News and blog
- Woodson Ridge Farms and Elizabeth Heiskell Catering were featured on the NBC Today Show this morning. It was a wonderful story that you will want to see. Check out the link below
- Debutante Farmer Bloody Mary Mix is now available to order on-line at www.debutantefarmer.com
- Mark your calendar and make reservations for the fall Barn Dinner and Dance at Woodson Ridge Farms on Friday, October 23rd. It will be a fun evening with a buffet dinner, music and a great time. Cost is $50/person. This is the weekend of the Texas A&M game so a great evening option. Reservations at 601.316.0669 or email@example.com.
Erica Hill, correspondent and weekend co-anchor for the NBC Today Show, recently visited Elizabeth Heiskell Catering and Woodson Ridge Farms in Oxford, Mississippi. The purpose of the visit was to learn about the wonderful tomatoes grown at Woodson Ridge Farms and to talk with Elizabeth Heiskell about preparation ideas. Erica and her crew enjoyed an evening Tomato Dinner at the farm while in town. Tune in or set your DVR to the Today Show on NBC, September 3, 7:00 - 10:00 a.m.
Please join us at the farm for this fun and food filled evening!
Check out this wonderful article written by Angela Rogalski for HottyToddy.com! It will give you an inside look to the Heiskells, Woodson Ridge and the Local Produce Club.
Receive 8 veggies, herbs and even flowers weekly at a cost of $350 per 14 week session, just $25/week.
New in 2015:
- More varieties of veggies
- Convenient in-town Oxford delivery at Oxford Floral and Memphis delivery at Sweet Grass Restaurant and St Jude Hospital for employees
- Weekly recipe or preparation tip from Elizabeth Heiskell Catering
- Member appreciation dinner on May 17th at the farm
Sign up today for the tasty weeks ahead at www.woodsonridgefarms.com.
Registration is now available on-line for Woodson Ride Farms' 2015 Local Produce Club/CSA. Sign up today for weekly delivery of farm fresh vegetable, herbs and even flowers!
The farm is offering two 14-week seasons for $350 each. Select one or both seasons to enjoy a 5% discount. Weekly pick-up in Oxford will be conveniently located at Oxford Floral. More details and registration is available at the Local Produce Club/CSA tab.
1 tbl olive oil
5 cloves garlic
1 onion chopped
2 cups peeled and diced eggplant
2 cups chopped zuccini or squash
1 green bell pepper
1 can diced tomatoes
1 tbl dried basil
1/2 tsp salt
1 package frozen cheese ravioli
1 cup shredded mozzarella cheese
Preheat oven to 350, spray 2 1/2 quart baking dish.
Heat the olive oil in a skillet, cook and stir the garlic, onion and eggplant until softened about 8 min. Stir in the zuccini or squash, pepper, tomatoes, basil, salt and pepper. Bring to a boil while stirring. Reduec the heat to med-low and simmer until vegetables are tender about 20 min.
Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer on the baking dish. Spoon the vegetables over the ravioli. Sprinkle the cheese over. Bake about 20 minutes or until bubbling.
YOU CAN PICKLE! YES ,YOU CAN!
Easy Refrigerator Pickles
Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.
- 6 cups thinly sliced cucumbers (about 2 pounds)
- 2 cups thinly sliced onion
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, thinly sliced
Emeril’s Pickled Squash
- 10 cups sliced squash, such as zucchini and yellow summer squash
- 2 cups sliced onions
- Kosher salt, for sprinkling vegetables
- 2 cups white vinegar
- 3 cups sugar
- 1 1/2 tablespoons pickling spice
- 1/2 teaspoon crushed red pepper, optional
In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt and let sit for 1 hour. Drain well.
In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to a boil.
Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2?inch from top of jar. Wipe rims of jars clean, cover with lids and screw tops in place. Process jars in a hot water bath for 10 minutes. Remove jars from water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.
From our Oxford CSA member, Jeane L.
"This weeks inspiration: radish greens
I made a pesto with the greens, olive oil, almonds, romano and garlic.
Broiled some sliced french bread drizzled with olive oil and when cool spread the pesto on them.
Chopped tomato, spring onion, parsley and salt mixed together on top with a sprinkle of Romano"
Thanks, Jeane, I can't wait to try it!
Y'all keep sharing these wonderful creations made with your WRF produce!
See y'all later this morning,