By Doug Walton
Today is the last official market day of the regular season, and the members of the Muskogee Farmers Market Association are very grateful to our customers and the city of Muskogee for another successful season.
Recent frosts have slowed or ended production of many warm-season summer crops that weren’t already harvested. However, cool weather leafy greens like spinach and mustard, along with root crops such as turnips are doing just fine.
Turnips, like many other cool season crops, are improved in flavor and texture when grown in colder conditions. Turnips are also one item that many people have had bad experience with and or haven’t tried to eat in different ways, such as raw sticks or in a sauté.
Other Oklahoma grown produce currently available at the farmers’ market includes green onions, radishes, sweet potatoes, lettuce, swiss chard, kale, bok choy, apples, pears, eggplant, red ripe and green tomatoes, hot and mild chili peppers, slicing and pickling cucumbers, yellow squash and green zucchini, potatoes, green beans and an assortment of colored sweet bell peppers
Some other items at the market include potted mums, authentic tamales, burritos and tortillas; handmade soaps and candles, painted pumpkins, gourds and much more.
Food stamps/SNAP benefits 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.
The Muskogee Farmers Market is located under the covered parking pavilions in front of the Muskogee Civic Center and runs from 8 a.m. until noon through today.
The market will be holding a special Holiday Farmers’ Market on Nov. 17, the Saturday before Thanksgiving, so that patrons can stock up meal fixins or find a handcrafted gift item before the holiday rush. Look for more details in the Nov. 14 newspaper.
Reach Doug Walton, Muskogee Farmers’ Market manager at (918) 686-6939, or email him at firstname.lastname@example.org.
Sautéed turnips with spinach
Makes 6 servings
2 tablespoons olive oil
1 clove garlic, minced
3 medium turnips, peeled and cut into matchsticks
1/2 cup raisins
3 tablespoons fresh lemon juice
2 – 3 cups of fresh spinach or other leafy greens, coarsely chopped
Freshly ground nutmeg
Salt and pepper
1. Heat the oil over medium-high heat. Add garlic, turnip and raisins; cook about 1 minute.
2. Add lemon juice; cover and cook 3 minutes at medium heat.
3. Stir in the spinach and cook just until wilted. Sprinkle with nutmeg and salt and pepper to taste.