I love going to the farmers’ market – being outside and seeing the colorful variety of fresh produce, bread, meats, eggs and spices. I can hardly wait to get home and cook. Plus, everything is grown in Oklahoma, so it tastes so good! One thing I enjoy about the Cherry Street Farmers’ Market in Tulsa in particular is the diversity of the vendors whose products reflect their cultures. Lemongrass, Thai basil, Thai eggplant … I can’t even find these items in the grocery store!
In early July, I was planning for my August Oklahoma Eats page and I decided I’d write recipes that feature farmers’ market ingredients. What better way to be inspired than to visit the farmers’ market?
When we arrived, the first thing we did was get a breakfast burrito. If you’re ever at the Cherry Street Farmers’ Market, you have to try the breakfast burrito from Pare (which is usually at the corner of Quaker and 15th). It’s a spinach wrap filled with eggs, veggies and turkey sausage – so good! Even Natalie loves it!
Here are some of the other sights from our trip the market:
After walking up and down the street to check out all of the produce, I decided tomatoes and garlic would be perfect early-August ingredients to feature. The result was this pasta dish, which relies on fresh garlic and tomatoes; as well as two types of bruschetta – one with fresh tomatoes, basil, onions and garlic and the other with fresh goat cheese, homemade pesto and toasted pine nuts (I’ll post the recipes soon!). The pasta dish was so good that I’ve made it four times in the last month and a half! Don’t let the anchovies scare you — it doesn’t taste fishy at all!
Linguine with Tomatoes, Anchovies and Capers
- 4 large garlic cloves, sliced
- 6 tablespoons olive oil
- 2 ounces anchovies
- 1 teaspoon red pepper flakes
- ½ cup capers (drained)
- 2 cups chopped tomatoes
- ½ cup toasted breadcrumbs
- ¼ cup chopped fresh parsley
- ¼ cup freshly grated parmesan or romano cheese
Bring a large pot of water to a boil. While it’s heating, add the sliced garlic and 4 tablespoons of the olive oil to a large skillet. Cook the garlic over medium heat for about a minute. Add the anchovies to the pan and cook until they melt into the olive oil. Add the red pepper flakes and capers and continue to cook. After a couple minutes, add 2 cups of the boiling water to the skillet. Next, add the tomatoes to the skillet and bring the sauce to a boil and then reduce the heat to a simmer. Add the pasta to the boiling water and cook until it’s not quite done. Using tongs, carefully transfer the pasta into the skillet with the sauce. Add another cup of water to the skillet and increase heat to medium-high. Cook for a couple more minutes until the sauce reduces a bit. Add the remaining 2 tablespoons of olive and toss the pasta with tongs. Serve immediately, topped with toasted breadcrumbs, parsley and grated cheese.