"The snow was halfway down Pioneer Peak this morning, but we still haven't had a frost," she says. "Far from it: 46 degrees this morning! We're going ahead with some of the harvests we've been waiting for frost for in spite of the balmy weather.
"You'll see Brussels sprouts and leeks for the first time at market this weekend, along with some potatoes."
Bean is not alone in her shock at the warm weather.
Says Alex Davis of A.D. Farms: "The big news this week is that it still hasn't gotten cold."
Those high temperatures are keeping some crops producing unexpected results.
Davis will have zucchini, peas, beans, tomatoes, Brussels sprouts, cabbage, cauliflower, five colors of carrots, three types of beets and five varieties of potatoes at the markets this week -- today's Northway Mall market and Saturday's Center Market.
The Beans will have plenty of vegetables at the Anchorage Farmers Market at 15th Avenue and Cordova Street. Those include rutabaga, carrots, red and Chioggia beets with greens, bulk beets, cauliflower, onions, celery, broccoli, purple top turnips, green and red cabbage, zucchini and radishes. Greens include mizuna, broccoli raab, collards, mustard greens, rainbow chard, kale, spinach, various leaf lettuces, greens mix, dandelion greens, escarole, radicchio, arugula, tat soi, hon tsai tai, sorrel and nasturtium blossoms. They also have herbs including dill, cilantro, Genovese basil, marjoram, thyme, Italian and regular parsley and lovage.
If you're in Palmer, stop by the farm stand from 5 to 7 p.m. Fridays through Oct. 17. The farm is on North Smith Road; from the Glenn Highway in Palmer, take the Old Glenn Highway toward the Butte and turn left on East Smith Road, then turn right on North Smith Road.
Other items at the market include shelled peas, tomatoes, Copper River salmon, fresh rustic breads and baked goods, and local dairy products including cheddar cheese, cheese curds and ice cream.
Shoppers at the South Anchorage Farmers Market have two weeks left to enjoy the farmers' bounty. This week look for:
• Glacier Valley Farm will have lots of zucchini, carrots, cabbage and strawberries if the frost holds off. Tomatoes are available as well as garlic.
• VanderWeele Farms will have celery, carrots, beets, broccoli, Yukon Gold new potatoes, jumbo yellow onions, radishes, red and green cabbage and cauliflower. They also will have lettuce varieties such as dark red oak, green and red romaine, lola rosa, as well as green and red leaf lettuce.
• Stockwell Farms has a great selection of new potatoes -- red bliss, German butterballs, Yukon Golds and lots of others -- green beans, onions and zucchini.
• Rempel Family Farm will have zucchini and sugar snap peas if the frost holds off. Fall veggies include parsnips, celery root, winter squashes, celery, sugar pumpkins, carrots, beets and potatoes. The Rempels will also be at today's Northway Mall market.
• This week, Arctic Choice Seafoods will have fresh halibut, rockfish, cod, king salmon, coho salmon and live clams and oysters.
• Rise & Shine Bakery will be at the market for the last time this week with levain and spent grain breads. Other options include Alaskan rosemary, cheese and roasted garlic and the dark chocolate and cherry bread.
And if you're thinking about fish, consider stocking the freezer with Yukon River coho salmon from FishEx, 1350 E. First Ave. The shop, which caters to online buyers but welcomes walk-ins too, has the extra-oily Yukon coho for $9.75 per pound.
As market season comes to a close, there are fewer choices, but here is a list of those still open:
Wednesday: South Anchorage Farmers Market, 10 a.m. to 4 p.m., south side of the Dimond Center; Wednesday Market, 10 a.m. to 4 p.m., Northway Mall parking lot.
Saturday: Anchorage Farmers Market, 9 a.m. to 2 p.m., 15th Avenue and Cordova Street; South Anchorage Farmers Market, 9 a.m. to 2 p.m., Subway/Cellular One Sports Center at the corner of Old Seward Highway and O'Malley Road; Center Market, 10 a.m. to 4 p.m., University Center mall; Eagle River Farmers Market, 9 a.m. to 2 p.m., Business Boulevard and Old Glenn Highway.
Grilled romaine salad
1 whole romaine lettuce
sea salt to taste
freshly ground black pepper to taste
pinch of hot chili flakes (optional)
Preheat your grill to hot.
Wash and halve the romaine lettuce.
Brush halves with some olive oil and sprinkle a pinch of hot chili flakes.
Grill for about half to one minute or until the lettuce halves are just starting to char.
Remove from the grill; leave them in halves or chop them up.
Get creative: Leave it as is and add your favorite dressing or sprinkle on: sun-dried tomatoes, balsamic vinegar, cheese, artichokes, black olives, celery leaves, carrot tops or whatever you like.
-- Courtesy of South Anchorage Farmers Market Newsletter
Steve Edwards lives and writes in Anchorage. If you have a suggestion for a future Market Fresh column, please contact him at sedwards@adn.com.
Important warning about e-mails purporting to be from the adn.com staff.