Market Fresh: More sprouts on the way to Center Market

Daily News correspondentJanuary 29, 2013 

Need a shot of green?

Check out the Center Market at The Mall at Sears this week for loads of fresh greens courtesy of Alaska Sprouts. Grower SJ Klein said that there will be a bit more selection this week.

"We're playing with more 'microgreens' this week. Micros are plants when the first mature leaves start poking through," Klein said. "This week, in addition to the beet greens we offer, we're bringing out two new varieties we've been playing with: baby mustard greens and micro celery.

"Both are really intense and fresh. The mustard we will have every week. Celery is probably a one-off. It just takes too long to grow."

The lineup for Wednesday's market is: live basil plants; fresh tofu; butterhead lettuce; bull's blood beet greens and micro cilantro, mustard and celery; bean, clover and onion sprouts; sunflower, daikon radish and pea shoots; and a three-bean mixture.

There won't be any fresh romaine lettuce this week; "giving it a chance to grow," Klein said.

Several other vendors also are scheduled to be at the Center Market from 11 a.m. to 6 p.m. Wednesday.

Duane Clark of Country Health Foods and one of the market founders said customers should look for the vendors in a new location this week. "We are shifting into the 'center' of the mall as Steam Dot Coffee prepares to open along the hallway near the Benson Entrance."

Clark is highlighting his selection of Alaska shrimp, scallops, sockeye salmon and bairdi crab, which is new this week. He'll also have local grass-fed beef and locally raised chicken and duck, along with Alaska honey. He will also have goat cheese.

"Northern Lights Mushrooms continues with multiple varieties of mushrooms," Clark said. "Earthworks Farm is with us with their beeswax and honey body lotion."

Rempel Family Farm will also be at the market with carrots, snow apple turnips, daikon radish, green cabbage, stripetti squash, sugar pumpkins, three varieties of beets and 10 varieties of potatoes.

A.D. Farm has a large selection of storage vegetables and pork products, along with fresh eggs.

 

Alaska Flowers for Valentine's Day

Rob Wells, The Persistent Farmer, has a great idea for Alaskans: "Valentine's Day is just two weeks away, so check out our specials," he said. "Give dahlia tubers that will last forever instead of flowers that last a few days."

Check out www.thepersistentfarmer.com or call 1-907-745-2789 for more information or a catalog. Deliveries begin in six weeks at the Center Market, Wells said.

Bakery back in business

After a month away, the bakers at Anchorage's Fire Island Rustic Bakeshop are back in business. The doors open Wednesday.

According to the company website (www.fireislandbread.com) things are ready to roll: "We are finishing the deep clean of the bakery and starting to bake! We are eager to open and see all our wonderful customers. We have missed baking and being part of the incredible community that surrounds us."

Fire Island is at 1343 G St. It is open 7 a.m. to 6 p.m. Wednesdays to Sundays.

 

Super seafood

Alaskans will use just about any excuse to celebrate with seafood.

Sunday is the Super Bowl and Dannon Southall of 10th & M Seafoods said "the seafood world is full of great opportunities leading up the Super Bowl this weekend."

One special in connection with the big football game is cooked jumbo cocktail shrimp at $12.95 per pound. "We will have these shrimp already thawed and ready to go," Southall said.

"Fresh cod is still coming in daily from the pristine waters around Kodiak Island. These amazing white fish fillets are perfect for appetizers, finger foods, or the main course and will be available ready to hit the pan at $5.50 per pound," he said.

Other items include Gulf of Alaska rockfish for $9.95 per pound. They have the skin off and the bones removed. Fresh troll king salmon from Southeast should be available too.

"Fishing for kings in Southeast Alaska has started to pick up a little and we will have these beautiful winter kings in house on Thursday," Southall said. "It is always best to call ahead for availability and to see if any whites were mixed in."

 

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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