CSA Box Contents Week of Mar 23rd

This week we thought we’d start off with some updates, then just leave you with some of the most soothing and peaceful farm photos we could find. We know you’re all inundated with news right now, so we appreciate you taking a moment to consume ours. Don’t forget to scroll to the bottom for some virtual and visual stress relief.

 

• First, we just wanted to take a moment to say what a wonderful community we have. When we needed hand sanitizer in order to attend markets, CSA Members, Instagram followers, and restaurant partners pitched in. Service industry workers, artists, and concert venues are a pillar of our city’s economy. These folks are hurting and need our support. Austin’s health care workers are operating under stressful and tense conditions. Farmers and grocery store staff are working overtime to meet our community’s overwhelming demand for fresh food. All this to say: thank you to our community for doing your best and doing your part, whatever that might be. We’re here for you! We got this!
• CSA Members: Please be patient as we incorporate a huge number of new deliveries into our home delivery routes. Be on the lookout for an important email this weekend regarding a few minor changes we’ll be making to the CSA for the next few weeks while we adjust to the incredible increase of members. As a reminder, we’re here for you! E-mail or call us if you have questions! (Tell Faith she’s doing a great job, while you’re at it ;)
• Lots of you are asking about CSA site closures: We are staying on top of this and are coordinating alternative pickups with each and every member that this affects. Email us if you have a question.
• Reminder that we’re practicing no-contact deliveries. If you see our driver, give him/her a big ‘ole air five from 6 feet away.
• Reminder to leave out any empty CSA boxes for our driver to scoop up. (These are being sanitized and also incorporated into a strict rotation schedule with a long holding period.)
• As of 3/12, we are no longer accepting volunteers at either of our farm locations.
• We are still attending all farmers’ markets. These are important food access points for our community and are operating under VERY modified conditions to accommodate quick and contactless food pickups. Check your favorite market’s social media account for the latest updates.
• We have one-last opportunity for you to get spring transplants. Details on picking up transplants at our Garfield Farm here.
• Last, we know many of you are spending more time in the kitchen than usual. A reminder, we have an awesome collection of seasonal recipes on our Recipe Archive. Over the next couple of weeks we’ll be collecting recipes from our customers and sharing here, on the blog. If you cook something delicious, tag us on social media (@jbgorganic) and use the hashtag #jbgcooks . If it’s a real home run, make sure you snap an artsy photo (protip: use natural light for food photography!), and e-mail it directly to Ada: ada@jbgorganic.com. Now, onto the photos.

 

Scott has been visiting the farm just about every week or other week for the past 8 years. At the farm, he captures the busy hustle and bustle of a commercial vegetable farm, but he also captures the slow moments like dew on cabbage and mist amid the fields. At a time when we’re, perhaps, distracted by the difficulty in socially isolating ourselves, let’s enjoy the gift of time we’re suddenly given to go on a slow walk and appreciate the small wonders. Stop and smell the roses and redbuds, if you will. Thanks, Scott, for giving us some beautiful images that capture this special moment in our growing season - Spring!

Sit and be still

until in the time

of no rain you hear

beneath the dry wind’s

commotion in the trees

the sound of flowing

water among the rocks,

a stream unheard before,

and you are where

breathing is a prayer.

-Wendell Berry



 























 

Things in the human-world are complicated at the moment, to say the least. The economy, travel, gatherings with friends... it's all come to a halt. But you know what hasn't slowed down? The crops we have growing in the fields. They didn't seem to get the memo that we're engaged in a global pandemic, and they are busy flourishing according to mother nature's tick tock. It's spring, y'all! Mid-March is always a bustling time on the farm, and this March is no different. Well, actually, it's very different. In addition to the regular hustle and bustle of farm life in the Spring, we're also busy adapting to the ever changing demands brought on by the Corona virus, including implementing new procedures at the farm, on our delivery routes, and at the farmers' market. We've seen a huge surge in demand for our CSA boxes (home delivery, specifically) and are trying to meet our community's need for fresh, safe, and delicious produce as fast and as best as we can. If you've been a CSA member for a long time and are reading this, thank you for your patience as we shift delivery schedules and make adjustments. If you're a new CSA member reading this, welcome! About every two weeks we share photos of what's happening on the farm, and despite the chaos going on in the office, things appear to be somewhat normal in the fields. Without further adieu, this week's photos:

Spinach harvest, headed to CSA shares and farmer's markets. Sanitized knives, fresh gloves, plastic liners... these are all regular practices under our food safety policies and are proving to be helpful during this pandemic, as well. Photo by Scott David Gordon.

Anyone craving a salad? Photo by Scott David Gordon.

Flowers next to our dino kale. Do you spy the beneficial insect in this photo? Photo by Scott David Gordon.

The demand for our carrots is high this week. Photo by Scott David Gordon.

The under cutter bar loosens the soil beneath our carrots, then our harvest team makes the bouquets. Photo by Scott David Gordon.

Don't worry... we've got more where those came from. Photo by Scott David Gordon.

Our busy transplanting schedule has not slowed down. Here, peppers are getting into the ground. Photo by Scott David Gordon.

Pepper transplants ready to be planted. Photo by Scott David Gordon.

Have you tried our spring onions? The bulbs are sizing up, yet their young age makes them milder and sweeter than they will be in a month or so. We love these grilled whole - both the greens and bulbs are delicious! Photo by Scott David Gordon.

A few weeks ago, before anyone knew what the term "social distancing" even meant, our friends at Club Home Made taught an Organic Gardening Workshop in the lunch barn. Needless to say, we're all so grateful for this community gathering that was able to take place! Participants perused the JBG Transplant Sale after the workshop, and we know there are some killer gardens growing right now. Speaking of: are you still interested in getting transplants? We've stopped all deliveries of transplants, but there are still two options to come to our Garfield Farm and get some transplants for your garden. More details here. 

Becky and Ada of Club Home Made usually run a Meal Prep Club. On this day, however, they wore their farmer hats and taught a gardening workshop! Thanks, y'all! Photo by Scott David Gordon.

Lines before lines were forbidden. Photo by Scott David Gordon.

Head farmer, and two helpers. Photo by Scott David Gordon.

Wilted Kale Bacon Fennel Salad Recipe and Photos by Laura Lee Imhoff

One of my favorite parts of working for Johnson’s Backyard Garden for so many years was experimenting with recipes throughout the week to share with customers at the market. Fennel was one vegetable that folks didn’t always know what to do with. Let’s face it the bulbous base and feathery top can really stand out, not to mention the anise-flavored attributes. Fennel with the right flavor combinations such as the saltiness of the bacon and the sweet, acidity of fresh orange, can spruce up any winter table setting.

• 2 bulbs fennel, 1/4 inch thick, sliced, 1 inch or less length
• 1/2 pound applewood bacon
• 1 bunch lacinato or dinosaur kale
• 1.5 oranges cut up, 1 zest and hand-pressed juice
• 1 tablespoon Cider vinegar
• 1 tablespoons agave syrup
• Salt and pepper to taste

Directions:

• Chop the ends off of the fennel, leaving the bulb and the heartier ends of the stalks.
• Remove the outer shell of the fennel bulbs and cut in half. Slice fennel into 1/4 inch thick slices
• Cut bacon into 1/2 inch pieces
• In a hot sauté pan, place bacon in the pan. Stir occasionally to break up the pieces
• Once bacon begins to brown, strain off the grease
• When bacon is looking thoroughly browned, add the fennel to the pan
• While bacon/fennel mixture is cooking, coarse chop kale and put in a large bowl
• Zest one orange, after zesting dice up 1.5 oranges. Squeeze the juice from the remaining half of the orange onto the kale
• Add vinegar and agave into the bowl. Toss and massage the liquids into the kale
• Remove the fennel and bacon from the pan
• While still warm, mix the fennel and bacon with the kale and dressing. The heat from the mixture will wilt the kale slightly
• Salt & Pepper to taste.

CSA Box Contents Week of Mar 16th

A bee lands in the field. Photo by Scott David Gordon

Whether you’re worried about stocking your pantry or concerned about how to stay well, we’re here for you. Full plates of organic and local vegetables are the perfect fuel to keep a healthy body vibrant, and our produce will do just that. We assure you that our harvest, packing, and delivery procedures are as safe as ever.

Our farm is following the guidance published by the CDC for businesses and employers, the City of Austin, as well as well as all procedures required by our Organic and GAP certification, many of which revolve around food safety, equipment and tool sanitization, and employee hygiene. Both GAP (Good Agricultural Practices) and Organic Certification require establishing rigorous and detailed protocol and procedures that ensure the health and safety of not only our employees working on the farm, but also of the vegetables that leave the farm. We are proud of these systems as well as our employees’ sustained compliance with them. (By the way, within the past 6 months we’ve been a part of routine audits by the TDA, USDA, as well as our organic certifier, NICS: We passed each audit with zero issues or concerns!).

Krishna with the JBG Food Safety Policy Plan. This is a picture of our plan from 2017. See all those tabs? In the three years since this photo was taken we've added even more. Photo by Scott David Gordon.

Tracy sanitizing the tools. Photo by Scott David Gordon.

Given the times, we are also taking a few extra precautions: All of our delivery vehicles are equipped with hand sanitizer so that delivery drivers can sanitize along their route. Farmers’ market staff are additionally being asked to sanitize their hands routinely between customers, and both sets of employees are washing their hands more often than what is required by food safety regulations… which is a lot to begin with. Our partners at the farmer’s markets are also taking COVID-19 seriously. Texas Farmers’ Market has increased the number of sanitization stations and are not allowing self-service of samples to customers. The Sustainable Food Center is similarly setting up additional hand-washing stations and will “remain in communication with the City of Austin regarding any potential for suspension or closure of our markets. As a point of food access for our residents, at this time the city is not recommending that we interrupt our services and the markets will continue.”

As a reminder to all of our CSA Customers: If you live in the Austin-area, home delivery is an option for an additional $5/delivery. We know avoiding public spaces may help alleviate potential stress for you during this time. To see what day we visit your neighborhood, simply enter your zipcode on this page. If you have any conflicts with your current delivery schedule, reminder that you can reach out to Faith at farm@jbgorganic.com.

For those of you looking for a wonderful reason to spend most of your weekend at home, might we suggest getting a spring garden started?! We speak from experience when saying that some time in the sun and the dirt is good for your health. Our Spring Transplant Sale will be going on for an additional 3 Saturdays: 3/14, 3/21, and 3/28! The sale is from 9am-2pm in our greenhouses, located at 4008 River Road, Garfield, 78612. This weekend we’re excited to again distribute free trees provided by Tree Folks. This weekend's saplings include Texas Mountain Laurel, Texas Persimmon, and Mexican Buckeye. In addition to these trees, we have tons of organic vegetable transplants for sale including endless varieties of cherry and slicing tomatoes (Chocolate Cherokee?!), hot and sweet peppers, squash, okra, and a whole medley of herbs like Holy Basil, mint, and oregano just to name a few. We purged our seed cooler and have the transplants to prove it. We also have farm-grade tomato stakes and cages as well as compost for sale. No need to go anywhere else.

Transplant picks. Photo by Scott David Gordon.

If you’re unable to make it to the farm, a reminder that you can pre-order your transplants online and pick them up at a farmer’s market. *The delivery cutoff for any same-week delivery is Thursday afternoon. Order today (Friday 3/13) and your transplants will be delivered next weekend (3/20 or 3/21).

As always, thank you for your support of local agriculture. In contrast to produce you might find in a grocery store, our veggies aren’t passing through any middle-men or distribution warehouses. Vegetables go from our farm to your kitchen, providing you with not only safe, but also delicious, ingredients to fuel you and your family. Please don’t hesitate to reach out if you have any questions, and have a wonderful day.

Spinach harvest. Photo by Scott David Gordon.



Need something to keep you going? How about a big bowl of dark, leafy greens. Photo by Mackenzie Smith Kelley.

CSA Box Contents Week of Mar 9th