The theme of the week was dictated by the weather at the farm. It was very cold and very rainy, and our farm crew donned all the rain gear the tool shed had to offer. Mud clung to root vegetables like carrots and our boots gained an extra 5 pounds of mud-weight.

This week was cold and rainy at the farm. Underneath these heavy-duty rain coats and pants is the warmest of winter gear. Photo by Scott David Gordon.

Harvesting and processing carrots when it's wet outside is quite the chore - unearthing the long taproots from thick mud without breaking them is skilled task, and washing the carrots covered in sticky mud takes extra long. Photo by Scott David Gordon.

The greens of this planting of daikon radishes took a beating from the cold and rain and so the radishes were harvested in bulk. Photo by Scott David Gordon.

The best spot to work this week? In the warmth of our greenhouse. Here, Greenhouse Manager Giana gets pepper plants ready for the transplant sale. Photo by Scott David Gordon.

Heirloom pepper plants, ready for your home garden. Photo by Scott David Gordon.

An army of raincoats, ready for direction. Photo by Scott David Gordon.

Did someone say mud? Photo by Scott David Gordon.

An enchanted forest of chard leaves, shiny and bright from the recent rain. Photo by Scott David Gordon.

Discarded chard stems, mixed in mud. Photo by Scott David Gordon.

Picking only the best leaves for a brilliant bunch. Photo by Scott David Gordon.

Chard leaves and stems are equally edible: chop the stems and use them as a colorful substitution for celery and saute the greens for a silky substitution for spinach. Photo by Scott David Gordon.

By Heydon + Isaac

Ever shoot for the stars in the kitchen and then just completely fail? Well, this is the story of my better half and I aiming really high with a crash and burn as the ultimate outcome. Disclaimer: there’s no new recipe from us this week; however, there IS a funny-ish anecdote and links to other more *polished* recipes.



It started off like an ordinary beginning-of-the-week recipe-brainstorming series of texts, me vouching for an easy written piece on the understated power of blanching kale to augment salads (maybe next time?), and Isaac scheming up some elaborate culinary feat that he vows he can whip up in a couple of hours (and usually can… let’s be real, he’s the true artist here). With the perfect maelstrom of night school, work travel, band practice, and full-time jobs - we had only the late-night hours of Tuesday to come up with something blog-worthy for dinner.

The farmers’ market was stacked with picturesque bouquets of golden and red beets (Lyndsie at Mueller truly is a virtuoso of product placement), so we felt like it was the obvious veggie to feature. Plus, with a surfeit of beets throughout the year, why not add another recipe to the mix. Anyhoo, I go to the store, get the carefully curated list Isaac dictates over a quick phone call -- he’s installing some complex light fixture and shouldering the phone as I simultaneously fly through the market. He gets home and we start the process around 9 PM. The aioli to pair with the beets is way too salty the first time around. We end up making that twice. Damn good the second time though, I must say. You can find the recipe here for that. YUM.

After having the beets roasting in the oven for 40 minutes, these scorching hot roots were peeled and chopped, rolled in eggs, and covered in a mixture of cornstarch and chili powder. We dropped the first bout in only to realize the oil is most definitely not hot enough. Isaac stands over the pot cursing as he scoops the first round out... some VERY sad, mealy and mushy beets emerge.

We salvage the final handful of beets and get the oil to the correct temperature. After a short bath in the oil, we pull out about 8 tiny, perfect chunks of beets to enjoy. It’s around midnight at this point and we are starving. They are quickly scarfed down, heavily doused in the aforementioned aioli. We look at each other, both fully frustrated, and laugh. The house smells like the State Fair, or more specifically like standing directly next to the funnel cake stand. The counters are covered in oil and cornstarch, and we are BEAT. I slide the compost bin across the floor from its usual spot and we get to sluggishly cleaning the massive frying mess together. Even though we were mostly thwarted in our endeavor, those couple bites of fried beets were truly salty bliss. If this story has you jonesin’ for some successfully fried beets (I don't blame ya), either hop over to East Side Kings or try your luck and follow this divine recipe.

Godspeed in the kitchen. I will be laughing about this experience for a long time to come. ‘Til next time, folks.

CSA Box Contents Week of Feb 17th

Still looking for a little something to give your loved one, to show you care? How about a smattering of transplants (that you can pre-order) from our online transplant sale, and a promise to tend to your garden of vegetables with all the care and intention that you bring to your relational garden of love? Or what about a ticket to the Gardening Workshop that we're hosting?

No? No garden space? Hate workshops? Prefer a bunch of dead roses to a bundle of living transplants, destined to feed and nourish you throughout the months to come?  Okay... we get it...how about just cooking a special meal for your loved one? Below are three of the sexiest recipes to ever grace the JBG Recipe Archive, sure to sweep you off your feet.

BEET AND CARROT SOUP WITH MISO AND CHICKPEAS Recipe and Photo by Mackenzie Smith

Let it be known that soup made of root vegetables is made even better with a few tablespoons of miso and a can of chickpeas (or other mild tasting legume) blended in at the end. Miso adds a mellow sweet/salty/umami flavor that balance earthy roots, and beans add the protein I know I will need come lunch time.

The silky texture of a pureed soup is lovely as-is, but I always find myself wanting to add something crunchy and something sour to make it a full midday meal. Here, I added savory granola, a bit of dill and sliced pickled okra to jazz things up, but the last of a bag of chips, crackers or toasted nuts and seeds and any pickle and herb will do. Bonus points for a soft boiled egg or a dollop of yogurt!

Photo by Mackenzie Smith 1 bunch carrots, cut into small pieces 4-5 beets, peeled and cut into small pieces, roughly the same size as the carrots 1 clove of garlic 1 2-inch thumb of ginger, peeled and roughly chopped 1 onion, roughly chopped 1 teaspoon salt 1 quart of broth 1 large can of chickpeas 2 tablespoons miso Boil vegetables in broth and salt until beets are tender. Using a ladle, transfer the solids to a blender. Add chickpeas and blend until smooth. Add miso and blend. Taste the soup and add salt if you need to, then take it for one more spin in the blender.

Top with something sour and something crunchy and a sprinkle of fresh herbs.

Balsamic Roasted Red Carrots & Onions Recipe and Photos by Laura Lee Imhoff

I have a confession… I’ve never made a recipe just because I liked the color of something so much. I don’t know why but I wanted to see what this blank canvas of a white plate would look like with the purples, reds, and magenta of these carrots, onions, and pomegranates. That being said, if you’re looking for an easy, healthy side to stick to your New Year’s resolutions, this definitely covers all the bases.

Ingredients: 1 bunch JBG red carrots, cut lengthwise 1 red onion, sliced 1 tablespoon of oil (I use avocado oil, but olive oil works) 3 tablespoons balsamic vinegar (2 to roast, 1 after) Salt and pepper to taste 2 tablespoons JBG parsley, minced Pomegranate seeds for garnish, optional

Directions: Preheat oven at 425ºF Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar Garnish with parsley and pomegranate seeds Enjoy!

Note: I highly recommend using a high-quality balsamic vinegar. It makes all the difference in the world as far as flavor.

CHOCOLATE BEET CUPCAKES Recipe and Photos by Megan Winfrey

Well, my sweet baby angel girl is a year old. Last week was a whirlwind to say the least - with birthday parties, travel, and too many bad food indulgences. It was also fantastic and I loved every minute of it. There was one indulgence that I couldn't feel guilty about, but it was none-the-less rich, chocolate-y, and sweet. I've been wanting to try this recipe for awhile now, and I hope ya'll enjoy it as much as I did.

Chocolate Beet Cupcakes

4 small or 2 large beets 1 1/2 cups all purpose flour 1/2 cup unsweetened cocoa powder 2/3 cup buttermilk 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1 large egg 1/4 cup canola oil 1 3/4 cup powdered sugar, divided 2 tsp. vanilla extract 4 oz. cream cheese, room temperature

Preheat oven to 350ºF and line 12 muffin cups with paper liners.

First, cook the beets by submerging them whole in a pot of water and boiling them until you can pierce a knife straight through - about 30 minutes. The bigger the beet, the longer it will take to soften. When done, let the beets cool, then peel off the skins by hand. They should fall right off, and if they don't, scrape the skins away gently with a spoon. Dice the beets, then add them to a blender with the butter cream. Blend until a smooth puree forms, reserve 2 tbs. in a small bowl, then transfer the rest to a large bowl.

In a different bowl, whisk flour, cocoa, baking soda, baking powder, and salt. Add the egg, oil, vanilla, and 1 cup of powdered sugar to the beet puree and whisk all together. Lightly stir in the dry ingredients, then spoon the batter into the lined cups. Bake 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely before icing.

For the frosting, combine the rest of the powdered sugar, the cream cheese, and the reserved beet puree in a bowl, then blend with a hand mixer until smooth. Top each cupcake with a generous dollop and smooth out to the edges.





 

CSA Box Contents Week of Feb 10th

In case it hasn't been on your radar, we publish this fabulous staff-favorite-centric post every first Friday of the month! We thought it deserved a highlight since it's one of our long-time favorites and definitely a skim-worthy feature if you're in the market for new ideas and inspiration. Ever wonder what your local farmers do off the fields? Cue: 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!

Fawn: First, I'd like to give a shout out to the HOPE market, where I started working the JBG booth back in 2010. A few months ago, I switched to working the Hi-Fi Mycology booth at HOPE (see my second staff pick.) The HOPE market will be hosting it's last market February 23, so come and see us before the end! I'm pretty sad to see this small, eclectic east side market go...

Fawn at the Hope Market 10 years ago! We couldn't help ourselves, and found several photos of Fawn at the Home Market over the years. Scroll to the end of this post for the full timeline.

My second pick: Hi-Fi Mycology! (IG: @hifimyco) I started working at the Hi-Fi farm late last summer. Talk about the best of both worlds with Hi-Fi and JBG: mushrooms and veggies! It's been a great learning experience, delving into a new kingdom. Mushrooms are amazing. Here's a picture of some reishis I grew at home. I've currently got these brewing in a tincture, and I've been thankful for reishi's immune boosting properties this season!

Fawn's beautiful reishis.

The Farm: Our Annual Transplant Sale is live! Order your transplants online for delivery to a farmers' market... or better yet, just make a day trip out to the greenhouse! Details and list of available transplants here. 



Scott: I am showing some new work and there is an opening for the group show this Friday.

I Picked You A Flower

Opening February 7th, 7-10pm February 8th - March 14th Open hours: Saturdays 12-4pm

This visual arts group exhibit features paintings, photographs, and sculptural works that explore the thin line between the romantic and sinister. In the shadow of grand gesture, they steer around notions of obsession, entanglement, regrowth, gender expectations, and coded communication. Floral and bright, with a hint of musk.

Works by: Alison Sagebiel
, Carlos Carballo, 
M Laursen
, Jaime Reynolds
, Navasota Sering
, Rohitash Rao, Scott David Gordon

Vault Stone Shop 4361 S Congress Ave, Suite 103 Austin, TX 78745

Faith: I made this collage a few weeks ago as a gift for someone and am very happy with how it turned out. First time using glass! It's off getting framed in eggplant matting and cherry wood framing right now. I can't wait to see it in its final form this month.

Cut paper, broken glass, glue. Photo and collage by the talented, Faith!

Heydon: I am working my way through The Immortal Life of Henrietta Lacks by Rebecca Skloot, and I am totally enthralled. It is shocking, sad, and mind-boggling. Turns out I am very into scientific nonfiction.

We've been watching HBO's The Outsider on Sunday nights and, man, if you want to get spooked... watch it. It's a brilliant adaptation of Stephen King's novel by the same name with players, Cynthia Erivo, Mare Winningham, Jason Bateman, and Ben Mendelsohn (among many other talents) shaking me up weekly with their performances. Check it out.

Finally, this picture of recipe developer extraordinaire, Megan Winfrey, shining like the star she is. I took a couple of weeks ago and already have it framed in my house.

Curious what recipes this cowgirl has contributed to the JBG blog? Just search "Megan Winfrey" in the search bar and her archive will come up!

Hector: Hola y'all! I'll be joining the famous Cream Team for the 14th Annual Chili Cook-Off on 2/9 at Jo's Coffee on 1300 S. Congress Ave. Come try all the chilis!



Daniel: I want to plug a really cool screening of my documentary film Hoops Africa: Ubuntu Matters with a Q&A session afterwards on Saturday February 29 at 5:30. It's going to be held at the outdoor amphitheater at Community First! Village, which is a 51-acre master planned community that provides affordable, permanent housing and a supportive community for men and women coming out of chronic homelessness. The film is collection of stories celebrating the growth of basketball in Africa, centered around the philosophy of Ubuntu. Tours of the village start at 5:30, film screening is at sunset (around 6:30) and your ticket includes a meal combo from the resident run food truck, Community Grille.



Ada: Club Home Made (the meal prep club I started!) has a Chicken Soup class that coming up on Monday 1/10 and it's going to be awesome! A dear college friend of mine (who is now a local chef) will be helping teach this class. Plus, the chicken we're using is coming from Yonder Way Farm- folks that I've had the pleasure of knowing for many years through JBG! This communion of college friend, farm friends, and incredible ingredients is why I started this meal prep club. There are still some tickets left, and you should come! You'll leave class with everything you need to make a gigantic pot of nutritious (and delicious) chicken soup. Details and tickets here! 

This is a Club Home Made class! They're no fun.... no fun at all.

Stephanie: I've only worked the Farmers Markets for JBG for years; however, I had the pleasure of filling in on a CSA neighborhood delivery route last week. I was reminded of how special CSA is to a community, and how JBG is such a staple of the Austin scene. A door of one CSA member left a special note about how much she loves her vegetables, another supporter had a sign in their yard about loving their CSA JBG membership. When I was lucky enough, I met the people receiving their order in-person. We are really lucky to have our JBG CSA!

Fawn & The Hope Farmers' Market: A Decade Long Love Affair

Fawn 10 years ago and Fawn this year. The cauliflower has gotten bigger!

2018



2019