Category Archives: Other

I Am the Egg(plant) Man… Goo Goo G’Joob

Tahini Roasted Eggplant

Lord have mercy – we have a lot of eggplant! We hope y’all are enjoying these big, meaty beauties. Unlike more dainty vegetables (um, lettuce, that would be you), eggplant holds its own as either entree or side dish. Excellent grilled, fried, sauteed, or en casserole, eggplant makes for a great meat substitute and is right at home in your favorite Greek or Italian dish. We’ve got several varieties including Black Beauty, Black King, Ping Tung, Raja, and Machiaw. With this easy preparation you get the classic flavor of smoky, sesame infused baba ganoush without all the work! Tahini Roasted Eggplant 1 lb. Eggplant, thinly sliced 3 TBSP Tahini 1 TBSP Olive oil 2 Cloves garlic, minced 2 TBSP Lemon juice Parsley, chopped Salt & Pepper Toss eggplant with tahini, olive oil, garlic, lemon juice, parsley and salt and pepper. Roast at 425 degrees until brown, about 20 minutes.

Canned Goodness! Our delightful and hardworking interns Julie and Taylor have been cooking up a storm! These two have been invaluable additions to the our summer crew and now they’re adding value to our surplus summer veggies by turning extra tomatoes, green beans, peppers, and onions into pickles, sauces, jellies, and jams. Look for Yokna Bottoms canned goodies this Saturday at Mid-Town and Tuesday at OXCM. And take a minute to thank Julie and Taylor for their contribution to the local food scene!

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On the Menu… Caprese Salad Bites & Farm to Fork Field Trip

We may be sweltering in the humid deep South but we’re eating like the locals on the sunny, windswept Isle of Capri, enjoying the island’s signature salad of basil, tomatoes, and fresh mozzarella: Insalata Caprese.

Our lovely sugar sweet, pink-fleshed German Lunchbox tomatoes make charming little Caprese salad bites. This heirloom variety offers heavy yields of firm, egg-sized tomatoes, perfect for snacking, salads, or tucking into lunchboxes.

Only available commercially since 2006, German Lunchbox seeds were carefully saved by a Missouri man whose family brought the variety with them upon immigrating from Germany.

And so Italy and Germany join forces to create this adorable, tasty summer appetizer…

German Lunchbox Caprese Salad Bites

German Lunchbox tomatoes, halved
Basil leaves, cut into strips
Fresh mozzarella, bite-sized pieces
Olive oil
Salt & pepper

Top tomato halves with cheese and basil. Sprinkle with salt and pepper. Drizzle with oil. A smidge of white balsamic reduction here would be lovely, but is optional.

Farm to Fork Field Trip

University of Mississippi Rebel Quest kids enjoyed a day on the farm, complete with potato digging, hanging out with the chickens, and a farm to fork lunch prepared by Chef Joel Miller of Ravine using Yokna Bottoms veggies and chicken from Zion Farm in Pontotoc:

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Oodles of Noodles: Funtastic Chinese Noodle Beans!

Just as everyone’s figured what the heck to do with kolhrabi, we’ve added another unusual but delicious vegetable to the market table: Chinese Noodle Beans!

These long, skinny whip-like beans are vigorous growers prized for their firm texture and rich, complex flavor – sweet and earthy.

We’ll have both green and red varieties and unlike most burgundy hued beans, the Chinese Red retain their lovely color after cooking.

These incredible 18 inch long wonders are perfect for steaming, grilling, adding to your favorite salad, and stir-frying.

Betsy’s Noodle Bean Shiitake Stir-Fry
Mr. Brown has delicious local shiitake mushrooms – pick some up at OXCM and Mid-Town and tell him we sent you!

1 bunch Chinese Noodle beans, ends snapped
8 oz. Shiitake mushrooms, woody stems removed
1 TBS. sesame oil
1 jalapeno, diced
1/3 cup sweet onion, diced
1 clove garlic, crushed
1 TBS. ginger, grated
Dash of soy sauce and rice wine vinegar

Get your biggest wok or skillet hot, toss in sesame oil, onions, pepper, and beans. Cook til tender but crisp. Remove from pan, drizzle in a bit more oil and add mushrooms. Cook til they’re lightly browned. Add beans, ginger, garlic, dash of soy sauce and rice vinegar and cook just a minute or two more. Serve with red quinoa or jasmine rice and Sriracha.

Farm Talk

Farmer Betsy’s visit to Studio Whimzy’s Healthy You Creation Camp:

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Patriotic Potatoes: Happy 4th of July!

Cookouts, parades, fireworks, and potato salad – as American as apple pie!

We hope you’re putting your Yokna Bottoms RED, WHITE, & BLUE potatoes to good use this 4th of July. Our patriotic potatoes are delicious, sustainably grown , and perfect for your Independence Day celebration!

Try this recipe for United “Tates” of America!

If you haven’t tried them yet. pick some up this Saturday morning at Mid-Town Market from 7-11 a.m.

Summer Lovin’

Tomatoes. Squash, & Eggplant

Summer Squash & Eggplant Bake

When it comes to summer farmers market veggies, the the eyes are indeed often bigger than the stomach…And occasionally people (um, me) come home from market with armloads of delicious summer goodies having forgotten that they (again, me) are leaving town the next day…A troubling, albeit delicious conundrum…Needless to say, I just had a really big dinner:

Summer Squash & Eggplant Bake
Sauteed Balsamic Green Beans
Rosemary Roasted Fingerling Potatoes
Sliced Cucumbers
Peaches, Berries & Cantaloupe

Try this easy, light casserole showcasing Yokna Bottoms squash, eggplant, and tomatoes:

Summer Squash & Eggplant Bake

2 lbs. eggplant, sliced*
2 lbs. summer squash, sliced*
3 medium tomatoes, sliced*
1/2 cup sweet onion, diced*
3 cloves garlic
Fresh oregano*
Fresh thyme
Salt & pepper
Olive oil
*available at market this week

Salt eggplant and let it sit for about 10 minutes. Rinse and drain. Drizzle a little oil in the bottoms of a good-sized casserole dish. Layer slices of eggplant and squash in dish, drizzling with a little oil, sprinkling salt and pepper, and tossing in onions and garlic as you layer. Top with tomato slices and herbs.

Bake at 350 degrees, uncovered for about 35 minutes. You could top with some homemade bread crumbs and/or a little cheese if you’d like.


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Summertime… And the Living is BUSY!

Lone volunteer sunflower

Signs of summer are popping up all over the farm – in the form of a lovely volunteer sunflower, a crew of great WWOOFers and interns, healthy tomato and watermelon plants, and long, busy days.

We’re stepping quick these days to keep up with planting, harvesting, cultivating, distributing to CSA members, and participating in three weekly markets!

This week’s market tables saw the first squash, tomatoes, eggplant, and peppers of the season. We’re looking forward to a bountiful summer and want to hear about what you’re doing with your summer veggies.

Summer squash cornucopia

Blushing Purple Russian tomato

Melon blossom

Farm Lunch: Killer Kohlrabi Cakes

Delicious kohlrabi cakes and stir-fry

The Yokna Bottoms crew was recently treated to lunch by awesome WWOOFers Reynaldo and Hannah, who are not only great workers but great cooks. They whipped up these tasty fritters with our most unusual/bewildering vegetable: Kohlrabi!

We’ll only have kohlrabi for about a week longer, so act fast and try this easy recipe courtesy of Reynaldo:

Yokna Bottom’s Super Quick & Easy Kohlrabi Fritters

Kohlrabi comes from the Austrian name Kohlrübe which means “Turnip Cabbage”. It is in the same family as broccoli, cabbage, and collard greens and is enjoyed extensively in German speaking countries as well as in southern India. Kohlrabi is rich in fiber, protein, vitamin C, vitamin B6, potassium and other nutrients. These kohlrabi fritters will not only be a huge hit at the family table (kids love them!), they’re super easy to make. The unique robust flavor of the kohlrabi cakes can be described as light vegetarian crab cakes.

1 Kohlrabi, peeled & shredded
2 Eggs
1/3 cup Flour
Oil for frying
Salt and Pepper to taste
Fresh Herbs

Simply mix the Kohlrabi, eggs, flour, salt and pepper, and herbs in a bowl. Scoop about 1/3 cup into the frying pan and fry both sides till golden brown.

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Field Trip! Kids on the Farm

Sampling some farm food

Nothing we like more than getting kids out on the farm! On Wednesday forty-six young adventurers from UM Horizons Summer Learning Program marched down the road to the fields to spend the afternoon with the Yokna Bottoms Farm crew.

We dug potatoes (which they found utterly fascinating), hung out with the chickens, and talked about our favorite veggies and how we grow them.

Then we all headed over to the shade for a farm food tasting featuring just-harvested carrots, turnips, beets, and broccoli plus some homemade kale chips.

After an enthusiastic sampling of veggies, they all went home with handfuls of fresh lavender and mint.

Stop and smell the lavender

It’s U-Pick Time!

Summertime and the berries are juicy…

Sunday, June 22
4-7 p.m.
26 CR 471

We’ve got ripe blackberries all over the farm and we’d love to share them!

FREE for CSA Members
$10/per family or no charge if we split the pickings

Natural bug repellent strongly suggested along with long sleeves, pants, and closed toe shoes.

Call Betsy at 662-380-2367 for directions or questions.

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Mississippi Mud! Sweet Potato Planting & Farm Field Day

A muddy but bountiful harvest day!

Mud has been a dominant theme on the farm as of late and we’ve been doing our best to not let it slow us down. (Believe it or not, the internet actually provides detailed instructions on how to properly walk through mud: How To Walk Through Mud and Not Get Stuck. Wish I’d read that one a little earlier in the week…)

Anyhow, in spite of the weather, we’ve managed to harvest and distribute lots of good food for our CSA members, plant some sweet potato slips, and are looking forward to having folks out Saturday for a farm field day.

With all we’ve got going, we sure are happy to have lots of extra help from our awesome residential interns Julie and Taylor #1, new WWOOF guest Reynaldo, and in-town interns Susan, Taylor #2, and Kelly.

Here’s the gang with Farmer Jeff – taking advantage of today’s unusually dry weather:

Getting sweet potatoes in the ground

Taylor #1 with an armload of sweet potato slips

We hope to see you all at Mid-Town Market on Saturday and out on the farm that afternoon for some good old-fashioned family fun!

Here’s what we’ve got planned:

Yokna Bottoms Farm Field Day
Saturday, June 14
26 CR 471

Farm Activities 
4-8 p.m.
Community Potato Dig
Blackberry Picking
Farm Tours and Fun Info Sessions
Farm Food Potluck

Drum Circle & Open Jam
8-10 p.m.

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Lettuce Turnip the Beet: Enjoying Spring’s Bounty on the Farm

Beautiful scarlet turnips and green kohlrabi with fresh thyme

Farm days can be long and hard – we’ve found that vegetable puns are a good way to pass the long hours spent weeding, hoeing, harvesting and packing.

And with each season bringing an array of new veggies, we get a “crop” of new puns…
So lettuce “turnip the beet!”

We’re still in the midst of a super bountiful and busy spring and we’re enjoying bringing in lots of lettuces, turnips and beets to our CSA members, regular customers, and local chefs.

Some highlights to look for Tuesday at Oxford City Market and Wednesday and Saturday at Mid-Town:

Rouge Romaine Lettuce  Adds beautiful color, flavor and zest to salads.

Scarlet Turnips  Gorgeous, hot pink salad turnips with sweet, crisp, white flesh and spicy, red skin.

Chioggia Beets  Sweet and tender with light red skin and beautiful rings inside, like red and white candy stripes.

You’ve got some good eatin’ in your future…
May the “fork” be with you!

Yokna Bottoms Farm Field Day

Saturday, June 14

Save the date and join for some fun on the farm!

Farm Activities 
4-8 p.m.
Community Potato Dig
Blackberry Picking
Farm Tours and Fun Info Sessions
Farm Food Potluck

Drum Circle & Open Jam
8-10 p.m.

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Potato Patch Dispatch: Beautiful New Potatoes Coming Soon!

Farmer Doug checking on the potato patch

Doug did a potato “test” earlier this week and reported that new potatoes are on the way! We’re planning on bringing in a few of these beauties to our CSA distribution and market this week. And will you just look at these!

No Photoshopping! That’s what they look like, folks! See you Saturday at Mid-Town, Tuesday at OXCM, or BOTH!

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Special Lunch! Eatin’ Good at Della Davidson

Yokna Bottoms CSA member Kylie enjoys a healthy lunch!

Doug and Betsy felt a little like the Mick Jagger and Keith Richards of farming, causing quite a sensation when they delivered 40 lbs. of Freckles, Red Buttercrunch, Romaine, and Oakleaf lettuces to the Della Davidson cafeteria on Wednesday during lunch.

Met with enthusiastic cheering, clapping kids, you’d have thought they were hauling in 40 lbs. of candy – apparently lettuce is all the rage at Della Davidson.

The Yokna Bottoms crew then joined Della Davidson students today for a celebratory Good Food for Oxford Schools “Special Lunch,” featuring lettuce the kids grew in their school garden plus salad greens from the farm.

Della students dined on fresh from the garden salad, “fried” okra, baked sweet potatoes, homemade wheat rolls, and baked chicken on the bone in high style – classical music in the background and flowers on every table.

Good work, Sunny Young, Della cafeteria staff, and Good Food for Oxford Schools for making lunch fun, healthy and meaningful!

Summer CSA Membership Special

12 Weeks of DELICIOUS Summer Veggies!

June – August
Full Food Share $240
Half Food Share $145

Call Betsy at 662-380-2367 for more info!

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