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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

CSA BOX CONTENTS WEEK OF SEPT 11TH

09/12/17 — Scott

CSA Box Contents Week of Sept 11th CSA Box Contents Week of Sept 11th

Large Box
Beet, Red
Greens, Collards
Greens, Sweet Potato
Herb, Lemongrass
Herb, Rosemary
Lettuce, Braising Mix
Okra
Potato, Sweet
Radish, Watermelon
Squash, Butternut
Squash, Zucchini
Turnip, Scarlett
Medium Box
Beet, Red
Carrot, Orange
Eggplant, Black
Greens, Arugula
Greens, Collards
Onion, Multiplying
Pepper, Sweet Medley
Potato, Sweet
Radish, Purple Daikon
Squash, Zucchini
Small Box
Beet, Red
Carrot, Orange
Greens, Kale, Curly
Herb, Spearmint
Okra
Potato, Sweet
Squash, Butternut
Squash, Zucchini
Individual Box
Beet, Red
Eggplant, Black
Greens, Dandelion
Herb, Lemongrass
Potato, Sweet
Squash, Zucchini

OUR VIVACIOUS VOLUNTEERS

09/08/17 — Heydon Hatcher

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

This week, we want to take a moment to accolade and thank our immense community of hard-working volunteers. We are at the peak of our Fall planting window and simultaneously catching up from Hurricane Harvey setbacks. We absolutely could not be doing what we do at the rate which we do without all the extra helping hands that our volunteers have been providing. In the words of our Farm Manager, Becky, "our volunteers are the keystone of our operation right now."

That being said, this is a very busy time at the Garfield farm (which is where all the veggies are grown), and most everything is behind schedule. These next 2-3 weeks is a vital time to have volunteers, and we can use as many hands as we can get. So if it's been on your list to come out to the farm and try out volunteering, now's the time! 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 gettin' knee deep in veggies. 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.

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). 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, working in the greenhouse; 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!

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! 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.

If you're interested, please RSVP through this link. 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.

We love our volunteers! Take a minute to get to know some of our regulars below and why they love coming out to help us time and time again.

volunteer 1

Chris

Age? 40-something

Hometown? Portsmouth, New Hampshire. I've been in Austin since 2000.

Profession? I work in TV and Film. Be sue to checkout Blood Fest, a new movie from Rooster Teeth (local folks).

How long have you been volunteering here? At least 10 years. Since Lindsey was Greenhouse Manager and Pitters worked here. I was here when the greenhouse was over there (motions to old greenhouse location at Hergotz). Maybe 10 years? Maybe 8? Somewhere around there.

How did you hear about our volunteer program? Gosh, that's a good question. Some weird grapevine. Was there an ad in the Chronicle? No clue.

Favorite vegetable? That's a tough one. Oh gosh, I've had some really memorable yellow beets from here. Also, some very memorable melons.

How do you like to cook the beets? Like with any root vegetable, like turnips, I like to just roast them. I've had some good brussels sprouts from here too.

Why do you like to volunteer here? JBG is full of so many colorful, wholesome, and eccentric characters... and those are just the vegetables! Okay, but do you want a real quote too? I love coming here, learning about new veggies, and discovering new veggies. Friendship and fellowship, that's why I come too. When I see those signs that say "will work for food" - well, I'm really doing that!

volunteer 3

Zoe

Age? 25

Hometown? Concan, Texas. Moved to Austin in 2012.

When you aren't volunteering, what do you do? I work in the birthing community with moms and newborn babies. I'm getting ready to organize and teach breastfeeding classes. I studied food and nutrition (we all know this because Zoe cooks for us all the time) and breastfeeding is basically nutrition for tiny people without teeth.

How long have you been volunteering? It will be just over a year. I started last August.

How did you hear about our volunteer program? Well, I was a CSA member for a long time, and totally forgot that you guys even had volunteering. There was a spell where the CSA wasn't affordable, then I was really excited when I remembered that there was a volunteer program.

Favorite vegetable? What?! That's hard! I'm going to give a shoutout to brussel sprouts. I like them roasted, and I like them sauteed. I've even pickled them with red onions... that was really good. If you're going to put my number two on there, that would be sweet potatoes. Just one for lunch and i'm so happy.

Least favorite vegetable? Okra (followed by lots and lots of laughter). It's so slimy. I'm determined to like it, so I keep taking some home. Maybe gumbo? Everybody tells me just to fry it, but i don't want to.

Why do you like to volunteer here? What's not to love. All the fresh vegetables, all the great company, being outside (but not in the sun). It's a good way to be connected to your community, as cheesy as that sounds. It's a joy to be able to come out here. If anyone is on the fence about volunteering... just try it! Tried one location and didn't like it? Try the other! You meet the most interesting people that you didn't know lived in your same city.

Side note: Zoe is an amazing cook and almost always bring a dish to share with the barn crew for lunch. this week, she brought a delicious Algerian zucchini soup that was so fresh and good. Recipe here.

volunteer 4

Maria

Age? 68. I'm almost 69, but so far I'm just 68.

Hometown? I was born in Cuba but have been in the states for 47 years.

Profession? I'm a retired nurse.

How long have you been volunteering? 2 years. Started in September, 2015.

How did you hear about our volunteer program? My daughter and son-in-law used to volunteer and told me about it.

Favorite vegetable? Black Spanish Radish... I just LOVE them.

Those are usually on the list of people's least favorite, how do you cook them?  I just put it them in the oven with olive oil, salt, and pepper. I even tried to pickle them last week. Oh, and the okra! (Maria just shared her pickled okra recipe with us today, and now we're sharing with you. recipe below!)

IMG_8695.JPG

Least favorite vegetable? Aru. Agrula. Agrugla. What's that stuff called? Well, I eat it, but it's not one of my favorites.

Why do you like to volunteer here? Everyone here is so nice, and make you feel like family. You come here to meet family... not to just work and volunteer, but really to meet friends and family.

volunteer 2

Rebecca

Hometown? Derry, New Hampshire. I've been in Austin for 9 years.

How long have you been volunteering? Regularly? Since May, and a few times before that.

How did you hear about the volunteer program? Well, we've been CSA members for two and a half years. Whenever I come volunteer, I put my CSA box on hold.

Where do you pickup your CSA? The Mueller Farmers' Market!

Favorite veggie? Oh man! That's really hard. I could eat cabbage all the time. Last week I took home three bags of arugula and ate it all.

How do you use your arugula? In a big salad. My favorite dressing right now is a dressing that I make with tahini, lemon juice, garlic, and olive oil. I mix it with whatever other vegetables we have too.

Least favorite vegetable? Radishes. No radishes for me.

Why do you like to volunteer? I find it very therapeutic. This has been a really good way to interact with other people after a really hard year for me. I feel like a morning here is nourishing for the body and soul. There is a meditative bit about coming out here and just knowing you're going to be packing carrots for a few hours. I love the fact that over the past 2.5 years I know where about 90% of my produce/food is coming from. Coming here, I also learn so many new ways to cook stuff. It's great.

Anything else you want to add? Once I saw Brenton at HEB, and my husband and me had a mini celebrity freakout like, 'That's the guy that grows our food!!!! I wonder if he knows that he grows our food!!". My husband had a JBG hat on, and we waved really big.

Another resounding thank you to our volunteers. We can't say it enough. You are the linchpin at JBG, especially in these very busy times!

IMG_0736.JPG-1

It's with heavy hearts that we say goodbye to our Volunteer Coordinator, Sarah Warren! She is off to study in North Carolina and we will all miss her smiling face immensely. We love you, Sarah! 

WEEK 36 IN PHOTOS

09/08/17 — Heydon Hatcher

Early morning tractor tricks. Photo by Scott David Gordon. Early morning tractor tricks. Photo by Scott David Gordon.

We are in the craziest planting window for the Fall, and it's all hands on deck. We are planting huge acreages, and catching up from Harvey (so grateful once again for skirting any serious damage!).

We want to extend a HUGE thanks to our volunteers, they are a keystone of part of our operation currently. We could use as many as possible (want to volunteer?)! We couldn't be doing what we are currently doing as the rapid pace without them.

Tractor glamour shot. Photo by Scott David Gordon. Tractor glamour shot. Photo by Scott David Gordon.

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

Farm textures. Photo by Scott David Gordon. Farm textures. Photo by Scott David Gordon.

Transplanting and havin' good times. Photo by Scott David Gordon. Transplanting and havin' good times. Photo by Scott David Gordon.

At the helm. Photo by Scott David Gordon. At the helm. Photo by Scott David Gordon.

Bees on a squash blossom. Photo by Scott David Gordon. Bees on a squash blossom. Photo by Scott David Gordon.

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

Kale harvest. Photo by Scott David Gordon. Kale harvest. Photo by Scott David Gordon.

All inspiring beauty of that fall green, Kale. Photo by Scott David Gordon. All inspiring beauty of that fall green, Kale. Photo by Scott David Gordon.

Sweet 'tater harvest. Photo by Scott David Gordon. Sweet 'tater harvest. Photo by Scott David Gordon.

GINGER SPICED BUTTERNUT SQUASH SOUP

09/08/17 — Heydon Hatcher

Photo and Recipe by Mackenzie Smith

Butternut squash has been popping up in our CSA box for the past month now, and this soup has been on rotation ever since. A big batch on Sunday night serves as a base for something new at lunch every day. In the picture here, I poured my soup over a scissor snipped 6-minute egg and topped it with pepitas, chopped dill, and pickled green tomatoes. If you’re wondering about how this would play out with pecans in place of pepitas, mint or parsley playing for dill, and pickled okra pinch hitting for green tomatoes, you’re on the right track. Get into it!
  • Oil or butter
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon coriander seeds
  • 2 inches grated ginger
  • ½ inch grated turmeric
  • Chili flakes
  • 1 onion, diced
  • 2 small butternut squash, peeled & cut into small cubes
  • 4 cups of vegetable or chicken stock
  • Salt and pepper to taste
Photo by Mackenzie Smith. Photo by Mackenzie Smith.

In a pot big enough to fit all of your ingredients, cook the cumin and coriander in hot oil until you can smell them begin to toast-- about 1 minute and a half (less if you are using powdered spices). Add onions and cook until they’re translucent, then add ginger and turmeric. Add a teaspoon or so of salt, and stir in your squash. Add a little more salt, and cook for about 5 minutes, stirring every minute or so. Pour stock over the squash mixture and bring it all to a boil, before reducing to a simmer. Cook until the squash is easy to pierce with a fork.

Blend until smooth, adding extra stock until you hit a consistency that you like.

CSA BOX CONTENTS WEEK OF SEPT. 4TH

09/05/17 — Scott

CSA Box Contents Week of Sept 4th CSA Box Contents Week of Sept 4th

Large Box
Beet, Red
Carrot, Orange
Cucumber
Greens, Collards
Greens, Dandelion
Herb, Lemongrass
Herb, Peppermint
Melon, Farmers Choice
Okra
Potato, Red
Radish, Black Spanish
Squash, Butternut
Squash, Yellow
Medium Box
Beet, Red
Greens, Kale, Curly
Greens, Sweet Potato
Herb, Lemongrass
Herb, Peppermint
Okra
Potato, Red
Radish, Black Spanish
Squash, Butternut
Squash, Yellow
Small Box
Beet, Red
Eggplant, Mini Purple
Greens, Sweet Potato
Herb, Basil
Herb, Lemongrass
Pepper, Sweet Medley
Potato, Red
Radish, Daikon Bunched
Individual Box
Beet, Red
Greens, Sweet Potato
Pepper, Sweet Medley
Potato, Red
Radish, Daikon Bunched
Squash, Yellow

FIRST FRIDAY STAFF PICKS - SEPTEMBER '17 EDITION

09/01/17 — Heydon Hatcher

The arrival of a new month means another marvelous edition of our First Friday Staff Picks! We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

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

Farm, in general: We've got three events on the forefront of our minds: Contigo's Pig Out Party this coming Sunday (9/3) from 5:30 until 9. They'll be celebrating the long weekend by roasting a heritage breed pig, charcuterie offerings galore, and all the yummy libations. Grab a ticket and join the fun this weekend. We'll be there with a little market stand in case you missed your weekly market stock-up. On top of all the fun to be had, part of the proceeds from the event will be going to victims of Hurricane Harvey.

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Grab a ticket to see one of the screenings (they start today at the South Lamar Alamo Drafthouse) of the highly accoladed Look & See, A Portrait of Wendell Berry by Laura Dunn and Jef Sewell. This movie is an homage to the plight of the small farmer through the eyes and eloquent words of Wendell Berry. After moving back to his hometown in rural Kentucky, he immersed himself in the agrarian lifestyle and became no stranger to the struggles of modern-day farming. A beautifully composed cinematic masterpiece backed by heavy hitter executive producers, Robert Redford and Terrence Malick, to boot. You don't want to miss this!

Also, please note that the Farmer As Artist show at the Prizer Gallery has moved to Saturday, September 9th! Find more info on that show here.

Ada (CSA and Marketing Manager): Shout out to our amazing delivery drivers. Not only are these guys battling Austin traffic to make sure folks get fresh vegetables on time, but we're constantly getting emails of the good deeds they do along the way. I work very closely with our drivers (who all happen to be men at the moment), and am so proud to have these gentlemen represent the farm; they're a really special bunch. Special shoutout to Nate, who pulled over last week and extinguished a car that was in flames on the side of the road. Side note: Nate has several firefighters in his family, but never wanted to enter the profession himself and so instead perused work at an organic vegetable farm...

Nate, firefightin' superstar. Nate, firefightin' superstar.

Fawn (Farmer's Market Extraordinare):  With all the recent events, it's hard to choose what to share. Hurricane Harvey quickly eclipsed the Great American Eclipse. At my place, we lost two big trees and some fences, but so many folks are left with so much destruction. This week I dropped my daughter off at her first day of Kindergarten. Some of you may remember when she was born or when I was working markets super pregnant five/six years ago. I was the Triangle, Barton Creek, and Hope Marmer's market manager, and there was nearly a hundred days over a hundred degrees that summer. There's nothing like a quickly growing child to really show the passage of time!

Fawn and Nyah! Fawn and Nyah!

Lyndsie (Farmer's Market Manager): It's moments like this that make me happy to work for JBG where we can actually do something to help (in reference to recent Harvey veggie donations).

PJ Harvey is my pick. Give her a listen.

Becky (Farm Manager): I want to give a plug PEAS Community Farm and Urban Orchard at Cunningham Elementary. PEAS is doing absolutely awesome work connecting kiddos to the outdoors and healthy eating. JBG is a huge fan of their work. We always donate plants and seeds whenever we can. They have two volunteer days coming up in September one on the 9th: 9am-11am and another on the 23rd: 9am-11am (More details here) I will definitely be attending one and would love to get more of the JBG community out there to support the important work they are doing. Here is a video about the program. Hope to see y'all there!!

Missoula (Farm Dog): These animal rescues from Hurricane Harvey. Warms my wittle pupper heart.





Sarah (Volunteer Coordinator): I'm scootin' outta Texas this month! I'll be doing a Work/ Study gig for 9 weeks in North Carolina at the John C. Campbell Folk School! I'm signed up for two pottery classes and a weaving class, woohoo! Only thing I'm sad about is having to leave my pet fish, Shelby behind. I'm not worried about her though. That girl is a sweet fish with a bad attitude, she's gonna make it in this city.

Shelby, fish in the city. Shelby, fish in the city.

Casey (Customer Service Superstar): Well, my thoughts are definitely with my hometown of Houston right now, but I'm feeling very grateful and lucky that my family is safe and without severe flood damage. Otherwise, I'm looking forward to planting a fall garden this weekend at my home. My boyfriend and I built some garden beds, and we had soil delivered from Organics by Gosh. They are a great local company in Austin that sell organic soil, mulch, and sand. They also have composting & recycling services. So, after a whole lot of shovelin', we are all ready to get some veggie plants in the ground! My dog, Odie, is also excited about the garden and ready to protect it from all intruders...or just dig holes in it when I'm not looking.

Odie on the prowl. Odie on the prowl.

Krishna (CFO): In a stressful time, sometimes it's the little things that bring me joy. Look at this small tiny trash can that I keep my pins in. I just got it for $1.

Who doesn't love miniatures!? Who doesn't love miniatures!?

Chad (Barn Crew): I'm really into this video this month.

Heydon (Blog Writer): I traveled to Mexico City with an amalgam of some of my favorite folks this past month and upon arrival was so enamored with this bustling metropolis. Dang, what a city, and just a skip away from ole Austin-town. The food was amazing, the drinks were absolutely fantastic, the museums + parks were incredible, and my little plant-lovin' heart was swooning... so much beautiful greenery! If you make it to Ciudad de Mexico, give me a holler because I have the biggest list you could ever imagine on notable places to visit, but for now here is an abridged selection of highlights: Lardo, La Clandestina Mezcaleria, Lucha Libre at Arena Mexico, Casa Azul (a bucket lister for me), Contramar, Bosforo, and the Luis Barragan House. I can't wait to get back.

All the love to Houston and surrounding cities that were affected by Hurricane Harvey - donate time or money or whatever you can. Texas forever.

??????? #luisbarragan #35mm #cdmx #?

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WEEK 35 IN PHOTOS

09/01/17 — Heydon Hatcher

Okra harvest. Photo by Scott David Gordon. Okra harvest. Photo by Scott David Gordon.

What a heart-wrenching week. Our hearts are with everyone who was affected by Hurricane Harvey. Are you a CSA member and want to help folks in Houston? Donate a CSA share! Email farm@jbgorganic.com and we will get your donation down to H-town to nourish our neighbors.

After a soggy weekend at the farm, we've been graced with moderate temperatures and some sun this week. We are excited to get back to markets after last weekend's hiatus. Are you a sweet potato fan? You're in luck, we've got a torrent of taters on the way.

Beautiful farm sky. Photo by Scott David Gordon. Beautiful farm sky. Photo by Scott David Gordon.

Greenhouse gathering. Photo by Scott David Gordon. Greenhouse gathering. Photo by Scott David Gordon.

Drying up some of the rain. Photo by Scott David Gordon. Drying up some of the rain. Photo by Scott David Gordon.

Montana working on the tractor. Photo by Scott David Gordon. Montana working on the tractor. Photo by Scott David Gordon.

Harvest trailer hangs. Photo by Scott David Gordon. Harvest trailer hangs. Photo by Scott David Gordon.

Zucchini harvest. Photo by Scott David Gordon. Zucchini harvest. Photo by Scott David Gordon.

Dandelion green harvest. Photo by Scott David Gordon. Dandelion green harvest. Photo by Scott David Gordon.

Fields a plenty. Photo by Scott David Gordon. Fields a plenty. Photo by Scott David Gordon.

Tons of sweet potatoes being harvested. Photo by Scott David Gordon. Tons of sweet potatoes being harvested. Photo by Scott David Gordon.

That's one big sweet 'tater! Photo by Scott David Gordon. That's one big sweet 'tater! Photo by Scott David Gordon.
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