Stillwater News Press

June 30, 2010

Stillwater Farmers' Market 6-30-10

By Hannah Flynt
Stillwater NewsPress

STILLWATER, Okla. — Sweltering summer days are here to stay, but you can beat the heat and come early to shop for local produce and homemade foods at the market.

Vegetables in season are beets, blackberries, blueberries, broccoli, cabbage, carrots, chard, corn, cucumbers, eggplant, garlic, grape tomatoes, greens, herbs, new potatoes, onions, peppers, summer squash, tomatoes and zucchini.

Some bedding plants and specialty herbs are available for growers. Beautiful bouquets of stunning cut flowers are also impossible to miss.

Farm-raised buffalo meat is back and available to customers, as well as beef. Goat cheese is also available.

Ethnic foods include homemade bratwursts and sauerkraut; Santa Fe-style tamales, enchiladas, dips and salsas; and homemade breads, cookies, scones and sweet rolls.

Stillwater Farmers’ Market is open from 8 a.m. to 1 p.m. Wednesday and Saturday in Strickland Park. All products are locally grown or processed. Buy local. Eat fresh. Live healthy.

 

Fresh Corn with Veggies

 

1 tablespoon butter

1 medium onion, chopped

2 garlic cloves, minced

1 medium green pepper, seeded and chopped.

 2 medium tomatoes, peeled, seeded and chopped

1/2 cup cream

2 cups corn kernels (about 5 ears of corn)

1/2 teaspoon fresh marjoram, minced

1 tablespoon parsley, chopped

Salt and pepper to taste

Saute onions in butter until limp. Add minced garlic and peppers cook onions until translucent, about 6 minutes. Add tomatoes, cream and corn. Simmer mixture until corn is heated for about 10 minutes

Stir in herbs and cook 2 more minutes. Add salt and pepper to taste. Serve immediately

Serves 4.

Nutrition: 142 cals., 6g fat, 23g carbs., 4g prot., 48mg sodium.

Recipe from Jacqui Savage of Jacqui’s Herbs Naturally. Nutrition analyzed by Gena Crenshaw MS, RD/LD.