Praise for South Anchorage Farmers' Market
I am a new recruit of buying produce at the farmer’s market, as well as taking advantage of the Wednesday CSA boxes. I am so glad that someone finally decided to start a box program here locally! I told Arthur yesterday that the box idea was great because it has enabled me to try things I might not normally buy. I love the weekly newsletters and now your website!
I am so glad Alison put all these delicious recipes together in one place—the cookbook! I am sharing with all my friends in Southern California.
I LOVED the peach-almond salad. I regularly toast almonds as a snack food so had them on hand.
The Farmer’s Market Cookbook has become my favorite cooking reference… it’s packed full with delicious healthy recipes that are easy to follow as well as practical advice on freezing veggies and other foods. Not a week goes by without my flipping through the cookbook for ideas before hitting the market or the grocery store.
Laurie Olnes Zimmer
Alison’s recipes in her Farmers’ Market Cookbook are easily adapted to local produce elsewhere, including in the Midwest and New England. The rhubarb cake is delicious hot out of the oven on May mornings in Minnesota, and it freezes well for later—just thaw, reheat, and serve. We feasted on fresh strawberry pie on the Fourth of July during the peak of strawberry season in New Hampshire. I substituted fresh Atlantic haddock for the halibut to create tasty fish sticks. I look forward to more delicious meals with my family, and I have already given the cookbook and nifty folding stand as a gift.
Susy Svatek Ziegler
The Farmers’ Market Cookbook is carefully written to inspire beginning cooks and experts alike to experiment in the kitchen with fresh, local foods. Alison’s upbeat, encouraging tone and her enthusiasm are contagious. The tips on preparing and preserving produce are helpful for busy people who want to eat well in season and freeze healthy food for out-of-season meals.
Susy Svatek Ziegler
The Rise and Shine cookbook is truly unique. I love that the recipes are for local produce, and are presented with such love and good cheer!
Wow, this looks so great! I just read about the storage of vegetables and I hope to feel inspired this fall to freeze a bunch of good greens.
I just wanted to let you know that I tried the rhubarb cake (although as muffins) and oh my. It made about 30 muffins, and they were all in people’s bellies within about 8 hours of emerging from the oven. They were fabulous!! Thanks for the great recipe!
Alison Arians’s Farmers’ Market Cookbook has encouraged me to buy local, try new vegetables, cook in vast amounts (and freeze leftovers so as to eat home-processed food for months to come), and approach cooking with enthusiasm. The description of each recipe helps simplify what might otherwise seem like intimidating cuisine.
The layout of the cookbook is extremely helpful in giving ideas of what to do with the gorgeous bounty brought home from the farmers’ market—like when you have a heap of chard and beets and are not quite sure what to do with them. Alison has ten ideas with a huge variety of preparation times and final dish. Most importantly, Alison has made me realize how much I love vegetarian and vegan meals. We are a healthier family because of her!
Alison’s cookbook has revolutionized the way I function in the kitchen. She has inspired me to keep my knife sharpened, prep and store my fresh veggies, and cook and freeze double batches. If you use the recipes in her cookbook and read and follow her suggestions, your life in the kitchen will be transformed.
Alison’s passion for healthy living and cooking is contagious. The simple, delicious and deeply satisfying recipes in the Farmers’ Market Cookbook, and Alison’s practical suggestions for preparing and pairing fresh foods, make healthy cooking accessible, inspirational, and fun.
I tried the green salad with cucumber & ginger miso dressing with the most tender bib lettuce [from the newsletter] – superb! I also prepared the broiled shrimp recipe from the Farmers’ Market cookbook – it was a rave at my party. Fun, fun! Keep those creative juices flowing!
Roselynn Ressa Smith
I am thrilled with the South Anchorage Farmers Market Cookbook. It makes my life so much easier as I plan to use all the goodies I’ve purchased at the market. I used to cut and paste the recipes from the market newsletters, but now all I have to do is consult the index of the cookbook. I love that the recipes have all been tested, so I’m confident the finished dish will be delish. The preparation hints included in the recipes are a big help - I even learned a new way to cook hard boiled eggs!
There is nothing better than a fresh salad with homemade salad dressing, and the South Anchorage Farmers’ Market is full of recipes for them! I especially love Alison’s green salad with garlicky red wine mustard vinaigrette, so fresh and full of flavor. I also love the spinach salad with hazelnuts and rosemary-balsamic vinaigrette. Spinach is so healthy for you and tasty too! Thanks for all your wonderful recipes, Alison!
I love bringing my family to the Saturday market. We are lucky to have such a diversity of fresh veggies, plants, fish, and cheese at our doorstep, and I couldn’t live without Rise & Shine’s whole wheat levain bread. The flavor of locally grown foods is above and beyond anything I could buy elsewhere, and it stays fresh so much longer than store-bought. Being able to support local businesses is icing on the cake!
The recipes in Alison Arians’ South Anchorage Farmer’s Market Cookbook are easy to make, delicious, and healthy. I love her enthusiasm and simple suggestions that make cooking easier. I’ve bought four to share with friends and family outside, and it’s not even Christmas yet! But the best part about the cookbook is that there’s always an answer for the beautiful produce available at the Farmer’s Market. Having a bound copy keeps my kitchen tidy.
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.
Since Rise & Shine began selling bread, my family has not purchased store bought bread. The 100% whole wheat sourdough pan loaf is a staple item for us. We use it for toast and sandwiches and the toasted walnut and toasted seed breads has become a morning favorite. It’s wonderful to have fresh whole grain organic bread made locally with so much passion and love!!!
I look forward to shopping at SAFM all week: It’s never too crowded, there’s always convenient parking, and most of all, I always find the best fresh produce and most friendly vendors in town!
The bread from Rise & Shine bakery isn’t just bread, it’s a special treat that I plan entire meals around. The quality is top shelf, and I just know every loaf is made with love.
Thanks [for the newsletter]! By the way, we tried the potato/arugula salad. Wonderful - and still good as leftovers two days later. I’d never handled the red onions like that before, and will now do it reguarly - really crunchy and delicious. I forwarded the recipe to my vegetarian daughter in Vermont and have made it part of my permanent recipe collection. Thanks again.
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