You’ve enthusiastically surveyed your sweater collection, and maybe even donned a favorite cozy item on an early morning stroll. Your social media feed is slowly casting visions of pumpkin and cocoa instead of inflatable pools and watermelon. You can go to the park, in the middle of the day, and feel the sensation of both warm sunshine on your shoulders and a cool, crisp breeze at your back. The weather is starting to shift in Texas, and this incredibly pleasant time is known as fall. If we had to put a finger on a week that marked the transition from repressively hot to intoxicatingly cool, this is the week. Can you feel it?? While so much in the world seems up in the air, the air itself is announcing the predictable tilt of the planet and a seasonal transition that will bestow sunny days and cold nights, warm mugs of hot beverages, and cool-season crops. We're talking carrots for days, and verdant greens as far as the eye can see.

JOIN NOW AND EXPERIENCE THE WONDERS OF AN OCTOBER CSA SHARE .

NOW IS THE TIME WE LIVE FOR

About 95% of JBG employees clock in and out of an office with no walls and dirt floors, an outdoor environment devoid of any separation from the elements. For a Texas farmer who lives outdoors, fall is the season we most readily welcome. Literally, we jump for joy, get to work early, dance as we pick, and laugh as we sort. Oh, to be cold! It’s time to fetch our knit beanies and load bins of freshly harvested produce with a little less panic - no longer racing against the sun’s harsh rays. But this moment of transition isn’t just exciting for the improved office conditions. This moment is exciting because of the bounty pouring out of the fields.

Kieley this past week wearing her Carhartt beanie. By noon it was excessive, but in the hours just after the sun peeked over the trees, it was necessary!

Fall is perhaps the most plentiful season at JBG, and the sheer diversity of the crops we’re harvesting right now rivals the shelves of Whole Foods. Often, eating seasonally means learning that squash is summer and lettuce is winter, but fall? In fall, you can have it all. This week we welcomed our first bunches of collards, mustards, and parsley. Cool-weather crops abound, and soon the abundance of kale and collards will surpass that of warm-weather vegetables like eggplant and okra. But for now, everyone exists together in perfect harmony. You can make a summer ratatouille with a side salad, and if you’ve been a CSA Member for a long time, you know how exciting (and fleeting!) this moment is.

CUSTOMIZATION

Did you know we have officially brought back our CSA Customization feature? Many of you have been suffering from a serious case of eggplant fatigue, asking us to alert you know when it’s over so you can re-join the CSA. Well, it can be over immediately if you want it to be. CSA Members: As a reminder, you can log in to your CSA account during your customization window and swap two items you don’t want for ones you’d prefer. As we mentioned, warm and cool weather crops are both in full force at this moment, but if you’ve had enough of summer, just swap out the squash and bid farewell to the okra. For a reminder on how to customize, click here or just shoot us an email - farm@jbgorganic.com.

This week we picked our first harvests of collards, parsley, and bunched mustard. If this sounds exciting to you, make sure to try out our CSA customization feature to get more of the veggies you want.

CSA PERKS

Did you know that we have an official CSA Referral program? We’re reminding you about this fact now because it’s an incredible time to refer your friends to the CSA. We really can’t overstate it… our fields are bursting at the seams with vegetables of every flavor! CSA Members: when you login into your CSA account, you’ll notice a referral code at the top right corner of your “My Deliveries” page. Share this code with a friend (or several), and if they enter the code when they join the CSA, you’ll get $20, and they’ll get a free box! We kid you not!

Folks join our CSA Program for many different reasons… some focus on the environmental benefits of supporting a nearby farm that can get food to the table with minimal food miles. For many, the fact that our farm is certified organic is paramount. Some of our CSA Members are all about the convenience of our home delivery option, and for others, it’s simply important to support a local business. But why do folks stick around? Why have we been delivering a box of homegrown vegetables to some homes, every week, for over 10 years?  Well, the vegetables, of course. It’s fall, and we’re so excited and proud of the diverse and delicious crops coming out of fields right now. This is the moment WE ALL live for! Happy fall and happy cooking!  Bon Appetite!

Photo by Summer Migoni. Recipe for this summer ratatouille linked above.

By Heydon Hatcher

I am not a good cook. That statement is usually met with a deluge of supportive responses denying the fact, but it’s okay, I’ve accepted it. I resisted the truth for a long time, thinking my culinary greatness had gone unrecognized by myself and others. An epicurean revelation hibernating before some great unveiling that would occur at an unspecified future date when I would casually throw together some showstopping meal for friends, but that’s just not the case. My fiance does most if not all the cooking in our tiny abode, and I couldn’t be more lucky and thankful. I know my strengths.

However, when I must fend for myself during the day, I make simple meals that utilize our CSA in a straightforward and very uncomplicated way. One of my favorite breakfast and/or lunch meals is Red Radish Toast, a fancy name for piling things on bread. We have been laden with these spicy and vibrant roots as of late and I love to stack them on a hot, crusty piece of bread with an assemblage of seasonal toppings. Toast and butter (or even mayo?) some bread, slice one or two radishes, cut up a boiled egg, chop whatever seasonal herb if that strikes your fancy (or maybe some green onion?!), place and layer the toppings as you please, and finally, add salt and pepper to taste. I have crunchy onions in the pantry that I love using as a final touch. Enjoy and savor this effortless snack. I often revel in the fact that I made something edible, but hey, that’s just me. Oh, and register to vote!

Heydon made and photographed this toast, all by herself.

 

CSA Box Contents Week of Sept 28th

Individual Box - Bok Choy, Cucumber, Greens Farmers Choice, Multiplying Onion, Sweet Pepper Small Box - Beets, Bok Choy, Cucumber, Farmers Choice Greens, Dandelion, Herb, Summer Squash Medium Box - Beets, Bok Choy, Cucumber, Dandelion Greens, Herb, Braising Mix Lettuce, Multiplying Onion, Sweet Pepper, Sweet Potato, Summer Squash Large Box - Beets, Bok Choy, Cucumber, Farmers Choice Greens, Arugula, Dandelion Greens, Herb, Lemongrass Herb, Multiplying Onion, Shishito Pepper, Sweet Potato, Summer Squash

Have you ever received a surprise piece of mail that truly delighted you? Maybe a care package from a friend or a letter from your grandmother? A few weeks ago we received an unexpected email from Stepping Stone School which contained a PDF that was 150 pages long. The contents were just too good not to share. We hope this selection of letters brings you even a sprinkle of the joy and entertainment that they brought us. Thanks to the teachers who put this practice of gratitude together. It truly made our day! 

Hey Rylan, we don't plan on stopping, so no worries there. Did you know "vegetables" like tomatoes, squash, cucumbers, and peppers are actually a fruit? We assume you mean those.

Edie, keritz happen to be one of our specialities. I hate to disappoint, but we don't grow carne, or corn, for that matter.

Gunner, it sounds like you like a variety of foods from your potatoes to your tomatoes, and that makes us very happy. Happy to be at your survase.

Hey Cash, we'd love for you and your dad to visit our farm one day. If he worked on a vegetable farm, he may be able to teach you some things. We appreciate your acknowledgment of the supply chain we work tirelessly to fulfill. Send Ada an e-mail if you'd like to visit, and have a good day yourself.



Hey Joseph, thanks for thinking we're gart peperel. It's true, many farmers are salt-of-the-earth type. We are vegetable farmers, but it certainly does seem like hard work to turn a pig into a cow. Thanks for the encouragement.

Yooooooooo Moc! U seem rly coooool too! We especially like your bat and cat drawings. Believe it or not, both animals are pretty useful to have on the farm - bats help pollinate plants, and cats help keep the mice away. We have lots of men that work here, and plenty of women, too. Just wanted to clarify.

Hey Rebeccca, thanks so much for your fan letter. We love you, too! Great question about the pet. We do have one small dog named Chuch that hangs around the barn and helps keep pests away. Do you have any pets?

We love to groeng cariz, espeically the orange ones, but don't grow any corn.

Hello Julia! You're welcome. We don't grow lemons. These do better in parts of Texas where it stays a little warmer in the winter. Also, we mostly grow "row crops" or vegetables that are planted in the ground, again and again, each season. Lemons grow on trees and we don't really have too many trees here. We don't grow weat, either. We DO grow watermelon, and it's in season during the hot summer months. Most of us like most of the things we grow, but not everyone likes everything. Does that make sense?

Great illustration, Ruby. We often wear straw hats to protect us from the sun. Is that a baby koala in the farmer's pocket?

 

Our favorite vetebel varies from farmer to farmer. Some love okra, and some prefer kale. And, now we do! We luv you right back, Alyssa.

Amen, sister.

Yes, we do support the local collective of rainbow cat farmers.

Hey Tyler, you're welcome. We try very hard to care for each and every plant we put into the ground.

Our pleasure.    

Hi Arvo. You've certainly said a lot with this spooky yet cheerful illustration. We get it. You're welcome.  

Hi Genevieve, you're welcome. We're well, thanks for asking.

Now you've got us wondering if you ever got that banana bread. We're happy to report that we do like our job... most days. Glad to hear you're doing well. Keep up the wondering.

Hi Abigail. We're so happy to hear you like milk so much.

Hi Krismane, thanks for all the great questions. We grow vegetables at our farm, and don't have any chickens. Or eggs. BUT! We do have some farmer friends who produce eggs. We purchase these eggs from this farmer and provide them to our customers as well as our employees on pay-day. Most of the farmers that work here love to cook and to eat. We usually eat big lunches that were prepared with the vegetables we grow. Some days when we're less prepared, we eat P-Terry's from down the road. We farm on 183 acres. Appreciate the reminder to mask up. Stay safe, yourself.

William, you're certainly right. Forming is hord wrek, but all the cerits make it worth it.

Hi Jadeh. We love your confidence. Our name is farmer.

 

Dominick: you're right: there is a lot of work left to do after a vegetable is picked, and our post-harvest operations employ about a third of our employees. We are very proud of our distribution relationship with HEB as well as Central Market. Your cursive is progressing along nicely.

HI Eli. We truly hope you consider a career in agriculture. Goodness knows our region will need more good farmers in 20 years.

Hi ALice, farm work can definitely be hard depending on the task at hand and the weather outside. We do use tools like tractors and forklifts to help with the heavy lifting Despite this farm work can be hard on the body. We'll do our best to keep the crafaf's coming.

 

We do averting we can to be the best farmes we can be. np.

De nada. ¡Nos encanta cosechar alimentos para todos!

HEYELISWERANGEINAGEFROMABOUT20TOPROBABLY65ANDWEXOXOXOYOUTOO.

Hey Reuygan - we appreciate your condolences. Lucky for you and me both, cooler weather is on its way.

No, YOU are the best! We appreciate the love!

Dear Ava, we love your egplat illustration. Did you know egplats are really fruots?

Hey Natalia, we actually do grow a small number of grapes and also, Spike Cats rule.

I'm good.

"Every one love's they." is music to our ears.

It's usually more of a weekend activity for us, but we never regret it.

Krop till we drop.

Doing good. Green. Dog. Italian.

This recipe and photo was submitted by a CSA Member Melanie W. Thanks, Melanie for sharing your grandmothers recipe with us! How special! Do you have a recipe you'd like to share? Email us, making sure to include a high-quality photo of the dish. Protip: Use natural light to photograph your food for the best results! 

Gramma Santi’s Italian Stuffed Eggplant

This is what I made last night. So delicious that I thought I’d share the recipe. It’s my little Italian grandmother’s recipe, and she never measured anything, so the directions are imprecise.

All my cousins called her Nona Dora, but to my brothers and I, she was simply Gramma. She lived with my family during my growing up years, so it was a normal occurrence to come home to homemade pasta drying on the back of kitchen chairs. She called them noodles. Spaghetti sauce was gravy. And eggplant was one of our favorites. Beautiful stuffed eggplant.

Gramma Santi was an amazing cook. She fed her family and friends, and during the Depression, her neighborhood. Dora had a way of making simple ingredients go a long way, and in her own words, "I don't waste nuttin".

 

EGGPLANT PREP

2 large eggplants, or a bunch of little ones

Slice eggplant lengthwise, put cut side down on oiled or spray oiled parchment paper in a 400 degree oven.

Cook until fork tender.

Cool.

Scoop out flesh, leaving enough of the side wall so that eggplant can hold stuffing.

STUFFING PREP

1 clove garlic, minced 2 tomatoes, diced 1 small onion, minced 1/2 of a bunch of parsley

Actually, I just put in however much of these ingredients I have on hand. If the mixture is too juicy, I let it drain in a strainer for a while. You’re going to add bread crumbs and eggplant so it kind of depends on the size of the eggplants you’re working with and how juicy the tomatoes are, etc.

Cut up the (cooked) flesh of the eggplant. Leave it chunky. Mix it into the stuffing mixture.

Add enough breadcrumbs so the mixture holds together, but not so much that it becomes mushy.

I use Panko. Gramma made her own breadcrumbs. If you make your own, don’t use soft breadcrumbs. Bake them in the oven so they are dried out first.

Spoon stuffing mixture into eggplant shells. Don’t pack it in, just kind of spoon it in so it’s got some room to breathe while it’s cooking.

Drizzle with olive oil.

Bake until the tops are crispy brown and the insides are heated throughout.

CSA Box Contents Week of Sept 21st

Individual: Okra, Hot Pepper Medley, Sweet Potato, Summer Squash, White Japanese Turnip Small: Greens, Herb, Okra, Sweet Potato, Radish, Summer Squash, White Japanese Turnip Medium: Beets, Farmers' Choice, Greens, Herb, Okra, Multiplying Onion, Sweet Peppers, Radish, Summer Squash, White Japanese Turnip Large: Bok Choy, Cucumber, Greens, Mustard Greens, Herb, Okra, Multiplying Onion, Sweet Pepper, Sweet Potato, Radish, Summer Squash, White Japanese Turnip

Things at the farm are running like a well-oiled tractor. Scott captured happenings at both our Hergotz Packing Shed as well as our Garfield farm. Planning and planting, planting and planning. Late summer plantings of crops like okra and squash are dripping in fruit, and cool-season transplants like kohlrabi and cabbage are being planted everyday, all day. We're gearing up for fall, to be sure!

 

Andrew and the CSA crew packing peppers. Photo by Scott David Gordon.

Sweet peppers, all the colors of the rainbow! Photo by Scott David Gordon.

Delivery driver meeting and training. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Farmer Tracy leading the driver training, pictured in front of our breakroom. Do you spy the skateboard? Photo by Scott David Gordon.

Transplants hardening off on the back of these flatbed trailers, soon to be planted! Photo by Scott David Gordon.

Our late summer plantings of okra are looking particularly beautiful! Photo by Scott David Gordon.

Squash, too! Photo by Scott David Gordon.

Patty pan squash in its infancy. Photo by Scott David Gordon.

Green onions for days! Photo by Scott David Gordon.

One of the most versatile vegetables we grow, to be sure. Photo by Scott David Gordon.

Holes punches, kohlrabi planted. Photo by Scott David Gordon.

A carpet of transplants by the satsuma trees. Photo by Scott David Gordon.

Giana, our greenhouse manager, is in her busiest season. Photo by Scott David Gordon.

Anna checking the transplanting going on behind her. Photo by Scott David Gordon.