Items at the market this week are apples, Brussels sprout, cantaloupe, cucumbers, eggplant, garlic, melons, okra, onions, peppers, soybeans, squash, tomatoes, watermelons, fresh herbs, potted herbs, lavender items, goat milk lotions and soaps, bison meat, fresh eggs, jellies, Southwest cuisine, soups, breads and more.
In the September 2008 issue of Oklahoma Living, customers voted the Stillwater Farmers’ Market as one of three finalists for the “Best Farmers’ Market” in Oklahoma. Thank you so much for your support and encouragement.
We’d appreciate your final vote due by Nov. 4 that would declare the Stillwater Farmers’ Market the best farmers’ market in Oklahoma.
Stillwater Farmers’ Market is open Wednesdays and Saturdays from 8 a.m. to 1 p.m. through Oct. 29 in Strickland Park, 309 N. Main.
Stir-Fry Summer Squash With Mint
3 tablespoons olive oil
1 to 2 clove garlic, minced
1 small onion, thinly sliced
2 medium zucchini, cut into 1/2 inch pieces
3 medium yellow squash, cut into 1/2 inch pieces
1 mildly hot red pepper cut into thin stripes
1 tablespoon fresh lemon juice
Sea salt and freshly ground pepper to taste
1/2 cup fresh mint leaves, cut into thin ribbons
Heat half olive oil in large skillet over medium-low heat.
Cook garlic and onion, stirring until translucent but not yet softened, about 2 minutes.
Increase heat to medium-high and add remaining oil along with squashes and red pepper.
Cook, stirring occasionally, until vegetables are tender and golden brown; about 5 minutes. Remove from heat, stir in lemon juice and season with salt and pepper.
Transfer to a serving dish, sprinkle the mint on top, and serve immediately.
Serves 4 to 6.
Submitted by Jacqui Savage, Jacqui Herbs Naturally.
Health & Environment
Farmers’ Market 09-10-08
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