MuskogeePhoenix.com, Muskogee, OK

April 29, 2014

Strawberries arrive at Market


— With the month of May upon us, Stilwell strawberries are available at the Muskogee Farmers’ Market.

The market is located downtown directly in front of the Muskogee Civic Center, 425 Boston St., and is open from 8 a.m. until noon on Saturdays, rain or shine.

The farmers’ market is fortunate to have the participation of innovative farmers, like Burl Doyle from Stilwell, who uses modern horticultural technology, such as black plastic mulch and floating row cover to warm the soil and crops for earlier harvest.

Local growers also will have a wide variety of early spring produce including asparagus, green onions, carrots, cilantro, dill, green garlic, radishes, sweet potatoes, bok choy, lettuce, spinach, kale, collards; mustard, turnip and micro greens and other leafy veggies.

Other food items available at the market Saturday include farm-fresh free-range eggs, dried herbs, honey, egg noodle pasta, handmade tortillas, tamales and burritos.

Nursery and plant growers will be selling many types of vegetable and herb transplants for the garden or patio, as well as lots of bedding plants, hanging baskets and planted containers.

Vendors also will be there with handmade crafts, special firewood chunks for smoking, jewelry, candles, soaps, incense, natural body care products, pet treats and more.

The Muskogee County Master Gardeners will be on hand with fact sheets and tips on how to grow healthy plants and gardens.

On most Saturdays, B.J. Charbonneau will teach free Tai Chi classes near the band shell and lawn area next to the market at about 10 a.m., weather permitting.  

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 qualified items, which also include food-bearing plants.bb

The farmers’ market will open from 8 a.m. until 1 p.m. Wednesdays, beginning May 7.

Information: Doug Walton, (918) 360-2012, or doug.ewalton@gmail.com.



Strawberry

Salsa

1/2 cup red pepper jelly

1/3 cup chopped fresh chives

1/3 cup chopped fresh cilantro

1 tablespoon lime zest

1/4 cup fresh lime juice

1/4 teaspoon dried crushed red pepper

2 cups chopped fresh strawberries

1 small avocado, diced

Whisk together red pepper jelly, chives, cilantro, lime zest, fresh lime juice, and dried crushed red pepper in a medium bowl.

Stir in strawberries; cover and chill 1 hour.

Stir in diced avocado just before serving.


Serve with grilled or pan-fried meats, poultry, seafood, chips, crackers or whatever sounds good.