Get those taxes done on time?
Celebrate with fresh Prince William Sound shrimp. April 15 was tax day and the opening for those tasty treats too.
"Fisherman were able to start fishing on Monday targeting both spot and side stripe shrimp," says Dannon Southall of 10th & M Seafoods. "As long as this nice weather we are having holds up we should have these cold water delights available toward the end of the week."
Southall says fresh halibut are hitting the docks and the stores daily. 10th & M has the 10- to 20-pound fresh whitefish for $10.50 per pound.
"A treat this week from the flat fish are fresh cheeks. We will have fresh halibut cheeks available all week long," he says. "Sautee these up in a pan next to some fresh shrimp from Prince William Sound your pallet will be in seafood heaven. If these two selections are not enough, from Southeast this week we will have fresh rockfish fillets as well as fresh troll kings salmon. There will be a few white kings mixed in but is always best to call ahead."
Also available at the seafood shop are Alaska oysters from Kachemak Bay for $12.95 per dozen.
Another seafood option is Johnson's Seafood. They will be in Anchorage on Wednesday with their truck parked along Tudor across from the dog mushing track. They will have Kodiak scallops in two sizes, cold-smoked king salmon and wild gulf shrimp.
Join the Spenard Farmers Market
Spenard Farmers Market organizers are encouraging backyard growers to considering expanding their operations to include a little extra to sell at the market.
"Why not start extra trays or containers of plant starts to sell at the Spenard Farmers Market in May?" asks Cindy Shake, the market's community and media relations volunteer. "New vendor applications are being accepted on the Spenard Farmer's Market website."
Visit www.spenardfarmersmarket.org for more information. The market hosts 45-plus vendors from 9 a.m. to 2 p.m. each Saturday, May 18 to Sept. 28.
Center Market Update
Mark Rempel says it's time for his family to start looking toward the next growing season. This week will be Rempel Family Farm's last market until new crops come in.
"In spite of the persistent snow and cool weather it is the time of year when we must get serious about growing more veggies, so we must take a break from markets," he says. "This Wednesday will be Rempel Family Farm's last market until June. Stock up on squash and potatoes!"
The Rempels have stripetti squash and 10 varieties of potatoes at the Center Market at The Mall at Sears.
A.D. Farm will have fresh duck and chicken eggs this week, along with loads of pork products including chops, roast, steak and a variety of sausages. They will have some all carrots and parsnips, along with barley flour and cereal.
The Center Market is open 11 a.m. to 6 p.m. Wednesday.
Get your bread
Rise and Shine Bakery is baking for delivery April 24. Orders can be placed starting Thursday.
This week's breads include: levain pan loaf, spent grain pan loaf, flax seed pan loaf, kalamata olive hearth loaf and dark chocolate and cherry hearth loaf.
For more information, visit www.riseandshinebread.com.
Egg and Potato Frittata-Spenarda
Use some great Alaska items -- eggs and potatoes -- that are available now for this tasty meal.
- 2 tablespoons olive oil
- 6 local eggs -beaten
- 1-2 large Alaska grown potatoes, peeled and sliced 1/4 inch thick
- 1 teaspoon sea salt
- 1 teaspoon garlic -- minced or powder
- 4 tablespoons of salsa
- 1/2 cup diced onion (chopped green onions and cilantro taste great too)
- Garnish with graded co-jack cheese - optional
1. Heat oil and garlic in a large skillet or frying pan over medium-high heat. Spread potato slices and diced onion across bottom of the pan and cook, turning once, until golden on both sides.
2. When all potato slices have been cooked and onions are tender, turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow evenly and to the bottom of the pan. Turn heat to medium low and cover the pan with a plate and flip pan so that frittata is turned out onto plate. Slide the Frittata - Spenarda back into the pan with the uncooked side down. Add Salsa on four equal sections (chopped green onions and cilantro if desired), cover and let cook another 2 minutes.
When Frittata-Spenarda is finished cooking, remove it from the pan and drain briefly on paper towels before serving. Slice and garnish with graded co-jack cheese, chopped green onions or cilantro and serve on bright, happy plates.
Source: Cindy Shake, Spenard Farmers Market
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.
By STEVE EDWARDS
Daily News correspondent