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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

BLACKENED KALE SALAD WITH QUINOA & SPRING ONION

03/30/17 — Heydon Hatcher

By Mackenzie Smith

Half of the kale and spring onions marinate in a dressing while their counterparts are fried until crispy and bitter. The tart rice vinegar is mellowed out by a healthy dose of maple and, which will make your spring onions sing. This salad is hefty enough to split between two people for a meal, but it also does a fine job as a side dish to something “more substantial”. Top with a fried egg if you’re feelin’ fancy.

Make sure you start with kale that has been washed and well-dried-- any water left on those leaves will keep the leaves from frying.

Blackened Kale Salad with Quinoa & Spring Onion
  • 3 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons maple syrup
  • 1 teaspoon soy sauce
  • Maple syrup
  • 1 cup cooked quinoa (any cooked grain works)
  • 1 bunch kale, chopped into small pieces and divided into two separate bowls
  • ⅓ - ½ canola oil
  • Black sesame seeds
Photo by Mackenzie Smith. Photo by Mackenzie Smith.

Mix rice vinegar, sesame oil, soy sauce and maple syrup together, then stir in half the onions. Pour over raw kale, and stir in your quinoa. Heat oil in a large skillet. The oil will be hot enough to start frying when you can place a wooden spoon in the oil and bubbles start to form around the spoon. Add the rest of the onions to the oil, and cook long enough for them to infuse your frying oil-- about 30 seconds. Add enough kale to cover the bottom of the pan and stir once to move the oil and the onions. Resist the urge to stir again, until the kale starts to turn dark brown and crisp, about 4-5 minutes. Then, flip the kale with a spatula so the uncooked side can char. Once you have your first handful of blackened kale & onions, add them to the raw kale & quinoa and mix well. Repeat the steps it took to char your chopped kale until it’s all cooked, this usually takes 1 or two more rounds in the skillet, depending on how big your pan is. Add more oil to the pan if you need to. Salt and pepper to finish your salad, and sprinkle with sesame seeds before serving.

CSA BOX CONTENTS WEEK OF MAR 27TH

03/28/17 — Scott

CSA Box Contents Week of Mar 27th CSA Box Contents Week of Mar 27th

Large Box
Beet, Red
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Salad Mix
Greens, Spinach
Greens, Tatsoi
Herb, Cilantro
Herb, Fennel
Leek
Lettuce, Mixed head bag
Onion, Green
Radish, Easter Egg
Medium Box
Beet, Red
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Greens, Spinach
Herb, Cilantro
Herb, Parsley, Curly
Leek
Lettuce, Mixed head bag
Onion, Green
Radish, Purple Daikon
Small Box
Beet, Golden
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Spinach
Herb, Dill
Leek
Lettuce, Mixed head bag
Individual Box
Beet, Golden
Bok Choy
Carrot, Orange
Greens, Chard, Rainbow
Lettuce, Mixed head bag
Onion, Green

SO, YOU WANT TO VOLUNTEER AT THE FARM?

03/24/17 — Heydon Hatcher

Do you find yourself spending most of the day away twiddling your fingers and day-dreaming about getting your hands dirty with newfound farm-friends in the sunshine? Do you often wish for a big ole box of delectable, organic veggies in exchange for your hard-work day in and day out? Well, you aren’t alone, and this dream is entirely attainable! In case you didn't know, we have volunteer opportunities galore here at JBG. Not only is it a good juncture to simultaneously get dirty and munch on some crunchy veggies, but also the perfect chance to make new friends and bond with pre-existing ones, too. You're sure to find interesting conversation whilst sorting veggies and enjoying the famously and finely-curated farm-fresh jams from the CSA Hergotz Packing Shed crew (if that's where you choose to donate your time!). Corporate groups are more than welcome, too! Slingin’ veggies on the farm with co-workers is not only a team-building experience, but also a good way to strengthen and solidify working relationships. The more the merrier for us, too. Tons of hands sure does get a lot done.

Corporate team-building. Photo by Scott David Gordon. Corporate team-building. 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.

JBG welcomes volunteers weekly at either of our two Austin locations. The first being the Garfield Farm (4008 River Rd. Cedar Creek, TX) which is where we grow all of our veggies. At this location, you will be able to do an amalgam of tasks... working out in the field, transplanting, harvesting, aiding in the seeding process; all the while, learning tons about farming from the JBG agriculture experts. Want to be a farmer, or just expand your horticultural know-how? This might be the location for you!

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

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

Once our produce is harvested, we transport it to our Packing Shed (our second volunteer location) at 9515 Hergotz Lane in East Austin. Here, volunteers help wash, sort, and pack veggies for our farmers markets and CSA boxes. You get the farm experience just right down the street from the airport, pretty cool, eh? Volunteers should wear sturdy shoes and bring plenty of water and snacks (this goes for both locations!). Depending on the season, we sometimes offer an additional Friday afternoon shift from 1-6 PM at the packing shed. We are looking for help Tuesday through Friday every week at either location! Like we alluded to earlier, if you volunteer for a half-day (8 am to 1 pm), we reward your hard-work for a share of farm-fresh veggies. YUM.

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

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

If you're interested, please RSVP through this link. Please note that depending on the season, we may or may not be offering volunteer opportunities at our Garfield farm. You must receive confirmation email prior to coming to volunteer, and if you sign-up to volunteer, it is very important that you honor your commitment and arrive at the farm on-time at your scheduled location. Please note that due to liability concerns, all volunteers must be at least 18 years of age and sign a waiver before volunteering.

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

Have you heard? On Saturday, 4/1, grab your family, friends, fellow farmers, and come out to the farm! Join JBG to celebrate the change of seasons with our annual Spring Picnic and 5k Garden Gallop! This farm-tastic event will be held at our Garfield Farm. Just a hop and a skip away from the Austin-Bergstrom Airport! Tickets on sale nowWe need volunteers to work this event... so, if this piques your interest, email volunteer@jbgorganic.com to sign up!

WEEK 12 IN PHOTOS

03/24/17 — Heydon Hatcher

Transplant sale scene. Photo by Scott David Gordon. Transplant sale scene. Photo by Scott David Gordon.

We are floored by the immense support from our community at the 2017 Transplant Sale. It has definitively been the best one yet. A giant thanks from everyone here at the farm to everyone who came out! We can't wait to see what y'all have done with your backyard gardens. As the season wears on, be sure to tag us in your burgeoning garden photos!

Besides the usual and constant harvesting, we are knee-deep in new and very exciting projects. Stay tuned, we can't wait to share our progress! Be sure to visit us at markets during the weekend, summer crops are slowly trickling in. Thanks to Scott David Gordon for another batch of show-stopping images this week.

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

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

Will, greenhouse king. Photo by Scott David Gordon. Will, greenhouse king. Photo by Scott David Gordon.

Sage babies. Photo by Scott David Gordon. Sage babies. Photo by Scott David Gordon.

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

170321_SDG314119 Harvest progress lines. Photo by Scott David Gordon.

Photo by Scott David Gordon. Pile of Chioggia. Photo by Scott David Gordon.

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

Photo by Scott David Gordon. Carrot harvest. Photo by Scott David Gordon.

Photo by Scott David Gordon. Carrots fresh from the ground. Photo by Scott David Gordon.

Photo by Scott David Gordon. Carrot's POV. Photo by Scott David Gordon.

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

Photo by Scott David Gordon. Green wrinkles. Photo by Scott David Gordon.

Photo by Scott David Gordon. Rows and rows. Photo by Scott David Gordon.

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

Photo by Scott David Gordon. Spinach harvest. Photo by Scott David Gordon.

Photo by Scott David Gordon. We can't get enough of these colors. Photo by Scott David Gordon.

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

Farm chariot. Photo by Scott David Gordon. Farm chariot. Photo by Scott David Gordon.

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

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

Krishna, Brenton, Chucha, and Roxy. Photo by Scott David Gordon. Krishna, Brenton, Chucha, and Roxy. Photo by Scott David Gordon.

BEET "CARPACCIO"

03/22/17 — Heydon Hatcher

unnamed-1By Megan Winfrey

If there isn't an entire cookbook dedicated to beets already, there should be. Hailed by Tom Robbins and others as "the food of the gods," this little root is so darn versatile - and one of the healthiest vegetables on the planet. Betalains, a form of phytonutrients found in beets, provide antioxidant, anti-inflammatory, and detoxification support. And whether you're blending them into a sauce or roasting them with herbs, that earthy sweetness will shine through in the best way. This recipe is super simple and stars chioggia and golden beets, which bring a mild sweetness and (obviously) gorgeous color.

Beet "Carpaccio"
  • 2-3 each of small-medium chioggia and golden beets
  • Drizzle of olive oil
  • Salt and pepper
  • Juice of half a lemon
  • 3 tbs. capers, chopped
  • 2 tbs. mint leaves, chopped
  • Greek Yogurt for garnish


Preheat the oven to 400 degrees.

Wash and scrub the beets and pat dry. Lay them on a sheet of foil, then drizzle with olive oil and season with salt and pepper. Wrap the foil into a packet, place on a baking sheet, and roast the beets for 40-45 minutes.

unnamed-2

Once done, remove the beets from the oven and let them cool to room temperature. Next, chill them in the refrigerator for a few hours, or until cold to the touch. Remove the chilled beets from the fridge, and using a dish rag, peel them by rubbing the dish rag over the beets. The skin should peel away easily. Next, slice the beets thinly with a mandolin or a sharp knife- then arrange them on the plate however you like. Once the beets are arranged, drizzle with olive oil and lemon juice and garnish with the capers, mint, and Greek Yogurt. Serve immediately.

CSA BOX CONTENTS WEEK OF MAR 20TH

03/21/17 — Scott

CSA Box Contents Week of Mar 20th CSA Box Contents Week of Mar 20th

Large Box
Beet, Red
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Salad Mix
Greens, Spinach
Greens, Tatsoi
Herb, Cilantro
Herb, Fennel
Leek
Lettuce, Mixed head bag
Onion, Green
Radish, Red
Medium Box
Beet, Red
Carrot, Orange
Greens, Collards
Greens, Kale, Curly
Greens, Spinach
Herb, Cilantro
Herb, Parsley, Curly
Leek
Lettuce, Mixed head bag
Onion, Green
Radish, Purple Daikon
Small Box
Beet, Golden
Carrot, Orange
Greens, Chard, Rainbow
Greens, Kale, Curly
Greens, Spinach
Herb, Dill
Leek
Lettuce, Mixed head bag
Individual Box
Beet, Golden
Bok Choy
Carrot, Orange
Greens, Chard, Rainbow
Lettuce, Mixed head bag
Onion, Green

SPRING PICNIC AND GARDEN GALLOP 5K 2017!

03/17/17 — Heydon Hatcher

Graphic by the talented Lucas Rager. Graphic by the talented Lucas Rager.

Things sure are heatin’ up in good ole Austin, Texas! The rise of temperatures means the SXSW season arriving (can you believe it?!), and more importantly, the imminent and highly anticipated nearing of one of our favorite annual events, our Spring Picnic and 5k Garden Gallop! Tickets on sale now!!! On Saturday, 4/1, grab your family, friends, fellow farmers, and come out to the farm! Join your JBG family to celebrate the change of seasons by sharing your favorite dishes with your farm community. This farm-tastic event will be held at 4008 River Road, Garfield, TX, 78612. Just a hop and a skip away from the Austin-Bergstrom Airport! Tickets on sale now.

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

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

For the 4th time, we're inviting you, our community, to tour our farm and participate in our 5k Garden Gallop. The racing experts at Rogue Running will be on site once again ensuring this run is tip-top and top-notch. Run, walk, skip or hop around the field and enjoy seeing your veggies growing all around you. This family friendly run/walk through our farm is the very best way to see the where your weekly produce takes root and offers an exciting opportunity to explore our 186 organic acres of farmland. Runners and walkers are lead through a short 3.1 mile path that takes you on a journey through rows of spring onions, mountains of tomato cages, and fields of flowers. Tickets to this year's Garden Gallop are only $10, and include admission to our picnic! Kids under 12 run for free!

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

151114_SDG256034 Photo by Scott David Gordon.

Live Music, Picnic, BYOB: Need we say more? After the dust has settled, join us for our community picnic. Three local bands, including Possum Posse and High Plains Jamboree, will be playing music from 11:45 - 3:30 pm. We are over the moon about these bands and hope you are, too. If you’ve never heard of the two mentioned above, don’t fret, peruse the videos below to familiarize yourself. We know you’ll be tappin’ your toes in no time.

Possum Posse 

“Best known for the wildly popular viral video series, “Guy On A Buffalo,” Jomo & The Possum Posse made a name for themselves with their unique blend of cynicism, dead-eyed soul and anti-machismo honky-tonk. Their cult video series has surpassed 20 million views, garnering national attention from NPR’s All Things Considered, Forbes, G4’s Attack of the Show, and a slew of major media outlets… The band has established itself as one of the most talented, ridiculous and cerebrally entertaining live acts around. Their latest record, “Local Motive” skews heavily toward roots rock & roll and old-school country.” -Excerpt from the Possum Posse website

High Plains Jamboree

“It’s been said that High Plains Jamboree is a bluegrass band west of the Mississippi and a country band east of the Mississippi. The songs of mandolin and guitar player Brennen Leigh have been recorded by country stars Sunny Sweeney and Grammy winner Lee Ann Womack. Leigh has a cult following in Scandinavia, and has performed and recorded with artists such as Charlie Louvin, Robbie Fulks and Jim Lauderdale. Guitarist Noel McKay was discovered by Guy Clark in 1993 while performing at the Jimmie Rodgers Festival in Kerrville, Texas. Clark and McKay’s co-write “El Coyote” went on to win a Grammy for “Best Folk Album.” Bassist and old time banjo player Simon Flory performed throughout the mid south with his mentor, bluegrass legend Donny Catron (Tennessee Gentlemen, Jesse McReynolds, Doyle Lawson). He also studied and taught at Chicago’s Old Town School of Folk Music.” -Excerpt from the High Plains Jamboree website

150404_SDG226452 Photo by Scott David Gordon.

Bring a blanket, dancin’ shoes, a picnic, some cold brews, and kick back on the farm with us! AISD will be rolling out their brand spankin' new food truck to feed the masses if you forget a picnic... (or just want to test out the AISD cuisine). AISD's Nacho Average Food Truck will be serving globally-themed beef and vegetarian burgers. Be ready to take some notes, as they will be featuring dishes showcasing the versatility of JBG veggies in cooking! Not only will AISD be serving up delectable treats, but they will also be running some of the children games and activities! Tickets to this year's Picnic are $10, and include entrance to the 5k Garden Gallop. Kids under 12 get in free! Bring those kiddos brimful of energy, our sand pile, trampoline, and soccer field are just begging for some attention.

150404_SDG226193 Photo by Scott David Gordon.

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

Whether to Gallop or Picnic, we hope you'll join us for what is going to be a beautiful day at the farm! Call or e-mail the office if you have any questions or if you want to volunteer - 512-386-5273, farm@jbgorganic.com.

The Nitty Gritty:
  • What: Saturday, April 1
  • When: Doors Open: 10am, Garden Gallop : 11am, Music, Picnic + Kids Zone : 11:30 - 3:30pm
  • Where: 4008 River Road, Cedar Creek, TX 78612... We call this the Big Farm!
  • What to Bring: Your family and friends! Blankets or chairs, a picnic meal, and maybe some perfectly chilled beer or wine (BYOB). AISD will also be on site, showcasing their brand new food truck and slingin' their delicious eats.
  • What not to Bring: Dogs (Sorry, farmer's rules.)
  • Tickets: Tickets to the Garden Gallop/Community Picnic are just $10. This fee helps us pay the bands who so kindly volunteered their time! Kids under 12 get in free to both the Gallop + Picnic, just let us know how many are coming!
Photo by Scott David Gordon. Photo by Scott David Gordon.

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

If you haven’t checked out our transplant sale (find more info here!), come out to the farm this Saturday to grab some fruit, herb, and veggie transplants! Brenton will be teaching an organic gardening workshop that you won’t want to miss! Buy tickets here.
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