STILLWATER, Okla. — The Stillwater Farmers’ Market is open from 10 a.m. to 1 p.m. Saturdays with handmade foods from licensed kitchens and fresh produce.
The winter market is located inside Cowboy Mall at Hall of Fame and Monroe and is open except when the streets are icy. All products are from local producers, and we can answer questions about our production, handling practices or ingredients.
Local foods available include produce, meats, cheese and handmade breads and Santa Fe-style food. Produce in season this week include gourds, greens, fresh herbs, lettuce, onions, pumpkins, spinach, squash and turnips. In addition to bird suet, visitors will find freshly made breads, scones, cookies, salsa, enchiladas and tamales.
Buffalo meat is available on the first and third Saturday.
Stuffed Dumpling Squash
1 pound ground lamb
1 medium onion, finely minced
1 clove garlic, minced
1/2 cup torn fresh bread
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
Pepper to taste
1/2 teaspoon cinnamon
Preheat oven 350 degrees.
To prepare squash, break off stem, turn over and cut a 2 1/2-3 inch diameter circle out of bottom. Scoop out seeds. Set aside.
For stuffing, mix all other ingredients together.
Stuff squash with meat mixture. Shape leftover mixture into meatballs, about 1 1/2 ounces each.
Place stuffed squash in ovenproof pan with 1/4 inch water in bottom. Place meatballs in greased ovenproof pan. Bake meatballs 15 to 20 minutes and squash for 45 to 50 minutes. Squash is fully cooked when a fork will pierce it easily.
Save meatballs for another meal, and serve with cooked rice.
From the kitchen of Jacqui Savage, Jacqui’s Herbs Naturally.
Leah Aufill is president of Stillwater Farmers’ Market.