The Stillwater Farmers Market is open every Saturday from 10 a.m. to 1 p.m., weather permitting, at Northern Oklahoma College, corner of Hall of Fame Avenue and Monroe Street. Each week, the market has a wonderful variety of items such as Santa Fe-style Mexican food, beef, breads and baked goods, honey, herbs, salt free herb blends, dried mixes, sweet potatoes, winter squashes, lettuces, kale, collards and micro greens.
Micro greens can be used like sprouts and added to salads or sandwiches as we do at my house.
The greens come in a wide variety of leaf shapes, colors, textures and flavors that can be added to favorite family recipes. My son David loves to cook — and he loves bacon. He came up with this version of a grilled cheese sandwich a few years ago and it quickly became a family favorite.
2 slices crusty bread
2 tablespoons tomato jam or tomato slice
1/2 cup each grated sharp cheddar and aged gouda, mixed together
Bacon, cooked until crisp, and then diced into 1/2-inch pieces
Turn a griddle on low heat. Spread the tomato jam or slices on one piece of bread. Sprinkle half of the cheese over the jam. Generously layer micro greens and bacon pieces. Top with remaining cheese. Place a bread slice over the cheese and spread about two teaspoons of mayonnaise on outside of top slice. Grill sandwich, mayonnaise side down, on low until golden brown, about seven minutes. Spread mayonnaise on the other side and flip to grill until golden and melty. Slice and serve.
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.