0 ITEMS IN CART 
A TIZZY OF TOMATOES
06/24/16 — Farm
With the Summer Solstice and the June full moon, known as the “Strawberry Moon,” coinciding a couple of days ago, the Summer season is off to a running start. A stark contrast from the mild Spring that central Texas experienced, the quickly rising temperatures have some of us Austinites in a daze. It’s that time of year where the only solace from the unrelenting heat is jumping into the cool spring-fed Barton Springs, or settling down right smack-dab in front of your beloved AC with an ice-cold Topo Chico pressed against your face.
![Photo by Scott David Gordon.]()
Photo by Scott David Gordon.
Our crops, on the other hand, have had no reprieve from the beaming sun as of late. The constant deluge in the Spring had the crops growing at a creeping pace, which significantly slowed the harvest schedule. However, with the sudden swelter, the plants have been in a sort of heat-shock this week. The heat spell had one crop in particular, the Juliet tomatoes, ripening abruptly and rapidly. Placing us in the midst of quite a predicament… a voluminous harvest, we’re talkin’ hundreds of pounds, of very ripe tomatoes that needed to be utilized STAT. Thankfully, when we sent the S.O.S. to our local food-lovin’ community, we got a strong response. Restaurants like the ABGB and Bufalina among others, happily came to our rescue, and enlisted a portion of our tomato bounty for some of their delectable menu items.
![juliiets3]()
Photo by Scott David Gordon.
Internally, the JBG community has been making all the sauces, salsas, and salads you can imagine at home AND in the office. Over 300 pounds of these tomatoes were also delivered to the Central Texas Food Bank (formerly known as Capital Area Food Bank), a delivery that was made possible through a food drive organized by Music Tech and Food that took place at a recent Chris Robinson show at The Parish. As you can tell, we had this plenitude of oh-so-sweet and delicious Juliet tomatoes truckin’ all over Austin-town this week, sharing the summertime wealth.
With the myriad of ‘maters, there is a slew of recipes to explore. Gazpacho? Salsa? Ketchup? Pasta sauce? Canning galore? The possibilities are endless. Tim, the head chef at The ABGB created this savory Gazpacho recipe below with their order of JBG tomatoes. They are also using our tomatoes to top some of their pizzas with red sauce!
ABGB JBG GAZPACHO
Blend tomatoes in a food processor then strain through fine mesh sieve. Separately blend cucumbers, red onions, bell peppers, garlic, and jalapeños. After everything is smooth, combine all with olive oil, vinegar, s & p.
Chill (overnight is better). Serve chilled with a garnish of seasoned toasted bread, diced tomato and cucumber, sliver of jalapeño, a slice of avocado.... and a drizzle of Olive Oil.
100% Vegan. For those who love meat, add cold crabmeat or shrimp!
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ABGB JBG GAZPACHO, image courtesy of Mark Jensen.
As the summer continues to heat up, we want to remind our CSA community to arrive at your pick-up location earlier rather than later so that your veggies don’t sit out in the heat for too long. If you have home delivery, you can always leave out a cooler to keep your vegetables in peak condition until you can transport them into your refrigerator. Stay cool and eat your ‘maters, folks! Until next time.
![Photo by Scott David Gordon.]()
Photo by Scott David Gordon.
If you are contemplating joining our CSA, there’s no better time than the present! Sign up for the CSA now, enter “tomato” at checkout, and you’ll receive a free flat of Juliet tomatoes with your first delivery (while supplies last)!
Two more days until the Farm Yoga Summer Series begins! Join us this Sunday (6/26) for our first gathering, hosted by Practice Yoga with gratis refreshments provided by People’s RX. All you need is your mat and a friend with a suggested $6 donation! Also, have you marked your calendar yet for the Rolling Roadshow event at the farm on July 9? Tickets for The Seer are available here!
Photo by Scott David Gordon.
Our crops, on the other hand, have had no reprieve from the beaming sun as of late. The constant deluge in the Spring had the crops growing at a creeping pace, which significantly slowed the harvest schedule. However, with the sudden swelter, the plants have been in a sort of heat-shock this week. The heat spell had one crop in particular, the Juliet tomatoes, ripening abruptly and rapidly. Placing us in the midst of quite a predicament… a voluminous harvest, we’re talkin’ hundreds of pounds, of very ripe tomatoes that needed to be utilized STAT. Thankfully, when we sent the S.O.S. to our local food-lovin’ community, we got a strong response. Restaurants like the ABGB and Bufalina among others, happily came to our rescue, and enlisted a portion of our tomato bounty for some of their delectable menu items.
Photo by Scott David Gordon.
Internally, the JBG community has been making all the sauces, salsas, and salads you can imagine at home AND in the office. Over 300 pounds of these tomatoes were also delivered to the Central Texas Food Bank (formerly known as Capital Area Food Bank), a delivery that was made possible through a food drive organized by Music Tech and Food that took place at a recent Chris Robinson show at The Parish. As you can tell, we had this plenitude of oh-so-sweet and delicious Juliet tomatoes truckin’ all over Austin-town this week, sharing the summertime wealth.
With the myriad of ‘maters, there is a slew of recipes to explore. Gazpacho? Salsa? Ketchup? Pasta sauce? Canning galore? The possibilities are endless. Tim, the head chef at The ABGB created this savory Gazpacho recipe below with their order of JBG tomatoes. They are also using our tomatoes to top some of their pizzas with red sauce!
ABGB JBG GAZPACHO
- 8 cups JBG Juliet tomatoes
- 4 JBG cucumbers seeded, but not peeled
- 2 JBG red onions
- 3 red bell peppers, corded and seeded
- 6 cloves of garlic
- 1/2 cup sherry (or white wine vinegar)
- 1/2 cup good olive oil (we use Texas Olive Ranch Arbequina EVOO)
- 1 tablespoon sea salt
- 2 teaspoons ground black pepper
- 2 JBG jalapenos
- two tomatoes
- 1 cucumber
- 1 jalapeño
- 1 Avocado
- Toasted day old bread
Blend tomatoes in a food processor then strain through fine mesh sieve. Separately blend cucumbers, red onions, bell peppers, garlic, and jalapeños. After everything is smooth, combine all with olive oil, vinegar, s & p.
Chill (overnight is better). Serve chilled with a garnish of seasoned toasted bread, diced tomato and cucumber, sliver of jalapeño, a slice of avocado.... and a drizzle of Olive Oil.
100% Vegan. For those who love meat, add cold crabmeat or shrimp!
ABGB JBG GAZPACHO, image courtesy of Mark Jensen.
As the summer continues to heat up, we want to remind our CSA community to arrive at your pick-up location earlier rather than later so that your veggies don’t sit out in the heat for too long. If you have home delivery, you can always leave out a cooler to keep your vegetables in peak condition until you can transport them into your refrigerator. Stay cool and eat your ‘maters, folks! Until next time.
Photo by Scott David Gordon.
If you are contemplating joining our CSA, there’s no better time than the present! Sign up for the CSA now, enter “tomato” at checkout, and you’ll receive a free flat of Juliet tomatoes with your first delivery (while supplies last)!
Two more days until the Farm Yoga Summer Series begins! Join us this Sunday (6/26) for our first gathering, hosted by Practice Yoga with gratis refreshments provided by People’s RX. All you need is your mat and a friend with a suggested $6 donation! Also, have you marked your calendar yet for the Rolling Roadshow event at the farm on July 9? Tickets for The Seer are available here!
