Stillwater News Press

September 22, 2010

Stillwater Farmers' Market 9-22-10

By Hannah Flynt
Stillwater Farmers' Market

STILLWATER, Okla. — Stillwater Farmers’ Market would like to take a day to recognize all its loyal customers. Customer Appreciation Day will be Saturday from 8 a.m. to 1 p.m. in Pioneer Square. Vendors will be handing out free samples and market bags.

The heat of summer is finally relinquishing its brutal hold on the season, letting the cooler hand of fall show its true colors. And color is what it’s all about at the market right now.

We have apples, asparagus, bell peppers, black eyed peas, cantaloupe, chard, cow peas, cucumbers, egg plant, garlic, grape tomatoes, gourds, heirloom tomatoes, herbs, honeydew, mustard greens, potatoes, onions, okra, peaches, peppers, pumpkins, summer squash, tomatoes, watermelon, winter squash and zucchini.

For those trying to plant fall landscape, we have an assortment of perennials, baby faced pansies, grasses and mums. On the edible plants, there are also a variety of herbs.

Meats this week include farm fresh beef and mutton. Free range eggs and specialty flavored goat cheeses are also offered.

Delicious homemade ethic foods include Peter’s German-made bratwurst and sauerkraut; Indian naan, curries and other vegetarian snacks; Santa Fe-style salsas, tamales, enchiladas, dinner and dessert items; and fresh breads, scones, cookies, jellies and sweet rolls.

Stillwater Farmers’ Market is open from 8 a.m. to 1 p.m. Wednesday and Saturday in Pioneer Square at Hall of Fame and Perkins Road. All products are locally grown or processed. Buy local. Eat fresh. Live healthy.



Stuffed Green Peppers



1 pound ground beef

1/2 cup bread crumbs

3 cloves minced garlic

3/4 cup shredded mozzarella cheese

6 chopped mushrooms

1/2 small chopped onion

1 tablespoon chopped fresh parsley

1/2 teaspoon each minced thyme and oregano

1/4 teaspoon each rosemary and winter savory

1 lightly beaten egg

4-6 green peppers

Your favorite pasta sauce; for this recipe I used a vegetable sauce.

Mix all ingredients except green pepper. Stuff peppers and place in casserole. Pour sauce over peppers and bake for 1 hour in a 350 oven.

Or place peppers in large pan with sauce and cook on the stove for 1 hour or until done.

Note: I found I had leftover meat mixture so I made meat balls for another dinner.

Recipe provided by Jacqui Savage of Jacqui’s Herbs Naturally.