A sure sign of autumn - in addition to the yellowing leaves and the dark nights - is the arrival of apples.

And there are plenty of them around at the Southcentral farmers markets right now.

Dan Elliott plans to have a dozen varieties of hardy, organic Alaska apples at today's Wasilla Farmer's Market.

Sarah Bean of Arctic Organics says they will have eight varieties at the Anchorage Farmers Market on Saturday. Varieties include norland, yellow transparent, Chinese golden early, early red, oriole, Geneva early, rescue and parkland.

"These are all sweet, delicious-eating apples," Bean says.

And Susan Miller of the Spenard Farmers Market reports that "buckets of glistening norland apples from Ed Zegzdryn's acreage in the Valley greeted customers at last Saturday's market." Miller expects more to be on hand this week.

In addition to apples, the potatoes and carrots are starting to pile up too.

Arctic Organics is adding Yukon gold, yellow finn, German butterball, red French fingerling, mini max and more potatoes to their offerings. They are available loose and in 5- and 10-pound bags. They will also have bunched, loose and 5-pound bags of carrots.

Other items at the Anchorage Farmers Market include: golden beets with greens, cabbage, rutabaga, sugarsnap and snow peas, herbs, collard greens, mustard greens, watercress, kales, arugula, tat soi, local dairy products, Prince William Sound seafood and fresh rustic breads.

At Saturday's South Anchorage Farmers Market, VanderWeele Farms will have plenty of potatoes, along with other items including many varieties of lettuce and cauliflower in four colors.

Other items at the market include: heirloom tomatoes and jams from Southfork Stand; a variety of produce from Stockwell Farms, including Asian kale; tomatoes, green beans and strawberries from Glacier Valley Farm; mushrooms; a variety of breads from Rise & Shine Bakery, including spent grain loaf, onion rye and toasted seed hearth loaves; marble rye, jalapeno cheddar and pastries from French Oven Bakery; and Alaska seafood including silver salmon, halibut, shrimp and razor clam meat.

There will be a wine tasting from 10 a.m. to 2:30 p.m. for $10 at the market, along with the market's first poetry slam contest. Poetry entries can be submitted until noon today at admin@southanchoragefarmersmarket.com. There are three categories: haiku, rap, and general.

In addition to Zegzdryn's apples, the Spenard market will include produce from Glacier Valley Farm, Spring Creek Farm, Ba-lescas Brothers, P&M Garden Services and Babbling Brook Farm; breads and cookies from Organic Oasis; and Russian food from Grandma's Old Kitchen.

Today's South Anchorage Farmers' Market at the Dimond Center includes plenty of produce: potatoes and carrots along with lettuces, strawberries, cucumbers, cabbage, chard, peas, spinach and other items. Nonproduce items include homemade cookies, relishes, breads, cinnamon rolls, jams and other items.

Today's Northway Mall market includes potatoes, carrots, tomatoes, zucchini and other produce from Dinkel's Veggies; potatoes, carrots, beets, five varieties of cabbage, broccoli, turnips, basil and other items from the Rempel Family Farm; fresh shelled peas from Duane Clark; and pork products and produce from AD Farm. Many items will also be available at the University Center market today and Saturday.

Thinking holidays

As summer fades away, the bakers at Fire Island Rustic Bakeshop are turning their attention to the holidays. First on the calendar is Thursday's Rosh Hashanah - also known as "Jewish New Year."

Fire Island will be baking challah bread in both the single braid, as well as the large round crowns with or without raisins. Challah is a sweet, braided egg bread traditionally enjoyed by Jewish families on the Sabbath and all holidays. Fire Island will also bake babka, rugelach and macaroons for the holidays.

Cold curried carrot and coconut milk soup

¾ cup finely chopped scallions (about 1 bunch)

1 small onion, chopped (about 2/3 cup)

1 tablespoon finely grated peeled fresh ginger root

2 tablespoons unsalted butter

1 tablespoon curry powder

salt and freshly ground black pepper

1½ pounds carrots, peeled and sliced thinly (about 4 cups)

2½ cups low salt chicken broth

1 to 1 ½ cups canned unsweetened coconut milk

1 tablespoon fresh lime juice, plus additional

In a large heavy saucepan, cook chopped scallion, onion, and ginger root in butter and curry powder and salt and pepper to taste.

Over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes or until carrot are very soft.

In a blender puree the mixture in batches with coconut milk until very smooth, transferring as pureed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice, salt and pepper.

Cook's note: I always hated dealing with fresh ginger root even though I loved the taste. Then I discovered the easy way to peel it. Simply use the side of a spoon to scrape the skin off.

Source: Nancy Lampman, South Anchorage Farmers Market

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.