By Doug 'Walton
Fresh at the Market
Another week of warmer than average weather will continue to ensure a steady supply of fresh locally grown fruits and veggies at the Muskogee Farmers Market and other venues such as Arnold’s Fruit Company.
A wide variety of produce continues to be available at the farmers’ market, including okra; green; red and pink tomatoes; yellow squash and zucchini; cucumbers; peaches; sweet potatoes; cantaloupes; watermelon; green and colored bell peppers, cayenne and other hot peppers; eggplant; red, yellow and white onions; new potatoes; green beans; Brussels sprouts; basil; lettuce; radishes; garlic; Asian spinach; collards; kale; micro greens and more.
Growers will also have potted aloe vera, fresh-cut flowers and grass-fed Dexter beef in a variety of frozen cuts.
Other food items expected at the market include ready-to-eat lunch and breakfast items such as breakfast burritos, tamales, beef and bean burritos, hot dogs, polish sausages and chicken dogs with grilled veggies, lemonade and other tasty items.
Vendors will also have handmade candles, soaps, natural body care products, pet treats, jewelry and more. Not all produce or other products listed are available on Wednesdays.
On most Wednesdays, from 10:30 a.m. until 1 p.m., OSU Nutrition Educator Michelle Carter-Brown will be at the market fixing simple, affordable and healthy meal and snack ideas with free samples and recipes, featuring items fresh from the market.
SNAP benefits (food stamps) are accepted at the farmers’ market. Customers wishing to purchase eligible foods with their Oklahoma Access card can visit the farmers’ market tent, swipe their card in exchange for tokens, and shop with vendors offering eligible items, which include food-bearing plants.
And on most Saturdays, B.J. Charbonneau of the Muskogee Swim and Fitness Center will teach free Tai Chi classes near the band shell and lawn area next to the market at about 10 a.m., weather permitting.
Also on most Wednesdays and Saturdays, Muskogee County Master Gardeners from OSU Extension will offer handy demonstrations and will tackle yard and garden questions from anyone needing their help.
The Muskogee Farmers’ Market is open from 8 a.m. until 1 p.m. Wednesdays and from 8 a.m. to noon Saturdays , rain or shine, under the covered parking pavilions downtown in front of the Civic Center.
Information: Doug Walton, at (918) 360-2012, or email@example.com.
Makes 4 servings
1 tablespoon olive oil
2 medium yellow summer squash, sliced
1 medium zucchini, sliced
1 medium yellow onion, diced
3 medium fresh tomatoes, diced
1/2 cup corn kernels
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Add oil to large pan over medium heat. Add onion and salt, sauté 4-5 minutes.
2. Add tomatoes, corn, garlic, oregano, basil and pepper. Stir and cook 2-3 minutes
3. Add squash and zucchini, stir to evenly coat and cook for 3-5 minutes.
4. Serve while squash is still firm but heated throughout.