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ANNOUNCEMENTS
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This Saturday, come rain, shine, or even snow, we will be starting the South Anchorage Farmers Market for the 2013 season! This year marks our 8th season, so come out and join us in kicking off another year of great food, great music, and great people!

NOW ACCEPTING QUEST, DEBIT, AND CREDIT CARDS!
SAFM now accepts Quest cards, debit cards, and credit cards! Visit our information booth and swipe your Quest, credit, or debit card in exchange for wooden tokens that you can spend at the entire market just like cash! Some restrictions apply to Quest purchases. For more information, reply to this email or ask at the market. Many thanks to the Alaska Division of Agriculture and Department of Health and Social Services for helping us make fresh, healthy, locally raised food more accessible to everyone!

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PRODUCE AND PLANTS
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You don’t need to be a farmer to know it’s been a cold, wet spring here in the Anchorage area. In most places, the ground is just barely beginning to thaw, and our farmers are getting behind on their planting schedules. But thanks to greenhouses and some extra early season work, we’re ready with just enough produce to satisfy your cravings for fresh greens.

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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. Read more at http://www.alaskasprouts.com/.

GLACIER VALLEY FARM is ready to get your garden started with tomato plants, strawberry plants, hanging tomato baskets, and hanging strawberry baskets. These low-maintenance plants are just a few weeks away from setting fruit. See pictures and read more on Glacier Valley’s Facebook page: http://www.facebook.com/glacier.farm.

GRAY OWL FARM says it has been a long, dark winter and a chilly spring, but put that aside and visit us Saturday at the South Anchorage Farmer’s Market! You will find bare root strawberries and a fabulous selection of hanging baskets, container gardens, and a supply of beautiful 4” pots of annuals for you to build excellent containers for yourself. The weather has been beautiful this week, so get out and enjoy the beginning of Spring 2013.  Let’s celebrate!!

THE BLUE POPPY will have a variety of poppies and unique, colorful flowers. Check out Himalayan Blue Poppies, Alpine Bells, and a variety of wild Lupine started from seed!

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MEAT, FISH, AND DAIRY
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ARCTIC CHOICE will have a large variety of fresh Alaska fish and shellfish this coming Saturday, in time for your Mother’s Day. You may choose from fresh troll-caught king salmon, halibut, cod, rockfish, and sablefish (black cod), in different forms such as whole, fillets, cheeks, and stuffed portions. Arctic Choice will also have sidestripe shrimp, oysters in the shell, and much more. We look forward to seeing you this Saturday May 11th at the South Side Market!

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RECIPE: CHARD, MUSHROOM, AND CHEDDAR QUICHE
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This great recipe came from a family friend I recently visited on the East Coast. Whether you’re up here or down South, this is a perfect recipe for early season, when greens (chard, kale, spinach) are the only things available at the market (or the last things left in the freezer!). Local eggs and mushrooms should be coming back to the market within the next few weeks!

The home-made pie crust is worth the effort, but if you don’t have the time, a pre-made crust will make this recipe much faster and easier.

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For the crust:

2 sticks unsalted butter, cut into small pieces and frozen until firm
2 2/3 cups all-purpose flour, plus more for surface
Coarse salt
1 large egg, plus 1 large egg yolk
1/4 cup plus 3 tablespoons ice water
Vegetable oil cooking spray

To make the crust, pulse the butter, flour, and 1 teaspoon salt in a food processor until it resembles coarse meal with some large pieces. Whisk together egg, yolk, and water. Pulse flour mixture, drizzling with egg mixture, until dough forms. Turn out dough onto plastic wrap, shape into a rectangle, and wrap. Refrigerate until firm, at least 1 hour. Roll out dough to a 14-by-21-inch rectangle on a lightly floured surface. Refrigerate until firm, about 15 minutes. Coat a rimmed baking sheet with cooking spray. Fit dough into sheet. Fold excess under, and pinch to form a crust that comes 1/2 inch above rim. Freeze until firm, about 30 minutes.

Preheat oven to 375 degrees, with 1 rack in middle position and 1 rack in the lower third. Line dough with parchment, pressing flush and leaving a 2-inch overhang on all sides. Top with dried beans or pie weights. Fold parchment over crust edges. Bake on lower rack, rotating halfway through, for 40 minutes. Remove beans and parchment. Bake until golden brown and crisp, 15 to 17 minutes more. Let cool slightly on a wire rack.  Reduce oven temperature to 325 degrees.

For the filling:

3 tablespoons unsalted butter
1 pound mushrooms, thinly sliced
Coarse salt and freshly ground pepper
2 large garlic cloves, minced
1 bunch cooking greens (chard, kale, or spinach), stems and ribs removed, washed and coarsely chopped (8 cups)
9 large eggs
3 1/4 cups half-and-half
2 1/2 cups shredded sharp white cheddar (6 1/2 ounces)

To make the filling, heat 2 tablespoons of butter in a large skillet over high heat. Cook the mushrooms until tender, about 8 minutes (adjust heat if needed). Season with 1/2 teaspoon salt and some pepper; transfer to a bowl. Let skillet cool, then add the remaining tablespoon butter. Cook the garlic over low heat, stirring often, until fragrant, about 1 minute. Stir in the greens and season with 1/2 teaspoon salt and some pepper. Cook, covered, stirring occasionally, until tender, about 6 minutes. Raise heat to high. Cook until liquid evaporates. Toss chard with mushrooms. Let cool slightly.

Whisk eggs with half-and-half and 2 teaspoons salt in a bowl. Sprinkle 1 1/4 cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1 1/4 cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than 1/4 inch from the top of crust; discard extra.) Bake on middle rack, rotating halfway through, until custard is just set, 35 to 45 minutes. Let stand on a wire rack for 15 minutes. Cut into squares. Serve immediately.

Source: http://www.marthastewart.com/344849/swiss-chard-mushroom-and-white-cheddar-q?czone=food/brunch-center/brunch-egg¢er=276953&gallery=275606&slide=285796

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RECIPE: CHEESE-TOPPED HALIBUT
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Here’s another recipe from my East Coast friends that’s ideal for the SAFM’s early season selection. The original recipe calls for halibut, but this would be great with any white fish you can find from Arctic Choice.
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1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise (can be low-fat or fat-free)
2 tablespoons lemon juice
3 tablespoons chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds halibut fillets (leave the skins on to make it easier to move from baking dish to plate, but skinless works just fine)
Preheat broiler on high. Grease a baking dish. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce. Arrange the halibut fillets in the prepared baking dish. Broil halibut fillets 8-10 minutes in the oven, or until easily flaked with a fork. Thicker pieces take a few extra minutes. Spread with the Parmesan cheese mixture, and continue broiling 2-4 minutes, or until topping is bubbly and lightly browned.

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SAFM HOURS AND LOCATION
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Saturday South Anchorage Farmers’ Market
Dates: May 11 - October 12
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 10 - September 25
Hours: 10am-4pm
Location: Behind the Dimond Center, in front of the Dimond Center Hotel

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ANNOUNCEMENTS
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This is it: the last Saturday South Anchorage Farmers’ Market for the 2012 season! It’s hard to belive that October came so quickly. Despite the unusually cool temperatures, unrelenting rains of September, hurricane-speed gusts, and yes, even snow, we saw at least a bit of blue sky and sunshine at almost every market this year, and had more fun than ever! It has been a fantastic season of good food, good music, and good people. I have been overwhelmed this year by the amazing supportive community we’ve got at the SAFM, and I have truly enjoyed seeing all of you every Saturday. Thanks for all the emails, comments, suggestions, and recipes. And most of all, thanks for coming out to the market every week and showing your support for Alaska-grown goods! See you again in May!

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PRODUCE
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There’s still lots of good fall produce to be had at the market! Come enjoy the root crops while they’re at their peak. Potatoes, carrots, and beets are as good as they get right now! The market is also loaded with winter squash and pumpkins this week. Not sure what to do with a hubbard? Or a sugar pie pumpkin? Check out processing tips on the SAFM website (http://southanchoragefarmersmarket.com/index.php/site/processing-vegetables/) and keep reading below for suggestions for storing and cooking winter squash!

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DART FARM will be joining SAFM all the way from Manley Hot Spring with tons and tons (literally) of hard winter squash.

STOCKWELL FARM will have a dozen different varieties of potatoes, red and white onions, bunches of orange and purple carrots, and Alaskan pork and beef. They’ll be selling several different varieties of potatoes in 20 lb. bags, and make sure to ask about special deals on large quantities of pork and beef!

REMPEL FAMILY FARM will have Certified Organic carrots, cauliflower, red, chioggia and golden beets, shungiku, mizuna, collard greens, mustard, arugula, kale, Napa cabbage, their ever-changing salad mix, Snow Apple turnips, broccoli, daikon radish, beet greens, green cabbage, broccoli, kohlrabi and nine different kinds of new potatoes. They will also have a few spaghetti squash and sugar pumpkins.

TWO SISTERS’ GREENHOUSE (yes, we’re actually are 2 sisters!) aka LEWIS FARM would like to thank all our customers and market goers who by your patronage and loyal attendance help make SAFM possible. We like growing fresh and local and you must like eating it! To show our appreciation, we’ll be bringing crock pots full of vegie stew, potato chowder and other goodies to help keep warm this Saturday. Stop by for a complimentary hot cup and see why Pam has been promoting those Magic Myrnas all season! We’ll have ALL our potatoes on sale and will also have freshly picked kale. There will be a wide assortment of jams and pickled goods, including wild blueberrry/crabapple jam, heirloom pickled spice beets, pickled dilly carrots, highbush cranberry and rosehip jams, along with strawberry, raspberry and wild combinations! As always, all our canned goods are made with locally grown fruits, vegies, and wild harvest berries. This will be our last market of the season, but if you would like to join our email list for news about future sales and promotions, please email us at yukongolds@gmail.com. See you at the Market!

ALAKSA SPROUTS will have 3-bean mix, clover sprouts, mung bean sprouts, daikon radish shoots, pea shoots, sunflower shoots, fresh tofu, live basil, and their award-winning (blue ribbon at the State Fair!) onion sprouts! In addition to their usual sprouts and microgreens, they’ll have their “bulls blood” micro beet greens (well, reds). They take a month to grow, and they’ll be at the market two more times before SAFM is over.

GLACIER VALLEY FARM reports that root crops are in full swing! They’ll have lots of carrots, potatoes, and onions, and thanks to the warm weather, they’ve still got cucumbers coming out of the greenhouse!

PALMER FUTURE FARMERS OF AMERICA (FFA) will have a variety of multicolored potatoes, including German Butterballs, French Fingerlings, and Magic Myrnas.

VANDERWEELE FARM has your favorite bags of Alaska Grown carrots, as well as their signature heads of fresh red leaf, green leaf, and romaine lettuce, big heads of broccoli, chard, kale, cauliflower, radishes, beets, onions, and potatoes.

NORTHERN LIGHTS MUSHROOMS will have oyster mushrooms, shiitake mushrooms, and lions’ manes. The lions’ manes have a bit of a seafood flavor, so they make a great side dish or topping for the fresh fish you can find at SAFM!

DAVE’S GREENHOUSE, thanks to the relatively warm fall weather, is still churning out tomatoes. They’ll be back in Anchorage this Saturday with Beefeaters, Brandywines, Germans, and salad tomatoes, as well as greens of assorted sizes.

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FISH
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ARCTIC CHOICE SEAFOODS looks forward each Saturday to having a large variety of fresh fish and shellfish caught right here in Alaska waters.This coming Saturday, our always popular shellfish items, such as, Oysters in the shell, Spot Shrimp, Razor Clam meats, Scallops, and Gold King Crab, Sidestripe Shrimp will be in stock. Traditional white fish like Halibut, Cod, Sole, Rockfish, and Sablefish are ready in different forms such as cheeks, fillets or stuffed. Sockeye Salmon & possibly Coho will be offered in the forms of stuffed, fillets. For those looking to make a good fish burger, look no further than our Salmon meat. Finally, for those interested in something different, try our hot Smoked Sockeye or our Salmon Caviar. As always, Nanette and her daughters look forward to seeing you!

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BAKERY AND FOOD
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JOAN JOHNSON would like to thank all of the SAFM attendees for their loyalty and patronage this past summer. SAFM customers are the best - not even the challenging weather keeps folks away! Joan will be bringing a good supply of fall jams to the market for the last day - cranberry (ligonberry), cranberry marmalade, pear and cranberry pear, pepper, currant, and of course, we still have the popular raspberry, strawberry, blueberry, and rhubarb combinations, along with a few jars of salmonberry. Joan will also have a fresh batch of pickles, and we have a little zucchini relish left too. AND we will still have the heirloom tomatoes, both the larger slicing, and the smaller cherries. For those of you facing tomato with taste withdrawal symptoms, we will bring a couple of baskets of green tomatoes that can be ripened slowly to stretch out the season. Of course Joan will also have her fresh baked breads and cookies, all of which freeze well in case you want to put a little away for the holidays. Finally, all of our honey will be on sale, including the chunk honey. See you Saturday - can’t believe it’s the last market already! 

MARY JANE will offer everyone one more chance for cinnamon rolls from FRENCH OVEN BAKERY at the Glacier Valle Farm stand! For those of you fearing the end of cinnamon roll season, remember that cinnamon rolls freeze just as well as vegetables! You can stock up and stick them in a freezer bag to reheat one cold morning in January!

JUICE, JELLY, AND JAM will have homemade jams and jellies, local honey, and fresh Alaska apples!

PINKY’S KETTLE CORN will have traditional, caramel, and cinnamon kettle corn! You can also check out their new fresh-squeezed lemonade.

LOS TACOS will be back with quesadillas, flautas, and lots of yum! Follow them on Facebook at http://www.facebook.com/pages/Los-Tacos-Alaska/140320525998680.

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ALASKA COFFEE ROASTERY will have OUTHOUSE brand coffee.

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RECIPES: WINTER SQUASH
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Winter squash and pumpkins are great for so many things: pies, breads, muffins, soups, roasted vegetables…there are tons of options. Pumpkins that are still green should be left in a warm, dry spot to cure for a few weeks until they turn their nice orange color. Those that are already orange are good to store in a cool place, and they’ll keep for months! Whenever you’re ready to use them, just cut them up and they’re ready for roasting or pureeing for baked goods and soups!

Making a pie or a pumpkin bread with your own pumpkin puree instead of the canned stuff can be super satisfying and super tasty. For help making pumpkin puree, check the SAFM website: http://southanchoragefarmersmarket.com/index.php/site/processing-vegetables/

Many squash can be difficult to peel, so an easy option is to cut roast them and scoop out the flesh when they’re soft. Thinner-skinned squash can be skinned raw with a knife and steamed. Whatever you do with the flesh, be sure to save the seeds for roasting!

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SQUASH, KALE, AND WHITE BEAN STEW

1 pound white beans, soaked overnight and drained
1/4 cup olive oil, divided
1 whole head garlic
1 bay leaf
1 large onion, diced
4 cloves garlic, thinly sliced
1 Tbs minced fresh sage
1 tsp cumin
pinch dried red pepper flake
2-3 lbs hubbard squash, peeled, seeded, cut into 2-inch cubes
3 cups vegetable or chicken stock or water
1 pound kale, thick stems removed, chopped or coarsely torn
salt
freshly ground black pepper

Place beans in a large soup pot. Add enough water to cover beans by 2 inches.  Add 2 Tbs of olive oil, the head of garlic, and the bay leaf. Bring to a boil, partially cover and reduce to simmer. Simmer until the beans are very tender, 1-3 hours. Drain, rinse and drain again. Remove garlic head. Heat the remaining 2 Tbs of oil in a deep baking dish or Dutch oven. Add the onion; sauté until translucent, about 5 minutes.  Stir in the sliced garlic, sage, cumin, and red pepper; sauté for 1 minute more. Add squash; stir to combine.  Add the stock or water, bring to a simmer. Add the kale; cook until the squash and kale are tender, about 20 minutes. Season with salt and pepper to taste. Stir in the beans; simmer until the beans.

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SWEET AND SPICY TOASTED PUMPKIN (OR SQUASH) SEEDS

seeds from 1 squash, pulp removed (but don’t rinse them)
2 teaspoons canola oil
1 tablespoon sugar
1/4 - 1/2 teaspoon red pepper flakes

Preheat oven to 350 degrees. Mix seeds in a medium-sized bowl with canola oil. Stir in sugar, mix well, then add red pepper flakes and mix very well. Spread seeds evenly on a greased cookie sheet and bake, stirring every 10 minutes, for 45 minutes to 1 hour, until crip and nicely browned.

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HOURS AND LOCATION
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Saturday South Anchorage Farmers’ Market
Dates: May 5-October 13
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 4- September 26
Hours: 10am-4pm
Location: Behind the Dimond Center, in front of the Dimond Center Hotel

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ANNOUNCEMENTS
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DOUBLE YOUR QUEST DOLLARS!
Special event this week only: For those of you using Quest cards (food stamps) the South Anchorage Farmers’ Market will match your purchase of Quest tokens dollar-for-dollar up to $20! Come see us at the SAFM Information booth under the big yellow “Quest Cards Accepted Here” sign or reply to this email for more information. One matching purchase per Quest account. Offer applies to Quest Food Stamp purchases; TANF/Cash benefits not eligible.

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PRODUCE
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Come wind, come rain, come sleet, or come snow (and it did!), the SAFM is still going strong! Many thanks to all of our tough Alaskan market-goers who drove your snow-covered trucks down from Hillside last week for some veggies! This week, October 6, is the second-to-last SAFM for the 2012 season. All the farms are pulling the last of the produce out of their fields and getting ready to put things to bed for the year, so be sure to ask about special prices! Several vendors are offering bulk deals this week. Keep reading for more information, or ask around at the market!

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DART FARM will be joining SAFM all the way from Manley Hot Spring with tons and tons (literally) of hard winter squash.

STOCKWELL FARM will have a dozen different varieties of potatoes, red and white onions, bunches of orange and purple carrots, and Alaskan pork and beef. They’ll be selling several different varieties of potatoes in 20 lb. bags, and make sure to ask about special deals on large quantities of pork and beef!

REMPEL FAMILY FARM has been very busy this week harvesting all that they can so that they will be able to continue to supply good food at their Wednesday markets this winter. Many thanks again for all their hard work! This week REMPEL FAMILY FARM will have Certified Organic carrots, cauliflower, red, chioggia and golden beets, shungiku, mizuna, tatsoi, collard greens, mustard, arugula, kale, spinach, tatsoi, mizuna, bok choi, Napa cabbage, their ever-changing salad mix, Snow Apple turnips, broccoli, daikon radish, chard, beet greens, green cabbage, broccoli, kohlrabi and nine different kinds of new potatoes. They will also have a few spaghetti squash and sugar pumpkins.

EARTHWORKS FARM will be at the Saturday SAFM this coming weekend with their own Alaska-grown honey in 8 oz. and 13 oz containers. This is their second year with what they think is a really unique honey resulting from their hives sitting at the doorstep of a quarter acre of cut flowers!  They should continue to have a good selection of cut flowers for their popular “make your own bouquet,” 10 stems (on select flowers) for 8$. People have been building some great bouquets featuring the mini foxglove, malva, lavatera irish bells, dianthus,  and many more—even including large dill stems to great effect. Look for their “Abeille Alaska” brand moisturizing creams and deodorants made with Alaska-grown beeswax and honey with no chemicals or preservatives. For veggies, they are featuring young sweet carrots, their four varieties of mini cabbage including the exceptional “pointy” cabbage as well as their usual selection of greens and mini lettuce.

TWO SISTERS’ GREENHOUSE aka LEWIS FARM will be featuring an assortment of jams and pickled goods, as well as freshly harvested veggies. NEW this week will be Alaska Norland spiced apples, Siberian crabapple jam, and heirloom pickled spice beets. They’ll have wild blueberry, highbush cranberry, and rosehip jams, along with strawberry and raspberry jams. For low-cal crunchy munchies, try their pickled carrots and spicy dilly beans! As always, all their canned goods are made with locally grown fruits, veggies, and wild harvest berries. From the greenhouse will be a beautiful assortment of multi-colored heirloom tomatoes (organically grown), English cucumbers, and fresh herbs.  From the garden will be kohlrabi, kale, and the last of the rhubarb. From the fields will be freshly harvested red and gold “Magic Myrnas”, Yukon Golds, Chieftains, and French Fingerlings. TWO SISTERS’ GREENHOUSE is accepting bulk orders (20 lbs and up, mix and match) for specialty potatoes. Ask about their quantity discount and join their email list for news about future sales and promotions. See you at the market!

ALAKSA SPROUTS will have 3-bean mix, clover sprouts, mung bean sprouts, daikon radish shoots, pea shoots, sunflower shoots, fresh tofu, live basil, and their award-winning (blue ribbon at the State Fair!) onion sprouts! In addition to their usual sprouts and microgreens, they’ll have their “bulls blood” micro beet greens (well, reds). They take a month to grow, and they’ll be at the market two more times before SAFM is over.

GLACIER VALLEY FARM reports that root crops are in full swing! They’ll have lots of carrots, potatoes, and onions, and thanks to the warm weather, they’ve still got cucumbers coming out of the greenhouse!

PALMER FUTURE FARMERS OF AMERICA (FFA) will have a variety of multicolored potatoes, including German Butterballs, French Fingerlings, and Magic Myrnas.

VANDERWEELE FARM has your favorite bags of Alaska Grown carrots, as well as their signature heads of fresh red leaf, green leaf, and romaine lettuce, big heads of broccoli, chard, kale, cauliflower, radishes, beets, onions, and potatoes.

NORTHERN LIGHTS MUSHROOMS will have oyster mushrooms, shiitake mushrooms, and lions’ manes. The lions’ manes have a bit of a seafood flavor, so they make a great side dish or topping for the fresh fish you can find at SAFM!

DAVE’S GREENHOUSE, thanks to the relatively warm fall weather, is still churning out tomatoes. They’ll be back in Anchorage this Saturday with Beefeaters, Brandywines, Germans, and salad tomatoes, as well as greens of assorted sizes.

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FISH
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ARCTIC CHOICE SEAFOODS looks forward each Saturday to having a large variety of fresh fish and shellfish caught right here in Alaska waters. This coming Saturday, our always popular shellfish items, such as, Oysters in the shell, Spot Shrimp, Razor Clam meats, Scallops, and Gold King Crab, Sidestripe Shrimp will be in stock. Traditional white fish like Halibut, Cod, Rockfish, and Sablefish are ready in different forms such as cheeks, fillets, whole fish, or stuffed. Coho & Sockeye Salmon will be offered in the forms of stuffed, fillets, and whole. For those looking to make a good fish burger, look no further than our Salmon meat. Finally, for those interested in something different, try our hot Smoked Sockeye or our Salmon Caviar. As always, Nanette and her daughters look forward to seeing you!

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BAKERY AND FOOD
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For those of you thinking ahead to the holidays, JOAN JOHNSON will have fresh-picked cranberry jam, along with a cranberry marmalade.  Other jams are still in good supply; Joan will also be bringing the last of her zucchini relish to market, and a new batch of sweet dill pickles.  Those tasty heirloom tomatoes will still be available, but come early, as the supply will be more limited.  Finally, look for a big raw honey sale at the stand this week.
MARY JANE has more pineapple empanadas! Try these sweet breakfast pockets with your morning coffee! She’ll also have fresh croissants, delicious whole wheat cinnamon rolls, and an assortment of other sweets and breads from FRENCH OVEN BAKERY. For those of you already fearing the end of cinnamon roll season, remember that cinnamon rolls freeze just as well as vegetables! You can stock up and stick them in a freezer bag to reheat one cold morning in January!

JUICE, JELLY, AND JAM will have homemade jams and jellies, local honey, and fresh Alaska apples!

PINKY’S KETTLE CORN will have traditional, caramel, and cinnamon kettle corn! You can also check out their new fresh-squeezed lemonade.

LOS TACOS will be back with quesadillas, flautas, and lots of yum! Follow them on Facebook at http://www.facebook.com/pages/Los-Tacos-Alaska/140320525998680.

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ETC.
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ALASKA COFFEE ROASTERY will have OUTHOUSE brand coffee.

EARTHWORKS FARM will have AKBunsky muesli and “Abeille Alaska” moisturizing creams and deodorants made with our own honey and beeswax.

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RECIPES: EAT YOUR BRUSSELS SPROUTS!
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True story about brussels sprouts: Once when I was 6 or 7, my dad offered me $100 to eat a single sprout—and I wouldn’t do it! I can’t quite remember when the tables turned for me on this vegetable, but I’m pretty sure it had something to do with one of these two recipes. If it’s been a while since you gave brussels a try, I highly recommend you pick up some good fresh ones from the SAFM and give it another go.

Here are a few tricks for success with brussels sprouts:

1. Sort them by size and cook them in batches so that the little ones don’t end up overcooked while the big ones stay crunchy.

2. Trim the base of each sprout and remove any loose or discolored leaves. Then slice a shallow X in the bottom of the sprout so the stalk cooks at the same rate as the leaves.

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ROASTED BRUSSELS SPROUTS WITH MAPLE-MUSTARD VINAIGRETTE
(From Farmer John’s Cookbook: The Real Dirt on Vegetables)

1 lb brussels sprouts (about 4 cups)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon Dijon mustard
1/4 cup water

Preheat the oven to 400 degrees. Soak the brussels in a large bowl of water for 10 minutes, drain, spread on a large baking dish, and drizzle with olive oil. In a large bowl, combine the vinegars, maple syrup, garlic, and mustard. Mix well and pour over brussels. Add water to the bottom of the baking dish and bake until the veggies are tender-firm, about 45 minutes. If they start to get too crispy, cover with aluminum foil and continue baking.

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BUTTERY BRUSSELS WITH BREADCRUMBS AND PARMESAN

1 lb brussels sprouts (about 4 cups)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup or more Italian breadcrumbs
1/2 cup grated parmesan cheese

Wash and trim brussels sprouts, then steam 3 or 4 minutes until bright green and tender-firm. Heat the oil and butter together in a large pan. Add brussels sprouts and saute until they begin to brown on the outside, about 5 minutes. Add breadcrumbs and stir until well-coated. Remove from heat, stir in parmesan cheese, and serve.

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HOURS AND LOCATION
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Saturday South Anchorage Farmers’ Market
Dates: May 5-October 13
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 4- September 26
Hours: 10am-4pm
Location: Behind the Dimond Center, in front of the Dimond Center Hotel

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PRODUCE
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This maybe some of the wettest, windiest weather we have experienced at this time of year, but it is also the warmest, and that has been very nice for the farms and the markets! SAFM has three more weeks to go. Our last market date will be October 13th. This is a great time of year to come to the market. The last of the summer produce is still there, and all of the root crops are in full swing. The carrots and beets are sweet as can be, and potato bins are overflowing. Several vendors are offering bulk discounts this time of year, so keep reading for great deals and great recipes!

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EARTHWORKS FARM will be at the Saturday SAFM this coming weekend with their own Alaska-grown honey in 8 oz. and 13 oz containers. This is their second year with what they think is a really unique honey resulting from their hives sitting at the doorstep of a quarter acre of cut flowers!  They should continue to have a good selection of cut flowers for their popular “make your own bouquet,” 10 stems (on select flowers) for 8$. People have been building some great bouquets featuring the mini foxglove, malva, lavatera irish bells, dianthus,  and many more—even including large dill stems to great effect. Look for their “Abeille Alaska” brand moisturizing creams and deodorants made with Alaska-grown beeswax and honey with no chemicals or preservatives. For veggies, they are featuring young sweet carrots, their four varieties of mini cabbage including the exceptional “pointy” cabbage as well as their usual selection of greens and mini lettuce.

REMPEL FAMILY FARM reports that the wild weather of the last few weeks has had a silver lining: warmer temperatures, which allows the veggies to continue to grow.  Many of their greens took a bad thrashing, but the carrots and Snow Apple turnips continue to grow. On Monday the faithful crew finished an heroic day of harvesting potatoes, all by hand. There are some very tired muscles this week from the repeated forays with fingers into the cold, moist soil to retrieve the thousands of little nuggets we call potatoes, but everyone gets right back out to the field to harvest greens and other veggies. Many thanks to the entire REMPEL FAMILY FARM crew for all their hard work! This week they will have Certified Organic carrots, cauliflower, red, chioggia and golden beets, shungiku, mizuna, tatsoi, collard greens, mustard, green onions, arugula, kale, spinach, tatsoi, mizuna, bok choi, Napa cabbage, their ever-changing salad mix, Snow Apple turnips, broccoli, daikon radish, chard, beet greens, green cabbage, broccoli, kohlrabi and nine different kinds of new potatoes. They will also have a few spaghetti squash and sugar pumpkins.

TWO SISTERS’ GREENHOUSE aka LEWIS FARM will be featuring an assortment of jams and pickled goods, as well as freshly harvested veggies. NEW this week will be Alaska Norland spiced apples, Siberian crabapple jam, and heirloom pickled spice beets. They’ll have wild blueberry, highbush cranberry, and rosehip jams, along with strawberry and raspberry jams. For low-cal crunchy munchies, try their pickled carrots and spicy dilly beans! As always, all their canned goods are made with locally grown fruits, veggies, and wild harvest berries. From the greenhouse will be a beautiful assortment of multi-colored heirloom tomatoes (organically grown), English cucumbers, and fresh herbs.  From the garden will be kohlrabi, kale, and the last of the rhubarb. From the fields will be freshly harvested red and gold “Magic Myrnas”, Yukon Golds, Chieftains, and French Fingerlings. TWO SISTERS’ GREENHOUSE is accepting bulk orders (20 lbs and up, mix and match) for specialty potatoes. Ask about their quantity discount and join their email list for news about future sales and promotions. See you at the market!

ALAKSA SPROUTS will have 3-bean mix, clover sprouts, mung bean sprouts, daikon radish shoots, pea shoots, sunflower shoots, fresh tofu, live basil, and their award-winning (blue ribbon at the State Fair!) onion sprouts! In addition to their usual sprouts and microgreens, they’ll have their “bulls blood” micro beet greens (well, reds). They take a month to grow, and they’ll be at the market two more times before SAFM is over.

GLACIER VALLEY FARM reports that root crops are in full swing! They’ll have lots of carrots, potatoes, and onions, and thanks to the warm weather, they’ve still got cucumbers coming out of the greenhouse!

PALMER FUTURE FARMERS OF AMERICA (FFA) will have a variety of multicolored potatoes, including German Butterballs, French Fingerlings, and Magic Myrnas.

STOCKWELL FARM has beautiful leeks, many different colors, shapes, and sizes of potatoes, fresh red and yellow onions, big bunches of beets, carrots, green cabbage, nappa cabbage, curly kale, beautiful heads of bok choy, and even a little rhubarb. They’ll also have a variety of exotic jams and jellies.

VANDERWEELE FARM has your favorite bags of Alaska Grown carrots, as well as their signature heads of fresh red leaf, green leaf, and romaine lettuce, big heads of broccoli, chard, kale, cauliflower, radishes, beets, onions, and potatoes.

NORTHERN LIGHTS MUSHROOMS will have oyster mushrooms, shiitake mushrooms, and lions’ manes. The lions’ manes have a bit of a seafood flavor, so they make a great side dish or topping for the fresh fish you can find at SAFM!

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FISH
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ARCTIC CHOICE SEAFOODS looks forward each Saturday to having a large variety of fresh fish and shellfish caught right here in Alaska waters. This coming Saturday, our always popular shellfish items, such as, Oysters in the shell, Spot Shrimp, Razor Clam meats, Scallops, and Gold King Crab, Sidestripe Shrimp will be in stock. Traditional white fish like Halibut, Cod, Rockfish, and Sablefish are ready in different forms such as cheeks, fillets, whole fish, or stuffed. Coho & Sockeye Salmon will be offered in the forms of stuffed, fillets, and whole. For those looking to make a good fish burger, look no further than our Salmon meat. Finally, for those interested in something different, try our hot Smoked Sockeye or our Salmon Caviar. As always, Nanette and her daughters look forward to seeing you!

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BAKERY AND FOOD
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JOAN JOHNSON will be featuring all of her 4 oz. gift-size jams and jellies at a special sale price this coming Saturday, for those of you looking to stock up for holiday gift giving. Joan has over 30 different varieties of jellies, everything from pepper and jalapeno peach to the popular raspberry, strawberry, and rhubarb combinations.  She also has a fresh supply of raw and chunk honey. Those popular “sweet dill” pickles have been priced for quantity discounts, including case sales, for those customers looking to buy extra jars to last them through the winter. 
MARY JANE has more pineapple empanadas! Try these sweet breakfast pockets with your morning coffee! She’ll also have fresh croissants, delicious whole wheat cinnamon rolls, and an assortment of other sweets and breads from FRENCH OVEN BAKERY. For those of you already fearing the end of cinnamon roll season, remember that cinnamon rolls freeze just as well as vegetables! You can stock up and stick them in a freezer bag to reheat one cold morning in January!

JUICE, JELLY, AND JAM will have homemade jams and jellies, local honey, and fresh Alaska apples!

PINKY’S KETTLE CORN will have traditional, caramel, and cinnamon kettle corn! You can also check out their new fresh-squeezed lemonade.

LOS TACOS will be back with quesadillas, flautas, and lots of yum! Follow them on Facebook at http://www.facebook.com/pages/Los-Tacos-Alaska/140320525998680.

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ETC.
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ALASKA COFFEE ROASTERY will have OUTHOUSE brand coffee.

EARTHWORKS FARM will have AKBunsky muesli and “Abeille Alaska” moisturizing creams and deodorants made with our own honey and beeswax.

Read On »

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PRODUCE
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It’s been a soggy week here in Southcentral, but as Two Sisters’ Greenhouse reported this week, “Rain or shine, the produce is fine!” So pull on your Sitka sneakers and come join us for another great SAFM. And don’t forget, we’ve got 4 markets left for the season!

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REMPEL FAMILY FARM will have Certified Organic carrots, cauliflower, red, chioggia and golden beets, shungiku, mizuna, tatsoi, collard greens, mustard, green onions, arugula, kale, spinach, tatsoi, mizuna, bok choi, Napa cabbage, our ever changing salad mix, Snow Apple turnips, cilantro, broccoli, daikon radish, chard, beet greens, green cabbage, broccoli, kohlrabi and nine different kinds of new potatoes. We will also have a few spaghetti squash and sugar pumpkins.

TWO SISTERS’ GREENHOUSE aka LEWIS FARM will be featuring the specialty red and gold potato “Magic Myrna” and will also have freshly harvested Yukon Golds, Chieftains, French Fingerlings and variety packs on sale this week. They will have a beautiful assortment of multi-colored heirloom tomatoes (organically grown), English cucumbers, fresh basil, dill and tarragon, rhubarb and some nice purple kohlrabi.  There will be an assortment of wild blueberry jams and jellies, including LOW SUGAR and REDUCED SUGAR, as well as locally grown strawberry and raspberry jams. NEW this week will be PICKLED BEETS and PICKLED CARROTS. Rain or shine, produce is fine!
See you at the Market!

ALAKSA SPROUTS will have 3-bean mix, clover sprouts, mung bean sprouts, daikon radish shoots, pea shoots, sunflower shoots, fresh tofu, live basil, and their award-winning (blue ribbon at the State Fair!) onion sprouts! In addition to their usual sprouts and microgreens, they’ll have their “bulls blood” micro beet greens (well, reds). They take a month to grow, and they’ll be at the market two more times before SAFM is over.

GLACIER VALLEY FARM has lots of cucumbers, carrots, potatoes, and onions!

PALMER FUTURE FARMERS OF AMERICA (FFA) will have a variety of multicolored potatoes, as well as local honey.

STOCKWELL FARM has beautiful leeks, many different colors, shapes, and sizes of potatoes, fresh red and yellow onions, big bunches of beets, carrots, green cabbage, nappa cabbage, curly kale, beautiful heads of bok choy, and even a little rhubarb. They’ll also have a variety of exotic jams and jellies.

VANDERWEELE FARM has your favorite bags of Alaska Grown carrots, as well as their signature heads of fresh red leaf, green leaf, and romaine lettuce, big heads of broccoli, chard, kale, cauliflower, radishes, beets, onions, and potatoes.

NORTHERN LIGHTS MUSHROOMS will have oyster mushrooms, shiitake mushrooms, and lions’ manes. The lions’ manes have a bit of a seafood flavor, so they make a great side dish or topping for the fresh fish you can find at SAFM!

EARTHWORKS FARM will have green and red cabbage, nappa cabbage, beets, broccoli, green onions, mild French Breakfast radishes, yellow cherry tomatoes, carrots, rainbow chard, Curly kale, Red Russian kale, Italian (Toscano or Lacinto) kale, and their signature mini lettuces and kale medley. Bev also has a variety of beautiful flowers.

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MEAT AND FISH
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ARCTIC CHOICE SEAFOODS looks forward each Saturday to having a large variety of fresh fish and shellfish caught right here in Alaska waters.  This coming Saturday, our always popular shellfish items, such as, Oysters in the shell, Spot Shrimp, Razor Clam meats, Scallops, and Gold King Crab, Sidestripe Shrimp will be in stock.  Traditional white fish like Halibut, Cod, Rockfish, and Sablefish are ready in different forms such as cheeks, fillets, whole fish, or stuffed.  This will be the last weekend for Troll King Salmon to come in and are available in fillets while Coho &  Sockeye Salmon will be offered in the forms of stuffed, fillets, and whole.  For those looking to make a good fish burger, look no further than our Halibut and Salmon meat.  Finally, for those interested in something different, try our hot Smoked Sockeye or our Salmon Caviar.  As always, Nanette and her daughters look forward to seeing you!

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BAKERY AND FOOD
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JOAN JOHNSON will have a fresh supply of apple butter, crab apple and pepper jelly, and plum and pear jams this week; she will also be bringing a new batch of raw and chunk honey.  Those popular sweet dill pickles will be available in a quantity discount, and Joan will be taking orders for case sales for those of you wanting to stock up for the winter.  Fresh vegetables at the stand include heirloom tomatoes, purple caulifower, and cucumbers. 

MARY JANE has more pinapple empanadas! Try these sweet breakfast pockets with your morning coffee! She’ll also have fresh croissants, delicious whole wheat cinnamon rolls, and an assortment of other sweets and breads from FRENCH OVEN BAKERY. For those of you already fearing the end of cinnamon roll season, remember that cinnamon rolls freeze just as well as vegetables! You can stock up and stick them in a freezer bag to reheat one cold morning in January!

JUICE, JELLY, AND JAM will have homemade jams and jellies, local honey, and bees wax again this week.

PINKY’S KETTLE CORN will have traditional, caramel, and cinnamon kettle corn! You can also check out their new fresh-squeezed lemonade.

LOS TACOS will be back with quesadillas, flautas, and lots of yum! Follow them on Facebook at http://www.facebook.com/pages/Los-Tacos-Alaska/140320525998680.

EVERYBODY’S BUSINESS, your favorite salmon burger stand, is back at market making awesome lunches fit for every diet—vegan, vegetarian, pescatarian, or carnivore. They’ve got a great selection of salmon burgers, portabella burgers, buffalo dogs, reindeer sausages, and other treats.

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ETC.
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ALASKA COFFEE ROASTERY will have OUTHOUSE brand coffee.

EARTHWORKS FARM will have AKBunsky muesli and “Abeille Alaska” moisturizing creams and deodorants made with our own honey and beeswax.

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RECIPES: ALASKA STEW
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I know few recipes that are as easy to make or as comforting as this good old stew. It’s the perfect thing to throw in a crock pot before a rainy day at work or a long day of skiing. And it can be made almost exclusively with local Alaska ingredients, which is always a huge plus!

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1 lb stew meat (beef, moose, caribou are all great)
1 can tomato soup
2 carrots, cubed
1 onion, quartered
1 cup peas
1 potato, cubed
1 bay leaf

Combine all ingredients in a casserole and bake at 275 degrees for 5 hours OR put everything in a crock pot and cook on low for 10-12 hours.

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HOURS AND LOCATION
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Saturday South Anchorage Farmers’ Market
Dates: May 5-October 13
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 4- September 26
Hours: 10am-4pm
Location: Behind the Dimond Center, in front of the Dimond Center Hotel

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SATURDAY, SEPTEMBER 15, 2012
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- ANNOUNCEMENTS
- PRODUCE
- MEAT AND FISH
- BAKERY AND FOOD
- PLANTS
- ETC.
- RECIPES: BEETS FOR BEGINNERS
  BEET BURGERS
  CHOCOLATE BEET CAKE
  BASIC ROASTED BEETS
- HOURS AND LOCATION

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ANNOUNCEMENTS
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SAVOR BRISTOL BAY!
Come celebrate Bristol Bay as a source of local and wild food! SAVOR BRISTOL BAY is bringing 2010 Salmon Cook-Off champ and premier local chef Clayton Jones to prepare some tasty salmon bites using herbs and other goodies from SAFM vendors! You can also pick up salmon recipe cards and enter a drawing to win a cedar salmon grilling plank!

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PRODUCE
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Well, it finally came. We frosted out on September 10, 2012. Lots of the green things may be gone, but this is not the end! The Saturday SAFM will continue through October 13, 2012. This time of year, the carrots, beets, and potatoes are only getting sweeter. Leeks are coming in, brussels sprouts are on their way, and winter squash is just about ready to pick. With snow falling in the mountains and the leaves turning that beautiful yellow, this is the season for roasted veggies and warm crock pots full of soups and stews.

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REMPEL FAMILY FARM reports several frosts that have ended peas, beans, and zucchini. The plus is that now they can see the winter squash so they will be harvesting them! This week REMPEL FAMILY FARM will have Certified Organic carrots, cauliflower, red beets, chioggia beets, golden beets, shungiku, mizuna, tatsoi, collard greens, mustard, green onions, arugula, kale, spinach, tatsoi, mizuna, bok choi, Napa cabbage, their ever-changing salad mix, Snow Apple turnips, cilantro, broccoli, daikon radishes, chard, beet greens, green cabbage, broccoli, kohlrabi, and nine different kinds of new potatoes. They might also have a few spaghetti squash and sugar pumpkins.

GLACIER VALLEY FARM picked zucchini like mad before it froze, so they still have a little bit of zucchini left this week! The berries are done, but there are still lots of cucumbers, carrots, potatoes, and onions!

TWO SISTERS’ GREENHOUSE aka LEWIS FARM will be highlighting the red potato “Chieftains” this week and will also have freshly harvested Yukon Golds, Magic Myrnas, and French Fingerlings on sale. They will have a beautiful assortment of multi-colored heirloom tomatoes (organically grown), English cucumbers, fresh basil, dill and tarragon, kale, and kohlrabi. They will be featuring wild blueberry products, including baked goods and NO SUGAR and LOW SUGAR jams. Pam will also try her hand at BEET JELLY! They’ll have a limited offering of mild, zesty, and HOT pickled dilly beans, and pickled carrots. See you at the Market!

DAVE’S GREENHOUSE reports a miracle: sunshine in Fairbanks this week! They’ll be back in Anchorage this Saturday with Beefeaters, Brandywines, Germans, and salad tomatoes, as well as greens of assorted sizes.

PALMER FUTURE FARMERS OF AMERICA (FFA) will have a variety of multicolored potatoes, as well as local honey.

ALAKSA SPROUTS will have 3-bean mix, clover sprouts, mung bean sprouts, daikon radish shoots, pea shoots, sunflower shoots, fresh tofu, live basil, and their award-winning (blue ribbon at the State Fair!) onion sprouts!

STOCKWELL FARM has beautiful leeks, many different colors, shapes, and sizes of potatoes, fresh red and yellow onions, big bunches of beets, carrots, green cabbage, nappa cabbage, curly kale, beautiful heads of bok choy, and even a little rhubarb. They’ll also have a variety of exotic jams and jellies.

VANDERWEELE FARM has your favorite bags of Alaska Grown carrots, as well as their signature heads of fresh red leaf, green leaf, and romaine lettuce, big heads of broccoli, chard, kale, cauliflower, radishes, beets, onions, and potatoes.

NORTHERN LIGHTS MUSHROOMS will have oyster mushrooms, shiitake mushrooms, and lions’ manes. The lions’ manes have a bit of a seafood flavor, so they make a great side dish or topping for the fresh fish you can find at SAFM!

EARTHWORKS FARM will have green and red cabbage, nappa cabbage, beets, broccoli, green onions, mild French Breakfast radishes, yellow cherry tomatoes, carrots, rainbow chard, Curly kale, Red Russian kale, Italian (Toscano or Lacinto) kale, and their signature mini lettuces and kale medley. Bev also has a variety of beautiful flowers.

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MEAT AND FISH
————————————————————

ARCTIC CHOICE SEAFOODS looks forward each Saturday to having a large variety of fresh fish and shellfish caught right here in Alaska waters.  This coming Saturday, our always popular shellfish items, such as, Oysters in the shell, Spot Shrimp, Razor Clam meats, Scallops, and Gold King Crab, Sidestripe Shrimp will be in stock.  Traditional white fish like Halibut, Cod, Rockfish, and Sablefish are ready in different forms such as cheeks, fillets, whole fish, or stuffed.  This will be the last weekend for Troll King Salmon to come in and are available in fillets while Coho &  Sockeye Salmon will be offered in the forms of stuffed, fillets, and whole.  For those looking to make a good fish burger, look no further than our Halibut and Salmon meat.  Finally, for those interested in something different, try our hot Smoked Sockeye or our Salmon Caviar.  As always, Nanette and her daughters look forward to seeing you!

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BAKERY AND FOOD
————————————————————

JOAN’S JELLIES will have a limited supply of seasonal wild and garden berry jams that customers have been requesting. These specialty jams and jellies include gooseberry, high bush cranberry, low bush cranberry (ligonberry), watermelon berry, rose hip, and red and black currant.  Joan will also have apple and highbush cranberry butters, crab apple jelly, and blueberry jam. And—for those of you stashing away Alaska style gifts for the holidays—don’t forget to stock up on the fireweed jelly, available in both 4- and 8-ounce jars.

Dan and Alison of RISE & SHINE BAKERY would like to express their apologies for not being at the market last week. They were without power from Tuesday until late Friday night, which made baking for the market impossible. However, they will be back (barring another catastrophic windstorm) this Saturday with the loaves they were planning for last Saturday. They will be bringing three pan loaves, including their most requested new loaf, the FLAX SEED sourdough bread. This loaf is enriched with lots of freshly-ground flax seeds. Alison grinds the flax seeds, one half-cup at a time, in a coffee grinder. Also on the menu will be their signature LEVAIN (100% whole wheat sourdough), and the SPENT GRAIN sourdough bread. Hearth loaves this week will be the savory ONION RYE sourdough, wonderful for sandwiches and as dinner bread. Also look for the FRUITED ALMOND sourdough, packed with apricots, golden raisins, dried cranberries, and toasted almonds.

SPECIAL NOTE: Although the market will continue through OCTOBER 13, 2012, this will be RISE & SHINE’S last day at the 2012 South Anchorage Farmers Market. Check their website, http://www.riseandshinebread.com for their winter baking schedule!

MARY JANE has something new this week: pinapple empanadas! Try these sweet breakfast pockets with your morning coffee! She’ll also have fresh croissants, delicious whole wheat cinnamon rolls, and an assortment of other sweets and breads from FRENCH OVEN BAKERY. For those of you already fearing the end of cinnamon roll season, remember that cinnamon rolls freeze just as well as vegetables! You can stock up and stick them in a freezer bag to reheat one cold morning in January!

JUICE, JELLY, AND JAM will have homemade jams and jellies, local honey, and bees wax again this week.

PINKY’S KETTLE CORN will have traditional, caramel, and cinnamon kettle corn! You can also check out their new fresh-squeezed lemonade.

LOS TACOS will be back with quesadillas, flautas, and lots of yum! Follow them on Facebook at http://www.facebook.com/pages/Los-Tacos-Alaska/140320525998680.

EVERYBODY’S BUSINESS, your favorite salmon burger stand, is back at market making awesome lunches fit for every diet—vegan, vegetarian, pescatarian, or carnivore. They’ve got a great selection of salmon burgers, portabella burgers, buffalo dogs, reindeer sausages, and other treats.

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PLANTS
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COUNTRY GARDEN FARMS is all done with the SAFM for the 2012 season, but it’s still not too late to plant sod! You can still reach them for sod, manure compost, hay and straw, and landscaping through their website at http://www.countrygardenfarms.com/. Many thanks to Emily and Bill for all their hard work getting things going at the SAFM early this spring!

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ETC.
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ALASKA COFFEE ROASTERY will have OUTHOUSE brand coffee.

EARTHWORKS FARM will have AKBunsky muesli and “Abeille Alaska” moisturizing creams and deodorants made with our own honey and beeswax.

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RECIPES: BEETS FOR BEGINNERS
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Some vegetables are easy to love. Others take a while to warm up to. For many people, beets fall into the latter category. I learned to love roasted beats through a series of concentrated, dedicated trials (and the realization that they taste kind of like sweet corn!), but I have since discovered a recipe that will convert even the most stubborn of beet skeptics. Don’t let the name fool you: beet burgers are something that EVERYONE will love.

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BEET BURGERS
(adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables)

These beet burgers aren’t the typical veggie burgers you think they are. The rice, sunflower seeds, and sesame seeds make them fairly substantial, and soy sauce and garlic make them taste great! Local Alaska Grown beets and carrots will be available for several months still, so this is an ideal recipe for when the green veggies start to wind down.

1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
2 eggs, lightly beaten
1 cup cooked brown rice
1/4 cup vegetable oil
1/4 cup flour
2 tablespoons soy sauce or tamari
1 clove garlic, minced
1/8-1/4 teaspoon cayenne pepper (optional)
Oil for greasing the baking sheet.

Preheat the oven to 350F and lightly grease a baking sheet. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, oil, flour, soy sauce or tamari, and garlic. Add cayenne if desired and mix until thoroughly combined. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet. Bake the patties until brown around the edges, about 20 minutes. Flip them and continue baking if necessary.

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CHOCOLATE BEET CAKE
(from Farmer John’s Cookbook: The Real Dirt on Vegetables)

Think of this one the same way you think of zucchini bread or carrot cake: the vegetables lend moisture and sweetness—and you can’t even tell you’re eating a vegetable!

Oil and flour for preparing the pan
4 ounces unsweetened chocolate
1 cup mild flavored vegetable oil
3 eggs
1 3/4 cups sugar (or your favorite natural sweetener)
2 cups cooked pureed beets (3 medium beets)
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar

Preheat oven to 375F degrees. Lightly coat a 10-cup Bundt or tube pan (or two loaf pans) with oil and dust it with flour. Partially fill the bottom of a double boiler with water and bring to a boil over high heat, then reduce to a simmer. (If you don’t have a double boiler, you can try using a saute pan that fits over the edges of a small pot filled with water.) Put the chocolate and 1/4 cup of the oil in the top of the double boiler. Heat until just the chocolate melts; remove from the heat and stir until well combined. Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining 3/4 cup oil, chocolate mixture, beets, and vanilla. Sift the all-purpose flour and whole-wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the prepared pan. Bake until a toothpick inserted near the center comes out clean, about 45 minutes. Carefully remove cake from the pan and let cool on a rack. When completely cool, dust with powdered sugar.

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BASIC ROASTED BEETS

There are a lot of fancy ways you can roast beets, with balsamic glazes or cranberry sauces, but as always I am of the belief that most vegetables taste great simply roasted with some olive oil, salt, and pepper. As with similar recipes, the secret is to cook for a long time on a low temperature to get the best flavor.

1 bunch of beets, washed, with greens removed
2 tablespoons olive oil
salt and pepper to taste

Preheat the oven to 350 degrees. Cut the beets into large (1/2 inch or more) cubes. In a large mixing bowl, toss the beets with olive oil, salt, and pepper. Spread in a small baking dish or roasting pan, cover, and bake for 45 minutes to 1 hour, until the beets are soft enough to pierce easily with a fork. For crispier skins, you can remove the cover for the last 10-15 minutes.

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HOURS AND LOCATION
————————————————————

Saturday South Anchorage Farmers’ Market
Dates: May 5-October 13
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 4- September 26
Hours: 10am-4pm
Location: Behind the Dimond Center, in front of the Dimond Center Hotel

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ANNOUNCEMENTS
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NOW ACCEPTING QUEST, DEBIT, AND CREDIT CARDS!
SAFM now accepts Quest cards, debit cards, and credit cards! Visit our new information booth and swipe your Quest, credit, or debit card in exchange for wooden tokens that you can spend at the entire market just like cash! Some restrictions apply to Quest purchases. For more information, reply to this email or ask at the market. Many thanks to the Alaska Division of Agriculture and Department of Health and Social Services for helping us make fresh, healthy, locally raised food more accessible to everyone!

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PRODUCE
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Can you guys believe this is our first September market already? In some ways, it feels like the market just got started! But we’re just getting into the best part of the season: potatoes are curing, cooking greens are at their peak, and the cold temperatures are making the carrots big and sweet—Alaska’s specialty.

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

STOCKWELL FARM has zucchini and yellow summer squash, six different varieties of potatoes including red and blue potatoes, fresh red and yellow onions, big bunches of beets, green cabbage, nappa cabbage, curly kale, beautiful heads of bok choy, and even a little rhubarb. They’ll also have a variety of exotic jams and jellies, as well as pork from Delta.

TWO SISTERS’ GREENHOUSE aka LEWIS FARM will be featuring the multicolored specialty potato “Magic Myrna” and will also have freshly harvested Yukon Golds, French Red Fingerlings and Chieftains on sale this week.  We will continue to offer a beautiful assortment of multi-colored baby potatoes, as well as Heirloom tomatoes, English cucumbers, fresh basil, dill and tarragon, rhubarb and kohlrabi.  There will be an assortment of wild blueberry jams and jellies, including NO SUGAR and LOW SUGAR. And back by popular demand will be mild, zesty, and HOT pickled dilly beans!  See you at the Market!

ALASKA SPROUTS will have fresh tofu, bean sprouts, clover sprouts, broccoli sprouts, onion sprouts, pea shoots, daikon radish shoots, sunflower shoots, 3-bean mix, and live basil plants.

EARTHWORKS FARM will have green and red cabbage, nappa cabbage, beets, broccoli, green onions, mild French Breakfast radishes, yellow cherry tomatoes, carrots, rainbow chard, Curly kale, Red Russian kale, Italian (Toscano or Lacinto) kale, and their signature mini lettuces and kale medley. Bev also has a variety of beautiful flowers.

REMPEL FAMILY FARM will have Certified Organic carrots, cauliflower, red, chioggia and golden beets, shungiku, mizuna, tatsoi, collard greens, mustard, green onions, arugula, kale, spinach, tatsoi, mizuna, bok choi, Napa cabbage, our ever changing salad mix, Snow Apple turnips, cilantro, broccoli, daikon radish, squash blossoms, chard, beet greens, green cabbage, green, yellow and striped zucchini, broccoli, kohlrabi and nine different kinds of new potatoes.

GLACIER VALLEY FARM has big mild onions, turnips, carrots, English cucumbers, fresh strawberries, tomatoes, and loads of zucchini.

WOLVERINE FARMS has tender peas in various size bags fit to last the day, the week, or the whole winter.

VANDERWEELE FARM has their signature heads of fresh red leaf, green leaf, and romaine lettuce. They also have a variety of staple crops: chard, kale, cauliflower, broccoli, radishes, beets, onions, and potatoes.

————————————————————
MEAT AND FISH
————————————————————

Things are winding down in the meat department at the SAFM as our vendors gear up for game season. MAT VALLEY MEATS and ALASKA HENS only have two weeks left with us this season, so make sure to stop by the market to take advantage of that fresh, locally raised meat!

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

MAT-VALLEY MEATS will have Alaska meats grown and processed in the Matanuska Valley. Check out their selection on their website at http://www.mvmeat.com.

ARCTIC CHOICE looks forward each Saturday to having a large variety of fresh fish and shellfish caught right here in Alaska waters.  This coming Saturday, our always popular shellfish items, such as Sidestripe Shrimp, Oysters in the shell, Spot Shrimp, Razor Clam meats, Scallops, and Gold King Crab, will be in stock.  Traditional white fish like Halibut, Cod, Rockfish, and Sablefish are ready in different forms such as cheeks, fillets, whole fish, or stuffed.  Troll King Salmon continue to come in and are available in fillets while Coho Salmon is offered in the forms of stuffed, fillets, and whole.  For those looking to make a good fish burger, look no further than our Halibut and Salmon meat.  Finally, for those interested in something different, try our hot Smoked Sockeye or our Salmon Caviar.  As always, Nanette and her daughters look forward to seeing you!

ALASKA HENS swill have cage-free, free-roaming, hormone-free, and antibiotic-free broiler chickens. Taste the difference!

————————————————————
BAKERY AND FOOD
————————————————————

JUICE, JELLY, AND JAM will have homemade jams and jellies, local honey, and bees wax again this week. They’ll also have fresh honey comb and candies made with Alaskan rhubarb dipped in white chocolate!

NONESSENTIALS will be back with a variety of wonderful items….in addition to the regular line-up of Alaskan made mustards, birch syrup products, honey, marinades and bbq sauces they will have barley flour and cereal. Check out their “Pickled Willies”—awesome pickled Halibut, Lingcod, and Salmon—and fresh-from-the kitchen items including scones with birch syrup and barley flour, and rhubarb muffins with local honey and birch syrup.

PINKY’S KETTLE CORN will be back with more yum! Look for more flavors coming in the next few weeks!

JOAN’S JELLIES will have a nice selection of Heirloom Tomatoes for Saturday’s market.  The warm temperatures earlier this week helped tremendously with the ripening process. Joan will also finally have Wild Currant jelly, for those of you who have been patiently waiting for this seasonal product.

LOS TACOS will be back with quesadillas, flautas, and lots of yum! Follow them on Facebook at http://www.facebook.com/pages/Los-Tacos-Alaska/140320525998680.

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!

EVERYBODY’S BUSINESS, your favorite salmon burger stand, is back at market making awesome lunches fit for every diet—vegan, vegetarian, pescatarian, or carnivore. They’ve got a great selection of salmon burgers, portabella burgers, buffalo dogs, reindeer sausages, and other treats.

MARY JANE will have fresh croissants, delicious whole wheat cinnamon rolls, and an assortment of other sweets and breads from FRENCH OVEN BAKERY.

————————————————————
PLANTS
————————————————————

COUNTRY GARDEN FARMS will have fresh turfgrass sod in 2’ by 5’ rolls ready for lawn and garden projects! Country Garden’s sod is 100% Nugget Kentucky bluegrass, a variety specifically bred for Alaska that thrives in sun and shade. They cut their sod to order, and sometimes sell out, so if you’re interested, you can call ahead to reserve the square footage you need.  Are you a horse owner?  Do you need a source of high-quality Alaskan hay?  Looking for a way to dispose of manure?  Country Gardens picks up manure and delivers hay through their compost program; stop by for more information.

————————————————————
ETC.
————————————————————

ALASKA COFFEE ROASTERY will have OUTHOUSE brand coffee.

EARTHWORKS FARM will have AKBunsky muesli and “Abeille Alaska” moisturizing creams and deodorants made with our own honey and beeswax.

ALASKAN ASSOCIATION OF AUTHORS and LET’S COOK ALASKA will be at the market. Check out their collection of Alaska books at http://www.alaskanassociationofauthors.com/ and custom cooking classes at http://www.letscookalaska.com/. They also have a variety of custom spice blends, sauces, and meat seasonings.

————————————————————
RECIPE: SPINACH (OR CHARD!) NOODLES
————————————————————

Before I started working on farms, I used to make this recipe with frozen spinach. That still works fine if it’s all you’ve got, but the fresh stuff is so much tastier—and you don’t have to wait for it to defrost! Once I learned that you could use chard pretty much the same way you use spinach, I decided I liked the whole thing better with chard—especially at the beginning and the end of the season when a lot of other green vegetables are unavailable.

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

12 oz penne pasta, cooked
1-2 tablespoons olive oil
2 cloves of garlic, minced
1 large bunch of spinach or chard (stems removed)
15 oz part-skim ricotta cheese (one small container)
1 heaping tablespoon dried sweet basil

Saute the garlic with oil in a large pan over medium heat until soft. Add the spinach or chard and cook until wilted. Add the ricotta cheese and basil, and continue to cook over medium heat unitl warm throughout. Combine the cooked pasta and cheese mixture in a large bowl, mix well, and serve.

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HOURS AND LOCATION
————————————————————

Saturday South Anchorage Farmers’ Market
Dates: May 5-October 6
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 4- September 26
Hours: 10am-4pm
Location: Behind the Dimond Center, in front of the Dimond Center Hotel

————————————————————
ANNOUNCEMENTS
————————————————————

WINESTYLES BENEFIT FOR ALASKA FARMLAND TRUST
This Saturday from 9-2 the South Anchorage Farmers Market will be having a WineStyles benefit for the Alaska Farmland Trust. The cost is $10, which gets you three different samples of wine and a dessert. The proceeds go to the Alaska Farmland Trust, whose mission is to preserve farmlands for future generations of Alaskans.

THE YAMBAILY BOYS will be be at the market again this week serenading you with your favorite classic rock and country tunes. This week, we say goodbye to Daniel, who’s leaving SAFM to go to college in the fall! Make sure to stop by the SAFM information booth (under the yellow “Quest Cards Accepted Here” sign) to sign a card to thank him for coming out every weekend and kicking the tone of the market up a notch!

NOW ACCEPTING QUEST, DEBIT, AND CREDIT CARDS!
SAFM now accepts Quest cards, debit cards, and credit cards! Visit our new information booth and swipe your Quest, credit, or debit card in exchange for wooden tokens that you can spend at the entire market just like cash! Some restrictions apply to Quest purchases. For more information, reply to this email or ask at the market. Many thanks to the Alaska Division of Agriculture and Department of Health and Social Services for helping us make fresh, healthy, locally raised food more accessible to everyone!

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PRODUCE
————————————————————

The leaves are starting to change and the rain seems to be settling in, but the SAFM has not slowed down yet! We’ve got fresh new veggies this week (sugar snap peas!) and there’s still lots of work to be done to process and store all of this great summer produce while it lasts. Come early, come late—we’ve got great produce all day long and we’re enjoying the last weeks of summer while we can!

Check out the SAFM website for tips on processing and storing veggies so you can enjoy the harvest all year long:

http://southanchoragefarmersmarket.com/index.php/site/processing-vegetables/
http://southanchoragefarmersmarket.com/index.php/site/storage-vegetables/

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

TWO SISTERS’ GREENHOUSE aka LEWIS FARM will have freshly harvested Yukon Golds, Magic Myrnas, and Chieftain Reds available this Saturday. We will have a limited selection of multi-colored baby potatoes, as well as English cucumbers, fresh basil, dill and tarragon, rhubarb, and kohlrabi. NEW this week will be some delicious Alaska wild blueberry jams, including a super low sugar batch and wild currant/blueberry jelly. We’ll also have mild, zesty, and HOT pickled dilly beans, and Pam’s locally grown Alaska berry jams and jellies. See you at the Market!

REMPEL FAMILY FARM continues to bring new produce to the market. New this week are sugar snap peas! These plump sweet packages of juiciness are great snacks and additions to a lunch bag. This week they will also have Certified Organic carrots, cauliflower, three different varieties of beets (red, chioggia, golden), shungiku, mizuna, tatsoi, collard greens, mustard, green onions, arugula, kale, spinach, tatsoi, mizuna, bok choi, Napa cabbage, their ever-changing salad mix, Snow Apple turnips, cilantro, broccoli, daikon radish, squash blossoms, chard, beet greens, green cabbage, green, yellow and striped zucchini, broccoli, kohlrabi and new potatoes.

DAVE’S GREENHOUSE will be coming back down from Fairbanks with those delicious tomatoes! In case you’ve been wondering, DAVE’S is a family-run greenhouse. They have tried over 50 varieties of tomatoes to date, searching for the best flavors for their customers. They grow only old-fashioned garden variety and heirloom plants—never greenhouse/hothouse varieties. They believe the greenhouse industry has bred the flavor right out of produce in order to achieve longer shelf life, higher yields, and more attractive, uniform fruits and vegetables! DAVE’S GREENHOUSE started with the idea that in order to compete with the higher yielding “hothouse” varieties, they would need an edge—especially in Alaska’s challenging environment—so they designed and built an aeroponic/hydroponic system to create the best possible environment so that their “old-fashioned” plants could reach their full potential in yield, size, and most of all—FLAVOR! DAVE’S does not compromise for flavor. As a result of creating the healthiest possible environment for our plants, Dave says they have set 2 Guinness World Records, 3 unofficial World Records, a national record, and numerous State records for vegetables. They’ve been selling to farmers’ markets for 10 years, and they appreciate growing public awareness of the benefits of locally grown produce. Did you know the legal definition of “vine-ripened” is that the tomato has stopped growing in size when picked? That means that most “vine-ripened” tomatoes in the stores are picked 4-10 days earlier than DAVE’S would pick! Because modern tomatoes are so bland, the greatest reward for DAVE’S GREENHOUSE is the look on the face of a new customer after tasting one of their many varieties.

NORTHERN LIGHTS MUSHROOMS will have oyster mushrooms, shiitake mushrooms, and lions’ manes. The lions’ manes have a bit of a seafood flavor, so they make a great side dish or topping for the fresh fish you can find at SAFM!

ALASKA SPROUTS will have fresh tofu, bean sprouts, clover sprouts, broccoli sprouts, onion sprouts, pea shoots, daikon radish shoots, sunflower shoots, 3-bean mix, and live basil plants.

STOCKWELL FARM has zucchini and yellow summer squash, six different varieties of potatoes including red and blue potatoes, fresh red and yellow onions, big bunches of beets, green cabbage, nappa cabbage, curly kale, beautiful heads of bok choy, and even a little rhubarb. They’ll also have a variety of exotic jams and jellies, as well as pork from Delta.

VANDERWEELE FARM has their signature heads of fresh red leaf, green leaf, and romaine lettuce. They also have a variety of staple crops: chard, kale, cauliflower, broccoli, radishes, beets, onions, and potatoes.

EARTHWORKS FARM will have green and red cabbage, nappa cabbage, beets, broccoli, green onions, mild French Breakfast radishes, yellow cherry tomatoes, carrots, rainbow chard, Curly kale, Red Russian kale, Italian (Toscano or Lacinto) kale, and their signature mini lettuces and kale medley. Bev also has a variety of beautiful flowers.

GLACIER VALLEY FARM has big mild onions, turnips, carrots, English cucumbers, fresh strawberries, tomatoes, and loads of zucchini.

WOLVERINE FARMS has tender peas in various size bags fit to last the day, the week, or the whole winter.

————————————————————
MEAT AND FISH
————————————————————

MAT-VALLEY MEATS will have Alaska meats grown and processed in the Matanuska Valley. Check out their selection on their website at http://www.mvmeat.com.

ARCTIC CHOICE SEAFOOD looks forward each Saturday to having a large variety of fresh fish and shellfish caught right here in Alaska waters.  This coming Saturday, our always popular shellfish items, such as Sidestripe Shrimp, Oysters in the shell, Spot Shrimp, Razor Clam meats, Scallops, and Gold King Crab, will be in stock.  The early arrival of Coho Salmon continues, along with Sockeye.  Traditional white fish like Halibut, Cod, Rockfish, and Sablefish are ready in different forms such as cheeks, fillets, whole fish, or stuffed.  For those looking to make a good fish burger, look no further than our Halibut and Salmon meat.  Finally, for those interested in something different, try our hot Smoked Sockeye or our Salmon Caviar.  As always, Nanette and her daughters look forward to seeing you!

————————————————————
BAKERY AND FOOD
————————————————————

RISE & SHINE BAKERY’S savory hearth loaves this Saturday will be the TOASTED WALNUT sourdough, packed with nuts and hearty from the 100% whole wheat, and fantastic with cheese or for breakfast toast. They will also be bringing the KALAMATA OLIVE sourdough, whose 60% whole wheat gives the bread a lighter texture. It’s perfect for dinner bread, but also makes amazingly good sandwiches. The sweet hearth loaf this week will be the FRUITED ALMOND sourdough again—loaded with fruit and nuts! RISE & SHINE BAKERY’S pan loaves will be their signature LEVAIN (their basic signature 100% whole wheat sourdough), and the SPENT GRAIN sourdough—enriched with tasty barley grains from the beer brewing process at Midnight Sun Brewery.

JUICE, JELLY, AND JAM will have homemade jams and jellies, local honey, bees wax, and yummy gummy candies again this week.

PINKY’S KETTLE CORN will have traditional, caramel, and cinnamon kettle corn! You can also check out their new fresh-squeezed lemonade.

JOAN’S JAMS AND JELLIES is stocked up on fireweed jelly, pickles, and zucchini relish, along with 30 other different kinds of fresh seasonal jams, apple butter, and zucchini relish. A new item at her stand this year is a sweet dill pickle. These pickles crisp up nicely in the refrigerator, making for a tasty addition to the summer barbecue.  AND for those of you who have been patiently waiting, the HEIRLOOM TOMATOES are finally starting to ripen; Joan will be bringing a few cases of both the slicing and cherry tomatoes to the market on Saturday.

LOS TACOS will be back with quesadillas, flautas, and lots of yum! Follow them on Facebook at http://www.facebook.com/pages/Los-Tacos-Alaska/140320525998680.

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!

EVERYBODY’S BUSINESS, your favorite salmon burger stand, is back at market making awesome lunches fit for every diet—vegan, vegetarian, pescatarian, or carnivore. They’ve got a great selection of salmon burgers, portabella burgers, buffalo dogs, reindeer sausages, and other treats.

MARY JANE will have fresh croissants, delicious whole wheat cinnamon rolls, and an assortment of other sweets and breads from FRENCH OVEN BAKERY.

————————————————————
PLANTS
————————————————————

COUNTRY GARDEN FARMS will have fresh turfgrass sod in 2’ by 5’ rolls ready for lawn and garden projects! Country Garden’s sod is 100% Nugget Kentucky bluegrass, a variety specifically bred for Alaska that thrives in sun and shade. They cut their sod to order, and sometimes sell out, so if you’re interested, you can call ahead to reserve the square footage you need.  Are you a horse owner?  Do you need a source of high-quality Alaskan hay?  Looking for a way to dispose of manure?  Country Gardens picks up manure and delivers hay through their compost program; stop by for more information.

————————————————————
ETC.
————————————————————

ALASKA COFFEE ROASTERY will have OUTHOUSE brand coffee.

EARTHWORKS FARM will have AKBunsky muesli and “Abeille Alaska” moisturizing creams and deodorants made with our own honey and beeswax.

ALASKAN ASSOCIATION OF AUTHORS and LET’S COOK ALASKA will be at the market. Check out their collection of Alaska books at http://www.alaskanassociationofauthors.com/ and custom cooking classes at http://www.letscookalaska.com/. They also have a variety of custom spice blends, sauces, and meat seasonings.

————————————————————
RECIPE: LAZY LENTIL SOUP
————————————————————

This lentil soup is one of my lifelong favorite comfort foods. It’s great in summer when all the produce is in and everything is fresh. It’s great in fall when the weather turns cold and rainy. And it’s great in winter paired with a with a warm, hearty bread for a cozy meal after a long day of skiing. It’s easy to prepare and makes your whole house smell delicious while it’s simmering. It freezes well for easy lunches and dinners when you don’t have time to cook. You can even make it in winter with a combination of stored root crops and frozen greens. Any time of year, though, it’s a great way to appreciate the flavor and quality of all the excellent produce Alaska offers.

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

2 cups dried lentils
3 cloves garlic minced
2 medium onions chopped
1 bay leaf
2 carrots chopped
2 Tbs fresh or 1 tsp dried basil
4 stalks celery chopped
1 tsp cayenne pepper (optional)
2 small potatoes
7-8 cups vegetable stock or water
3 sprigs parsley
3/4 tsp salt (optional)
1 can (28 oz) tomatoes with liquid or 4 large fresh tomatoes, peeled and diced
1 bunch swiss chard (optional)
parmesan cheese, grated

In large pot, combine all ingredients except the chard and cheese. Bring to a boil, cover, and simmer for two or three hours. Add freshly ground pepper to taste. If you prefer smoother soup, use a hand blender to puree to taste. Remove center veins from the chard, cut into smaller pieces, and add to soup. Simmer until chard is tender. Add freshly ground pepper and salt to taste. Serve topped with grated parmesan cheese.

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HOURS AND LOCATION
————————————————————

Saturday South Anchorage Farmers’ Market
Dates: May 5-October 6
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 4- September 26
Hours: 10am-4pm
Location: Behind the Dimond Center, in front of the Dimond Center Hotel

————————————————————
ANNOUNCEMENTS
————————————————————

PURPLE PLANT CONTEST WITH NORTHRIM BANK
Remember those purple plant starts you got back in May? How are they looking now?? Let Northrim Bank be the judge! Bring your most beautiful purple flowers and purple vegetables to this Saturday’s market for the Northrim Bank Purple Plant Contest. The winner takes home $100! More information on the Northrim website: http://www.northrim.com/home/home/purpleplant

ANTIQUE TRACTOR SHOW
The Antique Power Club will be bringing their antique tractors to the market for their annual show-and-tell. Come check out some neat old farming equipment.

NOW ACCEPTING QUEST, DEBIT, AND CREDIT CARDS!
SAFM now accepts Quest cards, debit cards, and credit cards! Visit our new information booth and swipe your Quest, credit, or debit card in exchange for wooden tokens that you can spend at the entire market just like cash! Some restrictions apply to Quest purchases. For more information, reply to this email or ask at the market. Many thanks to the Alaska Division of Agriculture and Department of Health and Social Services for helping us make fresh, healthy, locally raised food more accessible to everyone!

THE YAMBAILY BOYS will be be at the market again this week serenading you with your favorite classic rock and country tunes. Our dedicated musicians can always use a break, so feel free to bring your instruments to market and jump in with a tune or two yourself!

————————————————————
PRODUCE
————————————————————

Well, it looks like the weather is turning, but don’t let a little rain stop you from enjoying this week’s SAFM! Grab your XtraTufs and raincoats and come out for more good food, good music, and good people. We’ve got a great selection of produce again this week with plenty to go around.

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

REMPEL FAMILY FARM reports that there is hope! The recent heat has had a good effect on the winter squash prospects. On a normal year, they would have had some Red Kuri squash by now. Keep watching here for their arrival! This week they will also have Certified Organic carrots, cauliflower, red, chioggia and golden beets, shungiku, mizuna, tatsoi, collard greens, mustard, green onions, arugula, kale, spinach, tatsoi, mizuna, bok choi, Napa cabbage, their ever-changing salad mix, Snow Apple turnips, cilantro, broccoli, daikon radish, squash blossoms, chard, beet greens, green cabbage, green, yellow and striped zucchini, broccoli, kohlrabi and new potatoes.

TWO SISTERS’ GREENHOUSE aka LEWIS FARM will have freshly harvested Yukon Golds, Magic Myrnas, and Cherry Reds available this Saturday.  New this week will be some pretty blue mollies and baby red fingerlings.  They will continue to offer a beautiful assortment of multi-colored baby potatoes, as well as English cucumbers, fresh basil, dill and tarragon, rhubarb, and kohlrabi.  They’ll also have mild, zesty, and HOT pickled dilly beans, and Pam’s locally grown Alaska berry jams and jellies. See you at the Market!

GLACIER VALLEY FARM has big mild onions, turnips, carrots, English cucumbers, fresh strawberries, tomatoes, and loads of zucchini.

VANDERWEELE FARM has their signature heads of fresh red leaf, green leaf, and romaine lettuce. They also have a variety of staple crops: chard, kale, cauliflower, broccoli, radishes, beets, onions, and potatoes.

EARTHWORKS FARM will have green and red cabbage, nappa cabbage, beets, broccoli, green onions, mild French Breakfast radishes, yellow cherry tomatoes, carrots, rainbow chard, Curly kale, Red Russian kale, Italian (Toscano or Lacinto) kale, and their signature mini lettuces and kale medley. Bev also has a variety of beautiful flowers.

ALASKA SPROUTS will have fresh tofu, bean sprouts, clover sprouts, broccoli sprouts, onion sprouts, pea shoots, daikon radish shoots, sunflower shoots, 3-bean mix, and live basil plants.

NORTHERN LIGHTS MUSHROOMS will have oyster mushrooms, shiitake mushrooms, and lions’ manes. The lions’ manes have a bit of a seafood flavor, so they make a great side dish or topping for the fresh fish you can find at SAFM!

STOCKWELL FARM has zucchini and yellow summer squash, six different varieties of potatoes including red and blue potatoes, fresh red and yellow onions, big bunches of beets, green cabbage, nappa cabbage, curly kale, beautiful heads of bok choy, and even a little rhubarb. They’ll also have a variety of exotic jams and jellies, as well as pork from Delta.

WOLVERINE FARMS has tender peas in various size bags fit to last the day, the week, or the whole winter.

————————————————————
MEAT AND FISH
————————————————————

MAT-VALLEY MEATS will have Alaska meats grown and processed in the Matanuska Valley. Check out their selection on their website at http://www.mvmeat.com.

ARCTIC CHOICE SEAFOOD looks forward each Saturday to having a large variety of fresh fish and shellfish caught right here in Alaska waters.  This coming Saturday, our always popular shellfish items, such as Sidestripe Shrimp, Oysters in the shell, Spot Shrimp, Razor Clam meats, Scallops, and Gold King Crab, will be in stock.  The early arrival of Coho Salmon continues, along with Sockeye.  Traditional white fish like Halibut, Cod, Rockfish, and Sablefish are ready in different forms such as cheeks, fillets, whole fish, or stuffed.  For those looking to make a good fish burger, look no further than our Halibut and Salmon meat.  Finally, for those interested in something different, try our hot Smoked Sockeye or our Salmon Caviar.  As always, Nanette and her daughters look forward to seeing you!

————————————————————
BAKERY AND FOOD
————————————————————

RISE & SHINE BAKERY will finally be bringing their DARK CHOCOLATE & CHERRY sourdough bread to the market on Saturday! It’s as rich and decadent as cake, only instead of eggs and butter, the long-fermented sourdough gives the loaf its great texture and delicious flavor complexity. For those of you who have been waiting for it, you might want to stock up with a few loaves and toss the extras in the freezer. Savory hearth loaves will be the FRESH ROSEMARY sourdough and ALASKAN ONION RYE. Pan loaves will be the 100% whole grain ALASKAN BAKED POTATO sourdough and the SPENT GRAIN sourdough.

JOAN’S JAMS AND JELLIES is stocked up on fireweed jelly, pickles, and zucchini relish, along with 30 other different kinds of fresh seasonal jams, apple butter, and zucchini relish. A new item at her stand this year is a sweet dill pickle. These pickles crisp up nicely in the refrigerator, making for a tasty addition to the summer barbecue.  AND for those of you who have been patiently waiting, the HEIRLOOM TOMATOES are finally starting to ripen; Joan will be bringing a few cases of both the slicing and cherry tomatoes to the market on Saturday.
MARY JANE will have fresh croissants, delicious whole wheat cinnamon rolls, and an assortment of other sweets and breads from FRENCH OVEN BAKERY.

PINKY’S KETTLE CORN will have traditional, caramel, and cinnamon kettle corn! You can also check out their new fresh-squeezed lemonade.

LOS TACOS will be back with quesadillas, flautas, and lots of yum! Follow them on Facebook at http://www.facebook.com/pages/Los-Tacos-Alaska/140320525998680.

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!

EVERYBODY’S BUSINESS, your favorite salmon burger stand, is back at market making awesome lunches fit for every diet—vegan, vegetarian, pescatarian, or carnivore. They’ve got a great selection of salmon burgers, portabella burgers, buffalo dogs, reindeer sausages, and other treats.

JUICE, JELLY, AND JAM will have homemade jams and jellies, local honey, bees wax, and yummy gummy candies again this week.

————————————————————
PLANTS
————————————————————

COUNTRY GARDEN FARMS will have fresh turfgrass sod in 2’ by 5’ rolls ready for lawn and garden projects! Country Garden’s sod is 100% Nugget Kentucky bluegrass, a variety specifically bred for Alaska that thrives in sun and shade. They cut their sod to order, and sometimes sell out, so if you’re interested, you can call ahead to reserve the square footage you need.  Are you a horse owner?  Do you need a source of high-quality Alaskan hay?  Looking for a way to dispose of manure?  Country Gardens picks up manure and delivers hay through their compost program; stop by for more information.

————————————————————
ETC.
————————————————————

ALASKA COFFEE ROASTERY will have OUTHOUSE brand coffee.

EARTHWORKS FARM will have AKBunsky muesli and “Abeille Alaska” moisturizing creams and deodorants made with our own honey and beeswax.

ALASKAN ASSOCIATION OF AUTHORS and LET’S COOK ALASKA will be at the market. Check out their collection of Alaska books at http://www.alaskanassociationofauthors.com/ and custom cooking classes at http://www.letscookalaska.com/.

————————————————————
RECIPES: STUFFED ZUCCHINI
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Alaska has a unique growing climate because it provides long hours of daylight with significantly cooler temperatures than the Lower 48 (as if I had to remind anyone). What this means for vegetables is that things can get big without going bad. I’ve seen heat on farms in the Lower 48 split carrots, bolt lettuce, make radishes too spicy to eat, and crank out big, hollow, mealy zucchini. The greatest thing about Alaska zucchini is that even when they get big, they stay firm and solid. Even the seeds don’t get too big. This makes them perfect for stuffing, especially with the great selection of ground meats we’ve got at the market. So here’s my favorite recipe for stuffed zucchini, with many thanks to an awesome host mom in Argentina.

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2 large zucchini
1 cup cooked rice
1 pound ground beef or pork (seasoned)
1/2 cup grated cheese (your preference)

1 cup milk
1 tablespoon corn starch
1 cube vegetable bullion

Heat the milk in a small saucepan over medium heat, stirring regularly. Use a fork to whisk the cornstarch with about 1 tablespoon of water in a separate cup until smooth. Add the corn starch and bullion to the milk, stirring continuously until it forms a thick sauce. Remove from heat. Cook the ground meat in a large pan with oil. Mix the rice with the cooked meat. Boil the zucchini until it is easily pierced with a fork, about 10 minutes. Cut them in half lengthwise and remove the middle. Mix the parts you’ve removed with the cooked meat, rice, cheese, and 3/4 of the white sauce. Place the zucchini on a cookie sheet and stuff with the rice and meat mixture. Pour the remaining white sauce over the top. Bake uncovered at 350 degrees for 15-20 minutes.

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HOURS AND LOCATION
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Saturday South Anchorage Farmers’ Market
Dates: May 5-October 6
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 4- September 26
Hours: 10am-4pm
Location: Behind the Dimond Center, in front of the Dimond Center Hotel