0 ITEMS IN CART 
LEAKS, NOT LEEKS
02/09/09 — Aaron
Table of Contents
1. In Your Box this Week
2. Farm News
- Leaks, Not Leeks
- Two Links to See! Micheal Pollan and Vertical Farming
- Transplants for Sale
- Log into Your Account
- The Farm Still Needs a Good Plumber!
- More Cookbooks
- Permaculture Design Course
- Green Garden Festival
- Vermicompost Workshop
- Balsamic and Sugar Roasted Carrots
- Cabbage Muffins!!
1) In Your Box this Week
Cabbage
Kohlrabi
Cauliflower or a mystery veggie
Brussels Sprout Greens
Carrots
Beets
Spinach
Broccoli Florets
Tomatoes - Reliable Organics
Grapefruit - South Tex Organics
Oranges - South Tex Organics
This list is subject to change depending on availability and quality of crops on harvest day. You'll find the most accurate packing list on the homepage of our website.
2) Farm News
- Leaks, not Leeks We found a few leaks (not leeks) in the water line once it was up and running. Lucas and Brent spent their weekend pouring concrete and installing thrust blocks for a couple of sections of mainline pipe that failed under the high pressure of the new irrigation pumps. Since we have had water for a short while, and the blessing of rain yesterday morning, Brenton, Lucas, Dylan and I have been able to do quite a bit of transplanting in the fields. Will has also been working on tilling and shaping the beds and hopes to get caught up with the direct seeded crops later this week.
But we are not the only ones out wandering around the fields this week. Brenton found a cow and two calves late one evening and spent a few hours trying to corral them and get them returned to their proper caretaker. They did not do any damage, unless you are counting Brenton's lack of sleep. They did, however, leave some fresh manure scattered among the beds. Work shares beware where you step!
More of the concrete floor has been poured in the packing shed. Some felt the process was rather piecemeal, but we are getting the concrete for free from Centex Materials, so we take what we can get when we can get it (Centex has been bring out leftover and canceled concrete orders for our floors). It may not be pretty, but the result is a creative forming job that will work just fine for a barn floor.
- Two Links to See - Michael Pollan speaks: The Omnivore's Next Dilemma and Vertical Farming info. Both are fascinating and well worth your time.
- Transplants for sale: We currently have numerous varieties of certified organic spring veggie transplants for sale. All transplants are seeded to 1" plugs and are $1.00 each with a $20.00 minimum order. These plants are available on a first come first serve basis. We are currently updating our website and expect to be able to take orders in the next few days. We will post info on our homepage when we are able to take orders. We will only be taking orders through the website and not through email. Your garden will thank you.
- Log into your Account and check details regarding pickup, renewal, and changing your orders. It's a good idea to help us save time and improve accuracy of all our subscriptions.
- More Cookbooks, from Lesley Leach, CSA memberYou asked about favorite cookbooks in the latest JBG newsletter - I thought I would share mine. My two favorites for cooking veggies are:Perfect Vegetables - this is a Cook's Illustrated publication. Nearly every Cook's Illustrated recipe that I've ever tried has been great! This particular cookbook is organized by vegetable and always includes master recipes that are pretty generic but still tasty (steamed broccoli for example) and then variations from those (steamed broccoli tossed with lime-cumin vinaigrette). Most of the recipes are quick and really bring out the flavors of the vegetables (as opposed to some cookbooks/recipes that seem to cover the flavors of veggies, particurlary those that can be strong-tasting). And, speaking of strong-tasting veggies, this book differentiates between different types of greens - "tender greens" like spinach and chard and "assertive greens" like collards, kale, etc. and gives instructions based on the type of green. There are even illustrations detailing how to prepare the greens for the best flavor. My copy of this cookbook has been so well-loved that almost every page is food-stained and it no longer has a cover (the cover was actually my dog's idea of a snack)!Vegetables Every Day by Jack Bishop. Actually, every publication of Jack Bishop's seems to be great (I just picked up another one - Easy Seasonal Recipes...something like that...but haven't tried anything out of it yet), but I especially enjoy this one. Like Perfect Vegetables, this cookbook is organized by vegetable - especially helpful when you find a new, unfamiliar veggie in your CSA box! Each recipe is simple and quick and like Perfect Vegetables highlights the flavor of each vegetable rather than cover it up. This cookbook also has information at the beginning of each vegetable section that gives details about it - how to choose a good one, different varieties, etc. and cross-references to recipes that may be listed in a different section. I haven't had this one as long asPerfect Vegetables, but it's well on its way to being food-stained from its use!I hope this is helpful! Neither of these have many pictures other than an occasional illustration, but they're almost less complicated for it. Thanks, Lesley.
- The Farm Still Needs a Plumber! We continue our quest for an experienced plumber who can help us for a few hours rough in a bathroom for our packing shed before we pour concrete. This is paid work. We have the materials for the drain and supply piping and also have a pex tool. PLEASE email us at farm@jbgorganic.com or give us a call at 512.386.5273.
3) Events
Permaculture Design Course 9 a.m. to 5 p.m. select weekend days until March 28. Check www.permie.us for schedule. March 7 and March 21-22 design workshops are for full-course students and graduates from design class only. TreeFolks, 10803 Platt Lane. $500 whole course; $60 each day. 619-5363.
Green Garden Festival Noon to 4 p.m. Feb. 22. Landscape festival featuring earth-wise gardening tips and learn how to have a beautiful yard while conserving and protecting air and water, protecting our climate and recycling waste and natural materials. Zilker Botanical Garden, 2220 Barton Springs Road. Free. www.ci.austin.tx.us/greengarden
Vermicompost Workshop 1 to 2:30 pm. February 21. Learn how to recycle kitchen scraps into rich fertile worm castings for your plants. At this free workshop, Joy Ruth will share how easy it is to make and care for a worm bin. Great classroom or family project! Registration required. Please call Emily Neiman at 236-0074 x5 or email emily@sustainablefoodcenter.org. Terrazas Library,1105 E. Cesar Chavez St.
4) Quotable Food: One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~ Luciano Pavarotti and William Wright, Pavarotti, My Own Story
5) Recipes
Balsamic and Sugar Roasted Carrots fromrecipezaar.com
Great with casseroles or a roast. Toss the carrots with arugula, feta and a drizzle of olive oil for a satisfying warm salad.
SERVES 4
Ingredients
1 1/4 lbs carrots, peeled and halved length wise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons light brown sugar
Directions
Heat the oven to 350°F . Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite. Drain and pat dry.
Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar.
Season well with sea salt and black pepper then roast for about 45 minutes, turning occasionally until the sugar has caramelized and the carrots are soft and tender.
Cabbage Muffins!! from recipezaar.com
Yes, Cabbage!!!Serve this with pork chops and baked potatoes.
SERVES 12
Ingredients
1 3/4 cups flour
2 teaspoons celery seeds
1 tablespoon baking powder
2 cups cabbage, grated
1 teaspoon salt
2 eggs
1 tablespoon sugar
3/4 cup milk
2 teaspoons onion flakes
6 tablespoons butter, melted
Directions
Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly.
Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together. Add to dry ingredients and stir quickly. Spoon into greased muffin pans and bake in preheated oven until done. Bake at 400 F for 20 minutes.
We would love to share your recipes too! Please email your favorites to bess@jbgorganic.com.
6) Vegetable Storage Tips
We aim to grow and package our vegetables to maintain the highest taste and nutritional quality possible. However, once they've left the farm it's up to you to keep them fresh and nutritious. There's no refrigeration at the CSA drop points so it's best to pick up your box as early as possible. Here are some additional tips on how to store this week's share: Spinach, Kale, Chard, Lettuce, Salad Greens, Bok Choy, Braising Mix and Cooking Greens will stay fresh in the crisper for 4-7 days and should be kept in plastic bags. Any bunch greens can be freshened by cutting an inch of the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
Cabbage, Kohlrabi and Celery have a fridge life of up to two weeks. Wrap celery in plastic.
Broccoli will last 4-7 days in plastic bags in the crisper.
Green Onions will keep5 days in a refrigerated crisper in plastic bags.
Oranges and Grapefruit are best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
Tomatoes will keep refrigerated when ripe for only 2-3 days.
Checkout our storage tips on our website for a more complete guide, and of course, feel free to contact us with any questions. The National Center for Home Food Preservation is your guide for how to can, freeze, dry, pickle or ferment just about anything.
7) Johnson's Backyard Garden Contact Information
Johnson's Backyard Garden
9515 Hergotz Lane, Box E
Austin, Texas 78742
Office phone: (512) 386-5273
Office Hours: M-F, 8am - 12pm
e-mail: farm@jbgorganic.com
website: www.jbgorganic.com
