Tag Archives: organic

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.

-Betsy

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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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A Spring in Our Step: Cold Hardy Kale and Collards in the Ground

It’s gonna be a delicious spring! Tuesday’s clear, blue skies and sunshine had us itching to get some of our most cold hardy plants in the ground. We spent the afternoon down in the field, elbow deep in loamy soil, planting dozens of tiny Siberian kale, Champion collards, and assorted mustards. Won’t be long before these babies are on your dinner table! Our 2014 CSA distributions start in April and we’re doing everything we can to prepare for a successful spring. If you haven’t signed up yet, now’s the time to secure your spot. Click here for more info or call Yokna Bottoms Farm hotline operator, Farmer Betsy, at 662-380-2367!


Culture Club Fermentation on Wheels Comes to Yokna Bottoms! Gaining Ground Hill Country Chapter Sustainabilty Speaker Series/Vegetarian Potluck: Fermentation on Wheels 6-8 p.m. Wednesday, Feb. 26 Yokna Bottoms Farm 26 CR 471 Oxford Bring the family and a vegetarian dish to share! What do miso, kombucha, sauerkraut, kimchi, yogurt, and Tabasco sauce have in common? They’re all members of the Culture Club, fermented foods that are produced or preserved by microorganisms. Gross, right? No! Fermented foods offer tons of health benefits and are easy to make. Enter Fermentation on Wheels: Fermentation on Wheels is a community of gastronomic nomads focused on providing free food education across the United States. Our community has converted a school bus to house a fully equipped kitchen and workshop space powered by solar. Fermentation on Wheels is now traveling across the country to harvest produce alongside small-scale farmers, and hold workshops on the importance of fermentation and micro-agriculture. We want to give people the tools to consume foods more thoughtfully and also provide communities with a direct line to their local food source. By traveling the country, visiting farmers, and connecting farmers with consumers, we hope to make a powerful statement and encourage the importance of strong, sustainable food practices and values.

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