Traveling Farmers Market on an OKIE BUS + Recipe Mustard Greens & Potato SoupCrystal
Oh this is neat! This family has a traveling Farmers Market (on a bus!) and they stop at hospitals (because they have a history of being at the hospital for loved ones and now wants to be blessing to the weary there by bringing them fresh fruits & veggies)…. Entrepreneurship, survival & compassion… I love it!
It’d be neat to check this bus out. Anyways… thought I’d share!
Many thanks to Nicky for passing the following newsletter on to me!
The Traveling Desperado Telegraph
thursday is Market Day at
Heritage College 11 – 12
Prairie Gypsy’s 12:30 – 1
Ok Heart Hospital North 3 – 8
Come to the
Rowdy Stickhorse (Traveling Desperado) Market Bus
One year down with many more to come
October is our one year anniversary for the big bus being on the road. We would like to take this time to say Thank You to all that have supported us throughout this year. We have met many wonderful people, we have found new friends, and we’ve learned that what we have chosen to do for a living truly does make a difference in people’s lives.
The Bus also known as the Farmers Market on wheels, the hippy bus, and my favorite the Farm-mobile is the first full farmers market on wheels in the United States (we are very proud of that fact). When we developed this local food system 5 years ago we started with a short bus, it was suitable for us fruit loops with a dream and a plan. Our dream was to bring our passion our love and a little bit of life on the farm to people in the metro areas. Our plan was to create a way to bring our all natural- farm fresh- clean healthy food and handmade products to the people on a weekly basis. This system had to be sustainable, environmentally sound, and most important fun. The small bus seemed to work, but we needed to be bigger to maintain a living. We purchased the big bus and my creativity got the best of me. It took us almost a year to complete our masterpiece, the look on a person’s face when they step on the bus for the first time makes all those long nights, well worth it.
Our passion is fueled by you the customer, to produce the best products we can possibly provide, and if we cannot produce a product we painstakingly find producers that maintain and uphold the same standards as we live and abide by. Providing your body with the best nourishment to keep you healthy and your taste buds with flavors they have never experienced, gives us the strength and encouragement to continue this dream.
Who’s Your Farmer?
Come to the bus and meet your farmer
Highlights this week: The Holidays are just around the corner, so we have come up with some wonderful items to help make your hectic schedule a bit easier and your family deliriously happy.
Our all natural Smoked Turkeys are moist, juicy and delicious. These birds will be delivered to you frozen; all you need to do is thaw and reheat (each bird comes with reheating instructions). Look through our list of delicious items, when you have made your decision give us a call. 580-336-1830
Smoked Turkey: 12-14 lbs. – $60.00 each
Dinner Rolls: dozen – $7.00 each
Challah Bread: loaf – $7.00 each
Pumpkin Cheese Cake: 10” round 4” high – $30.00 each
Pumpkin Roll: $10.00 each
Pies: 9” – $18.00 each / Pumpkin, Mixed Berry, Apple, Cherry, Cranberry-Apple, Blueberry-Peach, Strawberry-Rhubarb, Peach, and sugar free pies.
Pecan Pie: 9” – $20.00 each
Pumpkin Roll: $10.00 each
On the Bus you’ll find
- Veggies: mustard greens, swiss chard, kale, lettuce greens, sweet potatoes, sweet corn, radish, kohlrabi, beets, turnips, purple beans, carrots, eggplant, okra, acorn squash 3 variety, could be more you have to come and see.
- Meats: Beef, Pork, Lamb, Goat
- Body Care: goat milk soaps, goat milk creams, bath salts, floral waters, foot butters, lip butters, deodorants, detox balls, heat pillows, eye pillows, dream pillows, too much to mention
- Dry Goods: spiced apples, chow chow, zucchini red sauce, peanut butter, honey, jams jellies, flavored peanuts, salsa, granola 2 varieties, pickles 4 varieties, pickled okra, pickled asparagus, Russian sauerkraut, german sauerkraut, mustards, organic coffees & teas, organic blue cornmeal, whole wheat & triticale flour, I’m sure I didn’t mention it all.
- Meals: bierocks, tamales, enchiladas, casseroles, soups, individual meals, pizza.
- Breads: Challah, Rosemary Focaccia, Pepperoni Cheese rolls, English Muffin Bread, Soft White, Cinnamon Rolls, Scones, Biscotti
- Cold Item: Eggs, salsa, chili cheese, yogurts, handmade cheese, and coconut cream pie
- Frozen: cheese, buttermilk, ricotta cheese, hummus 3 varieties, pies, I’m sure there’s more.
- House Hold: goat milk laundry powder, lavender fabric softener, crochet pot holders & wash cloths, baking bags, aprons
- Pets: all natural doggy treats, pet shampoo, pet powder
Rowdy Stickhorse is your local food connection!
Customer Q & A
Q: “Why do you set up at hospitals, aren’t there better places to be located?”
A: I’m a mother that has had the misfortune of spending many extended stays in the hospital with an ill child. When your there for weeks at a time you become much acquainted with these people, you begin to see the real emotion that comes with the job, you see how hard they work, how personal the job is to them, and at times how unappreciated they are, but mostly how exhausted they are at the end of their long shifts. For these reasons I felt strongly about bringing good wholesome food to hospital employees because making life a bit easier for these extremely hard working men, women and their families completes me.
Recipe of the week:
Mustard Greens & Potato Soup
• 4 tablespoons olive oil
• 2 cups chopped onions
• 2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
• 8 cups (or more) water or broth of choice
• 1/2 teaspoon dried crushed red pepper
• 4 garlic cloves, minced
• 1 bunch mustard greens (about 12 ounces), stems trimmed, leaves coarsely chopped
• 1 10-ounce package fresh spinach, stems trimmed
• Sour cream
Heat 2 tablespoons oil in large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add water or broth and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
Add sautéed greens to potato mixture. Purée soup in blender or using wand until smooth. Season soup to taste with salt and pepper.
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
Cook’s Note: (Can be prepared ahead. Cool. Cover and refrigerate. Or freeze for a rainy day)
P.S. you can’t win the monthly drawing if you don’t come to the bus.
Where to find us : In the big yellow school bus
Tuesdays: Enid / Faith Farm/ 820 W. Cherokee: – 4-6
Wednesdays: Stillwater /Oasis Garden & Gifts/ 811 W. 6th – 2-6
Thursdays: OKC / Heritage Collage Wellness / 1027 SE 66th – 11-12.00 (not the 3rd Thursday)
OKC / Prairie Gypsies / 411 NW 30th – 12:30-1:00 (not the 3rd Thursday)
OKC / Okla. Heart Hospital North/ on Memorial: – 3-8
Fridays: OKC-MWC/ Okla. Heart Hospital South/ I-240 & Sooner rd.:-3-7:30
Saturdays: Closed for the season / We open again in May
For Pricing and more information you can find us @ www.oklahomafarmtoforkmarket.com
Keep updated with what’s new- join our Facebook group @Oklahoma Farm to Fork Market
Come see us at the market bus and get all your farm fresh clean food.
Paulette & Bailey Rink 580-336-1830