Class Wrap-Up: Juicing for Health and Energy

IMG_5027Our first class in the Eating Oxford Institute series was held Wednesday night at The Powerhouse.

Attendees learned the benefits and techniques of juicing from Melody Sharp, owner of Living Foods (formerly Local Flavor).IMG_5096

Melody showed the difference between styles of juicers, how to get the most bang for your buck out of fruits and vegetables, tips for any fruits that need to be peeled/cored before juicing, and more.

The class sampled fruit and vegetable juices, participated in questions and answers, and all departed with a full-size juice, recipe card and coupon.

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We loved having Melody share her knowledge at a fun evening of culinary learning!

Check out the great write-up by LaReeca Rucker in today’s Oxford Eagle, too!

Don’t miss next month’s class, Southern Foods Done Light, taught by Tim Woodard on July 15 at the Activity Center. Details Here.

 

***Eating Oxford Institute is a collaboration between EatingOxford.com, the Yoknapatawpha Arts Council, and the Oxford Park Commission.

(Thank you to Giana Leone IMG_5021of the Daily Mississippian for sharing her photos from the event.)

New Thai Restaurant Now Open

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Setting a Local Table in Oxford

In honor of last week’s Earth Week and the second season of Oxford City Market, I asked Betsy Chapman from Yokna Bottoms Farm to submit a post about Oxford Farms and Farmers. Check out her post below, and say hi the next time you see her at the farmer’s market. –Liz

We’re All in This Thing Together

betsyBy Betsy Chapman

It might come as a surprise, but there’s not a whole lot of “mudslinging” among Oxford’s community of growers and producers. Mud, yes. Slinging, no.

Despite our differences in philosophy and farming practices, the prevailing theme among local farmers: We’re all in this thing together

Whether we’re all under the big tent at Oxford City Market or side-by-side at Midtown, there’s a strong sense of mutual respect, support, and admiration. We know better than anyone the tremendous amount of hard work, time, and dedication it takes to bring thousands of pounds of food into town twice a week to feed our friends and neighbors.

Sure, more farms mean more competition, but it’s healthy competition and that competition is what will drive the market as we work together to build a strong local food economy. Simply put: No farmer wants to sit alone at the market….Fewer farmers means fewer customers.

That said, let me introduce you to the Multi-Farm Dinner my family and I enjoyed after last Tuesday’s first Oxford City Market (OXCM) of 2014:

On the menu:

yokna post 3

Yokna Bottoms spring salad mix with mild, crisp radishes from Charlie Dawson of Canebreak Farm tossed with Yokna Bottoms Green Garlic Vinaigrette – sweetened with Mardis Honey.

Sauteed kale from Will and Amanda Reed of Native Son Farm mixed with Yokna Bottoms collards, seasoned with Yokna Bottoms green onions and spicy peppers, slow-smoked on the farm.

Yokna Bottoms Chow Chow deviled eggs with the farm’s green onion and smoked sweet peppers and my freakin’ awesome homemade chow chow from neighbor and friend Stacey Sanford of the Yoknapatawpha Arts Council.

Delicious homemade whole wheat bread from Christy and Marie of M&J Farm.yokna post 2

Peas from Bost Farm of Mid-Town Market, frozen from last year – still really good!

Iced sweet tea with Yokna Bottoms mint and Mardis Honey.

Dessert: Native Son strawberries with M&J Farm chocolate sauce!

See what we just did there? We made an incredible meal from the collective efforts of several local growers….

What’s on your local plate?

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Betsy Chapman works at Yokna Bottoms Farm and cooks up a storm in her tiny, ill-equipped Oxford, Mississippi, kitchen. Find her and her farmer friends at OXCM Tuesdays from 3-6:30 p.m. on West Oxford Loop and Saturdays 7-11 a.m. at Mid-Town Market, in the Sears parking lot off of North Lamar. For more information on Yokna Bottoms, give Betsy a call at 662-380-2367.

 

***On the subject of our community of local farmers, Will and Amanda Reed (Native Son) are facing a tough time. Their baby Magnolia Jane was recently diagnosed with a rare cancer and is undergoing treatment at Lebonheur in Memphis. Find out how to help support these incredibly hardworking Tupelo farmers: Thoughts and Prayers for Magnolia Jane.

 

Opening Soon: A Food Truck with No Wheels

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Open: New Cafe and Market on College Hill Rd.

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7 Things You Need to Know About My Michelle’s

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New Menu Items at Lenny’s

italian lennysHave you been to Lenny’s Sub Shop lately?

It’s a rare occasion when they change the menu, but it happened in January. They added fresh deli wraps, which are under 500 calories and available on flour or spinach tortillas.

If you haven’t been into Lenny’s for the past couple of years, you also don’t know about the Ultimate BBQ Melt, Black Bean Veggie, or Buffalo Chicken Philly they added in April of 2012.

Have you tried any of these additions to the classic menu? Let us know your thoughts.

 

February 13: Empty Bowls 2014

empty bowlsDon’t miss the annual Empty Bowls fundraiser for The Pantry happening Thursday, February 13, from 11:00 a.m. to 1:00 p.m. at the Oxford University Methodist Church at N. 9th St. and University Ave.

More than a dozen Oxford restaurants will bring soups to the event (last year, Mayor Pat Patterson even made a soup to share). You’ll receive a collectors bowl crafted by the University of Mississippi Mud Daubers and local potters along with bread and a bottle of water in exchange for your $15.00 donation.

The event’s purpose is to remind us all that someone’s bowl is always empty.

Some of the soups you’ll find at this year’s event include:

Chicken tortilla; loaded potato; asparagus potato; chicken noodle; shrimp and okra gumbo; steak and loaded potato; black-eye pea chicken stew; creole tomato basil; Brunswick stew; vegetarian vegetable; butternut squash bisque; broccoli and cheese; Charleston she crab; tomato basil; and jambalaya.

Restaurants that have signed up so far include:

  1. Ajax
  2. Applebee’s
  3. Boure’
  4. City Grocery
  5. Country Club of Oxford
  6. Lamar Lounge
  7. Lenora’s
  8. McEwen’s
  9. McAlister’s
  10. Newk’s
  11. No Time 2 Cook
  12. Oby’s
  13. Old Venice
  14. Oxford Grillehouse
  15. Panini
  16. Proud Larry’s
  17. Ravine
  18. Snackbar
  19. Taylor Grocery
  20. University Club
  21. Volta

***Stay up to date on all upcoming food-related events with the EatingOxford.com event calendar found here.

 

My Michelle’s Introduces Lunch Buffet

my michelle buffetHave you been to My Michelle’s/Nations’ Best at 1308 N. Lamar to try the new lunch buffet?

If you’ve been looking for a healthier option for lunch, look no further. Today’s buffet featured fresh salad; fruit and dip; white chicken chili; three bean soup; meaty pasta bake; BBQ chicken; twice-baked sweet potato casserole; smoked turkey breast; garlic mashed potatoes, asparagus; spinach; baby carrots and squash; mushrooms; and red onion medley.

The buffet is available from 11 a.m. through 3 p.m. Monday through Friday, and each day’s menu is posted on My Michelle’s Facebook page here.

 

 

Only a Few Weeks Left of Farm-Fresh Produce

popsicleA couple of weeks ago, friend and EatingOxford.com reader Sandra Summers sent me some beautiful photos that she took at the Midtown Farmer’s Market. I’m sharing some of them with you here as a reminder that there are only a few weeks left to take advantage of nature’s bounty.

The Midtown Farmer’s Market is open every Saturday from 7:00 a.m. to 11:00 a.m. and Wednesdays from 8:00 a.m. until 1:00 p.m. through October.

Vendor updates can be found on the market’s Facebook page here.     pumpkinsokra

peachesmarket

Where is Two Stick?

two stick“Where is Two Stick?” That’s the question I’ve been asked by several people since last Friday when the restaurant suddenly closed its doors and locals were left wondering what happened.

It turns out that Two Stick is in the process of moving locations and hiring new management. You can find them working on the new location behind The Lyric, which was formerly inhabited by Hullabaloo, and before that, Red House.

No opening date has been announced. Follow the progress on the Two Stick Facebook page here.

Two Stick on Urbanspoon

New Spring Lunch Menu at Honey Bee Bakery

honey bee spring lunch

Honey Bee Bakery just introduced a new spring lunch menu with interesting new items such as a sesame-crusted salmon salad and the Henry Hill sandwich, featuring Stan’s locally cured Prosciutto and salami. Chef Sean Adams is still cooking up rotating soups throughout the week and says the bakery is also now selling NY-style bagels during weekend brunches.

Check out the new menu above or call Honey Bee at 662-236-2490 for more information.

 

Honey Bee Bakery on Urbanspoon

O.E.C Moves and Bistro Burger Moves In

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March 24: Turkish Night with Ibrahim Tabanca

sold out

Have you been missing Turkuaz Cafe? Join its former owner, Ibrahim Tabanca, for a special Turkish Night being held at Petra Cafe on March 24, from 6:00 p.m. to 8:00 p.m.

Turkish music will play, with the possibility of a live performance, while you dine on Turkish delights.

MENU:
Starter Plate: Cracked wheat salad (kisir), dolmas, Turkish pastry (borek)
Main Dish: Sultan’s Delight (Hunkar Begendi) and rice pilaf [[Hunkar Begendi: Stewed lamb meat (vegetables for vegetarians) over creamy roasted eggplant]]
Dessert: Baklava, kataifi and a chef’s special serve with Turkish coffee

PRICE: $30.00 (cash only)

Contact Ibrahim by March 18 to purchase tickets at itabanca@hotmail.com or via phone at 662-801-3587.

Find out  more details on the Facebook event page here.

You Said It: Best Appetizers in Oxford

Pizza Puffs served with four dips

On February 15, EatingOxford.com asked Facebook and Twitter followers to give their opinion on the Best Appetizer in Oxford. Below are their responses. Do these opinions match your own?

Facebook Responses

Rob Cornelius: Pimiento cheese at Volta or artichoke hearts and crab at Lenora’s

JJ Carney: It used to be the Beggar’s Purse at Downtown Grill

Brigitte Rankin: The dip plate at Volta, egg rolls and wontons at Two Stick

Erika Lipe: Red bean roll from Ajax

Kimberly-Erin Fears Ward: Hotty toddy balls at Volta

Ibrahim Tabanca: Petra Platter at Petra Cafe

Najlaa Salameh: Falafel app at Petra Café

Rob Winkler: Pimiento cheese at Volta

Jennifer Herndon Roberts: Boure Spinach Dip

Twitter Responses

@danfmiller: hummus at Volta; sausage and cheese platter at Taylor Grocery

@mbwhitti: BBQ mushrooms at snackbar

@katj_the_great: spicy pimento cheese at Volta

@cadydale: cheese fries with gravy and Louisiana hot sauce at Ajax

@jcchurch: fried pickles at Ajax