News and blog
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,
Pineapple Kale Juice
- 1 small pineapple, cleaned
- 8 leaves of curly kale
- 1/2 of English cucumber
- 1 slice of lemon (optional)
- 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
- 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
- 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
- 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
- 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
- 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
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
- 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
- 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.
Thanks so much to those that have contacted us about our Community Supported Agriculture program. We are so excited to be providing Oxford and the surrounding area with local, affordable produce. Here’s the skinny:
The seasons run for 12 weeks and the first bags will be distributed on the first Saturday in May, which is the 5th. Every week following through Saturday, July 21st, shareholders will receive enough vegetables to feed a family of four for a week. We offer more variety, and more delicious heirloom varieties, than any farm around, and honestly, blow even the local grocers out of the water with our variety and abundance. And it's grown HERE! Yay local!
To thank our first members this season, we are offering a discounted rate of $300/share, which ends up being about 2 weeks for free. In addition to this, the first 50 members will also be invited to a Farm to Table Dinner prepared by Chef Elizabeth Heiskell at the Pole Barn sometime in the later Spring.
We are dedicated to bringing fresh, local produce to everyone in our area. To that end, for every 10 shares an organization or person refers, a share will be donated to a needy family in their name. We are very excited about this program and hope you will help to spread the word about it.
Every Saturday there will be plenty to see at the Farm. Not only will you be able to pick up your nice, big bag of veggies, but there will be tables of more produce from the farm and outside vendors of baked goods, sweets and arts as well. Occasionally we will have music to add even more good times to your farm visit.
We accept cash, checks and credit cards for your membership. Please make your check payable to Woodson Ridge Farms. I will be happy to come pick up cash and check payments anywhere in Oxford. If you are using a credit card, please call me and I'll take it down over the phone. My phone number is 662-832-7291, just holler and I'll get your share reserved. You're going to be so glad you did.
Thanks again for your interest and we look forward to sharing our bounty with you!
Eat your veggies!
Woodson Ridge Farms
Oxford, MS 38655