No Mayo Coleslaw 

 

Servings: 4

Total Time: 40 minutes

Author: The Migoni Kitchen

 

This is a simple coleslaw recipe perfect to pair with fish tacos or pulled pork sandwiches or on its own! We prefer coleslaw with more vinegar than mayo - so this recipe just has a few basic ingredients. 

 

Ingredients: 

• 1 Small Head Cabbage, roughly chopped 
• 1 Cup Shredded Carrots 
• ½ Red Onion, thinly sliced 
• 1 Tablespoon Dijon Mustard 
• 1 Tablespoon Honey 
• ¼ Cup Apple Cider Vinegar 
• 2 Tablespoons Olive Oil 
• ½ Teaspoon Kosher Salt
• ¼ Teaspoon Black Pepper 

Directions: 

1. Combine dijon mustard, honey, vinegar, salt, pepper, and oil in a small bowl and whisk to combine. 
2. Combine the shredded cabbage, carrots, and red onion in a large bowl and toss with the dressing. 
3. Let sit to marinate for about 30 minutes or can be prepared one day ahead and refrigerated. 

CSA Box Contents Week Of Jan 6th

Our first CSA box of the decade does not disappoint. Thinking of giving the CSA a try? Enter FRESHIDEA2 at checkout and we'll send you a free box... as long as you join by the end of January. Beautiful box photo by Scott David Gordon.

Late night party at the farm? Think again. This is the crew gathering in the early morning hours, just before the night sky begins to disappear. Photo by Scott David Gordon.

Farm dawn, everyone taking their positions. Photo by Scott David Gordon.

First light, shining on a new decade of farming. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Greens so big they make our field crew look small. Photo by Scott David Gordon.

Cutting cilantro, the world's most divisive herb. Photo by Scott David Gordon.

Neon mustard greens. Photo by Scott David Gordon.

Frilly dill, so tender and fragrant, making any dish it touches a little bit brighter and a little bit fresher. Photo by Scott David Gordon.

When we harvest a herb, we begin on one end of the row and cut as many bunches as the day's orders require. Here, you can see a harvested dill row, and a to-be-harvested dill row. Photo by Scott David Gordon.

Freshly cut bok choy, bound for market. Photo by Scott David Gordon.

The great broccoli hunt of 2020. Photo by Scott David Gordon.

A floating harvest truck arm, strong enough to hold a bounty of romanesco. Photo by Scott David Gordon.

Everyone's favorite brassica is finally here. Photo by Scott David Gordon.

Each January we run a special promotion for new CSA Members: If you join before the end of January, we'll actually send you an additional (free) CSA box. If you sign up for a 4 week subscription, we'll actually deliver for 5 weeks. Join for 10, and you'll get 11 boxes brimming with winter's best vegetables. Joining the CSA this January will help you attain those aspirations to cook more, eat healthily, and fuel you body with wholesome, nourishing food. Intimidated by the variety? We've got recipes for that. Don't think the CSA will work because of your busy schedule? It's easy to skip a week. Detest beets? Simply use our customization feature to swap them out. Seriously, it's never been a better time to join our farm.



If you're  a current CSA Member reading this, do your farm a favor and tell your interested friends about the January promotion. This is the only time of year we do this, and there is no better time to give the CSA a try.

If you're curious about the pickup options in your area, you can enter you zipcode on this page and see your options. If you have any other questions about what box size you should get or the differences in home delivery vs. community pickup, just give us a call or email! Our email is farm@jbgorganic.com and our farm phone is 512-386-5273. Happy 2020, y'all. It's going to be a great year of farming! 

Recipe and Photo by Mackenzie Smith

I spent a lot of time planning for 2019 by outlining goals, talking about what I want this year to look like, and doing a lot of laundry to make sure we were headed into the new year with clean things to wear. But making the stewed black-eyed peas and collard greens and pomegranate seeds I am so excited about every year completely slipped my mind this time around. I blame it on the baby.

I love the tradition of eating black-eyed peas and collard greens to bring good luck and fortune into the new year, so even though I didn’t want to go to the store for fresh or dried black-eyed peas to stew on New Year’s day, I wasn’t about to head into 2019 without these good luck foods in my belly.

Instead of a hot pot of beans and greens, I made spicy, marinade with olive oil, lime, garlic, and hot sauce, and stirred in cubed avocados and a can black-eyed peas from the back of my pantry. Then I rooted through the fridge to find what else needed to be eaten. Cooked quinoa and the last of a roasted chicken were top priority, so I spooned both onto fresh collards from our CSA, added the black-eyed pea + avocado salsa and threw a hefty sprinkle of mint, cilantro, and pecans, wrapped it up into a pocket.

Photography by Mackenzie Smith.

I’ve been so into this combo since January 1 that I have gone to the store for more black-eyed peas and avocado to make it again and again. You should, too!

You’ll need:

• 2 collard leaves per person
• Cooked grains
• Spicy Lime Avocado Black Eyed Pea Salsa
• Leftover roast chicken, shredded
• Herbs
• Pecans

Spicy Lime Avocado Black Eyed Pea Salsa

• 2 tablespoons of olive oil
• Juice from half a lime
• Half a clove of garlic, grated
• Hot sauce
• Salt to taste
• 1 avocado, sliced into cubes
• 1 can of black-eyed peas

Make black-eyed pea salsa, and have some with a few chips! While snacking, remove tough stems from collards, and place one on top of the other to cover the split in the leaves. Add a generous scoop of quinoa, then the black-eyed pea salsa, then the chicken, the herbs, and the pecans. That’s it!

Position Title: Wholesale Sales Manager
Location: 9515 Hergotz Lane, Austin
Department: Wholesale
Reports To: Owner, Operations Manager
Supervises: Works together with Restaurant Sales Manager and Wholesale Packing Manager to supervise Wholesale Drivers and Wholesale Packing Crew

Position Summary: Johnson’s Backyard Garden (JBG) is seeking a Wholesale Manager to join our Sales Department. This position coordinates closely with the JBG Restaurant Sales Manager, Harvest Manager, wholesale packing crew, wholesale delivery drivers, and wholesale customers. This position must maintain and expand relationships with local grocery stores and produce retailers as well as distribution centers. The ideal candidate will have previous produce sales experience and/or retail produce experience, be able to work independently and cooperatively, and have excellent communication, negotiation and organization skills.

Responsibilities:

• Maintains and expands relationship with wholesale customers
• Shares the daily duties with the Restaurant Sales Manager that support the sales process – answering phones, sending emails, modifying and emailing our price list, compiling invoices, running and distributing daily sales reports
• Develop new sales outlets and pursue prospective customers (Both Wholesale and Restaurants)
• Seek to improve sales revenue in line with established sales targets
• Communicate daily with Barn Manager, packing crew and drivers to ensure orders are packed and delivered while maintaining the highest quality product
• Promptly resolves customer complaints by investigating problems; developing solutions; preparing reports; making recommendations to management
• Manage rental delivery materials, inventory of packing supplies, and orders barn supplies as necessary
• Work with wholesale and restaurant customers and distributors to analyze demand and gaps in the local market, and work closely with Assistant Farm Manager and Farm Administrator to ensure planting is in line with customer commitments
• Together with Cooler Inventory Manager, identifies and assesses crop and storage surpluses; develops projected movements for all departments to ensure profitability

Qualifications:

• Ability to work both independently and cooperatively
• Experience in commercial farming or the produce industry highly preferred
• College degree in related field highly preferred
• Must be highly organized and be able to multitask effectively
• Must possess good communication skills and work well under pressure
• Excellent sales and negotiation skills
• Strong writing skills and comfort with Microsoft Office

Physical Requirements:

• Must be able to repeatedly lift 40 lbs

Schedule:

• Full-time, Monday - Friday

Compensation & Benefits:

• Hourly $16 with target-based bonus with potential sales-based target incentives.
• Permanent employees are eligible for Individual Health Plan benefits.

Directions for Applying: Please reply to this post with the following format. Following specific directions is the first way to impress us!

• Subject Line should read “Wholesale Sales Manager: [First Initial]_[Last Name]” … For example, “Wholesale Sales Manager: J_Smith”
• Email body should be short & sweet - help us notice you! Ensure that it contains your contact information.
• Attach three documents to your email, ensuring that their file names are clear:
  1)Cover Letter 2) Resume 3) List containing contact information of two professional references

 

This individual must possess a personal vehicle that he/she is able to use for occasional deliveries and site visits. JBG Organic will reimburse for all gas expenses.

CSA Box Contents Week Dec 30th