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

 

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.

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

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.

 

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?

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!

CSA Box Contents Week of Nov 2nd

Individual: Orange Carrot, Eggplant, Lettuce, Spinach, Curly Kale

Small: Orange Carrot, Eggplant, Lettuce, Kohlrabi, Arugula, Curly Kale, Herb

Medium: Orange Carrots, Eggplant, Lettuce, Farmer's Choice, Kohlrabi, Sweet Pepper, Curly Kale, Collard Greens, Herb, Scarlet Turnips

Large: Orange Carrots, Eggplant, Lettuce, Cabbage, Roasting Bag, Sweet Pepper, Curly Kale, Collard Greens, Spinach, Herb, Beets