Anchorage Daily News

The often-used phrase “blanket of snow” has a realistic definition for farmers. As the snow fell quietly over much of the Valley on Tuesday, it was providing insulation from the cold for tubers and root crops still in the ground.

It’s a double-edged sword, though.

“Finding them is far more challenging,” wrote Butte farmer Mark Rempel. But “the carrots are definitely sweeter.” Parsnips and potatoes also benefit from the warming blanket, as do beets.

Other crops Rempel hopes to have in markets this week include lettuce, root parsley, kales, collards, Brussels sprouts, cabbage; red, green and yellow tomatoes; beets “and whatever happens to still be harvestable,” he said.

With fall here and winter edging in, new market hours begin with 10 a.m. openings today at Northway Mall and Saturday in South Anchorage.

Alex Davis is also still harvesting, though next week he’ll move into warmer quarters at Northway Mall from 11 a.m. to 6 p.m. Wednesdays. Last winter, he said, he sold carrots and potatoes into March.

If you want to store up on staples, Davis has beets and carrots in 25- and 50-pound bags, potatoes in 20-pound bags and cabbage in 30-pound boxes.

Available today at Northway Mall and Saturday in South Anchorage are Brussels sprouts, sauerkraut cabbage, kohlrabi, vine-ripened tomatoes, green tomatoes, parsnips as well as homemade apple, wild currant and raspberry jellies, and goat cheese. Cranberry Ridge Farm has one type of pepper jack cheese. Need a good recipe to use with some of these late-season crops? Try this soup.

Smoked sausage, cabbage and potato soup

4 2 tablespoons cooking oil

1 onion, chopped

1 3/4 pounds green cabbage, shredded

1 pound baking potatoes, peeled, halved lengthwise and cut crosswise into 12-inch slices

1 quart water

2 cups canned low-sodium or homemade chicken stock

1 bay leaf

1 1/2 teaspoons dried thyme

1 1/2 teaspoons salt

3/4 pound smoked sausage, such as kielbasa, quartered lengthwise and sliced thin crosswise

In a large pot, heat oil over medium-low heat. Cook onion, stirring occasionally, until translucent, about 5 minutes.

Add cabbage, potatoes, water, broth, bay leaf, thyme, and salt. Bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.

Meanwhile, put a large nonstick frying pan over moderate heat. Add sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Drain sausage on paper towels. Before serving soup, remove bay leaf and stir in sausage.

Makes 4 servings.

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