The Alaska State Fair is running full steam. It's the first day of September; Labor Day is fast approaching.

And the produce is piling up.

It's a good time to visit the many local farmers markets.

Mark Rempel of Rempel Family Farm says last week's sunshine was just what the crops needed.

"The sunshine last week really made a difference," he says. "We had green beans, sugar snap peas and pickling cucumbers. That doesn't include the increase in size of all the infant winter squash trying to grow up before the cold stuff comes down out of the sky."

The Rempels will have sweet daikon radishes, Brussels sprouts and parsnips to add to their broccoli, cauliflower, green onions, cilantro, six varieties of cabbage and another 40 or so organic vegetables at this week's markets. They will be at the Northway Mall from 9 a.m. to 4 p.m. today and Saturday at the South Anchorage Farmers Market.

Joining the Rempels today at the Northway Mall will be Dinkels Veggies with carrots, tomatoes, zucchini, potatoes, peppers, onions, broccoli, leaf lettuce and other items. The Dinkels will also be at today's Wasilla market and three markets Saturday. Duane Clark will also be on hand at Northway Mall with peas, local grass-fed beef and Alaska seafood; he will also have produce from AD Farm. Clark and AD Farm will also be at the University Center today.

Clark, AD Farm and the Dinkels all will be at Saturday's Center Market at the University Center. They will have all their items from today, which include cuts of pork from AD Farm, up to 60 dozen eggs and strawberry-rhubarb jam.

Vendors at today's South Anchorage Farmers Market at Dimond Center include: Glacier Valley Farm with zucchini, cauliflower, tomatoes, English cucumbers, tender green beans, a variety of lettuces and other items; Kenley Farm will have a wide assortment of chard, tomatoes, lettuces, peas, spinach, carrots, kale. other assorted greens and jalapeno bread; Stockwell Farms will have greens, carrots, baby bok choy, kale, Asian kale and other greens, potatoes and homemade relishes.

After a soaking-wet Pet Day at the Spenard Market on Saturday, organizers are hoping for better weather to show off these items: Kachemak Bay oysters, mussels, halibut and black cod; produce including lettuce, radishes, kale, cabbage, broccoli, tomatoes, carrots, potatoes, onions, zucchini, beets, spinach, apples, peas, strawberries, herbs and peppers; perennial flowers; fresh eggs; bakery goods; jams and fireweed honey; craft items; garden art; and a variety of food items.

Arctic Organics will have a few new items this week at the Anchorage Farmers Market including potatoes, red beets and rutabaga. Additional items include cauliflower, carrots, broccoli, daikon, celery, cabbage, turnips, zucchini, kohlrabi, radishes, scallions, plenty of greens, spinach, arugula, sorrel and herbs.

Joining Arctic Organics at the Saturday market, Johnny Moose Farm, Matanuska Creamery, Bushes Bunches, Turkey Red Cafe, Sedovitsch Farm, Stockwell Farm, Shane Herr with fresh shelled peas, 3 Bears Farm, VanderWeele Farm and Alaska Seafoods.

At the Saturday South Anchorage market, Gray Owl Farm will be making its final appearance at this year's market and will have fresh herbs, a variety of produce and "Desperate Houseplants ... Season Finale" with some sale items.

Other items at the market include: loads of produce, including several varieties of lettuce, radishes, cabbage, varieties of colorful cauliflower, potatoes, broccoli, zucchini, tomatoes, green beans, English cucumbers, baby bok choy, kale and other greens, chard, carrots, peas and strawberries; oyster mushrooms from Northern Lights Mushrooms; jams and jellies; baked goods including whole wheat cinnamon rolls, macaroons and marble rye bread; Alaska seafood including fresh king and silver salmon, halibut, king crab and spot shrimp; ice cream and cheese from Matanuska Creamery; Alaska honey, barbecue sauce and balsamic vinegars made with local fruit; direct-from-the-field sod; and plenty of food to nibble on while strolling through the market.

The South Anchorage market will have its first poetry slam contest Sept. 11. Prepare now and submit an entry by noon Sept. 8 at admin@southanchoragefarmersmarket.com in one of three categories -- haiku, rap and general. Prizes are available for first, second and third place.

Seafood options

Dannon Southall at 10th & M Seafoods says "this is a great week for fresh fish." The market has fresh Alaska scallops in the store today for $15.95 per pound. Also available are fresh coho salmon ($7.95/pound), cod ($5.95/pound), Alaska rockfish fillets ($7.95/pound) and halibut cheeks ($12.95/pound).

Labor Day weekend is the perfect time to fire up the grill for one last summer cookout. Throw some fresh fish on the grill or try to grill up some veggies with this recipe from Samuel Adams. Of course, an Alaska-brewed ale will make the recipe all that much better.

Enjoy!

Grilled summer vegetables with Samuel Adams Summer Ale vinaigrette

1 bunch asparagus

8-10 pieces peeled baby carrots

1 red pepper

1 yellow pepper

1 medium zucchini cut in 1/3 inch slices

1 large red onion cut in 1/2 inch slices

1 cup extra virgin olive oil

Salt and pepper

Marinade

1 teaspoon fresh thyme

1 teaspoon fresh oregano

1 teaspoon chopped fresh chives

1 teaspoon mince shallot

1 teaspoon Dijon mustard

1 tablespoon white balsamic vinegar

1 cup canola oil

Vinaigrette

2 cups extra virgin olive oil

2 tablespoons Dijon mustard

1/2 cup white balsamic vinegar

2 tablespoons Samuel Adams Summer Ale

2 tablespoons chopped fresh herbs (chives, tarragon, parsley)

Salt and pepper

Separately blanch asparagus and carrots in boiling salted water. Cut carrots in half lengthwise.

Whisk together all ingredients for marinade and coat zucchini, yellow squash and red onion. Lightly coat peppers in olive oil and season with salt and pepper.

Grill, turning frequently until pepper is charred all around. Wrap each pepper in paper towel and set aside. Season vegetables with salt and pepper and grill on both sides until warmed through.

When peppers cool slightly, remove paper, carefully remove stem and seeds. Using the back of a paring knife, carefully remove skin. Whisk together all vinaigrette ingredients and lightly dress vegetables.