Category Archives: Farm and Garden

This week at the farm…bees love watermelons!


Watermelons are finally here and our shareholders couldn’t be happier!  Did you know that a watermelon contains about 6% sugar and 92% water by weight?  Last week at our distribution, Alex and Nicolas weighed one of our Georgia Rattlers at around 20 pounds!  The fruit is not only delicious, but is ultra-hydrating and contains large amounts of beta carotene, vitamin C, and lycopene.  As well, recommends watermelon as a remedy for kidney and bladder infections as well as bloating.

We grow several varieties of watermelon, including Georgia Rattlesnake, (pictured above,) Sugar Baby, Crimson, Stone Mountain, and the newer Moon and Stars variety, which has been around since 1926.  Its rind is dark green/purple and has many small yellow circles (stars) and one or two large yellow circles (moon).

Our apiary has been such a great help in pollinating our melon fields this summer.

Kevin carefully rescues a swarm from a nearby branch.

The apiary: Kevin keeps our bees happy and healthy so they can keep our plants happy too!





















Check out this video about how bees work!



Don’t forget our full moon drum circle this Saturday night (August 13) at the farm!  Here’s the event page with more details.

Also, Join us at Taylor Farmer’s Market this Saturday morning from 8-12 for local, organic produce, eggs, pork, gulf shrimp, breads, jams and jellies, pickled and canned vegetables, as well as beautiful handmade products and kickin’ live music.  We’ll bring the melons!

Keep growing!  Viva las locavores!

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A Garden of Garlic: A Treat For Us All

Hey, Ya’ll!  We have a real treat for you coming up at distribution and market this weekend: Gourmet garlics.  That’s right—GOURMET garlics!   Gourmet garlics have only been around in the US since about 1989 and are still quite rare and hard to find available for purchase. We are very happy to present and offer to you our abundant harvest of over 2000 bulbs! Be prepared to kiss white “grocery-store” garlic goodbye! Or, if not, these gourmet garlics will make a nice addition to your culinary pursuits and will certainly spice up your food and your life in new and tasty ways. We will have 5 varieties available including the following:

Ajo Rojo:  A long-storing, hot, rich, full-flavor Creole variety garlic . Creoles are among the scarcest of all garlics. They were Cultivated in Spain and spread through the travels of theConquistadores.

Early Italian Red: A rich, mellow, soft-neck Artichoke* variety garlic. This is an excellent all- around general use garlic and an excellent baker, richly flavored with light to medium pungency.

*The Artichoke variety of garlic includes the type we typically think of when we think of garlic, as that is what is sold in most  grocery stores in our part of the country. Many people are unaware that there is more than one type of garlic. That’s another reason we are so excited to have these beauties!

Applegate:  A superb, mild Artichoke variety garlic that is excellent for raw eating as in pesto or added as something crunchy to tuna or chicken salad (it’s that mild) or cooking where you want only the most delicate hint of garlic in your dish.

We hope you will come and check ‘em out, give ‘em a try, and let us know what you think!  

Yay for variety! Yay for garlic that keeps us well and healthy and makes food taste great!

–Amanda Margolis

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Taylor Farmers’ Market Tomorrow!

Chard, Radishes, and BeetsWe had another successful distribution today at the Powerhouse.  Tomorrow, we will be at the Taylor Farmers’ Market from 8AM-noon with fresh produce, so please come out and join us!  At the market, you can enjoy great music, have your pick of delicious fresh produce ranging from eggs to spinach, sample freshly made bread, and browse the large selection of arts and crafts.  If you can’t make it out tomorrow, then no worries because it will continue every Saturday until October.  For more information about the market and Plein Air community, please visit their website at

Tomorrow at the market, we will have several varieties of lettuce, beets, chard, mustard, mizuna, turnips, spinach, cilantro, snap peas, new potatoes, and radishes.

Featured recipe to utilize some of our produce:  Tossed Salad with Citrus Dressing


4 cups torn fresh spinach
4 cups torn leaf lettuce
3 medium navel oranges, peeled and sectioned
2 tablespoons thinly sliced radishes

½ cup orange juice
¼ cup lemon juice
¼ cup vegetable oil
½ teaspoon seasoned salt
1/8 teaspoon paprika
1/8 teaspoon pepper


  1. In a salad bowl, toss the spinach, lettuce, orange sections and radishes.  In a blender, combine the dressing ingredients; cover and process until blended.  Serve with salad.  Refrigerate any leftover dressing.


Also, the farm will be hosting its first-ever summer camp this summer!  More information about dates and how to sign up will be coming soon.

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Organic Oxford

This summer we enjoyed visits from students of all ages, from two to twenty-two, and hope to continue much more of this in the coming months as we excitedly embark on our second year of sustainable agriculture here in Oxford while encouraging ongoing enrichment in all of our lives – that which occurs both inside and out of classrooms, from books as well as places and people. If you are a teacher, or know of one, who may be interested in visiting Yokna Bottoms, having us come into your class to talk with the students or perhaps starting a garden or composting program of your own at the the school then shoot us an email at – we’d love to help connect our next generation with the land they live on!

Two students who visited with us this past summer recently shared the fruits of their labor and we’d love for others to have an opportunity to see it as well. For a project in a New Media class, Ole Miss graduate journalism students Lindsay Jordan and Dani Ligato created an interactive blog to raise awareness about organic food and sustainable living in Oxford, MS.  You can check it out at here. Many friends of the farm are featured, from Shannon Adams and co. at Honey Bee Bakery to Liz’s Farmer’s Market store on North Lamar. While this just touches on the numerous individuals, businesses and organizations that are working to make our community a greener, healthier and more sustainable one to live in it is a refreshing take on ongoing efforts in a positive direction that are worth applauding.

Also, thank you to Daniel Morrow (orchestral director of Music In the Hall), for a recent post on where he shared some of his favorite things about 2010 (including us!). We are happily humbled to be featured in the same list as Tom Franklin and Edward Sharpe ;-)

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2011 Shares Now Available!

If you are interested in purchasing or learning more about food-shares for this coming 2011 season, please read below and contact us ( if you would like to recieve a Registration and Order Form. Remember, we’re capping the shares at 100 this year so there is a limited number available! Be sure to get your order form in by Jan. 1 and take advantage of our Holiday Discount and assure that you will be a part of the Yokna(patawpha) Bottoms Farm family in the new year!
Mission Statement

Yokna(patawpha) Bottoms Farm is a Community Supported Agriculture (CSA) farm. We are a community of individuals working together to produce locally grown food using sustainable agricultural practices, and to promote sustainable and organic agriculture as a viable agricultural system in north Mississippi. The Goals of Yokna(patawpha) Bottoms Farm are to: 

1. Produce local food using sustainable natural agricultural practices.

2. Support sustainable agricultural farmers and artisans in north Mississippi (farmers, farmers’ markets, and local businesses selling locally produced products).

3. Serve as a research site for learning and developing successful organic agricultural practices within north Mississippi’s ecosystem, climate, and soil zones.

4. Provide educational services on local food and sustainable agriculture.

5.  Facilitate community life through cooperative production, service and celebration.

Community Supported Agriculture

Yokna(patawpha) Bottoms Farm is a Community Supported Agriculture farm (CSA). A CSA is an organizational model for small farms common in the slow foods movement that provides small local farmers, usually organic, a steady income while allowing the farmer to share the risks and rewards of small-scale food production.


A Yokna(patawpha) Bottoms Farm food-share for the 2011 growing season (May-October) is a portion of all food produced during the season. A food-share does not represent a share of ownership or commitment to the farm aside from your initial payment. Food-shares will be sold on a first pay, first to receive a share basis. Full payment must be received in order to guarantee a 2011 share. See price list on next page.

For the 2011 growing season, 70% of all produce will be dedicated to food-shares. Total food-shares will not exceed 100. Thus, one full food-share is approximately .7% (.007) of all food produced on the farm between May 1 and October 31, 2011, which we anticipate to be roughly $15-20 worth of produce per week. The remaining 30% of farm produce (in addition to any unclaimed food-shares) will be sold at local farmers’ markets as well as to local restaurants and businesses.

Two types of food-shares will be available for the 2011 growing season: Weekly Oxford Delivery and U-Pick. In addition, food-shareholders will have a choice between a full food-share (1 distribution/week), half food-share (2 distributions/month), or a quarter food-share (1 distribution/month). Food-shareholders in 2010 (financial or labor) will receive a 5% discount and there is a 5% discount for shares purchased prior to January 1, 2011. The price increase for half and quarter shares accounts for the cost of increased handling.

Weekly Oxford Delivery                                                                                                                       

  Base Price(after Jan. 1st) Estimated Points/Month* 5% Return ShareholderDiscount 5% Early HolidayDiscount 10% Early/Return ShareholderDiscount
Full Share $400 71.5 (16.5/week)** $380 $380 $360
Half Share $225 34 (17/twice  a month) $213.75 $213.75 $202.50
Quarter Share $125 17 (once a month) $118.75 $118.75 $112.50


U-Pick at the Farm

  Base Price(after Jan. 1st) Estimated Points/Month* 5% Return ShareholderDiscount 5%Early Holiday Discount 10% Early/Return ShareholderDiscount
Full Share $300 71.5 (16.5/week)** $285 $285 $270
½ Share $165 34 (17/twice  a month) $156.75 $156.75 $149.50
¼ Share $80 17 (once a month) $76 $76 $72


* One share is a subscription to receive .7% (1/100 of 70%, or .007)*** of all food that will be produced (harvested) on the farm from May 1- October 31, 2011. The way that CSAs serve to support local farms in a unique manner is that they help farmers share the risks and rewards of growing food sustainably. Thus, depending on the harvest, the total points per share may exceed or be less than the estimated total distribution. Actual point values will vary weekly based on the amount of available fresh produce from the farm. One point is equivalent to one dollar based on the market value of fresh, local, organic produce and may vary based on produce quality and market conditions.  The estimated point values are our target goal and estimated yields are based on last year’s farm production and planting plans for the 2011 growing  season (see below).

** Full shareholders will receive two extra distributions because there are 26 weeks during the 6 month season. 

***The remaining 30% of produce will be sold at farmer’s markets and to businesses.


Past Performance

Year Months Dollar value of full share Distributions Total Points Distributed/Share
2010 4 $200 16 (+ 2 Bonus) 214 (20 bonus)
2011 6 $400 26 ??? Our goal is 400!


Distribution: Distribution of food shares will be weekly. Those purchasing full shares should make arrangements for themselves or someone in their place to pick up produce each week. Half shares (2x per month) and Quarter shares (1x per month) are still encouraged to come each week, though anything beyond their 1-2 distributions must be purchased separately. Shares will be available for pick up at the farm or at locations in Oxford and Taylor, days/times to be announced. Weekly share allocations are determined by a point system based on the total amount of food available each week and the number of shares being distributed. The point system allows food-shareholders the opportunity to select the types of produce they want. Point value limits may be placed on certain items of produce in order to allow all food-shareholders the opportunity to receive a specific item of produce (heirloom tomatoes, for example); however, we may run out of some items during distribution. The farm attempts to avoid the use of plastic products as containers for food shares and request that shareholders provide their own containers for food distribution. Heavy duty Yokna(patawpha) Bottoms Farm, CSA cloth bags are available to purchase for $12/bag on the CSA Order Form (see next page).  

Communication: The farm has a blog website (, a Facebook page, and an email listserv with a weekly newsletter for all food-shareholders and farm supporters. These resources will be used to provide continual information about activities on the farm and serve as a forum for information and discussion relevant to local, sustainable, food production.

Events: We will be hosting or sponsoring periodic events to support local artisans and growers, raise awareness of and promote the farm, build community, and as fundraisers to support the farm.

Community Service: In conjunction with our goals of supporting local foods and building community, we strive to be actively involved in community projects and efforts. In support of this effort, we encourage all food-shareholders to volunteer to support activities that promote local growers and artisans—ie, volunteer at local farmers markets, earth day activities, the Oxford Community Garden, and other activities and events in addition to volunteering at the farm itself. We will provide a schedule of activities and events through our communication services and post weekly work hours on our blog.

Angel Shares: If you would like to purchase an additional food-share to be donated at the farm’s discretion to a family in need, you will be able to do so at the bottom of our Order Form. For just 3/4 the cost of a full share, with the farm paying the difference, you can give a gift that is truly priceless this holiday season. Healthy, nutritious food is often difficult to come by for those with financial difficulties and with your help we can make sure everyone in our community is eating healthy! 


 Sample 2011 Order Form:

Item Price Quantity Total
Full Share Oxford Delivery $400.00    
Full Share Oxford Delivery, 5% Discount $385.00    
Full Share Oxford Delivery, 10% Discount $360.00    
Half Share Oxford Delivery $225.00    
Half Share Oxford Delivery, 5% Discount $213.75    
Half Share Oxford Delivery, 10% Discount $202.50    
Quarter Share Oxford Delivery $125.00    
Quarter Share Oxford Delivery, 5% Discount $118.75    
Quarter Share Oxford Delivery, 10% Discount $112.50    
Full Share U Pick at the Farm $300.00    
Full Share U Pick at the Farm, 5% Discount $285.00    
Full Share U Pick at the Farm, 10% Discount $270.00    
Half Share U Pick at the Farm $165.00    
Half Share U Pick at the Farm, 5% Discount $156.75    
Half Share U Pick at the Farm, 10% Discount $149.50    
Quarter Share U Pick at the Farm $80.00    
Quarter Share U Pick at the Farm, 5% Discount $76.00    
Quarter Share U Pick at the Farm, 10% Discount $72.00    
100% Cotton, Yokna Bottoms Heavy Duty Tote Bags $12.00    
Angel Share(s)  $300.00    

 Please call or email us (info. under the “To Contact” tab at the top of the page) if you have any questions at all. All forms and payment should be mailed to; Yokna Bottoms Farm, 26 CR 471 Oxford, MS 38655.

The care of the earth is our most ancient and most worthy, and after all, our most pleasing responsibility.” ~ Wendell Berry

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Today at Tallulah’s!

Come visit us again TODAY

for your last chance to get

Fresh, Local & Organic Produce

from Yokna Bottoms Farm

Friday, 11/19 fr. 4:00-6:00 PM

Next to Tallulah’s Kitchen on University Ave.

*Also this week, we’ll have

local honey, homemade soap, breads, hummus,
butternut squash, herbs and eggs

from our Taylor Farmer’s Market friends

and will be joined by Native Son Farm of Tupelo, MS!


We will be back again at Tallulah’s for the FINAL TIME this Friday from 4-6 PM with even more delicious fall vegetables! Come early to make sure you get the best selection. In addition, it will be getting darker and colder sooner this weekend so we’ll once again have hot apple cider available to warm you up on the inside – but don’t be a silly kitten and forget your mittens! Come buy local and support fresh, organically grown produce that’s good for you, your family and your community! Help us spread the word by telling your lovers and friends to come on by as well! Need still more reason to come out?! In addition, some of our  friends from the Taylor Farmer’s Market will be joining us this Friday so if you are missing (or have missed out on) the TFM then come on by and say hello while checking out locally-made soaps from Cypress Lake, honey from Mardis farms as well as baked goods, hummus, fresh free-range eggs and more from Taylor Creek Farm as well as incredible veggies from Native Son Farm of Tupelo, MS.

This Week’s Harvest
We will be back at Tallulah’s this Friday from 4-6 PM as our fall produce is still going strong! Remember, if you were a shareholder current with their hours/payments at the end of September then you are entitled to two free shares this season if you’d like. However, anyone at all can come and purchase some of our freshly picked produce so please feel free to spread the word or come yourself even if we haven’t seen you in a while! If you ever get a hankering for fresh greens now is the time to come see us and get it while it lasts! For those that wish to have fresh, local and organic produce here in Oxford come by and show your support! Our collards are extremely high quality and a deep shade of green you don’t see in supermarkets, the cabbage heads are absolutely beautiful and our broccoli is breath-taking … and all of these can be on your plate just hours after having been rooted in soil. Straight from farm to table – can’t get any fresher than that!  
– Broccoli
– Cabbage
– Radishes (four different varieties)
– Spinach
– Collards
– Swiss Chard
– Kale
– Green Onions
– Mesclun Mix Salad Greens (Kale, Arugula & Assorted Lettuce)
– Turnips
– Mustard Greens
– Black Seeded Simpson Lettuce
– Fresh Herbs: Oregano, Mint, Rosemary, Cilantro 

Also, this week from Native Son Farms in Tupelo, MS you can pick up some of their wonderful produce as well, including; Red leaf lettuce, Romaine lettuce, Lacinato Kale, Red Russian Kale, Mesclun, Asian Salad, Sweet Hakurei Turnips, Watermelon radishes, Rainbow Chard, Heirloom Beets, Baby Arugula, Savoy Leaf Spinach, Braising Mix, Napa Cabbage, Bok Choi and Carrots!

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Weekly Update, Oct. 4-10

Hello, Hello & Hello Again!
 “We never know the worth of water till the well is dry.”  ~ Thomas Fuller
And so, cool becomes cold in the time it takes for a day to pass. Out comes the winter wear, the sweaters and flannel sheets. Thankfully, the first frost of the fall held off graciously for Sunday’s dinner – which brought several hundred guests from all over the South (and some from as far as Colorado, Vermont and California) out to the farm to experience an exceptionally gorgeous Mississippi Autumn afternoon and a truly incredible meal arranged by several local chefs and organized by John Currence of City Grocery. It was invigorating to see so many people appreciating local cuisine and these talented culinarians being complimented for their fresh, healthy choices garnered primarily from our bountiful region.
The chill that hung in the air as the sun set Sunday night sunk into the low-sitting bottomland Monday morning when we got up at sunrise for a our ritual garden yoga and we hardly made it through meditations before our fingers had gone frozen and our toes lost sensation. Deep breaths will have to be taken indoors until spring rolls around again. We saw the OIF crew off with hot cups of coffee and wished them luck on their road trip – next stop Dallas. We hope they’ll decide to include us in next summer’s tour!
This was a particularly early frost, so it doesn’t look like we’ll be getting any fall tomatoes as ours were just beginning to flower and even hung a few little green globes that will now become fertilizer for next year. So, too, has our second round of winter squash succombed to the cold (with the first round a casuality of hot-weather insect booms). Notes taken and lessons learned. And, finally, it looks like we’ve picked the last of our peppers. Come visit us at the market this weekend to get the last of those colorful and spicy capsicums! However, the broccoli, chard, onions, turnips, collards, cauliflower, lettuces and all of our other fall produce looks to be thriving. Once it begins to come in, it will do so in a rush so be sure to visit us on Fridays (except for this week) at Tallulah’s in Oxford or at the Taylor Farmer’s Market on Saturdays. 
Outstanding Evening
Thanks to everyone who attended and assisted with Sunday’s Outstanding in the Field dinner out at the farm. We had a great time getting to meet so many wonderful people, thoroughly enjoyed the food and the wine and are excited about the possibility of similar events in the future at Yokna(patawpha) Bottoms Farm. Be sure to check out Friday’s Oxford Eagle for some photos and an article on the event! Special thanks to the OIF crew and to John Currence and all the other great chefs who really made the night! Visit our blog (see below) for a few photos from the evening, with more to come … 
Upcoming Events
Oct. 23 ~ First, be sure to mark you calendars for our next drum circle of the fall season on Saturday, October 23 beginning at sunset and going into the evening! The moon will be full and the bonfire will be higher than ever as it is sure to be a night perfect for dancing, drumming and huddling close!
Oct. 31 ~ Come visit our table at The Powerhouse for the Yoknapatawpha Arts Council’s Healthy Halloween family fun day before heading out with your children to fill their bags and buckets with sweets!
Cultivating in the Classroom
We were stoked to host RebelQuest this summer in conjunction with The Ravine, and are excited about some possible partnerships in the works with local schools at every level – from elementary to university. If you are a teacher, or know of one, who may be interested in visiting Yokna Bottoms, having us come into your class to talk with the students or perhaps starting a garden or composting program of your own at the the school then shoot us an email at – we’d love to help and connect our next generation with the land they live on! Campus or classroom gardens are a growing phenomena and just what Mississippi schools need – so plant your own garden and decorate your own soul.
This Week’s Harvest
Since the majority of what we had ready to pick for fall produce went toward’s Sunday’s dinner (lettuce, radishes, onions as well as some remaining sweet potatoes), we will not be setting up at Tallulah’s again this Friday but only be at the Taylor Farmer’s Market Saturday with what vegetables we do have – including the final harvest of our productive peppers! We look forward to the next few weeks when the rest of our fall harvest will be rolling in and we can share with you some of these beautiful greens and root crops we’re growing! For now, come see us on Saturday at the market for a little of what we have below. Remember, unless you were a shareholder at the end of the season all produce now is being sold as the CSA is finished for the year. For shareholders you are entitled to two free distributions at your discretion anytime during the fall. Anyone wishing to join as a CSA shareholder next season, stay tuned for enrollment in early 2011!
– Bell Peppers
– Jalapeno Peppers
– Hungarian Wax Peppers
– Bannana Peppers
– Cayanne Peppers
– Habenero Peppers
– Anaheim Chili Peppers
– Sweet Potatoes
– Okra
– Radishes
– Mint, Rosemary, Basil and Oregano 
Featured Recipe: Grandpa’s Raw Sweet Potato Chips
We didn’t have to look long or far for this one, an incredibly simple idea of what to do with those small-sized sweet potatoes we have left. Touted by Alison’s own father, Boyd Mason of Pascagoula, MS, this is the best (and only) way to enjoy your fall Mississippi sweet potatoes. Let us know if you agree! For those looking for a light and healthy snack or an easy appetizer when entertaining, try Grandpa’s Raw Sweet Potato Chips!
– 5-10 small sweet potatoes
– salt
– pepper
– appetite
First wash the sweet potatoes under warm water to remove any remaining dirt. Slice as thin as you can get them (the thinner the better). Sprinkle with salt and pepper to taste (recommended twice the amount of pepper to salt). Enjoy!
In and Around Town
Big week running into an even bigger weekend in and around Oxford. Hopefully, you were able to catch some of the great lectures today at the Overby Center Auditorium of the Ole Miss campus for discussions focusing on issues race, gender, ethnicity, generational identity, inequality and institutional history for this year’s Day of Dialogue (final talk concludes at 4 PM). Tonight, check out Music in the Hall, if you haven’t already had the opportunity to do so, for some of the area’s best live music in an intimate setting just off the square. This week’s show includes Cary Hudson, Star & Micey, and The Minor Adjustments and kicks off at 7 PM ($5 for members, $10 at the door). Tomorrow, laugh it up with Oxford’s only comedy troupe – LaffCo – performing at The Powerhouse at 9 PM or drop by Proud Larry’s for the Hwy 61 Blues Museum Benefit. Not enough music festivals around for you? Well, here is another you won’t want to miss! This weekend, drive just north of town for Foxfire Ranch’s Fall Festival Friday-Sunday – we hope to be there late Friday evening to groove with Silas Reed & Da Books and Zephyr Ellis. Also this weekend is the commencement of Southern Star Yoga’s Healthy Living Workshop – check it out to learn about how you can make small changes to your diet and lifestyle to be a healthier person. As if that isn’t enough for your weekend wanderings, Saturday is jam-packed with things to do – from the Dash for Hash 5k on campus to the Blessing of the Animals at St. Peter’s Episcopal Church. Want to go for a weekend drive? Head north out to Sardis Saturday morning to help out with the Sardis Lake Clean-Up Day or drive South to visit us at the Taylor Farmer’s Market and listen to local legends Adrian Baron Robbins, Kelley Norris and Marlena Jarjoura. Not enough? The First National Bank of Oxford is hosting the County Fair on the Square Saturday from 10 AM – 2 PM right in the middle of it all! How to unwind after all that fun? The weekly Bahai meeting, Get Inspired!, has moved from Wednesdays to Sundays so stop by 534 Hwy 6E for an informal gathering of those practicing or interested in learning more about this religion at 3 PM – bring a poem to read, an instrument to play or just your ears to listen. Call Susan at 816-9959 for more information. Finally, in honor of National Coming Out Day, the Sarah Isom Center for Women & Gender Studies will host a panel discussion titled, “Coming Out Faithfully: Faith, Religion, and Sexualities,” at noon Monday, Oct. 11, in the Faulkner Room in the Archives & Special Collections on the  third floor of J.D. Williams Librar yon the campus of the University of Mississippi. And if you missed Tom Franklin on NPR earlier in the week discussing his new novel  “Crooked Letter, Crooked Letter”, check it out on the NPR website.
Keep on growing …
In love,
Doug, Alison, Daniel and Sophia
Yokna(patawpha) Bottoms Farm, CSA

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