Feeling crabby? Sign up for monthly seafood club

Steve Edwards

Sometimes winter makes Alaskans crabby.

Go with it!

The Alaska Marine Conservation Council is piloting a Community Supported Fishery in the Anchorage area that will offer Kodiak tanner crab harvested by small-boat, conservation-minded fishermen to consumers. The program is Catch of the Season and its goal is to empower traditional fishing communities.

CSFs are similar to the Community Supported Agriculture - or CSA - that link consumers directly with local farmers. There are multiple CSAs in Southcentral Alaska.

The tanner crab CSF is offering 10- or 25-pound boxes of tanner crab to consumers in the Anchorage area. Orders must be placed by today; pickup will be next week after the crab is harvested. The 10-pound boxes are $125, and the 25-pound boxes are $300.

For more information, visit AKMarine.org. To subscribe to the CSF, contact Julia Beaty at 277-5357 or Julia@akmarine.org.

Seafood deliveries will include the story of the catch. It tells the who, what, when, where and how of the catch. Also included is a recipe from the fishermen.

The council hopes to offer a regular schedule of seafood products throughout the year including salmon, halibut and cod as well as a greater variety of pickup locations if initial shipments are a success. Local restaurants are also being encouraged to participate in the program and are provided a cost discount for larger volumes.

For those looking for seafood this week, Dannon Southall at 10th & M Seafoods says "seafood keeps moving along during these cold" times.

Fresh Gulf of Alaska cod is $4.95 per pound. Fresh troll kings are trickling in from Southeast and should be available throughout the week. The store also has large black tiger shrimp (8 to 12 per pound) for $13.95/pound. Fresh whole cooked Dungeness crab will be $7.95/pound, while fresh rockfish and catfish fillets are $8.95/pound.

Farmers market

Alex Davis of A.D. Farm has been selling his multi-colored carrots at local farmers markets since summer.

The supply is getting short. The last of his yellow carrots are going to local restaurants Hott Stixx, Orso and Suite 100. He hopes to have some orange carrots and will have purple carrots at today's Northway Mall farmers market. The market is 11 a.m. to 6 p.m.

Other items Davis will have at the market include cabbage, parsnips, kohlrabi, beets and three varieties of potatoes. He also will have plenty of eggs - 120 dozen chicken eggs and about three dozen duck eggs.

For those looking for pork products, Davis is restocked and will have pork chops, side pork, picnic hams, steaks, breakfast sausage patties and tubes, Italian sausage, spicy sausage and ground pork.

Joining Davis at the market is Duane Clark. He will bring a variety of items including frozen seafood (halibut cheeks, king salmon steaks, shrimp, scallops, sockeye salmon and rockfish), grass-fed beef, fresh micro greens, dairy products from Matanuska Creamery, popcorn and local honey.

Other vegetables

For those who want to plan vegetable deliveries ahead of time, Arctic Organics continues to arrange Wednesday deliveries in Anchorage and Eagle River. It's too late for today, but plan ahead for next week to get potatoes, carrots, cabbage and rutabaga. To place an order or to get more information, visit ArcticOrganics.com or call 1-907-746-1087.

Chile-lime crab salad with avocado

5 tbsp fresh lime juice

2 1/2 tbsp extra-virgin olive oil

2 1/2 tbsp vegetable oil

1 tbsp finely chopped jalapeno

1 tbsp chopped cilantro

1/2 tbsp honey

1/2 tsp minced garlic

Salt and freshly ground black pepper

1/2 pound lump crabmeat

2 avocados (1 1/2 cut into 1/2-inch dice, 1/2 sliced for garnish)

1/3 cup minced red onion

8 ounces mixed cherry tomatoes, chopped

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, cilantro, honey and garlic. Season the dressing with salt and pepper.

In a small bowl, toss the crab with 3 tbsp of the dressing and season with salt and pepper. In a medium bowl, gently toss the diced avocado with the red onion and 2 tbsp of the dressing; season with salt and pepper. In a small bowl, season the cherry tomatoes with salt.

Divide the tomatoes among 4 glasses. Top each serving with a quarter of the diced avocado mixture and the crab and garnish with the avocado slices. Drizzle the remaining dressing on top and serve.

Makes 4 first-course servings.

Source: "Reinventing the Classics" edited by Dana Cowin (Food & Wine, $29.95)

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.

Daily News correspondent