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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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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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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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Po-ta-to, Po-tah-to…

Potato planting has commenced at Yokna Bottoms Farm!

Cool, dry, blue skies…couldn’t have been a more lovely day to tuck seed potatoes into the soft, dark bottomland soil…As farmers and aesthetes, we couldn’t help but take a few minutes away from planting to photograph these downright beautiful spuds:


Mountain Rose, Yukon Gold, & Purple Majesty

We’ve got 1,000 lbs. of seed potatoes going into the ground and are expecting to harvest in about 110 days, somewhere around the middle of June, maybe a little earlier. Be on the lookout for these interesting and tasty varieties:

Red Lasoda – “Beautiful smooth red skin with pure white flesh. Known as the best storing red potato, will keep for months.”

Yukon Gold – “Thin, smooth eye free skin and buttery, yellow tinged flesh.”

Rio Grande – “Not your average russet, Rio Grande has elevated levels of antioxidants along with exceptionally high yields and well above average storage qualities.”

Mountain Rose – “Gorgeous, rosy-skinned and fleshed tubers, these versatile, all-purpose spuds are deliciously moist but not waxy textured. Mountain Rose is extra nutritious and high in antioxidants.”

Purple Majesty – “These ever-so-delicious potatoes are purple through and through—with wine-dark skins and succulent purple flesh.”

French Fingerling – “A petite, sleek and slender heirloom potato. Its rose colored skin is thin and smooth. Its flesh, creamy yellow and splashed with pink, is succulent, firm and waxy. Thin delicate skin doesn’t need to be peeled. It has a robust, nutty, earthy and buttery flavor when cooked.”

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We’ve got a Face to Book!

Yokna Bottoms has a Facebook group now!

Check us out HERE to see some more pictures, join in on one of our forum discussions or to just show your support!

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