Ever wonder what it’s like to have the farm’s bounty at your fingertips? Become a member of our CSA or Community Supported Agriculture Program, and our farm's bounty will be yours... quite literally, we'll pack a box of our vegetables especially for you. The quality and variety of our produce is unparalleled at this time in our fall season. There’s nothing like opening up that CSA box to smell farm fresh veggies, see the vibrant spectrum of color, and crunch into those carrots because you just can’t wait until you get home. Plus, vegetables that are fresh from our farm simply taste better than anything you can buy at the grocery store. There are endless perks of being a CSA Member: your share can be delivered weekly or bi-weekly to your front door. If you prefer to peruse the farmers' markets, you can also pick up your share there and make it a social affair. Headed out of town for a week? No prob, shoot us an email and we can re-schedule. We know that you folks are movers and shakers. Maybe you joined the CSA and took a break when summer eggplant seemed like it had no end. Well, we recommend re-signing up during this magical time! This week we are going to take you through our favorite ten crops we are packing into the CSA boxes right now, and why you should be incorporating these veggies into your diet ASAP.

Luscious diversity. Photo by Scott David Gordon.

Japanese Turnips

With a healthy source of vitamin C and insoluble fiber, this sweet and mild bright white turnip packs a cancer-fighting punch with a healthy dose of phytochemicals. As for recipes, we love gobblin’ these up raw on a crudité plate or in a gratin, layered with cheese and herbs (Ada’s favorite).

Photo by Scott David Gordon.

Dino Kale

With a long tradition in the Tuscan region of Italy, this green boasts a dark green, almost blue hue with the perfect crunch. Perfect for soups like minestrone, sneaking some nutrients into a baked pasta dish, or raw in a salad, this kale offers a sweeter taste than curly kale. Your eyes will be thanking you, too, as this green is chockfull of carotenes and vitamin A.

Photo by Scott David Gordon.

Cilantro

This fresh herb can brighten up any dish. It lends to a variety of dishes from Mexican to Thai or even Indian. It’s a natural preservative, aids in skin health, and has antifungal and anti-inflammatory properties. So, toss a handful of cilantro atop your next fall soup for those awesome health benefits!

Photo by Scott David Gordon.

Red Radishes

These absolutely radiant beauties can be the perfect garnish for your breakfast tacos, spice up a salad, or can shine alone in a sauteed dish. From mild to spicy, these little root veggies will light up your taste buds with a distinctly sharp taste.

Photo by Scott David Gordon.

Fennel

Fennel is immensely underused. Braise it or saute it with onions to add a sweet depth to any dish, kind of tastes like licorice, but don’t let that descriptor turn you off. Once cooked down, the flavor is milder, sweeter, and earthier. It can be eaten raw in a salad, or you can even make tea with the fronds!

Photo by Scott David Gordon.

Bunched Carrots

These are the freshest, tastiest carrots in town. Crunchy and sweet, carrots are best for snacking or roasting. If you haven’t delved into experimenting with carrot greens, you are seriously missing out. From carrot top pesto and chimichurri to carrot top tabouli salad, it’s like getting two veggies for the price of one.

Photo by Scott David Gordon.

Sweet Potatoes

Rich in complex carbs and dietary fiber, this crowd pleaser is brimming with vitamin C and the vitamin B's. Fun fact: the more orange the flesh the more beta-carotene a sweet 'tater has. Taste-wise, this tuberous root lends to a wide array of recipes, from super sweet pie to curries and roasts. Have you tried sweet potato toast?! This is a JBG office favorite, gluten-free and gosh darn delicious.

Photo by Scott David Gordon.

Bell Peppers

Feeling sick? Chop up a bell pepper for a healthy dose of vitamin C and an immune system boost. These capsicums are available in a range of colors, with green and yellow being our current heartiest at the farm. Favorite recipes include classic stuffed peppers, marinated & roasted peppers, and fajitas!

Photo by Scott David Gordon.

Broccoli

This cool weather loving superfood should be a staple in your cooking regimen if it isn’t already this season. Along with having all kinds of health benefits, this brassica rules raw, steamed, roasted, sauteed, in a stir-fry, the list goes on. Our recipe blogger, Megan puts it best: “I love broccoli because of it's deep, rustic flavor and it's ability to be a meal by itself when roasted in the oven.” Also, who doesn’t love a veggie that looks like a mini-tree?! We say you can definitely play with your food.

Photo by Scott David Gordon.

Cabbage

Great in hearty soups (‘tis the season!), cole slaw, or fermented, this crunchy fall crop lends to all kinds of preparations. Plus, it is low calorie and full of vitamin K (which aids in concentration and cognitive function), making it a bona fide brainfood!

Photo by Scott David Gordon.

The crops are stunning right now, and the variety is literally at its peak! As farms in other parts of the country are slowly closing up shop for the winter season, we are immensely lucky here in Texas to have such bounty and continue to farm year-round. Having access to fresh produce November through February is extremely unique and such a luxury. Don't miss out on this truly Texan experience. Sign up for the CSA now!

Foggy farm morning. Photo by Scott David Gordon.

The morning fog and dew this week has been magical. Thankfully, our staff photographer, Scott David Gordon, captured one of these mornings and how the fog and dew can totally transform the farm. The creatures, the greens, the flowers, everything is covered in beautiful beads of water and the fog abounds as a backdrop. Fall at the farm is truly magical.

Water beads on Kohlrabi greens. Photo by Scott David Gordon.

Lady bug in the morning dew. Photo by Scott David Gordon.

Takin' a break. Photo by Scott David Gordon.

Rows and harvest crew. Photo by Scott David Gordon.

Luscious carrot greens. Photo by Scott David Gordon.

More dew. Photo by Scott David Gordon.

Kale harvest. Photo by Scott David Gordon.

Pomegranate details. Photo by Scott David Gordon.

Cilantro. Photo by Scott David Gordon.

Gorgeous spectrum of braising greens. Photo by Scott David Gordon.

Soothing texture of bok choy. Photo by Scott David Gordon.

Bok choy 2. Photo by Scott David Gordon.

Dino kale headin' to market. Photo by Scott David Gordon.

 

Recipe and Photo by Megan Winfrey

That cold snap really got me in the mood for all things soup and pasta - 'tis the season for comfort food! I feel less guilty about indulging in these creamy, cheesy, carb-y dishes as long as vegetables play a supporting role. Adding kale or other winter greens to baked pasta is a classic way to sneak in some healthy nutrients. Even my 3 year old gobbled it down without mentioning "the green stuff."

Baked Pasta with Kale

• 2 tbs. olive oil
• 1 small onion, diced
• 2 cloves garlic, diced
• 1 bunch of kale, stems removed and roughly chopped
• 1 28 oz. jar of tomato/pasta sauce
• 1 bag of rigatoni
• 15 oz. ricotta cheese
• 1/2 parmesan, grated
• 8 oz. mozzarella, grated
• salt and pepper to taste

Preheat oven to 375F.

In a large heavy-bottomed skillet, heat the olive oil over medium heat. Cook the onions and garlic until they start to turn translucent, about 2-3 minutes.

Add the kale and pasta sauce, bring to a simmer, and cook until the kale is wilted or about 10 minutes. Remove from heat.

While the kale cooks, boil water for pasta cook according to the package directions. In a large mixing bowl, mix the ricotta, half of the parmesan and half of the mozzarella. Add the kale mixture and combine. Add the pasta, stir gently to even distribute the cheese and kale, then transfer to a large casserole dish.

Sprinkle the remaining parmesan and mozzarella cheese on top and then bake, uncovered, for 35-40 minutes. The cheese on top should be golden brown and crispy.

Let rest for 20-30 minutes before serving. Makes great leftovers!

CSA Box Contents Week of Nov 5th



 

We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

JBG DOES HALLOWEEN. Photo by Krishna.

Farm, in general

We had a spooky costume contest at the farm this week to celebrate Halloween! Check out all the costumes below. Curtis as the joker won first place, and Niki as a creepy doll and Casey as the birthday witch tied for second. The winners enjoyed special gratis libations and gift certificates to Juiceland!



Our photographer Scott David Gordon will be participating in this year's East Austin Studio Tour. Stop by and see him at Canopy, 916 Springdale Rd #126, on November 10–11 & 17–18, from 11am–6pm. He will be sharing some of his fine art photography and talking about his Austin Art Talk Podcast which was started one year ago and now has almost 50 episodes. Tell him you are a fan of the farm and check out all of the other great artists there and throughout the city!

Scott in his studio.

Casey (Customer Service Extraordinaire)

My husband and I recently went to check out the Lady Bird Johnson Wildflower Center. They have a cool event going on now until February called Fortlandia. Artists and students from the UT School of Architecture have designed 10 different, unique forts that are placed throughout the center for everyone to explore. They even have a couple areas where you can build your own fort with different materials. Speaking as a huge fort-builder as a kid, this was a really fun, magical experience getting to walk through these creations. We also took our boat out with our pup to see the bats afterward!

Casey, Brian, and their pup, Odie and the Fortlandia exhibit at the Wildflower Center.

Emma (Market Staff)

Since a lot of people on the farm are plant-people I'm sharing this free opportunity to learn more about the trees in our city. Learn more about TreeFolk's upcoming FREE Novice Tree Identification Hike here.

Brenton (Head Farmer)

Went to Big Bend last weekend. Started at our Airbnb near Terlingua, and drove on Highway 170 which was beautiful! Here's a picture of me on Fandango Rock.



I threw a rock standing on a precipice, and it took 9 seconds for it to fall and hit the Rio Grand!! I've heard that this stretch is often referred to as one of the most beautiful drives in America, and I agree! If you haven't taken a trip to West Texas, Big Bend is highly recommended, as well as Terlingua and the ghost town graveyard. We had the pleasure of seeing Butch Hancock (from The Flatlanders) play at the Starlight Theatre. Airbnb is chock full of great spots in the area - we stayed at Airbnb that was off the grid and all solar powered!

Brenton's photos of W. Texas.

Hector (Social Media Manager)

The Association of Science Fiction & Fantasy Artists has a special exhibit at the Dougherty Art Center. I had the chance to meet many of these talented artists when I was invited to attend the San Jose Worldcon thanks to The Mexican X Initiative (I fed tacos to George R. R. Martin!). There’s an artist reception on 11/10 at the gallery. Dates: Nov. 3 - Dec. 1, 2018. Find more information here.

Hector and George R.R. Martin.

Mike Mo (Wholesale Manager)

The TV show, Broadchurch. IT RULES. Heydon made this for me - it's me as Detective Inspector, Alec Hardy, the taciturn protagonist.

Devon (Market Coordinator)

On the top of my brain is the Austin based psychedelic rock bank, Megafauna. Named after the ecological classification of largish mammals, this experimental sound is as inclusive as the name suggests, ranging from soft sounds to straight up rocking out. Lead singer, Dani Neff, shreds on the guitar and has such an amazing voice. When I first heard them, I was struck by how hauntingly beautiful her voice is. The song "Precious Blood" stuck with me the most and is still my favorite after listening to everything I can get my hands on. (Funny story; in the search for more Megafauna I found another band of the same name whose lead singer sounds similar (but in Spanish) and it took me a minute to realize that I was listening to two different bands) I hope to see this band again around town even though working early morning markets makes it hard to enjoy Austin nightlife. Their next show is the 9th of this month at Barracuda so check it out if their music resonates with you. Here is the link to their latest album ... and their Facebook page.

Megafauna.

Heydon (Farm Blogger)

I went to one of my oldest and best friend's wedding a couple weekends ago in one of my favorite all-time places, coastal Alabama. Lots of sunshine, good folks, and extremely good times ensued. Besides the gorgeous beach wedding and endless fun water/boat hangs, the dive bars, Flora-bama and Pirate's Cove, were tops for me. Two hilariously entertaining, very divey establishments that I've been going to since I was little. Legendary and good for the soul. Grab a Bushwacker and let the good times roll. Check out this polaroid of Suz, the stunning bride, in a super cool vintage robe pre-wedding - what a babe!

Photo by Heydon Hatcher

Andrew (CSA Packing Manager)

All Them Witches is playing a show Saturday at Antone's in support of their new album. Literally, one of my favorite touring acts to catch when they come through town. If you're on the fence listen to "Live in Brussels" to dip a toe in.



SUSPERIA LOOKS ABSOLUTELY... WELL INSANE?!?! Love the original from Italian filmmaker Dario Argento and I'm not a fan of remakes but... David Gordon Green made me a believer again with the new Halloween film. Thom Yorke also did the film's score.

Ada (Marketing and CSA Manager)

VOTE! VOTE! VOTE!

The electric scooters in Austin are so easy to hate...that is until you actually ride one. Stranded downtown after this year's amazing Fermentation Fest, I decided to finally give the electric scooters a try and rode one from the Downtown Library to my house, in East Austin. Holy moly, I'm hooked. I rode on a Sunday afternoon, so there was very little traffic in all of Austin and made my way home via bike lanes and empty sidewalks. Exhilarating, I tell you! Obey traffic laws, wear a helmet if you have one, and don't park like an asshole when you're done. Follow these simple rules, and zip-on.

Scooter and Ada's roommate, Eric.

My other staff pick this month is Casey (and her husband Brian). We knew parking was going to be tricky at this year's Open House, but on the morning of when I saw 800 RSVPs, I panicked. We've never fit that many cars at Garfield... plus, about half of our usual parking lot was rendered unusable because of foot-deep mud. Casey, Brian, and I, however, worked like a well-oiled machine and PARKED THOSE CARS. We were troubleshooting on the fly, communicating impeccably, and even managing to tell some funny jokes on the radio all the while. This was kinda the behind-the-scenes chaos of the day, and Scott snapped a few pictures of when Casey and I finally got to touch base after the parking mayhem ended. Teamwork, for the win!

Ada + Casey. Dream parking team.

Curtis (Wholesale Manager)

I'm very excited to hear back about The Front Steps Kitchen at the Austin Resource Center for the Homeless (ARCH) and their application for a $2500 culinary grant from the Austin Food and Wine Alliance to procure organic produce from us. I've been working with Brian Baldonado the Food Service Manager at Front Steps on this. Fingers crossed!

Missoula (Farm Dog)

I did an interview with Fox 7, so that was cool.

Tracey leading the last farm tour. Photo by Scott David Gordon.

What an amazing Fall Open House! We loved having the community out to enjoy the autumnal weather and see this magical, transitional time at the farm. A huge thanks to everyone who made the trip out to see us. It was the largest attendance at a farm event ever. We estimated that there were more than 800 people! We had absolutely NO idea that we could accommodate that many vehicles! Thanks to the work of Casey, her husband, Brian, and Ada, we made it work. Teamwork definitely makes the dream work.

The scavenger hunt, tractor school, trampoline, jungle gym, and sandpile were all hits as always, with kiddos exploring and playing until the long after the sun went down. The veggie monster station was absolutely incredible. A huge thanks for Kathryn Klepac for heading the operation. We were amazed and spooked by all the diverse, scary monsters! Check out our favorites here. We are grateful for Alek Trail from Austin Yoga who led an amazing evening yoga session for those who needed to get some fresh air and stretch, too.

The farm tours, led by JBG staff, were an amazing opportunity for our community to experience firsthand the seasonality of the fields. Attendees saw a vibrant juxtaposition of fading summer crops like squash next to rows of verdant and thriving fall crops like kale and lettuce. Folks learned about a range of subjects, from succession planting to direct seeded crops vs. transplanted crops. Also, realities of the farm, like pest pressures, mud, etc, were experienced firsthand! People could really understand the conditions in which our farm crew works and see what it's really like out on the tractor.

Beth Chrisman and her friends played amazing music all night long, and we are ever-so-grateful to them. What an amazing outfit of musicians! A huge thanks to Tiny Tails to You! Petting Zoo! They were so popular that folks waited in line to hold one of their many adorable animals (porcupines were the crowd favorite for sure). We are immensely thankful for The Ginger Armadillo and Farm to Market Pizza food trucks for slinging epicurean delights all night, too!

Thanks again to everyone who made this such an extraordinary gathering. It really was the best yet. 'Til next time.

Veggie monster making station. Photo by Scott David Gordon.

Flowers at our market stand. Photo by Scott David Gordon.

Spooky Halloween outfits. Photo by Heydon Hatcher.

Farm tour with Becky. Photo by Scott David Gordon.

Becky leading a farm tour. Photo by Scott David Gordon.

Farm tour. Photo by Scott David Gordon.

Kiddos exploring the tractor school. Photo by Scott David Gordon.

Tiny Tails to You! Petting zoo. Photo by Scott David Gordon.

The Bearded Dragon! Photo by Scott David Gordon.

What a crew! Photo by Scott David Gordon.

Climbing gym. Photo by Scott David Gordon.

Sand pile conquering. Photo by Scott David Gordon.

Farm tours continue. Photo by Scott David Gordon.

The incredible veggie monsters. Photo by Scott David Gordon.

Trampoline station. Photo by Scott David Gordon.

Farm to Market Pizza. Photo by Scott David Gordon.

Picnics galore. Photo by Scott David Gordon.

Casey's chalk car. Photo by Scott David Gordon.

Baby chick! Photo by Scott David Gordon.

Picnic in the setting sun. Photo by Scott David Gordon.

Ha(y)ngs. Photo by Scott David Gordon.

Our farm market stand. Photo by Scott David Gordon.

Beth Chrisman and friends! Photo by Scott David Gordon.

Need a walkie talkie? Photo by Scott David Gordon.

Veggie monster close-up. Photo by Scott David Gordon.

Ginger Armadillo getting some final food orders as the sun goes down. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Playing all night! Photo by Scott David Gordon.

Finishing up tractor duties. Photo by Scott David Gordon.

Nighttime dancing. Photo by Scott David Gordon.

Montana direct seeding carrot crops. Photo by Scott David Gordon.

We have had a spooky week here at the farm - with a stellar costume contest and a little midweek rain to keep the mud abounding. The NCIS organic certifier is here this week, and every year when we go through the process, we learn more and more! Fall greens are plentiful and cauliflower should be here in a couple weeks (just in time for Thanksgiving). Come see us at markets this weekend!

Kale harvest. Photo by Scott David Gordon.

Installing drip tape for the carrot crop. Photo by Scott David Gordon.

Installing drip tape for the carrot crop ahead of the planting. Photo by Scott David Gordon.

Montana filling up with carrot seeds. Photo by Scott David Gordon.

Carrot seed close-up. Photo by Scott David Gordon.

Montana checking his work. Photo by Scott David Gordon.

Working together. Photo by Scott David Gordon.

Okra bloom texture. Photo by Scott David Gordon.

Collard field. Photo by Scott David Gordon.

Parsley harvest. Photo by Scott David Gordon.

Zinnias. Photo by Scott David Gordon.