Author Archives: Betsy Chapman

Be a CSA Superhero!

Yokna Bottoms CSA members are our partners in ensuring that REAL food – real GOOD food – is available in our community!

Your CSA membership is one of the most direct ways to contribute to building a strong, sustainable local food economy. How?

Community Supported Agriculture

– Gives small, sustainable farms support to plan, prepare and grow the food that CSA members enjoy during the coming harvest season.

– Means buying directly from your farmer, offering more return to the grower and a personal relationship between customer and producer.

– Provides jobs and meaningful work for farm employees.

–  Keeps local food dollars in the community.

– Guarantees freshness and quality that can’t be promised by grocery stores where vegetables have traveled hundreds or thousands of miles before being shelved.

– Ensures produce grown with environmental integrity and harvested at its peak of taste and nutritional value.

Joining a CSA is putting your money where your mouth is!

We hope you’ll consider joining us in our 2015 mission to put good food on the tables of our friends and neighbors.

For more information or to sign up, call 662-380-2367 or visit www.yoknabottoms.com!


Oxford Organic Mothers Night Out


Friday January 30 from 5:30-7
Powerhouse Community Arts Center
Oxford, MS

Have some fun, mama! You deserve it!!!

Join Oxford Organic Mothers for a fun Mom’s Night Out at Knit 1’s 5th annual Fiber Festival Reception!

Meet up at 5:15 at the Powerhouse Community Arts Center in Oxford Mississippi to kick off one of the most incredible festivals of the year and hear guest speaker Jennifer Miller as she discusses color theory and the personal journey of color emotions, trying new and surprising color combinations, and cultivating inspiration.

This opening reception is sure to be a great time (it always is!) with something to learn and lots of fun ladies to meet.

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Preserving the Harvest: Planning Ahead for Fresh Eating Year-Round

A chilly winter evening calls for a simple, comforting slightly decadent meal of roasted broccoli and cauliflower soup and homemade molasses wheat bread.

Luckily, the freezer provided and Yokna Bottoms broccoli and cauliflower harvested in November became soup in January!

It may be counter-intuitive to start thinking about food preservation in the dead of winter, but it’s never too early for CSA members to start preparing to preserve the coming harvest.

After all, your CSA membership is an investment in the way you eat – why not make the most of your food dollars by preserving part of your foodshare for fresh, year-round eating.

The off-season is a great time to:

– Look for sales on home canning and freezing supplies and stock up when you find good deals.

– New to food preservation? Nervous about canning? Read up! Great books can be found at the library, online information is abundant and you can visit the Lafayette County Extension website for info on canning andfreezing.

– Make notes about which foods you wish you had right now! Consider stocking up and preserving your favorite veggies and fruits the next time they’re in season.

– Create a food preservation calendar so you can plan, gather supplies, budget your time, and know the best preservation methods for what will be in season each month.

– Need more freezer space? Now’s the time to keep an eye out for a good deal on a used chest freezer! Check out Oxford MS Resale for local postings.

In the meantime, if you happened to freeze some broccoli and cauliflower try our recipe – or keep it local by using Brown’s Dairy milk at The Farmers Market Store and Mississippi-made cheese at Living Foods.

Yokna Bottoms Roasted Broccoli and Cauliflower Soup

4 cups, chopped broccoli and cauliflower tossed in a little oil
1 half large sweet onion, chopped
2 large carrots, chopped
2 Tbs. butter
4 cups chicken or veggie stock
1 cup milk
6 oz. shredded extra sharp white cheddar

Roast broccoli and cauliflower on 425 degrees, about 20 minutes until nicely caramelized.

Saute onions and carrots in butter until tender. Add broccoli and cauliflower to onion mixture. Then add chicken or veggie stock. Add salt and pepper to taste and a pinch of smoked paprika.

Simmer for about 15-20 minutes. Remove 1-1/2 cups from pot and puree the remaining mixture with immersion blender. Return reserved veggies to pureed mixture. Simmer for about 5 minutes. Remove from heat and stir in milk and shredded cheese.

Adjust seasonings. Optional toppings: more cheese, parsley, green onions, Greek yogurt, crumbled bacon, homemade croutons.

Serve.

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Yokna Bottoms Farm 2015 CSA Memberships Available!

It may be the dead of winter, but we’re already getting ready for Spring! Catalogs are being perused, seeds are being ordered and CSA members are signing up!

To get in on the good food, give us a call at 662-380-2367, email us yoknabottoms@gmail.com, or download our 2015 CSA Membership Packet on our website!

KEEP ON GROWING!


Sweet Gum Springs Apothecary
FREE Trunk Show & Workshop


When ~ January 17, Saturday
Where ~ BTC Old Fashioned Grocery in Water Valley
What time ~
10-11 am – Workshop on Medicinal Plants of the Deep South with Lindsay
11 am-2 pm Trunk Show of Sweet Gum Springs Apothecary herbal preparations

Join your favorite Mississippi herbalists for hot herbal tea, good company, and plant geekiness ~ all in the coziest spot in Water Valley!

RSVP

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Happy New Year! Peas & Greens in 2015

With the delightful indulgences of the holidays nearly behind us, you just might be vowing to swear off refined sugars, train for marathons, and eat better in the coming year…

If you’re looking to make good food and strong community ties a priority in 2015, Yokna Bottoms Farm has got you covered!

In 2014, our CSA members enjoyed a wide variety of farm-fresh, seasonal vegetables along with weekly recipe ideas and nutritional info, farm tours, blackberry picking, drum circles, live music, potlucks, digging potatoes, and a sense of truly belonging to Oxford’s close-knit sustainability community.

Reflecting on the year, we’re proud of our hard work and deeply grateful for a supportive community of local food lovers.

To say “thank you,” we’re offering a 10% discount to returning members and 5% discount for new members who sign up by Jan. 1!

Call us and reserve your spot for 2015 at 662-380-2367 or email us at yoknabottoms@gmail.com.


Peas and Greens in 2015

Here’s a flashback from last year: Betsy’s recipe for good luck in the coming year!

Yokna Bottoms Smoky Chipotle Black-Eyed Peas

Way to Go, Magnolia Jane!

Good news for our friends at Native Son Farm: Magnolia Jane Reed is thriving!

After an eight month battle with cancer, doctors at St. Jude Children’s Research Hospital declared this brave little fighter to show “no evidence of disease.”

Magnolia is the daughter of Will and Amanda Reed, owners of Native Son Farm in Tupelo and champions of sustainable agriculture.

Magnolia and her family have inspired us with their grace, courage and strength.

Read more about this awesome family here.

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Big Week for Local Food!

Here it is, almost Christmas, and Yokna Bottoms Farm still has food on forks all over town! One of the joys of farming in Mississippi – you just might have a field of lovely lettuce in December…

Yokna Bottoms’ beautiful mixed lettuces, collard greens, broccoli, kale, spinach, green onions, Brussels sprouts, and Jerusalem artichokes can be found on the menu at Oxford Canteen, Snackbar, City Grocery, Living Foods, My Michelle’s, Ravine and even Bramlett Elementary!

Sunny Young and Good Food for Oxford Schools crew served up samples of Yokna Bottoms lettuce during lunch on Tuesday.


Sunny Young, Chili Judge

In addition, locally-sourced ingredients dominated at Gaining Ground’s Solstice Showdown Chili Cookoff! This fantastic event drew CSA members, market customers, farmers, and chefs and the results were a deliciously good time. Local veggies, meats, dairy and grains were featured in an impressive array of chili recipes, including Doug’s Yokna Bottoms Green Chili Stew and Chef Corbin Evans’ Pigs Head Pozole Verde.


Doug with farm friend Greg Johnson


(Super-talented) Chef Corbin

And finally…Named Favorite Local Farm in the Local Voice’s 2015 Local Favorites Awards, Yokna Bottoms found itself in good company, alongside other winners Brown Dairy, Woodson Ridge, Bost Farms, and Canebreak Farm!

Big week, good year for local food. Our thanks to everyone in Oxford’s farming/sustainability community.

Keep on Growing!

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Ho, Ho, Ho! Happy Holidays from Farmer Santa 

Consider giving yourself, your family, or someone you love the gift of good food this holiday season!

Both new and returning CSA members can save when signing up before January 1, 2015.

Foodshare Options

Full Size $650
Half Size $385

Return CSA Members 
– Save 10% before Jan. 1  (Full: $585/Half: $346.50)
– Save 5% after Jan. 1 (Full: $617.50/Half:$365.75)

New CSA Members 
– Save 5% before Jan. 1 (Full: $617.50/Half:$365.75)

Visit the Yokna Bottoms CSA page or call (662) 380-2367 for more info.


Gaining Ground Solstice Showdown Chili Cookoff

Wednesday, December 17
6-8 p.m.
The Powerhouse

Baby, it’s cold outside…but you’ll be feeling HOT, HOT, HOT at Gaining Ground’s Solstice Showdown Chili Cookoff! Here’s the lowdown on the showdown from event brainchild and sustainability goddess Stacey Sanford:

What inspired GG to host a chili cook off? 
We wanted to mix it up a little!

What will entries be judged on – just taste or is there more to it?
There are four categories people can enter- vegetarian, local (must include one local ingredient), budget (must include total cost to make), and conventional (just a regular recipe).

Who are the judges?
GG is a community- we will all be judges! Everyone will receive a judging card.

How about prizes? Is this just about the glory being named #1 Chili Maker or can winners expect to go home with a little something?
Oh, there are prizes! Be prepared to take home a little something that reflects the character of the category won!

What are the key components of a good chili, in your opinion?
For me, the winners have the most stuff- beans, veg, noodles- the more the merrier!

Finally, the International Chili Society lists nearly 3,000 chili contests. Why is chili such popular cook off dish?
I think because it is easy- just set it and let it cook. there are so many ways to do it right,and it just tastes so good!

You don’t have to cook to come taste and judge! Suggested $5 donation to come judge only, but it is open to anyone! No need to be a member or even ever been to a Gaining Ground meeting!

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The Gift of Good Food

Yokna Bottoms Farm 2015 CSA memberships now available!


Late fall on the farm…

Harvest season may be over, but we’re keeping plenty busy on the farm during the off-season: chopping firewood, clearing pines, and planning for another great year of building a sustainable local food system for Oxford families and food lovers!

CSA members are the heart and backbone of the sustainable agriculture movement!

The off-season means a break from markets and so we’re especially grateful for our loyal return CSA members and new members, whose support keeps the farm up and running!

Our relationships with our members and their families, keep us going too – it is a joy to know you and be part of your lives and dinner tables!

Consider giving yourself, your family, or someone you love the gift of good food this holiday season!

Both new and returning CSA members can save when signing up before January 1, 2015.

Foodshare Options

Full Size $650
Half Size $385

Return CSA Members 
– Save 10% before Jan. 1  (Full: $585/Half: $346.50)
– Save 5% after Jan. 1 (Full: $617.50/Half:$365.75)

New CSA Members 
– Save 5% before Jan. 1 (Full: $617.50/Half:$365.75)

Visit the Yokna Bottoms CSA page or call (662) 380-2367 for more info.

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