STILLWATER, Okla. — Spring is here. Are you ready to taste fresh veggies and get your green thumb on?

Come to Strickland Park on Saturday for the opening of the summer market. We will have something for everyone, from the budding chef to the picky pet.

Right now, fresh produce includes carrots, cabbage, lettuce, green onions, spinach and fresh herbs. We also offer farm fresh eggs and local cheeses. For nonvegetarians, we offer homegrown meats, such as beef, buffalo and organic lamb.

For those who crave more exotic flavors, try Santa Fe-style Mexican food, including homemade tamales, enchiladas, appetizers, dinners and green chile stew. Or perhaps you will enjoy some tangy pickled beets or German-made sauerkraut. And for the sweet tooth, we have fresh, homemade goodness, such as bread, cinnamon rolls, pies, brownies, date bars, and scones.

And for those itching to get out and plant, we have hardy, regional landscape and vegetable plants. You can find window sill herbs, houseplants, heirloom tomatoes, cool season vegetables and spring flowering plants.

The summer market hours are 8 a.m. to 1 p.m. Wednesday and Saturday. We invite you to join us and come see what flavors you are made of.

The last winter market on Saturday had a good turnout of customers. Vendor items included a smorgasbord of fresh greens, such as chards, herbs, lettuces, onions and spinach. Cut freesias beckoned customers with their spicy fragrance and exotic petals. Bedding and vegetable plants were also available for spring planting.

Meat products included farm raised beef and lamb. Free range eggs and cheese were also on hand.



Cream of Spring Lettuce Soup

 

1 small onion chopped

1 clove garlic, minced

2 tablespoons butter

2 tablespoons olive oil

7 cups spring lettuce, finely shredded (see note)

1/4 cup flour

3 cups low sodium chicken broth

1 tablespoon fresh mint, chopped

1-2 tablespoons fresh parsley, chopped

1 cup half and half

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Mint leaves to garnish

In large saucepan, cook onions and garlic in butter and oil over low heat until tender.

Reserve 1 cup lettuce; stir remaining lettuce into onion garlic mix. Cover and cook over low heat until lettuce wilts, about 5 minutes. Stir in flour; cook and stir 1 minute. Add broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Let cool.

Pour mixture and herbs into blender container. Cover and blend until smooth. Pour into saucepan. Stir in reserved lettuce, half and half, salt and pepper. Heat just to boil.

Garnish with mint leaves.

Note: You can add some fresh spring spinach or micro sprouts to the lettuce.