Stillwater News Press


March 19, 2014

Farmers Market 03-20-14

How about some spinach pancakes?

The Stillwater Farmers Market is open each Saturday from 10 a.m. to 1 p.m. indoors at Northern Oklahoma College, corner of Hall of Fame Avenue and Monroe Street. The market will move April 5 to the spring and summer location at Strickland Park, which is across the street from Hastings near the corner of Hall of Fame Avenue and Main Street.

Here’s a glimpse of what you might find at the market this week: Beef, baked goods and bread, honey, salt free herb mixes, flowers, Santa Fe-style Mexican food, fresh greens which may include collards, kale, lettuce, spinach and micro greens.

Spinach is featured in the Farmers Market recipe this week. Spinach is a cool season crop and belongs to the goosefoot family along with Swiss chard and beets.

Spinach is low in calories and is a good source of vitamin C, vitamin A and minerals, especially iron.

Spinach is best eaten fresh. It loses nutritional properties with each passing day. Although refrigeration slows the deterioration, half of the major nutrients are lost by the eighth day after harvest. When fresh, it has crisp leaves. As they deteriorate, the leaves turn limp. For long-term storage, freeze while fresh.

There are many varieties of spinach, though they generally fall into three distinct groups — savoy with dark green, crinkly, curly leaves commonly found in supermarkets; flat/smooth leaf spinach, which is most commonly used for canned and processed spinach products, though “baby spinach” also fits in this group; and semi-savoy, a hybrid variety with slightly crinkled leaves, with the same texture as savoy but not as difficult to clean.

Enjoy spinach many ways. Stop by the Farmers Market on Saturday to pick up the ingredients to try our weekly recipe:



Makes about 12 medium-size pancakes


Mixing Bowl:

1 cup white whole wheat flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1/8 teaspoon nutmeg

Blender :

1 cup (225g) non-fat Greek yogurt

1/2 cup (125g) low-fat buttermilk (other milks work too)

1 large egg

1 cup tightly packed fresh spinach, leaves only

Mix all the dry ingredients in a large mixing bowl blending with a fork or wooden spoon. Form a depression in the center.

In a blender, combine the yogurt, buttermilk and egg until well-combined. Add the spinach and process until the liquid is uniformly green with only tiny specks of spinach visible.

Pour the liquid into the center of the bowl. With a wooden spoon, combine just until the dry ingredients are barely mixed in, no more.

Lightly grease a skillet or pancake griddle and heat on medium heat or set a pancake skillet on 325 F.

Give it time to completely heat (I usually get out the griddle to heat while mixing the pancakes). Pour pancake batter on the top.

When the first side is done (you can tell when the bubbles that form on top “pop”), flip it over and cook until light brown. Serve immediately.

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 for more recipes and to register for free e-newsletters.


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