OSU-OKC Farmers Market returns better than ever

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

“You have to put some effort into marketing and promoting the things you grow. Then there's the business side of it — knowing how to make a profit takes a lot.”

The Crows also have a variety of their produce canned and frozen available year round and at the Saturday market.

I so enjoy visiting with the growers, asking about their favorite ways to prepare and cook the foods they grow.

Lita Leatherwood sent me home with some of their fresh dug Yukon Gold potatoes and onions, reminding me how good they are sliced up and fried together.

Just ask her about to prepare some of the beautiful Asian vegetables they grow.

I couldn't wait to get home and fry up a couple of gorgeous green tomatoes they had.

Wayne Jesco, of W-Bar-M Sheep and Wool, says their farm is a whole family operation from three farms in Yukon, Mustang and the Marlow/Bray area where they grow melons.

He, his parents, brother and family bring eggs, produce and often other things like 25 flats of Stilwell strawberries he transported for the Saturday market last weekend or designer-quality wool hats created from the Oklahoma sheep thriving on their Mustang farm.

Jesco had fresh-shelled peas for the Wednesday grand opening when the fields were too wet to work.

I find there is always something new to discover at a farmers market. The Wednesday grand opening at OSU-OKC included a baby kangaroo on hand in the new petting zoo.

Cheryl Camp, the market's manager, said they have some event or activity planned for almost all the markets this summer. It's a good reason to bring along the whole family. It's so wonderful to involve the next generation.

Speaking of the next generation, J.B. Pratt does a great job of inspiring interest in creating and offering a variety of wholesome Oklahoma-grown chemical-free foods. Products from across the state populate the shelves of the Wednesday market. On Saturday the offerings expand with even more creations from heat-and-eat foods like pizza rounds made with local whole-wheat flour, breads and baked goods, salsas and sauces.

Check their website for details: www.earthelementsfarm.com.

I found organic wheat grass from a new vendor John Faulconer ready to take home and blend. Darren Holly brought some beautiful free-range eggs from his Twisted Feather Farms in Midwest City. Soon they will have produce, fruits and berries. You could put all that fresh produce in a handmade basket from Pauline Hogan Asbury, of “Habasketry” who was on hand and making baskets right there in the market. Ask her about classes.

If I said “I'm just here for the food” at the OSU-OKC Farmers Market, I would be not telling the whole truth. I love getting to know the folks who grow your food.

They begin to feel like family. As always, it feels so good to help support Oklahomans by buying locally grown produce. These days I feel as though it is all a part of what helps keep us “Oklahoma Strong.” We not only survive but thrive.

I hope to see you at the market.

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