— Nothing beats the flavor of a fresh-picked homegrown tomato, and the Muskogee Farmers’ Market is ripe with them, and open today from 8 a.m. to noon.

Vine-ripened “maters” in all shapes, sizes and colors are ready for slicing, dicing, chopping and just plain eating until the heart’s content. Besides their incredibly delicious and memorable flavor, tomatoes are especially high in Vitamins A and C, and antioxidants such as lycopene, shown in numerous studies to reduce risks of some cancers.

A wide variety of other locally-grown produce will also be available at the market this week including squash and zucchini, sweet onions, bell peppers and hot chiles, green tomatoes, peaches and plums, new potatoes, green beans and asian long beans, cabbage, sweet potatoes, eggplant, pickling and slicing cucumbers, garlic, beets, turnips, kohlrabi, kale, swiss chard and summer spinach.

Other items at the market include fresh-cut flower bouquets; authentic tamales, burritos and tortillas; hot dogs and links with grilled veggies; natural soaps and bath salts; candles, birdhouses and 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.

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. to 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.



Tomato-potato salad



3 large tomatoes, cubed

1 1/2 pounds new potatoes, peeled and cooked until just firm, then cubed

1/2 cups chopped sweet onion

1/2 cups nonfat plain yogurt

1/4 cups mayonnaise

1 tablespoon olive oil

1/4 cups chopped fresh cilantro or parsley

1 teaspoon ground cumin

1 teaspoon fresh thyme (or 1/2 teaspoon dried)

2 cloves minced or crushed garlic

1/2 teaspoon salt, and pepper to taste



1. Mix tomatoes, onion, cilantro, cumin, garlic, salt and pepper.

2. Fold in potatoes, yogurt, mayo and olive oil

3. Serve chilled or at room temperature.

Makes 8 servings