Media Features

The Hairy Bikers


The Hairy Bikers chefs trying their hands at transplanting sweet potatoes.

The Hairy Biker chefs in our kitchen



In May of 2019, The Hairy Bikers and a film crew with the BBC came and filmed a segment at our farm for a series they were doing on Route 66.  In the U.K. the Hairy Bikers are a very famous chef duo and have traveled the world doing their cooking show.  Even the Queen watches them!  We were honored to have them at our farm, and the whole crew were a great delight to host. They referred to our farm as “Rod’s Farm”.  They arrived riding on their motorcycles and then learned how to ride a sweet potato transplanter. They cooked up Sweet Potato Brownies in our kitchen.

2020-04-01T16:00:30-05:00January 31st, 2020|

Fresh Food Nation Cookbook

     Martha Holmberg has published a beautiful cookbook called    Fresh Food NationSimple, Seasonal Recipes from America’s Farmers.  She highlighted and collected recipes from CSA’s all over the U.S. and was interested in Sweet Potato recipes from our farm.  We were delighted to be included.  She kindly sent us a finished copy, in which she printed our “Classic Sweet Potato Pie” and “Sweet Potato Fritters” recipes. 

   I wholeheartedly recommend this cookbook to anyone who enjoys cooking fresh vegetables with the seasons, especially those who are in a Veggie Club/CSA, like ours!  The recipes are so practical and doable, and the pictures of the food and farms are beautiful.  I use it often myself. has new and used copies for sell (very reasonably priced), if you are interested, and even lets you take a “look inside”.  (We do not get any payment for purchases.) 

Fresh Food Nation Cookbook by Martha Holmberg

2019-09-29T10:34:40-05:00June 12th, 2019|

State Plate!

In June, 2018, the State Plate food show, with host Taylor Hicks (former American Idol winner), came by to film at our farm.  They were filming at a few other locations in Oklahoma, also.  Yellow Squash was the subject of the segment at our farm.  It was broadcast in November, 2018 on the INSP cable network.  Rod enjoyed talking with a couple of the guys from the camera crew who had worked on the Duck Dynasty show in Louisiana. They were all a great group to work with, and we had a lot of fun!  


State Plate crew. Front Row from left: Taylor Hicks, Rod & Nanette

Eating the Yellow Squash that Nanette prepared

2019-09-29T11:39:30-05:00June 4th, 2019|

Acadian Family Farm featured in Edible OKC

Edible OKC was kind enough to feature us in their November, 2018 issue.  Check out the link below:

Acadian Family Farm      

“I’ve been on these farms now so long that it’s in my blood, I guess.” Rod Ardoin is, if nothing else, the salt of the earth. The digger plods along, turning up row after row of sweet potatoes, all organic, all hoed by hand, and all brought into the world with tremendous love and labor.

Holiday season is synonymous with sweet potato season, but sixty percent of the nation’s sweet potatoes are grown in North Carolina, visited so recently by Hurricane Florence. There, sadly, this year’s crop is in dire straits. But the one at Acadian Family Farm is a sight to behold. Bins are brimming with the orangey-skinned tubers, some awaiting their turn in the wash and others curing in the still-warm temperatures. That’s what brings out their sweetness, Rod explains. Like most good things, there’s no use rushing the process.

The Ardoins moved to Oklahoma seven years ago by way of Austin, where they farmed ten good acres to supply the local demand for organic produce. “When I started back in Austin,” Rod recounts, “everybody thought that all this organic boom was just for small farms. Organics were here way before I came along. I have friends who were in it way back, just the little hippie farms, you know, mashing the garlic to spray for bugs.”

It’s no secret that industrial-scale farms are cashing in on organic now, too, and squeezing out smaller operations across the country in the process. The work on small, family farms is hard—unbelievably hard—and the payoff is more often in knowing you supplied wholesome food for your community’s table than in any grand-scale monetary sense. “The fun part of the business,” Rod smiles, brushing off the system-wide troubles, “is giving people good food.”

By the look of the heaps of sweet potatoes gracing the barn, there is no shortage here. As the holidays gear up, orders from local grocery operations start pouring in, although Acadian sweet potatoes can be found at farmers markets as well. Nanette, Rod’s wife, helms recipe development at the farm, and my ears perk up at the mention of sweet potato biscuits. The namesake ingredient imparts an extra sweetness, Nanette explains, and under no circumstances should they be served without butter. Organic, if you have it.


2019-11-06T05:50:37-06:00June 4th, 2019|