Many ingredients for making fresh salsa, such as tomatoes, onions and peppers, are now abundant at the Muskogee Farmers’ Market.

Other locally grown items at market, beginning with the most recent arrivals, include watermelon, cantaloupe, eggplant, sweet corn, blackberries, green pinto beans, Brussels sprouts, Asian long beans, peaches, cucumbers, blueberries, squash, zucchini, beets, green beans, new potatoes, sweet potatoes, and leafy-greens such as summer spinach and bok choy.

Besides fresh produce, market growers also will have several varieties of perennials, bedding plants and cut flowers, plus potted-flowers and hanging baskets for the porch or home garden, for about another week or so.

Other items at the market include free-range eggs; fresh-baked Amish breads, pies and cookies; jams and jellies; authentic Mexican tamales, burritos and breads; barbecue sauce; Oklahoma-made wines; natural soaps and lotions; as well as handmade jewelry, aprons and pot holders, and other handcrafted items — all sold directly by the people who make them.

On most Wednesdays, Michelle Brown, nutrition education assistant with OSU County Extension, will be preparing and serving free samples of simple seasonal recipes. Stop by between 9:30 and 10:30 a.m. to enjoy the cooking demonstration, weather permitting.

The Muskogee Farmers’ Market is open from 8 a.m. until 1 p.m. Wednesday and Saturday under the pavilions in front of Muskogee Civic Center. Come early for best produce selection. All products listed above are not available on Wednesdays.

Visit the market to see what’s there, or call Doug Walton, 686-6939, for more information.


TOMATO, ONION AND BASIL SALAD

3 medium tomatoes
1 small yellow or white sweet onion
8-10 basil leaves, cut into very thin strips
3 tablespoons extra virgin olive oil
1 tablespoon Balsamic vinegar
Salt and pepper to taste

Slice tomatoes and onions about 1/4 inch thick.
Separate onion into rings and arrange both on a large platter or casserole dish.
Sprinkle with basil leaves.
Drizzle with oil and vinegar and sprinkle with salt and pepper.

Allow to stand at room temp for about 10 to 15 minutes before serving.
— Adapted from www.farmfreshtoyou.com


FRESH PINTO BEANS WITH TOMATOES

1 pound fresh pinto beans (about 1 gallon in shells)
1 medium red onion
2 medium large ripe tomatoes; peeled and chopped (to peel easily, submerge in boiling water for 30 to 45 seconds and then put in cold water)
1 medium green bell pepper, chopped
1 cup water
1/4 cup olive oil
2 to 3 garlic cloves; minced
1/4 to 1/2 of a jalapeno or other hot pepper, seeded and minced
1 tablespoon lemon or lime juice
1 tablespoon parsley, chopped
1 teaspoon ground cumin
1/4 teaspoon paprika
Salt and pepper

Shell the beans, rinse them and put them in a saucepan with water to cover.
Bring beans to a boil for 15 minutes, allow to stand for another 15 minutes, then drain and return the beans to the pan.

Add the oil, onions, tomatoes, bell pepper, garlic, hot pepper, paprika, cumin, 1/2 teaspoon salt, some pepper and a cup of water.
Cover and cook over a low flame until the beans are desired tenderness, about an hour and a half, adding small amounts of water as needed to keep covered.
Taste for salt and add more if necessary.

Remove from heat and season to taste with the lemon or lime juice.
Turn beans, and their juices, into a serving dish.
Garnish with the parsley.