In support of the current statewide burn ban, grilling demos at the Muskogee Farmers’ Market are going flameless this Saturday. Instead, market goers will be treated to free samples of a wide variety of fresh raw fruits and veggies such as watermelon, cantaloupe, sweet bell peppers, peaches, cucumbers, summer squash, sweet potatoes and more.

Tasting will begin at 9 a.m. and run until 11:30 a.m. during the regular market hours of 8 a.m. to noon.

Other fresh produce available at the farmers’ market includes red ripe and green tomatoes, purple, red and green grapes, hot and mild chili peppers, red, white and yellow onions, yellow squash and green zucchini, potatoes, green beans, cabbage, eggplant, beets, kale and several varieties of micro-greens.

Other items at the market include grass-fed Dexter beef in a variety of frozen cuts; authentic tamales, burritos and tortillas; hot dogs and links with grilled veggies; natural pet treats; handmade soaps and bath salts; other handcrafted items.

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.

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.



Sweet Potato Sticks

2 whole sweet potatoes

1/4 cup low-fat ranch or vinaigrette dressing (optional)

Peel sweet potatoes until you see the darker orange flesh underneath the lighter colored inner pealing. Dip the potatoes in cool water and rinse. With a large chef knife on a secure cutting surface, cut the sweet potato in half lengthwise.

Lay the potato cut side down on the cutting board and then cut 1/2 inch slices lengthwise from each half until all are cut into flat ovals. Then, cut each oval into 1/2 inch strip or “sticks.” These sticks are ready to serve as is, or can be chilled before serving. If using salad dressing for dipping, first try the sticks without dressing to see how good they are plain!