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Published October 07, 2008 05:45 pm -
Farmers’ Market saves best for end of season
The farmers’ market will continue to be open on Wednesdays and Saturdays from 8 a.m. until 1 p.m. through the rest of October, with Oct. 29 being the last day of the season.
Locally grown items at the Muskogee Farmers' Market this week include pears, apples, broccoli, turnip and mustard greens, pumpkins, winter squash, turnips, chestnuts, radishes, vine-ripe tomatoes, cucumbers, sweet potatoes, okra, watermelon, eggplant, bell and hot peppers, green beans, Asian long beans, squash, zucchini, onions, green tomatoes, new potatoes, and spinach.
Other items at the market include fall mums, ornamental cabbages and kales, authentic Mexican tamales, burritos and breads; barbecue sauce; Oklahoma-made wines; natural soaps and lotions; aprons and pot holders, and other handcrafted items.
Some of the produce and other products are not available on Wednesdays. Please come early for best selection. Visit the market to see what's there, or call Doug Walton at 918-686-6939 for more info.
Zingy mustard greens
3 pounds mustard greens
1 tablespoon olive oil
1 cup chopped onions
3 cloves garlic
1 large red bell pepper, chopped
1/2 cup broth
1 tablespoon cider vinegar
2 teaspoons sugar
1. Wash greens thoroughly.
Drain.
Cut into 1/2-inch strips.
2. Heat oil large, heavy pan over medium heat.
Add onion and garlic, cook and stir for about three minutes.
3. Cook covered 5 to 10 minutes, until greens are tender.
4. Stir vinegar and sugar until dissolved.
Sprinkle over cooked greens.
Serve immediately as side dish.
Skillet Greens with Cumin and Tomatoes
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch greens (such as spinach, mustard or turnip greens, cut into 1-inch strips
2 cups diced tomatoes
Heat oil in large nonstick skillet over medium heat.
Add garlic and cumin; stir 1 minute.
Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil.
Cook until tender, 5 to 10 minutes.
Add tomatoes and sauté until heated through, about 2 minutes.
Season to taste with salt and pepper and serve.
Adapted from epicurious.com
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