Southern Oaks Farm

Southern Oaks Farm Homegrown variety of fruits, vegetables & pecans from our family owned and operated farm right in the heart of Farmington, AR! ❤️

09/01/2026

Making fresh pesto sounded intimidating, but it was SO EASY & takes no time at all!

A great way to use up all the basil growing in your garden! 🌿

It’s getting CrAZy out here in the garden and orchard! 🤪But, don’t worry we are planting a fall garden too! 😅Pray for m...
08/11/2026

It’s getting CrAZy out here in the garden and orchard! 🤪

But, don’t worry we are planting a fall garden too! 😅

Pray for my husband & my sanity along the way! 🙈

We FINALLY got to pick 2 Pixie Crunch apples from the orchard! 🍎🍎These are considered “lunchbox” apples because of their...
08/09/2026

We FINALLY got to pick 2 Pixie Crunch apples from the orchard! 🍎🍎

These are considered “lunchbox” apples because of their smaller size. They were crisp and the perfect amount of sweetness! It was definitely worth the wait!

Next year will be even more fun as we let more of the trees bear fruit! They’ll be more mature and ready for production. 🌳🍎🍑


08/07/2026

💜 Cooking Our Purple Magic Molly Potatoes for the First Time! 🥔

These beautiful potatoes did NOT disappoint! 😍 The deep purple skin was gorgeous, and the inside was just as beautiful. And the flavor?! Delicious!

Here’s how we made them:

🥔 About 1½ lbs Purple Magic Molly potatoes, halved
🫒 A few tablespoons olive oil
🧀 ⅓ cup grated Parmesan cheese
🧄 ½ tsp garlic powder
🌿 ½ tsp paprika
🌿 ½ tsp oregano
🧂 Salt to taste

Directions:
Add a few tablespoons of olive oil to the bottom of a baking pan.

Mix together Parmesan, garlic powder, paprika, oregano, and salt

Sprinkle the mixture over the olive oil.

Place the potatoes cut-side down on top of the Parmesan mixture and lightly spray the tops with olive oil.

Bake at 400°F for 35–40 minutes, or until tender and golden.

Then dig in and enjoy all that deliciousness! 💜🥔😋

🌿 Fig season is almost here at the orchard! 🌿Right now, our trees are full of baby figs, and we can’t wait for harvest i...
08/06/2026

🌿 Fig season is almost here at the orchard! 🌿

Right now, our trees are full of baby figs, and we can’t wait for harvest in just a few short weeks!

🌳 Current varieties:
• Violette de Bordeaux
• Celeste
• Black Mission

✨ Coming next spring:
• Negronne
• Mom’s Jam
• Prosciutto
• Chicago Hardy

There’s nothing quite like picking fresh, sun-ripened figs straight from the tree. We’re excited to watch these little fruits grow and share the harvest with you!

💜 What do you love to make with fresh figs? Jam? Fig preserves? Salads? Charcuterie boards? Homemade desserts?

👇 Tell us in the comments, and don’t forget to follow our page to see this season’s harvest!

08/06/2026

🍅 When is the best time to pick tomatoes?

Tomatoes don’t have to be vine-ripened to taste amazing! Here’s what the ripening stages look like:

🟢 Breaker – Just the first blush of color (up to 10%).
🟡 Turning – 10–30% of the fruit has changed color.
🩷 Pink – 30–60% pink or red.
❤️ Red – Fully ripe and ready to enjoy.

✨ I prefer harvesting at the breaker stage. At this point, the tomato has already reached its full size and has all the sugars, flavor & nutrients it needs. Picking early helps:
• Prevent cracking
• Reduce insect and bird damage
• Lower the risk of disease
• Keep fruit from overripening on the vine

To finish ripening, simply place tomatoes in a single layer indoors at room temperature. We like to put ours in a dampened window. They’ll continue developing their color and flavor over the next few days.

How do you like to harvest your tomatoes—breaker stage or fully red on the vine? 🍅🌿

DILL PICKLE RELISH! 🥒This recipe uses 14 cups of chopped cucumbers, so it’s a great way to use up those extra cucumbers ...
07/23/2026

DILL PICKLE RELISH! 🥒

This recipe uses 14 cups of chopped cucumbers, so it’s a great way to use up those extra cucumbers you have in the garden!! 👏🏻

We would love to know when you are drowning in cucumbers what do make?! Let us know in the comments!

Recipe makes 7 pint jars

14 cups chopped pickling cucumbers (about 5 pounds pickling cucumbers as purchased)
2 cups chopped red bell pepper
5½ cups cider vinegar (5%)
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling or canning salt

Here is the link to University of Georgia National Center for Home Food Preservation where you can find the full recipe!❤️

https://nchfp.uga.edu/how/pickle/relishes-salads/dill-pickle-relish/

Your friendly reminder to always use safe and tested recipes when you are canning! 🫶🏻

07/19/2026

Cream pea season is here! 🌿🫛

One of the best parts?
Save a few of your best pods, let the peas dry, and you’ll have seed ready to plant next year. It’s a simple way to grow a garden that keeps giving season after season. 👏🏻

Fresh harvest today, future harvests tomorrow. ☀️

Fresh picked cucumbers, banana peppers & yellow snacking peppers are ready to go! 🥒🫑Cucumbers $2.50/ lb Peppers $3/ lb T...
07/18/2026

Fresh picked cucumbers, banana peppers & yellow snacking peppers are ready to go! 🥒🫑

Cucumbers $2.50/ lb
Peppers $3/ lb

Taking orders for pickup by text or messenger! 🫶🏻

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Farmington, AR
72730

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