By Doug Walton
May 13, 2008 07:04 pm
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The Muskogee Farmers’ Market is quickly gaining speed with new items at market this Saturday including Stilwell strawberries, broccoli, cabbage, carrots, new potatoes and even green beans.
The market is now open from 8 a.m. until 1 p.m. every Saturday under the pavilions in front of Muskogee Civic Center. Arrive early for best selection.
Shoppers also will find an assortment of local early-spring produce such as asparagus, head lettuce, salad mix, green and bulb onions, radishes, snow peas, turnips, kohlrabi, and other nutritious leafy-greens such as collards, mustard and Swiss chard.
By eating more in line with the seasons, we learn to enjoy and appreciate the unique flavors, textures and colors each season has to offer us as nourishment throughout the year.
Besides fresh produce, the market also will have locally-grown herbs, vegetable and strawberry plants, hardy kiwi and bedding plants, plus flowers and hanging baskets for the porch or home garden.
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 company of friends, neighbors and new acquaintances.
Beginning next week on May 21, the market will be open from 8 a.m. to 1 p.m. on Wednesdays.
Information: Doug Walton, 686-6939.
Here is a recipe using items fresh at the market.
SPINACH SALAD WITH STRAWBERRIES AND PECANS
5 cups fresh torn spinach, about 1 pound
2 cups sliced strawberries
2 ounces Gouda or other semi-hard cheese, cut into thin strips
1/3 cup toasted pecans (to toast, place pecan halves in skillet over medium heat until very lightly browned, approximately five minutes.)
Dressing:
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
Toss together spinach, strawberries, cheese, and toasted pecans.
Whisk together dressing; pour over spinach mixture and toss just before serving.
Serves 6.
Recipe adapted from www.southernfood.about.com.
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