Hello, All!

I’m excited to introduce a guest writer for this week: my intern, Sherrill Smith Collins! She’s a candidate for a Master’s of Science in Nutrition at Bastyr University in Washington State, and part of the requirements for earning her degree is an internship. So she’ll be doing some Farmers’ Market reporting while she’s home for part of the summer—and she says she wants to visit the bakery, too. Maybe I can trick her into bagging some bread for the market! 

Before I turn you over to Sherrill’s report, though: I got an email today from Ben Vanderweele to let us know what you’ll be able to find at Vanderweele Farms’ stand on Saturday (July 4th). They’ll have NINE different types of leaf lettuce, as well as green and red bibb lettuce, green and red Romaine lettuce, head lettuce. He’ll also have radishes, green cabbage, Chinese cabbage, and five-pound sacks of potatoes. Ben says he’ll have the best… most reasonable… prices at the market!

And although Sherrill includes a fantastic recipe, I’m putting one at the end, too—it’s for a cucumber salad to use those gorgeous Alaskan cukes you can find at the market!

Take it away, Sherrill!

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

This past Saturday was beautiful and the upcoming holiday weekend looks promising!  The market is picking up speed as we head into midsummer.  Come early for the best selection of produce and farm fresh eggs.  The warm weather is infectious and makes me think of meals made ahead and backyard fare.  This week I have included a modifiable recipe for garden fresh quiche.

Rempel Family Farm has snow apple turnips this week and is expecting zucchini, broccoli, bok choy and napa cabbage next week.  Their spinach, collard greens and collection of kale are exquisite and make one think of summer salad and stir-fry. 
Vitali and Monica Seldovitsch have yummy spring onion bundles along with radishes, toy choy and a variety of lettuce.  Their healthy bouquets of cilantro and dill captured my attention and my imagination.  It might be time for ceviche!

Speaking of ceviche, Arctic Choice has local seafood including halibut and shrimp.

Kathy with Grey Owl Farm will be at the market throughout the summer with a collection of houseplants, perennials, vegetables and culinary herbs.  You have to arrive early to catch her fresh strawberries, they sell out quickly.  Over the next few weeks, Kathy is expecting bell peppers, Thai basil, lemon basil and jalapenos from her greenhouse.

The Red Beet Fine Food vendors are new to the market this year.  Jay and Hazel offer savory pies, vegan pastries and gluten free products made at their restaurant in Palmer.  Breads this week include: Onion Rye with Wild Dock Seed, Valley Carrot Clover, Multi-Grain Fireweed, and Whole Wheat Flax. Market Pies will include:  Potato Onion, Bison, and Pork. The homemade dressings they offer are unique and use local ingredients when available. They will have more Spruce Tip Vinaigrette, as well as other vinaigrettes:  sour cherry, mixed wild berry, raspberry, lemon, and cranberry. look for fresh yogurt, as well as fresh mung bean & black bean sprouts! This week, they are featuring new butters: Wild Raspberry Butter, Orange Butter, Lemon Butter, Herb Butter, Garlic Butter, and FRESH FARMER’S CHEESE. Sally from The Red Beet describes it as a “soft spreadable cheese that is simply to die for!  It is a white cheese with herbs.”

Garden Quiche
Serves 4
Prep Time: 15 minutes
Quiche is a simple dish that can be inspired by produce in season at the moment.  It stores well, and is delicious at any meal.  A touch of fruit on the side creates breakfast, a small salad and a light soup makes for a healthy dinner.  In this recipe, inspired by Molly Katzen and The Moosewood Cookbook, I replace the heavy cream with milk and the pastry crust with a vegetable crust.  When they are available, I try to use farm fresh eggs.  Hens that are allowed to eat a traditional diet yield more nutritious eggs with yolks of a dark hue and perky nature.

1 medium Russet Potato, sliced thinly
1 small yellow onion, sliced thinly
3 slices Gruyere
3 tablespoons flour
1 ½ cups milk (I’ve used nonfat, whole fat and unsweetened soy with good results)
4 eggs
½ teaspoon salt
½ teaspoon pepper

1. Preheat the oven to 350 F.  Lightly oil a 9” pie plate.  Line the pie plate with the sliced potatoes, covering the bottom and the sidewalls.
2. Place one layer of onions over the potato base.  Layer the cheese on top of the onions.
3. In a bowl, whisk the flour and milk together.  Add the eggs, salt and pepper and whisk until well blended.
4. Pour the egg mixture over the layers in the pie dish.  Place in the preheated oven and bake for 45 minutes, or until the center is set.

* This basic recipe has many variations; try broccoli, leeks, spinach or fresh tomatoes.  The key is to layer the ingredients and pour the egg mixture over the top.  I always use potatoes as the base crust because they hold the pie shape well, taste delicious and look nice.  A popular variation in our house includes bell pepper, vegetarian sausage and pepper jack cheese.

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

Thank you, Sherrill!!

Have you tried some of the wonderful jams and jellies and honey you can find at the market?  You can find all kinds of interesting Alaskan flavors—from carrot jam to pumpkin butter and a hot tomato jelly! And of course there are the more usual flavors like strawberry-rhubarb.

Mary Jane will have all kinds of French Oven bakery bread, as well as cinnamon rolls from Slack’s Sugar Shack! She’ll also have rolls, ham & cheese croissants, palmiers, and macaroons!

GLACIER VALLEY FARM CSA PRODUCE BOXES!
I know that it’s sometimes hard to make it to the Saturday farmers’ market—you’re out of town, or your kids have soccer games, or you sleep in and by the time you’re up and at it—it’s already 1:00 and you know that most of the good stuff will be gone already. But there’s another option for getting local produce! Check out Glacier Valley Farm CSA’s produce boxes! 

The hefty boxes, costing $35 each, are filled with as much Alaskan produce as is available, augmented in the winter and spring with some vegetables and fruits from certified organic farms Outside. We’re just ramping up the boxes to include more and more Alaskan produce each week! Each box also contains a newsletter loaded with delicious, healthy recipes tailored to the week’s vegetables.

You can sign up for a box once a week, twice a month, or more sporadically—you choose the dates! You pre-pay for your box, then pick it up at one of several locations in Anchorage, Eagle River, or the Valley. Please visit our website for more information! www.GlacierValleyCSA.com

related recipes

cucumber salad with peanut-jalepeno dressing