News and blog

Welcome to the blog.
Posted 9/3/2015 10:59am by Luke and Elizabeth Heiskell.

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!  It will give you an inside look to the Heiskells, Woodson Ridge and the Local Produce Club.

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

Thank you!



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.


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.


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, 


Farm to TableSeptember 25th, 2015

Big Easy Brunch, Sunday, October 18, 2015 Come and enjoy Sunday brunch created by four notable New Orleans chefs!  Details below.      Barn Dance and Dinner, Friday, October 23 Lo

Exciting Updates!September 3rd, 2015

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 belowhttp://ww

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

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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