Rutabaga. Photo by Scott David Gordon.

As Thanksgiving week comes to an end, we are reflecting a lot on 2018 already. We are counting our blessings, and also looking forward to the rest of the upcoming holidays. This week at the farm was cold, busy, and Brenton and Becky were crop-planning for the next round of planting. We are wishing you and yours a wonderful Thanksgiving weekend. Travel safe!

Rows on rows. Photo by Scott David Gordon.

Purple cabbage. Photo by Scott David Gordon.

Japanese turnips. Photo by Scott David Gordon.

Japanese turnip harvest. Photo by Scott David Gordon.

Cauliflower! Photo by Scott David Gordon.

Chinese cabbage. Photo by Scott David Gordon.

Becky and Brenton crop planning. Photo by Scott David Gordon.

Fennel line up. Photo by Scott David Gordon.

Recipe and Photo by Mackenzie Smith

Let it be known that soup made of root vegetables is made even better with a few tablespoons of miso and a can of chickpeas (or other mild tasting legume) blended in at the end. Miso adds a mellow sweet/salty/umami flavor that balance earthy roots, and beans add the protein I know I will need come lunch time.

The silky texture of a pureed soup is lovely as-is, but I always find myself wanting to add something crunchy and something sour to make it a full midday meal. Here, I added savory granola, a bit of dill and sliced pickled okra to jazz things up, but the last of a bag of chips, crackers or toasted nuts and seeds and any pickle and herb will do. Bonus points for a soft boiled egg or a dollop of yogurt!

Photo by Mackenzie Smith

• 1 bunch carrots, cut into small pieces
• 4-5 beets, peeled and cut into small pieces, roughly the same size as the carrots
• 1 clove of garlic
• 1 2-inch thumb of ginger, peeled and roughly chopped
• 1 onion, roughly chopped
• 1 teaspoon salt
• 1 quart of broth
• 1 large can of chickpeas
• 2 tablespoons miso

Boil vegetables in broth and salt until beets are tender. Using a ladle, transfer the solids to a blender. Add chickpeas and blend until smooth. Add miso and blend. Taste the soup and add salt if you need to, then take it for one more spin in the blender.

Top with something sour and something crunchy and a sprinkle of fresh herbs.

CSA Box Contents Week of Nov 19th

The holidays are upon us! We know that trips abound this time of the year, so we try our best to make things easier with a super duper flexible CSA schedule. However, if you just want to avoid an overflowing fridge or re-scheduling, consider donating your vegetables to The Settlement Home or Safeplace. Donating is easy, just email farm@jbgorganic.com, and we will take care of the rest!

Sunflower love. Photo by Scott David Gordon.

Important Thanksgiving Schedule Changes for the week of 11/19-11/24

• All (Austin) Thursday CSA Pickups & Home Deliveries have been rescheduled for Monday, November 19th. Same time, same place, earlier day.
• Lakeline Farmers Market will be closed on Saturday, November 24th. If you normally get your CSA here, it will be sent to our Cedar Park drop on Wednesday, November 21st. The address is 1505 Hunter Ace Way, and you can scoop up your share anytime between 3-7 pm. Please note: this pickup site is located at a home residence; boxes will be on the side of the house.
• All Houston deliveries have been rescheduled for Tuesday, November 20th. Same time, same place, earlier day.
• All Thursday Dallas Pickups have been rescheduled for Tuesday, November 20th. Same time, same place, earlier day.
• All Friday Dallas Pickups have been rescheduled for Wednesday, November 21st. Same time, same place, earlier day.
• All Friday Pickup and Home Delivery schedules are unchanged. *If you'd like to get your veggies early next week to get cookin', customers can change their pickup to a Tuesday or Wednesday pickup location. If you'd like to reschedule your delivery, please let us know by Monday, November 19th. See all of your pickup options here. Might we suggest the Mueller Farmers' Market on Wednesday - if you pick up your share here, you can swap veggies from your box with our market stand.

Market. Photo by Scott David Gordon.

Announcing: Our First-Ever CSA Referral Program!

Community Supported Agriculture is a viable model for JBG because of one thing: our community. That means you! We are so grateful for you and your family's partnership in this agricultural endeavor. We've been trying to think of an appropriate way to say "thank you" this season, and have decided to roll-out a CSA Referral Program. We've had this idea for a long time and are very excited to finally make it a reality for our members for the first time! If you love the way you feel when you open your CSA share and gaze upon a rainbow of produce, help us spread that joy to your community.

Refer a friend to our CSA Program: You get a $20 credit and they get a free box.

To refer a friend, simply tell them your referral code. Find your referral code in the upper right corner of your "My Deliveries" page. When your friend joins the CSA and enters your unique referral code at checkout, you'll get a $20 credit and they'll get a free box. If you've got questions, email us at farm@jbgorganic.com!

In this season of giving thanks, we couldn't be more grateful for your support year after year. We absolutely could not do what we do with you, our community. So, thanks from the bottom of our hearts.

Fall tomatoes. Photo by Scott David Gordon.

Week 46 has us shivering! With the dropping temperatures, we are layering up, huddling up, and bustling away. Plan to be stunned by the massive variety of vegetables at markets this weekend. We are really making the extra effort to meet the Thanksgiving demand and all provide a healthy spectrum of veggies for those autumnal feasts. Think sweet potatoes, carrots, broccoli, purple cabbage, and much, much more.

Looking for a farm gig? We are actively looking for full-time folks to join our barn crew as well as part-time folks to join our weekend market staff. Specifically, we're looking for meet-at-market helpers at the Lakeline (Cedar Park) and Wolf Ranch (Georgetown) markets. Know anyone who lives up North, loves vegetables and is looking for some fun weekend hours? Send them our way! Learn more about the posts here.

Tomato blooms. Photo by Scott David Gordon.

Checking out the progress. Photo by Scott David Gordon.

When you run out of space in the greenhouse, put the transplants in the office, and keep them warm. Photo by Scott David Gordon.

Greenhouse views. Photo by Scott David Gordon.

Transplant texture! Photo by Scott David Gordon.

Fennel swaying. Photo by Scott David Gordon.

Gorgeous cabbage. Photo by Scott David Gordon.

Carrot tops. Photo by Scott David Gordon.

Freshly harvested carrots. Photo by Scott David Gordon.

Japanese turnips nestled in. Photo by Scott David Gordon.

Carrots, freshly cleaned! Photo by Scott David Gordon.

Carrot cleaning in the barn. Photo by Scott David Gordon.

Servings: 6-8 / Total Time: 1 hour 15 minutes / Author: The Migoni Kitchen

Quiche is often thought of as a brunch dish, but we have grown to love making quiches on Sundays to take for our lunches all week long. A basic quiche usually involves eggs, milk or cream, and cheese baked into a pie crust. We love this simple canvas that allows so many different potential combinations of flavors. We usually add some type of greens (spinach, chard, collard greens, arugula, broccoli, etc), some type of protein (bacon, sausage, smoked salmon), and caramelized onion or shallot. This combo of bacon, collard greens and caramelized onion is definitely one of our favorites.

Quiche!

Ingredients:

• 3-4 Slices Bacon
• 4 Cups Collard Greens, Roughly Chopped
• 1/2 Medium Sweet Onion, Sliced
• 6 Eggs
• 1/3 Cup Swiss Cheese, Shredded
• 1 Tablespoon Cream Cheese
• 1/3 Cup Whole Milk
• 1 9-inch Pie Crust, Thawed
• 2 Teaspoons Kosher Salt
• 1/4 Teaspoon Black Pepper

Instructions:

Add bacon into a skillet. Turn pan onto medium heat. Cook until bacon is crispy, then remove and place onto paper towel. Once cooled, crumble the bacon and set aside.

Pour the bacon grease in a small bowl. Add about 1 teaspoon back into pan and add the collard greens.

Stir over medium heat until they are a bright green and wilted. You should have about 1/2 cup once done cooking. Set aside.

Next, add in another teaspoon of bacon grease and add the sliced onion.

Cook for about 15-20 minutes minutes until browned and caramelized. If onions begin to burn, you can add small amount of water to the pan. Set aside.

Add eggs, milk, cream cheese, salt and pepper into the blender. Blend until well combined.

Add cheese, bacon, and collard greens into the pie crust alternating layers of each.

Pour blended egg mixture slowly over the filling until it is filled almost to edge of crust. You may have a little extra egg mixture depending on the depth of your pie crust.

Bake at 350F for about 40-45 minutes or until set in the middle.

Can refrigerate for up to 1 week.

Quiche!

CSA Box Contents Week of Nov 12th