South Anchorage Farmers' Market WEEKLY NEWSLETTER
Hello, All!
It’s Week Two for the South Anchorage Farmers’ Market, and Mary Jane will have NEW MIXED BABY GREENS! All this amazing sunshine is doing wonders for the greenhouse!
And we’re also excited about a new mushroom vendor at our market! He’s coming from the Kenai Peninsula with a load of fresh OYSTER MUSHROOMS! I tasted some of his mushrooms last summer, and they really were fantastic. I just tossed them in olive oil (actually, I used the Olive Oil Infused with Roasted Garlic from the recipe, below) and a little salt, and roasted them at 400 degrees—they were fantastic!
And there will be all kinds of other great things at the market on Saturday! You’ll find loads of plants—vegetable starts, flower starts, and beautiful perennials that will make your yard gorgeous year after year—with hardly any work! A little investment now and you’ll be reaping the benefits for years and years, as they grow and multiply in your garden.
One thing I know you will find at the market: russet potatoes. As I’m sure you already know, they are great for baking and for one of my favorite potato dishes: hash browns!! I have included my recipe for hash browns at the end of the newsletter—they are great for dinner, not just breakfast—I serve them with a big salad and call it a meal! Or you can add my fancy garnish and use them as an appetizer. Please make sure you use the russet potatoes for the hash browns, though, instead of the waxier potatoes like Butterballs. Because of their higher sugar content, the Butterballs burn before they cook into delicious, brown, crispy hash browns (trust me, I’ve tried—twice). Check out the recipe at the end! The secret is in wringing a lot of the moisture out of the potatoes, using a dish towel!
And what about SEAFOOD? Arctic Choice will be there with loads of fresh fish! This weekend they will have first of the season COPPER RIVER SALMON, since the first fishing period will be this Thursday for 12 hours! Other items will include Halibut, Cod, Rockfish, Sablefish (Black Cod), Scallops, Ikura (salmon caviar), and the ever-popular fresh Sidestripe shrimp. They should have some Alaska clams and oysters but they have not heard confirmation from the farm.
We are happy to introduce another new vendor this year: Heart of the Mountain Organics. They have plant starts and essential oils, distilled from products on their farm.
ALISON’S LUNCH
If you’re looking for more recipes, or stories, you can check out my blog at AlisonsLunch.com. You can subscribe if you like to get the posts over your email.
For more information about the market, contact Arthur Keyes, South Anchorage Farmers’ Market Manager, at 907-354-5833, or at . Please respond to this email if you’d like to be removed from the newsletter list.
Cheers! And see you at the market!
Alison Arians
Farmers’ Market Reporter
Each week I'm so excited to read the Farmer's Market newsletter. Alison's newsletters are so inspiring, especially when I can't figure out what to do with all these summer Alaskan vegetables. When my refrigerator is bursting with greens and cabbage, I know just where to look for easy and delicious recipes. I've become more creative and adventurous since reading the South Anchorage Farmers' Market Cookbook. Some of my favorites are the salad recipes, red lentils with zucchini and the butterball potato salad with green beans. 
