Market-Inspired Meals: A Week of Local Goodness

Spring is here, and that means the Tahlequah Farmers' Market is bursting with fresh flavors and local inspiration. If you’ve ever wandered through the stalls and wondered what to do with that gorgeous bunch of radishes or that basket of Lion’s Mane mushrooms, we’ve got you covered.

Here’s a week’s worth of easy, delicious, and seasonal meals using ingredients from some of our favorite market vendors.

Monday: Lion’s Mane Mushroom Tacos

From: J.H. Fungi, Green Briar Farms

Start the week with a meatless marvel. Sauté Lion’s Mane mushrooms with garlic and cumin, then pile them into warm corn tortillas. Top with shredded cabbage, a squeeze of lime, and a drizzle of crema. Add a side of fresh salsa from Green Briar Farms if you want an extra kick.

Tuesday: Garden Stir Fry

From: Vang Garden, Raincrow Farms

Pick up a colorful mix of carrots, green beans, onions, and zucchini. Stir fry them in sesame oil and soy sauce. Serve over jasmine rice and garnish with chopped peanuts and cilantro. Add a fried egg on top if you like!

Wednesday: Sourdough Grilled Cheese & Herbal Tomato Soup

From: Long Shadows Ranch, Thao Farm

Use fresh homemade sourdough and Long Shadows' cheese to make a crispy grilled cheese sandwich. Pair it with a comforting tomato soup flavored with basil and thyme. It’s a nostalgic, nourishing midweek meal.

Thursday: Asian Pear & Beet Salad

From: Thao Farm, Sue Lee, M3 Bee Farm

Thinly slice Asian pears and roasted beets. Toss with arugula, goat cheese, and toasted pecans. Dress with a simple vinaigrette made with local honey from M3 Bee Farm and apple cider vinegar.

Friday: Farmers' Market Pizza Night

From: S&C Farms, Johnny Raincrow, Walker Knives

Use a homemade or store-bought crust and load it with market-fresh veggies—think tomatoes, squash, and onions. Sprinkle with mozzarella and fresh herbs. Slice with a handcrafted blade from Walker Knives if you're feeling extra local.

Saturday: Slow-Cooked Local Beef & Root Veggies

From: Spring Forrest Farm, Heaven Sent Food and Fiber, Sue Lee

Toss beef chunks with turnips, carrots, and potatoes into a slow cooker. Add garlic, herbs, and a splash of broth. Let it simmer all day while you enjoy the sunshine. Serve with a hunk of crusty bread from Long Shadows Ranch.

Sunday: Sweet Treat & Sip

From: Maribel’s Tamales, Pecan Creek Winery

Wrap up the week with something indulgent. Enjoy a slice of Maribel’s tres leches cake paired with a glass of sweet red wine or mead from Pecan Creek Winery. Sit back and savor the taste of your community.

Shopping at the Tahlequah Farmers' Market doesn’t just support local farmers and makers—it brings fresh, nourishing, and inspiring food to your table. Come out this weekend and see what ingredients spark your next week of market-inspired meals.

See you at the market!