Category Archives: Other

Farm to School: A Farmer (and educator’s) Perspective

farm pic

Recent presentation by Yokna Bottoms Farm founder and owner Doug Davis. From the perspective of a farmer and an educator, Doug presented his thoughts on the Farm to School movement at the request of Good Food for Oxford Schools coordinator Sunny Young.

Farm to School

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Fall Shindig on the Farm! House Concert: The New Agrarians

As the end of a fantastic 2014 season draws near, we’re ready to throw down on the farm!

In celebration of local food, Yokna Bottoms Farm and Gaining Ground – Hill Country Chapter have invited The New Agrarians to perform at the farmhouse on Nov. 13, following their set on Thacker Mountain Radio. The trio of talented singer-songwriters will go on at 9 p.m. but we’re gonna make a whole night of it!

Guests are invited to begin arriving at 6 p.m. and enjoy some great Yokna Bottoms Farm food. Local favorites The Old Ways will go on at7:30 p.m. BYOB and feel free to bring a dish to share if you’d like.

We have space for 60 guests. To reserve your spot, we request pre-payment of $20 at our Oxford City Market booth (Tues. 3-6:30 p.m.) or at our Saturday distribution 8-10 a.m. at OXCM on West Oxford Loop.

For more info, call Betsy at 662-380-2367 or email atyoknabottoms@gmail.com.


The Market Table

Fall bounty on the market table! New this week: We’ve got tender, delicious collard greens plus AWESOME carrots, hakurei turnips, radishes, green onions, kale, lettuces, mustard greens, Mesclun mix and more!

Here’s the schedule for Tuesday markets/CSA distributions:

Tuesdays, 3-6:30 p.m.
Nov. 4 The Powerhouse
Nov. 11 The Lyric
Nov. 18 The Lyric
Nov. 25 The Lyric

* Beginning Nov. 1, Saturday distributions will be held from 8-10 a.m. at the Oxford City Market West Oxford Loop location.

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OXCM Moves Indoors for Fall

With days getting shorter and chillier, Oxford City Market plans to keep shoppers shopping and vendors vending through the fall.

OXCM is moving to the Lyric and the Powerhouse for the remainder of the season. Yokna Botttoms Farm Tuesday CSA distributions will continue from 3-6:30 p.m.

We’ll have lots of delicious fall veggies with the added bonus of toasty warm venues and great performance spaces for musical guests!

Here’s the schedule for Tuesday markets/CSA distributions:

Tuesdays, 3-6:30 p.m.
Oct. 28 The Lyric
Nov. 4 The Powerhouse
Nov. 11 The Lyric
Nov. 18 The Lyric
Nov. 25 The Lyric

* Beginning Nov. 1, Saturday distributions will be held from 8-10 a.m. at the Oxford City Market West Oxford Loop location.


The Market Table

Fall bounty on the market table! We’ve got AWESOME carrots, hakurei turnips, radishes, green onions, kale, lettuces, mustard greens, Mesclun mix and more! Come see us Saturday at Midtown from 7-11 a.m. or Tuesday at OXCM from 3-6:30 p.m.

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Green Onion Chipotle Cornbread


This green onion and chipotle studded cornbread was a hit at last month’s Gaining Ground meeting and since several attendees have asked for the recipe, I thought I’d oblige. The recipe features locally stone-ground corn meal from the Grit Girl and honey from Taylor’s Mardis Honey!

Green Onion Chipotle Cornbread

3 Yokna Bottoms green onions, chopped finely
1/4 cup Yokna Bottoms chipotle peppers, finely chopped with seeds removed
1/4 cup Mardis honey
3/4 cup Grit Girl cornmeal
3/4 cup unbleached flour
3/4 tsp. salt
3 tsp. baking powder
2 eggs
1 cup buttermilk
1/4 cup oil

Get oven hot at 425 degrees. Heat oil in cast iron skillet in the oven while you mix up the batter.

Mix all dry ingredients. Then add your eggs and buttermilk and stir until just mixed. You don’t want to over mix your batter. Pour into hot skillet and bake about 20 minutes. Serve with Yokna Bottoms pepper jelly!

-Betsy


The Market Table

Fall bounty on the market table! This week we’ve got gorgeous radishes, green onions, kale, lettuces, mustard greens, Mesclun mix and more! Come see us Saturday at Midtown from 7-11 a.m. or Tuesday at OXCM from 3-6:30 p.m. 

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People’s Climate March

Leading up to the 2014 United Nations Climate Summit, people around the world are mobilizing to put pressure on our world leaders to take a stronger stance on climate issues.

Students for a Green Campus and the faculty of the Environmental Studies Minor are joining in efforts to bring awareness right here in Oxford.

So join us on the steps of the Lyceum as we march to the courthouse steps in the square, asking our elected officials to take larger steps towards protecting the environment and the people in it! We will meet at 4 p.m. for poster prep and will begin our march at 5 p.m.

We’ll see you there!


Yokna Bottoms Fall Equinox Solidarity Drum Circle

9 p.m. Saturday, Sept. 20
26 CR 471

In solidarity with the People’s Climate March, Yokna Bottoms Farm will host a community drum circle gathering the night before the march.

Bring an instrument and some friends and let’s drum up some good vibes for greater awareness and action on climate issues!

Camping available for out-of-town marchers in need of accommodations. Call Betsy at 662-380-2367 for more information.

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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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