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Posted 8/31/2015 12:40pm by Luke and Elizabeth Heiskell.

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.

Posted 7/6/2015 8:17am by Luke and Elizabeth Heiskell.

Please join us at the farm for this fun and food filled evening!

Posted 5/5/2015 8:53am by Luke and Elizabeth Heiskell.
Posted 4/23/2015 3:18pm by Luke and Elizabeth Heiskell.

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.  

http://hottytoddy.com/2015/04/23/woodson-ridge-farms-changing-how-families-eat-with-local-produce-club-community-supported-agriculture/

Posted 4/14/2015 3:05pm by Luke and Elizabeth Heiskell.
Woodson Ridge Farms' 2015 Local Produce Club/CSA season is fast approaching with a start date of April 22 or 29th, depending on Mother Nature.  

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.

Thank you!

Dawn

 

Posted 2/27/2015 1:36pm by Luke and Elizabeth Heiskell.

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.

Posted 8/4/2012 8:18am by Luke and Elizabeth Heiskell.

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

1/8 pepper

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.

Posted 6/9/2012 8:31am by Luke and Elizabeth Heiskell.

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.

Ingredients

 

  • 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

Ingredients

  • 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

Directions

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.

 

Posted 5/26/2012 6:22am by Luke and Elizabeth Heiskell.

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, 

Elizabeth

Posted 5/13/2012 4:13pm by Elizabeth Hiatt.

 

Pineapple Kale Juice

Ingredients

  • 1 small pineapple, cleaned
  • 8 leaves of curly kale
  • 1/2 of English cucumber
  • 1 slice of lemon (optional)

Directions

  • Clean the pineapple. You don't need to core it as the core can be juiced. Slice it in pieces that fit into your juicer
  • Wash and peel cucumber and cut it lengthwise to fit into your juicer.
  • Feed pineapple and kale to the juicer. Throw the pulp away. If your pineapple is ripe and sweet, you can add one slice of lemon to your juice. However, most pineapples bought at the store are not sweet enough, so lemon juice is not needed.
  • Juice the cucumber - you can save its pulp for homemade Greek yogurt

 

Kale Mary

  • 1 teaspoon prepared horseradish
    • 1 tablespoon soy sauce
    • 1/2 cup plus 2 tablespoons (5 ounces) fresh tomato juice (from about 2 pints grape or cherry tomatoes, see note)
    • 1/4 cup (2 ounces) fresh kale juice (from about 1/2 pound kale)
    • 2 tablespoons (1 ounce) fresh celery juice (from 4 ribs celery)
    • 2 tablespoons (1 ounce) juice from 2 lemons
    • Dash hot sauce
    • Garnish: celery rib
    • Vodka (optional)

 

 Scrambled eggs with kale and provolone

Ingredients

  • 1 tsp olive oil 
  • 8 leaves kale, washed, de-stemmed, and chopped
  • 1 clove garlic, chopped
  • 3 eggs, beaten
  • 1 slice provolone cheese, torn into small pieces (or cheese of your choice)
  • salt and pepper to taste

 

Directions

  • Heat the olive oil in your skillet over medium-high heat.
  • Add the kale and garlic and saute about 2 minutes, until the kale is wilted but not limp.
  • Pour the eggs over the kale and sprinkle the cheese over the top.
  • Scramble with a spatula until the eggs are cooked through and the cheese is melted.
  • Turn the eggs onto a plate, season to taste with salt and pepper, and serve immediately

 

Momosita's Patty Pan Squash Gratin

Ingredients

  • 12 small scallop squash
  • 2 tablespoons butter
  • 1 small onions, diced
  • 1 garlic cloves, minced
  • 3/4 cup sweet corn
  • 1/8 teaspoon paprika
  • 1 pinch sugar
  • salt and pepper ( I use garlic salt)
  • handful chopped cherry tomatoes ( the sweeter, the better)
  • 3/4 cup breadcrumbs
  • 2 eggs
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 cup parmesan cheese

Directions

  • Preheat oven to 350 degrees.
  • Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
  • Boil the squash covered in 1 inch of water for 2 minutes.
  • Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
  • Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
  • In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
  • Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
  • Sprinkle the parmesan cheese over the top and replace the squash tops.
  • Bake for 30 minutes.

 

Root Veggie Chips with Greek Yogurt Dip

Chip Ingredients

1 quart peanut oil for frying, or as needed

1 large beet, peeled and sliced paper-thin

1 large sweet potato, peeled and sliced paper-thin

1 turnip, peeled and sliced paper-thin

sea salt to taste

freshly cracked black pepper to taste

1 tablespoon malt vinegar, or to taste

                   

Dip Ingredients

  • 1 cup plain Greek yogurt
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 clove garlic, finely minced
  • 4 green onions, finely chopped
  • 2 tablespoons lemon juice, or to taste
  • salt and ground white pepper to taste

 

    Directions

  • Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  • Carefully fry beet, sweet potato, and beet slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes.
  • Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool.
  • Season chips with sea salt, cracked black pepper, and malt vinegar to taste.
  • Combine yogurt, parsley, mint, garlic, and green onions together in a bowl. Stir lemon juice, salt, and white pepper into yogurt mixture to your taste preference.

Elizabeth Heiskell Catering, LLC and Woodson Ridge Farms to be Featured on NBC Today Show August 31st, 2015

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 lea

2015 Local Produce Club/CSAJuly 26th, 2015

2015 Local Produce Club/CSA Shares available Sign up today to enjoy seasonal, fresh, local vegetables, fruit, flowers and herbs on your dinner table each week, while supporting local, sustainable agri

Farm to TableJuly 6th, 2015

Tomato Dinner Time! Join us on Saturday July 18th at 7:00 p.m. for the Tomato Dinner.  See below invitation for details. For reservations contact dawn@woodsonridgefarms.com or 601.316.

Have a Question?

Contact Us Online or Call 662-719-5305 for Luke
For catering inquiries call Elizabeth at 662-719-7409

"The weather is still like spring, clear and warm, and young silver leaves in all the trees. Golly, I miss the hills and fruit trees and things now. Think of all that grand country to walk and ride through, and yet folks will make their homes in a city! I feel like now I'd like to build me a log cabin out on Woodson Ridge and just set." - William Faulkner in a letter home to his mother,  March 8, 1925

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