— As the summer heat continues, a wide variety of locally grown produce remains available at the Muskogee Farmers’ Market this week from 8 until noon Wednesday and Saturday.

The fresh produce includes table grapes, red ripe tomatoes, yellow squash and green zucchini, red and yellow sweet onions, bell peppers and hot chiles, watermelon and cantaloupe, green tomatoes, peaches and plums, new potatoes, purple hull peas, green beans and asian long beans, cabbage, sweet potatoes, eggplant, pickling and slicing cucumbers in all shapes and sizes, garlic, beets, kohlrabi, kale, swiss chard and summer spinach.

Other items at the market include grass-fed Dexter beef in a variety of frozen cuts, fresh-cut flower bouquets; authentic tamales, burritos and tortillas; hot dogs and links w/ grilled veggies; natural soaps and bath salts; other handmade products.

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, which also include any food-bearing plants.

OSU nutrition educators Michelle Carter-Brown and Twila Hollis will be on hand during 10 a.m.-11:30 a.m. most Wednesdays, fixing simple, affordable and healthy meal and snack ideas with free samples and recipes, featuring items fresh from the market.

B.J. Charbonneau of the Muskogee Swim and Fitness Center will teach free tai chi classes at 10 a.m. most Saturdays near the bandshell and lawn area next to the market, weather permitting.  

The Muskogee Farmers Market is under the covered parking pavilions in front of the Muskogee Civic Center. It operates from 8 a.m. to noon every Wednesday and Saturday, rain or shine, throughout October.

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

gmail.com.



VEGETABLE MEDLEY

Makes 4 servings

1 tablespoon olive oil

2 medium yellow summer squash, sliced

1 medium zucchini, sliced

1 medium yellow onion, diced

3 medium fresh tomatoes, diced

1/2 cup corn kernels

1 clove garlic, minced

1/2 teaspoon oregano

1/2 teaspoon basil

1 teaspoon salt

1/4 teaspoon ground black pepper



Add oil to large pan over medium heat. Add onion and salt, sauté 4-5 minutes.

Add tomatoes, corn, garlic, oregano, basil and pepper. Stir and cook 2-3 minutes

Add squash and zucchini, stir to evenly coat and cook for 3-5 minutes.

Serve while squash is still firm but heated throughout.