Hello!

Next Wednesday (July 2) will be the first Wednesday South Anchorage Farmers’ Market of the summer! It’s behind the Dimond Center, in front of the Dimond Center Hotel.  The hours are 10am-4pm. For all you folks who will be out of town for the holiday weekend, this is a great opportunity to get your vegetables during the week!

our farmers’ market is on a ‘blog!
Have you visited the Alaska Root Cellar ‘blog yet?  It’s got information and discussion groups about local food, farmers’ markets, agricultural issues, and other things—and this week, there’s lots of photos of our South Anchorage Farmers’ Market! (OK, I admit, I took the photos—but check them out anyway!)
Go to: http://community.adn.com/?q=adn/blog/69017

vegetables
Baby turnips! Yes, indeed, those little white turnips (also known by that charming euphemism, Snow Apples) are here! I know lots of people do eat them raw like apples, but I confess that I prefer them roasted! Please see the end of the newsletter for a really fun recipe that uses not only the turnips, but their delicious greens, as well! You won’t believe how sweet and tender the turnip greens are right now!

And spinach! Have you been dying for a really FRESH spinach salad? Oh my goodness, you can buy wonderful big gorgeous bunches of spinach from Rempel Family Farms. Don’t pass them up! You can also find radishes, rhubarb, and all kinds of greens like arugula and mizuna and bok choy, baby kale, and small baby salad greens.  A.M. Farms has huge heads of lettuce and beautiful fresh cucumbers, and still has onions and potatoes! There’s a recipe for rhubarb cake at the end of the newsletter that will be perfect for your holiday celebration!

pigs
A.D. Farms still has pigs available—talk to Alex at the market. He also has jams, dessert breads, honey, and meals in a jar.

bread
Rise & Shine Bakery will be baking a special bread this week… our fruited almond bread! It’s packed with dried apricots, golden raisins, dried cranberries, and toasted almonds, and scented with a touch of almond extract to bring up the almond flavor. As those of you who love this loaf know, I like to bake this bread for special occasions… this time, we’ll say it’s in honor of Independence Day! Which, I know, isn’t until next Friday… so you can either eat it this week, or buy an extra to freeze and eat it while you watch the fireworks! Last time I made this bread was for the last week of school, and we had some lovely sunny weather. I cut a thin slice and held it up to a sunny window to look at the colors, and it was like looking at a piece of stained glass, with all those fruits packed into it! I guess I should be looking for dried blueberries to make a red, white & blue bread, but I think I’ll stick with the tried and true combination.

We’ll also be baking two pan loaves for sandwiches or big slices of toast: our Alaskan barley bread and the regular 100% whole wheat sourdough loaves. We’ll have the toasted seed and fresh rosemary hearth loaves, as well. See the long-term bread schedule and list of ingredients toward the end of the newsletter for more information about these breads! 

Two Saturdays from now, July 5, Rise & Shine Bakery will be taking a break for the holiday weekend, so we will NOT be at the market. Make sure you buy enough extra this week to freeze, unless you have a few loaves in the freezer that you need to eat up before we’re back at the market on July 12.

You can also get breads of all kinds from Mary Jane, selling loaves from the French Oven bakery. She will also have those yummy macaroons , ham and cheese croissants, and those delicious, layered, buttery cookies called palmiers!

check out the cookbook on the Root Cellar ‘blog!
Not only are there photos of the Farmers’ Market on the Alaska Root Cellar blog, but there is information about the Farmers’ Market cookbook! Check out the photos and information about the cookbook at: http://community.adn.com/?q=adn/blog/69017

The cookbook is a compilation of all the recipes from my previous 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, so you don’t have to worry about organizing or printing out anything from last year. They are $15, which includes a really cool folding wire cookbook holder while supplies last. (Holders sold separately for $6.)

seafood
Arctic Choice Seafoods will have all kinds of fresh, delicious, Alaskan fish! Here’s a list of what they are likely to have, along with lots of free seafood recipes for you to take along with you.
• 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: 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—they can email 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

roasted baby turnips with their greens
rhubarb cake