Winter eating is getting tasty in Alaska. Available now or in the near future are goat, tanner crab and even a true taste of summer — fresh basil.
The goat and basil will be available at today’s Center Market at the Mall at Sears. The market is 11 a.m. to 6 p.m. today.
The basil is from Green Winter Farm, which is a new participant in the market. (See the recipe for a good way to use the basil.)
Duane Clark, one of the market founders, is bringing the goat meat. “I picked it up (Tuesday),” he reports. “Cuts of leg, as well as loin roast and packs of stew meat. What a way to start the new year.”
Clark’s Country Healthy Foods will have grass-fed beef, local free-range chicken and Alaska seafood.
Alex Davis’ items include fresh chicken and duck eggs, along with pasture-raised pork products including chops, roasts, fresh side, liver, ground pork, Italian sausage, breakfast sausage patties and spicy sausage. His produce includes three varieties of beets, cabbage, parsnips, carrots and several varieties of potatoes.
The Rempel Family Farm will have organic sugar pumpkins, stripetti squash, jumbo pink banana squash, carrots, parsnips, three varieties of beets, green cabbage and seven varieties of potatoes. Matanuska Creamery is also scheduled to be at the market with ice cream and cheese products.
Tanner crab from Kodiak
The Alaska Marine Conservation Council is offering tanner crab caught around Kodiak Island to Anchorage and Kodiak residents through the Catch of the Season program. The program assists small-boat, conservation-minded fishermen to sell their seafood.
“Catch of the Season is once again providing a unique opportunity for residents of Anchorage to purchase crab through our program that aims to empower traditional fishing communities and engage supporters of marine conservation through a product they can taste and connect to,” says Council Executive Director Kelly Harrell.
The crab, which should be available in a couple weeks, will be delivered as cooked, frozen leg clusters. Boxes are available in two sizes: 10 pounds for $150 or 25 pounds for $350. Deliveries are only available in Anchorage and Kodiak.
To subscribe, contact the council at 907-277-5357. The deadline to subscribe is Jan. 13. Local restaurants are being encouraged to participate in the program and are provided a cost discount for larger volumes.
“The tanner crab fishery is extremely important to the diverse fishing portfolio of Kodiak’s small-boat fishermen,” says Theresa Peterson, Kodiak Outreach Coordinator. Peterson whose family depends on access to a variety of fisheries including crab, salmon, cod and halibut to make a living.
For more information, visit www.akmarine.org.
Patrick Johnson and his family will be selling seafood at various Southcentral locations this week, including today in South Anchorage near the intersection of Old Seward Highway and Klatt Road. Thursday, they will be north of Wasilla on the Parks Highway; Friday they will be in Wasilla near Three Bears; and Saturday they will be in Anchorage on Tudor Road near Tozier Track. Hours are 9:30 a.m. to 5 p.m.
This week’s special is never-frozen side-stripe shrimp tails, along with Kodiak scallops, side-stripe shrimp in 3-pound bags, gulf shrimp and cold-smoked king salmon.
2 cups coarsely chopped fresh basil leaves
2/3 cup pine nuts, toasted
½ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
3 cloves garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
In a food processor fitted with metal blade, combine all ingredients and pulse until smooth.
Use immediately or transfer to a jar or airtight container and refrigerate for up to 3 days.
Source: “750 Best Appetizers: From Dips & Salsas to Spreads & Shooters” by Judith Finlayson and Jordan Wagman (Robert Rose, $24.95)
Steve Edwards lives and writes in Anchorage. If you have a suggestion for a future Market Fresh column, please contact him at firstname.lastname@example.org.