By: Ada Broussard

Before we jump into our main post this week, we’ve got a quick PSA: We’re in dire need of a couple new harvest vehicles on the farm. Do you have an old van or truck that’s collecting pollen in your yard? Or maybe you know someone who does? This vehicle will live (and die) on our farm, and help us transport the harvest from the fields to our cooler. Our standards are pretty..low. No plates? No windows? Missing a door? Doesn’t drive in reverse? No problem. The main criteria is that it needs to be affordable for our farm budget. Vegetables are our preferred currency :). Please give Brenton a call if you think you may own the next addition to JBG’s impressive fleet of of harvest trucks!

Now onto the main course: Fourth of July.

Americana and farming go hand in hand. The history of agriculture in America and the history of America itself are synonymous. The two have grown, morphed, bled, and changed as the years since the signing of the declaration of independence have ticked by. Today, the state of our country’s food system is… complicated, to say the least. (Checkout these series of maps that explain food in America.) While industrial agriculture operations are producing the majority of our country’s food, we think America’s birthday is a wonderful occasion to celebrate today’s small, diversified family farms that undoubtedly were the cornerstone of American agricultural history for many, many years.

JBG farm friend Velta (left) with Willie and Allegani Jani (right) at the 1995 Fourth of July Picnic.

Why all the barbecue on Fourth of July? America is turning 243 years old this year, but how old is the tradition of an all-day cookout over coals? A bit of investigation into this topic and we learned a few interesting things. Most importantly: on the inaugural celebration of America’s Independence, John Adams (plus a few thousand of his friends) ate… turtle soup. Yep - a soup featuring the the slow, shelled reptile was a popular dish of the day, and one that apparently screamed celebration. This soup stayed in vogue for a while, but the turtle meat was eventually replaced with veal as early Americans became concerned with turtle conservation. (Ironically, up until a few years ago Texas used to be one of the largest global exporters of turtle meat to Asian markets. We’re happy to say that the Texas turtle shuffle has pretty much come to an end and our turtles can now rest easy.)

https://www.reddit.com/r/MapPorn/comments/1bzeqm/american_agriculture_and_coastal_fisheries_1922/

Barbecue eventually became the main attraction on the Fourth of July picnic table. This past time that we Texans know so intimately was likely influenced by the Caribbean technique of cooking meat over wood --“barbacoa”. Barbecue found a home in the south, and the proliferation of hog farmers meant pork because the star protein. (Though if you’re reading this and are from Texas, we know beef is king in Texas barbecue. We proudly stand alone on this one.) Cooking and utilizing a whole pig was the cheapest way to feed a celebratory crowd, and barbecue became an important food for impoverished southern blacks, making it a pillar of both historical and contemporary soul food cuisine. As African Americans moved out of the south, so too did barbecue traditions, and regional specialties were born. On this Fourth of July, you can bet lots of folks in Texas will be smoking a beef brisket and those in Tennessee will be cooking a pork shoulder.

And now that you know a bit more about the celebrated past time of cooking meat for Fourth of July, we’re here to try and convince you to cook more… vegetables. Below are some of our favorite seasonal recipes that we think are perfect for a Fourth (or fifth, or sixth) of July hang. These recipes pair well with barbecue, travel well, and are easily shareable. And to be clear, this isn’t a hot-dog smear campaign. We do love a good dog (Salt and Time sells delicious all beef hot dogs featuring Angus beef from sustainable Texas ranches. Just saying.) We simply think your Fourth of July spread should include some standout veggie dishes, as well. Who says culinary traditions can’t change? After all, we started this party eating turtle soup. No matter what vegetable shows up in your CSA box or what catches your eye at market, here are some recipes worth making. Without further adieu, Fourth of July Food:

Tomatoes:

Believe it or not, the JBG tomato season is nearing its end. Celebrate this summer fruit before it’s gone and make this simple tomato salad whilst sipping this green tomato gimlet.

Photo by Rick Cortez

Grilled Potato and Patty Pan Squash Potato Salad:

Heidi Swanson may as well be a JBG CSA member for her ability to combine both patty pan squash and potatoes, often included together in our CSA boxes. We think this simple and seasonal potato salad is a welcome riff on an Independence Day classic.

Photo by Heidi Swanson courtesy of 101 Cookbooks.

In a pickle? Quick pickle.

Slice up some of your onions, cucumbers, or even yellow squash (trust us) and make some quick pickles. These acidic and crunchy snacks will be a welcome addition to a rich Fourth of July spread. Farmer Brenton got us all hooked on bread and butter pickled yellow squash.

The Popper

Last but not least, head to the market and load up on some jalapenos to make the ever-popular, popper. We love both a bacon-forward and vegan version. Go a little crazy, and consider making some milder, kid-friendly versions with our banana peppers.

Happy Fourth of July, ya’ll. See you at market!

Recipe and Photo by Mackenzie Smith.

This is Texas, so there is no need for me to list all of the ways to enjoy a perfectly seasonal salsa verde (using at least 3 ingredients from our CSA this week!), but I will say that I used this batch of my go-to green salsa for a hearty brunch of chilaquiles with super sharp cheddar, farm fresh eggs and black beans for brunch this past weekend and they were a big hit.

Green tomatoes (or tomatillos if you have them) with onion, jalapeno, salt and olive oil roast on a sheet pan until they’re caramelized and a bit charred, then take a quick whirl in the blender with fresh cilantro, lime juice and more salt to taste. That’s it!

Photo by Mackenzie Smith.

I make this salsa verde when my oven is hot during a few hours of meal prep, as potatoes boil in salted water on the stove and a sheet pan full of okra sits next to another pan of bell peppers waiting to be roasted once the salsa makings are out of the oven.

4-5 green tomatoes, halved

1 onion, halved

1 jalapeno, halved

2 cloves garlic

Olive oil

Salt

½ cup or so of fresh cilantro (including stems)

Juice from half a lime

Preheat oven to 450 and prep your vegetables. Place them in a sheet pan, drizzle with olive oil and sprinkle with salt. Roast until vegetables start to caramelize, maybe even char a little bit-- about 15-20 minutes. Blend veggies (and the juice in the pan, if any) with cilantro and lime juice. Taste and add salt if necessary.

Photo by Mackenzie Smith.

Our favorite snack on the farm. Photo by Scott David Gordon

Summer is officially here. Our heat loving crops are flourishing, and meanwhile we're trying to figure out how to cool down our greenhouse as well as our internal temperatures.

Amaranth transplants going into the ground. Photo by Scott David Gordon

I spy a deadhead. Photo by Scott David Gordon

Who needs a ladder with you have tractor forks? Photo by Scott David Gordon

Covering our greenhouse with shade cloth in preparation for fall seeding. Photo by Scott David Gordon

This cloth will help lower the temperature of our greenhouse by a few degrees. Photo by Scott David Gordon

Farmer shadow puppet. Photo by Scott David Gordon

Our peppers are loving this heat! Photo by Scott David Gordon

You can almost taste the crunch, no? Photo by Scott David Gordon

Our transplant team working hard. Photo by Scott David Gordon

Cherry tomato harvest. Photo by Scott David Gordon

Our volunteer coordinator, Angie, and some hardworking helpers from this week! Photo by Scott David Gordon

Recipe and Photo by Mackenzie Smith

Japanese cold soba; cucumber and cold noodles, a smattering fresh mint and cilantro with sesame and crispy shallots for texture. Add peanuts or pepitas for more crunch? Fresh scallions instead of fried shallots? Other herbs? The other half of that avocado or a soft boiled egg? Sliced purple peppers from this week’s CSA? Yes! This summer salad welcomes improv. Get into it!

I prefer a 1:1 cucumber to noodle ratio, because it always makes me feel better about the extra taco I had the night before, but you do you. Measuring thinly sliced cucumbers into a cup is extra, so I err on the side of “this looks like a good mix”, then add more dressing or veggies if it looks and tastes like I need it. I make a big batch of soba at the beginning of the week and then chop fresh cukes, etc into it every day for lunch, taking a different spin on the dressing each day. A spoonful of peanut butter if I have it, a little scoop of miso, the leftover juice from a pan of roasted veggies, a la Megan Winfrey-- anything goes.

• Soba noodles (available at most Asian markets, Wheatsville Coop, Whole Foods, etc)
• Juice from half a lime
• A teaspoon of sesame oil
• A tablespoon of olive or canola oil
• Maybe: miso, peanut butter
• Honey
• 1 cucumber, peeled and thinly sliced
• Sesame seeds
• Fried onion or shallot (I have a big jar of crispy shallots at Hana World on Parmer, but French’s classic fried onions work well here, too.)
• A copious amount of cilantro and mint

Photo by Mackenzie Smith.

Cook soba according to directions on the package, rinse in cold water, then place on a bed of ice cubes to chill while you make your dressing. Drain.

Stir together lime juice, sesame & salad oil and a quick squeeze of honey. Add salt or soy sauce to taste. Mix in all but a small handful of cucumbers in the dressing, then add the noodles. Taste them. Need more salt? More tang? Adjust as you need to with lime juice or rice vinegar and salt. Top your noodles with the rest of the cucumbers, sprinkle with fried shallot and sesame seeds, and anything else that strikes your fancy. Bon Appetit!

CSA Box Contents Week of June 17th

Hi farm friends! We are out here busily planting okra, basil, amaranth, and sweet potatoes. Melon lovers -- good news, watermelons are on the way! We've been getting lots in the ground. So, you'll soon have massive amounts of summer's favorite fruit. Tomatoes are ripening up... you can thank the cooler spring and early summer for the creeping pace. Bell peppers, shishitos, and sweet peppers have been doing great! Need inspiration on how to use these peppers? We love this simple recipe for shishitos.

The eggplant harvest has begun. Ever made baba ghanoush or this spicy eggplant dish? Might be a good time to try! We've been struggling with our cucumber and squash crops this year as pests have been plaguing us more than usual. We are getting more in the ground though, so don't fret!

Harvesting tomatoes. Photo by Scott David Gordon.

On another note, we are still looking for an assistant farm manager! Someone super organized, loves farming, and also loves excel spreadsheets. Check out more info on that here. See y'all at markets this weekend.