Where to buy local
Shop for organic and all-natural food products around town, including at local farmers' markets.
What to read While researching this month’s articles, as well as for general informed reading, I have come across several great books on food, food production and eating well. Here are nine of my favorites, which are sure to be a welcome addition to anyone’s library, foodie or not.
“What to Eat,” Marion Nestle
“In Defense of Food” and “The Omnivore’s Dilemma,” Michael Pollan
“The Organic Cook’s Bible,” Jeff Cox
“Animal, Vegetable, Miracle: A Year of Food Life,” Barbara Kingsolver
“Local Flavors: Cooking and Eating from America’s Farmer’s Markets,” Deborah Madison
“The Art of Simple Food,” Alice Waters
“The Unsettling of America: Culture and Agriculture,” “The Gift of Good Land” and anything else by Wendell Berry
Oh, what a Web we weave Barnes and Noble is not the only source for great reading. These Web sites also are instrumental in the quest for better, informed and local eating.
Center for Informed Food Choices, www.appetiteforprofit.com/mission.html
- Eat Local Challenge: www.eatlocalchallenge.com
- Eat Well: www.eatwellguide.com
- Eat Wild: www.eatwild.com
- Food Routes: www.foodroutes.org
- Local Harvest: www.localharvest.org
- Weston A. Price Foundation: www.westonaprice.org
- Slow Food: www.slowfoodusa.org
- Buy Fresh Buy Local OK: www.buyfreshbuylocalOK.com
The butcher, the baker … Here are my favorite spots in town to buy local, organic or all-natural food products. No. 1 by far? Our amazing local farmers’ markets (see box).
To find the best in organic and all-natural meat, I usually turn to one of two places. Harvard Meats offers a full line of all-natural beef from Painted Hills, as well as famous Beeler’s Heluka pork, which is able to root, graze and lounge freely on the farm. 3245 E. 15th St.; 10 a.m.-6:30 p.m., Monday-Saturday
At Natural Farms, virtually all of the products they raise, produce, process or market are either all-natural or organic. They raise their own herd of Piedmontese cattle, a breed known for its high-quality yet lean meat. Natural Farms also offers a weekly co-op, consisting of a bag of all-natural meat and a bag of organic fruit and produce for $63. 420 S. Utica Ave., 583-5354, 9 a.m.-6 p.m., Tuesday-Friday, and 9 a.m.-2 p.m., Saturday; 6560 E. 91st St., 779-6300, 10 a.m.-6 p.m., Monday-Friday, and 10 a.m.-5:30 p.m., Saturday.
This spring I look forward to the CSA (Community Supported Agriculture) from Three Springs Farm. Emily Oakley and Mike Appel will be front and center at the Cherry Street Farmers’ Market for you to select your goodies. Customers pre-purchase produce at the beginning of the season (from $200 to $300), giving the farmers much-needed capital to help tend to their land. Money is deducted from your “account” upon selecting your produce at the farmers’ market. In addition to getting gorgeous produce, CSA members receive a weekly newsletter highlighting the week’s selections, as well as a recipe or two with which to use them. For more information, visit www.threespringsfarm.com.
From sushi-grade tuna to bags of shiny black mussels, Bodean’s Fish Market has it all. Gleaming display cases showcase the freshest and widest variety of seafood in town – fish that is flown in daily and supplied to many restaurants around Tulsa. In addition to fresh fish, Bodean’s offers house-made side dishes such as dips, sauces, crab cakes and seafood salad. They also bake some of the most delicious bread I have had in a long time. 3376 E. 51st St., 749-1407, 8 a.m.-6:30 p.m., Monday-Friday; 8 a.m.- 6 p.m., Saturday; and noon-5 p.m., Sunday
Flour, water, salt and yeast are only the building blocks in Farrell Family Organic Bread. Some are spiked with organically grown nuts, dried fruit, herbs and seeds. The 100 percent hand-formed loaves are baked right here in Tulsa, at the main bakery at 8034 S. Yale Ave., where the majority of the loaves are sold. Farrell’s bread also is available around town at various locations. Visit www.farrellbread.com for a baking calendar and store locations.
Where can you find the best selection of Oklahoma-grown and made products all in one spot? The Oklahoma Food Cooperative. Each month, the producer members post what they have available. For a share price of $51.75, members are permitted to shop on the co-op Web site, where they place items in their shopping carts and orders are set up either for delivery or pickup throughout the state. Visit www.oklahomafood.coop for a complete list of available products, as well as rules for membership.
For year-round produce, I like to head out south … to Bixby, that is. Three of the area’s best produce stands are located within a couple of miles of one another. Conrad Farms, 7400 E. 151st St., Bixby, 366-8942, www.conradfarmsmarket.com, Carmichael’s, 14740 S. Memorial Drive, Bixby, 366-4250, Dotson’s Produce, 13001 S. Memorial Drive, Bixby, 369-2123.
With a fox or in a box
March is definitely a “green” month. Here is a fun way to use those delicious fresh farm eggs and organic bacon from the farmers’ market.
- Bake 1 10-ounce container of refrigerated extra-large biscuits according to package.
- Cook 1/2 pound of thick-cut bacon in a skillet until crisp; drain and set aside.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat.
- Add 1/2 onion, chopped; 1 seeded and chopped jalapeno pepper; 4 roasted green chilies, seeded and chopped (or 1 small can of roasted diced green chilies); 1 teaspoon coarse salt; and 1 teaspoon freshly ground black pepper.
- Cook, stirring often, until onions have softened.
- Whisk together 6 large eggs and 1/2 cup milk and add to the onion mixture, stirring frequently until scrambled and cooked through.
- Split biscuits in half and divide eggs among bottoms.
- Top each with shredded Monterey Jack cheese, top with biscuit halves and serve immediately.
Here are a few of our amazing local farmers’ markets. For a complete list, visit www.okgrown.com.
Cherry Street Farmers’ Market
Season: First Saturday in April through October
Time and location: Wednesdays, 8 a.m.-noon, East 41st Street and South Peoria Avenue; Saturdays, 7-11 a.m., East 15th Street and South Peoria Avenue
Web site: www.cherrystreetfarmersmarket.com
Pearl Farmers’ Market
Season: April through September
Time and Location: Mondays, 4:30-7 p.m., Centennial Park, East Sixth Street and South Peoria Avenue
Web site: www.pearlfarmersmarket.org
Downtown Tulsa Farmers’ Market
Season: From May through October
Time and location: Tuesdays, 10:30 a.m.-2 p.m., Williams Green, East Third Street and South Boston Avenue
Owasso Farmers’ Market
Season: May through October
Time and location: Wednesdays and Saturdays, 8 a.m.-noon, YMCA just off Highway 169, 8300 N. Owasso Expressway
Web site: www.owassofarmersmarket.com
Jenks Farmers’ Market
Season: May through September
Time and Location: Saturdays, 7 a.m.-noon, Pedestrian Bridge, near the RiverWalk Crossing
North Tulsa Farmers’ Market
Season: June through October
Time and Location: 8:30 a.m.-12:30 p.m., 2620 E. 56th St. N.