Kale-chard pesto is prepared in the new Farm Kitchen in Jacksonville and sold in the adjacent yoga-themed boutique, JoyFull Earth. - Mail Tribune / Julia Moore

JoyFull Kitchen

Refreshment goes beyond movement and relaxation at the new home of a Jacksonville yoga studio.

Locally grown ingredients prepared in JoyFull Yoga's certified commercial kitchen feed the body and soul, say the studio owner and her on-site chef.

"The food was such a big part of it," says JoyFull owner Louise Lavergne, who says she plans to host yoga retreats in the newly renovated studio on South Oregon Street. Lavergne looked no farther than JoyFull instructor Kristen Lyon, a personal chef and caterer, to cook for these events.

"She's very much a part of the JoyFull experience," says Lavergne.

"I'm not just any chef," adds Lyon.

The duo plan to celebrate summer with a Friday sound-healing session featuring live drumming and movement meditation followed by dinner from Lyon's Farm Kitchen. The meal also is open to guests who don't attend the evening's yoga gathering.

When the Farm Kitchen isn't catering JoyFull events, it will turn out specialty foods available for purchase in the studio's JoyFull Earth boutique, open from 11 a.m. to 5 p.m. daily. Lyon's rosemary wheat crackers, gluten-free crackers and kale-chard pesto recently were available.

Raw juices are fresh-pressed daily by preorder from the Farm Kitchen. Before yoga classes, students can order carrot-apple-ginger-lemon juice or variations with greens and beets, then pick up their beverages after class. Juices also are available to the general public, given a short wait, says Lavergne. Prices are $3.75 to $6.

Much of the Farm Kitchen's produce, says Lyon, appropriately is grown at nearby Historic Hanley Farm, where she will prepare history-themed, four-course suppers monthly through September. At the first "Origins" dinner, set for Saturday, guests will hear about the 1964 Alaskan earthquake and tsunami while viewing a special exhibit from the Southern Oregon Historical Society collection and eating black cod from Port Orford Sustainable Seafood.

Subsequent dinners are set for 5 to 8:30 p.m. July 27, Aug. 24 and Sept. 28. The cost is $65 per person per event or $50 for SOHS members. Register at or call 541-773-6536, ext. 1002.

Hanley Farm produce also is highlighted Sundays at Lyon's Farm Kitchen booth at the Jacksonville Farmers Market. The market's opening-day menu featured flatbreads with grilled vegetables or shredded beef, grilled salad, herbal iced tea, strawberry lemonade and fresh juices. The market runs from 10 a.m. to 2 p.m. on the corner of Fifth and C streets.

For more information about local farmers markets, see

Reach Food Editor Sarah Lemon at 541-776-4487 or

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