CSA Box Contents Week of Aug 19th

 

Monday through Friday of this week temperatures toppled 100 degrees. Twelve bulk bins of red watermelon were picked from our fields. Each bin is around 450 pounds. Twelve times 450 equates to around 5,400 pounds of watermelon harvested from the JBG fields. By hand. Every summer we find ourselves celebrating the hottest days of the year with a fun game of watermelon toss. Sweat pouring down your face and miss a melon? That's what we call a mandatory snack break. We've found this melon brigade to be the quickest way to harvest our heaviest crop, but watermelons are just the beginning. Korean melons have started to trickle in, and next week we expect cantaloupe, too. If bringing in 5,400 pounds of watermelon in the heat of the summer sounds tough, you're right. And that's just the harvest. After being picked, individual melons are carefully sorted and packed, destined for either a doorstep (via a CSA box), a shopping bag (market), or maybe even a cold paleta on a restaurant menu around town.

Watermelon toss. Photo by Scott David Gordon.

Farming in Texas in the heat of the summer is not for the faint of heart. In fact, if you feel faint or have any heart conditions, you should probably consider a field other than one of vegetables. At least for the months of July through September.

There is no doubt that summer is the most difficult season to farm in Texas. The ironic part is, you still can farm in summer. Many farmers across the country enjoy an off season in the winter months when freezing temperatures make it impossible to grow crops outdoors. But our winters are mild, robbing us of a true off season, and the payoff is a brutally hot summer. This summer, in particular, was a tricky one at JBG. Early in the season when our melon, squash, and cucumber plants should have been thriving and beginning to set fruit, we instead were faced with significant crop failure. June was wet, which created heavy bug pressure. A small (but hungry) group of feral hogs feasted their way through our melons... in the course of about one night. Late in the summer season, we realized that our primary planting of these crops wasn't going to produce the volume we needed, and so we crossed our fingers, ordered more seed, and planted more summer crops (and a lot of them).

Starting young transplants in the fields in the middle of summer is a risky move- the intense heat could have thwarted the growth, perhaps even killed the young plants, and we would have lost a lot of money. Luckily, June and early July were relatively cool, and we're now finally harvesting these summer favorites in notable volume. CSA Members, thank you for hanging on. We hope your celebrate this agricultural win with a 5 course zucchini feast (link) and perhaps a watermelon margarita. In addition to the heavy harvest-schedule of this later-than-usual summer bounty, our farm crew is extremely busy with fall planting. In fact, August is the heaviest planting month of the year. Despite the oven-like conditions, beds must be thoughtfully prepped for a successful fall crop. Once the watermelons are picked, the kale must be planted, and the work never truly ends in a Texas August.

Perhaps our best idea of the week, made of some spare tent parts and a bit of shade cloth. Photo by Scott David Gordon.

Our shaded harvest trailer helps to begin the cooling process from the moment the vegetables are picked. Photo by Scott David Gordon.

Physically, summer is hard on our crew (popsicle sponsorship, anyone?), but the heat is also tough on our vegetables. Many crops are well adapted to grow in 100 degree temperatures, but the heat can take a toll on these vegetables beginning from the moment they're plucked from the vine, separated from their water source. Sales to outlets like Whole Foods are usually an important part of our financial structure, but unfortunately it can be difficult for us to meet the rigorous cosmetic stands of grocery stores in the heat of the summer, rendering this sales outlet unusable. Summer is also a lean time at the farm financially. As you now know, August is the busiest planting month of the year, which also translates to one of the most expensive months of the year - seeds, soil inputs, compost.. it all must be purchased and not a moment too late.

Seeding brassicas. Photo by Scott David Gordon.

This dance between bug pressure and piling expenses, watermelons lost and watermelons gained, is a normal part of the business of farming. We're never truly surprised by the curveballs mother nature throws our way, and equip ourselves the best we can to withstand the summer heat, both literal and metaphorical. And guess what? If you're reading this, you're a big part of this puzzle. Purchasing ugly or "inglorious" produce at the farmers market helps insure we have an outlet for our less-photogenic but just as nutritious and tasty summer produce. CSA Memberships, and the money you pay us up-front, enable us to finance our staggering August expenditures at a time with other cashflow is slow. CSA Members - the friends you refer not only warm our hearts but also help pay our staff. Thank you.

It's going to be a bountiful fall, ya'll, and it can't come a moment too soon. We're sweating out here.



"Inglorious" produce is just as nutritious and delicious as its blemish-free counterparts. Photo by Joyce.

 

 

 

 

 

 

 

 

 

It was especially hot at the farm this week, but unfortunately the heat didn't slow the workload. We're entering into one of the biggest planting seasons of the year, and all of our fall crops are being cared for in the greenhouse or planted in the field. Meanwhile, there are summer melons and bushels of squash that still need to be harvested. We're busy, busy!

Transplant season is upon us. Photo by Scott David Gordon.

The sun rises over the farm, and the cool night's air will soon be a distant memory. Photo by Scott David Gordon.

It's hard to imagine these okra plants started off as tiny seedlings. As we harvest the fruit, the plants get taller and taller, now towering over most of our employees. Photo by Scott David Gordon.

Okra shade is better than no shade. Photo by Scott David Gordon.

An okra harvest. Photo by Scott David Gordon.

Something amazing happened this week at the farm. Combine some farmers' ingenuity, some broken tent parts, and shade cloth, and behold: the shaded transplanter! Photo by Scott David Gordon.

A mobile tent, that stays with you all day long. This is a game changer for mid-day planting! Photo by Scott David Gordon.

Laying drip tape to prepare for transplanting. Our drip tape is located under the soil for optimal water retention! Photo by Scott David Gordon.

We see you, watermelon. Photo by Scott David Gordon.

Cucumbers under the Texas sky. Photo by Scott David Gordon.

Believe it or not, covering up is the best way to stay cool. Photo by Scott David Gordon.

Krishna, usually working from the Hergotz office, dabbles in River Road farm life this week. Photo by Scott David Gordon.

Thai Lemongrass Chicken Stir Fry

Author: The Migoni Kitchen Servings: 4 People Total Time: 30 minutes

Photo by The Migoni Kitchen.

We absolutely love a good stir fry recipe. We make stir fries at least once a week because they’re quick, great for using up tons of veggies, and can be easily adaptable with different sides or sauces. This Thai Lemongrass Chicken Stir Fry is a perfect weeknight dinner option. We try to pair ours with cauliflower rice to keep it low carb, but obviously it can be paired with any type of rice you like!

Ingredients:

• 1 Tbsp Canola Oil
• 1½ Pounds Boneless Skinless Chicken Thighs, Cut into bite size pieces
• 1 Tsp Kosher Salt
• 1 Medium Yellow Onion, Sliced Thinly
• 1 Bell Pepper Red or Green, sliced thinly
• 2 Large Carrots, Julienned
• 2 Cloves Garlic, Thinly Sliced
• 2 Stalks Lemongrass Exterior shell removed, then thinly sliced
• ¼ Cup Thai Basil (Can substitute regular basil)
• 2 Green Onions, Chopped
• 2 Tbsp Soy Sauce
• 1 Tbsp Sambal Oelek or other chili paste
• 1 Tbsp Fish Sauce
• 1 Tbsp Ginger, Minced
• 2 Tbsp Water
• ½ Tbsp Granulated Sugar

Instructions: Heat oil in a large saucepan or wok over high heat. While the oil heats up, make the sauce. Add the soy sauce, Sambal, fish sauce, sugar, water, and ginger in a small bowl and whisk to combine. Set aside. Spread chicken evenly onto the pan and cook for about 3-4 minutes on each side until browned. While cooking, season with 1 teaspoon of kosher salt. Remove and set aside in a bowl. Next, add the onions into the pan. Cook for 1-2 minutes. Next, add bell pepper, carrots, garlic, and lemongrass. Continue to cook for 3-4 minutes. Add the chicken back into the saucepan and then add in the sauce. Allow the sauce to reduce for 2-3 minutes. Take the pan off the heat and fold in the Thai basil and green onions. Serve over your prefered rice.

CSA Box Contents Week of Aug 12th

The humble zucchini. It’s a summer vegetable that we all know. If you’re like us, your go-to way to cook this fruit might be a in a simple saute, a way to quickly get something vegetable on the table. And as satisfying as a simple zucchini saute might be, we know that this preparation, just like the week after week appearance of zucchini in your CSA box, might get a little boring. Bland? Boring and bland? After all, zucchini is a vegetable that we all grew up eating. It’s not as novel or exciting as a bunch of purple amaranth or as exotic as graffiti eggplant. Today we’re here to re-introduce you to zucchini. The star of summer, the cucurbit queen, a versatile vegetable which can sneak its way into so many recipes. Compost your preconceived notions of how bland and boring zucchini is, and read on.

Hankering for some zucchini? We've got a few. Photo by Scott David Gordon.

 

We got to thinking about zucchini because of this one recipe that, in the words of our Social Media Manager, Hector, “made the rounds on Mexican Twitter”. Do you know that bright green, creamy salsa served at your favorite taco truck? If you get a taco to-go, it comes in the tiny plastic container, and if you’re dining in, there may be a squirt bottle of it on a counter somewhere. The creamy, avocado-esq salsa. Guess what? There’s no avocado in there. No cream. Only zucchini, emulsified with some jalapeno oil and blended with tomatillos, onions, and cilantro, to make a creamy, eerily-avocado-like sauce. We hope you get over your feelings of deceit, and focus not on the omission of avocado, but instead, on the existence of zucchini. If zucchini can be the unassuming star in this everyday salsa recipe, where else can it transubstantiate from your grandma’s boiled mess to a sexy, secret ingredient?



Zucchini (and all summer squash, for that matter) are a mainstay of Southern summer cuisine because they’re one of the easier vegetables to grow in the unrelenting temperatures. When the sun blazes down from the summer sky, zucchini leaves spread their arms, catching the light’s potential, and initiating a jungle of vines and flowers to erupt beneath the large, scratchy leaves. Given enough water, zucchini plants can be prolific producers, rapidly growing more fruit as soon as the last one was picked.

Zucchini, like many of the vegetables that come to you from the farm, should be stored in your fridge, in some type of produce bag, ideally in the crisper drawer. Zucchini is a juicy fruit, and if it’s left naked in your fridge, that moisture will evaporate, leaving you a limp, sad zucchini. Which, no one wants. Wait to wash your zucchini until right before you’re going to use it.

We promise to grow delicious summer squash for you, if you promise to open you mind to how impressive this seemingly mundane summer vegetable can be. Take your pick from our favorite secret zucchini recipes below, and let us know what you think.

We grow zucchini, you cook zucchini. Photo by Scott David Gordon.

1.Top Secret Taqueria Salsa

Thanks Hector for bringing this recipe to our attention. For the record, you were talking about the wonder of zucchini salsa weeks before NPR’s All Things Considered broke the same story. We don't quite share Ailsa Chang‘s feelings of blasphemy at zucchinis’s impersonation, and are instead proud of this humble vegetable for causing such an uproar. Join the fiesta at this “newly-discovered” sauce which uses multiple ingredients in season at JBG, making it a much more reasonable salsa for a locally sourced meal. If you make one recipe from this list, this is the one we suggest. It’s so easy, VERY delicious, and after you make it once, you’ll be able to whip it together any time with that sad zucchini that is struggling at the bottom of your crisper drawer. No tomatillos? Sub green tomatoes.

Top Secret Salsa. Photo by Hector Gonzales.

 

2.Zucchini Pizza Crust

Whether or not you’re eating a low-carb diet, this seems like a good idea. Cauliflower-cust, begone! Zucchini is here to hold your favorite cheese, tomato sauce, and pizza pie toppings. Unlike a traditional pizza crust, making a crust with zucchini doesn’t require any yeast or pizza-tossing skills, and as long as you drain your zucchini well, this seems like a pretty fool-proof recipe.

3. Zucchini, refined and raw.

We all know about zoodles, but if you don’t have a fancy spiralizer, or don't feel like dirtying the clunky tool, make simple zucchini noodles, to be served raw, using a vegetable peeler. If you’re making a raw zucchini salad, make it soon after you get your zucchini -it’s best with very fresh zucchini that taste so green and bright, like the fields from where it was plucked. This lemony-marinated recipe is one of our favorite raw zucchini salads, but you could also take this salad in a Thai or Italian direction with the addition of some fish sauce and lime or Parmesan and pine nuts, respectively.

4. For the Young. Or, Young at Heart. Zucchini Fries, Tots, and Hash Browns.

Veggie tots. Photo and tots by Megan Winfrey.

We don’t really need to explain here. This looks like a wonderful zucchini “fry” recipe (they’re actually baked), which would be great dipped in zucchini sauce number 1 for the ultimate zucchini takedown. Or, mix grated and drained zucchini with grated and drained potatoes to make these tater tots or these hash browns.

5. Quick Pickle

It’s quick. And it’s a pickle. Who says cucumbers have to be the only cucurbit getting a vinegar bath this summer? The best thing about quick pickles is that they come together in mere minutes, and don’t have to be canned, aka can simply live in the fridge until they get devoured. Which won’t take long. Here is a great pickled zucchini recipe from 101 Cookbooks.

6. Dessert

There are a truly shocking number of ways to incorporate zucchini into baked goods. For those feeling truly inspired by this versatile fruit, try these zucchini dessert squares. Or, if you’re needing a way to more discreetly sneak in our secret ingredient, you could go the zucchini chocolate chip muffin route or even make these decadent looking zucchini brownies.

 

Zucchini Dessert Squares. Photo courtesy of The Splendid Table.

Did you know it's National Farmers' Market Week this week? Every year from August 4th through the 10th, the National Farmers' Market Coalition calls on farmers' markets around the country to celebrate this holiday worth recognizing. If you're looking for a market to checkout, there are plenty of options in the Austin area on Wednesdays, Saturdays, and Sundays. In fact, we go to FOURTEEN different farmer's market every week! Checkout the full list of markets that JBG attends here.

The Hope Farmers' Market! Photo by Scott David Gordon.

Summer greens (and yellows). Photo by Scott David Gordon.

We're figgin excited about this fruit! Photo by Scott David Gordon.

What a color pallet! Photo by Scott David Gordon.

A cascade of cucumbers. Photo by Scott David Gordon.

Everyone is welcome at the HOPE Farmers' Market. Photo by Scott David Gordon.

Jalapenos, red and green. Photo by Scott David Gordon.

Fawn and Andrew! Photo by Scott David Gordon.

Have you visited the HOPE Farmers' Market? Photo by Scott David Gordon.