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livingkitchenfarm

@livingkitchenfarm

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Farm dinners in the cabin. 2025 jbf outstanding chef finalist- Co-owner @farmbartulsa @ilsemetulsa
Home to @lightfootfarmok

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The dinner theme at the farm this weekend is called Cascadia. For this dinner, I go outside of my normal all Oklahoma grown and bring in foods from where I was born and raised in the Pacific Northwest. So yes, there are oysters, Dungeness crab, Columbia river salmon....and of course my interpretation of Ivor's clam chowder lol.
It's been two years since I've been home to Seattle (it's been a crazy two years) but I'm feeling particularly nostalgic this week. Fall, in particular, is when it generally hits me.
Summer in the Pacific Northwest is a beautiful time to visit, but fall hits different here. More morning fog, greener greenery, and the wind starts up. I always loved this time of year. We don't have as many deciduous trees as we do in Oklahoma. But enough to see flames of yellow and red dotted among the tall pines.
I've lived in Oklahoma now for...it's hard to believe 24 years...and I actually love it. I am incredibly grateful. I've made a wonderful life for myself here and wonderful friends. co-workers I absolutely adore. And customers who have also become irreplaceable friends. But I have these pings of missing this place, it's salty briny air, and the soft forest floor. Time for a visit soon.
🍂
Also... btw....if you've actually read this far, I want to let you know this Tuesday with the team at @farmbartulsa I'm doing a Pacific Coast wine dinner featuring the wonderful wines of Martha Stoumen. @marthastoumen There are still around 10 seats left. Pop over to @farmbartulsa and click the link to make reservations.
There will be crab, oysters, all that good stuff...
💚 by @livingkitchenfarm

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7 days ago

⏰️ at 11 am reservations open for November and December.
Looking forward to an amazing and beautiful season. 🍂❄️ by @livingkitchenfarm

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14 days ago

📣📣📣 Oh my gosh, friends, finally... reservations for November and December will open this coming Saturday, October 3rd at 11am

💚💚💚💚🌲🌲🌲🌲🌲 by @livingkitchenfarm

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17 days ago

What are we really hungry for?
At Living Kitchen, the answer has never been just what’s on the plate.

For two decades, co-owners Lisa Becklund and Linda Ford have built dinner experiences around the Oklahoma harvest on Living Kitchen’s screened-in back porch, giving equal weight to craft, connection and community. Their influence now extends beyond the farm to restaurants like FarmBar, Il Seme and the all-too-briefly-open Cow & Cabbage, helping shape a more ambitious food culture in Tulsa along the way.

But as Tulsa’s culinary scene evolves, and restaurants come and go, a larger question emerges: What does it take not only to create remarkable restaurants, but to sustain them?

Megan Shepherd explores that question through the people, philosophy and legacy of Living Kitchen—and what its story might tell us about the future of dining in Oklahoma. 
Read more in LUXIERE Edition 62. (Link in Bio) 
STORY :: “Connecting with the Soul of Dining”
WRITTEN BY :: Megan Shepherd
PHOTOGRAPHY :: Valerie Wei-Haas

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#Luxiere #LivingKitchen #TulsaFood #TulsaDining #OklahomaFood Living Kitchen Farm Bar Tulsa Oklahoma Table Dining taken in Tulsa, Oklahoma by @livingkitchenfarm

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19 days ago

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a month ago

Dang!! Fall squash got her a vine borer. Gotta zoom in to see the itsy bitsy poop pile this jerk left. It's gotta be really tiny.🐛 hoping the bt that @k8lin.nole hit her with will work. by @livingkitchenfarm

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a month ago

Building this new grill in an area protected from the elements and visa-versa. I love cooking with live fire, but my pit up at the cabin had lived a good life and was ready to retire. I used all the blocks I could that weren't cracked or broken and added some red clay fire bricks. It's still scrappy, but cheep and efficient. The first cook was excellent. Just roasted chili's from the field today. I was impressed with how much heat came off with so few logs. I used pecan and a couple of small chunks of oak. Those peppers smell like heaven!
I'm very happy with my new hobby. by @livingkitchenfarm

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a month ago

Shade cloth and compost delivery. My friend Kevin Davis, who has been bringing mushroom compost to me for the past 23 years.
When I moved here in 2003, it was within the first few months I met the most amazing, interesting people whom I still remain close friends with. I'm so grateful for the people in my life like Kevin. I only get to see him twice a year, and the 40 minutes we talk after the compost is dumped goes deep right away. There is no small talk, just straight into it. I love that so much!
Also... it's still too frigging spicy out to get seeds in the ground. @lightfootfarm started some seeds in a very shaded grow house that is doing well. In the background, you can see Will shuttle by with wheelbarrows of compost to put in the raised beds. We're going to make an honest attempt at a fall garden. We'll see what happens. by @livingkitchenfarm

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2 months ago

I think I might be the absolute opposite of @ballerinafarm 💚 Grungy af over here. 😆😁😆 by @livingkitchenfarm

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2 months ago

It's that time of year. Late August. I've always referred to it as the in-between time. Summer crops are fading out, but fall crops are not quite ready. And truly, it's too darn early for pumpkin flavors when it's 100 degrees out, no matter if they are ready or not. I stand by that. Do not show me a Butternut squash right now. And please keep the PSL until at least mid-September. Apparently, I have opinions over here.
On record, it's been one of the hottest summers. Farming out there has been a struggle. Here, @lightfootfarmok has felt every degree of it.
However, the bright side, if you can bear to see it...it's almost over. Next season. A new beginning. by @livingkitchenfarm

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2 months ago

Farm projects. Part 1
I was in Santa fe for 5 weeks for a personal chef gig, and while I was gone, the pigweed went nuts. It's seemed like something I needed to deal with soon. (The goats wont even eat it) It was a lot for the horses to try to get through, and it just looked bad. All in all, it took around 14 hours. It's mostly done. The remainder winter can take, and I can clear the rest out another time.
I got as much as I could with the brush hog. This was an area safer just done by hand. Most of it was too thick for a weedeater, so I got a little physical activity in. Luckily, the weather was agreeable, and the temps below 100.
Lesson learned...don't sleep on the PW.
Next project: horse poop collection and getting a composting situation worked out.
Drop me a comment and let me know what farm project you are working on or hoping to work on.
#farmlife
#farmprojects
#farmher by @livingkitchenfarm

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2 months ago

17 years ago Linda and I loaded up the goats and Llama and headed west 20 miles on route 66 to try our luck on a new farm that we felt had a tremendous amount of good vibes and potential.
I have no idea how we made it in those early years. We faced some tough times. Everything that could go wrong did, and now we cherish those moments of growth.
I have so much gratitude for the Oakley's, trusting us to steward their land and use their cabin in the woods for our farm dinners. What an absolutely beautiful gift. We love sharing it with our guests. Watching new friendships bloom around a common table, there is just nothing better.
Thank you for supporting us all these years. See you in the coming seasons 💜 by @livingkitchenfarm

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2 months ago