Entertainment
Mark Gibson will be joining us this Saturday, June 5th, from 9 AM - NOON.
Mark Gibson is a local artist that performs as various locations such as the Tulsa State Fair, Elwoods, Hunt Club, and more!
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Vendor Spotlight
Down on the Farm has been a family owned and operated farm focused on goat milk products. All of their products are made from the milk of their very own dairy goats that are milked by hand to ensure the best quality. They are proud to provide natural products to the public that are looking for an alternative to chemical based products to the in stores. Outside of the farmers market, Down on the Farm products can be found on Etsy and 4 Tons of Blessings, located in Coweta, OK. This year, the family is excited to add new products and scents including bath bombs and lip balms. You might have also noticed that they are selling "Llama and Alpaca poop" to fertilize house plants and gardens. Down on the Farm says they continue to feel blessed to be supported by their customers and other local vendors.
Up-Coming Market Events
June 5th - Traveling Barnyard (9AM-10:30AM)
June 12th - Market Yoga with Trinity Yoga Studio (8AM - 9AM)
MONTH OF JULY - BUYFRESHBA (See FB for more details)
July 3rd - Traveling Barnyard (9AM-10:30AM)
July 10th - Market Yoga with Trinity Yoga Studio (8AM - 9AM)
August 7th - NATIONAL FARMERS MARKET WEEK!
Drawing for BUYFRESHBA!
Traveling Barnyard (9AM-10:30AM)
August 14th- Market Yoga with Trinity Yoga Studio (8AM - 9AM)
September 4th - Traveling Barnyard (9AM-10:30AM)
September 11th - Market Yoga with Trinity Yoga Studio (8AM - 9AM)
October 2nd - Traveling Barnyard (9AM-10:30AM)
October 9th - Market Yoga with Trinity Yoga Studio (8AM - 9AM)
Recipe Corner
There is nothing like hand-picking your fresh locally grown produce to create vibrant home cooked meals.
Here in the Recipe Corner, we would like to make it a little easier to cook through the seasons!
New to this year, we will be highlighting recipes straight from our very own vendors!
My Dad's Salsa - Ranch Enchiladas
Time varies on method used for cooking chicken
Ingredients:
- 3-4 boneless skinless chicken breasts
- 1 package of chicken taco seasoning
- 1 package of ranch dry salad dressing
- 1/2 cup of bottled ranch dressing
- 1 cup of My Dad's Salsa
- 2 cups shredded Fiesta Cheese
- 1 can chicken broth
- 1 package of tortillas
Directions:
1. Preheat oven to 350F.
2. Cook and shred the chicken. (Can cook is slow cooker with the ranch packet and taco seasoning packets in the chicken broth on low for 3-4 hours).
3. Mix 1/2 cup of ranch and 1/2 cup of My Dad's Salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin later of the mixture on the bottom.
4. Start assembling the enchiladas by putting 2 tablespoons of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top, sprinkle with cheese and roll up.
5. Line up the enchiladas in the pan and top with remaining salsa. Sprinkle heavily with fiesta cheese. Bake for 30 minutes or until the cheese is melted and enchiladas are heated thoroughly.
6. Drizzle the top with ranch and enjoy!
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Weekend Forecast
The forecast for this Saturday is Partly Cloudy & 80F though during market hours will be between 70F-79F.
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