If you missed "Delicious" Dave Thorne at last Saturday's South Anchorage Winter Market, you aren't alone. A scheduling conflict kept Dave away from the indoor market.
Good news, the chef is back on the schedule at this week's market upstairs inside the Dimond Center. He'll be cooking up a special dish with items available at the market. Stop in for free samples.
Farmer and market organizer Arthur Keyes says the first-year market is going great so far.
"The customer support at the winter market has been great, we couldn't do this without them," Keyes says. "It makes my day to see our summer customers stop in just to say "hi" and make the winter market part of their Saturday morning routine!
"The sales have been remarkable, especially considering that we are now selling strictly storage crops. I can tell you that having a designated indoor space that we can call our home has been real nice. With much thanks to the management team at the Dimond Center we've been able to set this space up just for our farmers. It's the first time for us to be able to show up in the morning and our displays and tables are already set up; all we have to do is fill the tables. It's been a real treat after working so hard all summer!"
This Saturday from 10 a.m. to 4 p.m. look for Arctic Choice Seafoods with lots of seafood from Alaska waters, including troll-caught king salmon, rockfish, cod and oysters in the shell; Mat Valley Meats with bison, elk, pork, beef and other meats; Glacier Valley Farm with tomatoes, carrots, potatoes, kohlrabi, cabbage, cauliflower, broccoli, along with sprouts and tofu from Alaska Sprouts and cinnamon rolls and a variety of breads; and Stockwell Farm with a selection of eight varieties of potatoes, including Yukon golds and German butterballs, along with purple top turnips, winter squash, pie pumpkins, purple and orange carrots.
Plenty of choices will be available at the market inside The Mall at Sears. The market is open Wednesday and Saturday. Hours are 10 a.m. to 6 p.m. Wednesday and 11 a.m. to 7 p.m. Saturday.
Kristin Donaldson and Alaska Vegan & Gluten Free are back at the market. Last week, she had an early run on her home-cooked foods.
"I was delighted with the response and amazed to be completely sold out in 3 hours," she says about the Wednesday market. "Saturday was just as busy with lots of people. I made double the product for Saturday in anticipation of a busier day, and was glad I did."
This week, Donaldson is unveiling a new red beans and rice dish that is a triple layer of red beans and rice topped with pico de gallo. Other items on the menu include: carrot ginger soup, split pea soup, roasted beets and sweet potato soup, yellow carrot with curry soup, fresh made corn tortilla chips and pico de gallo.
A bit of advice: Get there early!
Alex Davis of A.D. Farm says "we are still going strong and will for quite a while." Among his offerings at this week's markets are pasture-raised pork products, four colors of carrots, four varieties of potatoes, three types of beets, Brussels sprouts, parsnips, cabbage, barley products and fresh chicken and duck eggs.
Rempel Family Farm will have 11 varieties of potatoes, sugar pumpkins, jumbo pink banana squash, acorn squash, red kuri squash, stripetti and spaghetti squash, beets, green cabbage, parsnips, collards, rutabagas, daikon radish and carrots.
Country Health Foods will have grass-fed beef, free range chicken, seafood and local honey. Duane Clark also offers products from Alaska Sprouts, and he says they have a "great selection of varieties."
Roasted lemon broccoli
1 pound broccoli
2 tablespoons olive oil
2 teaspoons garlic (minced)
salt and pepper to taste
zest and juice of 1/2 lemon
w Cut the broccoli into florets. Toss with olive oil, garlic, salt and pepper. Roast at 425 degrees for 20 minutes, tossing every 5-10 minutes. Remove from oven. Top with lemon zest and juice. Toss again and serve immediately.
Source: South Anchorage Winter Market
Steve Edwards lives and writes in Anchorage. Contact him at firstname.lastname@example.org.