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But that's not the only good news... We know you loved the Traveling Barnyard every first Saturday of the month, so now we are looking to expand our kid activities at the market by kicking off our Little Sprouts program! Every second Saturday of the month, we will be offering a different free activity for the kids; from coloring pages, seed planting, to creating their own bird feeders!
Saturday August 5th, table will be set up for kids color competition for National Farmers' Market Week. Winner will receive a small Buy Fresh BA basket!
OH SNAP! Before we forget, our supplemental nutrition programs are expanding! We will now be offering DOUBLE UP OKLAHOMA (AKA DUO) this year! This program provides EBT recipients up to $20 a day to spend on fresh fruits and vegetables!
Our Senior Farmers Market Nutrition Program is now accepting applications! This program provides qualifying seniors with a $50 card to spend on fresh fruits and vegetables! You can apply online at https://oklac.org/ebt. You may also stop by the Rose District Farmers Market booth at the Senior Health and Resource Fair on April 28th at Central Park Community Center or call our Farmers Market Facilitator at 918-259-7000 ext 7421!
Entertainment
Steve Liddell
Steve Liddell is a singer-songwriter based out of Tulsa, OK who brings his own brand of original music mixing Folk, Rock, Jazz, Reggae and Roots/Americana. He has performed shows from coast to coast and on the islands of Hawai'i, as well as toured in Europe and Latin America.
Liddell’s awards include Spot Music Award for Best Singer-Songwriter and a nomination for the Spot Music Award Best Album of the Year for his previous record GOODLOVE.
*Winner of Tulsa's Spot Music Award - Best Singer/Songwriter
Performances start at 9AM and continue until noon!
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In the spring of 2018, Kevin (my son) informed me that I needed a hobby. I decided to grow a garden. Since we had a big area to plant produce, I asked my family what kind of peppers they would like for me to grow for them. Of course, my father said Jalapenos while my sister requested the habaneros. After during some research on the Habaneros, I found that there were many different types. Each type also had a different color and taste. I chose 5 different habaneros for my sister. While the peppers were growing, Kevin and I started talking about to how to preserve the peppers. We talked about how we would always buy pepper powder for my dad for Christmas. He loved some of the hottest peppers out there on top of his food. I researched all the ways to preserve and process the peppers. Over time and with the proper protective equipment, we were able to get enough pepper powder for my father’s Christmas gift. I also had enough to give to my sister and brother-in-law. We had so much pepper powder that KJPeppersplus was born. We started with just pepper powder and in 2019 we started to make the common flavors by adding all natural ingredients to our pepper powder. Currently we have around 25 different blends ranging from mild to extra hot. Each blend is made with our chili peppers grown on our farm. Each January, we start our pepper plants from seed. By late April to early May, we will plant the peppers into the soil.
One of our biggest challenges is marketing. The fact that some people (including me and my mother) believe that peppers or the word spicy means that it is hot. Also, we get asked if it is just for rubs or dips. Our seasonings are universal and can be used for everyday cooking. Another issue is bugs. We do not spray our plants with any chemicals because we are bee friendly. We have been out late at night, removing Horn worms from our plants.
One of our successes was finding my father’s favorite blend. We also introduced my mother to some amazing flavors that contain peppers. Our Spicy Creamed Honey was a great collaboration with another vendor to make an amazing addition for our customers. Our biggest success is the fact that I have support from my family. My husband, Donnie, does a lot of work behind the scenes. He helps with the garden. He also built me a she-shed for the processing of our peppers. In 2022 the she-shed was certified as a commercial kitchen.
We started at the Owasso Farmer and Artisan market to share our products with the community in 2019. We also started attending the Hillside Farmers Market in Skiatook. Being part of the Rose District Farmers Market has allowed us to reconnect with vendors from previous markets. We have also enjoyed how the city is very involved in the community and small businesses. We feel welcome every time we are at the market.
We are currently at The Rose District Farmers Market, The Owasso Farmer and Artisan Market and the Skiatook Farmers Market each Saturday.
Come visit quiet and friendly, Kevin at the KJPeppersPlus booth, located on Mural row, in front of the rooster, every Saturday at the Rose District Farmers’ Market from 8AM-Noon!
    
Vine & Branch
Vine & Branch Vineyards is a little slice of heaven out of Haskell, OK. Retired Broken Arrow Fire Captain, Jerome and his wife started the vineyard 36 years ago and it is now operated by three generations! Jerome stated that he along with daughter Jamie & his son in law do most of the work on the vineyard with the grandkids assisting with harvest. Growing grapes was not an overnight decision, a lot of research and trial and error went into getting Vine & Branch off the ground. When Jerome first started, he began with a little research at the University of Arkansas for best produce to grow on their land. The land is located on a perfect continental divide and the valley where the grapes are grown, protected by a very large hill create the opportunity for them to grow grapes in season up to 2 weeks before Arkansas! After the research came the trial & error stage of their grape growing journey, started with 1200 cuttings they lost all but 50 plants due to lack of a water source. A large pond was dug in under the valley and another is located at the top of the hill to create irrigation via gravity with the runoff filtering back into the lower pond for use by pump when needed. Having their water issues resolved, Jerome got another 1200 cuttings but this time he girdled(strangled) the plants with the trellis string. Not a man to be deterred, Jerome learned from his mistakes and went in for one last try, ordered 1200 more and the plants successfully took off, creating the beginnings of Vine & Branch! Working on 4 ½ acres of their 30-acre farm, they have approximately 1700 grape vines of 17 varieties, 13 of which they bring to market to sell. Jerome went on to tell me, “I was 31 when I put in the vineyard & I didn’t realize the work so if you put in a vineyard be aware that it’s labor intensive, but I will say that if you do put one in, there aren’t that many in the area so you wouldn’t have many others to contend with.” Whereas each plant produces about 40-60 lbs. of grapes per season, dependent on variety, it takes a vine a full 3 years before it will start producing enough to sell. Some varieties include Venus, Jupiter, Mars, Himrod, Vanessa, Champagne, Glenora & Heirloom Concord, all grapes with a planet name coming from the University of Arkansas. Out of all the types of grapes Jerome does recommend growing the Mars variety if it’s something you are interested in doing.
Though they had issues to overcome in the beginning that doesn’t mean they aren’t exempt from the everyday issues a farmer faces. Predators range from raccoons, opossums, skunks, deer & insects, for which they employ a couple different methods to combat. There is netting around the fruit bearing part of the grape plants to help with bugs and keep the critters, particularly deer, from getting to the fruit. They also have 3 large guard dogs that roam the property, Gideon & Guss, Anatolian/Shepard Mixes, & Genevieve Great Pyrenees/Anatolian. One of the other things they watch out for is fungus growth on the fruit, but once variation (turning of color) takes place the fungus danger is past. You may notice that the grapes have a whitish film on them, this is a natural, healthy yeast that forms on the grapes as part of their growing process. The yeast is also the reason why grapes make such great wine as it is implemental in the fermentation process!
As they have worked the land the past 36 years the soil health is completely regenerative as is evidenced by the worm casting piles coming up from the ground, all over the grape field! When they first started growing, they did use fertilizer to help the soil health but now are able to just utilize the mowed grass as mulch. There is also a small 10 tree orchard of Georgia Bell peach trees with some of the most delectable little peaches! the top of the hill has a small cooling bunker that they jokingly refer to as ‘the hobbit house’ where they store the grapes prior to market to keep them cool. The walls leading up to the bunker are made of large, hand laid, sandstone boulders, leading to a beautifully crafted wooden door, making the entrance to the bunker resemble something only found in books & movies. Jerome is also responsible for building his Count Rumford fireplace. It took him 3 months of evenings after work to complete the fireplace with a window ledge type planting box built into the back, allowing the soil to keep warm in the winter, therefore, allowing plant growth throughout the seasons!
When it comes to selling their grapes, Jerome knew he needed an outlet to be able to sell the produce so looked into Farmers’ Markets. They looked for a centrally located market to be able to accommodate both their Tulsa and Muskogee clientele and applied for the Rose District Farmers’ Market and are excited to be entering their 6th season to the market! They agree that being tenured & a farmer and not having to supply their own shade is a defiant huge bonus but what they truly love about our market is the community where “everyone is very kind & friendly,” & they truly love the atmosphere & enjoy visiting with the people.
To visit Vine & Branch and get some of your very own Oklahoma grown grapes, come to the Rose District Farmers’ Market this Saturday & you can find them under the pavilion on the east side! Come by and say hi to this down to earth & loving family!
      Farmers' Harvest
     
    
Where Opportunity Lives
City of Broken Arrow Table
Throughout the season, the City of Broken Arrow will be rotating a booth for the various departments/divisions. We hope this gives the citizens a chance to ask questions or learn more about each department.
Saturday, August 5, 2023
COMMUNICATIONS
Saturday, August 12, 2023
POLICE DEPARTMENT
Saturday, September 9, 2023
STREET DEPARTMENT
Saturday, September 16, 2023
COMMUNITY DEVELOPMENT
Saturday, September 23, 2023
SOLID WASTE & RECYCLING
Saturday, September 30, 2023
TED TEAM
Saturday, October 7, 2023
FIRE DEPARTMENT
Saturday, October 14, 2023
TED TEAM
Saturday, October 21, 2023
EMERGENCY MANAGEMENT
Upcoming Events
1st Saturday of Every Month - Traveling Barnyard, 9AM-10:30 AM
*Times may vary due to heat/animal exhaustion*
2nd Saturday of Every Month- Little Sprouts Activity
Free kids activities from seed planting, coloring pages, and DIY bird feeders!
July- Buy Fresh BA, Through July, our vendors will be passing out tickets to for up to every $10 spent at the market for the chance to win three Farmers Market baskets filled with donations from our very own vendors! We will draw for the winners on the first Saturday of August to kick off National Farmers Market Week!
August 5th- National Farmers Market Week, Traveling Barnyard, Photo Booth, and the drawing of Buy Fresh BA! Saturday August 5th, table will be set up for kids color competition for National Farmers' Market Week. Winner will receive a small Buy Fresh BA basket!
October 28th- Halloween at the Market, While supplies last, our vendors will be passing out Halloween candy to all the Trick-or-Treaters!
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!
ONIE PROJECT-SUMMER SQUASH SAUTÉ
Time: 30 minutes
Servings: 6
Ingredients:
- 1 1/4 cups dry couscous
- 2 Tbsp olive oil
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 large zucchini, cut into half moons
- 1 large yellow squash, cut into half moons
- 1 cup cherry tomatoes, halved
- 1/4 cups minced fresh basil
- 1/2 cup shredded parmesan
Directions:
1. Prepare couscous according to package directions. Set aside.
2. In a large skillet, heat oil over medium. Add chicken & cook 5-7 minutes or until golden brown on all sides, stirring frequently.
3. Add onion, pepper & garlic. Sauté 4-5 minutes or until onion is tender.
4. Stir in zucchini, squash, tomatoes & basil. Sauté 4-5 minutes, stirring throughout.
5. Top with parmesan & serve immediately.
Tips
Summer squash like zucchini & yellow squash are low in calories, but high in potassium and folate!
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Weekend Forecast
The forecast for this Saturday is sunny with a high of 100 degrees.
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