This page contains a Flash digital edition of a book.
Recipes to Live By


opens for its 35th season Saturday, April 5. T e market has a special celebration planned in


F


May and a commemorative cookbook featuring recipes from market vendors and others along with its history. According to the Cleveland County Fairgrounds


website, in a typical year, the April market will have asparagus, hothouse tomatoes, greens, lettuce, radishes, spinach, herbs, and vegetable and fl owering plants. But, in addition to all the great fresh produce, the farm market off ers value added products like relishes, pickled veggies, and dried herbs and spices. Some vendors sell locally produced products like soap made with goats milk and soybeans, honey, jams and jellies, and hand- sewn aprons and dish rags. T e Norman Farm Market has a new schedule this


year. T ey will open on Tuesdays from 4 p.m. to 8 p.m. and Saturdays from 8 a.m. to noon. (T ey will no longer be open Wednesday mornings as they were in previous years.) Most vendors accept SNAP (Oklahoma Access),


arm markets in towns all across OEC's service territory are gearing up for opening day this month and next. T e Norman Farm Market held at the Cleveland County Fairgrounds


Tory Tedder-Loffl and


Oklahoma Senior Nutrition card, Chickasaw vouchers, and WIC.


On a side note, I learned something recently I want


to share. I called Charlene Perry of Perrys' Farm to double check an item in the recipe she shared with us this month. I said, "Charlene, you gave me a recipe for Roasted New Potato Salad, but you call for red potatoes in the ingredients. Which is it?" For those of you NOT laughing, I'll share what she taught me. Regardless of color, a "new potato" is new—fresh out of the ground. I grew up my whole life thinking the little, thin-skinned, yellow potatoes my mom used for her Green Beans and New Potatoes were a variety like russet, not actually "new." Perry said, "Rub on the skin to check. A new potato's skin will rub off easily." Grocery stores—good intentions or not—just can't live up to the promise of a farm market for freshness and fl avor. "I couldn't wait for my crop one year. I wanted potatoes and bought some at the store," she recounted. "Well, that will teach me to eat something out of season. It just doesn't compare." I think that is the same reason mom only makes her green beans in the summer. Who knew?


Roasted New Potato Salad


BEFORE BAKING INGREDIENTS 2 T olive oil 2 lbs small red potatoes, diced 1/2 med sweet onion, chopped


AFTER BAKING INGREDIENTS 8-10 slices of crisp bacon, crumbled 1 bunch green onions, chopped


Recipe provided by Charlene Perry of Perrys' Farm


Perry's Farm can be found every Tuesday afternoon and Saturday morning at the Cleveland County Farm Market.


2 tsp garlic, minced (optional) 1 tsp salt


1/2 tsp black pepper


3/4 C prepared Ranch dressing salt & black pepper to taste


DIRECTIONS Place oil in a 15x10 inch jellyroll pan. Add potatoes and the next four


ingredients. Toss to coat. Arrange mixture in a single layer. Bake at 425 degrees for 30–35 minutes or until potatoes are tender. Stir occasionally. Transfer to a large bowl. Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.


32


www.okcoop.org April 2014


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