Organically Gourmet

Enjoy a truly organic dining experience at naturalfarms’ Organicafe.

By: Duane Blankenship | Category: Restaurants | Issue: August 2007

Salmon topped with blackberry sauce is available on naturalfarms‘ menu Friday and Saturday evenings.

Chris and Jeff Emerson, co-owners of the two naturalfarms locations in Tulsa, have given a new meaning to the words “farm fresh.” Nothing served or sold at naturalfarms has been treated with preservatives or stabilizers. The tender, low-fat, low-cholesterol beef is raised by Jeff using no growth hormones, antibiotics, steroids or implants. Even his pasture and cattle feed are certified organic.

Many Tulsa residents are familiar with the deli located in the naturalfarms store at 91st and Sheridan. However, few realize that this particular location also offers casual dining both Friday and Saturday evenings. While the restaurant is located in the back of the store, the food is made from high-quality ingredients. Meals are made from local growers’ products, as well as the store’s own selection of organic groceries.

The assortment of fine entrées, as well as the preparation and presentation on Friday and Saturday evenings is sensational. A dinner menu of delicious menu items makes naturalfarms one of Tulsa’s best-kept dining secrets. The entrees not only look and taste good, but they are also healthy.

With the growing popularity of the naturalfarms Organicafe, the Emersons are making enhancements to complete patrons’ dining experiences. Owning a collection of several hundred artists’ albums from the 1950’s, 60’s and 70’s, Jeff will be playing music selections in the Organicafe. Customers are also encouraged to bring their own vinyl records for their listening pleasure. Several organic wines are also available by the glass or bottle, including merlot, cabernet and chardonnay. Jeff says, “Come and enjoy Friday and Saturday evenings with ‘vino and vinyl.”

A healthy relish plate is now available on the new catering menu from naturalfarms.

The new evening menu includes the soup of the evening and appetizers such as shrimp bruschetta and stuffed local squash with chevre cheese. Entrée selections include the signature rib eye or filet steak, sweet soy mahi mahi, blackberry glazed salmon and chicken picatta. Entrées come with bread, dinner salad, fresh veggies and either roasted potatoes or rice pilaf. A vegetarian entrée is available upon request. Diners can complete their dining experiences with a dessert choice of crème brulee with fresh raspberry coulis or an organic brownie sundae made with organic ice cream.

A special catering menu with a wide variety of choices is offered by naturalfarms. Entrée items include three-layer meat lasagna, veggie lasagna, chicken tetrazzini, beef burgundy, smoked sliced brisket and grilled ham steaks with pineapple sauce. Side items include lyonnaise potatoes, rice pilaf or baked beans. Vegetable choices include mixed seasonal vegetables, glazed carrots, corn o’Brien and green beans almandine. The catering menu is enhanced with some scrumptious desserts and appetizers. Deli trays featuring fruit and veggie selections, cheeses, meats, sandwiches and more can also be ordered. Pricing is determined by the number of people being served and seasonal availability of the items selected.

If you have not yet experienced truly organic food, stop by naturalfarms Organicafe for a delicious experience. The Emersons offer a truly healthy, new dining experience. You may call for Friday or Saturday evening reservations or just stop by to enjoy gourmet, organic food. Lunch is also served Monday through Thursday from 11 a.m. to 4 p.m. and Friday and Saturday from 11 a.m. to 3 p.m.

For more information, contact


6560 E. 91st St., Tulsa, OK 74133(918) 779-6300420 S. Utica Ave., Tulsa, OK 74104(918)

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Duane Blankenship Profile Picture

About Author Duane Blankenship

Blankenship graduated from the University of Oklahoma and has enjoyed a lifetime career in advertising. He started his own advertising business in 1993 and enjoys creating graphic art and writing. Hobbies include hunting, fishing and pencil drawings. Duane and his wife, Janice, have been married over 50 years and are active in their church and community. He has been a contributing writer for Value News/Values Magazine since 2005.

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