Recipe and Photo by Mackenzie Smith

Briny olives, toasted garlic, lemon zest and chili flakes balance bitter beet greens for a great side dish, or my favorite-- a filling for a quesadilla or grilled cheese sandwich.

• 2 tablespoons of fat-- olive oil, butter or ghee all work really well here
• 2 cloves of garlic, roughly chopped
• Greens from two bunches of beets, soaked and rinsed
• ¼ cup of olives, quartered lengthwise (a few more for garnish is nice here!)
• ¼ teaspoon salt
• Zest from half a lemon
• A big squeeze of lemon juice
• Chili flakes (I prefer Aleppo)

Photo by Mackenzie Smith

Remove stems from leaves and cut into 2-inch pieces, then cut the leaves into ½-inch ribbons.

Heat fat on medium-high heat in a skillet and add garlic, a pinch of chili flakes and olives. Cook until you can smell the garlic start to toast, about 45 seconds, then add chopped stems to the pan. Add half a teaspoon of salt and cover your skillet with a lid. Reduce heat to medium-low for about 4 minutes. Check stems -- you want them to be almost fork tender. If they aren’t, cook another minute, check again, and repeat until they are. (But don’t cook them too much or they will get mushy!)

Once your stems are almost fork tender, stir in remaining beet leaves and cook until leaves are tender, another 2 minutes or so.

Salt to taste, and finish with lemon zest, a sprinkle of chili flakes and a few more chopped olives.

CSA Box Contents Week of Mar 25th

Don’t forget! Our Spring Potluck and Open House is next Saturday, March 30th. If you plan to join us, snag your tickets now so we know who is coming! See you at the farm!

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Club Home Made

Hello there!

Ada (and Becky!) here – some of the women behind the scenes at the farm, and also the women behind our new side project that we’d like to tell you about: Home Made. Checkout our website  and consider joining us in the kitchen!

Home Made food tastes better. Home Made meals have that unique quality to evoke nostalgia while nourishing your body, to truly warm the heart and soul, to taste delicious, to fuel your week, and to transform your kitchen space into a sanctuary for you and your loved ones. Think of your favorite holiday dish.. the one your family makes every year and that you’ve grown to crave. That specific homey and nourishing feeling that you get from that bite of food is what we will help you create… everyday, without a fuss, and while having fun.

Here is our elevator pitch: Homemade is an Austin-based meal prep club. Our Monday night gatherings will get your ready for a week of heartfelt and healthy eating. You’ll leave each Home Made Meeting with: 1. Three to four portions worth of prepped ingredients and 2. A clear vision on how to pull those ingredients together to make some satisfying food in your home kitchen. Each week we’ll focus on one of our favorite ways to incorporate seasonal ingredients into an easy meal. Join us, and leave class with a bounty of prepped ingredients, a few new friends, and a sense of empowerment that you can throw it all together.



How did this project come about? Becky and I have both been working at JBG for quite some time, and have been around farms, agriculture, and vegetable-centric cooking for a lot longer. And to put it frankly: we’re pretty darn good home cooks. How do you eat like a farmer? You become comfortable with the seasonal flux of produce and the occasional tsunami of certain ingredients. One hundred pounds of b-grade tomatoes destined for the compost become rich and velvety tomato sauce that will get us through the off-season.  Farm work is hard work, and so weeknight meals are often doled out leftovers from a big and bright pot of something vegetable-centric and delicious that we made on Monday. We don’t have deep pocket books, but our fridge overfloweth. And I promise you: we eat like queens.

Becky and my cooking style is intuitive, ingredient-driven, simple and healthy. Through years of trial and error, our kitchen skills now come pretty naturally to both of us. But really, this “skill” has been a lifetime in the making! Becky grew up in Thailand and China, and the slow-food cultures of those regions helped form her unique food traditions. Grocery shopping as a kid were adventurous trips to Asia’s bustling open air markets. I hail from Lafayette, Louisiana, and though I shopped at Albertson’s growing up, I think I share some equally rich food traditions. Learning how to properly chop an onion was a childhood lesson at the Broussard house. Fast forward to today, and Becky and I have both become wonderful cooks. But, I don’t quite think that either of us recognized that this was in fact a skill until recently. Thank you to our friends who have held a mirror and pointed this out to us. You see, we’re not fancy cooks. We’re efficient, healthy, fun, and casual cooks. I don’t know how to operate a sous vide machine (though I’m sure I could figure it out), but I can throw together a beautiful and complete meal when friends text to say they’re swinging by in 30 minutes. Those of you who have been CSA members for a long time already know how to cook like this. Home Made isn’t quite for you. It’s for your friend who raves about your salads and declares that they would like to cook more, but just don’t know where to start. Please help us spread the word about our new project and tell them about Home Made.

Becky always knew that she wanted to be a farmer. Growing vegetables is truly her passion, and she found food through farming. I, on the other hand, found farming through food. Years ago after grad school and some lingering uncertainty on what I should do, I kept coming back to my inherent interest in food. But just loving food didn’t really seem like an altruistic pursuit. And then, like a big cast iron skillet falling on my head, I realized that there can be no food without farming, and why don’t I just try to help farms. Fast forward, and meet Home Made. Becky and I both have a true passion for sustainably grown vegetables and ethically sourced meats. We love our farming community, and look forward to empowering some hungry Austinites to cook more casual, healthy, and delicious Home Made food. It’s going to be fun!

https://www.clubhomemade.net/

Spicy Ahi Tuna Poke Bowls



Photo and Recipe By: The Migoni Kitchen

Servings: 2 People

Total Time: 25 minutes

 

Two years ago, this week, we were on our honeymoon in Maui enjoying some of the most delicious and fresh Ahi Tuna Poke. Ever since we got back we have been on a quest to find or make tuna poke that is as good as the Maui version. It has absolutely been a challenge, but if you can find high quality fresh Ahi Tuna, you are already halfway there. It’s also a great way to use up your greens we’ve been getting a ton of in our CSA box, as well as those green onions and cilantro! We serve ours over a mix of brown rice and mixed greens and love it.

 

Ingredients:

• 12 Ounces Sushi Grade Ahi Tuna (Can also use sushi grade salmon or tofu if you prefer)
• 1.5 Tablespoons Low-Sodium Soy Sauce
• 1 Tablespoons Sambal Oelek Or other spicy chili garlic sauce
• 1/2 Large Avocado Diced
• 1/4 Cup Diced Cucumber
• 1 Tablespoon Sesame Seeds
• 1 Tablespoon Sriracha
• 1 Tablespoon Mayonnaise
• 1 Tablespoon Green Onions Chopped
• 1 Tablespoon Cilantro, Chopped
• 2-3 Cups Mixed Greens or Kale
• 1 Cup Cooked Rice (you choice - white, brown or cauliflower)
• Sliced Watermelon Radishes for topping

Instructions:

1. Using a very sharp knife, delicately cut the tuna into small 1/2 inch cubes. Place into a large bowl and add in the soy sauce and sambal. Toss to coat and allow to sit for 5-10 minutes to marinate. If using tofu, I recommend pan frying in some olive oil before tossing in the sauce.
2. In the meantime, prep the sriracha mayo by mixing equal parts sriracha and mayo. We found about 1 tablespoon of each was plenty of sauce for the two of us. Set aside.
3. Chop the cucumber and avocado into cubes as well and toss into bowl with tuna. Toss to coat, once again.
4. Top with sesame seeds, cilantro, green onions, and sriracha mayo. Serve over your mixed greens and choice of rice and add the watermelon radishes on top. You can always add any other toppings you enjoy! We like adding some mango for a hint of sweetness and some jalapeños for spiciness. Watermelon radishes are also great for adding a pop of color!

 

CSA Box Contents Week of Mar 18th

News flash! We still have an awesome variety of transplants in our greenhouse, and so are having ONE LAST TRANSPLANT SALE! Why don't you plant a garden this spring, and see how good it feels to Grow. Your. Own.

• What: Last (Last!) Chance Transplant Sale
• When: Saturday, March 16th, 9am-2pm
• Where: 4008 River Road, Garfield, 78612

Potlucks of past. Photo by Scott David Gordon.

Save the date for one of our most favorite events - our Spring Potluck! Happening on Saturday, March 30th, we will bask in the glory of spring as a community! From 4 pm to 7 pm, relish the outdoors on our verdant farm just off of the Colorado River with family and friends (4008 River Road, Garfield, TX 78612).

We think the best thing about farming is food, so this year we are bringing back the old school potluck! We have some of the best home chefs in our CSA community, so show us your culinary know-how and bring your favorite dish (labeled) to share! Our head farmer, Brenton, has a giant barbeque pit in the works and will be playing pitmaster! Bring your own meat to cook and enjoy with your local farmer. We are prepared to have the biggest community meal yet in JBG history with the best homemade, locally sourced food.

Dish from a potluck past. YUM. Photo by Scott David Gordon.

We are elated this year that Terry and the Zydeco Bad Boys will be traveling all the way from Louisiana to grace us with their musical stylings. We couldn’t get enough of Mardi Gras this year, so we are more than happy to have some Louisiana flair out at the farm. Dust off your dancin’ shoes and bring your favorite two-steppin’ partner. There will be more than enough activities for the kiddos, ample space to explore, and if you need to stretch your legs, we invite you to walk around the farm and see where your food grows.

Terry and the Zydeco Bad Boys. Photo courtesy of KRVS.

A little late night dancing. Photo by Scott David Gordon.

Trampoline fun at the farm. Photo by Scott David Gordon.

Tickets are currently available for purchase, and as always, kiddos have free admission! There will be a small market stand for perusing at the event if you need to get your veggie fix. If you want your CSA box delivered to the picnic for pickup, just shoot us an email at farm@jbgorganic.com to let us know! BYOB, BYO-picnic chair, BYO-blanket, BYO-good vibes! We can’t wait!

As always, we are looking for volunteers for the event, so shoot us an email at farm@jbgorganic.com if you are interested. You’ll be thanked with a hearty box of veggies for your time! Have a great weekend!

Sand pit fun. Photo by Scott David Gordon.

Picnic blankets. Photo by Scott David Gordon.

More activities! Photo by Scott David Gordon.

Farm tour with Tracy. Photo by Scott David Gordon.

Spring is in full swing! We are planting the tender crops for summer, and busy as ever. We are hiring for a few integral positions, so if you've ever wanted to work at a farm, now's the time! Check out our listings here.

Transplant Sale! Photo by Scott David Gordon

Busy transplant sale. Photo by Scott David Gordon

We still have an awesome variety of transplants in our greenhouse, and so are having ONE LAST TRANSPLANT SALE! Why don't you plant a garden this spring, and see how good it feels to Grow. Your. Own.

• What: Last (Last!) Chance Transplant Sale
• When: Saturday, March 16th, 9am-2pm
• Where: 4008 River Road, Garfield, 78612

Early morning sky. Photo by Scott David Gordon

Transplanting Kohlrabi. Photo by Scott David Gordon

Chard harvest in front of JBG truck. Photo by Scott David Gordon

Rainbow Chard Bunches. Photo by Scott David Gordon

Lettuce harvest. Photo by Scott David Gordon

Digging up carrots. Photo by Scott David Gordon

Beautiful carrots! Photo by Scott David Gordon

Rows of young plants. Photo by Scott David Gordon

Driving the tractor with transplanter. Photo by Scott David Gordon

Planting summer squash seeds. Photo by Scott David Gordon

Gravel improved roads Photo by Scott David Gordon

Spinach harvest. Photo by Scott David Gordon

Harvesting spinach. Photo by Scott David Gordon