All kinds of plants such as flowers, vegetables, herbs, water plants; kiwi plants and hanging baskets are available at the Muskogee Farmers’ Market, located in front of Muskogee Civic Center in the Market Square.
Shoppers also can find a wide variety of spring and early-summer produce at the market. New items this week include celery — available on Saturday — cabbage, summer squash and green tomatoes, in addition to other fresh, local homegrown produce such as asparagus, green beans, new potatoes, lettuce, carrots, onions, broccoli, radishes, turnips, sweet potatoes, and other nutritious leafy-greens such as swiss chard, mustard and poke salad.
Other items at the market include authentic Mexican tamales, burritos and breads; handmade birdhouses and feeders; natural and herbal soaps, lotions and soy candles.
Muskogee Farmers’ Market is now open from 8 a.m. until noon every Wednesday and Saturday. All products listed are not available on Wednesdays.
Visit the market to see what’s there or call Doug Walton, market manager, at 686-6939.
The following recipes were provided by Walton as an easy way to use produce available this week at the market.
LEMON-HERB ROASTED POTATOES
1/4 cup canola oil
2 tablespoons fresh lemon juice
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/4 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 pounds small red potatoes, skin on, diced
Combine oil, lemon juice, oregano, thyme, paprika, pepper and salt; mix well. Add to the potatoes in a large bowl. Toss.
Line a broiler pan or baking sheet with foil, shiny side up, and spray with nonstick cooking spray. Bake 45 minutes at 425 degrees, turning every 10 to 15 minutes, or until very brown and crispy.
Makes six servings.
CELERY SALAD
1 bunch celery
1 red onion, cut in 1 inch strips
6 tablespoons vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
Black pepper
2 ounces blue cheese, crumbled
2 green onions, chopped
1/4 cup minced parsley
Cut celery crosswise into 1/4-inch slices. Put in bowl. Add red onions.
In small bowl, combine remaining ingredients except parsley. Pour over celery and red onions. Toss. Top with parsley.
Chill at least four hours and serve. Leftovers are great.
Makes six servings.
