At Market Place On Broadway, you will find a large variety of produce that all share a common characteristic-they’re all locally grown, locally produced.
Buying locally grown and produced food not only supports Ardmore, it reduces the distance food travels from the farm to your plate and thereby reduces fuel use and emissions.
Most produce travels 1,500 miles or more to reach a grocery store. Most produce at Market Place on Broadway travels less than 50 miles.
What’s In Season This Week
The market is full of vegetables such as sweet onions, sweet and hot banana peppers, bell peppers, jalapeno peppers, eggplant and purple hull peas.
You will also find cucumbers, zucchini, yellow squash, cabbage, collard greens, okra, potatoes, tomatoes, berries, cantaloupe and watermelon — lots of orange and red meat melon.
As we enter the height of produce season, we also enter the height of the flower season, too many to list. Just come down and see for yourself.
The colors are brilliant and the scents will delight you.
Event for This Week
Ask The Dietitian: Sharon Wheeler, a registered/licensed dietitian with the Chickasaw Nation Food Distribution Program, will present nutrition information on fresh produce.
“Fresh produce is nutrient dense, meaning you get a lot of nutrients and fewer calories than food that is processed,” she said. “With a plate full of colors from fresh produce you can help ward off diseases, keep your weight in check, and get a lot of nutrients.”
Stop by this Saturday beginning at 8 a.m. and learn about nutrition from fresh produce, meet Wheeler, have a free cup of coffee and bottle of water and enjoy the Market.
Melon Fruit Salad
The only thing better than eating melon fresh from the vine is in a fruit salad.
Mix any of our delicious cantaloupe and honeydew with other in-season fruits for a simple and summery dessert.
Cut the cantaloupe and honeydew in half. Scoop out balls of fresh melon with a round spoon and place in a bowl along with equal parts of blueberries, strawberries and raspberries.
Squeeze in the juice of 2 lemons and sprinkle with 2 tablespoons of light brown sugar and toss to coat. Garnish with fresh mint or lemon balm.
