Muskogee Farmers’ Market is from 8 a.m. until 1 p.m. in front of Muskogee Civic Center, Fifth Street and Okmulgee Avenue.

The market will has locally-grown herbs, vegetable, strawberry plants, hardy kiwis, bedding plants, plus flowers and hanging baskets for the porch or home garden.

Shoppers also will discover an assortment of early-spring produce such as asparagus, head lettuce, salad mix, spinach, green onions, green garlic, radishes, snow peas, turnips, kohlrabi, bok choy, arugula, cilantro, and other nutritious leafy-greens such as collards, mustard and Swiss chard.

Other items at the market include fresh-baked Amish breads, pies and cookies; jams and jellies; free-range eggs; authentic Mexican tamales, burritos and breads; Oklahoma-made wines; natural soaps and lotions; as well as handmade jewelry, aprons and pot holders.

By shopping at farmers’ markets, we support our local farmers and the local economy while getting fresh and delicious foods in the cheerful company of friends, neighbors and new acquaintances.

Arrive early for best selection. Beginning in another week or two, as more local produce comes available, the market also will be open on Wednesdays.

Information: Doug Walton at 686-6939.

Here’s a recipe made with items fresh from the market.

ARUGULA PESTO
2 cups of packed arugula leaves
1/2 cup of walnuts or pecans
1/2 cup fresh Parmesan cheese
1/2 to 3/4 cup extra virgin olive oil
4 to 6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced

METHOD:
Brown garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes.
Remove the garlic from the pan, cool, and remove the skins.
Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor.
In our microwave it takes 2 minutes.
Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor.
Pulse while drizzling the olive oil into the processor.
Remove the mixture from the processor and put it into a bowl.
Stir in the Parmesan cheese.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Mix with freshly prepared pasta of your choice.
You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.
Recipe adapted from www.elise.com.