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OSU-OKC Farmers Market returns better than ever

Sherrel Jones tours the OSU-OKC Farmers Market.
BY SHERREL JONES Published: June 12, 2013

The Oklahoma State University in Oklahoma City Farmers Market had its grand opening of the Wednesday market last week. The market is open year round on Saturdays, and the Wednesday version will stay open through the peak of the growing season and wind down in late fall. The pavilion, in the John E. Kirkpatrick Horticulture Center, 400 N Portland Ave., is home base.

A visit to the farmers market is my own personal trip to bountiful, firing up wonderful memories of the family gardens of my youth. Helping cook, can, freeze and stuff ourselves with fresh from the garden foods: English peas with new potatoes and spring onions in the spring to the patty pans and pumpkins later on it is a feast to remember each time I get to a farmers market. It feeds my soul while bringing great food to our table.

Each year I'm more amazed by the variety and volume of vegetables grown here in Oklahoma. Despite late freezes, hail, high winds, flooding and even killer tornadoes, Oklahoma farmers still manage to produce beautiful vegetables. Most do it sustainably and chemical free. Others are certified organic growers.

My years of writing about Oklahoma foods and the folks who grow and produce them has led me to a number of farms across the state. As those huge storms made their way through the state, I couldn't help but worry that some of them would be devastating for folks like Bud and Lita Leatherwood, who raise beautiful produce at their farm near Yukon.

Bud said they followed the early warnings to leave if they didn't have underground shelter. They did just that, fully expecting to return to their farm and find everything gone. Fortunately for them, the massive storm changed course and missed Leatherwood Farm, which had been right in its path. They were lucky.

Susan Graff, of Crestview Farms, east of Edmond, also was not far from the storm. Crow Farms near Shawnee also managed to miss the storms. Robert and Barbara Stelle, at Sunrise Acres near Blanchard, also missed the most recent havoc. The Stelles raise certified organic bedding plants and beautiful produce including a variety of veggies ahead of season in their greenhouse.

Wonder Acres, not far from Will Rogers Airport, also was spared. This beautiful garden is obviously a passion for Jasper and Gloria Phipps. They grow everything from elephant garlic and shallots to blackberries.

The Crow family, who also run the Main Street Market at 730 E Main in Shawnee, bring an amazing volume of vegetables and plants to the OSU-OKC Market throughout the year. Claudia Crow who grew up in Bogota, Colombia, had never farmed or gardened before she married Ricky.

When asked about a favorite way to prepare vegetables, she spoke the mantra that those of us who love them feel: “Just fresh steamed, roasted or fried — you don't need much extra when the vegetables are fresh.”

The Crow's son, Brandon, transports a large load of produce and plants to the Wednesday and Saturday markets at OSU-OKC. Their greenhouses yield large vine-ripe tomatoes, and if you can think of it, they seem to grow it. I was impressed by their cabbages, cauliflower and broccoli. If you haven't had broccoli truly fresh picked, you are in for a treat.

Brandon came back to help in the family business after attending OU.

“Most people don't realize how much there is to growing vegetables and farming,” he said.

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Getting seasonal at the farmers market

The utility poles that snapped off are repaired and the power is back on at the OSU-OKC Farmers Market. Here are just a few of my favorite seasonal, garden-fresh vegetables I found at the market.

Dippers Sugar-snap peas, (get them before they are gone), carrots, cauliflower and broccoli make great fat-free dippers. They are really nice with

hummus, salsa or your favorite ranch dressing.

Kohlrabi Never had kohlrabi? Just snip off the stems slice and saute in a wok or skillet with a little bit of oil (canola, olive, safflower or grape seed.) Don't let the oil smoke as this creates a less healthy veggie. Sliced turnips, potatoes, onions or combinations are yummy. Or simply coat with olive oil and roast on a baking sheet in 400-degree oven.

Cauliflower Try it coated with olive oil mixed with a little melted butter then powdered turmeric and a sprinkle of garlic salt makes a nice side dish for super healthy snack. Roast on a baking sheet in a preheated oven at 400 degrees on middle rack for 20 to 30 minutes.

Onions So many ways, varieties and sizes. Slice large-bulbed green onions in half lengthwise and saute with tops on, snuggle them up to a pan steak, or coat with olive oil and a little kosher salt and roast alone or with other veggies. Slice them into multi-sized rings for salads and sandwiches. Compost the peelings or put them around roses to discourage aphids. (That's an old wives' tale, but it might help.) Onions just make everything else taste so good from potatoes to pot roast.

Cabbage Cabbage is a cool one so there's not a lot of time left to enjoy it. Try my quick guacamole dressing on cabbage alone or add some shredded carrots and sliced green onions. Mix 1/2 cup of your favorite guacamole with 2 tablespoons olive oil and 2 tablespoons fresh-squeezed lime juice and toss with 3 to 4 cups thinly sliced cabbage. No guacamole? Just mash up the pulp of a small avocado with fresh lime juice, olive oil and a little salt.

Fried green tomatoes

Slice tomatoes across about 1/3- to 1/2-inch thick. Combine equal amounts of cornmeal (Shawnee's Best, John's Farm or Stone Stack Mill's) and flour. The flesh of the tomato is moist so the flour and cornmeal stick. Then place in 375-degree vegetable or canola oil and fry until golden brown on both sides. For thicker coating: Coat with flour, dip in beaten egg, then coat with cornmeal or cornmeal and flour combination and fry until golden. Serve hot or room temperature beside your breakfast eggs, on your BLT for lunch, or with your dinner from the garden.

Beets Grate them raw over a salad, peel and slice them for a saute, steam them then transfer to a plastic bag, allow them to cool then rub away the peeling keeping the bag between your hands and the beets. The tops are full of nutrients too, so slice up the stems and leaves and saute them in oil. You can always combine the sauteed tops with the cooked sliced beets for a super side dish. You will find several colorful varieties of beets at the OSU-OKC Farmers Market.

Garlic Wrap it whole in foil and roast it in a 300-degree oven and use the cloves to flavor any and everything. You can cut off the top to open the cloves, then wrap in foil keeping it upright also if you want some ready to spread on a hot crusty baguette or toast. Mince or press cloves and add to sauces and spreads. Like its onion cousin, garlic is a real flavor enhancer.


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