Recipe and Photo by Megan Winfrey

As far as food trends go, fancy toast is one of my favorites. I can't think of another food that is as customizable and portable - honestly, I can't think of a topping that wouldn't be good on toast.



For a quick Saturday morning breakfast, I chopped one bunch of green garlic (white and green parts) and threw it into a saucepan with a half cup of olive oil and a dash of salt. I heated it over medium/low until lightly simmering, and kept it at a very low simmer until the green garlic began to brown slightly. While the confit simmered, I popped some potato bread into the toaster and fried up a sunny side up egg. I spooned the confit straight from the pan onto the toast, letting most of the oil drain away as I scooped out the crispy bits. Next came the egg, then some sprinkles of chopped green onions and toasted sesame seeds. If my last avocado hadn't been brown and dusty on the inside, I would have added that, too.

The confit made every bite so delicious, that the hot sauce I got out went unused.

CSA Box Contents Week of Jan 7th

Every new year we run a promotion to try to encourage all you folks to start the year off on a healthy foot. Join our CSA, and you'll find yourself cooking more, eating healthier, and feeling better. We really are dedicated to helping you achieve your new year’s resolutions this year. Your taste buds, pocketbooks, belt buckle, and family will all be thanking you. If you join between now and January 31st and enter veggieheaven at checkout, YOU'LL GET A FREE BOX OF VEGETABLE GOODNESS. This is not a joke. Real, free, organic vegetables, for you!



If a free box isn’t enough to entice you, here are 5 reasons joining the CSA will be the best decision you make all year.

1. SUPPORT LOCAL

By joining our CSA, you are supporting a locally owned and operated business. Unique local businesses are part of what makes Austin and Texas so special! Buying local helps our economy as well as supply jobs and support the livelihood of fellow Austinites. When you support our farm, you are supporting the people that toil ceaselessly week after week to plant, harvest, clean, pack, and deliver your veggies.

JBG family. Photo by Scott David Gordon.

2. Good for your health

Farm-fresh vegetables are jam-packed with vitamins and minerals that are essential to maintaining a healthy lifestyle. Two and a half cups a day says the FDA? Ain’t no thang with a CSA headed your way.

Even if you have less vegetable-centric dishes planned for the week, our CSA can augment your regular weekly shopping list, ensuring that you have at least some of that scrumptious local, nutrient-dense produce peppered on your plate! A little goes a long way!

3. Freshest-possible veggies

Cultivated in East Austin and harvested no more than a day or two before reaching your doorstep, these vegetables are at peak nutrition and flavor. Getting a CSA share with JBG means you know exactly where your food is coming from and how it's grown. GMO? Heck no! Come out for a volunteer day, see your crops in the field, and ask your farmers about it!

Picking up at market. Photo by Scott David Gordon.

4. Know your seasons

Eating locally connects you to the seasons, to the land, and to your own health and wellness. Cucumbers will cool you down in the summer, while braised collards will warm you up when the temperatures start to drop. Enjoy the best pico de gallo of your life during the short window when cilantro, onions, peppers, and tomatoes all overlap, and we promise you'll never go back to the store-bought stuff again. You'll get acclimated with the seasons on a whole new level, and learn about what naturally grows when and why.

5. Try new foods

With farmers who are constantly chompin’ at the bit to try a new crop, who knows what will show up in your CSA box. From the array of Asian greens to the broad pepper spectrum, keep your mind wide open to a whole new world of vegetables you never even knew existed. Plus, you can experiment in the kitchen and broaden your culinary horizons!

Plethora of peppers. Photo by Scott David Gordon.

But don't take our word for it. Check out what our CSA community has been saying about the CSA experience below. 











Let us help you reach those health goals in 2019, sign up here. Sending you the best wishes in the new year! 'Til next time.

Volunteers with their carrots! Photo by Scott David Gordon.

The first week of 2019 has us working hard! We are trying to fit everything into a shortened week because of the holiday closure. The weather on Wednesday rendered the fields inaccessible; thus, we had to totally readjust the harvest schedules because of the deluge. More than anything, we've been trying to stay warm. This new year chill has really been putting our crews' winter gear to the test. See you at markets this weekend! The weather is supposed to be gorgeous.

Muddy and very gorgeous drive into the farm. Photo by Scott David Gordon.

Lettuce early morning. Photo by Scott David Gordon.

Collard harvest. Photo by Scott David Gordon.

Collard harvest. Photo by Scott David Gordon.

Checking progress. Photo by Scott David Gordon.

Kale ready for market. Photo by Scott David Gordon.

Moving down the line. Photo by Scott David Gordon.

Broccoli harvest. Photo by Scott David Gordon.

Broccoli from the harvest. Photo by Scott David Gordon.

CSA Box Contents Week of Dec 31st

A very merry 2019 from our JBG farm family to yours! This week we revisit and celebrate 2018 in photographs, and prepare to start the cycle all over again in the New Year. We want to take a brief moment to shower our farm photographer, Scott David Gordon, with all the praise and accolade we have in us. Scott is an unbelievably invaluable asset to our farm - he's out in the fields week after week, rain or shine, to take dazzling photos so that we can share our daily farm-fresh experience with you, our community. We'd also like to thank the immensely talented photographers who took part in our guest photographer series this year. Enjoy perusing the below photographs and relish a year well-farmed coming to an end.

January

Montana in the early morning. Photo by Scott David Gordon.

Volunteers helping us harvest carrots before a big freeze. Photo by Scott David Gordon.

Frost on the brussels. Photo by Scott David Gordon.

February

Transplant crew getting crops in the ground. Photo by Scott David Gordon.

Harvesting curly kale in the cold. Photo by Scott David Gordon.

After the rain. Photo by Scott David Gordon.

March

Readying for the transplant sale. Photo by Scott David Gordon.

Transplant sale loot. Photo by Scott David Gordon.

Early morning harvest. Photo by Scott David Gordon.

Ada dishes on storage tips. Photo by Scott David Gordon.

April

Garden gallop finishers. Photo by Scott David Gordon.

Megan and Louisiana at the spring picnic painting. Photo by Scott David Gordon.

Getting the cages ready for the tomatoes. Photo by Scott David Gordon.

Picking up their CSA at the Mueller market. Photo by Scott David Gordon.

May

Thai basil gorgeousness. Photo by Scott David Gordon.

Rinsing off potatoes! Photo by Scott David Gordon.

Okra beauties. Photo by Scott David Gordon.

Onions curing. Photo by Scott David Gordon.

June

Field crew takin' a photo break. Photo by Scott David Gordon.

Kiddo pickin' tomatoes at the Tomato U-Pick. Photo by Scott David Gordon.

Squash blossom beauty. Photo by Scott David Gordon.

CSA Spotlight with Taylor Chambers and Valerie Wolf in their beautiful home. Photo by Scott David Gordon.

Bell peppers on 35mm. Photo by guest photographer, Megan Winfrey.

July

Farm meeting. Photo by Scott David Gordon.

Hat talk with Shakey Graves. Photo by Scott David Gordon.

Zinnia field + tractor en route to another field. Photo by Scott David Gordon.

Zucchini harvest. Photo by Scott David Gordon.

August

Early morning pepper plants. Photo by guest photographer, Allison Smoler.

Eggplant gradient. Photo by guest photographer, Gillian Shewaga.

Barn sticker fridge - can you recognize any of your favorite local spots? Photo by guest photographer, Kelly Elena Dugan.

Playing with our okra. Photo by guest photographer, Mackenzie Smith.

Antonio mid-harvest. Photo by guest photographer, Tamir Kalifa.

Farm from above. Drone photo by guest photographer, Tamir Kalifa.

September

Barn volunteers with their carrots. Photo by Scott David Gordon.

Japanese turnip harvest. Photo by Scott David Gordon.

Brilliant kohlrabi. Photo by Scott David Gordon.

Loosening transplants. Photo by Scott David Gordon.

October

Austinite at market. Photo by Scott David Gordon.

Lucas in the CSA delivery truck. Photo by Scott David Gordon.

Spider versus bee on an okra bloom. Photo by Scott David Gordon.

Halloween at the farm. Photo by Krishna.

November

Tracey leading a trailer tour at the fall open house. Photo by Scott David Gordon.

Fall open house dancing. Photo by Scott David Gordon.

Montana checking his work. Photo by Scott David Gordon.

A foggy morning at the farm. Photo by Scott David Gordon.

Andrew packin' fall CSA boxes. Photo by Scott David Gordon.

December

Frosty kale. Photo by Scott David Gordon.

Getting the onion transplants in the ground. Photo by Scott David Gordon.

Gorgeous fall radishes. Photo by Scott David Gordon.

Ada and Casey getting in the holiday spirit. Photo by Scott David Gordon.

Here's to another amazing year... we cannot wait to see where 2019 takes us. Thank you for the continued support and happy New Year!

Servings: 4 / Total Time: 60 minutes / Author: The Migoni Kitchen

Can you believe that Christmas has come and gone?! I don’t know about y’all, but when we get caught up in all of the Holiday meal prep, we often forget to eat ourselves. It’s easiest to have a few snacks out that we can munch on all day, since the kitchen is a bit too crazy to prepare a full meal. This dip is perfect for having out while you prepare your Christmas meals. It’s also a great dip for an appetizer or for any upcoming NYE parties! You can pair it with your favorite chips – we like plain pita chips.



 

Ingredients:

• 2 Small Sweet Potatoes
• 1- 14 ounce Can of White Beans, Such as Cannellini or Great Northern Beans; Rinsed
• 3 Cloves of Garlic
• 3 Tablespoons Water
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Smoked Paprika
• 1 ½ Teaspoons Kosher Salt
• ½ Teaspoon Black Pepper

Instructions:

Preheat the oven to 375F. Using a fork, make several holes in both sweet potatoes.

Wrap up the cloves of garlic (with skin on) in some foil with a drizzle of olive oil.

Place both the garlic and sweet potatoes on baking sheet and roast for about 40-45 minutes or until sweet potatoes can be easily pierced with a fork. Cook time will vary based on the size of your sweet potatoes.

Allow the potatoes to cool slightly, then gently peel the skin off. Add to a bowl and mash with a fork. You should have about 1 heaping cup of mashed sweet potato.

Remove the skin from the garlic and mash gently in with the sweet potato.

Add the sweet potato and roasted garlic, white beans, olive oil, salt, pepper, smoked paprika, and water to the blender. Blend well until smooth.

You can chill the dip in the fridge until ready to serve. Add to a serving bowl and top with a drizzle of olive oil and a little smoked paprika.

Serve with pita chips and your favorite veggies for dipping.