Category Archives: Other

Keep Calm & Keep Warm! Spring’s on the Way

Looking out the window at the ice-crusted ground, it’s hard to believe that we’re less than two months away from the 2015 market and CSA season!

But we have it on good authority that Spring is indeed headed our way. Our greenhouse is filling up with the plant starts that in just a few short – and hopefully warmer – weeks will fill CSA boxes and the market table. If you haven’t signed up for your 2015 CSA membership yet, now’s the time!

So until then, keep calm and keep warm with a big bowl of Yokna Bottoms Quick White Bean Chili, featuring our delicious farm-smoked chipotle peppers plus chopped jalapeno and bells that we froze way back in September!

Yokna Bottoms Quick White Bean Chili

1 onion, finely chopped
1-2 cups bell pepper, chopped
1/4 cup jalapeno pepper, sliced
3-4 chipotle peppers, sliced
2 cloves garlic, crushed
2 TBS. olive oil
2 cans organic cannellini beans, drained
1 package frozen sweet corn
1can organic diced tomatoes or about 1 cup of your favorite salsa
1 tsp. cumin
4 cups water or stock (can sub veggie or chicken bullion for more flavor)

Heat oil over medium heat then add onions, bell pepper, chipotle peppers, and garlic. Saute til onions are translucent. Add cumin and cook about a minute, toasting it lightly. Add water and bullion or stock. Next toss in tomatoes or salsa, beans, corn, and jalapenos. Bring to medium boil and reduce heat to simmer. If you’re in a hurry, this dish can be ready in about 30 minutes or you can allow it to simmer on very low heat for a longer cooking time. Also, a great crock pot dish! Serve with grated cheese, tortilla chips, and avocado.

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Hittin’ the Sweet Spot: Chocolate Granola with Mardis Honey is the Bee’s Knees!

Mid-winter can be a rough time of year for local food lovers longing for spring’s promise of farm fresh greens, broccoli, lettuces, carrots, and cabbages.

Market and CSA season isn’t too far off but until your crisper is brimming with North Mississippi’s finest locally-grown veggies, keep your spirits up by using local ingredients whenever you can!

Larry and Joanne Mardis (and their bees!) out in Taylor offer some of the best tasting honey you can find. During market season, they’re at Mid-Town and OXCM but you can always grab a jar at the Farmer’s Market Store, Living Foods and Larson’s Cash Saver.

This isn’t necessarily “health food” granola, but it sure is good! Perfect for a weekend brunch, this indulgent granola is sweet with just a touch of sea salt and is delicious with Brown’s Dairy milk!

Chocolate Coconut Granola
with Mardis Honey

3 cups old-fashioned rolled oats
1/2 cup unsweetened coconut flakes (I used Bob’s Red Mill)
1 cup organic chocolate chips
1/2 cup nuts (I used local pecans)
1/3 Mardis Honey
1/2 almond butter
3 TBS unsweetened cocoa
Few dashes of cinnamon
Pinch of sea salt to taste

Over medium low heat, combine chocolate chips, almond butter, honey and cocoa. Melt and stir until smooth. Careful it doesn’t burn.

In large mixing bowl, combine oats, nuts, cinnamon, and coconut. Add chocolate mixture and stir until oats are coated. Toss in sea salt and taste. Adjust honey and salt to achieve the perfect level of sweetness/saltiness.

Spread out on large baking sheet and pop in the oven at 275 degrees until lightly browned and toasty, about 20 minutes. Stir frequently during baking.

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All in a Days Work:  Philosophy & Farming

As many of you know, Yokna Bottoms Farm co-founder and owner, Doug Davis, wears many hats. Aside from being a farmer and leading advocate for sustainable agriculture in Mississippi, Doug is a professor in the School of Education at the University of Mississippi.

In September 2013, Doug gave the Drake Lecture, an invited address sponsored by the The Education Foundations Society, at the annual meeting of the Society of Philosophy and History of Education in Oklahoma City.

Doug’s lecture focused on the relationship between education, climate change, and local food.
This lecture was recently published online, open source, as the lead article in the
Journal of Philosophy and History of Education.

Here is a link to the published version of Doug’s lecture:

The Drake Lecture
Douglas R. Davis, University of Mississippi 

Joys of Small Town Living…

Picking up some local homemade butter at the gas station!

 Delicious Brown’s Dairy Farm butter can be found at Lindsey’s Chevron!

They also had Brown’s yogurt and fresh eggs.

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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!

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.


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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, or download our 2015 CSA Membership Packet on our website!


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!


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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

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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