Hello!

What a beautiful weekend we had last week! It was so nice to see so many people out at the market on Saturday! Thanks for coming and supporting the farmers and vendors!

Do you have all the hanging baskets you need for your house yet? There are some gorgeous flowering baskets at the market this year! You’ll also be able to get rhubarb plants, raspberry plants, and all kinds of vegetables and flowers.  Perennials, too—come check them out if you’re getting in the mood to plant! It looks like spring is finally here!

A.D. Farms will have all kinds of jams and dessert breads for sale, along with fresh eggs! They will have earthworms for sale, too, for your garden or compost pile. And talk to Alex (A.D. Farms) about ordering pigs! He is raising pigs, and you can order one for $350 down, $1.75/pound at the time of butchering. You can choose the size of your pig, up to 300 pounds. Talk to Alex at the market for more details! 

Of course there are still lots of potatoes and onions for sale, which has inspired the two recipes at the end of the newsletter this week!! One is for another version of a roasted potato salad. I can’t get enough of roasting these Butterball potatoes, and I love to combine them with other vegetables. This potato salad has fennel, kalamata olives, and tomatoes in it! It’s a fun combination. The other recipe uses the red onions; it’s a white bean salad with red onions and marinated artichoke hearts. It uses more red onions than you might think is advisable, but when you mince them up very small and then give them a boiling-water bath for 30 seconds, they lose that sharp edge and just contribute a lovely flavor. Check out the recipes at the end of the newsletter!

You can get breads of all kinds from Mary Jane, selling bread from the French Oven bakery. She will also have those yummy macaroons and a new item this year—ham and cheese croissants! Rise & Shine Bakery won’t be at the market with our whole grain breads until June 7th.

But my Farmers’ Market cookbooks are ready and waiting! They are $15, which includes a really cool folding wire cookbook holder while supplies last (holders sold separately for $6, if you like). The cookbook is a compilation of all the recipes from my summertime farmers’ market newsletters, as well as from my wintertime Rise & Shine Bakery Bulletin emails, plus some additional recipes. The book contains over 100 recipes, on full-sized, spiral-bound pages, thoroughly indexed, organized, and cross-referenced. I’ll be at the market selling our Rise & Shine Bakery bread starting June 7th, so if you’d like me to sign it for you then (or on other Saturdays after that), I’d be more than happy to!

Arctic Choice Seafoods will have all kinds of fresh, delicious, Alaskan fish! Here’s a list of what they’ll have, along with lots of free seafood recipes for you to take along with you.
• fresh king salmon from the Stikine River
• fresh sablefish from Prince William Sound
• fresh rockfish from the Barren Islands
• fresh halibut from the Gulf of Alaska
• fresh clams from Prince of Wales Island (Southeast Alaska)
• fresh oysters from Prince of Wales Island (Southeast Alaska)
• halibut cheeks from the Gulf of Alaska
• king crab from the Bering Sea
• snow crab from the Bering Sea
• spot shrimp from Southeast Alaska
• side stripe shrimp from Prince William Sound
• Dungeness crab from Sitka
• scallops from Kodiak
• smoked salmon bellies

Saturday South Anchorage Farmers’ Market
Dates: May 10-October 4
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 2- October 1
Hours: 10am-4pm
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—email me at 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 . 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

related recipes

white bean and red onion salad with marinated artichokes
roasted potato salad with fennel, olives, and tomatoes