Rempel's vegetables return to Center Market

FROM THE SEA: Fresh cod livens up local winter menu.

Daily News correspondentJanuary 24, 2012 

Every Wednesday, Mark Rempel drives from the Valley to Anchorage for the Center Market. That 90-mile round-trip will feel like a breeze today.

The Rempels are back at the Center Market after two weeks of vacation and about 6,000 miles of travel.

“Visiting family in Wisconsin and driving the Alcan twice in 18 days was a good vacation, but it is nice to be home,” Mark Rempel says.

His family will have organic sugar pumpkins, stripetti squash, green cabbage, carrots, parsnips, three varieties of beets and seven kinds of potatoes with them at today’s market. The market is from 11 a.m. to 6 p.m. at the Mall at Sears.

Also at the market will be Duane Clark of Country Health Foods with Alaska grass-fed beef, local free-range chicken and Alaska seafood. Clark also will have goat cheese produced by former Alaskans Matt and Rhonda Shaul and he will have a supply of Matanuska Creamery cheese and ice cream.

Alex Davis of A.D. Farm will have carrots (orange, purple, white and yellow), parsnips, cabbage, German butterball potatoes, French fingerling potatoes and peanut potatoes with him at today’s market. Other items include duck and chicken eggs, jams, goat roast and stew meat, along with a large selection of pork products (pork roast, steaks, chops, side pork, Italian sausage, breakfast sausage patties, spicy sausage, and ground pork).

Put some of those Alaska potatoes to good use with today’s recipe.

Thinking spring

Rob Wells’ Persistent Farmer has a catalog available for Alaska-grown dahlia tubers. The plants that produced cut flowers for last summer’s Anchorage Farmers Market are now for sale as tubers.

Wells plans to make at least one visit to the Center Market in March to deliver the catalog. He also will mail a copy. Contact Wells at robw@mtaonline.net or visit www.thepersistentfarmer.com for more information about the dahlias.

From the sea

Dannon Southall of 10th & M Seafoods is singing the praises of fresh cod, calling it “wonderful, versatile” and the “name of the game this time of the year.”

Grab some cod for $5.95 per pound this week at 10th & M. “These fillets are coming fresh from the Gulf of Alaska and are a great way to enjoy fresh Alaskan seafood this time of year,” Southall says.

Other items available include fresh rockfish, catfish and tilapia fillets this week going for $8.95/pound, $10.95/pound and $8.95/pound. Warm-water exotics include spearfish fillets from Hawaii ($9.95/pound), mahi mahi fillets($12.95/pound) and both sushi-grade and cooking-grade big eye tuna.

Live shellfish includes oysters ($12.95/dozen), mussels ($4.50/pound) and Manila clams at $6.95/pound.

For those planning ahead, Southall says they will have live lobsters available for Valentine’s Day and are currently taking orders.

Aloo tikki

4 large floury potatoes, peeled

2 teaspoons salt, divided

2 onions, finely chopped

3 cloves garlic, finely chopped

2 teaspoons chopped fresh ginger root

1 cup chopped fresh cilantro, leaves and some stem

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

¼ cup vegetable oil

Place potatoes in a large saucepan and add cold water to barely cover. Add 1 teaspoon salt, cover loosely and bring to a boil over high heat. Reduce heat and cook for 20 minutes or until potatoes are tender. Drain well. Using a large fork, mash potatoes roughly.

In a large bowl, combine potatoes, onions, garlic, ginger, cilantro, remaining 1 teaspoon salt and pepper. Mix well. Divide into balls the size of ping-pong balls, then flatten into disks.

In a skillet, heat oil over medium-high heat. Add patties, in batches, and fry until golden brown and crisp, about 2 minutes per side.

Serve.

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 sedwards@adn.com.

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