, Muskogee, OK

October 29, 2013

Market to be once weekly

— It is open on Saturdays

for rest of year

Today marks the last Wednesday for the Muskogee Farmers Market in 2013. However, the market will continue running regular hours from 8 a.m. until noon on Saturdays in November while supplies last.

A wide variety of locally grown fruits and vegetables continues to be available at the market, including pears, apples, winter squash, green beans, sweet potatoes, okra, green, red and pink tomatoes, yellow summer squash, green and gold zucchini, white patty pan squash, cucumbers, green, red and other colored bell peppers, watermelon, cayenne and other hot peppers, lettuce, spinach, Bok choy, mustard greens, eggplant, red, yellow and white onions, potatoes, basil, radishes, turnips, garlic, micro greens, dried herbs, a few pumpkins and more.

Vendors also will have potted mums, painted pumpkins and decorative gourds, primitive signs, candles, incense, soaps, natural body care products, pet treats and more.

Not all produce or other products listed are available on Wednesdays.

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 also 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.

The Muskogee Farmers Market is open this Wednesday from 8 a.m. until 1 p.m. and on Saturdays from 8 a.m. until noon, rain or shine, through the month of November.

The market takes place under the covered parking pavilions downtown in front of the Civic Center.

Roasted Turnips with garlic and rosemary


1 1/2 pounds turnips peeled and cut into 1- inch pieces

1 medium head garlic, cloves peeled and each sliced in half

2 tablespoons olive oil

1 tablespoon melted butter

1 teaspoon dried rosemary (crumbled) or 2 teaspoons fresh rosemary

1/4 teaspoon salt

Ground black pepper


Heat oven to 375 degrees. Put turnips into a roasting pan large enough to hold them without crowding.

Toss turnips with oil and butter, rosemary and sprinkle with salt.

Roast, stirring or shaking vegetables two or three times, for 30 minutes.

Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes.

Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

For more information, reach Doug Walton, at (918) 360-2012 or email him at