By Doug Walton
Muskogee Farmers’ Market Director
By shopping at farmers’ markets and other venues that offer locally-grown items, we support Oklahoma farmers and the local economy while getting farm-fresh and delicious foods.
A new resource is now available to make it easier for those who wish to buy fresh and buy local as often as possible. The 2008 Local Food Guide for Green Country contains listings of farmers’ markets, as well as individual farmers, local food markets, farm stores and even some restaurants serving locally produced foods within northeast Oklahoma.
Those wishing to forage for local foods can pick up a copy of the new food guide at Muskogee Public Library, Muskogee Area Chamber of Commerce and the Muskogee County OSU Extension office or electronic copies are available at www.BuyFreshBuyLocalOK.com.
Locally-grown items at the Muskogee Farmers’ Market this week include pears, vine-ripe tomatoes, cucumbers, sweet potatoes, okra, watermelon, cantaloupe, eggplant, bell and hot peppers, green beans, Asian long beans, peaches, brussels sprouts, squash, zucchini, onions, green tomatoes, new potatoes and summer spinach.
Other items at the market include authentic Mexican tamales, burritos and breads; barbecue sauce; Oklahoma-made wines; natural soaps and lotions; aprons and pot holders, and other handcrafted items — all sold directly by the people who made them. However, some of the produce and other products listed above are not available on Wednesdays.
Muskogee Farmers’ Market is open every Wednesday and Saturday through October from 8 a.m. until 1 p.m. under the pavilions in front of Muskogee Civic Center. Come early for best selection. Visit the market to see what’s there or call Doug Walton at 686-6939 for more information.
CUCUMBER PASTA SALAD
8 ounces rotini
2 cups peeled cucumber slices
1 cup quartered cherry tomatoes
1 15-ounce can garbanzo beans, drained and rinsed
3/4 tablespoons dried dill weed
1/2 cup ranch-style dressing
1/3 cup plain low-fat yogurt
Crumbled feta cheese
Cook pasta according to package directions; drain and rinse in cold water.
In salad bowl, toss cooled pasta with cucumbers, tomatoes, garbanzo beans and dill weed.
In a small bowl, blend dressing and yogurt. Add to salad bowl; stir until well-coated.
Cover and refrigerate 1 hour, stirring occasionally.
Crumble feta on top; serve.
