A sure way to feel more summerlike is to plan for trips to local farmers markets. Currently, the Center Market at the University Center Mall is open Wednesdays and Saturdays. Plans are under way to open other markets in the next few weeks, including the Spenard Farmers Market on May 21.
Spenard Market organizers are planning the market's first birthday party and fundraiser at Tap Root on Thursday. Music will be provided by Amy Lou, Emily Kurn and Hot Dish; cost is $5. The party begins at 6 p.m.
The market also is looking to hire a staff person to work the Info Booth from 8 a.m. to 3 p.m. Saturdays from May 21 to Oct. 1. The market was chosen by the Department of Health and Human Services and Division of Agriculture to participate in a pilot project to accept Quest cards (also known as SNAP or food stamp debit cards). Market volunteer Cindy Shake says the salary is $14 an hour. She encourages those interested to email spenardfarmersmarket@gmail.com for an application.
The market continues to accept applications for vendors. 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 find "Vendor Information" on the Spenard Farmers Market website under and complete an application. Applications may be mailed to Spenard Farmers Market at P.O. Box 90086, Anchorage, AK 99509 or emailed to spenardfarmersmarket@gmail.com or delivered in person to Blaine's Art at 1025 Photo Avenue.
Alex Davis and Duane Clark will be back this week at the Center Market, 11 a.m. to 6 p.m. today and 10 a.m. to 4 p.m. Saturday.
Davis will have organic parsnips and German butterball potatoes, along with pork products that include ground pork, spicy sausage, breakfast sausage, Italian sausage, heart, liver and fat. Additionally, he will have raspberry, raspberry-rhubarb, golden raspberry and cherry jams; 100 dozen chicken eggs; and 10 dozen duck eggs.
Davis says a day at the market is like a day off.
"It's looking like I'm going to have to come in to the market to get a day off of the farm," he says. "Monday it's off to (the butcher) with another pig, then back to work on the greenhouse. Tuesday it's washing potatoes and parsnips for the market on Wednesday. Who knows what Thursday will bring and Friday will be washing more veggies for the Saturday market."
Clark will have grass-fed Valley beef, frozen Alaska seafood, chicken, popcorn, local honey, products from Matanuska Creamery and bread products from the French Oven Bakery.
Fresh from the sea
Dannon Southall from 10th & M Seafood says "seafood is very exciting this week to go along with the sun shining brightly down on us. This week we have a plethora of amazing Alaskan seafood."
Options include first-of-the-year Prince William Sound side strip and spot shrimp. The side stripes are $10.95 per pound. The spot shrimp fishery ends today, so Southall expects to have them available on Thursday but he doesn't have a price set.
Also available are Southeast troll-caught king salmon for $14.95/pound for head-on fish and $18.95/pound for fillets. Fresh halibut includes 10- to 20-pound, head-on fish and fillets for $19.95/pound. Cod is in the store for $5.95/pound. Other items include live oysters, clams and a good selection of catfish, rockfish and sole.
Pan-fried shrimp in tomatillo-pepita sauce
1/2 cup green pumpkin seeds (pepitas)
1 tsp coriander seeds
1 tsp cumin seeds
1 small onion, quartered
2 cloves garlic
6 sprigs cilantro
1-2 jalapeno peppers, seeded and coarsely chopped
1 can tomatillos, drained
1 cup chicken broth
1 tsp salt
1 tbsp oil
2 pounds shrimp, peeled and deveined
1 tbsp freshly squeezed lime juice
• In a large skillet over medium-high heat, toast pumpkin, coriander and cumin seeds, stirring constantly until pumpkin seeds are popping and cumin is fragrant, about 3 minutes. Immediately remove from heat, transfer to a mortar or spice grinder and grind. Set aside.
• In food processor work bowl fitted with a metal blade, pulse onion, garlic, cilantro and jalapeno until finely chopped. Add tomatillos, chicken broth and reserved pepita mixture and salt and process until smooth.
• In same skillet used for toasting pepitas, heat oil over medium-high heat. Add shrimp and cook, stirring, until they curl up, turn pink and are opaque, about 3 minutes. Transfer to a bowl and set aside.
• Add tomatillo mixture to pan, bring to a boil and cook, stirring for 2 minutes to thicken and blend flavors. Return shrimp to pan and cook, stirring, for 1 minute. Drizzle with lime juice and serve immediately.
• Serves 4 to 6.
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.
Important warning about e-mails purporting to be from the adn.com staff.