Today, Clark is adding some new items at the final indoor Northway Mall market of the season. He will have chickens and bread products from the French Oven Bakery. Breads include 2-pound loaves of cheddar cheese, cinnamon raisin, wheat, rye, marble rye and white; 3-pound loaves of white, wheat, marble rye and multigrain; baguettes; and bolillo, a Mexican bread.
Additionally, Clark will have his regular lineup of grass-fed Alaska beef, frozen Alaska seafood, locally-produced sprouts, popcorn, dairy products from Matanuska Creamery and information about outdoor furniture.
Alex Davis of A.D. Farm will also be at the mall today with German butterball potatoes, Yukon gold potatoes, beets and parsnips. He will also have about 100 dozen chicken eggs, nine dozen duck eggs and pork products (side pork, breakfast sausage, spicy sausage, Italian sausage, ground pork, heart, liver and fat).
Items are available from 11 a.m. to 6 p.m. today at the Northway Mall. Next week, Clark and Davis are switching venues to the University Center mall. They intend to be at the Center Market from 11 a.m. to 6 p.m. Wednesdays through mid-October. In mid-April, the Saturday Center Market will open.
In other market news, the Spenard Farmers Market is accepting applications for vendors. The market season is May 21 to Oct. 1. The market, at 26th Avenue and Spenard Road, is ready for its second season.
Cindy Shake, the market's vendor coordinator, says a 10-foot-by-10-foot booth is $15. The market vendor committee must approve eligible vendors, and Alaska grown agricultural and seafood products are given the highest priority. Next in priority are "locally baked or cooked products" that can be taken on a to-go basis. A limited number of booth spaces are available for locally made art and craft items.
For details visit the SFM website under Vendor Information and complete an application. Applications may be mailed to Spenard Farmers Market at P.O. Box 90086, Anchorage, AK 99509, emailed to spenardfarmersmarket@gmail.com or delivered in person to Blaine's Art, 1025 Photo Avenue.
For those looking to grow at home, Mile 5.2 Greenhouse in Eagle River has plenty of options. "The entire south wall of our greenhouse is filled with many varieties of herbs, tomato and pepper plants ready for a sunny windowsill in the customer's home," says Dale Walberg.
Additionally, the greenhouse has a good selection of honeyone strawberry plants, Boyne red raspberries, Illini hardy blackberries and kiwi vines that were all overwintered.
Since herbs are growing, try the following recipe to put them to good use.
Three-herb pasta salad
1 8-ounce package cream cheese, cubed and softened
1/2 cup mayonnaise
1/2 cup buttermilk
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon dried onion flakes
1 tablespoon freshly ground black pepper
1 teaspoon chopped fresh rosemary
1/2 teaspoon garlic powder
1 pound pasta, cooked
Using a food processor, process cream cheese, mayonnaise, buttermilk and lemon juice until smooth, about 2 minutes.
Add dill, tarragon, onion flakes, pepper, rosemary and garlic powder. Process until well blended. Add dressing to cooked pasta and toss. Cover and refrigerate for at least 2 hours prior to serving or for up to 3 days.
-- Source: "650 Best Food Processor Recipes" by George Geary and Judith Finlayson (Robert Rose Inc., $24.95)
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.
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