Those clear skies mean chilly weather -- cold enough to freeze a cabbage. But you can still get fresh produce from local growers who have moved indoors.
From 11 a.m. to 6 p.m. today, A.D. Farms, Remple Family Farm, Country Health Foods and Matanuska Creamery will be selling their Alaska-grown grub inside the Mall at Sears.
Patrons looking for some meat for a nice warm stew will find pasture raised pork products and fresh chicken, Alaska-fed beef, soup bones and seafood.
To add to the stock, pick up some cabbage, purple carrots, yellow carrots, white carrots, orange carrots, red beets, chieoggia beets, golden beets, cylendra beets, peanut potatoes, Yukon gold potatoes, German butterball potatoes, French fingerling potatoes, Brussels sprouts, and parsnips. There's also spinach, kale, onions, leeks, and a limited amount of fresh strawberries.
Got a freezer? There'll be an opportunity to pick up beef halves and quarters. You'll also find Alaska honey and duck eggs "certified organic."
Meatless Mediterranean Stew
Putting aside the Alaska beef, pork, poultry and moose you may have ready for the winter, what can you do with all that last-minute Alaska produce? Celebrate Vegetarian Month -- underway now. To get you in the mood, here's a quick and meatless recipe for a rich seasonal stew. Serve over quinoa or other whole grain.
1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, chopped
1 (1-inch) piece fresh ginger, peeled and minced
1 zucchini, chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 bunch kale, spinach or other greens (3 to 4 cups)
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can diced tomatoes
Sea salt and fresh-ground pepper
Heat oil in a soup pot over medium-high heat. Add onion, garlic and ginger and jalapeno. Saute, stirring occasionally, until vegetables soften, about 8 minutes. Stir in cumin, coriander and turmeric.
Add greens a handful at a time, stirring until they start to wilt, about 3 minutes.
Add garbanzos and tomatoes. Reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender and flavors have blended. Season to taste with sea salt and pepper. Makes 4 servings.
Per serving: 474 calories (19 percent from fat), 10 g fat (1 g saturated fat, 4 g monounsaturated fat), 24 g protein, 77 g carbohydrates, 22 g fiber, 0 mg cholesterol, 213 mg sodium.
Source: Ellen Kanner, McClatchy News Service
Steve Edwards will return next week. If you have a suggestion for a future Market Fresh column, please contact him at firstname.lastname@example.org.