South Anchorage Farmers' Market Summer Schedule
Dates: May 11 - Oct 12, 2013
Hours: 9:00 am-2:00 pm
Location: Subway/Cellular One Sports Centre at the corner of Old Seward and O'Malley view map
Dates: July 10 - Sept 25, 2013
Location: Behind the Dimond Center, in front of the Dimond Center Hotel view map
Farmers' Market Cookbook!
Click here for more information about the 2008 Farmers’ Market Cookbook! It’s filled with more than 100 recipes for delicious and healthy recipes, inspired by the wonderful produce you can find at the Farmers’ Market!
South Anchorage Farmers' Market WEEKLY NEWSLETTER
WELCOME TO THE NEW NEWSLETTER!
TWO MORE MARKETS TO GO!
Did you think it was over last week? Don’t worry, SAFM continues through October 12! We’ve still got two markets to go. Beets, carrots, potatoes, brussels sprouts, onions, leeks, pumpkins, and other hard squash are at their peak right now. It’s a great time to stock up on root vegetables, make a last-minute grab for greens to put away in the freezer, and load up on homemade jams and jellies for the winter.
OCTOBER 5 IS A MATCH DAY!
Quest Card customers: On “Match Days” you’ll get DOUBLE YOUR MONEY up to the first $20 you spend with your Quest Card. Take advantage of this great deal at the first market of every month!
KIDS OPEN MIC!
Wes Roberts will be hosting a kids open mic on Saturday! Any young person who participates will receive a free “I jammed at the South Anchorage Farmers Market Jam” shirt. It’ll be another fun day!
Produce and Plants
GLACIER VALLEY FARM will be there with the last of the YENSIS SWEET onions, zucchini, green tomatoes, carrots, and potatoes!
VANDERWEELE FARM still has the last of the fresh red leaf, green leaf, romaine lettuce and head lettuce! They’ve also got lots of broccoli, brussels sprouts, cabbage, beautiful beets, several different colors of cauliflower, and a fine selection of carrots and potatoes. Stop by for some of the best values on produce from the Valley!
DART-AM FARM joins us this week all the way from Manley Hot Springs with tons and tons of hard winter squash. Stop by for sugar pie pumpkins, kuri squash, kabocha,
REMPEL FAMILY FARM will have certified organic bags of carrots, 9 different kinds of potatoes, brussels sprouts, sugar pumpkins, broccoli, cauliflower, romanesco cauliflower (the pale green spirally kind), red, golden and chioggia beets, chard, tatsoi, green mustard, their ever-changing salad mix, kales, bok choi, napa cabbage, green cabbage, daikon radish and snow apple turnips!! They will also have 7 different kinds of winter squash and celery. The squash are in need of a warm dry fall, which works perfectly with sitting on your counter or centerpiece for a week or two to ripen.
STOCKWELL FARM will be back with kohlrabi, green cabbage, Chinese cabbage, joi choi, bok choi, Swiss chard, and a variety of potatoes including Yukon Golds, blue potatoes, peanut potatoes, and red french fingerlings. Don’t forget to check out what’s in that big white cooler—natural Alaskan pork raised in Kenny Lake and fed with Delta Junction barley. No GMOs, no MSG, and no hormones. Look for side pork, ribs, sausage, chops, roasts, hocks, and pure pork fat for adding to your own sausage as we come up on hunting season! And don’t forget to congratulate the Stockwells for this years’ honor of Farm Family of the Year!
ALASKA SPROUTS will have fresh romaine lettuce, butterhead lettuce, and an excellent assortment of microgreens including red radish microgreens, micro arugula, micro broccoli, micro mustard, and bulls blood beet microgreens. They’ll also have a fantastic selection of sprouts including clover sprouts, 3-bean sprouted mix, onion sprouts, and daikon radish shoots. You’ll also be able to pick up live basil plants and fresh extra-firm tofu at their stand.
TWO SISTERS’ GREENHOUSE will be featuring their award-winning Yukon Golds, Magic Myrnas, and Red Chieftains this week, as well as their popular multicolored bags of baby potatoes. They’ll have organically grown vine ripened Heirloom tomatoes, and Heirloom savory cherry tomatoes. They’ll also have freshly harvested cucumbers, rhubarb, basil, parsley, and tarragon. Two Sisters offers a variety of pickled products, including pickled beets and pickled carrots. If you like things spicy, stop by for a sample of their extra zesty pickles or crunchy dilly carrots! For fresh preserves, they have a healthy assortment of all Alaskan berry jams and jellies. This week they will also have crabapple jam, along with some blueberry, strawberry and raspberry creations.
Meat and Seafood
ARCTIC CHOICE will have a large variety of fresh Alaska fish and shellfish this coming Saturday. You may choose from fresh Coho (Silver) Salmon, fresh Halibut, Rockfish, Cod and Sablefish (Black Cod) in different forms such as whole, fillet, cheeks, and stuffed portions. We will have Oysters in the shell, Scallops, Razor Clam meats, Ikura, Sidestripe Shrimp, Sockeye Salmon, King Salmon, Smoked King Salmon, Ling Fillets, Salmon & Halibut meat and much more. Free recipes are available. Get everything you need this Saturday, SEPT. 28 at the South Side Market. We look forward to seeing you!
Bakery and Food
JUICE, JELLY, AND JAM will have fresh spun honey, an assortment of jellies, and fresh currant gummy candy.
SWEET AND SASSY KETTLE CORN will have traditional kettle corn, as well as caramel corn, cinnamon kettle corn, and caramel apple corn!
SOUTH FORK JAMS AND JELLIES has a variety of jams and jellies, as well as Joan’s delicious zucchini relish!
EVERYBODY’S BUSINESS plans to join us again this week with sausages and salmon burgers—something for everybody!
THREE BEARS FARM will have an assortment of unique jellies and jams. Check out Cranberry Walnut, Cranberry Carrot, Carrot Jam, Pumpkin Butter, Apple Butter, and Tomato Pepper jelly!
NON-ESSENTIALS will be wheeling in with a nice variety of breakfast items including sourdough pancakes, with Indian Valley Meats breakfast sausage and local eggs, and amazing grilled sandwiches, egg chippatis with local eggs, sprouts, and tortillas, onions, salsa and cheese.
MARY JANE will have FRENCH OVEN BAKERY’S delicious whole wheat cinnamon rolls, palmiers, bolillos, croissants, baguettes, macaroons, and 7 different varieties of breads. She will also have other cinnamon rolls, her famous mixed greens, and duck eggs too.
Creamy Parsnip Potato Soup
2 Tablespoons butter
1 Tablespoon olive oil
1.5 pounds of parsnips, peeled and chopped
2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 medium large yellow onion, peeled and chopped
2 cloves of garlic, minced
2 tablespoons chopped fresh basil OR 1 Tablespoon dried basil
1 bay leaf
2 cans of vegetable broth 14.5 oz each
Fat free organic milk at least ½ cup – I use much more than that depending on what consistency I want.
Salt and freshly ground pepper to taste
Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil and bay leaf. Cook for 10 to 15 minutes, stirring occasionally. Stir in the vegetable broth. Bring to a boil, cover and simmer over medium-low heat for 20 - 40 minutes, or until vegetables are tender. Discard bay leaf. Remove from heat and use an immersion blender to blend. Ok to leave a few chunks if you want it to feel more like a veggie soup. Add milk to desired consistency. Add salt and pepper to taste. Serve hot. Yields 6-8 servings
2 medium turnips, cut into equal sized sticks
3 tablespoons olive oil
1 tbsp creole seasoning
1/4 cup grated parmigiano reggiano cheese
1 tbsp sweet paprika
1/2 tsp garlic powder
1/4 tsp onion powder
Preheat the oven to 400. Toss the turnip sticks in with the oil and seasonings. Lay the turnip sticks evenly spaced on a cookie sheet. Bake for 20-30 minutes, checking after 15 minutes.