The growing season is done, but new things keep popping up at the all-seasons Center Market.
Look for new flour, cereal and a different kind of sprout this week at the market.
Vendors at Wednesday's Center Market at The Mall at Sears include A.D. Farm, Country Health Foods, Alaska Sprouts, Rempel Family Farm and Matanuska Creamery.
Alex Davis of A.D. Farm will be back with his regular items, but he's also carrying flour and cereal produced in Delta.
"I had some of the cereal for breakfast and was quite pleased with it," Davis says. "I'm not a hot cereal kind of guy, I'm a pork and eggs kind of guy; I gave samplings to the kids and they all liked it."
Davis' regular items include blue potatoes, French fingerling potatoes, peanut potatoes, red beets, golden beets, carrots in four colors, red and green cabbage, Brussels sprouts, parsnips, cuts of pork, fresh eggs and jams.
Freshly grown sprouts from Alaska Spouts will be available. Options include daikon, sunflower and pea shoots; onion, mung bean and clover sprouts; a three-bean mix; live basil plants; and freshly made tofu. The tofu was popular at last week's market, selling out well before closing time for the market.
Sunflowers are back after several weeks away.
"This week, we have sunflower sprouts back in production," says S. J. Klein of Alaska Sprouts. "The seed we were growing all summer for the farmers markets quit growing in October, and I finally found a new sunflower seed that grows well. It's not as nutty as the sunnys were this summer, but it's really fresh and green."
Some Alaska Sprout options are also available at New Sagaya Markets, including the tofu, bean sprouts, three-bean mix and fresh basil.
This week Rempel Family farm will have carrots; red, chioggia and golden beets; stripetti squash; sugar pumpkins; Snow Apple turnips; daikon radish; parsnips; green cabbage; and 12 varieties of potatoes.
And for those thinking of Thanksgiving, Duane Clark of Country Health Foods is taking orders for locally made pumpkin, apple or pecan pies. They will be ready to pick up at next week's market.
Clark is also taking orders for quarter and half beef. Here is what to expect in your order: "In a quarter beef there is a combination of all the steaks, roasts and ground beef. Some soup bones are included for making stock for soup. Each quarter is based on approximately 100 pounds hanging weight," Clark says. "These beef are hanging in the slaughterhouse from two to three weeks to age. Aging causes a steak or roast to be more tender. We do not add any fat into the ground beef as these beef have natural marbling throughout because they are out walking in a pasture instead of being raised in a feed lot being pumped with hormones or steroids to grow faster."
Now is a great time to get those orders in.
From the sea
While most anglers have put away their gear for the season, Dannon Southall of 10th & M Seafoods says "the seafood world is always exciting."
This week 10th & M will have fresh kings from Southeast. "These winter beauties will be flown in on Thursday with both red and white kings," Southall says. "Also fresh this week are cod, dove sole, and rockfish fillets going for $6.95/pound $6.95/pound and $9.95/pound respectively."
Steve Edwards lives and writes in Anchorage. If you have a suggestion for a future Market Fresh column, please contact him at email@example.com.
In what has become an annual tradition, Anchorage artist James Havens will give signed copies of a limited edition print to donors in a food drive. This is the 10th year for the "Havens Studio and Gallery Food/Turkey Drive" benefitting the Downtown Soup Kitchen. While supplies last, prints of an Iditarod dog team valued at $475 will go to people who donate three bags of groceries. The event will take place from noon to 8 p.m. Nov. 16-18 at the Fred Meyers store at Northern Lights Blvd. and the Seward Highway. The Downtown Soup Kitchen says items most in need include turkeys, hams, rice, potatoes, yams, squash, bread, rolls, stuffing, dry goods, peanut butter, jelly, dry or canned milk and all types of beans.
-- Mike Dunham