Recipe by Isaac Winburne, Documented by Heydon Hatcher

Cherry Bomb Chili. Photo by Heydon Hatcher.

Cherry Bomb Chili

We only recently discovered the undeniable power of the cherry bomb pepper. Isaac was making quesadillas loaded with these curious capsicums one weeknight while I was queueing up Netflix for a good old-fashioned TV dinner. As we settled in and took our first bites, this cheeky little cherry bomb got the best of us. You can imagine... the imminent welling of eyes, a burning sensation lighting up our taste buds, and BANG, we were enamored and immediately impressed. Spicy peppers augment most if not all of our dishes at home. We ALWAYS stock up on jalapeños at the market stand when they are available; however, this week, we grabbed a little green basket of cherry bomb peppers instead (well, we did grab two small jalapeños, but we just couldn’t help ourselves). Because, hello, they rule.

This spicy soup has a vibrant red hue, packs a flavorful zing, and isn’t too filling. Isaac included beets which is an innovation I’ve never experienced in chili previously, but proved to be an amazing asset. It added an earthy undertone while the carrots brought an easy sweetness. The recipe below serves about 6 folks. Summer soups, y’all! Get into it.

Ingredients

• 3 small yellow JBG onions
• 4 cloves of garlic
• 6 cherry bomb peppers (more or less depending on your spice sensibilities)
• 1 lb ground chuck
• 1 lb ground sirloin
• 6 oz can of tomato paste
• 2 large red beets
• 4 large carrots
• 1 bottle of Guiness
• 32 oz of beef broth
• 1 can of kidney beans
• 1 can of pinto beans
• 3 tbsp chili powder
• 2 tbsp harissa
• 2 tbsp cumin
• 4 tbsp salt (may need more, taste test)
• 4 tbsp pepper (may need more, taste test)
• Jalapeños and jack cheese for garnish

Firstly, dice onions and mince cloves of garlic. Finely cut the cherry bomb peppers, and put all into a pot to cook down for 8-10 minutes on medium heat to release flavor.

Peel and cube beets. Peel and grate carrots, set aside.

Add ground chuck and ground sirloin. Season with chili powder, harissa, cumin, salt, and pepper. Cook on medium heat, moving the meat around until it’s nice and brown.

After ten minutes, add and stir tomato paste, beets, and carrots into mixture.

After another 15 minutes, add ¾ of a Guinness, beef broth, kidney beans, and pinto beans. Let simmer for 2 hours on low heat.

Slice and toast some Easy Tiger ciabatta for dipping, and garnish the chili bowls with diced jalapenos and shredded jack cheese. If your guest is lactose intolerant like ours was, skip the cheese and give her an extra glass of wine. Cheers!

Another beer, another chili. Photo by Heydon Hatcher.

CSA Box Contents Week of Aug 5th

This week we’re here to spotlight a special group of JBG employees - our delivery drivers. There is a lot of pressure on this group of individuals. The work of an entire farmin’ army is their precious (perishable) cargo! Our delivery drivers are the last runner in a long relay race of JBG employees which begins with our transplant team, who then pass the torch to our cultivation team, who signals to our sales team, who calls our harvest crew, who hand off to our wash crew, who provide veggies to our pack crew, who packs orders for our delivery drivers. The next person in line? You, of course! 

The JBG Delivery Women. Photo by Scott David Gordon.

For the past 15 years we’ve been delivering our vegetables all over town, and throughout JBG’s history we’ve employed an amazing cohort of drivers.  Scott was our very first delivery driver (after Brenton), and he’s still around working as our farm photographer! Frankie, a jovial delivery driver of 5 years, now delivers for Coca Cola, but still stops in occasionally to say hello (or maybe to get vegetables?). Nate, a canine-loving, bmx-riding, delivery driver from seasons past is now back at the farm working as a tractor operator. All this to say, just about all or our past delivery drivers have been special employees (we don’t pick favorites!), but there is something that sets our current driver team apart. Namely, they’re (almost) all women!! This is the first time in JBG history that we’ve had a predominantly women-lead driving team, and thus we decided to celebrate this group of employees with a blog post.  

What makes our delivery drivers exceptional? Our delivery drivers are morning birds. The JBG harvest crew gets started at sunrise, but our delivery drivers often start earlier than that, wearing headlamps to load their vehicles and navigating their way through a still sleepy Austin, before the onset of traffic jams and construction zones. Our delivery drivers are responsible and timely - chefs await their daily arrival to prepare for a lively night’s service, and busy families build dinner plans around the timely delivery of a CSA share. Our drivers face Austin traffic with a state of zen that can only be fueled by a diet of organic vegetables.  

CSA Members, Restaurants, grocery stores - do you know who delivers your vegetables? Perhaps you see a familiar face every week, but it’s been too many deliveries now to ask for a name. We’re here to help. 

AMANDA

Meet, Amanda. Photo by Scott David Gordon.

Amanda joined the JBG team already having extensive experience operating large trucks in tight spaces. Specifically, she was delivering for a plant nursery which required her to navigate a 26 foot truck down narrow downtown streets. On the day of Amanda’s interview, it was quickly apparent that she had skills, not to mention sensible footwear, as well as her own personal CB radio... she was hired immediately. Amanda drivers our 26 foot refrigerated truck to the East Austin Whole Food’s distribution center, and also is the driver that makes the long trek to Houston for us. She rounds out her week with a few CSA and restaurant deliveries, as well as one farmers’ market shift.

Favorite vehicle? If given the choice, Amanda would choose vehicle 14, the “little reefer number 14!”. This is the smallest of all of our refrigerated vehicles, and according to Amanda it’s fun to drive and can make tight turns. 

Amanda is the first woman we’ve ever had to consistently do a distribution route, and when pressed about how it feels to drive our largest vehicle, she admitted that, “it feels cool fitting in and feeling confident with all of the semis at distribution and also at the diesel pump. I know my way around a truck stop.” 

Favorite route? “I like driving to Houston for the change in scenery. I also really like restaurant deliveries because you get a behind the scenes look at the inner workings of Austin restaurants. Those folks work so hard… all day! I will also occasionally get to sample delectable morsels from these kitchens, so that’s a definite perk.”

Best aspect of the job? “It’s really great to see and experience the new crops that are coming in… and being a part of the farm to table pipeline. And people are generally really excited about all the seasonal stuff, so they’re excited to see you! Like cherry bomb peppers - restaurants are so excited about those right now. You’re delivering a product that people actually care about."

Favorite veg? “Eggplant!!! Our eggplant is so good and tender, and not bitter at all. Last night I thinly sliced some leftover roasted eggplant, which I then sauteed with oyster mushrooms in some butter and olive oil, and then with, like, a balsamic reduction. Served it over some whole wheat pasta and it was so good.”

Amanda off the farm: When not delivering vegetables, you might find Amanda practicing her zydeco or Cajun two-step skills at Sam’s Town Point or another local dance hall. She’s always looking for dance partners :). 

 

AMY:

Meet, Amy. Photo by Scott David Gordon.

Amy is a master carpenter and fabricator (and jeweler, and bike builder, and dog mom, among others!) that found her way to the farm when needing to take a hiatus from carpentry work. She’s the chillest, most skilled, Jill of all trades you’ve ever met, and we’re certainly glad she’s decided to wear a JBG hat for a while. She mostly sticks to the home delivery circuit, and bestows CSA box joy all over town from Travis Heights to Round Rock, to far East Austin.

When asked what her favorite vehicle was, Amy clearly doesn’t pick favorites and had a practical response, “I don’t know. I don’t have one. One that has AC and runs? Is that an answer?” Yes, Amy, it sure is. 

What do you like about this job? “Well, it’s pretty easy, and the access to vegetables are a huge plus. I’m living a high life with all these vegetables! I don’t have to go to the store! And also, I get all these things that I wouldn’t normally buy, but if they’re in my fridge, then I’ll eat em!”

Favorite route? “Probably my Thursday home delivery route. All the stops on this route are really close together, so it feels really efficient. There is this one house with the sweetest little silver pit bull that always attacks me with kisses and wags whenever I delivery. I’ve never actually met these customers, but I’m pretty sure they’ve seen me making out with their dog on their nest cam. That dog just makes my day, every Thursday! We look forward to seeing each other.” 

Favorite veg? “Ohh, well, it’s summer so the pickings are a little slim. Our carrots are still delicious. And tomatoes were a favorite. As well as potatoes, been eatin’ on those a lot. I’m vegan so I’ve been cooking all kinda crazy sh*t since I’ve been working here like HOME MADE TATER TOTS. Grate it all up - potatoes, onions, leeks, herbs, maybe throw in one cherry bomb pepper for the whole batch, and then form them in your hand and bake them. I think we used almond flour as a binder. They were so good. I also will use our beets to make bean-beet burgers.”

What else? “Sugar baby melons!! They are really good. I’ve been slinging those at the markets. If we drop a melon at markets, we usually just snack on those. What the heck were they thinking when they went on to create big watermelon? They already perfected the food when they created sugar babies! They're so good! They’re just all around better than any normal watermelon. It’s sweeter, with the thinnest rind, less seeds, juicer, and a better size.”

Amy off the farm: “Well, right now my living room floor is scattered with the parts of two bikes. I’m dealing with a ubreak from the 80s, and it’s torturing me. I didn’t see this bike get taken apart, and I can’t figure out how to fix it!” When not wrestling with bike parts and looking for missing wrenches, you may find Amy and her girlfriend on their paddleboards looking for secret springs on town lake.  You’ll know them by the dog duo they have in tow - one 8-ish year old pitbull, Kitty, and a 10 year old chihuahua, Mollie. “But don’t let their ages fool you. They act like puppies.” Amy spends some of her free time contemplating the complex sibling relationship between her pups, “I’ve had them together for four years now, but only lately is the chihuahua acting like she wants to be friends. But Kitty, the pit, has been burned by spicy little Mollie, and so is just scared of her! She makes this scared, scrunched up face when Mollie comes up to her. But there has been some cuddling lately.” 

 

MEGAN

Meet, Megan.

Megan is the newest member of the JBG driving team, and she's adopting the composting ways with speed and enthusiasm. You can find Megan doing a number of different deliveries, including home delivery, pickup, and even driving down to San Antonio once a week to deliver CSA shares and restaurant wares across the Alamo City.

Favorite Delivery vehicle? "That would have to be 15 or 16 because of the aux cord. I love being able to listen to my music while driving instead of the radio."

Favorite route? "Probably my Thursday pickup route. I love the routes that bring me through Georgetown the most. It's always beautiful outside and I really enjoy the views. There is also this big bridge that I have to cross every week which goes over the San Gabriel River in Georgetown - that's nice."

Favorite veg? "My all time favorite veggie is spaghetti squash. I haven't had any JBG spaghetti squash yet, but I just learned that we do grow it. I can't wait to try it. Spaghetti squash is so delicious with some olive oil and salt after roasting in the oven." 

Thoughts on the job so far? I absolutely love working for Johnson's Backyard Garden. I love what JBG stands for and how they help the community get local and fresh organic veggies!! I am proud to work for such a beautiful farm. There are always good vibes at work."

Megan off the farm? When I'm not delivering veggies you can most likely catch me by the water at Emma Long or Lady Bird Lake with my dogs - Chester and Lemmy. They are both bit bull mixes and are so sweet.

 

MICHELLE

Meet, Michelle.

Michelle was a friend of the farm’s for a long time before she actually joined us as an employee - first on our farmers’ market crew, and now as a delivery driver. We have Lucas to thank for introducing us to Michelle - the two have been friends for many, many years! You can find Michelle doing home delivery routes in West Lake hills, or maybe even working a farmers’ market. 

Favorite vehicle? "I love the van. It’s easy to navigate, but still has room for a lot of food. Plus, there is cool hand painted art all over it.  It’s fun to drive around the community as a representative of the farm. I’m pretty happy person, so most of the vegetables are delivered with a smile."

Favorite delivery? “I like delivering on the Eastside, and also the west hills. It’s cool to explore neighborhoods I wouldn't normally find myself in. So many of our customers have cute art and gardens and pets. Seeing all these unique houses is an enjoyable perk. I also love those early mornings, on the way to farmers’ markets. On the highway before there is any traffic, transporting vegetables across Texas. I usually go to the Waco Farmers Market.” 

Favorite vegetable? “My favorite vegetable to cook right now is the sweet potato greens. I have a strong affinity for all of our greens and ones that you might not necessarily find at the major retail grocery store.  I have looked up traditional Liberian stews for guidance to cook the greens. Finely chop, massage and sautée with some onion, garlic and broth for a most basic recipe. When they’re really tender  early in the season, they were especially delicious raw.”

Why do you like this job? It’s great to be hands on in my free time and be hands on at my job.  I get to bring that same handmade joy while also representing the farm. It’s awesome.  I have a work life balance that feels really healthy. It’s physical. It’s in the community.   What’s not to love? 

Michelle off the farm? “I like to rent film noirs from I luv video.  I like to spend time on the greenbelt running and walking my dog.  I like to roll around on my skateboard at the skatepark and crochet, weave, and embellish textiles in my free time.  I recently made a huge batch of these pom pom earrings.”

LUCAS

Lucas showed up for the last group shot! What a dude!

Lucas has been delivering our vegetables for a long time. We're coming up on the 6 year mark! Over the past years, he's done every delivery route the farm had to offer. He set the pace for many of our out of town routes, like Houston, and is constantly helping us improve the efficiency of existing routes. These days, you can find Lucas doing a myriad of deliveries - restaurants on Tuesdays, distribution on Wednesday, pickups, home delivery - you name it. Lucas is a fixture in the JBG family, and is sincerely loved by the entire JBG team. He is always willing to lend a helping hand, run a wacky errand, or entertain the office staff with some of his tales of the road. Not much has changed since Lucas's Employee Spotlight, and we strongly encourage you to check that out here. Lucas's favorite vegetable? "Onions. Everything I cook starts with an onion. And garlic." He's not only an exceptional delivery driver, but a wise chef as well.

AUBREY

Shoutout to Aubrey, another amazing part-time member of our delivery team who was off the day we caught up with other drivers.

 

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!

Marc (Farmers Market Crew)

I am moving to El Paso next week to start my PhD in Borderlands History at UT-El Paso! I will be doing research on environmental history topics in the Southwest Borderlands. Very thankful to JBG for helping me support myself while I finished taking the last steps to get to this next point in my life. I don’t think I would have been able to to do it without learning the work ethic, team-work, communication, and leadership working with the Market and Barn crews. And of course, without Brenton and Krishna’s mentorship. I worked my first market in December 2015 and had no idea I would end up where I am today. Loved meeting people from all over, getting the chance to start new markets in Houston and Buda, and especially the market family at the Sustainable Food Center’s Downtown Farmer’s Market. Very excited to start living in the high desert along the border and learn a new city’s local, traditional, and sustainable foodways. Goodbye Marc! You will certainly be missed! Thank you for everything you have done for JBG over the years. You will always be a part of our farm family, and we can't wait to see where your adventures in El Paso take you. See you in the desert! Or at market.

Scott (Farm Photographer)

I recently went to see family in Pennsylvania where I got to visit my Great Grandfathers restored 1943 Farmhall H. His name was Alexander Scott Graham. Seeing this tractor was especially exciting since I finally l learned how to drive a tractor, and realized I'm pretty good at it.

Scott on his Great Grandfather's tractor!

Andrew (CSA Pack Manager)

I'm actually curating a monthly beat showcase starting August 23rd at Spokesman on St Elmo. I'm calling it "Lofi Kickback" and will feature several producers cooking up live beats for people to vibe on. The community is so rad and supportive I was looking for a way to give back, and I think this is a good first step for me. Checkout these links for my Spotify and the Do512 page. Really looking forward to seeing some people out there.

We love Andrew's beats, and strongly suggest you give them a listen. Perfect for an afternoon wind-down or meditation session.

Morgan (Farmer's Market Crew)

My friend and brilliant actor/writer/director Molly Fonseca is debuting her play MS at the Broad Theatre starting Aug 1st and running the rest of the month. The play centers around a young woman learning of her Multiple Sclerosis diagnosis, and is a beautiful look into chronic illness and its impact on one's life. Come to support women's voices in entertainment!  Here is a Facebook link to learn more!

Heydon (Recipe Contributor)

My pick for this month (and every month) is Estes Audiology. I have genetic hearing loss that was initially diagnosed back in 2009, when an incessant ringing paired with a general dulling of sound surfaced and began plaguing my everyday life. I have had a handful of audiologists in the past 10 years, but none compare to Estes here in Austin. Shout out to Gay Wucher for saving my eardrum today, and the biggest shout out to Kelli House for always, always, ALWAYS having my ear health's back. Having hearing loss paired with tinnitus at my age (or at any age tbh) isn't the most fun, but I have never felt so supported and cared for by an audiologist. I am so grateful I could cry. If you or a loved one have hearing issues, get them over to Estes Audiology asap! They have 5 locations in Central Texas. Happy summer!

Carrie (Farmer's Market Crew)

This event! :: “Sing with Me!” An Interactive Vocal Workshop (W/ Jenny Parrott) Saturday August 24^th 1-3:30 at the Museum of Human Achievement. $10 suggested donation.

Local singer Jenny Parrott (Shotgun Party, Loves It!, Meatloaf Spaceship) teaches a vocal workshop to singers of all levels. We will discuss the voice and it’s relationship to power and freedom. A band will lay a foundation while we play with melody, harmony and words in a collaborative creative singing experience. Finally, at the end of the workshop, we will vocalize to aid in a live performance by choreographer Christine Pascoo. Participants will receive a recording of the event.

Jenny Parrott will be teaching a very rad-sounding (open to the public!) vocal workshop. Check it out!

Faith (CSA Extraordinaire)

I'm pretty excited to go to Louisville later this month! I'm going for the first time for my first conference, and I'm very open to any suggestions of must-sees or must-dos in Louisville.

Megan (Recipe Developer)

HAVANA OO NA NA. All of my heart is at the Havana (hotel) oo na na. The agenda: coffee, water, breakfast in bed. Mission Espada, biking to the Alamo, the Pearl, museums, dinner at Ocho and nightcaps at the hotel basement bar. I’m pretty darn happy.

Selfie by Megan Winfrey.

Nate (Tractor Operator)

Humm. Staff Picks... I'm going to see Black Pumas play later in August. And if you aren't up on them, get up on them! My other pick is this puppy that wandered onto the farm the other day. It had unfortunately been chained up in the neighborhood, but then escaped and wandered to the farm. After roaming the neighborhood (and farm) for a few days, we finally were able to get in contact with the owners, who no longer wanted the puppy. But there's a happy ending: one of our harvest crew members took this sweet girl home as a new family pet.

The sweetest farm visitor of the week! Puppy selfie by Nate.

Joyce (Wholesale Sales Team)

Austin Cats and Dogs Rescue has been working really hard these past two months to get all of our puppies and kittens adopted! And we managed to get all the puppies and half of our kittens adopted already! However, we still have 7 adorable and loving kittens ready for their forever homes! In addition, we are still desperately in need of kitten, cat and dog fosters! If you or anyone you know might be interested in fostering or even learning more about fostering, please reach out to my email joyce_ni23@yahoo.com We provide all supplies, you just provide the space and love. Also, I’m still taking donations for the rescue for these super sturdy dog rope toys that I made! So email me and pick up some dog toys and some organic veggies while you’re at it.

Ada (Farm Blogger Lady)

I had a lot of fun working with Scott and all of our drivers to take photos for this week's post. I love this outtake, where I was standing in for Lucas. It feels very Farm and Warehouse meets Law and Order meets girl band album art. Also, my meal prep business - Club Home Made. Fall classes will be listed real soon, so keep a lookout!

Megan, Amy, Ada, Michelle, and Amanda. Love these ladies! Photo by Scott David Gordon.

Michelle (Delivery Driver)

I’ve been working on various wearable art pieces and made a line of earrings most recently.  I made a blog about it. If you'd like a pair, message me on Instagram - @magicflute .

Checkout these very cute earrings! If you'd like a pair, message Michelle on Instagram - @magicflute

This week we've transitioned to August, and that means we're at least half way through the summer. In this extreme heat, there is a limited number of vegetable varieties that will produce, meaning our schedules slow down a bit. Brenton took advantage of the slower summer pace and snuck away for a well-deserved vacation. But here's photographic proof that when the farmer's away.... we keep farming! This week we harvested eggplant, peppers, and herbs, just to name a few. As many of you know, earlier plantings of cucumbers and melons fell victim to crop failure, but this week we're happy to see healthy flowering plants on our later successions.

A pollinator playground. Photo by Scott David Gordon.

It's an [eggplant] jungle out there. Photo by Scott David Gordon.

The fruits of our labor. Photo by Scott David Gordon.

Have we mentioned how much we love our harvest trailers? They minimize the need to carry heavy bins of produce, helping to create a happier and healthier harvest team. Photo by Scott David Gordon.

Our greenhouses are filling up! Thanks to all the volunteers who helped seed these trays! Photo by Scott David Gordon.

Jack overseeing some tractor triage. Photo by Scott David Gordon.

A meeting of the minds, if you will. Photo by Scott David Gordon.

An itsy bitsy, teeny weeny, cucumber. Photo by Scott David Gordon.



Jack cultivating for a weed-free mizuna patch. Photo by Scott David Gordon.

 

We'll leave you with this dreamy cantaloupe bed.

CSA Box Contents Week of July 29th