By Hector Gonzalez

Hola! Allow me to introduce myself... My name is Hector Gonzalez and I’m the guy that helps the farm with their social media efforts. I started first as a volunteer in 2010 and, after a few visits, I approached then-office manager, Carrie, about JBG’s social media efforts. After we met, she invited Brenton to the chat, and we elaborated about how the farm could share more about what it was and how things were done. At the end of the day, I had a job being their social guy!

I honestly try to keep a low profile and just be a helpful voice for people with questions about JBG. I am grateful and kind to everyone who uses all the farm’s vegetables. I even asked Scott, the farm’s uber-talented photographer, not to include me in the farm’s photos, as I felt I wasn’t interesting enough. That was a lie. I didn’t feel comfortable with my appearance. There was a time I weighed 350 lbs. I felt disgusted with myself.

Last year, I started some changes. You can read some more in this recent article about my journey. Let me be clear about something I learned. Even with having an infinite amount of vegetables available, you can be unhealthy. Part of my new education was learning how to use the farm’s CSA in a healthy manner.

I have no dietary restrictions, although I was vegetarian (2 years) and vegan (1 year) while living in California. I enjoy finding and using flavors in a tasty way. I love to eat and home cooking is the way I love myself and give love to the people I invite over. I don’t eat meat too often as I prefer to see how the vegetables work together. I am not a big fan of fake meat substitutes, either, as I opt to discover different ways to make vegetables. I must say my curiosity has led me to several venues: when I have lots of root vegetables, like beets, radishes, and turnips, I pickle these with miso and sake for a savory treat with sweet notes. When I’m tired of kale chips, I switch to collard green ones. This is one of my favorite new snacks. Recently, I’ve been using greens as a base for salsas, with delicious results in pasta or even tacos.

Watermelon radishes in a dish I made on Valentines Day.

My vegetable rules

1. Try the vegetable raw. Find what I like and dislike about it. Then experiment with the different flavor transformations it can have. How do spices affect it? Which ones make the flavor shine the most? What happens if I leave it outside the fridge overnight? Be curious about the vegetable and be playful with it.
2. Broil. I am a big fan of the broil function from my oven. High heat to quickly sear vegetables. One of my favorite things to do is thinly slicing vegetables, then put these in a circular shape, drizzle with olive oil, sprinkle some spices and let the broiler finish the job. Remember to set your timer!
3. Vinegar is your friend. The acid factor can REALLY make your vegetables shine in different manners. I love quick pickling fennel and onions overnight in an apple cider solution with a few spices and a dried hot pepper. Another use, while sauteing greens, add some vinegar to the pan and cover for a second, letting that steam infuse the meal.
4. Measure yourself. It might seem a bit anal but knowing how much are you eating is quite valuable. It helps you better plan your day and your meals. This in combination with using apps like LoseIt or MyFitnessPal to log the food you consume can help you see what can be improved and how to better eat.
5. Be smart about your food. I used to eat every bite from my plate when I didn’t need to. Growing up in Mexico, there were times food wasn’t abundant. I gained this voracity about eating everything and not letting anything go to waste. That’s a mistake. I now portion my meals in a way that I know what I’m cooking, how much and how I’m using my CSA box in a smart and measured way.

These are the things that have worked for me, but might not be your cup of tea. That’s okay! We all have different tastes and loves. Find a way to cook that satisfies you and gives you joy, while also being careful with your health. I truly believe health and happiness are closely related.

Check out more of my recipes/cooking escapades on my Instagram or check out a couple recipes from blogs past here, here, and here!

Photo courtesy of the Austin American-Statesman by Erika Rich.

**Don't forget! The Spring Picnic and Garden Gallop 5K is this Saturday! Get out to the farm for some exercise, exploration, great music, and even better times. Find more info and buy tickets here!**