Don’t let the heat keep you from enjoying the great tastes of summer and fresh home-grown produce. Now is a perfect time to move the cooking outdoors and fire-up the charcoal or gas grill.

That's what we’'ll be doing this Saturday at the Muskogee Farmers' Market for our seventh annual Grill Crazy event. Market shoppers can see and taste free samples of all currently available produce at the market, including the first sweet corn of the season!

Fruits and veggies now at the market include vine-ripe tomatoes, green tomatoes, blackberries, blueberries, cucumbers, green beans, yellow squash, zucchini, beets, green bell peppers, jalapenos, cabbage, new potatoes, green and bulb onions, Swiss chard and more.

Besides the fresh produce, market vendors also have fresh cut-flower bouquets; bedding plants, water plants, flowers and hanging baskets for the porch, yard or garden. A few growers still have some herbs and vegetable transplants.

Other items at the market this week include grass-fed lamb; free-range eggs;; Amish breads, pies and cookies; jams and jellies; authentic Mexican tamales, burritos and breads; natural soaps and lotions, jewelry, aprons, birdfeeders and other hand-crafted items.

At the Wednesday market, Michelle Carter-Brown and Shirley Cooper, nutrition education assistants with OSU Extension, will prepare and serve free samples of simple seasonal recipes featuring fresh market produce. Stop by between 10:30 and 11 a.m. to watch the cooking demonstration, try a sample, and ask questions.

Muskogee Farmers’ Market is now open from 8 a.m. until noon Wednesday and Saturday under the pavilions in front of Muskogee Civic Center. Not all items listed above are available at market on Wednesdays. Visit the market to see what’s there or call me, Doug Walton, 686-6939.



OLIVE OIL GRILLING SAUCE

1 cup olive oil
1/3 cup balsamic or red wine vinegar; or 1/4 cup lemon juice
2 tablespoons water
2 teaspoons sugar or honey
1/4 teaspoon ground cumin
1/2 teaspoon ground paprika
1 or 2 cloves garlic, crushed and minced

1. Place all ingredients in a jar and shake vigorously.
2. Let stand at room temperature, shaking occasionally.
3. Brush food with sauce several times during grilling.
4. Refrigerate after use (unless used on meats, then discard).

To this basic recipe, you can add other fresh minced or dried herbs and spices such as: basil, chives, oregano, rosemary, tarragon, chili powder, or cayenne.
Add one at time, to taste.

This sauce can also be used as a marinade (soak veggies 20 to 30 minutes, or more).


GRILLED SUMMER SQUASH OR ZUCCHINI
Serves: Four to six.

2 to 3 medium or large squash
1/3 cup olive oil
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh basil
Salt and pepper

1. Mix olive oil, vinegar and basil and let stand at room temp.
2. Wash squash and trim ends
3. Cut squash lengthwise into 1/2-inch thick “steaks”
4. Stir or shake oil and vinegar mix and brush both sides of each steak generously
5. Lightly add salt and pepper and let stand 10 to 15 minutes
6. Grill over medium heat (higher rack placement) for approximately 10 minutes, turning occasionally and brushing as needed to keep moist.