— Cooler temperatures have greatly bolstered fall crops of sweet bell peppers and other chilies from tired plants that were desperately in need of relief. Like their cousin tomatoes, pepper plants set more fruit in milder temperatures, and those fruits tend to be more firm than with summer crops.

So now is the time to fully enjoy those sweet yellow, red and green colored bell peppers while they are plentiful. Besides the natural sugary crispness of a raw bell pepper, they are also extremely high in vitamin C. In fact, a half-cup serving of red bell pepper has more than twice as much vitamin C than the same volume of navel orange.

Other fresh Oklahoma grown produce currently available at the farmers’ market includes bok choy, mustards, eggplant, red ripe and green tomatoes, okra, hot and mild chili peppers, red, white and yellow onions, sweet potatoes, slicing and pickling cucumbers, watermelon, peaches, potatoes, green beans, winter squash, kale and several varieties of micro-greens.

Other items at the market include potted plants such as cockscomb and flowering kale and cabbages; authentic tamales, burritos and tortillas; hot dogs and links with grilled veggies; natural pet treats; handmade soaps, bath salts, woodcrafts and other handmade items.

Not all items listed are available on Wednesdays, so stop by the market to see what’s there or call Doug at the number below.

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.

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 around 10 a.m., weather permitting.

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 every Wednesday and Saturday, rain or shine, through the month of October.

Reach Doug Walton, Muskogee Farmers' Market manager at (918) 686-6939, or email him at doug.ewalton@gmail.com.



Sausage and

peppers

Makes 3 - 4 servings

2 Italian sausage or bratwurst links

6 sweet peppers in assort colors, seeded and cut into chunks

1 large yellow onion, quartered

1 teaspoon dried oregano

1 teaspoon fennel seed

2/3 cup dry white wine

1/3 cup chicken stock

1. Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed.

2. Pour wine and stock over, and mix.

3. Bake 20 minutes at 375 degrees; toss.

4. Bake 30 minutes more, or until sausage is cooked through;

Cut sausage links in half and serve hot.