A farmer's life is never simple. Consider this report from Alex Davis of AD Farm in the Valley.

Davis was in Anchorage on Saturday tending his stall at the Center Market when he received a phone call from his daughter.

"She was so excited, I could barely understand her," Davis says. "When I finally made out what she was talking about so fast, I found out about her exciting morning on our farm. She had gone outside to do whatever 6-year-olds do in the backyard and found one of our turkey hens walking in the yard; nothing unusual there but she heard something -- 'cheep, cheep, cheep.'

"She went running to the house to get mommy, who proceeded to catch the hen, and then they followed the 'cheep' right back to a nest under a birch log. They collected 11 little cheeps in all. When I got home, I was escorted to the barn to see the cheeps."

Who knows what will happen while Davis is at the market this week, where he'll have cuts of pork, about 50 dozen eggs, and certified organic broccoli, cabbage and lettuce starts. He says it's possible some young greens "might make a brief appearance" this week. He continues to take reservations for half and whole hogs for fall butchering.

Duane Clark will be at the market with pasture-raised, grass-fed beef cuts. He'll also have goat meat available, as well as barbecue pigs for ordering and seafood that includes shrimp, scallops, halibut, rockfish and sablefish from the Gulf of Alaska.

Sarah Bean of Arctic Organics has good news for offerings at Saturday's Anchorage Farmers Market: "We'll be harvesting crops from the field this week," she says. "A sure sign summer is here!"

Some of the crops Arctic Organics will have at the market include a new variety of arugula that is popular in Italy and on the East Coast. They'll have a greens mix, a blend of baby greens selected specially for salad. They'll also bring spinach, tatsoi, pac choi, mizuna, radishes, scallions, chives and basil.

Herb plants include basil, chives, parsley and lovage. While vegetable seedlings are dwindling, Bean expects to have a few at the market, along with hanging baskets and fertilizer blends.

Alaskan Seafood Specialties expects to have Copper River reds and kings, halibut and Prince William Sound oysters at the market. Jean Debruler says she'll also have some "salmon soil" from the Copper River Watershed Project with her on Saturday.

Bean says other vendors at the market include Johnny Moose Farm, L&R greenhouses, Bushes Bunches, Turkey Red Cafe, Sedovitsch Farm, Matanuska Gardens, Floriponics, 3 Bears Farm and ACAT. Items for sale include fresh rustic breads, local dairy products (including cheddar cheese, cheese curds and ice cream), fertilizer and compost tea for gardeners.

There are plenty of things going on at the South Anchorage Farmers Market this week. The highlight is probably the return of Rise & Shine Bakery to the market. They'll be there with five varieties of bread: 100 percent whole grain signature levain pan loaf, 100 percent spent grain pan loaf and three hearth loaves -- 100 percent whole grain toasted seed loaf with pumpkin, sesame, sunflower and flax; fresh rosemary; and fruited almond loaf. The rosemary and fruit bread are 60 percent whole grain.

Other vendors at the market include:

• Matanuska Creamery with fresh cheese, cheese curds and ice cream.

• Heart of the Mountain Organics: It will be their last week at the market with starter plants, which includes veggies, herbs and flowers, including rare white fireweed.

• Bistro Red Beet: They will have baked goods, herbed farmer's cheese, vinaigrettes, dressings and market pies. Breads this week include beet whole wheat with sunflower seeds, carrot whole wheat with fireweed and clover, and whole wheat with sunflower seeds, flax and cranberries. And don't miss the spruce tip vinaigrette.

• Glacier Valley Farm will have tomato plants and cucumber starts. Another popular item is the hanging strawberry baskets, some already bearing fruit.

• French Oven Bakery: Lots of sweets, pastries and breads, including the popular whole wheat cinnamon rolls.

• Gray Owl Farm: They will have unique and Alaska-grown plants and herbs, including lemon balm, lemon verbena, pineapple sage and pesto bail. Gardeners still looking to add a statement to their containers should consider the New Zealand flax phormiums.

• Rempel Family Farm: They will have certified organic arugula, basil, mizuna, tatsoi, salad mix, rhubarb, radishes, spinach and last year's potatoes.

Alaska salmon is slowly showing up in the seafood departments at local stores, but John Jackson of New Sagaya Markets says things hopefully will improve soon.

"Pretty tough on the salmon scene," he says. "There was an opening with Copper River and Cook Inlet, but the catching may have been poor as pricing is still very strong for this time of year."

Jackson says New Sagaya will have troll-caught kings in the store throughout the weekend. Fresh halibut, side stripe shrimp and red and king salmon will also be available. Fresh Hawaii marlin is $9.95 per pound, while poke tuna is $7.99 per pound.

Dannon Southall at 10th & M Seafoods says they will have both kings and reds from the Copper River in stores this week. "Fresh sockeyes have been showing up in other parts of the state, getting everyone excited about the upcoming season," he says.

Fresh Southeast troll kings are coming in daily; they are $11.95 per pound for head-on fish and $15.95 for fillets. Fresh halibut is available, both headed and gutted fish or fillets ($14.95). Fresh cod from Kodiak is $5.95 per pound. Other items include rockfish, sole, live oysters and clams.

Since the greens are coming in at the markets, it seems appropriate to offer up a simple salad and dressing recipe. Enjoy!

Mixed greens with herbs salad

4 cups salad greens

1/2 cup chopped herbs, such as chervil, tarragon, dill, basil, mint, sorrel and cilantro

1/4 cup Parmesan vinaigrette (see recipe below)

Pat greens or herbs dry with paper towels or spin in a salad spinner to make sure they are very dry.

Place in a large bowl. Drizzle with vinaigrette and toss to coat. Divide evenly onto 4 plates.

Parmesan vinaigrette

1/4 cup sherry wine vinegar

1 tsp minced dried garlic

1 tsp dried oregano

1 tsp dried basil

1/4 cup freshly grated Parmesan cheese

1/4 cup extra virgin olive oil

1/4 cup canola oil

In a bowl, whisk together vinegar, garlic, oregano, basil and Parmesan. Whisk in olive and canola oils.

Source: "350 Best Salads and Dressings" by George Geary (Robert Rose Inc., $24.95)

A list of local markets:

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; Anchorage Market and Festival, 10 a.m. to 6 p.m., Third Avenue between C and E streets; Center Market, 10 a.m. to 4 p.m., University Center Mall; Spenard Farmers Market, 10 a.m. to 3 p.m., Spenard Road and 26h Avenue.

Sunday: Anchorage Market and Festival, 10 a.m. to 6 p.m., Third Avenue between C and E streets.