Oklahoma State University-Oklahoma City

OSU-OKC Farmers Market Places Value on Cooking ‘Outside the Box’

(March 15, 2016, Oklahoma City, OK) – This year marks the 20th anniversary of the completely homegrown OSU-OKC Farmers Market. To celebrate this milestone, the market will feature special cooking demonstrations that highlight locally grown, seasonal produce during the regular Saturday market.

 

Every Saturday, different Oklahoma-grown items from the market will be featured in cooking demonstrations led by students from the university’s Dietetic Technology Program. “I noticed people shied away from produce they weren’t familiar with, meaning they missed out on some beautiful, seasonal produce,” said Hallie Williams, OSU-OKC Farmers Market manager. “These demonstrations will encourage our customers to think outside the box with their cooking.”

 

So far the Dietetic Technology students have taught consumers how to make spinach smoothies, chicken lo mein, and even a healthy twist on macaroni and cheese made with butternut squash. The cooking demonstrations are one of the new features that have been made possible through a grant from the U.S. Department of Agriculture. Last year, the market began accepting Supplemental Nutrition Assistance Program (SNAP) benefits as payment that further increased accessibility to Oklahomans.

 

“I see my job as a way to help my community by educating and raising awareness of how buying local can benefit the consumer,” Williams said. “My philosophy is to make sure my customers are making the best choices for them and their health. If they learn how to make a killer dish using an unusual ingredient then I’ve succeeded!”

 

The OSU-OKC Farmers Market is held Saturdays year-round at 400 N. Portland Ave. Current hours are 9 a.m. to 1 p.m. To find out more about the OSU-OKC Farmers Market, visit www.osuokc.edu/farmersmarket, like them on Facebook or follow them on Twitter.

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To celebrate the 20th anniversary of the OSU-OKC Farmers Market, there will be live cooking demonstrations by the university’s Dietetic Technology Program students. Recipes will include chicken lo mein, healthy macaroni and cheese, and more. Photo by Hallie Williams.