Fresh at the Market
This Saturday is the Fall Harvest Festival at the Muskogee Farmers’ Market from 8 a.m. until noon. Besides lots of fresh-picked locally-grown produce, other items and happenings will include free trees from the city, live music, dog performance team demonstrations, giveaways of products from the market and more.
A wide variety of fruit and vegetables continues to be available at the market including pears, apples, green beans, sweet potatoes, okra, green, red and pink tomatoes, yellow squash and zucchini, cucumbers, peaches, green and colored bell peppers, watermelon, cayenne and other hot peppers, eggplant, red, yellow and white onions, new potatoes, basil, lettuce, radishes, garlic, asian spinach, mustard greens, kale, micro greens, a few pumpkins and more.
Growers will also have dried herbs, potted aloe vera, fresh cut-flowers, grass-fed Dexter beef in a variety of frozen cuts and free-range eggs available for sale.
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 also will have painted pumpkins and decorative gourds, hand-made dolls, wreaths, primitive signs, candles, incense, soaps, natural body care products, pet treats and more. Not all produce or other products listed are available on Wednesdays.
The Muskogee Parks and Recreation Department will be giving away potted trees to good homes, with a limit of two per household. Oaks, redbuds, sycamores, hollies and crape myrtles will be available during market hours, 8 a.m. to noon, while supplies last.
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.
The Muskogee Farmers’ Market is open every Wednesday from 8 a.m. until 1 p.m. and on Saturdays from 8 a.m. until noon, rain or shine, under the covered parking pavilions downtown in front of the Civic Center.
Baked Winter Squash with Lime Butter
2 Delicata or acorn squash, halved and seeded
3 tablespoons butter, softened
1 tablespoons fresh or bottled lime juice
1 teaspoon chili powder
1/2 teaspoon lime zest
Salt and pepper to taste
Preheat oven to 350 degrees. Place the squash cut side up into a baking dish. Pour water into the dish to about 1/4 inch deep.
Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Brush the butter mixture onto the squash and cook for about 5 more minutes.
Spoon the remainder of the mixture into the squash and serve immediately.
For more information, reach Doug Walton at (918) 360-2012, or email him at email@example.com.