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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

CSA BOX CONTENTS WEEK OF OCT 16TH

10/17/17 — Scott

CSA Box Contents Week of Oct 16th

Large Box
Beet, Red
Bok Choy
Cabbage
Carrot, Orange
Greens, Collards
Greens, Dandelion
Greens, Mizuna
Herb, Cilantro
Herb, Dill
Lettuce, Braising Mix
Okra
Radish, Red
Turnip, White Japanese
Medium Box
Broccoli
Carrot, Orange
Eggplant, Medley
Greens, Chard, Rainbow
Greens, Collards
Greens, Kale, Dino
Herb, Lemongrass
Herb, Parsley, Flat
Potato, Sweet
Radish, French Breakfast
Small Box
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Herb, Cilantro
Herb, Lemongrass
Onion, Multiplying
Potato, Sweet
Turnip, White Japanese
Individual Box
Bok Choy
Greens, Collards
Herb, Cilantro
Okra
Potato, Sweet
Radish, Purple Daikon

WEEK 41 IN PHOTOS

10/13/17 — Heydon Hatcher

Teamwork. Photo by Scott David Gordon.

We are still a little behind schedule and racing to get planting done. With temperatures way down this week, it's finally feeling like Fall. Our fall greens and roots are thriving, see for yourself at the markets.

Have you heard? We are hosting a laid-back Fall Open House on Saturday, October 28th from 4:30 until sundown. Don't miss the fun!

Collard harvest. Photo by Scott David Gordon.

Becky working on the tractor/compost spreader. Photo by Scott David Gordon.

Smiling at the helm. Photo by Scott David Gordon.

In the dandelion green field. Photo by Scott David Gordon.

Dandelion green harvest. Photo by Scott David Gordon.

A race to get beds prepped and planting done. Photo by Scott David Gordon.

Signs of Fall. Photo by Scott David Gordon.

Fall herbs. Photo by Scott David Gordon.

Radish harvest. Photo by Scott David Gordon.

Kale harvest. Photo by Scott David Gordon.

IN CELEBRATION OF NATIONAL SCHOOL LUNCH WEEK

10/13/17 — Heydon Hatcher

**major contributions by Lindsey Bradley from AISD

Perez Elementary School crew. Photo by Scott David Gordon.

In case you haven't heard, October 9th through the 13th is National School Lunch Week! This week was created by JFK in 1962 to commemorate the most beloved part of the school day, lunch, and all the benefits of the National School Lunch program, which provides nutritional lunches to over 30 million students nationwide! That sure is something to celebrate. With farm-to-school efforts taking off around the country, school lunches provide an important access point to these kids, not only nourishing future generations and fostering healthy diets, but also introducing students to food system, in general. For this celebratory week, school lunch staff all around the country curate special menus, make fun foods, and just generally enjoy their favorite meal, lunch! We had the immense pleasure of attending a school lunch at Perez Elementary School this week, plus we got to experience some of the NSLW festivities, and boy, does AISD do NSLW right.

Ada, Marketing Manager, and Mike Mo, Wholesale Manager, ruminating on what to pick! Photo by Scott David Gordon.

You CAN sit at our table. Photo by Scott David Gordon.

AISD prides themselves on exposing kids to new foods and global flavors. So this year, they decided to focus on global fare during NSLW. All cafes selected a day to sample baba ganoush, prepared with JBG eggplants, and the Sustainable Food Center helped support these local veggie samplings. Check out the AISD recipe at the end of this post!

Baba ganoush glory. Photo by Scott David Gordon.

On top of mind-blowingly delicious NSLW delicacies, AISD is really reinventing what cafeteria food means. On Farm Fresh Fridays, they are feature JBG roasted sweet potatoes each Friday, in all cafes, during the fall menu cycle. After Thanksgiving, they'll rotate to the winter menu, which will feature JBG greens in a braised greens recipe. The spring menu will feature JBG carrots, where it all began two years ago!

Baba ganoush tasting. Photo by Scott David Gordon.

Food + Art? Yes, please. With this also being Farm to School Month, AISD is working with the visual arts department on an elementary school art contest. Students will be encouraged to create art featuring carrots and the winning design will be used as the promotional sign during Farm Fresh Fridays in the fall.

School lunch line. Photo by Scott David Gordon.

AISD completed all the elementary school salad bar rollouts last school year, so now lunch features a daily salad bar option. High schools also have a daily self-serve salad bar option, and middle school salad bars will be debuting later this fall. Can you believe what AISD is doing for school lunches? It is truly incredible. A huge shout out to all of their hard work and how they are revolutionizing the school lunch.

To the parents out there, you are truly lucky to be able to send your kids to school where food services is committed to "positively impacting Austin’s food system by continually incorporating more local options into their school menus." We loved to hear that this project is "helping [students] learn the benefits of locally-sourced food and gain closer community connection." We can't thank AISD enough for this commitment and what it means to us as farmers in Austin. 'Til next time!

Baba ganoush tasting. Photo by Scott David Gordon.

AISD Baba Ganoush Recipe

Scaled for 14 (1/2 Ounce) servings
  • 3/8 teaspoon salt
  • 1 tablespoon + 1.5 teaspoon lime juice
  • 1 tablespoon + 1/3 teaspoon fresh parsley
  • 5/8 ounces garlic
  • 7 1/8 ounces roasted red pepper
  • 1 lb + 13.5 ounces eggplant
1. Set convection oven to 375F on a low fan convection.

2. Rinse fresh eggplant under cool running water and remove tops (stem-end) carefully with a knife. Cut eggplant into quarters and drizzle quarters with oil.

3. Sprinkle with salt and pepper and place seasoned quarters on a foil lined baking sheet pan and place in pre-heated oven for 25-30 minutes until golden brown.

4. While eggplant is roasting in the oven, place canned roasted red peppers into a blender pitcher.

5. Add roasted garlic to the drained red peppers. Pulse the blender in short bursts so that peppers and garlic are chunky but NOT LIQUIFIED.

6. Remove Roasted eggplant quarters from oven and remove/peel skin with gloved hands.

7. Placed roasted and peeled eggplant quarters into a large mixing bowl and add red pepper and garlic mixture into the same bowl.

8. Add fresh chopped parsley, fresh lime juice and salt to mixture and mash-up all ingredients by hand with a potato masher.

Toast pita bread to make pita chips to serve with and enjoy!

CSA BOX CONTENTS WEEK OF OCT 9TH

10/10/17 — Scott

CSA Box Contents Week of Oct 9th

Large Box
Beet, Red
Bok Choy
Cabbage
Carrot, Orange
Greens, Collards
Greens, Dandelion
Greens, Mizuna
Herb, Cilantro
Herb, Dill
Lettuce, Braising Mix
Okra
Radish, Red
Turnip, White Japanese
Medium Box
Beet, Red
Carrot, Orange
Eggplant, Medley
Greens, Chard, Rainbow
Greens, Collards
Greens, Kale, Dino
Herb, Lemongrass
Herb, Parsley, Flat
Potato, Sweet
Radish, French Breakfast
Small Box
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Herb, Cilantro
Herb, Lemongrass
Onion, Multiplying
Potato, Sweet
Turnip, White Japanese
Individual Box
Beet, Red
Bok Choy
Greens, Collards
Herb, Cilantro
Okra
Potato, Sweet

SAUSAGE STUFFED PATTYPAN UFOS

10/10/17 — Heydon Hatcher

Images and Recipe by Megan Winfrey

Nothing says "fall has arrived" like beautiful, varietal squash. JBG always boasts an excellent selection, and what I've seen rolling into my CSA share has me anticipating all the warm, homey, comforting squash dishes I'm going to make this season. This recipe can be tweaked and added to, with just about any type of squash. I love using the pattypans for this, and telling my daughter they're flying saucers. 'Tis the season, am I right?!



Sausage Stuffed Pattypan UFOs

  • 2 pattypan squash, sliced in half to resemble flying saucers
  • 1 lb. ground sausage, venison, or beef
  • 1/2 cup panko bread crumbs
  • 1/2 cup parmesan cheese, or other white cheese + extra for topping
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tbs. dried sage
  • 1 tbs. onion powder


Preheat the oven to 400 degrees.

Heat a skillet to med-high, add the minced garlic and meat, cook until browned. Stir in the sage and onion powder in the last minute of cooking.

In a bowl, thoroughly mix the browned meat, bread crumbs, 1/2 cup of cheese, and lemon juice. Add salt and pepper to taste.

Scoop the seeds and pulp out of each squash half, forming a bowl. Fill the center with the meat mixture, top with more cheese, and drizzle with olive oil.

Bake in the preheated oven for 60 minutes or until the squash is tender.

I served these with a squirt of Yellowbird serrano hot sauce, and a little pickled red onion salad.

WEEK 40 IN PHOTOS

10/06/17 — Heydon Hatcher

Harvesting. Photo by Scott David Gordon.

It's been a week of mud and rain, which has set our planting schedule way back. The next two weeks will be a race to get all the transplants in the ground. On a brighter note: all of our fall seeding is done in the greenhouse! Let's hope for some dryer weather so we can get those transplants in the ground.

Montana gassing up. Photo by Scott David Gordon.

Our handy harvest tractor. Photo by Scott David Gordon.

Harvesting vastness. Photo by Scott David Gordon.

Kale harvest. Photo by Scott David Gordon.

Kale loot. Photo by Scott David Gordon.

Workin' in the fields. Photo by Scott David Gordon.

Our open house flyer! Photo by Scott David Gordon.

Andrew our CSA Packing Manager. Photo by Scott David Gordon.

Cleaning carrots. Photo by Scott David Gordon.

Sorting greens. Photo by Scott David Gordon.

FIRST FRIDAY STAFF PICKS - OCTOBER '17 EDITION

10/06/17 — Heydon Hatcher

The arrival of a new month means another marvelous edition of our First Friday Staff Picks! We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

Andrew, workin' hard. Photo by Scott David Gordon.

Farm, in general - Fermentation Fest is quickly approaching!!! We will be there slinging veggies... come say hi and checkout this one-of-a-kind event! Sandor Katz is this year's keynote speaker.

Bento Picnic's yummy fall Quinoa Kale Salad featuring our kale and carrots with pasture-raised eggs, toasted pumpkin seeds, ginger, green onion, garlic, and their famous ancho sauce! It's gluten-free, dairy-free, and vegetarian - order one now!

Ada (Marketing and CSA Manager) - Went to New Orleans this past weekend to visit my sister, and had the immense pleasure of visiting the House of Dance and Feathers - a small grassroots museum in the back of Ronald Lewis's home that celebrates the Mardi Gras Indians. This isn't your average museum, so give Ronald a call if you plan to go to make sure he's home. If you've never heard of the Mardi Gras Indians, do yourself a favor and do some googling. Google Images will quickly show you the grandeur of their costuming. This Mardi Gras krewe has a rich history in New Orleans, and was established over 100 years ago as a way for Nola's African American communities to participate in Mardi Gras celebrations. There are dozens of krewe's, but in my opinion the costuming of the Mardi Gras Indians are parallel to none. The beadwork is stunning, and at Ronald's house you can see, touch, and feel some of this incredible artwork. The best part? Each year you see the Indians, they're dolling brand new costumes with completely new designs. Anybody else got the Mardi Gras fever? Only 129 days and counting.



Missoula (Farm Dog) - Well, in case you missed it, my career as a celebrity farm dog peaked last week when Modern Farmer reposted a photo of me. In all fairness, they posted a shot of Chooch, too, but we all know who got more likes.... (checkout the hashtag #iamamodernfarmdog for endless photos of farm dogs from all over the country. Swoon!)



Mike Mo (Wholesale Manager and Avid Ole Miss Fan) - Auburn loses to Ole Miss this Saturday.

Megan (Recipe Blogger) - I'm beyond excited to see Reckless Kelly on Friday night at Neighbor's Kitchen and Yard in Bastrop. If you don't know, Neighbor's serves bomb pizza, cocktails, and local beers right on the Colorado river in beautiful Bastrop. Two close friends of mine, Katie and Chris Allcorn, opened the joint in 2014. The historic, multi-tiered-creaky-floored building and the sprawling riverside yard make it the most perfect getaway from the city. If you find yourself fed up with the ACL crowds, come out to Bastrop and join me + fam + the band that (arguably) started Americana.

Lucas (Delivery Driver Extraordinaire) - I won Roky Erickson tickets on Dudley and Bob and am STOKED.

Stoke level HIGH.

Andrew (CSA Packing Manager) - Khruangbin, whose new album has been in heavy rotation at the barn as of late, plays Emo's with Chicano Batman October 28th. They are a Taiwanese band with Psych/Surf vibes and a lot of heart and flavor.

Also, all month long Blue Starlight is showing awesome horror movies drive-in style. Nightmare on Elm Street 3, Friday the 13th (on Friday the 13th!!), and Halloween "my favorite movie ever" on and around Halloween. If you wanna smooch and watch some spookies you should go!

Casey (Customer Service Extraordinaire) - I feel like I have been surrounded by giant sweet potatoes and dogs lately. So, I'm finding a way to combine the two in my life and in my staff pick. Our office at Hergotz is usually the place veggies too large to sell go to die, but I have been taking these enormous sweet potatoes home to make dog chews! I slice em up into thin wedges and dehydrate them in my nifty dehydrator. My dog at home (Odie) can't get enough of them, and Roxy, one of our farm dogs, dreams about them while she sleeps at the foot of my desk. Yum! Also, I've been seeing a lot of comedy at ColdTowne Theater. They even have a free improv class every Monday!

Roxy and Missoula.

Odie and the sweet potato dehydrator.

Hector (Social Media Manager) - I had the chance to visit the Texas State Fair last weekend for the first time and it was fantastic! My lovely tour guide recommended getting started with a corn dog (which was the best one I ever had) and a Shiner at the food hall. I didn’t try any fried foods too ridiculous, with the exception of chicken fried bacon. Give the fair a try if you haven’t yet!

IT’S TIME TEXAS is leading a statewide effort to help people with healthier habits. Join me and hundreds of others at the first TEXAS WALKS, taking a 10-minute walk on 10/20 at 10am!

Heydon (Blog Writer) - I've been in the depths of a wild bachelorette party/wedding season this summer + fall, and am floored by the outpouring of love in the midst of such a tumultuous time in our country. My pick this week is my friends, family, and all the folks out there who choose to love over hate. Plus, a shout out to my old Minolta Freedom Zoom & Nikon N65 that I get to take film photos of my near and dear folks with - check out a few of my snaps below.

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