Farmer's Market 10-31-07

Shonna Richardson - Market Manager

October 31, 2007 07:24 am

— Items this week at the Stillwater Farmers’ Market are beets, egg plant, green beans, herbs, melons, okra, peppers, purplehull peas, pumpkins, radishes, summer and winter squash, sweet potatoes, tomatoes, turnips, watermelons, breads and jellies, cut flowers, eggs, German bratwursts, plants, soaps and lotions, Southwest cuisine and much more.
Stillwater Farmers’ Market is open at 309 N. Main in Strickland Park through Oct. 31 every Wednesday and Saturday, 8 a.m. to 1 p.m. Its website is .
Today will be our last summer market day at Strickland Park, but there will be a winter market at 211 W. Ninth (the NewsPress building) every Saturday from 10 a.m. to 1 p.m. If it’s nice weather, we’ll be set up outside, but if it’s cold, we’ll be set up inside where it’s warm.
This is my last article for the season in the NewsPress, so I want to relay some important information.
The Stillwater Farmers’ Market participates and is supported by the State Department of Agriculture’s OKGrown initiative. If you’d like more information visit . Everything at the market is local, which means all produce at the market is grown in Payne, Noble, Logan, Lincoln, Creek and Pawnee counties.
Buy Fresh Buy Local Oklahoma is an initiative by the Kerr Center for Sustainable Agriculture, which lists 10 reasons people should buy local at its website, buy-fresh.htm>:
1. Local grown food tastes better.
2. Local produce is better for you.
3. Local food preserves genetic diversity.
4. Local food is GMO-free.
5. Local food supports local farm families.
6. Local food builds community.
7. Local food preserves open space.
8. Local food keeps your taxes in check.
9. Local food supports a clean environment and benefits wildlife.
10. Local food is about the future.
Last Saturday was the first Saturday that Sustainable Stillwater brought its recycling trailer to the Farmers’ Market. Before the market ended, the trailer was full and had to be emptied.
Buffalo and Brat Chili
1 pound ground buffalo meat from Lonesome Prairie (market vendor)
1 pound Peters (market vendor) brats, cut into 12 inch slices
2 tablespoons olive oil
1 1/2 cups onion, diced
2 cloves garlic, minced
1 cup green bell pepper (or red or yellow)
2 14-1/2-ounce cans of diced tomatoes, undrained
1 16-ounce can red kidney beans
1 15-ounce can pinto beans
1/3 cup roasted chilies
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, optional
Freshly ground pepper to taste
In large kettle, cook buffalo meat in oil until no longer pink; remove meat. Set aside. Brown brat slices. Add onion, garlic and green pepper; saute for 5 minutes. Drain buffalo meat, then add buffalo meat and remaining ingredients; Stir all ingredients to mix. Bring to boil. Reduce heat; cover and simmer 1-1/2 to 2 hours.
Serve with your favorite bread from either El Sueno Enterprises or Persimmon Hill Farm, both market vendors.
Serves six.
From the kitchen of Jacqui Herbs Naturally.