Saturday Farmers Market extension: behind the Dimond Center!
The farmers have agreed to extend the market season for a couple more Saturdays! It’s time to move from our O’Malley and Old Seward market location, since the arena is now busy with hockey games and practices. The location for these final two weeks (Saturday, October 11 & October 18) is behind the Dimond Center, in front of the Dimond Center Hotel (where the Wednesday market is normally held). 

Start time of the market will be no earlier than 10 AM.  The farmers will keep coming as long as they can—it will truly be “weather permitting.”  Bad signs (i.e. probably no more market) will include deep snow or extremely cold temperatures.

cinnamon rolls!
If you got to the market early last Saturday, you might have been lucky enough to get one of Mary Jane’s luscious cinnamon rolls! Baked fresh in Palmer on Saturday morning, they went fast, so you might want to get there early to make sure she still has some left!! She’ll also have all kinds of breads, croissants, palmiers, and macaroons from the French Oven Bakery.

where to find Alaskan produce after the market ends!
1. Alex Davis, of A.D. Farms will be selling his ORGANIC VEGETABLES on Wednesdays at the Northway Mall from 11am to 6pm. He’ll also be selling shares of pigs. Contact Alex at 746-0038 or .(JavaScript must be enabled to view this email address).
2. PRODUCE BOXES from Glacier Valley Farm CSA (Community-Supported Agriculture). Starting on October 22nd, you can get a weekly produce box filled with Alaskan vegetables! You can sign up for boxes every week, every other week, once a month—or more sporadically. You decide! You’ll be able to pick up your produce boxes at several locations around town, including Tap Root Café on Huffman Road. If you have a good location in mind, please let Arthur know! Email Arthur Keyes at .(JavaScript must be enabled to view this email address) for more information!

bread
Rise & Shine Bakery is taking a week and a half off, before starting our wintertime routine. Starting on Friday, October 17th, I’ll send out our first weekly Bakery Bulletin to our bakery email list, which will list the breads we’re baking for the following Wednesday (October 22nd).  Our bakery is now on the internet so you’ll be able to go online at riseandshinebread.com to order your breads.  Pick up your loaves on Wednesday either at Tap Root Café (on Huffman Road, across from Carrs’) from 3-6pm, or at Side Street Espresso (410 G Street, downtown) from 8-11am.  If you didn’t receive the bakery bulletin last year, and you’d like to receive it after the farmers’ market ends, please sign up online at riseandshinebread.com.

Alison’s Lunch
You might have read about my new website/blog already, and checked it out at AlisonsLunch.com. But did you know that you can subscribe, to get the posts over your email, or through a reader? I’ll be posting stories and recipes to this website all winter, so you can get the information automatically if you’d like.

seafood
Arctic Choice Seafoods will have all kinds of fresh, delicious, Alaskan fish! Here’s a list of what they are likely to have.

fresh king salmon |  fresh sablefish |  fresh rockfish |  fresh halibut |  fresh clams |  fresh oysters |  halibut cheeks |  king crab |  snow crab |  spot shrimp |  side stripe shrimp |  Dungeness crab |  scallops |  smoked salmon bellies

Saturday South Anchorage Farmers’ Market
Dates: October 11 & 18
Hours: 10am-2pm
Location: behind the Dimond Center, in front of the Dimond Center Hotel

Please pass this email along to anyone you think might be interested in receiving the weekly market news—they can email me, Alison Arians, at .(JavaScript must be enabled to view this email address) if they’d like to be added to our newsletter list.

For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at .(JavaScript must be enabled to view this email address).

Please respond to this email if you’d like to be removed from the newsletter list.

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