Category Archives: Other

How Sweet It Is!

Sweet Potato Harvest Begins

Fall crops are starting to trickle in, making their debut at market this week! Yokna Bottoms sweet potato harvesting is in full swing. We’ve got Beauregard and Covington varieties:

Beauregard – Considered the world’s most popular sweet potato. Prized for reddish-purple skin and sweet, deep orange flesh that caramelizes nicely when baked. Stores exceptionally well.

Covington – Rosy-skinned with super sweet orange flesh, these are a favorite for roasting and mashing.

Also new this week:

Tasty, tender green onions!

…and these adorable Long Island Cheese pumpkins:

Named for their resemblance to wheels of cheese, this heirloom favorite features smooth, sweet flesh and is supposed to make killer pumpkin pies…We’re making one tonight. We’ll let know Saturday how it turns out!

See you Saturday at Midtown Market 7-11 a.m., Tuesday at OXCM 3-6:30 p.m., or back at Midtown Wednesday 8 a.m.-1 p.m.!

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Smoky Chipotle Peppers Are Back!

Yokna Bottoms slow-smoked Chipotle Peppers add sweet, smoky, mild heat and enormous flavor to your favorite dishes. These peppers are good in EVERYTHING – pimento cheese, potato salad, deviled eggs, BBQ sauce, frittatas, salsa, soups, chili, greens, beans…really, EVERYTHING!

Chipotles are jalapeno peppers that have been allowed to ripen on the plants, turning a bright crimson color. The peppers are then smoked over a hardwood fire for days, tended by Farmer Jeff, until the pepper’s moisture is removed and they’ve been imbued with a distinct, smoky flavor.

Because they’re slow-smoked, these lovely peppers have a long shelf life and keep well in the pantry in an airtight container.

Spice up your life this Saturday at Mid-Town Market from 7-11 a.m. or at OXCM Tuesday from 3-6:30 p.m.


My Michelle’s: Locally-Sourced, Southern Style

My Michelle’s extensive lunch buffet features an array of Southern favorites with a healthy, local twist! Entrees, salads, soups, and desserts change daily and offer diners locally-sourced farm fresh veggies. What a delicious way to support local farms!

For hours and weekly lunch special visit My Michelle’s website.

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Summer Harvest, Fall Planting

Seasons Overlap on the Farm

We’ve been enjoying these unseasonably cool August days as we gear up for fall planting!

While we’re still harvesting summer crops, we’re preparing the ground, tending seedlings in the greenhouse, and getting seeds in the ground for our fall growing season.

We’ll continue having eggplant, okra, squash, sweet and spicy peppers, and potatoes through the summer, but it won’t be too long before sweet potatoes, carrots, radishes, lettuces, greens, and turnips appear on the market table!

Look forward to seeing your smiling, vegetable-loving faces at Midtown Wednesdays and Saturdays and OXCM on Tuesdays!


Parmesan Stuffed Tomatoes


Delicious fare from Pastry Affair

Try this seriously delicious sounding recipe recommended by Yokna Bottoms CSA member Sierra Cannon. We’ll have just about everything you need to make Parmesan Stuffed Tomatoes at market this week!

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The Girls of Summer…Goodbye, Taylor & Julie!

It’s been the Summer of the Epic Interns at Yokna Bottoms Farm! Boy, did we luck out when we got these two…

During their three months with us, Taylor and Julie spent countless hours in the field and at market – weeding, tending the chickens, hauling heavy loads of potatoes, waiting on customers, and everything else in between.

Over the summer, they lightened the load of the farm crew, earned our respect and admiration, and also became our friends.

It’s rare to find such incredible work ethic and the dogged determination it takes to get through long, hot, challenging summer days on the farm – but these girls have got it!

We’ll miss you, Taylor & Julie!

Love,
The Yokna Bottoms Family


When Life Hands You Basil, Make Pesto!

Heat-loving basil, a native of India, is thriving right now! We’ve got rows and rows of this sweet and pungent culinary favorite thriving in our fields, ready to throw into your favorite pasta recipe!

Our basil is perfect for pesto and delicious with squash – try asquash and basil frittata for a light summer supper or lovely brunch dish!

We’ll have buckets of basil at Midtown Market from 7-11 a.m. Saturday and OXCM from 3-6:30 p.m. Tuesday…See you there!

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Who’s Your Farmer? Buy Local, Eat Well


Yokna Bottoms heirloom tomatoes

Access to local food is growing! With three weekly farmers markets, Oxford residents have more options to shop directly from local growers and producers.

Yokna Bottoms is proud to sell at every market:

Mid-Town Market
Wednesdays  8 a.m.-1 p.m. and 7-11 a.m. Saturdays

Oxford City Market
3-6:30 p.m. Tuesdays.

Going to the grocery store can be a chore, but shopping the market is an outing – a place to take the kids, catch up with friends, listen to music, sample local goodies, and get to know your farmers.

Here’s a sampling of what you’ll find when you shop local:


Sweet Mardis honey


Summer bounty from Bost Farm


Pumpkin Creek blueberries


Fresh Gulf shrimp from Patti Belle’s Seafood


Spice up your life with the Spicy or Not Veggy


Cherry Creek peaches

Come see us and our farmer friends and eat well all week long!

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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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