Oysters, king crab can soothe winter blahs

For those who hate winter, it’s time to commiserate.

One way to do either is with a good meal.

Dannon Southall says 10th & M Seafoods in Anchorage has plenty of fresh-from-the-ocean options.

“This is a perfect way to spoil yourself, with these cold temps and the deep snow,” he said.

Southall suggests two spoiling options:

First, live Alaska oysters, which are available this week for $9.95 a dozen. Southall says the oysters will pair well with any fresh fish, including halibut, which is still available but will likely be in short supply soon.

The halibut is available as whole fish or fillets ($19.95 per pound).

“Halibut season is scheduled to be wrapping up soon, and with the weather turning the way it is, this might be one of the last weeks to take advantage of this fresh treat,” Southall said.

Second, fresh jumbo red king crab, which will be available on Friday.

Southall says the fresh clusters from Southeast will be limited and he suggests calling ahead to reserve.

From the farmers

All the snow isn’t slowing down the farmers who will be back at the Mall at Sears today from 11 a.m. to 6 p.m.

The Rempel Family Farm will have organic sugar pumpkins, stripetti squash, jumbo pink banana squash, daikon radish, carrots, parsnips, beets, cabbage and eight varieties of potatoes.

Vern Stockwell will be at the market with leeks, onions, carrots, beets, kohlrabi, cabbage, potatoes and Alaska-raised beef and pork.

Also at the market with Alaska beef is Duane Clark from Country Health Foods. Clark will also have local free-range chickens, frozen seafood and local honey.

Alex Davis of AD Farm will have carrots in four colors, cabbage, parsnips, potatoes, Brussels sprouts, and fresh chicken and duck eggs. He also said, “I swung by Mount McKinley Meats to get reloaded on the cuts of pork.”

So expect freshly packaged side pork, chops, hocks, roasts, steaks, ground pork, sausage, liver and fat.

The pork options available at the market make the following gluten-free recipe a good, simple option.

Teriyaki pork and vegetables with noodles

8 ounces uncooked gluten-free spaghetti

4 green onions

1 tbsp dark sesame oil

1 cup thinly sliced red bell pepper

3 boneless center-cut loin pork chops (4 ounces each)

1 package shiitake mushrooms sliced (3 1/2 ounces)

1/3 cup low-sodium teriyaki sauce

4 tsps chili garlic sauce

Cook pasta according to package directions, omitting salt and fat. Drain, reserving ¼ cup pasta water; keep warm.

Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork and mushrooms; saute 3 minutes or until pork is browned. Combine reserved ¼ cup pasta water, teriyaki sauce and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.

Serve.

Source: “Gluten-Free Cookbook: Simple Food Solutions for Everyday Meals” by Cooking Light magazine ($21.95, Oxmoor House)

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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.