Local farmers markets open for business

Farmers markets are open for business all across Florida as the summer months offer opportunities to sell produce that is fresh and grown locally. 

In Okaloosa County, we have two farmers markets that are supported by the local Okaloosa County Extension Office. One is the Crestview Farmers Market at Spanish Trail Park, 205 Stillwell Ave. It operates from 7 a.m. to 1 p.m. on Tuesday, Thursday and Saturday. The second location is the Okaloosa County Farmers Market at 1954 Lewis Turner Boulevard, Fort Walton Beach . Operation hours are 7 a.m. to 1 p.m. Tuesday, Thursday and Saturday.

Our Agriculture Agent, Jennifer Bearden, can give growers certificates that will allow them to sell their locally grown produce at both markets.

Produce that is available now includes bell peppers, blueberries, cantaloupe, cucumber, eggplant, okra, southern peas, summer squash, sweet corn, tomato and watermelon. Visit https://wfrec.ifas.ufl.edu/panhandle-produce-pointers/harvest-calendar to view a complete listing of local produce availability. For best selection, shop early in the day and have a conversation with your grower. In many cases, if you want larger quantities they can accommodate.  

Many people prefer to preserve or can their produce to extend the season and have locally grown produce all year long. If you decide to preserve, use the latest United State Department of Agriculture recommendations that can be found here: https://nchfp.uga.edu/. This site is the National Center for Home Food Preservation and is supported by the University of Georgia. All current recommendations for preserving food may be found on this site. 

Try some these recipes that feature using fresh produce:

Tomatoes

Select tomatoes that are firm to the touch. Tomatoes will continue to ripen once picked. Store unwashed out of direct sunlight. It is best to not refrigerate tomatoes for best flavor.

Tomato and Cucumber Salad

2 large tomatoes, diced

2 large cucumbers, diced

1 cup diced green pepper

1/4 cup chopped green onion

Italian salad dressing to taste

Fresh basil leaves

Directions: Mix all vegetables in bowl.

Drizzle salad over salad to taste.

Chill for one hour before serving.

Zucchini Quiche

One can of refrigerator crescent rolls

2 tbsp. of brown spicy mustard

4 cups of thinly sliced Zucchini

1 tbsp. of olive oil or other oil for sautéing

1/2 onion minced

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

3 eggs, beaten

1 cup of shredded cheese (cheddar or mozzarella)

Fresh herbs: 2 or 3 leaves of basil, parsley or chives (may use dried if not available)

Directions: Heat oven to 375 degrees. In a skillet, cook zucchini and onion in olive oil until tender (about 10 minutes). Stir in herbs and spices. Blend in eggs and cheese.

Separate dough into triangles. Place in ungreased 11-inch quiche pan or 10 inch pie pan. Press over the bottoms and up the sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake for 18 – 20 minutes or until knife inserted in the center comes out clean. Let stand 10 minutes before serving.　

Pamela H. Allen is the interim county director and an agent at the University of Florida's Institute of Food and Agricultural Sciences Extension office in Crestview.

This article originally appeared on Crestview News Bulletin: Local farmers markets open for business