If you're looking for a unique treat, check out what Cade Smith at FishEx is offering this week: fresh St. Matthew Island blue king crab.

The king crab fishery has been open for a couple weeks, but these crabs are special. The district where the crab are found had been closed since 1998 to allow the stocks to improve. FishEx is offering the fresh crab at $24.95 per pound for whole legs and claws or split legs and claws.

The blue king crabs have royal blue highlights on their shells but turn bright orange-red when cooked. They are noted for especially long legs and large claws. For more information and a little personal history, check out Smith's blog at www.seafoodblog.net.

Dannon Southall at 10th & M Seafoods says they are "seeing some great seafood from Southeast Alaska right now." That includes fresh large spot shrimp for $12.95 per pound and fresh troll-caught king salmon. Additionally, both headed and gutted halibut and halibut fillets are still available in the shop, along with other groundfish, shellfish and exotic fish upon request.

Farmer Mark Rempel sums up the change in seasons quite simply: "Now the ground is hard for sure."

But the onset of winter doesn't mean an end to local vegetables. The Rempel Family Farm and A.D. Farms will both be at the Northway Mall from 11 a.m. to 6 p.m. today with plenty of Alaska produce.

The Rempels will have sugar pumpkins, daikon, parsnips, carrots, four kinds of beets, eight varieties of potatoes, cabbage, kale, collards and some other items.

Alex Davis will have three colors of carrots; several varieties of potatoes; red, golden and Cylendra beets; parsnips; jams; raw honey; and fresh eggs.

Davis is also the place to look for locally raised beef and pork. While he doesn't have the meat at the market, he is taking orders for farm-raised pigs. One is still available this year and he is taking orders for spring butcher pigs. Davis estimates that the current pig will have a hanging weight of 130 pounds and sell for $4.85 per pound.

Davis' brother-in-law is offering a half-side of beef for $5.85 per pound. The grass-fed animal should be about 320 pounds per side, Davis says. For more information, call 907-746-2575 and ask for Gerald.

As it gets cooler outside, it's time to think of warming soups. The following recipe for creamy cauliflower soup is awesome. The creamy texture combined with the caramelized cauliflower make for a hearty, tasty treat. And if you're looking for a cookbook that doubles as a coffee-table tome, consider "Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa" by Dean Rucker (Clarkson Potter/Publishers, $40). The recipes are great and the photos give you a spa-like feel, right here in chilly Alaska.

Creamy cauliflower soup with caramelized cauliflower

This silken soup has the rich flavor of a classic cheesy fondue but with none of the guilt. The secret here is to cook the cauliflower until it is very tender and then puree it until smooth and fluffy.

2 pounds cauliflower, trimmed

Olive oil spray

1 teaspoon sugar

Kosher salt and freshly ground white pepper

1/2 small leek, sliced (1 cup)

2 cups skim milk

2 cups low-sodium chicken broth

1 teaspoon dry mustard

1/8 teaspoon freshly ground nutmeg

2 ounces Gruyere cheese, finely grated

Preheat the oven to 400 F.

Chop the cauliflower into enough small florets and stems to equal 2 cups. Coarsely chop the remaining cauliflower and set it aside in a separate bowl. Spray the 2 cups of cauliflower one or two times with the olive oil. Add the sugar and a pinch each of the salt and pepper. Toss the cauliflower with a fork to coat it with the oil and seasonings. Transfer it to a baking dish and spread the cauliflower in a single layer. Bake, stirring once or twice, until the cauliflower is a light golden brown, about 25 minutes.

Spray a large saucepan with olive oil and heat over medium heat. Add the leek and cook, stirring, until softened and not at all brown, 4 to 5 minutes. Add the coarsely chopped cauliflower, the milk, broth, dry mustard, nutmeg and 1/2 teaspoon salt and 1/8 teaspoon white pepper and stir to combine. Bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally, until the cauliflower is tender when pierced with a fork, about 20 minutes.

Remove the saucepan from the heat and allow the mixture to cool slightly. Transfer the mixture to a blender or food processor and blend until smooth and creamy, working in batches if necessary. Return the soup to a clean saucepan and reheat it over medium-low heat, stirring frequently, until is simmer lightly. Add the Gruyere and stir until it has melted. Remove the pan from the heat.

Ladle the soup into warm bowls. Top each with caramelized cauliflower. Serve hot.

Serves 8.

-- Source: "Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa" by Dean Rucker (Clarkson Potter/Publishers).