Lots o' leeks. Photo by Scott David Gordon

The workload is really picking up in week 19! We're seeing a big flush of summer crops - cucumbers, early tomatoes, peppers, okra and lots more. We've been taking down the damaged greenhouses, finishing out our harvest trailers, and harvesting the bounty that Texas has to offer in May. Thanks as always to photographer Scott David Gordon for capturing the week in photos!

"8-ball squash." Photo by Scott David Gordon

A patty-pan variety of squash this week. Photo by Scott David Gordon

Scrap metal salvaged from our greenhouse debacle. Photo by Scott David Gordon

Jason looking for his keys in some new eggplant. Photo by Scott David Gordon

Our first okra this year! Photo by Scott David Gordon

Harvesting leeks. Photo by Scott David Gordon

Our leeks this year are some of the best we've ever grown. Photo by Scott David Gordon

Loading up onions to bring to Hergotz. Photo by Scott David Gordon

Purple bell peppers. Photo by Scott David Gordon

Serrano peppers - summer crops are here!

A close up on a Zinnia flower. Photo by Scott David Gordon

We're bringing the first green tomatoes of the year to market this weekend! Photo by Scott David Gordon

A view through the tomato cages. Photo by Scott David Gordon

Tomatoes. Photo by Scott David Gordon

We aren't quite done painting our new truck - but Ada got excited for tomato season and partially painted this side.

Joy 'n a jar! Tomatoes are coming! We're bringing the first red (and some green) tomatoes to market this weekend, and we are so excited about it.

We still need help on this year's Tomato Crew - work on an Austin organic farm this summer with JBG! This is a fun and fast paced, seasonal job working during the exciting summer season at the farm. We are hiring for crew members and leadership positions. Check out the details at jbgorganic.com/jobs. Got a friend who might be interested? Make sure to send it their way!

Also, be on the lookout for JBG's annual Tomato Sale coming in June. Get your canners ready, it's going to be a good year.

by Megan Winfrey

Basil is back! Summer squash is back! Tomatoes are almost here! What an exciting time for produce. Summer is my absolute favorite time for fresh, organic, simple food. And don't y'all know it, it's gotta be that way in this Texas heat. Here is a very simple recipe showcasing my favorite way to use basil - PESTO. It's perfect to make ahead of time and enjoy for lunch on a muggy day.

Basil Pesto Zucchini Tortellini

• 1 bunch of JBG basil (about a cup, packed)
• 1 clove of garlic
• 1/4 cup walnuts
• 1/2 olive oil
• 1/2 cup grated parmesan cheese
• salt and pepper
• 2 large or 3 small zucchinis, chopped
• 2 tomatoes, chopped
• 1 package of pre-made tortellini pasta

Start by preparing the pesto. Add the basil, walnuts, garlic, and parmesan cheese to your blender or food processor. Turn it on and slowly drizzle in the olive oil as it blends, salt and pepper to taste.

Heat some olive oil in a skillet over medium high heat and sauté the zucchini and tomatoes until they become soft, about 8 minutes.

Prepare the tortellini pasta per the package instructions, or get really crazy and make your own!

Once cooked, drain the pasta into a large bowl and add the vegetables. Slowly add the pesto, mixing and tasting as you go. The recipe makes more pesto than you need, and it can become overbearing if used too liberally. Enjoy this dish hot or cold...I actually prefer it cold!

CSA Box Contents Week of May 9th

Farming, perhaps more than any other profession, is a delicate dance with the weather, the seasons, and the individualities of a piece of land. As farmers, we love the dance and we hate the dance all at the same time. We rejoice when the weather works in our favor, and duck our heads and start over when the elements bring us down. "Make hay while the sun shines," they say, but what do you do when the storms just won't let off?

This past Friday night, heavy winds and a massive storm dealt the farm a huge blow. Ripping through our farm, these winds flattened our four greenhouses, ripping off the poly covering and bending steel to the earth. This is a devastating loss for the farm, and we are again in awe at the power that the elements have over our livelihood.

"Before." Photo by Scott David Gordon

After Friday's storm. Photo by Scott David Gordon

It has just started to feel like we are catching up on the losses suffered with two major flooding events in 2015. We had a great, mild winter and good rains this spring, and so this blow comes during a very delicate recovery period. One thing that we have to be grateful for is that this destruction happened right a the end of a busy transplanting season. So now we have a small window of time to rebuild before we start seeding for our early Fall successions in June. At this point, we're just trying to salvage what we can from the ruins and start building. What else is there to do?

Our communities support is what helped us to make it through tough times last year. So again, we are swallowing our pride and asking you - our community - for help to get through this next hurdle.  After salvaging what we can, we're still looking at over $50,000 in materials and repairs to get these greenhouses back in working order.

Want to help?  Here are a couple of ways:

CSA Box Contents Week of May 3rd

Consider a Long-Term CSA Subscription.

The single most impactful way you can support the farm is to join as a long-term member. If you've been a member of our CSA for a while, and know that you'll be eating our veggies for the coming months, a 6- or 12-month subscription to our Community Supported Agriculture program would provide immeasurable support, providing capital upfront for us to rebuild and prepare for a bountiful Fall season.  Call the farm at 512-386-5273 if you'd like to make the switch to a long-term subscription and be sure to ask about the discount benefits you qualify for.

Plus, now is a great time to join our CSA! Spring and summer crops are both coming in these days, and during this overlap in seasons your shares are fuller than ever. Plenty of great crops are on the horizon - tomatoes, melons, peppers, cucumbers and more!

Photo by Scott David Gordon

Shop Your Local Farmers Market.

Luckily, our field crops were unaffected by the massive storm this past weekend. We've got bountiful market tables right now and every purchase you make from the farm is going to go directly towards rebuilding our greenhouses.  Thank you to all of our customers for choosing to spend your dollars locally at farmers markets - it makes a huge difference. See all of our weekly market locations at jbgorganic.com/markets to find one near you.

Got a friend who might want to shop with you? Our Gifts Page has Market Bucks and gift certificated for the farm as well. Mother's Day is this weekend, so why not cook mom a yummy, locally sourced meal?

Donate Materials.

If you have the means, and would like to help the farm in this effort in a more direct way, we are also accepting materials donations to rebuild these greenhouses. You can call the farm directly at 512-386-5273 or email at farm@jbgorganic.com to talk to Ada about what materials are currently needed.



As always, we want to thank all of our customers for their continued support of the farm. We have such an incredible community, and regardless of what obstacles the weather puts in our path, you awesome folks make it worth it - we truly love this work.  We are going to spend the next few months rebuilding, and with your help we will make it through this difficult period.

Broccoli crowns are looking great! Photo by Scott David Gordon

This week has been a bit overshadowed by the big task of our greenhouse repair. We're evaluating damage and slowly clearing the area to rebuild as soon as we can, while all the while continuing to plant, cultivate, and harvest lots of spring and summer vegetables for you.

We have a great volunteer opportunity this Monday, May 9th. We need your help painting the other half of our newest JBG truck! Email ada@jbgorganic.com for more details or to RSVP - we'll make sure you go home with your arms full with organic vegetables!



Eat your broccoli before it gets too hot for this plant to grow! Photo by Scott David Gordon

Transplanting okra this week. Photo by Scott David Gordon

Beets out in the field. Photo by Scott David Gordon

Green cabbage - we're harvesting for markets this weekend! Photo by Scott David Gordon

Savoy cabbage too. Photo by Scott David Gordon

Up close with basil. Photo by Scott David Gordon

The tomato field is really filling in. Photo by Scott David Gordon

Harvest manager Vicente on his new tractor. Photo by Scott David Gordon

Cilantro harvest. Photo by Scott David Gordon

Peppers and tomatoes, with our greenhouses in the background. Photo by Scott David Gordon

The results of last Friday's storm. Photo by Scott David Gordon

We're slowly clearing the greenhouse pads to start rebuilding. Photo by Scott David Gordon

 

by Megan Winfrey

Surprise! I've got a double hitter for y'all this week. While I was out west, my husband was in California participating in ACT Today's 5k for military families affected by Autism, and our baby girl was with the grandparents. It was the longest we'd been apart since our girl was born, and I missed them both terribly! When we got home, there were two priorities - spending time together and eating a good, home cooked meal. I needed something simple to make, but packed with hearty nutrients since we all know that food on the road isn't always the best. The following recipe was just what the doctor ordered.

Braised Chicken Thighs with Artichokes, Potatoes, & Leeks

• 2 lbs. boneless chicken thighs
• 1 tbs. olive oil
• 2 tbs. butter
• salt and pepper
• 4 baby artichokes
• 1 sweet potato, peeled and sliced
• 2 leeks, chopped
• 2 garlic scapes, chopped
• 1 tsp. dried tarragon
• 1 tsp. whole grain mustard
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/2 cup buttermilk or half and half

Preheat the oven to 425ºF

First, prepare the artichokes. Tear off the prickly outer leaves until a tight, soft, green choke remains. Use a peeler to remove the rough stuff from the base and stems, then quarter them and set aside.

Heat a large dutch oven to medium high heat. Pat the chicken dry and season with salt and pepper. Add the oil and 1 tbs. butter to the pan and sear the chicken skin side down first until brown, flip, and then brown the underside. Remove the chicken and set aside.



Add the other tbs. of butter, artichokes, sweet potatoes, leeks, and scapes. Saute on medium high heat for about 10 minutes, until they just begin to soften. Season with a good amount of salt and pepper. Add the wine to deglaze the pan and reduce by half. Add stock, buttermilk, mustard, and tarragon. Stir, bring to a simmer, and nestle the chicken down into the broth, skin side up. Roast in the oven for 20-30 minutes, until golden. Broil for a few minutes if needed, to get the chicken extra crispy. Serve immediately!