, while the cauliflower and baby bok choy delivered award-worthy supporting roles. I’ve been watching too much TV in quarantine, obviously.

Ingredients:

• A bunch of carrots
• A few Cauliflower florets
• A couple of heads of baby bok choy
• Honey
• Salt
• Cayenne
• Butter
• Your preferred cooking oil

Sauce ingredients:

• 1/4 cup ponzu sauce
• One tablespoon soy sauce
• One tablespoon rice vinegar
• One or two teaspoons fish sauce
• 2-3 cloves garlic, finely chopped
• 3 green onions, finely chopped

Directions:

Preheat oven to 400 degrees. In a small bowl, stir to combine the sauce ingredients.

Cut carrots into halves or fourths depending on size. Place onto an oven pan and add a generous amount of butter, honey, cayenne, & salt. Bake at 400 degrees until soft with a crispy outside. Once out of the oven you may sprinkle a bit more salt and cayenne to taste.

Make a few small cups of tin foil. Put a piece of butter at the bottom of each little cup and set small cauliflower heads into them. Spoon some of the sauce (3-4 spoonfuls) on top of the cauliflower. Bake at 400 degrees until the tops are brown and crispy.

Once the oven veggies are finished, pan fry the baby bok choy with whatever cooking oil you prefer, and pour all the remaining sauce into the pan. Cook with the lid on once the pan heats up for a minute or two. Plate the cauliflower and carrots on a bed of rice, and top with the bok choy & sauce. Enjoy.

Hello All! Happy New Year! It's been quite the year. Here is a recap of what the year was like for us at the farm.

Every January we run a promotion and invite new members into our CSA Program. If you're already a member, thank you for your support! Please help us out this January and tell your friends and family about this promotion. If they join within the month, we'll tack on an additional (free) CSA share to their subscription. All they need to do is enter FAMILY and checkout. If you're not a current member, you can JOIN HERE, enter FAMILY at checkout, and enjoy some free veggies.

We are wishing you a bright and joyful 2021. We look forward to continuing to grow and harvest a rainbow of organic vegetables for you and your family. As always, don't hesitate to reach out if you have any questions or just want to say hi. We love to hear from you.

With gratitude and love,

Your JBG Farmers

CSA Box Contents Week of Jan 4th

Individual: Cauliflower, Kohlrabi, Collard Greens, Bok Choi, Radish

Small: Carrot, Scarlett Turnip, Collard Greens, Dino Kale, Farmer's Choice Herb, Beet, Romain Lettuce

Medium: Farmer's Choice Herb, Bok Choi, Carrot, Radish, Turnip, Collard Greens, Spinach, Farmer's Choice, Multiplying Onions, Farmer's Choice Kale

Large: Farmer's Choice Herb, Carrot, Radish, Turnip, Beet, Dino Kale, Broccoli, Bok Choi, Spinach, Romain Lettuce, Cauliflower

Recipe and photos developed by our Market Staff Member, Robin Beltran of The Black Vegan Company. Checkout her blog here.

The easiest and fastest way to get some immunity-boosting goodness into your body is with a fresh pressed juice. But buying pressed juice at the grocery store or a smoothie shop gets really expensive. This low-cost carrot-based juice was created as an easy alternative to those pricey store-bought juices. Note: you’ll need a juicer for this recipe.

Ingredients for Immunity-Boosting Carrot Juice

• 1/4 cup fresh ginger chopped
• 3 medium chiogga beets (or red beets)
• 1 lb multicolored carrots
• 1 cup strawberries
• 1 mango (peeled and pitted)
• 2 cups blueberries
• 1 cup blackberries
• 2 pinches of fresh mint (optional)
• squeeze of lemon

Directions for Immunity-Boosting Carrot Juice

• Thoroughly wash your produce
• If your produce is organic, leave the skin on (except for the mango). If produce is not organic, remove skin with a peeler to avoid any pesticides getting in your juice.
• Process all your produce though a juicer. No particular order.
• Strain the juice with a colander for a smoother/thinner juice.
• Serve your finished juice over ice and garnish with your desired fruit (optional)

Robin enjoying her immunity-boosting juice on a warmer winter day. Photo courtesy of The Black Vegan Company.

CSA Box Contents Week of Dec 28th

Individual: Sweet Potato, Golden Beets, Romain, Kale, Carrots, Farmer's Choice Herb

Small: Romain, Farmer's Choice Herb, Kohlrabi, Cabbage, Kale, Carrots, Radish, Bok Choy

Medium: Cauliflower, Carrots, Romain, Kohlrabi, Golden Beets, Kale, Collard Greens, Radish, Sweet Potato, Broccoli

Large: Cauliflower, Carrots, Sweet Potato, Romain, Cabbage, Kohlrabi, Golden Beets, Rutabaga, Bok Choy, Broccoli, Farmer's Choice Herb, Fennel, Swiss Chard