CSA Box Contents Week of Dec 3rd

CSA Box Contents Week of Dec 3rd

Large Box
Broccoli
Cabbage
Carrot, Orange
Cauliflower
Greens, Arugula
Greens, Chard, Rainbow
Greens, Collards
Herb, Cilantro
Herb, Fennel
Potato, Sweet
Radish, Purple Daikon
Turnip, Rutabaga
Turnip, Scarlett

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.

Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Short Rib

• Salt - tt
• Pepper - tt
• Grapeseed – 2 T

Heat water in a temperature safe cooking vessel (large pot or plastic container) to 165F using sous vide machine.

Heat cast iron pan to its smoking point. Season short rib liberally with salt and pepper. Place 2 T oil in pan. Sear ribs on all sides until golden brown. Approx 1 ½ - 2 minutes per side. Remove from pan and place on a resting rack to cool slightly.

Once cooled, place 2 short ribs in a small-medium bag and using a vacuum sealer, seal the bag and removing the air. Be sure to not let the ribs touch so they are individually encapsulated by the plastic bag. This ensures a proper cooking surface contact for each short rib. Repeat this process until all ribs are in sealed bags.

Place in water bath to cook for 22-24 hours.

Remove from bags. Pull meat away from the bone. Cover in glaze.

Glaze

• Gochujang – ½ C
• Brown Sugar – ¼ C
• Rice Vinegar – ¼ C
• Mirin – ¼ C
• Hoisin – 2 T
• Water – ¼ C

Combine all in a small saucepot. Cook, medium heat, and reduce until thick sauce consistency is achieved. Approximately 20 minutes

Slaw

**Make no more than 1 hour prior to serving. **

• Cabbage – ½ head
• Carrot – 2-3 each
• Red Bell Pepper – 1 each

Shave cabbage

Cut Carrot into small sticks 1/4th inch by 2 inches

Mince bell pepper

Combine all in a bowl. Mix with slaw dressing. Set aside in refrigerator.

Slaw Dressing

• Limes (juice) – 2 ea
• Rice Wine Vinegar – 2 T
• White Vinegar – 1 T
• Mirin – 1 T
• Granulated Sugar – 2 T
• Salt – ½ t

Combine all ingredients in mixing bowl. Whisk vigorously to dissolve sugar and salt.

Toppings

• Japanese Turnips – 2 each
• Fresno Chile – 1 ea
• Lime – 1 ea

Sliced thin using knife or mandolin. Turnips can be punched into small rounds by using a cookie cutter. Cut limes into wedges.

Assembly:

Grill/Toast tortillas

Place short rib on tortilla

Cover short rib with slaw

Top slaw with turnips and fresno chile

Squeeze lime over the taco

Photo by Rosso & Flynn.

Step By Step Guide:

** Day Before**

Heat water to 165F in a safe cooking vessel.

Season & sear short ribs. Let cool slightly.

Vacuum seal short ribs and place in water bath to cook for 24 hours

Make sure there is enough water to comfortably cover the sous vide discharge value and the

short ribs are fully submerged. Cover cooking vessel with aluminum foil to prevent evaporation.

**Note: you may need to check the water level during the cooking process** If low, simply refill with warm water

** 1 Hour Prior to Completion of the Short Ribs Cook Time**

Make slaw dressing

Cut vegetables for slaw and marinate. Place in fridge.

Start cooking rib glaze on stove top

While glaze reduces, cut japanese turnips, fresno chile, & lime. Set aside.

Reduce glaze to desired consistency and turn off heat

After 24 hours, remove ribs from water bath. Remove from bags and discard bones.

Place rib meat on tray and cover with glaze.

Toast or grill tortillas.

Assemble and plate.

Photo by Rosso & Flynn.

Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Beef Tenderloin: 1 ½ - 2 lbs

Preheat oven to 475 F

Heat cast iron pan on high heat until almost smoking

Season tenderloin liberally with kosher salt and fresh cracked black pepper on all sides

Place 1 T grapeseed oil in cast iron. Sear tenderloin in pan on all sides to golden brown. Approx 1-2 minutes per side.

Transfer the pan to the oven and cook until an internal temperature of 125F. Approx 20-25 minutes

Once cooked, remove from pan and rest on rack for at least 10 minutes

Slice into 1 inch rounds

Gratin

• Collard Greens – 1 bunch
• Red Bell Pepper – 1 each - minced
• Butter – 3 T
• A/P Flour – 6 T
• Milk – 1 C
• Redneck Cheddar Cheese – ½ C
• Parmesan Cheese – ½ C
• Panko Bread Crumb – 1 C

Bring a pot of water to a boil.

Remove collards from the stalk. Cut into 2 inch pieces.

Season water with kosher salt

Blanch collards for approximately 3-4 minutes until slightly tender

Shock collards in ice bath after boiling to stop the cooking process

Once cooled, wring out the water from the collards by hand or using a clean kitchen towel

Set aside

Cheese sauce (Mornay)

Melt butter in small sauce pot over medium heat.

Stir in flour. Cook, stirring often, for approx. 2-4 minutes to make a blonde roux. Very light color. Whisk in milk. Combine to sauce-like consistency.

Add the cheeses, cook for several minutes over med/med low heat and stir well to incorporate.

May have to add more milk to reach desired consistency of a thin to medium bodied sauce

Assembly

Add collards and bell pepper to the cheese sauce

Transfer mixture to individual cast iron pots. Fill ¾ of the way up the side.

Bake uncovered for 10 minutes until bubbling

Remove pots, top with a thin layer of panko bread crumbs, and return to the oven to until the bread crumbs are golden brown. Approx 5-8 minutes

Remove from oven. Serve immediately

Photo by Rosso & Flynn.

Step By Step Guide

Preheat oven

Clean, cut, blanch, shock, & drain collards

Cut bell pepper

Remove tenderloin from fridge, let rest at room temp

Make cheese sauce (mornay)

Season, sear, and roast tenderloin

While tenderloin is in the oven, add the collards & bell pepper to the mornay. Portion mixture into ramekins

5 minutes before the tenderloin is finished roasting, add the gratin ramekins to the over

Once desired tenderloin internal temperature is reached, remove from oven and rest

Once tenderloin is resting, remove ramekins to add panko and return to the oven

Cook gratins until the breadcrumbs are golden brown & remove from the oven

Slice the tenderloin

Plate and serve

Photo by Rosso & Flynn.

Recipe by Taylor Byrd. Photos by Rosso & Flynn.

Photo by Rosso & Flynn.

Quail Marinade

• Extra Virgin Olive Oil – ¾ C
• Garlic (minced) – 4 cloves
• Lemon Peel – 1 whole zest
• Orange Peel – 1 whole zest

Place quail in a plastic bag or container - add garlic, citrus peels, & olive oil

Marinate Quail 2 -24 hours in refrigerator

Remove excess oil, citrus peels, and garlic

Season quail with salt, black pepper, and Aleppo pepper

Grill, on high heat, approximately 3-4 minutes per side

Rest the quail for 5 minutes. Cut into quarters by slicing it in half lengthwise and then cutting

the breast in half between the wings and back legs.

Risotto

• Arborio Rice – 1C
• Chicken Stock – 4 C
• Parmesan Cheese – 1 C
• White Wine – ½ C
• Butter – 2 T
• Kosher Salt – to taste
• Fennel (sliced thin) – 1 med/lg bulb
• Fennel Fronds (picked) – ¼ C
• Sweet Potato (peeled and cubed) – 1 ea
• Onion (minced) – ½ med/lg
• Garlic (minced) – 1 clove
• Grapeseed Oil – 1 T

In a heavy bottomed pot, sweat onion and fennel in oil until soft and translucent over medium-high heat. Approx 3-4 minutes

Add rice. Toast until slightly fragrant. Approx 2 minutes.

Add garlic. Cook for 30 seconds.

Add wine to pot to deglaze the pan. Cook until the wine has reduced by more than half while stirring constantly.

Add 1 C chicken stock, stirring constantly, until the stock is absorbed by the rice. Repeat this process with the remaining liquid until a creamy texture is reached and the rice is cooked through but still has structural integrity. Note: Additional stock/liquid may be needed to reach final product

Add parmesan and butter. Stir to incorporate. Taste and season with salt to desired level.

Sweet Potato

Preheat oven to 425 F

Peel and cube sweet potato to ½ - ¾ inch pieces.

Toss potato in extra virgin olive oil and kosher salt (1 t)

Place potato on a lined baking tray and roast for approximately 20-25 minutes or until a gentle golden color is reached and the potatoes are just cooked through

Remove from pan and set aside

Crispy Kale

Wash, pat dry.

Remove leaves from the stalk.

Heat 1/4 inch of grapeseed oil in a saute pan over high/med high heat

Fry kale 30 seconds on each side

Remove from oil and drain on paper towel

Season with salt immediately

Spiced Sunflower Seed

• Sunflower Seed: ¼ C
• Kosher Salt: ½ t
• Aleppo Pepper: ½ t
• Cayenne: ¼ t

In a dry skillet over medium heat, toast seeds until a light golden brown and its natural oils have released. Add seasoning, toss to combine, and remove from pan to a new container.

Plating

Spoon ¾ C risotto into a bowl

Place ¼ sweet potato cubes in small groups around the outer rim of the risotto

Place quail on top of risotto

Top with 1 T spiced seeds

Squeeze a few drops of fresh lemon juice on the quail

Add a generous pinch of crispy kale

Top with a 6-8 fronds

Sprinkle small pinch of flaked sea salt

Photo by Rosso & Flynn.

Step By Step Guide

Make quail marinade and remove quail from packaging

Marinate quail (2-24 hours before cooking)

**1 Hour Prior to Grilling Quail**

Pick fennel fronds

Cut Sweet Potato

Clean & remove kale leaves from stalk. Pat dry

Toast sunflower seeds. Season. Remove from pan

Cut onions, fennel, & garlic

Preheat oven

Start cooking risotto

**After second cup of stock (approx halfway thru cooking process)**

Season and roast sweet potatoes in oven

Remove quail from the fridge, remove excess marinate, & rest at room temp on tray

Finish cooking the risotto. (Can gently reheat if needed by the time quail is ready)

Remove sweet potatoes, set aside (cook times may vary depending on size)

Heat pan and oil. Fry kale. Drain on towel lined tray. Season

Season & grill quail. Rest. Cut

Plate

Photo by Rosso & Flynn.

Planting onions. Photo by Scott David Gordon.

We are planting onions, crop-planning, and getting a headstart on the transplant sale. Fall and winter greens like lettuce, bok choy, kale, and chard are unbelievably tasty and flourishing while broccoli and cauliflower get better by the week. Ever wanted to join the local food revolution and work with a crew of fun, hard-working folks? Now's the time! We are hiring drivers, packing crew, and harvest crew. Check out the listings here!

Onion transplants on the tractor. Photo by Scott David Gordon.

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

Bok choy beauties. Photo by Scott David Gordon.

Gorgeous lettuce. Photo by Scott David Gordon.

Salad mix stopping the show. Photo by Scott David Gordon.

Cauliflower all nestled in. Photo by Scott David Gordon.

Carly getting the transplants ready. Photo by Scott David Gordon.

Carly working with rosemary. Photo by Scott David Gordon.

Brenton and Carly chattin' rosemary. Photo by Scott David Gordon.

Farm lines. Photo by Scott David Gordon.

Working on the beets. Photo by Scott David Gordon.

Rutabaga harvest. Photo by Scott David Gordon.

Holiday meals abound this time of year, and one can never have enough recipes in their arsenal to keep things fresh, new, and oh-so-delicious for family and loved ones. Thus, when Rosso & Flynn, a local and ultra-humane heritage meat delivery service here in Austin that drives themselves on quality, transparency, and sustainability, paired up with yours truly and chef, Taylor Byrd, to create some show-stopping entrees for inspiration, we knew it would be nothing less than sensational. If you really want to impress your family members this year, try these three elevated recipes to cook like an Austin top-chef. For those of reading along that aren't meat-eaters, how about skipping the proteins and heading for these delectable veggie-centric sides!

Taylor Byrd, chef. Photo by Rosso & Flynn.

Short Rib Tacos with Cabbage, Carrot & Turnip Slaw

Photo by Rosso & Flynn.

Photo by Rosso & Flynn.

Full recipe here.

 

Beef Tenderloin with Collard Green Gratin

Photo by Rosso & Flynn.

Photo by Rosso & Flynn.

Full recipe here.

 

Grilled Quail with Fennel & Sweet Potato Risotto

Photo by Rosso & Flynn.

Photo by Rosso & Flynn.

Full recipe here.

 

 

Top 5 Reasons Why Vegetables Make the Best Gift:

1. Giving vegetables is more than a gift... it's an experience! Give a CSA subscription and you will be thought of fondly every time a carrot is peeled and a meal prepared.

2. Shopping small and local means your dollars are doing more than buying a great gift: you are also supporting sustainable food systems and Texas farmers.

3. Circumvent the temptation to participate in our culture of consumerism. Everyone has to eat, and a CSA Gift Certificate or Market Bucks is arguably the most useful gift someone will ever receive.

4. It's easy. Buy a gift certificate online, and we can mail it to you or mail it directly to the lucky recipient(s), who can redeem their vegetable bounty at their convenience!

5. Most importantly: Give the gift of our vegetables and you'll hopefully get a dinner invitation. For someone who loves to cook or is trying to eat healthier, receiving a CSA box is a fun way to spice things up in the kitchen and cook with some of the finest ingredients Central Texas has to offer.

 

See Your Gift Options Here! 

CSA Box Contents Week of Dec 10th

CSA Box Contents Week of Dec 10th

Large Box
Bok Choy
Cabbage, Napa
Carrot, Orange
Cauliflower
Citrus, Grapefruit
Garlic, Green
Greens, Kale, Red
Herb, Fennel
Lettuce, Romaine
Potato, Sweet
Radish
Turnip, White Japanese

Recipe and Photo by Mackenzie Smith

In the winter, I aim to make a big pot of soup and then riff on it for a few days with new variations until it’s all gone. This week, with cold season upon us, a pungent soup of turmeric, black pepper and coriander toasted in hot oil with a lot of garlic, ginger and hearty greens was in order.

Photo by Mackenzie Smith.

The first version of this bold soup involves cooking 2 servings (one for me, one for husband) of frozen dumplings in the liquid and topping with chili oil, a squeeze of lime, fresh mint, and cilantro. I try to keep a few bags of frozen dumplings in my freezer at all times, both homemade and store-bought. Lucky for Austin, Steamies Dumplings are available at the Mueller Farmer’s Market on Sundays, and they offer a variety of frozen dumplings made with humanely raised meats and organic vegetables.

This week’s riffs include adding a can of white beans or chickpeas and topping with yogurt, fresh herbs, and toasted nuts. In a new batch, I might simmer short pasta or whole grains in the soup’s liquid and topping with grated parmesan and fresh herbs.

• 2 bunches of hearty greens like kale, collards or swiss chard
• Olive oil or ghee
• 8 cloves of garlic, minced
• 3 teaspoons turmeric
• 1 3” piece of fresh ginger
• 2 teaspoons black pepper
• 1 teaspoon ground coriander
• About 4 cups (32 ounces) chicken or vegetable stock
• 1 can cold coconut milk
• Fresh mint and cilantro
• Lime
• Chili oil

Roughly chop your greens (I used half lacinato kale, half collards), place in a large mixing bowl, and cover with water. Set bowl aside so the water loosens any grit on the greens while you chop your garlic and ginger.

Heat oil in a large pot over medium heat. Add spices and season with salt. Cook until you can smell the spices start to toast, about a minute or two, then add garlic and ginger. Cook on medium heat for another 2 minutes.

Add chicken broth and bring to a boil for a minute or so before stirring in your greens. Simmer greens until they’re almost tender, about 3 minutes. Season with salt and more pepper to taste.

Ladle out the amount of soup you’d like to eat right now into a smaller pot, where you’ll cook the dumplings. Bring soup to a boil and drop the dumplings (I usually add 3 per person) into the liquid, stirring immediately and often so they don’t stick to the bottom of the pot. Add half a can of coconut milk and bring to a boil, continuing to stir gently. Pour in the rest of the coconut milk and bring to a boil again. Check seasoning again and add salt to taste.

Top with chili oil, lime, and fresh herbs.

Loading up the greens. Photo by Scott David Gordon.

As we head towards the end of the year, we are doing tons of preparation for spring and anticipating the quickly approaching holidays. We are crop-planning like crazy and cultivating tons of spring transplants in the greenhouses. Scott, our photographer, captured some early morning farm beauty and frost details that really transform the River Road acreage. We are wishing Michael Mosley, our wholesale manager, the happiest of birthdays this week, too! See you at markets this weekend.

Rutabaga harvest. Photo by Scott David Gordon.

Frost details. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Winter greens and purples. Photo by Scott David Gordon.

Gorgeous farm vistas. Photo by Scott David Gordon.

Photo by Scott David Gordon.

Kale harvest. Photo by Scott David Gordon.

Cauliflower. Photo by Scott David Gordon.

Spinach harvest. Photo by Scott David Gordon.

Roxy and chucha. Photo by Scott David Gordon.

Gorgeous baby basil. Photo by Scott David Gordon.

Holiday stockings for all the good JBG kiddos. Photo by Scott David Gordon.

Ada and Casey, the blonde JBG elves. Photo by Scott David Gordon.

Here at the farm, we partner and supply weekly vegetable donations to a handful of Austin organizations that are truly unsung community heroes. This past week, we had the immense privilege of visiting our partner of 7 years, The Settlement Home, an all women-run private nonprofit that cares for young women who have been removed from chaotic, abusive, and neglectful backgrounds through a variety of services and programs, on their gorgeous and very impressive 10-acre campus. With around 50 girls on site, they are placed into different programs depending on their individual needs with the ultimate goal of being reuniting with their families or matching up with a suitable adoption family. The Settlement Homes' vision statement is "working to end the cycle of child abuse"; and every part of this nonprofit's meticulous programming and the staffing's determination speaks to that end goal. During our tour, we learned about the 4 programs that the Settlement Home runs on campus:

Ada and Heydon getting a tour at The Settlement Home. Photo by Scott David Gordon.

Residential Treatment Center

The Settlement Home Residential Treatment Center (RTC) comprises of three cottages that provide an immensely structured environment. RTC has 27 beds for girls in need of 24-hour care to ensure safety and a sense of security. Most all of the girls attend the University of Texas charter school on campus (which covers 6th through 12th grades) and eat meals at the campus cafeteria.

Therapeutic Group Homes

The Settlement Home’s three group fosters homes are for girls ages 7 through 18 who have successfully completed treatment in the RTC or have moderate or specialized designations. Each home is staffed with a house mom and run by a licensed therapist who provides individual, group, and family therapy as well as treatment planning and consultation. These homes are focused on building life skills in a more independent environment that will prepare the girls for life on their own or being integrated back into a family situation. The girls plan and cook meals together, have a robust schedule chock full of recreational activities, and are out in the community on a regular basis. These girls either attend public schools in the surrounding area or on-campus at the charter school. Each group home focuses on a different program depending on the needs of the girls.

Group home kitchen. Photo by Scott David Gordon.

Transitional Living Program

This program offers females between the ages of 18 and 21, who have aged out of the foster care system, to apply for an efficiency apartment on The Settlement Home’s 10-acre property. This allows these young adults to have a little more time to strengthen life skills in a more lenient, safe, and supported environment. Each apartment houses one youth and offers utilities with basic cable/internet service. Residents meet regularly with a therapist who helps them set goals and continue work towards independence. The Settlement Home requires that residents have a high school diploma or their GED, and either have a job or actively pursue higher education during their stay.

a sign in the on-campus charter school. Photo by Scott David Gordon.

Foster & Adoption Program

This program's HQ is housed on-campus but the foster homes are spread throughout the community. The Settlement Home locates, screens, trains, and verifies potential foster and adoptive parents to become providers for them. On top of that, The Settlement Home offers continuing education and development for those chosen to serve and provides on-call support, respite care, and crisis intervention when necessary. The Settlement Home believes that every child has a right to a permanent and stable home and that this campus will be each foster child's last stop before they find permanency in a home whether with their family, a kinship placement or in an adopted home.

Artwork at The Settlement Home. Photo by Scott David Gordon.

On our tour of The Settlement Home’s lively and colorful campus, we quietly moseyed through their small but mighty on-campus UT charter school whilst classes were in session. We passed the high-quality track and field en route to the campus "Clothes" closet. This closet is set up much like a boutique - girls can shop for clothes needed for extracurricular activities, jobs, or just the regular day-to-day. Need a haircut? The boutique also houses the salon where stylists will come in to freshen up girls’ hairstyles from time to time. We also had the opportunity to tour one of the group homes and chat with the therapist on staff. We could not be more elated to be partnered with such a passionate group of driven and amazing women.

Clothes closet. Photo by Scott David Gordon.

Heydon and Ada getting a tour of the clothes closet. Photo by Scott David Gordon.

Wondering how the Settlement Home utilizes our weekly veggie haul? During the week, chefs come in to cook lunch and dinner for the girls using our fresh produce, and the group homes cook for themselves, planning the week and weekend meals depending on what vegetables are available! Meal-planning is certainly another giant step towards self-sufficiency.

Fun fact: with 3 medium JBG CSA boxes being delivered each week for 7 years, that totals to around 1,092 boxes which is over 20,000 lbs of vegetables or around 26,200 servings of fresh vegetables a year! 

The cafeteria decorated for the holidays. Photo by Scott David Gordon.

JBG Sponsored Share Program

During the holidays, a deluge of helpful donations are frequently sent to organizations like this; however, often with the exception of fresh food. As we relish the holiday season with all the many celebrations and overflowing merriment, what better time to shower our neighbors in need with some fresh veggie donations? Your ongoing support of the CSA makes weekly Settlement Home deliveries possible, and we could not support these worthwhile organizations without your generous support. Consider donating your CSA share over the holidays instead of postponing! This time of year can be really tough for the girls at the Settlement Home, and what better way to share holiday joy than through nourishing vegetables. Just email us at farm@jbgorganic.com if you are interested in donating, or if you’d like to purchase an additional share to donate (or purchase one on a loved one’s behalf), you can do that here! Happy Holidays!

The Settlement Home tour. Photo by Scott David Gordon.

CSA Box Contents Week of Dec 17th

CSA Box Contents Week of Dec 17th

Large Box
Beet, Red
Broccoli
Cabbage, Napa
Carrot, Orange
Cauliflower
Citrus, Mixed
Garlic, Green
Greens, Arugula
Greens, Collards
Greens, Spinach
Kohlrabi, Purple
Turnip, White Japanese

Radiant radishes. Photo by Scott David Gordon.

We are getting ready for the impending holidays! They are right around the corner. The Garfield crew threw a fajita celebration last week, and the Hergotz crew is busy hiding presents for their annual Secret Santa and Holiday potluck gathering today. We are hiring for planting crew if you or someone you know want to get their hands dirty and work with the best in the farm business (okay, okay, we know we're biased).  Believe it or not, we already have Spring on the mind!

If you have been ruminating about joining our CSA, keep an eye out for a special promotion that we will be running in January! We have also had a mammoth cauliflower harvest these past two weeks, we will be sending extra to markets this weekend. Be sure to visit the markets this weekend for all your holiday needs! Happy holidays!

Radiant radish rinsing. Photo by Scott David Gordon.

Kohlrabi beauty. Photo by Scott David Gordon.

Fennel textures. Photo by Scott David Gordon.

Carrot rinsing. Photo by Scott David Gordon.

Getting onions in the ground. Photo by Scott David Gordon.

Onion transplants waiting to get in the ground! Photo by Scott David Gordon.\

Transplanting. Photo by Scott David Gordon.

Foggy farm. Photo by Scott David Gordon.

Peeking out from the tractor window. Photo by Scott David Gordon.

Lugging in the greens harvest. Photo by Scott David Gordon.

Radish harvest. Photo by Scott David Gordon.

Fog filled kale field. Photo by Scott David Gordon.

Getting transplants out of the greenhouse and into the fields. Photo by Scott David Gordon.

Pretty farm details. Photo by Scott David Gordon.

Happy holidays, farm friends! 

Holiday stockings for all the good JBG kiddos. Photo by Scott David Gordon.

The farm will be closed on Christmas Day as well as New Year's Day. Therefore, all Tuesdays deliveries and pickups for the week of 12/24 and 12/31 have been moved to Monday 12/24 & 12/31. On Monday 12/24, you can expect all deliveries and pickups to be made at least an hour earlier than normal.

As a gentle reminder, if you don't need your CSA share during the holidays and haven't yet talked to Casey, consider donating your box instead of postponing it. All donated CSA shares go towards our Sponsored Share Program and are delivered to either The Settlement Home or Safeplace. In case you missed it, check out our recent blog post which highlights our 7-year partnership with The Settlement Home. We are so incredibly grateful for our CSA Members' generosity - this partnership wouldn't be possible without our incredible community. Thank you!

Artwork at The Settlement Home. Photo by Scott David Gordon.

Please let us know if you have any questions about your delivery or perhaps have a new favorite recipe you'd like to share. We know that gatherings and meals abound this time of year, so here are some of our favorite recipes that are perfect for this holidays!

For the soup lovers, we're drooling over this coconut and turmeric soup recipe which makes great use of our winter greens.

Photo by Mackenzie Smith.

For the casserole lovers, try this chicken, broccoli, and rice casserole. It's immensely comforting and puts to great use all that broccoli we are harvesting right now. 

Need a quick and simple, but equally delicious and comforting meal to impress? How about throwing together this Asian beef stir-fry with bok choy for the family to enjoy!

Photo by the Migoni Kitchen.

This green pork posole would be a great one-pot dish for Christmas Eve or Christmas night. Pick up some tamales for a complete and simple meal.

If you are more inclined to skip the meats, check out this amazing cabbage steak with balsamic glaze. Who needs those meaty proteins, when you have a big crunchy cabbage? 

Photo by Megan Winfrey.

If you are looking for some great vegetable sides, how about AISD's famous carrots with herbs de Provence? Other great ideas for comforting vegetable sides include purple turnip & garlic mash or some delectable cauliflower skillet cakes. 

Everybody needs something light on their holiday table to break up the heavy and rich foods that usually dominate. Check out this everyday kale salad with infinite options. 

We think that this is the best salad ever. Seriously. This grilled caesar salad is legendary and sure to impress.

Photo by Megan Winfrey.

And finally, the classic New Year's dish, easy black-eyed peas and collard greens!

Need a last minute gift? We've got fun and fashionable farm merch as well as CSA Gift certificates and market bucks. Peruse some options here. Shoot us an email if you'd like us to deliver a gift along with your CSA share! Happy holidays from all of us here at JBG! 'Til next time.

CSA Box Contents Week of Dec 24th

CSA Box Contents Week of Dec 24th

Large Box
Beet, Red
Bok Choy, Baby
Broccoli
Carrot, Orange
Citrus, Mixed
Greens, Collards
Greens, Kale, Dino
Herb, Cilantro
Herb, Fennel
Kohlrabi, Purple
Lettuce, Romaine
Potato, Sweet
Radish
Turnip, Rutabaga

Recipe and Photos by Megan Winfrey

Cleaning out my spice cabinet earlier this week, I pulled out a jar of spices that my good friend (CSA manager) Ada sent me from Israel. I keep them in an old coffee tin, often forgetting they even exist. After removing the lid, the whole kitchen immediately filled up with spicy, pungent aromas that always transport me to a middle eastern spice market, even though I've never been to one. So for dinner that night, some JBG cauliflower, a random Israeli spice mix, and a few other kitchen staples came together to form this warm salad, which we paired with herb crusted chicken breasts. I wish I could tell you what's in the Israeli spice mix, but any combination of salt, pepper, dried dill, and sesame seeds would do the trick.



Warm Cauliflower Salad w/ Israeli Spices & Herbs

• 1 head of cauliflower, roughly chopped
• 1 tbs. olive oil
• 1 tbs. toasted sesame oil
• 2 tbs. Israeli spice mix
• 1/4 cup pepitas, toasted
• 1/4 cup parmesan cheese, grated
• Juice & zest of half a lemon
• 1 tbs. parsley, chopped
• salt & pepper to taste

Heat the oven to 350 degrees.

On a sheet pan, mix chopped cauliflower, olive oil, sesame oil, and spice mix until the cauliflower is coated.

Israeli spices from Ada.

Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned.

While the cauliflower roasts, toast the pepitas over low heat until fragrant. Shake the pan often as to not let the pepitas burn.

Transfer the roasted cauliflower to a serving dish. Top with toasted pepitas, parmesan cheese, lemon juice, zest, and parsley. Combine well, and add salt and pepper to taste. Serve immediately.

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.

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!

CSA Box Contents Week of Dec 31st