We are moving! On Saturday, the Stillwater Farmers Market is moving to the spring and summer location at Strickland Park, right across the street from Hastings. Market hours change as well so look for us from 8 a.m. to 1 p.m. every Wednesday and Saturday.
What’s at the market this week?
From our gardens: Fresh cut flowers (freesias) and herbs, fresh greens including arugula, kale, lettuce, micro greens, spinach
From our freezers: Meat including beef and lamb
From our kitchens: Breads, including specialties such as chipotle, French baguette, land run sourdough, piroshky meat pockets, spelt, cakes, cookies, pastries, honey, preserves like jams, jellies, Santa Fe-style Mexican cuisine, canned salsa, pasta sauce, pickles, fresh salsa
From our coolers: Fresh eggs
From our greenhouses: Plants: herbs, heirloom and hybrid tomatoes and succulents
Stop by the Farmers Market to pick up the ingredients to make our weekly recipe for green smoothies. We love green smoothies at our house and this is the one my kids beg for! This smoothie is even better when using freshly harvested greens from the market. We often substitute kale for spinach and I’ll throw in an apple, orange, strawberries or whatever variety of fresh or frozen fruit I have on hand. The kids never realize they are having spinach or kale for breakfast!
“I CAN’T BELIEVE IT’S A GREEN SMOOTHIE” SMOOTHIE
1 cup 100 percent apple juice or orange juice
1 cup frozen mango chunks
1 kiwi, peeled and sliced
1 cup loosely packed baby spinach or kale
1/2 to 1 ripe banana (best if peeled, sliced and frozen)
1/2 cup zero percent-fat vanilla Greek yogurt
1 tablespoon honey
Place the juice, mango, kiwi, spinach, banana, yogurt and honey in a blender. Blend until well combined. Pour into individual glasses and serve with a straw.
Carla Maness is serving as the public relations officer for the Stillwater Farmers Market which has local vendors from Payne County and the surrounding areas. Visit stillwaterfarmersmarket.com for more recipes and to register for free e-newsletters.