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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

WEEK 20 IN PHOTOS

05/19/17 — Heydon Hatcher

Photo by Scott David Gordon. Tomato work. Photo by Scott David Gordon.

Your summer tomato supply is sure to be sizable! We've got a fields and fields of quickly ripening 'maters and preparing for this crop's arrival is consuming most of our time! Over the next couple of weeks, you are going to see a deluge of these succulent summertime fruits.

We’ve been in the process of moving our facilities to River Road for some time now. With slow but steady progress, we've finally finished construction on a loading dock, giant cooler, and recently finished a tomato sorting/packing station (see images below!). With the mammoth harvest, the coolers are so full that we had to move two more semis for extra cooler space, can you believe it?!

Check out our weekly blog post for a list of what's hitting markets soon!

Photo by Scott David Gordon. Staking tomatoes. Photo by Scott David Gordon.

Photo by Scott David Gordon. Rainbow chard. Photo by Scott David Gordon.

Photo by Scott David Gordon. Chard harvest. Photo by Scott David Gordon.

Sunflower growth. Photo by Scott David Gordon. Sunflower growth. Photo by Scott David Gordon.

Tomato cages. Photo by Scott David Gordon. Tomato cages. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Red potatoes. Photo by Scott David Gordon.

Photo by Scott David Gordon. Red potato harvesting. Photo by Scott David Gordon.

Photo by Scott David Gordon. Tomato fields forever. Photo by Scott David Gordon.

Photo by Scott David Gordon. Tomatoes in progress. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Cabbage. Photo by Scott David Gordon.

Photo by Scott David Gordon. Zinnias. Photo by Scott David Gordon.

Photo by Scott David Gordon. Two semis for extra harvest storage. Photo by Scott David Gordon.

Photo by Scott David Gordon. Tomato sorting and packing area with the cooler in the background. Photo by Scott David Gordon.

VIEW FROM THE FIELD: CROP REPORT

05/19/17 — Heydon Hatcher

It’s that time of the year when summertime crops are trickling in and springtime crops are coming to an end. A magical time where we are graced with the opportunity to have a brief yet scrumptious taste of two seasons at once. This year has been an amazingly productive year yielding produce of the utmost quality (knock on wood that Mother Nature holds onto that mild temperament). Which brings us great relief with the past two years as a harsh juxtaposition. Our tomato harvest is so massive that the farm crew is daunted by the seemingly endless fields! They’re wondering who’s planning all this ‘mater craziness!? It is hands down the best harvest yet, so get to planning your favorite tomato dishes, we are in for a succulent summer season.

What’s coming to markets soon? Want updates on our market staples? Here’s a quick rundown:

Potatoes. This crop has been outstanding this year.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Squash. Heirloom varieties, yellow squash, zucchini. Everyone get ready! In the next week or two, spaghetti squash and acorn squash will be available as soon as we cure it. Our first butternut squash of the season will coincide with the watermelon harvest, too! CSA members - let us know if you want squash blossoms, we could offer these vibrant delicacies as swap items.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Cucumbers! Pickling cukes and slicing cukes will be flourishing oh so soon.

Eggplant. This crop should be at market in a couple of weeks!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Peppers! They are just starting to get ripe, so they should be ready in a couple of weeks. Limited supply now, but if you CSA folks are interested in them as a swap item, email us and we can harvest them for you!

Okra. We picked some of our first of the season recently... look for it in CSA boxes.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Melons! We have quite the array this year. We will have three types of watermelon: Yellow doll, Tiger baby, and Pata Negra. The melon menu for 2017 is: traditional cantaloupe, mini cantaloupe, Galia (an Israeli melon with a tropical taste and green flesh… it is the earliest harvested melon), Korean melon (yellow striped look), honeydew, canary melon (bright yellow), French Chantenay melon (heirloom melon that is so fragrant and small, it’s like eating dessert). Talk about sweet summertime!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Tomatoes! This is the best tomato crop that we have ever had. The tomato menu for this year is: red slicer tomatoes (perfect for the everyday tomato sandwich, pizza, and/or salsa), three different kinds of Roma (San Marzano, traditional red Roma, and mini yellow Roma. FYI, these mini yellow Romas best eaten fresh, they are so tasty!), 10 different varieties of cherry tomatoes (some heirloom varieties), and plum tomatoes. Although you have probably seen some green tomatoes already in CSA boxes or at the market stands, starting next week, the tomato harvest will really start to arrive. Expect red tomatoes in your CSA box in the coming weeks!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Green beans! Loads of green beans coming in to market.

Fennel and tons of it!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Root crops. A very strong harvest of black Spanish radishes, scarlet turnips, purple top turnips, and daikon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Mint! Tons of it right now.

Celeriac. It’s looking awesome!

Cabbage. A monster harvest of green and red cabbage is headed to markets this weekend!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Onions. We are harvesting and curing them currently. We planted late, so not looking as big as we would like, but this crop is coming!

Beets. They are mammoth! We have your red beets, heirloom Chioggia, and sweet goldens.

Mixed carrot bunch. Our mixed carrot bunch is usually orange, yellow, and white. This year, we tried out a new variety and new colors!

Rainbow carrots are on the way!

A post shared by Brenton Johnson (@farmerbrenton) on





Grapes! They are looking amazing. We cannot wait for this harvest.

Sweet potatoes. They are planted, and we are awaiting patiently for the first harvest! We will have the greens before we have the roots.

Zinnias and sunflowers. Adorn your home with summer blooms. You will see them populating and beautifying market stands to a larger degree very soon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

What crops are at the end of their season? Here are the crops that are unfortunately leaving us for summer respite:

Curly kale. Surprisingly, we still have awesome curly kale. This trend will continue for another couple weeks. If you’re an kale aficionado, get this delectable green at market before it’s gone.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Cilantro and parsley. They are almost done for the season… unfortunately, in this central Texas climate it’s really difficult to maintain tomatoes and cilantro in the same season. We hypothesize that they’ll be around for another week or two.

Broccoli. This quick spring crop is almost done for the season! Such a bittersweet goodbye!

Collard greens. These puppies are at the end of their seasons. They’ll be around for maybe two more weeks.

Photo by Scott David Gordon. Photo by Scott David Gordon.

CSA Members! We are trying to keep an eye for hot weather greens that people like… We will have malabar spinach and amaranth. Any greens that you know and would like to have access to at markets? Let us know!

Looking for seasonal and part-time work? Getting out of college and need a job? Check out our jobs page for more information!

PS - We have tons of exciting events coming up in June! Think: workshops galore and the long anticipated return of the Tomato U-Pick at the farm! Check out our events page for more info. 

POTATO SALAD SALAD

05/16/17 — Heydon Hatcher

IMG_5479By Megan Winfrey

When cooking a meal or meal prepping, I like to see how far I can spread my ingredients. The more dishes I can create with what I have in front of me, the more badass I feel - and this recipe is a perfect example of that feeling of accomplishment. Leftovers from a big batch of potato salad, the pan-scraped bits from a bunch of roasted cauliflower, and a bed of arugula is all you need for a scrumptious and low key lunch. This same equation can be applied to a plethora of leftovers - think chilled roasted squash and feta cheese or leftover orzo and fresh sliced tomatoes.

Potato Salad Salad

To make the potato salad, I used this recipe. It was the perfect contribution to my family's Easter potluck - SO tasty and light! And after another few days marinating in the fridge, it was even more flavorful - packing enough vinegar-y punch to eliminate the need for salad dressing in this recipe.

Also that week, I roasted a bunch of cauliflower for dinner one night. Instead of scraping the crispy little bits onto my plate as per usual, I had a sudden vision of topping a salad with them. So into the fridge they went for the next day's lunch.

All it took was a pile of arugula on my plate with a squeeze of lemon, a few heaping spoons of potato salad, and a mountain of roasted cauliflower bits on top to make the perfect lunch!

CSA BOX CONTENTS WEEK OF MAY 15TH

05/16/17 — Scott

CSA Box Contents Week of May 15th CSA Box Contents Week of May 15th

Large Box
Bean, Green
Cabbage, Green
Carrot, Orange
Cucumber, Slicing
Greens, Kale, Curly
Herb, Basil
Herb, Fennel
Leek
Okra
Potato, Red
Radish, Red
Squash. Summer Medley
Tomato, Red Slicer
Medium Box
Bean, Green
Cabbage, Green
Carrot, Orange
Cucumber, Slicing
Greens, Kale, Curly
Herb, Basil
Leek
Okra
Potato, Red
Squash. Summer Medley
Tomato, Red Slicer
Small Box
Bean, Green
Beet, Red
Cabbage, Green
Cucumber, Slicing
Onion, Red
Potato, Red
Squash. Summer Medley
Tomato, Red Slicer
Individual Box
Bean, Green
Carrot, Orange
Herb, Fennel
Onion, Red
Potato, Red
Squash. Summer Medley

FROM THE FARMER'S PERSPECTIVE: FRIED GREEN TOMATOES

05/12/17 — Heydon Hatcher

Fried Green Tomatoes. Photo by Scott David Gordon. Fried Green Tomatoes. Photo by Scott David Gordon.

Happy Friday, farm friends! Brenton here. Maybe it’s the impending influx of summertime crops or just missing Alabama; regardless, my desire for Southern cuisine has been insatiable as of late. Growing up in Enterprise, AL, there was no shortage of rich Southern food... think: collard greens, corn pone, grits, country ham, fried chicken, biscuits, and red-eye gravy. My grandmother and matriarch of the family, Mama Nell, has always been the keeper of the best recipes. Thus, when I moved away from South Alabama and had a hankering for a taste of the Deep South, I would always give her a holler for recipes. Her breadth of cooking knowledge is unparalleled, and her cookbook collection does not disappoint (I got her a cookbook from 1870 England for Christmas to augment her already prodigious collection). My extensive collection is a shell in comparison as my love for recipes is a reflection of hers. All that rambling aside, nothing says home quite like fried green tomatoes, and I think Mama Nell would agree. I used to eat them like candy as a kid. This recipe is so simple, and the results never disappoint. It's ripe time to make these battered treats, as you’ll see green tomatoes in your CSA box this week!

Photo by Scott David Gordon. Photo by Scott David Gordon.

I had the pleasure of hosting some of the farm crew at my house this week to enjoy some fried green tomatoes using the recipe below (with some minor alterations). Check it out!

Photo by Scott David Gordon. Photo by Scott David Gordon.

**Recipe by Jocelyn Delk Adams of Grandbaby-Cakes.com**

INGREDIENTS
  • 3 fresh green tomatoes, cut into ¼ inch slices
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs, beaten with 1 tablespoon water
  • ½ cup yellow cornmeal
  • ½ cup panko crumbs
  • ⅛-1/4 teaspoon paprika (optional- go up to ¼ teaspoon if you like spicy foods)
  • Oil for frying
  • Freshly ground chili pequins (an alteration of the original recipe!)


INSTRUCTIONS

Liberally season green tomato slices with salt and pepper on both sides (and chili pequins!).

Photo by Scott David Gordon. Photo by Scott David Gordon.

Add flour and eggs to two separate small bowls.

Combine cornmeal, panko crumbs and paprika (and chili pequins!) into another small bowl and whisk together.

Begin by dipping each seasoned tomato slice into flour coating on both sides.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Next add floured tomato slice to eggs coating on both sides.

Lastly dip into cornmeal and crumb mixture and set aside finished slice on baking sheet.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Repeat dredging process, starting with flour, until all slices are coated.

Heat oil in a frying pan over medium high heat.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Fry tomato slices on both sides until golden brown and drain on paper towels.

Serve warm. Enjoy!

Photo by Scott David Gordon. Photo by Scott David Gordon.

Yum! Photo by Scott David Gordon. Yum! Photo by Scott David Gordon.

A very happy Mother's Day to all you mothers out there! We are sending our best batch yet of zinnias yet for you at the markets this weekend!

Always wanted to know who cultivates and harvests your weekly veggies? Come on down to the ABGB on Thursday, May 18 from 6-8 PM for a Meet Your Farmer(s) Happy Hour! Grab a beer, a slice, and hunker down for some farm-tastic conversation with some down home Austin farm friends. 

Want to work at the farm? Check out our current job openings here.

WEEK 19 IN PHOTOS

05/12/17 — Heydon Hatcher

Zinnia harvest. Photo by Scott David Gordon. Zinnia harvest. Photo by Scott David Gordon.

Green beans, okra, cucumbers, and cherry tomatoes are about to make their seasonal debut! We've been busy with lots of massive structural remodels in preparation for these summertime crops. We will be building a large open air shed on our loading dock to turn into a packing station for tomatoes, as well as relocating two semis from our Hergotz location to Garfield to give us more cooler space for tomato season!

We are so grateful for all the volunteers who've been getting their hands dirty out on the farm as of late. They have been immensely integral in getting potatoes harvested and tomatoes weeded and trellised. We extend a HUGE thank you to them, we couldn't do it without you. Interested in volunteering? Email volunteer@jbgorganic.com!

Happy Mother's Day to all you mommas out there!

**farm info from Becky Hume

Photo by Scott David Gordon. Photo by Scott David Gordon.

Black Spanish Radish. Photo by Scott David Gordon. Black Spanish Radish. Photo by Scott David Gordon.

Okra field. Photo by Scott David Gordon. Okra field. Photo by Scott David Gordon.

Armful of fennel. Photo by Scott David Gordon. Armful of fennel. Photo by Scott David Gordon.

Farm meeting. Photo by Scott David Gordon. Farm meeting. Photo by Scott David Gordon.

Transplants. Photo by Scott David Gordon. Transplant work. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Photo by Scott David Gordon. Photo by Scott David Gordon.

Floral work. Photo by Scott David Gordon. Flower beauties. Photo by Scott David Gordon.

Grape progress. Photo by Scott David Gordon. Grape progress. Photo by Scott David Gordon.

Zinnias. Photo by Scott David Gordon. Zinnias. Photo by Scott David Gordon.

Squash is here! Photo by Scott David Gordon. Squash is here! Photo by Scott David Gordon.

CSA crew workin' hard. Photo by Scott David Gordon. CSA crew workin' hard. Photo by Scott David Gordon.

Green beans! Photo by Scott David Gordon. Green beans! Photo by Scott David Gordon.

CSA BOX CONTENTS WEEK OF MAY 8TH

05/10/17 — Scott

CSA Box Contents Week of May 8th CSA Box Contents Week of May 8th

Large Box
Bean, Green
Beet, Golden
Cabbage, Green
Carrot, Orange
Cucumber, Pickling
Greens, Kale, Curly
Herb, Basil
Herb, Fennel
Onion, White
Potato, Red
Radish, Daikon
Squash. Summer Medley
Turnip, Purple Top
Medium Box
Bean, Green
Cabbage, Green
Carrot, Orange
Cucumber, Pickling
Greens, Kale, Curly
Herb, Basil
Herb, Fennel
Onion, White
Potato, Red
Squash. Summer Medley
Small Box
Bean, Green
Carrot, Orange
Cucumber, Pickling
Greens, Kale, Curly
Herb, Basil
Herb, Fennel
Leek
Squash. Summer Medley
Individual Box
Bean, Green
Cabbage, Green
Cucumber, Pickling
Greens, Kale, Curly
Leek
Squash. Summer Medley

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