South Anchorage Farmers' Market http://southanchoragefarmersmarket.com/index.php/site/index/ en safm@gci.net Copyright 2009 2009-07-02T23:05:00-09:00 Issue #34 http://southanchoragefarmersmarket.com/index.php/site/issue_34/ Hello, All!

I’m excited to introduce a guest writer for this week: my intern, Sherrill Smith Collins! She’s a candidate for a Master’s of Science in Nutrition at Bastyr University in Washington State, and part of the requirements for earning her degree is an internship. So she’ll be doing some Farmers’ Market reporting while she’s home for part of the summer—and she says she wants to visit the bakery, too. Maybe I can trick her into bagging some bread for the market! 

Before I turn you over to Sherrill’s report, though: I got an email today from Ben Vanderweele to let us know what you’ll be able to find at Vanderweele Farms’ stand on Saturday (July 4th). They’ll have NINE different types of leaf lettuce, as well as green and red bibb lettuce, green and red Romaine lettuce, head lettuce. He’ll also have radishes, green cabbage, Chinese cabbage, and five-pound sacks of potatoes. Ben says he’ll have the best… most reasonable… prices at the market!

And although Sherrill includes a fantastic recipe, I’m putting one at the end, too—it’s for a cucumber salad to use those gorgeous Alaskan cukes you can find at the market!

Take it away, Sherrill!

--------------------------------------------------------------------

This past Saturday was beautiful and the upcoming holiday weekend looks promising!  The market is picking up speed as we head into midsummer.  Come early for the best selection of produce and farm fresh eggs.  The warm weather is infectious and makes me think of meals made ahead and backyard fare.  This week I have included a modifiable recipe for garden fresh quiche.

Rempel Family Farm has snow apple turnips this week and is expecting zucchini, broccoli, bok choy and napa cabbage next week.  Their spinach, collard greens and collection of kale are exquisite and make one think of summer salad and stir-fry. 
Vitali and Monica Seldovitsch have yummy spring onion bundles along with radishes, toy choy and a variety of lettuce.  Their healthy bouquets of cilantro and dill captured my attention and my imagination.  It might be time for ceviche!

Speaking of ceviche, Arctic Choice has local seafood including halibut and shrimp.

Kathy with Grey Owl Farm will be at the market throughout the summer with a collection of houseplants, perennials, vegetables and culinary herbs.  You have to arrive early to catch her fresh strawberries, they sell out quickly.  Over the next few weeks, Kathy is expecting bell peppers, Thai basil, lemon basil and jalapenos from her greenhouse.

The Red Beet Fine Food vendors are new to the market this year.  Jay and Hazel offer savory pies, vegan pastries and gluten free products made at their restaurant in Palmer.  Breads this week include: Onion Rye with Wild Dock Seed, Valley Carrot Clover, Multi-Grain Fireweed, and Whole Wheat Flax. Market Pies will include:  Potato Onion, Bison, and Pork. The homemade dressings they offer are unique and use local ingredients when available. They will have more Spruce Tip Vinaigrette, as well as other vinaigrettes:  sour cherry, mixed wild berry, raspberry, lemon, and cranberry. look for fresh yogurt, as well as fresh mung bean & black bean sprouts! This week, they are featuring new butters: Wild Raspberry Butter, Orange Butter, Lemon Butter, Herb Butter, Garlic Butter, and FRESH FARMER’S CHEESE. Sally from The Red Beet describes it as a “soft spreadable cheese that is simply to die for!  It is a white cheese with herbs.”

Garden Quiche
Serves 4
Prep Time: 15 minutes
Quiche is a simple dish that can be inspired by produce in season at the moment.  It stores well, and is delicious at any meal.  A touch of fruit on the side creates breakfast, a small salad and a light soup makes for a healthy dinner.  In this recipe, inspired by Molly Katzen and The Moosewood Cookbook, I replace the heavy cream with milk and the pastry crust with a vegetable crust.  When they are available, I try to use farm fresh eggs.  Hens that are allowed to eat a traditional diet yield more nutritious eggs with yolks of a dark hue and perky nature.

1 medium Russet Potato, sliced thinly
1 small yellow onion, sliced thinly
3 slices Gruyere
3 tablespoons flour
1 ½ cups milk (I’ve used nonfat, whole fat and unsweetened soy with good results)
4 eggs
½ teaspoon salt
½ teaspoon pepper

1. Preheat the oven to 350 F.  Lightly oil a 9” pie plate.  Line the pie plate with the sliced potatoes, covering the bottom and the sidewalls.
2. Place one layer of onions over the potato base.  Layer the cheese on top of the onions.
3. In a bowl, whisk the flour and milk together.  Add the eggs, salt and pepper and whisk until well blended.
4. Pour the egg mixture over the layers in the pie dish.  Place in the preheated oven and bake for 45 minutes, or until the center is set.

* This basic recipe has many variations; try broccoli, leeks, spinach or fresh tomatoes.  The key is to layer the ingredients and pour the egg mixture over the top.  I always use potatoes as the base crust because they hold the pie shape well, taste delicious and look nice.  A popular variation in our house includes bell pepper, vegetarian sausage and pepper jack cheese.

--------------------------------------------------------------------------

Thank you, Sherrill!!

Have you tried some of the wonderful jams and jellies and honey you can find at the market?  You can find all kinds of interesting Alaskan flavors—from carrot jam to pumpkin butter and a hot tomato jelly! And of course there are the more usual flavors like strawberry-rhubarb.

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack! She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

GLACIER VALLEY FARM CSA PRODUCE BOXES!
I know that it’s sometimes hard to make it to the Saturday farmers’ market—you’re out of town, or your kids have soccer games, or you sleep in and by the time you’re up and at it—it’s already 1:00 and you know that most of the good stuff will be gone already. But there’s another option for getting local produce! Check out Glacier Valley Farm CSA’s produce boxes! 

The hefty boxes, costing $35 each, are filled with as much Alaskan produce as is available, augmented in the winter and spring with some vegetables and fruits from certified organic farms Outside. We’re just ramping up the boxes to include more and more Alaskan produce each week! Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables.

You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information! www.GlacierValleyCSA.com

]]> Weekly Newsletter Hello, All!

I’m excited to introduce a guest writer for this week: my intern, Sherrill Smith Collins! She’s a candidate for a Master’s of Science in Nutrition at Bastyr University in Washington State, and part of the requirements for earning her degree is an internship. So she’ll be doing some Farmers’ Market reporting while she’s home for part of the summer—and she says she wants to visit the bakery, too. Maybe I can trick her into bagging some bread for the market! 

Before I turn you over to Sherrill’s report, though: I got an email today from Ben Vanderweele to let us know what you’ll be able to find at Vanderweele Farms’ stand on Saturday (July 4th). They’ll have NINE different types of leaf lettuce, as well as green and red bibb lettuce, green and red Romaine lettuce, head lettuce. He’ll also have radishes, green cabbage, Chinese cabbage, and five-pound sacks of potatoes. Ben says he’ll have the best… most reasonable… prices at the market!

And although Sherrill includes a fantastic recipe, I’m putting one at the end, too—it’s for a cucumber salad to use those gorgeous Alaskan cukes you can find at the market!

Take it away, Sherrill!

--------------------------------------------------------------------

This past Saturday was beautiful and the upcoming holiday weekend looks promising!  The market is picking up speed as we head into midsummer.  Come early for the best selection of produce and farm fresh eggs.  The warm weather is infectious and makes me think of meals made ahead and backyard fare.  This week I have included a modifiable recipe for garden fresh quiche.

Rempel Family Farm has snow apple turnips this week and is expecting zucchini, broccoli, bok choy and napa cabbage next week.  Their spinach, collard greens and collection of kale are exquisite and make one think of summer salad and stir-fry. 
Vitali and Monica Seldovitsch have yummy spring onion bundles along with radishes, toy choy and a variety of lettuce.  Their healthy bouquets of cilantro and dill captured my attention and my imagination.  It might be time for ceviche!

Speaking of ceviche, Arctic Choice has local seafood including halibut and shrimp.

Kathy with Grey Owl Farm will be at the market throughout the summer with a collection of houseplants, perennials, vegetables and culinary herbs.  You have to arrive early to catch her fresh strawberries, they sell out quickly.  Over the next few weeks, Kathy is expecting bell peppers, Thai basil, lemon basil and jalapenos from her greenhouse.

The Red Beet Fine Food vendors are new to the market this year.  Jay and Hazel offer savory pies, vegan pastries and gluten free products made at their restaurant in Palmer.  Breads this week include: Onion Rye with Wild Dock Seed, Valley Carrot Clover, Multi-Grain Fireweed, and Whole Wheat Flax. Market Pies will include:  Potato Onion, Bison, and Pork. The homemade dressings they offer are unique and use local ingredients when available. They will have more Spruce Tip Vinaigrette, as well as other vinaigrettes:  sour cherry, mixed wild berry, raspberry, lemon, and cranberry. look for fresh yogurt, as well as fresh mung bean & black bean sprouts! This week, they are featuring new butters: Wild Raspberry Butter, Orange Butter, Lemon Butter, Herb Butter, Garlic Butter, and FRESH FARMER’S CHEESE. Sally from The Red Beet describes it as a “soft spreadable cheese that is simply to die for!  It is a white cheese with herbs.”

Garden Quiche
Serves 4
Prep Time: 15 minutes
Quiche is a simple dish that can be inspired by produce in season at the moment.  It stores well, and is delicious at any meal.  A touch of fruit on the side creates breakfast, a small salad and a light soup makes for a healthy dinner.  In this recipe, inspired by Molly Katzen and The Moosewood Cookbook, I replace the heavy cream with milk and the pastry crust with a vegetable crust.  When they are available, I try to use farm fresh eggs.  Hens that are allowed to eat a traditional diet yield more nutritious eggs with yolks of a dark hue and perky nature.

1 medium Russet Potato, sliced thinly
1 small yellow onion, sliced thinly
3 slices Gruyere
3 tablespoons flour
1 ½ cups milk (I’ve used nonfat, whole fat and unsweetened soy with good results)
4 eggs
½ teaspoon salt
½ teaspoon pepper

1. Preheat the oven to 350 F.  Lightly oil a 9” pie plate.  Line the pie plate with the sliced potatoes, covering the bottom and the sidewalls.
2. Place one layer of onions over the potato base.  Layer the cheese on top of the onions.
3. In a bowl, whisk the flour and milk together.  Add the eggs, salt and pepper and whisk until well blended.
4. Pour the egg mixture over the layers in the pie dish.  Place in the preheated oven and bake for 45 minutes, or until the center is set.

* This basic recipe has many variations; try broccoli, leeks, spinach or fresh tomatoes.  The key is to layer the ingredients and pour the egg mixture over the top.  I always use potatoes as the base crust because they hold the pie shape well, taste delicious and look nice.  A popular variation in our house includes bell pepper, vegetarian sausage and pepper jack cheese.

--------------------------------------------------------------------------

Thank you, Sherrill!!

Have you tried some of the wonderful jams and jellies and honey you can find at the market?  You can find all kinds of interesting Alaskan flavors—from carrot jam to pumpkin butter and a hot tomato jelly! And of course there are the more usual flavors like strawberry-rhubarb.

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack! She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

GLACIER VALLEY FARM CSA PRODUCE BOXES!
I know that it’s sometimes hard to make it to the Saturday farmers’ market—you’re out of town, or your kids have soccer games, or you sleep in and by the time you’re up and at it—it’s already 1:00 and you know that most of the good stuff will be gone already. But there’s another option for getting local produce! Check out Glacier Valley Farm CSA’s produce boxes! 

The hefty boxes, costing $35 each, are filled with as much Alaskan produce as is available, augmented in the winter and spring with some vegetables and fruits from certified organic farms Outside. We’re just ramping up the boxes to include more and more Alaskan produce each week! Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables.

You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information! www.GlacierValleyCSA.com

]]> 2009-07-02T23:05:00-09:00 Issue #32 http://southanchoragefarmersmarket.com/index.php/site/issue_32/ Hello, All!

Every week we’re getting more and more produce! Lots and lots of beautiful greens, for sure—but we’re starting to get radishes, turnips, and of course lots of rhubarb! And we’re getting more and more vegetable vendors each week. If you get there early, you might find green beans from Glacier Valley Farms’ greenhouse, and they are still selling big beautiful heads of lettuce for $2 apiece. Vitali Seldovich’s farm has just arrived at the market, and more farmers will be arriving every week!

Mr. Rempel of REMPEL FAMILY FARMS wrote to me that they will have certified organic Snow Apple turnips, maybe a few zucchini and some blossoms, lots of greens, red and butter lettuce, bok choi, radishes, spinach, and more!

EAT WILD SALMON!
Trout Unlimited and Arctic Choice Seafood are teaming up to hold a special event at the South Anchorage Farmers’ Market this Saturday.  The event, “Eat Wild!,” is designed to promote Bristol Bay salmon. By building support for the fishery, they hope to help protect Southwest Alaska’s Bristol Bay watershed from the threat of large-scale mining. They will be giving away free samples of grilled Bristol Bay sockeye salmon along with recipes and information about Bristol Bay and the risks this fishery faces. SACK’S CAFÉ will be there for some of the market to help cook up this bounty!!

The event is from 9 a.m. to 2 p.m. at the Arctic Choice Seafood Booth. I’m including a really fun salmon recipe at the end of this newsletter for you--hit the link and check out the photos!

And OTHER FISH!  On Saturday, Arctic Choice will have halibut, cod, and rockfish from the Gulf of Alaska near Montague Island. They’ll also have fresh sidestripe shrimp and sablefish from Prince William Sound, live oysters and clams from Koscuisko Bay near Ketchikan. fresh King salmon from the Nushagak River near Dillingham and of course, as I’ve mentioned already, Sockeyes from Bristol Bay.

THE RED BEET
Red Beet will have Clover Flax Bread as well as Rye-multi grain and Spinach.  They will have more of their ever-popular Gluten Free Breads, pastries, cookies and cakes!! And a new offering: Bison meat pies!  They’ll also have mushroom and potato pies as well. And don’t miss their fresh sprouts!

They will be bringing much more of their fabulous SPRUCE TIP DRESSING!! It sold out in half an hour last week, so will bring lots more this week!  It is very aromatic and delicious, and super refreshing! Other dressings and vinaigrettes to buy will include: wild blueberry, wild raspberry, fresh lemon, rhubarb, date yogurt with basil, and fresh mint.  Don’t miss their fresh creamy yogurt – always thick and delicious! 

Also, you can sign up for Salad Boxes, available in July!!  Salad boxes are to be picked up at the South Anchorage Farmer’s Market.  They will include:  all ingredients for four salads proportioned for four people.  Pre-made dressings for salad, recipe, and color photo to show what the finished dish should look like! 

BREAD
Rise & Shine Bakery will be bringing their whole-grain sourdough hearth loaves and pan loaves!  The pan loaves will the new favorite SPENT GRAIN, as well as their only bread made with local grain: ALASKA BARLEY. The barley was grown in Delta Junction! Hearth loaves this week will be TOASTED SEED, which contains sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds, and the KALAMATA OLIVE bread, packed with those briny black morsels.  Also this week, we’ll have the luscious but relatively healthy dessert bread (no eggs or butter!):  sourdough DARK CHOCOLATE AND CHERRY bread. Have you tried lightly toasting the chocolate bread so the chips melt?  YUM! We’ll take next Saturday off (July 4th), so stock your freezer this week with what you’ll need for a couple of weeks.  The bread freezes and thaws really nicely.

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack! She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

GLACIER VALLEY FARM CSA PRODUCE BOXES!
I know that it’s sometimes hard to make it to the Saturday farmers’ market—you’re out of town, or your kids have soccer games, or you sleep in and by the time you’re up and at it—it’s already 1:00 and you know that most of the good stuff will be gone already. But there’s another option for getting local produce! Check out Glacier Valley Farm CSA’s produce boxes! 

The hefty boxes, costing $35 each, are filled with as much Alaskan produce as is available, augmented in the winter and spring with some vegetables and fruits from certified organic farms Outside. We’re just ramping up the boxes to include more and more Alaskan produce each week! Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables.

You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information! http://www.GlacierValleyCSA.com

Note that the Wednesday market starts next week! July 1st!

]]> Weekly Newsletter Hello, All!

Every week we’re getting more and more produce! Lots and lots of beautiful greens, for sure—but we’re starting to get radishes, turnips, and of course lots of rhubarb! And we’re getting more and more vegetable vendors each week. If you get there early, you might find green beans from Glacier Valley Farms’ greenhouse, and they are still selling big beautiful heads of lettuce for $2 apiece. Vitali Seldovich’s farm has just arrived at the market, and more farmers will be arriving every week!

Mr. Rempel of REMPEL FAMILY FARMS wrote to me that they will have certified organic Snow Apple turnips, maybe a few zucchini and some blossoms, lots of greens, red and butter lettuce, bok choi, radishes, spinach, and more!

EAT WILD SALMON!
Trout Unlimited and Arctic Choice Seafood are teaming up to hold a special event at the South Anchorage Farmers’ Market this Saturday.  The event, “Eat Wild!,” is designed to promote Bristol Bay salmon. By building support for the fishery, they hope to help protect Southwest Alaska’s Bristol Bay watershed from the threat of large-scale mining. They will be giving away free samples of grilled Bristol Bay sockeye salmon along with recipes and information about Bristol Bay and the risks this fishery faces. SACK’S CAFÉ will be there for some of the market to help cook up this bounty!!

The event is from 9 a.m. to 2 p.m. at the Arctic Choice Seafood Booth. I’m including a really fun salmon recipe at the end of this newsletter for you--hit the link and check out the photos!

And OTHER FISH!  On Saturday, Arctic Choice will have halibut, cod, and rockfish from the Gulf of Alaska near Montague Island. They’ll also have fresh sidestripe shrimp and sablefish from Prince William Sound, live oysters and clams from Koscuisko Bay near Ketchikan. fresh King salmon from the Nushagak River near Dillingham and of course, as I’ve mentioned already, Sockeyes from Bristol Bay.

THE RED BEET
Red Beet will have Clover Flax Bread as well as Rye-multi grain and Spinach.  They will have more of their ever-popular Gluten Free Breads, pastries, cookies and cakes!! And a new offering: Bison meat pies!  They’ll also have mushroom and potato pies as well. And don’t miss their fresh sprouts!

They will be bringing much more of their fabulous SPRUCE TIP DRESSING!! It sold out in half an hour last week, so will bring lots more this week!  It is very aromatic and delicious, and super refreshing! Other dressings and vinaigrettes to buy will include: wild blueberry, wild raspberry, fresh lemon, rhubarb, date yogurt with basil, and fresh mint.  Don’t miss their fresh creamy yogurt – always thick and delicious! 

Also, you can sign up for Salad Boxes, available in July!!  Salad boxes are to be picked up at the South Anchorage Farmer’s Market.  They will include:  all ingredients for four salads proportioned for four people.  Pre-made dressings for salad, recipe, and color photo to show what the finished dish should look like! 

BREAD
Rise & Shine Bakery will be bringing their whole-grain sourdough hearth loaves and pan loaves!  The pan loaves will the new favorite SPENT GRAIN, as well as their only bread made with local grain: ALASKA BARLEY. The barley was grown in Delta Junction! Hearth loaves this week will be TOASTED SEED, which contains sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds, and the KALAMATA OLIVE bread, packed with those briny black morsels.  Also this week, we’ll have the luscious but relatively healthy dessert bread (no eggs or butter!):  sourdough DARK CHOCOLATE AND CHERRY bread. Have you tried lightly toasting the chocolate bread so the chips melt?  YUM! We’ll take next Saturday off (July 4th), so stock your freezer this week with what you’ll need for a couple of weeks.  The bread freezes and thaws really nicely.

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack! She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

GLACIER VALLEY FARM CSA PRODUCE BOXES!
I know that it’s sometimes hard to make it to the Saturday farmers’ market—you’re out of town, or your kids have soccer games, or you sleep in and by the time you’re up and at it—it’s already 1:00 and you know that most of the good stuff will be gone already. But there’s another option for getting local produce! Check out Glacier Valley Farm CSA’s produce boxes! 

The hefty boxes, costing $35 each, are filled with as much Alaskan produce as is available, augmented in the winter and spring with some vegetables and fruits from certified organic farms Outside. We’re just ramping up the boxes to include more and more Alaskan produce each week! Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables.

You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information! http://www.GlacierValleyCSA.com

Note that the Wednesday market starts next week! July 1st!

]]> 2009-06-26T04:05:00-09:00 Issue #31 http://southanchoragefarmersmarket.com/index.php/site/issue_31/ Hello, All!

Are you having trouble making it to the market on Saturdays because you’re out of town, or just too busy running around doing your weekend activities? I’ve had a couple of requests to put the information about the Glacier Valley CSA boxes in the newsletter. So! Check out the information below about the pre-paid CSA produce boxes, delivered to a location near you on Wednesdays.

But FIRST: what will be at the market on Saturday!!

Mr. Rempel of REMPEL FAMILY FARMS wrote to me that they will have certified organic arugula, lots of sweet spinach, radishes, lots of wonderful salad greens, small bok choi, butter lettuce, rhubarb, and some baby Snow Apple turnips. Can you believe that? Turnips already!!

Arthur Keyes with GLACIER VALLEY FARM will have beautiful heads of butter lettuce for only $2.00 a head! So fresh and wonderful, and such a bargain!!

THE RED BEET will be bringing their Wild Weed Bread, and LOTS of gluten free breads!! Come earlier, because they they sell out early! They will also be bringing Apple Rosehip pastries, and lots of meat pies, including some Bison and a Pork Moose Sausage Combo, and perhaps ham and cheese as well.

They will also be bringing various vinaigrettes including:Spruce tip, Rhubarb, and Wild mint. They will also have their natural ointments and salves from wild and garden plants
In July, they will begin offering SALADS ON THE GO. You can sign up for them starting this Saturday. You’ll get weekly boxes with raw materials, prepared dressings, sprouts, recipes and photos (so you know what it’s supposed to look like) for four salads in each box! 

And FISH!  On Saturday, Arctic Choice will have will have fresh halibut filets, halibut cheeks, sockeye salmon, king salmon, Alaska cod, rockfish, sablefish, live oysters, fresh sidestripe shrimp, and scallops.

BREAD
Rise & Shine Bakery will be bringing their whole-grain sourdough hearth loaves and pan loaves!  The pan loaves will be their signature 100% WHOLE WHEAT LEVAIN, and my personal favorite (or is it last week’s spent grain?) ALASKAN POTATO 100% whole wheat pan loaf. For hearth loaves, we’ll be bringing our TOASTED WALNUT bread, our ALASKA CHEESE & ROASTED GARLIC bread, made with Alaskan cheese from the Valley, and the FRUITED ALMOND sourdough bread, packed with golden raisins, dried cranberries, dried apricots, and toasted almonds—and scented with almond extract! 

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls. She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

MUSHROOMS
Also look for Northern Lights Mushrooms, with a load of oyster mushrooms!

GLACIER VALLEY FARM CSA PRODUCE BOXES!
I know that it’s sometimes hard to make it to the Saturday farmers’ market—you’re out of town, or your kids have soccer games, or you sleep in and by the time you’re up and at it—it’s already 1:00 and you know that most of the good stuff will be gone already. But there’s another option for getting local produce! Check out Glacier Valley Farm CSA’s produce boxes! 

The hefty boxes, costing $35 each, are filled with as much Alaskan produce as is available, augmented in the winter and spring with some vegetables and fruits from certified organic farms Outside. We’re just ramping up the boxes to include more and more Alaskan produce each week! Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables.

You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information! www.GlacierValleyCSA.com

RECIPES include rhubarb and salad recipes this week… check them out in the links below! 

ALISON’S LUNCH
If you’re looking for more recipes, or stories, you can check out my blog at www.AlisonsLunch.com. You can subscribe if you like to get the posts over your email.

]]> Weekly Newsletter Hello, All!

Are you having trouble making it to the market on Saturdays because you’re out of town, or just too busy running around doing your weekend activities? I’ve had a couple of requests to put the information about the Glacier Valley CSA boxes in the newsletter. So! Check out the information below about the pre-paid CSA produce boxes, delivered to a location near you on Wednesdays.

But FIRST: what will be at the market on Saturday!!

Mr. Rempel of REMPEL FAMILY FARMS wrote to me that they will have certified organic arugula, lots of sweet spinach, radishes, lots of wonderful salad greens, small bok choi, butter lettuce, rhubarb, and some baby Snow Apple turnips. Can you believe that? Turnips already!!

Arthur Keyes with GLACIER VALLEY FARM will have beautiful heads of butter lettuce for only $2.00 a head! So fresh and wonderful, and such a bargain!!

THE RED BEET will be bringing their Wild Weed Bread, and LOTS of gluten free breads!! Come earlier, because they they sell out early! They will also be bringing Apple Rosehip pastries, and lots of meat pies, including some Bison and a Pork Moose Sausage Combo, and perhaps ham and cheese as well.

They will also be bringing various vinaigrettes including:Spruce tip, Rhubarb, and Wild mint. They will also have their natural ointments and salves from wild and garden plants
In July, they will begin offering SALADS ON THE GO. You can sign up for them starting this Saturday. You’ll get weekly boxes with raw materials, prepared dressings, sprouts, recipes and photos (so you know what it’s supposed to look like) for four salads in each box! 

And FISH!  On Saturday, Arctic Choice will have will have fresh halibut filets, halibut cheeks, sockeye salmon, king salmon, Alaska cod, rockfish, sablefish, live oysters, fresh sidestripe shrimp, and scallops.

BREAD
Rise & Shine Bakery will be bringing their whole-grain sourdough hearth loaves and pan loaves!  The pan loaves will be their signature 100% WHOLE WHEAT LEVAIN, and my personal favorite (or is it last week’s spent grain?) ALASKAN POTATO 100% whole wheat pan loaf. For hearth loaves, we’ll be bringing our TOASTED WALNUT bread, our ALASKA CHEESE & ROASTED GARLIC bread, made with Alaskan cheese from the Valley, and the FRUITED ALMOND sourdough bread, packed with golden raisins, dried cranberries, dried apricots, and toasted almonds—and scented with almond extract! 

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls. She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

MUSHROOMS
Also look for Northern Lights Mushrooms, with a load of oyster mushrooms!

GLACIER VALLEY FARM CSA PRODUCE BOXES!
I know that it’s sometimes hard to make it to the Saturday farmers’ market—you’re out of town, or your kids have soccer games, or you sleep in and by the time you’re up and at it—it’s already 1:00 and you know that most of the good stuff will be gone already. But there’s another option for getting local produce! Check out Glacier Valley Farm CSA’s produce boxes! 

The hefty boxes, costing $35 each, are filled with as much Alaskan produce as is available, augmented in the winter and spring with some vegetables and fruits from certified organic farms Outside. We’re just ramping up the boxes to include more and more Alaskan produce each week! Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables.

You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information! www.GlacierValleyCSA.com

RECIPES include rhubarb and salad recipes this week… check them out in the links below! 

ALISON’S LUNCH
If you’re looking for more recipes, or stories, you can check out my blog at www.AlisonsLunch.com. You can subscribe if you like to get the posts over your email.

]]> 2009-06-18T16:37:00-09:00 Issue #30 http://southanchoragefarmersmarket.com/index.php/site/issue_30/ Hello, All!

This week you’re bound to see some RHUBARB at the market, and I think some fresh LETTUCE!!  I’ve put recipes for both things at the end of the newsletter.

REMPEL FAMILY FARMS at the market!
I’ve had some questions from folks about when Rempel Family Farms will be at the South Anchorage Farmers Market. Mr. Rempel had thought to be at the market on June 20… but since the crops have been growing like crazy in all this sunshine, he’ll be a week earlier than he predicted, THIS SATURDAY!

THE RED BEET!
We have a new vendor at the market! The Red Beet, a wonderful eatery in Palmer that specializes in fresh, local and organic foods, will be bringing their wonderful food to our market each week! The Red Beet is unique on the food scene as they craft menus around foods available that are locally grown, wild Alaska harvest or organic in origin.  They feature whatever is the freshest and best!  This time of year, they use lots of wild harvest, such as fireweed, dandelion, dock, spruce buds, etc. They are currently featuring foods made with locally grown rhubarb, mint, chives and edible flowers. They also make unique breads and baked goods from organic flours, sugars, raw honeys, wild Alaskan berries and other local or organic produce. 

This week, The Red Beet will be bringing dandelion and dock seed bread, spinach flax bread, sprout bread, and potato chips and bread crackers in various flavors. They will also have lots of gluten free bread and goodies. They will be bringing their rhubarb dressing, spruce tip vinaigrette, and yogurts and other dressings, as well as edible flowers and melon basil salad. Their meat pies this week will be sausage and onion, and they’ll have potato pies, as well.  Their fruit pies will be rhubarb and plum!

In July, they will begin offering SALADS ON THE GO. You can sign up for them starting this Saturday. You’ll get weekly boxes with raw materials, prepared dressings, sprouts, recipes and photos (so you know what it’s supposed to look like) for four salads in each box! 

And FISH!  On Saturday, Arctic Choice will have Copper River sockeye salmon, Cook Inlet king salmon, fresh sidestripe shrimp, sablefish, halibut, cod, rockfish, live oysters, and fresh razor clam meats.

BREAD
Rise & Shine Bakery will be at the market for the first time this Saturday, with our whole-grain sourdough hearth loaves and pan loaves!  We’ll be bringing our new pan loaf flavor, the SPENT GRAIN 100% whole wheat pan loaf, as well as the cornmeal GOLDEN MAIZE pan loaf. Also look for the little breakfasty RAISIN & TOASTED PECAN pan loaves! For hearth loaves, we’ll be bringing our ALASKA POTATO & CHIVE bread, made with Alaskan potatoes from Palmer, and the FRESH ROSEMARY sourdough bread. 

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack in Palmer. She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

MUSHROOMS
Also look for Northern Lights Mushrooms, with a load of oyster mushrooms!

ALISON’S LUNCH
If you’re looking for more recipes, or stories, you can check out my blog at AlisonsLunch.com. You can subscribe if you like to get the posts over your email.

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at amkeyes@mtaonline.net. Please respond to this email if you’d like to be removed from the newsletter list.

Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter

]]> Weekly Newsletter Hello, All!

This week you’re bound to see some RHUBARB at the market, and I think some fresh LETTUCE!!  I’ve put recipes for both things at the end of the newsletter.

REMPEL FAMILY FARMS at the market!
I’ve had some questions from folks about when Rempel Family Farms will be at the South Anchorage Farmers Market. Mr. Rempel had thought to be at the market on June 20… but since the crops have been growing like crazy in all this sunshine, he’ll be a week earlier than he predicted, THIS SATURDAY!

THE RED BEET!
We have a new vendor at the market! The Red Beet, a wonderful eatery in Palmer that specializes in fresh, local and organic foods, will be bringing their wonderful food to our market each week! The Red Beet is unique on the food scene as they craft menus around foods available that are locally grown, wild Alaska harvest or organic in origin.  They feature whatever is the freshest and best!  This time of year, they use lots of wild harvest, such as fireweed, dandelion, dock, spruce buds, etc. They are currently featuring foods made with locally grown rhubarb, mint, chives and edible flowers. They also make unique breads and baked goods from organic flours, sugars, raw honeys, wild Alaskan berries and other local or organic produce. 

This week, The Red Beet will be bringing dandelion and dock seed bread, spinach flax bread, sprout bread, and potato chips and bread crackers in various flavors. They will also have lots of gluten free bread and goodies. They will be bringing their rhubarb dressing, spruce tip vinaigrette, and yogurts and other dressings, as well as edible flowers and melon basil salad. Their meat pies this week will be sausage and onion, and they’ll have potato pies, as well.  Their fruit pies will be rhubarb and plum!

In July, they will begin offering SALADS ON THE GO. You can sign up for them starting this Saturday. You’ll get weekly boxes with raw materials, prepared dressings, sprouts, recipes and photos (so you know what it’s supposed to look like) for four salads in each box! 

And FISH!  On Saturday, Arctic Choice will have Copper River sockeye salmon, Cook Inlet king salmon, fresh sidestripe shrimp, sablefish, halibut, cod, rockfish, live oysters, and fresh razor clam meats.

BREAD
Rise & Shine Bakery will be at the market for the first time this Saturday, with our whole-grain sourdough hearth loaves and pan loaves!  We’ll be bringing our new pan loaf flavor, the SPENT GRAIN 100% whole wheat pan loaf, as well as the cornmeal GOLDEN MAIZE pan loaf. Also look for the little breakfasty RAISIN & TOASTED PECAN pan loaves! For hearth loaves, we’ll be bringing our ALASKA POTATO & CHIVE bread, made with Alaskan potatoes from Palmer, and the FRESH ROSEMARY sourdough bread. 

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack in Palmer. She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

MUSHROOMS
Also look for Northern Lights Mushrooms, with a load of oyster mushrooms!

ALISON’S LUNCH
If you’re looking for more recipes, or stories, you can check out my blog at AlisonsLunch.com. You can subscribe if you like to get the posts over your email.

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at amkeyes@mtaonline.net. Please respond to this email if you’d like to be removed from the newsletter list.

Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter

]]> 2009-06-11T17:03:00-09:00 Issue #29 http://southanchoragefarmersmarket.com/index.php/site/issue_29/ Hello, All!

It’s JUNE!! And before I try and tempt you to go to the farmers market this Saturday, I want to tell you about something new and fun!

FARMERS MARKETS AROUND ALASKA!
Are you travelling around Alaska this summer? Might you be tempted to stop in another town and look for a farmers’ market there? If this sounds like your ideal vacation (it’s definitely high on my list!), I have great news! I’ve just launched a website for the brand-new non-profit, the ALASKA FARMERS’ MARKET ASSOCIATION. Every farmers’ market in Alaska is listed by city, along with its location, dates and hours of operation, and contact information (sometimes even websites). The association was formed to support farmers’ markets and market managers throughout Alaska, and the website is just part of our grand plan. Check out the website at www.AlaskaFarmersMarkets.org.

PERENNIALS
Have you ever dropped a load of cash on “discount” perennials at a big-box store and then been disappointed because they didn’t come up the second year, or the third year? I admit, when I first started my perennial garden many years ago, that’s what I did… I didn’t realize that buying perennials at those places is risky, because they sell all kinds of plants that aren’t specifically chosen for our Alaskan climate—and they are unlikely to survive a hard winter. Also, they aren’t always very well taken-care of, so by the time you get these plants, you may be waiting a few years for them to get strong enough to flower. I had given up on flowers altogether and was working on appreciating foliage until the third year, when a few of those poor plants finally got big and strong enough to flower. That’s about the time I realized that even though perennials from our local nurseries (who are selling flowers and plants at the Farmers’ Market) seem more expensive at the outset, I was actually getting a better deal than shopping for “bargains” at the chain big box stores. The plant sellers at our market will sell you top-quality plants that are especially chosen to thrive here in Alaska. You can ask them questions about what plants will grow well in your garden, in what types of conditions (shade or sun, wet or dry conditions) and they can help you pick the right plant for the right place.

And FISH! Arctic Choice didn’t let me know what they will be bringing this Saturday, but last week they had Copper River sockeye salmon, troll king salmon from Southeast Alaska, fresh halibut, cod, rockfish, sablefish, sidestripe shrimp, scallops, salmon meat, and ikura, live oysters and clams. I’m sure they will have good stuff this week, as well!

Glacier Valley Farm also has potatoes and onions for sale. I’m still being inspired by the onions and potatoes that Vanderweele Farms is bringing to the market!! Now that it’s June, are you thinking about barbecues in your backyard—even though the weather hasn’t seemed quite warm enough? What could be more apropos than making a big batch of Boston baked beans? I’ve included a recipe at the end for these delicious beans to go with your hotdogs or burgers or grilled chicken! Now wait—if I’ve just lost you (are you thinking “are you crazy? Just open a can!”), please give these beans a chance. They have a similar savory-sweet and complex flavor to the canned beans you probably grew up on (yes, I loved canned beans with weenies as a child), but these are just so much better and more delicious. Aren’t you wondering now what that flavor is? The sweetness in my recipe comes from molasses, tomato paste, and the massive amounts of onions in the recipe—they cook down and disintegrate into a delicious sauce. The beans do take a while to cook, but it’s mostly oven time, so you don’t have to watch them while they cook. And they really are worth the time. You can make a big batch and freeze them in plastic containers and have them ready to thaw any time you feel like a barbecue!

BREAD
While Rise & Shine Bakery will not be at the market until June 13th, Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack in Palmer. She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons.

Also look for Northern Lights Mushrooms, with a load of oyster mushrooms!

]]> Weekly Newsletter Hello, All!

It’s JUNE!! And before I try and tempt you to go to the farmers market this Saturday, I want to tell you about something new and fun!

FARMERS MARKETS AROUND ALASKA!
Are you travelling around Alaska this summer? Might you be tempted to stop in another town and look for a farmers’ market there? If this sounds like your ideal vacation (it’s definitely high on my list!), I have great news! I’ve just launched a website for the brand-new non-profit, the ALASKA FARMERS’ MARKET ASSOCIATION. Every farmers’ market in Alaska is listed by city, along with its location, dates and hours of operation, and contact information (sometimes even websites). The association was formed to support farmers’ markets and market managers throughout Alaska, and the website is just part of our grand plan. Check out the website at www.AlaskaFarmersMarkets.org.

PERENNIALS
Have you ever dropped a load of cash on “discount” perennials at a big-box store and then been disappointed because they didn’t come up the second year, or the third year? I admit, when I first started my perennial garden many years ago, that’s what I did… I didn’t realize that buying perennials at those places is risky, because they sell all kinds of plants that aren’t specifically chosen for our Alaskan climate—and they are unlikely to survive a hard winter. Also, they aren’t always very well taken-care of, so by the time you get these plants, you may be waiting a few years for them to get strong enough to flower. I had given up on flowers altogether and was working on appreciating foliage until the third year, when a few of those poor plants finally got big and strong enough to flower. That’s about the time I realized that even though perennials from our local nurseries (who are selling flowers and plants at the Farmers’ Market) seem more expensive at the outset, I was actually getting a better deal than shopping for “bargains” at the chain big box stores. The plant sellers at our market will sell you top-quality plants that are especially chosen to thrive here in Alaska. You can ask them questions about what plants will grow well in your garden, in what types of conditions (shade or sun, wet or dry conditions) and they can help you pick the right plant for the right place.

And FISH! Arctic Choice didn’t let me know what they will be bringing this Saturday, but last week they had Copper River sockeye salmon, troll king salmon from Southeast Alaska, fresh halibut, cod, rockfish, sablefish, sidestripe shrimp, scallops, salmon meat, and ikura, live oysters and clams. I’m sure they will have good stuff this week, as well!

Glacier Valley Farm also has potatoes and onions for sale. I’m still being inspired by the onions and potatoes that Vanderweele Farms is bringing to the market!! Now that it’s June, are you thinking about barbecues in your backyard—even though the weather hasn’t seemed quite warm enough? What could be more apropos than making a big batch of Boston baked beans? I’ve included a recipe at the end for these delicious beans to go with your hotdogs or burgers or grilled chicken! Now wait—if I’ve just lost you (are you thinking “are you crazy? Just open a can!”), please give these beans a chance. They have a similar savory-sweet and complex flavor to the canned beans you probably grew up on (yes, I loved canned beans with weenies as a child), but these are just so much better and more delicious. Aren’t you wondering now what that flavor is? The sweetness in my recipe comes from molasses, tomato paste, and the massive amounts of onions in the recipe—they cook down and disintegrate into a delicious sauce. The beans do take a while to cook, but it’s mostly oven time, so you don’t have to watch them while they cook. And they really are worth the time. You can make a big batch and freeze them in plastic containers and have them ready to thaw any time you feel like a barbecue!

BREAD
While Rise & Shine Bakery will not be at the market until June 13th, Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack in Palmer. She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons.

Also look for Northern Lights Mushrooms, with a load of oyster mushrooms!

]]> 2009-06-04T16:16:00-09:00 Issue #28 http://southanchoragefarmersmarket.com/index.php/site/issue_28/ Hello, All!

Have you been planting your garden this week? If you’ve realized there are holes to be filled—either in your vegetable garden or in your perennial garden, there are plenty of plants for you to choose from at the market!! This is about the time when we can tell if something didn’t make it through the winter… the plant sellers at the market will sell you top-quality plants that are especially chosen to thrive here in Alaska.

And have you seen Glacier Valley Farm’s strawberry baskets? Arthur tells me that the first strawberry ripened in his greenhouse this week! This sunshine is putting everything into overdrive!

And FISH! Arctic Choice will have Copper River sockeye salmon, troll king salmon from Southeast Alaska, fresh halibut, cod, rockfish, sablefish, sidestripe shrimp, scallops, salmon, and ikura. There also should be live oysters and clams.

Glacier Valley Farm also has potatoes and onions for sale. My recipes this week are inspired by the potatoes again this week—the main event is a really fun twist on a samosa (a savory Indian potato-filled deep-fried pastry). Instead of making a pastry, I’ve put the samosa filling in lightly-grilled red pepper halves, and then baked them to finish!  Then I wondered what to serve my new invention with. I tried a couple of different things, but landed finally on a lightly-spiced lentil salad that I think is just perfect. Even if you don’t make the samosa-stuffed peppers, the lentil salad is yummy all on its own!

While Rise & Shine Bakery will not be at the market until June 13th, Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack in Palmer. She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons.

Also look for Northern Lights Mushrooms, with a load of oyster mushrooms!

]]> Weekly Newsletter Hello, All!

Have you been planting your garden this week? If you’ve realized there are holes to be filled—either in your vegetable garden or in your perennial garden, there are plenty of plants for you to choose from at the market!! This is about the time when we can tell if something didn’t make it through the winter… the plant sellers at the market will sell you top-quality plants that are especially chosen to thrive here in Alaska.

And have you seen Glacier Valley Farm’s strawberry baskets? Arthur tells me that the first strawberry ripened in his greenhouse this week! This sunshine is putting everything into overdrive!

And FISH! Arctic Choice will have Copper River sockeye salmon, troll king salmon from Southeast Alaska, fresh halibut, cod, rockfish, sablefish, sidestripe shrimp, scallops, salmon, and ikura. There also should be live oysters and clams.

Glacier Valley Farm also has potatoes and onions for sale. My recipes this week are inspired by the potatoes again this week—the main event is a really fun twist on a samosa (a savory Indian potato-filled deep-fried pastry). Instead of making a pastry, I’ve put the samosa filling in lightly-grilled red pepper halves, and then baked them to finish!  Then I wondered what to serve my new invention with. I tried a couple of different things, but landed finally on a lightly-spiced lentil salad that I think is just perfect. Even if you don’t make the samosa-stuffed peppers, the lentil salad is yummy all on its own!

While Rise & Shine Bakery will not be at the market until June 13th, Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack in Palmer. She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons.

Also look for Northern Lights Mushrooms, with a load of oyster mushrooms!

]]> 2009-05-28T17:19:01-09:00 Issue #27 http://southanchoragefarmersmarket.com/index.php/site/issue_27/ Hello, All!

Isn’t this weather amazing?  The farmers have been planting vegetables like crazy, and there are lots of plant starts, perennials, and herbs at the market for YOUR gardens! Gray Owl Farm, like always, has beautiful baskets, containers, and window boxes full of unusual and gorgeous combinations of flowers. Kathy even has cactus gardens, as well as lots of ornamental grasses and tropicals. Blue Poppy has lots and lots of their gorgeous poppies… and Heart of the Mountain has herbs, vegetable starts, flower starts, and essential oils.

And FISH: just like last week, Arctic Choice will have Copper River salmon, halibut, cod, rockfish, sidestripe shrimp, ikura, salmon meat, oysters, clams, and sablefish. Yippee!!

You can find all kinds of jams and jellies from Alaskan fruits and vegetables from Three Bears Farm, including apple butter, carrot jam!!, pumpkin butter, tomato-pepper, and strawberry rhubarb.

You can get bread to spread the jams and jellies on from French Oven Bakery, and you can find some new baked goods for this year! Mary Jane will have CINNAMON ROLLS from Slack’s Sugar Shack in Palmer, as well as rolls, ham & cheese croissants, palmiers, and macaroons.

Glacier Valley Farm has potatoes, carrots, and onions, as well as HONEY from Arthur’s squash fields. This honey is so fine and light and delicate… it’s from hives planted in the middle of Arthur’s squash fields, and I can’t even really describe how much different and more delicious this honey is from regular Alaskan wildflower honey. Try and tell me if you think it’s amazing! Arthur also has beautiful strawberry baskets that already have small strawberries on them!  You’ll be in berries all summer with these baskets!

Last week we had a new mushroom vendor at our market, Northern Lights Mushrooms. He won’t be here this week, but will come again in two weeks with lots more oyster mushrooms!

The recipe this week is for a salad with potatoes and carrots—two things you’ll be able to find at the market this week!!  Have a picnic and serve it with the fresh fish of your choice… YUM!

]]> Weekly Newsletter Hello, All!

Isn’t this weather amazing?  The farmers have been planting vegetables like crazy, and there are lots of plant starts, perennials, and herbs at the market for YOUR gardens! Gray Owl Farm, like always, has beautiful baskets, containers, and window boxes full of unusual and gorgeous combinations of flowers. Kathy even has cactus gardens, as well as lots of ornamental grasses and tropicals. Blue Poppy has lots and lots of their gorgeous poppies… and Heart of the Mountain has herbs, vegetable starts, flower starts, and essential oils.

And FISH: just like last week, Arctic Choice will have Copper River salmon, halibut, cod, rockfish, sidestripe shrimp, ikura, salmon meat, oysters, clams, and sablefish. Yippee!!

You can find all kinds of jams and jellies from Alaskan fruits and vegetables from Three Bears Farm, including apple butter, carrot jam!!, pumpkin butter, tomato-pepper, and strawberry rhubarb.

You can get bread to spread the jams and jellies on from French Oven Bakery, and you can find some new baked goods for this year! Mary Jane will have CINNAMON ROLLS from Slack’s Sugar Shack in Palmer, as well as rolls, ham & cheese croissants, palmiers, and macaroons.

Glacier Valley Farm has potatoes, carrots, and onions, as well as HONEY from Arthur’s squash fields. This honey is so fine and light and delicate… it’s from hives planted in the middle of Arthur’s squash fields, and I can’t even really describe how much different and more delicious this honey is from regular Alaskan wildflower honey. Try and tell me if you think it’s amazing! Arthur also has beautiful strawberry baskets that already have small strawberries on them!  You’ll be in berries all summer with these baskets!

Last week we had a new mushroom vendor at our market, Northern Lights Mushrooms. He won’t be here this week, but will come again in two weeks with lots more oyster mushrooms!

The recipe this week is for a salad with potatoes and carrots—two things you’ll be able to find at the market this week!!  Have a picnic and serve it with the fresh fish of your choice… YUM!

]]> 2009-05-22T00:25:00-09:00 Issue #26 http://southanchoragefarmersmarket.com/index.php/site/issue_26/ Hello, All!

It’s Week Two for the South Anchorage Farmers’ Market, and Mary Jane will have NEW MIXED BABY GREENS! All this amazing sunshine is doing wonders for the greenhouse!

And we’re also excited about a new mushroom vendor at our market! He’s coming from the Kenai Peninsula with a load of fresh OYSTER MUSHROOMS! I tasted some of his mushrooms last summer, and they really were fantastic. I just tossed them in olive oil (actually, I used the Olive Oil Infused with Roasted Garlic from the recipe, below) and a little salt, and roasted them at 400 degrees—they were fantastic!

And there will be all kinds of other great things at the market on Saturday! You’ll find loads of plants—vegetable starts, flower starts, and beautiful perennials that will make your yard gorgeous year after year—with hardly any work! A little investment now and you’ll be reaping the benefits for years and years, as they grow and multiply in your garden. 

One thing I know you will find at the market: russet potatoes. As I’m sure you already know, they are great for baking and for one of my favorite potato dishes: hash browns!!  I have included my recipe for hash browns at the end of the newsletter—they are great for dinner, not just breakfast—I serve them with a big salad and call it a meal! Or you can add my fancy garnish and use them as an appetizer. Please make sure you use the russet potatoes for the hash browns, though, instead of the waxier potatoes like Butterballs. Because of their higher sugar content, the Butterballs burn before they cook into delicious, brown, crispy hash browns (trust me, I’ve tried—twice). Check out the recipe at the end! The secret is in wringing a lot of the moisture out of the potatoes, using a dish towel!

And what about SEAFOOD? Arctic Choice will be there with loads of fresh fish! This weekend they will have first of the season COPPER RIVER SALMON, since the first fishing period will be this Thursday for 12 hours! Other items will include Halibut, Cod, Rockfish, Sablefish (Black Cod), Scallops, Ikura (salmon caviar), and the ever-popular fresh Sidestripe shrimp. They should have some Alaska clams and oysters but they have not heard confirmation from the farm.

We are happy to introduce another new vendor this year: Heart of the Mountain Organics. They have plant starts and essential oils, distilled from products on their farm.

ALISON’S LUNCH
If you’re looking for more recipes, or stories, you can check out my blog at AlisonsLunch.com. You can subscribe if you like to get the posts over your email.

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at . Please respond to this email if you’d like to be removed from the newsletter list.

Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter

]]> Weekly Newsletter Hello, All!

It’s Week Two for the South Anchorage Farmers’ Market, and Mary Jane will have NEW MIXED BABY GREENS! All this amazing sunshine is doing wonders for the greenhouse!

And we’re also excited about a new mushroom vendor at our market! He’s coming from the Kenai Peninsula with a load of fresh OYSTER MUSHROOMS! I tasted some of his mushrooms last summer, and they really were fantastic. I just tossed them in olive oil (actually, I used the Olive Oil Infused with Roasted Garlic from the recipe, below) and a little salt, and roasted them at 400 degrees—they were fantastic!

And there will be all kinds of other great things at the market on Saturday! You’ll find loads of plants—vegetable starts, flower starts, and beautiful perennials that will make your yard gorgeous year after year—with hardly any work! A little investment now and you’ll be reaping the benefits for years and years, as they grow and multiply in your garden. 

One thing I know you will find at the market: russet potatoes. As I’m sure you already know, they are great for baking and for one of my favorite potato dishes: hash browns!!  I have included my recipe for hash browns at the end of the newsletter—they are great for dinner, not just breakfast—I serve them with a big salad and call it a meal! Or you can add my fancy garnish and use them as an appetizer. Please make sure you use the russet potatoes for the hash browns, though, instead of the waxier potatoes like Butterballs. Because of their higher sugar content, the Butterballs burn before they cook into delicious, brown, crispy hash browns (trust me, I’ve tried—twice). Check out the recipe at the end! The secret is in wringing a lot of the moisture out of the potatoes, using a dish towel!

And what about SEAFOOD? Arctic Choice will be there with loads of fresh fish! This weekend they will have first of the season COPPER RIVER SALMON, since the first fishing period will be this Thursday for 12 hours! Other items will include Halibut, Cod, Rockfish, Sablefish (Black Cod), Scallops, Ikura (salmon caviar), and the ever-popular fresh Sidestripe shrimp. They should have some Alaska clams and oysters but they have not heard confirmation from the farm.

We are happy to introduce another new vendor this year: Heart of the Mountain Organics. They have plant starts and essential oils, distilled from products on their farm.

ALISON’S LUNCH
If you’re looking for more recipes, or stories, you can check out my blog at AlisonsLunch.com. You can subscribe if you like to get the posts over your email.

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at . Please respond to this email if you’d like to be removed from the newsletter list.

Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter

]]> 2009-05-14T17:57:00-09:00 Issue #25 http://southanchoragefarmersmarket.com/index.php/site/issue_25/ Greetings, Farmers’ Market Enthusiasts!
And Happy Alaska Agriculture Day (May 5)!

The market season is about to start, and I’d love to see you at the market! The Saturday South Anchorage Farmers’ Market starts this weekend, on May 9th!! Read on for the schedules for both the Saturday and Wednesday South Anchorage Farmers’ Markets this year.

Saturday South Anchorage Farmers’ Market
Dates: May 9-October 3
Hours: 9am-2pm
Location: Subway/Cellular One Sports Centre at the corner of Old Seward and O’Malley

Wednesday South Anchorage Farmers’ Market
Dates: July 1- September 30
Hours: 10am-4pm
Location: behind the Dimond Center, in front of the Dimond Center Hotel

What to expect at the market in May:
While there won’t be fresh green vegetables yet, there will be lots of other things worthy of checking out. Check out the potato salad recipe at the end of the newsletter to take advantage of the yummy local potatoes that you’ll find at the market!
• Potatoes!
• Plant starts of all kinds: vegetables, flower, and herbs
• Fresh Alaskan fish
• Bread from French Oven Bakery (Please note: Rise & Shine Bakery will not be at the Farmers’ Market until June 13th)

Whether you’re interested in buying the freshest food possible for your family (including vegetables, fruit, bread and seafood), supporting local agriculture, or trying to live more sustainably by eating food from nearby sources, we hope to see you at the market!! 

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at . Please respond to this email if you’d like to be removed from the newsletter list.

Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter

]]> Weekly Newsletter Greetings, Farmers’ Market Enthusiasts!
And Happy Alaska Agriculture Day (May 5)!

The market season is about to start, and I’d love to see you at the market! The Saturday South Anchorage Farmers’ Market starts this weekend, on May 9th!! Read on for the schedules for both the Saturday and Wednesday South Anchorage Farmers’ Markets this year.

Saturday South Anchorage Farmers’ Market
Dates: May 9-October 3
Hours: 9am-2pm
Location: Subway/Cellular One Sports Centre at the corner of Old Seward and O’Malley

Wednesday South Anchorage Farmers’ Market
Dates: July 1- September 30
Hours: 10am-4pm
Location: behind the Dimond Center, in front of the Dimond Center Hotel

What to expect at the market in May:
While there won’t be fresh green vegetables yet, there will be lots of other things worthy of checking out. Check out the potato salad recipe at the end of the newsletter to take advantage of the yummy local potatoes that you’ll find at the market!
• Potatoes!
• Plant starts of all kinds: vegetables, flower, and herbs
• Fresh Alaskan fish
• Bread from French Oven Bakery (Please note: Rise & Shine Bakery will not be at the Farmers’ Market until June 13th)

Whether you’re interested in buying the freshest food possible for your family (including vegetables, fruit, bread and seafood), supporting local agriculture, or trying to live more sustainably by eating food from nearby sources, we hope to see you at the market!! 

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at . Please respond to this email if you’d like to be removed from the newsletter list.

Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter

]]> 2009-05-05T16:11:00-09:00 Issue EARLY SPRING http://southanchoragefarmersmarket.com/index.php/site/issue_early_spring/ Have you been wondering about when the 2009 Farmers’ Market season will begin?

Saturday, May 9th!

Saturday South Anchorage Farmers’ Market
Dates: May 9-October 3, 2009
Hours: 9am-2pm
Location: Subway/Cellular One Sports Centre at the corner of Old Seward and O’Malley

Wednesday South Anchorage Farmers’ Market
Dates: July 1- September 30, 2009
Hours: 10am-4pm
Location: behind the Dimond Center, in front of the Dimond Center Hotel

What to expect at the market in May:
While there won’t be fresh green vegetables yet, there will be lots of other things worthy of checking out. Check out the potato salad recipe at the end of the newsletter to take advantage of the yummy local potatoes that you’ll find at the market!

• Potatoes from Vanderweele Farms
• Plant starts of all kinds: vegetables, flower, and herbs
• Fresh Alaskan fish
• Bread from French Oven Bakery (Note: Rise & Shine Bakery will not be at the Farmers’ Market until June 13th)

Whether you’re interested in buying the freshest food possible for your family (including vegetables, fruit, bread and seafood), supporting local agriculture, or trying to live more sustainably by eating food from nearby sources, we hope to see you at the market!! 

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at . Please respond to this email if you’d like to be removed from the newsletter list.

Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter

]]> Weekly Newsletter Have you been wondering about when the 2009 Farmers’ Market season will begin?

Saturday, May 9th!

Saturday South Anchorage Farmers’ Market
Dates: May 9-October 3, 2009
Hours: 9am-2pm
Location: Subway/Cellular One Sports Centre at the corner of Old Seward and O’Malley

Wednesday South Anchorage Farmers’ Market
Dates: July 1- September 30, 2009
Hours: 10am-4pm
Location: behind the Dimond Center, in front of the Dimond Center Hotel

What to expect at the market in May:
While there won’t be fresh green vegetables yet, there will be lots of other things worthy of checking out. Check out the potato salad recipe at the end of the newsletter to take advantage of the yummy local potatoes that you’ll find at the market!

• Potatoes from Vanderweele Farms
• Plant starts of all kinds: vegetables, flower, and herbs
• Fresh Alaskan fish
• Bread from French Oven Bakery (Note: Rise & Shine Bakery will not be at the Farmers’ Market until June 13th)

Whether you’re interested in buying the freshest food possible for your family (including vegetables, fruit, bread and seafood), supporting local agriculture, or trying to live more sustainably by eating food from nearby sources, we hope to see you at the market!! 

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at . Please respond to this email if you’d like to be removed from the newsletter list.

Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter

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