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Saturday, April 19, 2014

Yokna Bottoms Farm

An evolving exercise in organic living, sustainable agriculture

Yokna Bottoms Farm is featured in this week’s Oxford Living as part of an on-going summer series on local farms and farmers. (May 25, 2012, Page 1B, 3B)

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    Local chefs, farmer work together to present fanciful meal

    Outstanding in the Field is described as “a roving culinary adventure,” a kind of restaurant without walls. The founders of this moveable feast promote the use of local produce in local meals prepared by local chefs to be enjoyed by local foodies.

    Roughly 150 people took part in the special $180-per-ticket dinner which celebrated not just the chef who prepared the meal, but also the farmer and the fields that helped produce the meal.

    As people drank a glass of Riesling, they watched as chef John Currence walked through the garden, selecting peppers, radishes and other vegetables to help add to the meal. (October 8, 2010, Page 1B)

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