CSA Box Contents Week of May 7th

Quick reminder: For a very limited time, we're having a BULK TOMATO PRESALE. Pre-order 20 lbs. of our mouth-watering beef steak slicing tomatoes and we'll deliver them to a farmers' market of your choice during the peak of our tomato season. Projected delivery dates are between June - June 30. Why pre-order? Well, put simply: so you don't miss out. Our tomatoes are a coveted crop, and we often sell out. Order now to reserve your share of this summer's tomato harvest and make sure your salsa-making dreams come true.

Farm pups.

This week, we are allowing the farm dogs, that you have all grown to know and love via social media + farm photo updates, have a taste of the farm blog limelight. Missoula, Chucha, and Roxy are our three dreamboat farm pups, and they are so ingrained in the farm lifestyle that we would absolutely be lost without them. They serve as emotional support during those long and stressful farm days, entertainment when someone’s in dire need of a smile, companionship for farm walks long or short, and an endless supply of friendly tail wags to anyone who graces the farm. First, we will hand off the mic to Roxy.

ROXY

Roxy. Photo by Scott David Gordon.

Hey farm friends! Roxy here. My story starts when Carrie found me on the side of the road around 6 years back. I haven't seen her in a while... miss you, Carrie. It’s all kind of a blur at this point because I like to focus on the now. Anyhoo, I was excited to be welcomed into the farm family, and when I set eyes on Brenton, I knew I had found home. My love and dedication to him cannot be rivaled. I usually follow him around because he needs me. But, if he’s nowhere to be found (I can’t believe I lose him sometimes! I can get so distracted by other people or smells 'n stuff.) I usually hang out with my yellow-haired friend, Casey. I love hanging out behind her desk while she’s talking into that thing that rings all the time. She needs me, too. Sleeping there is nice because I can rest (farm-dogging is tiring), and also get up to date on the gossip (her desk is the center of the office world). I really like people. When I'm not getting the attention I deserve, I usually just resort to getting on the two-legged level. Standing on my hind legs, I'm that much closer to the human heart. When a newcomer comes to the farm, Casey and Brenton usually warn people - 'don't give her too much attention or she'll push you down'. Well, what do they know? Hugs are the window into the human soul... I think that’s how the saying goes.

Roxy adoring Brenton. Photo by Scott David Gordon.

Working the tractor because Brenton can't do anything without me.

Gah, farm life is the best. I don’t have any complaints. Besides when people talk about my weight. I mean I really love that people care because I love them, too, but come on, It’s hard enough to be a lady dog. For the last time, I’m just naturally thin. I eat fine, I mean I live on a farm for goodness sakes. Especially with Grandpa Krishna around, giving out cookies every time I sit on command or just look at him with my dreamy eyes. Gah, I love that guy, too. He needs me.

Krishna and me.

I love you, whoever is reading this. Come to the farm and I’ll give you a hug because I love you.

MISSOULA

Missoula. Photo by Scott David Gordon.

Missoula here. In case you didn’t know, I’m the first bona fide office dog. It’s kind of my calling. It’s hard to leave every day because I think I was meant to be here. Things wouldn’t run without me. Sometimes I just lay on my back for an extra 30 minutes, at least, when my partner, Ada, is trying to leave because there's still work to be done at the end of the day. I think it frustrates her, but she takes videos oftentimes, so I get the feeling it's entertaining. So two birds with one stone, I guess.

I don’t really like to dwell on my past, but I came from the Hill Country and crossed paths with my girl, Ada (she sits at a desk at the farm so I think she's important), when I was frolicking through a field that I’m super fond of by that busy 290 road. Farm life can be really stressful for the humans, so I often offer my body to be massaged in times of stress, because I think it helps their brains. When I’m not needed for pets, I like to nap in the hallway by Ada’s office. I can protect her and also see folks coming in the front door.

Napping in my spot with my frenemy close by.

Favorite farm people? I love Mike Mo, he gives the best massages, and divvies out meat treats on the regular. Holy brisket, do I have a special place in my heart for the sound of the microwave door opening and/or closing over by Mike Mo’s desk. I prefer meat if you’re curious. I’m not super into the vegetable scene, the only thing I can stomach is carrots doused in chicken juice. I love chicken juice.

Thanks for being my favorite, Mike MO.

Back to humans... I’m into Lucas, but oh my stars, do I love Nate. If he were a dog, he’d be my man for sure. We roughhouse sometimes and make Grandpa Krishna nervous. To be honest, I love you, G-Pa Krishna, but we’re totally fine. Chill. You’re cramping my style and messing up my game with my crush. If I could, serious eye roll.

Knee deep in 'maters. Photo by Scott David Gordon.

Qualms with farm life? Well, probably Chucha. She and I are kind of on the fritz eternally (as you can glean from the picture above). I think she’s jealous of my beautiful golden mane and luscious curves, but whatever. We co-exist. It’s a daily struggle. That's all I've got farm-wise. You can catch me exploring with my mom if you want to get to know me any better. No big deal, but I'm VERY adventurous. Doubt Chucha can say she's been half the places I've been.

Me, adventuring on the Llano.

CHUCHA

Chooch. Photo by Scott David Gordon.

SUP? Chucha here. JBG is paradise and I made it that way. I'm almost positive it didn’t exist before me. I know I’m small, but once I ate a baby bunny, bones and all, in 30 seconds flat. You tell ME that’s not tough. I keep the farm vermin-free because I’m a ruthless hunter and fast as all get out. I like to think I'm the dog equivalent of Vin Diesel in the Fast and the Furious. If there are any squirrels, rabbits, or snakes reading this, watch yourself. I will consume you if you come anywhere near the veggies.

Me, consuming a bird, because it deserved it.

I’m wary of all other dogs besides my BFF/GF, Roxy. She’s gorgeous and can be bossed around. She’s totally my type. Missoula, on the other hand, needs to be watched. I tolerate her, but good lord, she is a fool for thinking she has the upper hand. That mutt is walkin' on thin ice with me. I love to nap underneath cars because I was born of fire. Plus, tires need to be watched. What’s the saying? Keep your friends close and your enemies closer? I hate wheels and love to herd them. People worry about me getting run over, but what do they know? I’m certainly not an idiot. My senses are keen and on point times infinity. I’m a glowing picture of dog health. Favorite farm food? Watermelon… and word on the farm is that they are coming soon. Heck yes.

Not to be messed with.

I love people. They give belly rubs, and those are the bomb.com. Lena, I prefer the most. She and I have a special bond. She doesn't take any crap, just like me. See ya at the next open house? Take note: I don't like any petty BS but love your unbridled attention. Peace out, farm fans.

Belly rubs. Photo by Scott David Gordon.

From all the farm dawgs here at JBG, we wish you a happy Friday and hope to see you at markets over the weekend!

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!

Peace, potatoes, and JBG peeps. Photo by Scott David Gordon.

Brenton (Head Farmer) - Went eat at Suerte last night and it was great! My favorite dish was the Roasted Zanahorias. These are all the things I got - they were all really good: Roasted Zanahorias (mole amarillo, carrot masa dumplings, puffed rice), Beet Tostada (smashed avocado, peanut walnut yum yum sauce, pickled onions), Carne Asada (oak grilled coulette, refried borracho beans, charred green garlic y tomato, tortillas), and Suadero Tacos (confit brisket, black magic oil, avocado salsa cruda). It was pretty noisy inside, but I sat on the porch and it was awesome. Also, recently went to the Continental Gallery and saw Rosey Flores and then Brandon Temple. Rosey called someone 'big ears' on stage which surprised me and made me laugh for the next 24 hours.

My last pick is the new baby yellow squash and patty pan that are coming in. My favorite way to cook the squash is weird, but I like them pickled like bread and butter pickled. When I was in Alabama a couple years ago, this guy on a boat shared some bread and butter squash pickles with me and I've been making and craving them ever since. Don't forget to put a hot pepper in there! It's a quick pickle, or refrigerator pickle, and is super easy to make. Here's a good recipe for them.

Suerta noms. Photo courtesy of Suerte ATX.

Becky (Farm Manager) - O. Henry Pun-Off World Championships. Basically exactly what it sounds like. A bunch of world-class punsters throwing down the best of dad humor. May 12. 11-4pm @ The Brush Square Museums Foundation (right downtown). I go every year. It's always a good laugh -- bring a blanket and some lawn chairs and come on out!!

Fawn (Farmers Marker Manager) - Lately (but actually always) I've really been into reading memoirs. I recently got the OverDrive app on my phone so I can listen to audiobooks borrowed from the library while I'm cooking or in whatever spare moments my ears are free and there aren't children around to hear cuss words. I'm currently listening to "Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef" by Gabrielle Hamilton. I am enjoying it greatly. Being from the Midwest, another chef memoir that I really enjoyed reading was "Give a Girl a Knife" by Amy Thielen.

Coming up in two weekends is the Armadillo Art Glass Initiative. If you want to see a bunch of awesome artists blow glass to raise money for Meals on Wheel, you should check it out! My husband Stephan "SPG" Peirce will be doing demos on the lathe the 18th and 20th.

Nadia (Recipe Blogger) - It's a travel month for me! Luckily all fun, but tiring nonetheless. I'm going to Oakland this weekend for a college friend's wedding and making an SF Bay Area trip out of it. I'm super excited about catching up with my old friends and doing some side sight-seeing -- so far we've planned on an Alcatraz tour and visiting the St. George gin distillery. I've been on such a gin kick for at least a few months (can you call that a "kick" anymore?) and can't wait to make some summery gin cocktails when I return. I'm thinking a JBG-inspired gin cocktail will be on the blog in the coming weeks...

Nadia's famous gin cocktails.

Ada (CSA and Marketing Manager) - It's birding season, y'all! So many exciting birds are showing back up in Texas. While birding near Junction, we recently spotted painted buntings, orchard orioles, vermillion, and great crested flycatcher, yellow-crowned night herons, lots of finches, plus a gamut of probably really neat warblers that I was unable to identify.

I may have already picked this, but I'll pick it again: Just finishing up reading Salt, Fat, Acid, and Heat... an amazing how-to-cook book by Samin Nosrat. For anyone wanting to enrich their understanding of cooked food, this is really a great resource and a wonderful read. It's pickled with so many great antidotes of Samin's time cooking at Chez Pannise (and other notable restaurants), and the shared stories of her triumphs and failures really help you to learn the cooking concepts she's presenting. Great for beginner or seasoned cooks, alike.

Shoutout to my partner, Regan, and this limited run of serving boards that he just completed... all one of a kind pieces made from over 100-year old salvaged barn lumber. They're really beautiful! Check them out here.

Missoula (Farm Dog) - Recently went paddling on the South Llano River near Junction. Mom made me a little platform to chill on, which I managed to stay on for most of the paddle. A couple unexpected bumps threw me over the edge, a few times in the middle of a rapid, but what doesn't kill you makes you stronger, right? For anyone looking to replicate our trip, give our friends Curtis and Rhonda a call. For $20 (cash) they will help you decide what length of paddle you'd like to do and set a shuttle for you. They also have boats to rent if you don't have your own. Best to call them before just showing up.

My paddle with mom.

Megan (Recipe Blogger) - My little garden of JBG transplants is starting to produce! Fuzzy little cucumbers and tiny green tomatoes are popping out, and the mint, chives, oregano, and cilantro are all established and flourishing!! I'm thrilled to check on my plant babies every evening, checking their progression and also scanning for pests. Almost everything I grew last year fell victim to boxelder bugs (nasty little sh!&s) so I've tried to be proactive this year about treating the soil and parameter of our raised beds. So far, so good! Being a CSA member, I don't really need to garden. But like, I neeeeed to garden! So it's okay, if not heart shattering, when pests ruin everything. Chalk it up to a learning experience!

Heydon (Farm Blogger) - My dear friend has just launched her jewelry line's, We Are Ancients, Spring/Summer collection, and holy moly is it magical. Pop on over to her website and peruse. You'll be swooning in no time.

Photo courtesy of the We Are Ancients website.

Farm, in general - The two new markets we're attending! This past Wednesday we attended the grand opening of the Wednesday Mueller Market, and this Saturday we're heading to the grand opening of the Buda Sunday Farmers Market. Thanks to Texas Farmers' Market and Grey Gardens for helping to strengthen healthy communities here in the Austin area!

Central Texas Food Bank weekly donation pick-up. Photo by Scott David Gordon.

Week 18 brings us into May already, can you believe it!? Captured above is the weekly Central Texas Food Bank (CTFB) donation pick up. CTFB pops by JBG every Tuesday to gather hundreds of pounds of veggie donations and distribute to their partner agencies to provide food for those in need.

In other farm news, squash and gold potatoes arrived this week, so look for them at markets this weekend! We are also welcoming new CSA members to our stellar Spring CSA. Welcome to the farmily!

Green tomatoes! Photo by Scott David Gordon.

Radish harvest. Photo by Scott David Gordon.

Quick harvest respite. Photo by Scott David Gordon.

Tractor ride. Photo by Scott David Gordon.

Patty pan growing! Photo by Scott David Gordon.

Squash blossom detail. Photo by Scott David Gordon.

Zucchini growth. Photo by Scott David Gordon.

Fields of cucurbits. Photo by Scott David Gordon.

Squash is here! Photo by Scott David Gordon.

Vineyard views. Photo by Scott David Gordon.

Tomato fields. Photo by Scott David Gordon.

Pepper growth. Photo by Scott David Gordon.

Banding up the spinach. Photo by Scott David Gordon.

Farm tour with Becky and Pete. Photo by Scott David Gordon.

Montana repairs one of the discs at River Road. Photo by Scott David Gordon.

Servings: 2 /  Total Time: 25 minutes /  Author: The Migoni Kitchen

Fritters served for brunch. Photo by the Migoni Kitchen.

Our box this week featured purple kohlrabi. To be honest, neither of us had ever cooked with or even tried kohlrabi, but after a little research and tasting, we realized it is from the same family as cabbage and brussels sprouts, but has the taste more of a broccoli stem, but crisper. We also got red potatoes and carrots in our box this week. After looking at everything, we got the idea to create fritters to serve for a brunch dish.

Photo by the Migoni Kitchen.

You simply grate all of the veggies (or you can speed this process up by using a food processor) with a box grater, add in a bit of flour to reduce the moisture, and add an egg to help bind the ingredients together. Think of them as elevated, healthier hash browns!

The grating process. Photo by the Migoni Kitchen.

We chose to serve them with a fried egg, sliced avocado, cilantro, and hot sauce for the perfect brunch, but you could also serve these as an appetizer or with a yogurt dipping sauce for a meal.

Ingredients:

• 2 Purple Kohlrabi Bulb, peeled
• 4 Small Red Potatoes
• 4 Baby Carrots
• 1 Egg
• 1/4 cup All-Purple Flour
• 1 Tablespoon Kosher Salt
• 1 Teaspoon Black Pepper
• 1/2 Teaspoon Garlic Powder
• 2 Tablespoons Canola Oil or Grapeseed Oil

Instructions:

1. Using a box grater, coarsely grate the potatoes, carrots, and kohlrabi. You should have about 4 cups of root vegetables total. (Can also be done with a food processor if you have one)
2. Using cheesecloth or paper towels, squeeze out any excess water from the veggies.
3. Add 1/4 cup of flour and seasonings and mix using a rubber spatula.
4. Whisk the egg and add into the vegetable mixture. Set aside.
5. Heat up the oil in a large skillet on low-medium heat.
6. Form 4 round patties with the vegetable mixture. Be sure to flatten them out slightly so they cook evenly. Once pan is hot, carefully add in the patties. Press down slightly with spatula.
7. Cook about 5 minutes per side, or until golden brown.
8. Serve with fried eggs, avocado, and your favorite hot sauce for a delicious brunch!

Yum! Photo by the Migoni Kitchen.

CSA Box Contents Week of April 30th

This time of year has us swooning with the warm, crisp, sunny days and the cool, breezy nights. The intoxicating fragrance of jasmine and honeysuckle envelop you as you mosey through your neighborhood. The wildflowers are like swathes of paint on a roadside canvas as you drive to work. The allure of central Texas this time of year is like nowhere else. As everything under the sun transitions from winter hibernation to spring bustle, we, ourselves are going through an awakening, too. We stash those winter overcoats and break out the cooler, more breathable clothes, and make those outdoor plans we skipped time and time again because the weather was too cold or too wet. Or, let’s face it, perhaps we just had the winter blues. As the natural cycle of seasons progress, spring has us shaking off that winter skin. We spring clean, picnic, and get way more active. With all this new found inspiration and energy, what better time than now to cleanse your system, revamp your diet, and channel creativity in the kitchen?

Spring at the farm is as extraordinary as it gets, and boy, do our CSA boxes physically manifest that magic. The boxes contain so much color and variety, it’s truly a pleasure and all-encompassing sensory experience packing and opening them up week after week. It couldn't be a more perfect time to experiment with that crop that always has you stumped. Eager to learn a new skill like making your own pasta or spring dumplings? How about a spin on a refreshing salad? Let’s all make a pact this spring to get more creative in the kitchen for our friends and loved ones.

Watermelon pops. Photo by Megan Winfrey.

Just what are all these changes + new crops we're gabbing about?

Available and thriving NOW!

• Arugula
• Spring Onions
• Radishes
• Red Potatoes
• Cauliflower
• Broccoli
• Fennel
• Basil - we had our very first harvest of this summer-time favorite this past Monday!

Spring + Summer boxes. Photos by Scott David Gordon.

On the Very Near Horizon:

• Gold Potatoes- Next week!
• Cucumbers - Second week in May.
• Green Tomatoes - Next week!
• Red Tomatoes - Fourth week in May.
• Melons - Second week in June.
• Zucchini/squash- In two weeks!
• Eggplant - Third week in June.
• Onions (the cured ones) - Beginning of June
• Sweet potatoes- Mid to late august
• Peppers - Third week in May. They're already flowering! Our shishitos and banana peppers will be our earliest available varieties. Our big juicy bells and Italian varieties will come shortly after, and the hot peppers will follow.
• Spaghetti squash - Second week in June.
• Okra - End of May/beginning of June.

collage of recipes. Photos by Mackenzie Smith, Rick Cortez, Megan Winfrey, and Scott David Gordon.

Delicious and Inspiring Recipes for Late Spring and Summer Cookin’

Roasted Spring Onions

Any of these Summer Squash Recipes

Tomato Galette

Herby Zucchini and Orzo Salad

Brenton's Famous Fried Green Tomatoes

The Perfect Early Summer Sandwich

The Quintessential Summer Caprese

A Fruity Spin on the Caprese + Watermelon Pops

Summer Dumplings

Tomato and Chorizo Stuffed Squash

Grilled Eggplant with Yogurt Sauce

Zucchini Noodles with Avocado Pesto + Shrimp

Happy cooking and see y'all next time!