Servings: 3-4 / Total Time: 35 minutes / Author: The Migoni Kitchen

We love a good weeknight stir-fry dish. It's a great way to use a ton of veggies and it comes together very quickly, making it a perfect weeknight dinner. We've gotten a few heads of Bok Choy the last few weeks in our CSA box and love using them in stir-frys. It's a great way to get in some extra greens. We often use chicken or shrimp in our stir frys because we try to limit our beef consumption but it's truly our favorite protein in stir-frys, if we're being honest. We used a sirloin flap for this recipe, which we had picked up at our favorite local butcher (The Meat Shop in Dallas has great local grass-fed Wagyu beef at reasonable prices), but we know that is not an easy cut to find. Flank or skirt steak both work great in stir-frys as well. Feel free to adapt the recipe and make it your own!



Ingredients:

• 1 Pound Flank or Skirt Steak, Thinly Sliced
• 3 Tablespoons Cornstarch
• 1/2 Medium Yellow Onion, Thinly Sliced
• 3 Cloves Garlic, Thinly Sliced
• 1 Inch Knob Ginger, Peeled and Thinly Sliced
• 1 Head Bok Choy, Roughly Chopped
• 1 Cup Snap Peas
• 4 Green Onions, Cut into thirds with white ends removed
• 1 Fresno Pepper, Thinly Sliced (optional)
• 2 Tablespoons Oyster Sauce (Find in Asian section at most supermarkets)
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Sambal or Other Chili Garlic Sauce
• 4 Tablespoons Water
• 3-4 Tablespoons Grapeseed oil or Canola Oil

Instructions:

Toss the steak in the cornstarch until well coated and set aside.

Heat oil in large skillet or wok over medium-high heat.

Add onion, garlic, and ginger and saute until translucent.

Add in the beef and stir occasionally allowing time for the beef to brown on both sides, about 5-7 minutes.

While the meat is cooking, combine the soy sauce, oyster sauce, Sambal, and water in a small bowl and whisk to combine.

Add in the sauce to the skillet to deglaze the the pan and continue to stir.

Add in the snap peas, bok choy and green onions. Reserve one of the green onions and dice for topping, if desired.

Stir periodically to combine and allow the bok choy to wilt down.

Add in sliced fresno chilis (if using) last and gently stir to combine for another 1-2 minutes.

Serve with your favorite rice and top with reserved green onions.

CSA Box Contents Week of Dec 3rd

We are in the thick of the holiday season, and isn't it grand!? Feeling frantic for gift ideas as we head into December? Never fear, we're here to gift YOU some ideas for your loved ones. This year, we asked our JBG family what they suggest and they answered. Check out our employee curated list of recommended ideas for holiday treats.

Photo by Scott David Gordon.

Farm in general

We couldn't make this list without putting some of our own farm gifts on it! This holiday we have more options than ever to bring some of the farm straight to your loved ones:

• CSA Gift Subscription: Choose from one week to a full year of organic JBG veggies, delivered! We can think of ample reasons to gift this to a loved one besides supporting local: reducing food miles, getting more in tune with the seasons, try new foods, getting involved with the CSA community, having access to the freshest, most nutrient-rich veggies in town, and get to know some crazy farmers! Our CSA gift subscriptions are flexible and easy to redeem, plus you'll get to reap the benefits as well when you get invited over for that delicious home cooked meal!
• Market Bucks: Not sure what they want? Market Bucks are a fail-safe way to make sure your recipient gets exactly what they need. These can be used to buy veggies at market, on JBG merchandise, or they can save them in preparation for our Spring Transplant Sale to get their own backyard garden rockin' this spring!
• Sponsored Shares: Giving a gift in someone's name might be the coolest way to support local businesses, local nonprofits, and the giving spirit this holiday. Donated produce shares go directly to The Settlement Home and SafePlace. These donations help feed Texan children and young adults with histories of trauma and abuse. Each donated share comes with a handwritten card from our farmer, notifying the recipient of their gift and thanking them.
• JBG Merchandise: For some farm fresh digs, like our trucker hats, oh-so-soft t-shirts, or tote bags, head to our farm shop and check out our offerings. These items make a great gift for a JBG supporter, or local-ag lover.

Photo by Scott David Gordon.

Ada (Marketing and CSA Manager)

My favorite gifts to get... and receive... are handmade versions of the things I use every day, specifically kitchen tools. Why not use an ascetically beautiful version of an everyday tool? If you're like me, it will bring you a lot of joy to use something that has a story, like a hand-carved spoon or handmade, mismatched ceramics.

If you're looking for a really nice gift with a bit of a higher price-point, I'm going to put in a shameless plug for these heirloom butcher blocks my partner made. They are real pieces of art. Each board is handmade made with reclaimed lumber from a 100+ year old barn, and are fitted and sanded together to give new life to this beautiful old wood. We have given these to friends for weddings, and they have become such a treasured part of someone's kitchen. Perfect either for everyday veggie-chopping, or to use as a meat or cheese board. Check 'em out here.

Austin has so many talented ceramicists, and this year I was particularly enamored by the large serving bowls I saw at EAST by Settle Ceramics. I love a large, shallow bowl that I can build a salad in and really show off all of the ingredients.

Cutting boards by Straight Leg Supply Co.

Hector (Social Media Guru)

La Flaca is a small farm south of Austin and will have spice mixes made with traditional Mexican chiles at the Blue Genie Art Bazaar. Great stocking stuffers!

Are you looking for a cute and unique gift? Hey Clementine is a talented cross stitcher taking special requests. I commissioned a personalized item and my friend loved it.

If you're looking to support progressive journalism in the heart of Texas, I can't recommend the fine folks of Texas Tribune enough. Gift this to the informed family member in your group.

The bakers in your life will love Barton Springs Mill grains. From beautiful heirloom wheat to amazing corn, these dudes are my go-to for fine flours, amazing grits or just corn when I want to make delicious masa for tortillas or tamales.

Hopi Blue Corn from Barton Springs Mill. Photo courtesy of their website.

Jillian (Market Staff)

• Monocle magazine subscription. I love the artistry in all of the illustrations and the articles are expertly curated. This magazine is ideal for writers, designers, and travel-minded persons.
• Jacobson salt, especially the 6 salt set. They make perfect hostess gifts and stocking stuffers.
• Milk and Honey spa service. I love giving experiences. M&H has multiple locations and price points so they can be an accessible luxury.

A Milk + Honey couple's massage. Photo courtesy of Milk and Honey's Instagram.

Morgan (Market Staff)

The gift I'm most excited to give this year is mushroom grow kits. I'm making my own to gift people, but the kits at HiFi Myco are super easy! What's more fun than becoming a mushroom farmer and having mycelium friends on your counter!? Visit their website or grab a kit at market.

Hi-Fi Mycology mushrooms. Photo courtesy of their website.

Mike Mo (Wholesale Manager)

I love hot sauce more than lots of things and I found a kit online that is the best for making hot sauces of your own! Gift this hot sauce making kit to your spicy lovin' friends whether they are an amateur chef or a seasoned one. Cheers!

Megan (Recipe Blogger)

The Camino Carry-all is the best market bag EVER. It's waterproof and super easy to wipe down, so it's perfect for carrying muddy rain boots, dewey blankets, and fresh veggies after a morning at the farmers market.

Camino Carry-all bag from Yeti. Photo courtesy of their website.

Devon (Farmers Market Coordinator)

It can be hard to find the perfect gift for the witches in your life. At least that's what I thought before being introduced to the Full Moon Witches Market at The Buzzmill on East Riverside. There was a huge selection of beautiful jewelry, potions, tinctures, candles, amulets and more! I could go on and on but you should just see for yourself. The market was put on by the Austin Witches Circle and they have about five more market opportunities before Christmas, including one more at Buzzmill. Finding these markets really helped me keep a promise to myself, which was to support local businesses while preparing for the holidays. Also, I really enjoy being able to talk to the artists about their craft. I learned that many vendors do their best to keep prices reasonable so don't think that you can't afford to shop local! Their Facebook events page has more information here. Support your local witches!

Casey (Customer Service Extraordinaire)

• Mantis Massage is a really wonderful massage therapy studio here in Austin. A gift card to their studio would make a great gift for anyone needing a relaxing experience or a deep tissue massage.
• Coldtowne Theatre has awesome, funny improv shows and classes. Right now they are offering a gift certificate for their level 1 improv class for $99. Find out more here!
• A donation to Austin Pets Alive is another great gift for any pet lovers.
• Austin Natural Soaps are great stocking stuffers! Padre Island Breeze is my favorite.
• You can also find some wonderful original artwork at Mondo, a local studio in Austin. They also have pins, t-shirts, and games all 15% off for the holidays!

Art poster by Becky Cloonan - image courtesy of the Mondo website.

Stacey (CSA Line Packer)

I highly recommend my friend's clothing company, Charmed Fox Apparel. They have great, original pieces all hand-drawn and hand screen printed here in Austin by Julie Beers!

Charmed Fox shirts. Photo courtesy of CF Etsy page.

Heydon (Farm Blogger)

• How about a gift certificate to the inimitable French brasserie, Justine's? Nothing's better than treating your honey to an ambrosial experience at this one-of-a-kind establishment. Plus, you could get a Lumiere Tintype while you're there. Talk about the gift of a lifetime! You'll cherish these tintypes forever and for always.
• A favorite magazine of mine here in town, Peach Fuzz, just came out with new stitched caps in the best color combinations and I'm obsessed. Designed by the ladies of Peach Fuzz with the help of a local fave, Fine Southern Gentlemen, these lids are sure to impress.
• You can never have too many plants - how about grabbing a couple potted beauties from Tillery Street or the Great Outdoors? Or if you're into flowers, how about gifting a floral arrangement from the one and only Valerie Wolf?
• Finally, got a friend who loves vinyls? You can give them a gift certificate from Breakaway, End of an Ear, or Waterloo! Or even more specifically, you could give them Robert Ellis' new album (ships out right around Valentine's Day, how romantic)! Check out his new video from the new album by the amazing Erica Silverman here.

Peach Fuzz lids. Photo by Laura McNairy.

---

Scott David Gordon (Photographer)

Photo by Scott David Gordon

After 8 years of taking pictures at the farm I am finally offering a small selection of them to be ordered and printed! I will be adding more from my archive as time goes on and by request from farm followers. There is a mixture of images from the farm and also a series of colorful abstract images that include some vegetable close-up macro shots. Have a look!

shop.scottdavidgordon.com

 

• Use the special coupon code FARM25 to get 25% off of you order!
• Try to order before Dec 7th if it's a Christmas present.
• Let me know if there is any image from the weekly farm blog that you would like to be able to order and I will make it available to you. Just send an email with the image or description to scott@scottdavidgordon.com. There are 8 years worth!
• You can order any image printed on one of four types of paper, two types of metal, acrylic, or a canvas wrap, along with many framing options.
• There is even a wall preview and augmented reality tool to help you visualize how the artwork you choose with look in your space.
• A percentage of the proceeds from sales will be donated to Farmshare Austin, and Urban Roots, as a way to give back to the farming community.

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

We are busy as always here at the farm. We have a ton of crops in the fields; however, we can definitely tell that fall has arrived. The colder weather has been slowing us and the crops down little by little and has us anticipating sweet spring to reenergize us and the land! Greens are tastier than ever right now. The cold weather and morning frosts really bring out the flavor, so don't be scared to eat your greens if they have a little frost damage. It's also a great time to get into fermentation... all the ingredients are here. Grab some cabbage and radishes for those ferments at the market this weekend. Kimchi for the win!

As some of you know, last week there was an advisory against eating romaine lettuce.  Many of you reached out to ensure that our romaine was still safe to eat (which it was!).  If you're curious how this story is progressing, looks like the CDC has identified the source of the E. coli to be from farms in Central California. Check out more info here.

Nikki and her volunteer crew. Photo by Scott David Gordon.

Greens harvest. Photo by Scott David Gordon.

Dino kale harvest. Photo by Scott David Gordon.

Dino kale loot. Photo by Scott David Gordon.

Dino kale harvest. Photo by Scott David Gordon.

Kohlrabi leaf. Photo by Scott David Gordon.

Kohlrabi. Photo by Scott David Gordon.

Collard greens. Photo by Scott David Gordon.

Carrot tops. Photo by Scott David Gordon.

Collard harvest. Photo by Scott David Gordon.

Carrots forever! Photo by Scott David Gordon.

Transplants. Photo by Scott David Gordon.

Recipe and Photos by Megan Winfrey

I love meals that feel like an indulgence without being packed with carbs, cheese, and butter. No mistake, I LOVE meals packed with carbs, cheese, and butter - but after a holiday like Thanksgiving, I need a little time-out. This easy chicken florentine has only 1/2 cup cream cheese for 4 servings and is overflowing with iron-packed spinach. Admittedly, I had to add some store bought spinach to my JBG spinach for this one because, well, we all know what happens when you cook spinach. Serve this up with a side of rice or garlic bread for the perfect weeknight meal.



Chicken Florentine Lite

• 4 small chicken breasts, or 2 chicken quarters
• salt & pepper
• 1 tbs. olive oil
• 1 tbs. butter
• 3 cloves garlic, minced
• 1/4 cup white wine, cider, or broth
• 4 cups spinach, washed and dried
• 1/2 cream cheese
• 3/4 cup milk

Heat a heavy bottomed skillet over medium-high heat, add the olive oil and butter. Season the chicken thoroughly on both sides, and add to the pan once the oil and butter are hot. Cook 6-8 minutes on each side until cooked through, then remove to a plate and set aside. In the same pan, add the garlic and cook until fragrant, about 1 minute. Add the wine, cider, or broth and bring to a simmer while scraping the brown bits off the bottom of the pan. Add the spinach in handfuls, letting it wilt down as you go to make room in the pan. Once all of the spinach is in the pot, add the cream cheese, milk, and a bit more salt.



Stir and bring to a simmer until everything is incorporated and has thickened slightly. Add the chicken back into the pan and spoon some of the sauce over it. Serve immediately!

CSA Box Contents Week of Nov 26th

Dearest farm community,

As I write this the night before Thanksgiving, I feel an overwhelming amount of gratitude to our volunteers this year. There is absolutely no way we could do what we do without the ceaseless and selfless support of our volunteers. I think pretty immediately to when Central Texas Food Bank came out with an arsenal of folks to save about 9,000 lbs of potatoes that we didn’t have the ability to harvest without them.

To be honest, we really don’t have a big crew at the farm… two people plant all the seeds on the farm, and about 16 to 18 folks harvest every vegetable on the farm, if you can believe it. However, every single day, we get tons of extra volunteer hands out in the fields at the Garfield farm, at the Hergotz barn, and in the greenhouse, and these folks really help the JBG world turn ‘round.

I am immensely thankful (and still crossing my fingers) that we haven’t had a year of devastation like 2015. If you don’t remember, a flood put a two-acre hole in the middle of the farm, followed promptly by tornadoes hitting the greenhouses. I am so grateful for a mild weather year.

I’m also grateful for the awesome group of employees that we have at the farm right now. We are a diverse and motley crew for sure, but we make a really good and solid team together. Despite our differences, everyone is really hard-working, even in the most adverse conditions. Year-round and round the clock, in the rain, cold, and heat, folks are working very hard to harvest crops and get them to your plates day after day.

More than anything, I’m psyched to be able to do a job that I love. I feel like I’m doing good work, and am positively contributing to the community. I’m massively lucky to have a job like that.

Brenton and the cauliflower. Photo by Scott David Gordon.

Wishing everyone the best and safest Thanksgiving holiday, Brenton Johnson