From Sarah Bean of Arctic Organics: "Still no frost, so we're having to mow the potato plants in order to cure the potatoes. The warm weather makes the work more pleasant. We'll enjoy it as long as it lasts!"
From Alex Davis of A.D. Farm: "Come get it while I've got it. We're getting down to the wire on lettuce, broccoli, cauliflower, zucchini, peas and beans. Some of them will only last until frost -- 38 degrees this morning."
From Carol Kenley of Kenley's Alaskan Vegetables & Flowers, who will be at today's South Anchorage Farmers Market at the Dimond Center: "Bittersweet to end the year. Oh my goodness, where did the summer go? It seems that only yesterday I was ordering seeds and planning the garden and suddenly it is time to harvest everything and get ready for the winter! There is so much to do, and the snow on the mountains threatens that there will not be enough time to get it all done."
From Arthur Keyes of Glacier Valley Farm: "It has been a great season. Soon though, it is coming to a close."
And at the Spenard Farmers Market this week they are celebrating "harvest day" and having a scarecrow contest. That sounds like autumn for sure.
The Spenard Market is teaming with the Alaska Botanical Garden to host a food drive for Children's Lunch Box, a program at Beans Cafe. The Botanical Garden folks also will judge the vendor and farmer scarecrow contest.
Vendor highlights include Dinkel's Veggies with cabbage, broccoli, cauliflower, potatoes and tomatoes; Chugach Farm with leeks, celery, onions, kohlrabi and peas as well as parsley pesto and artisan herbed vinegars; and Spring Creek Farm with beets, potatoes, carrots, Brussels sprouts, arugula, spinach, salad mix and turnips.
At the Anchorage Farmers Market, Bean's Arctic Organics will have loads of potatoes. She says they are "in full swing." Varieties include desiree, magic Molly, yellow Finn, Yukon gold, cherry red, red French fingerling, mini mix and others. Prices are $2.29 per pound, 5 pounds for $10 and 10 pounds for $18. Customers can pack their own bags with any variety and get the bulk discount if purchasing 5 pounds or more.
Other items include Brussels sprouts, beets with greens, carrots, red onions, fennel, broccoli, cabbage, daikon, chard, a variety of kales, spinach, Catalogna dandelion, greens, sorrel and herbs. The Beans also will have Alaska-grown apples at the market.
The Persistent Farmer will also be at the market Saturday with a variety of dahlia flowers, tomatoes and Matanuska Creamery cheese and ice cream.
Kenley will be at today's South Anchorage Farmers Market with tomatoes, cucumbers, onions, carrots and white sweet corn, which she describes this way: "Last Thursday evening we were having corn for dinner and I could hardly believe how great this corn was."
Saturday's South Anchorage Farmers Market will include a wide variety of vendors, including Vern Stockwell (greens, lettuces, potatoes and jams); Earthworks Farm (greens, cabbages, baby lettuces and flowers); VanderWeele Farms (carrots, lettuces, chard, potatoes and cauliflower); and Rempel Family Farm will have just about every vegetable imaginable, including sugar pumpkins, beets and sugar snap peas. Also on hand will be Rise & Shine Bakery with a wide variety of breads, including flax seed, onion rye and Alaskan potato.
Other items at the market include: heirloom tomatoes, jams featuring fall fruits, fresh peas, fresh Alaska seafood, Matanuska Creamery products, Mat Valley Meats, eggs, honey, salmon burgers, other foods and books by Alaska authors.
At the Center Market (both today and Saturday), Davis will have loads of vegetables, including "huge cabbage, medium-sized cabbage and small cabbage." Other items include a variety of potatoes and beets, lettuce, broccoli, peas, beans, fresh eggs and pork cuts including roasts, steaks, sausage and side pork.
Farm award
Craige and Kathy Baker of Gray Owl Farm were given the Farm Family of the Year Award at the Alaska State Fair.
"We were very honored to be this year's recipient," says Kathy Baker.
Gray Owl is a regular vendor at the South Anchorage Farmers Market on Saturdays but have finished its season.
Roasted potatoes, carrots, and beets with herbs
There are so many autumn root vegetables available at local markets, why not try this simple recipe?
1/2 to 1 pound each of potatoes, carrots and beets
1 bulb garlic
Olive oil
Salt
Freshly ground black pepper
Herbs to bake with roots: rosemary, thyme, fresh basil or tarragon
Herbs to toss in after roasting roots: fresh parsley, dill or chives
Preheat oven to 400 F.
Cut root vegetables into 1-inch chunks. Toss with enough olive oil to coat. Add salt and pepper, garlic, and your choice of herb for roasting (optional).
Spread into a shallow roasting pan and bake uncovered for 35-45 minutes, stirring several times during the baking.
Remove from oven, toss in herbs for after roasting, if chosen. (It's best to limit the herbs to one or two, total.)
Serve hot.
Source: Sarah Bean of Arctic Organics
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.
TODAY: Center Market, 11 a.m. to 6 p.m., The Mall at Sears, Benson Boulevard and Denali Street; Northway Mall Wednesday Market, 9 a.m. to 4 p.m., Northway Mall parking lot; South Anchorage Farmers Market, 10 a.m. to 4 p.m., behind the Dimond Center; Wasilla Farmers Market, 11 a.m. to 6 p.m., behind the Wasilla Library
FRIDAY: Palmer Friday Fling, 11 a.m. to 6 p.m. at the Pavilion across from Visitor's Center; Willow Farmers Market, 2-7 p.m., Mile 69 Parks Highway
SATURDAY: Anchorage Farmers Market, 9 a.m. to 2 p.m. at 15th Avenue and Cordova Street in the Central Lutheran Church parking lot; Center Market, 10 a.m. to 4 p.m., The Mall at Sears, Benson Boulevard and Denali Street; Eagle River Farmers Market, in front of Mike's Meats, 10 a.m. to 3 p.m.; Farm Market at the Barn, 10 a.m. to 4 p.m., Glacier Valley Farm, Glenn Highway and Inner Springer Loop Road; 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; Spenard Farmers Market, 9 a.m. to 2 p.m., Spenard Road and 26th Avenue.
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