Spenard Farmer's Market

"That Down-Home Funky Feeling of Belonging!" -AK on the GO
The 2014 Spenard Farmers Market is every Saturday, from May 17th through September 27, under the windmill in Spenard, Alaska at W. 26th and Spenard Road. The market hours are from 9-2.

Friday, March 7, 2014

Help GROW the Spenard Farmers Market -Join our Board of Directors!

The Spenard Farmers Market is seeking new ENTHUSIASTIC board members to GROW our Market! If you love COMMUNITY, FRESH AIR & VEGGIES and are willing to commit to the mission and vision of the Spenard Farmers Market please consider applying to spenardfarmersmarket@gmail.com Att: Open Board Seats

Saturday, March 1, 2014

The 2014 Vendor Application is HERE!

The Parker’s general store was housed in a Quonset hut on Spenard Road and Fireweed Lane and with no surfaced roads, dust was heavy as cars sped by in the summer. For a few years Nancy Parker operated the first Spenard Post Office in that Quonset hut before a small post office was built around the corner on Fireweed Lane. Photo courtesy http://growingupanchorage.com/category/spenard/

The first day of MARCH and what a great day to announce that the volunteers of the Spenard Farmer's Market have held their FIRST meeting of the Year! Well it's that time of year to start thinking about planting and summer activities and with that we announce that the 2014 season application is here:

We're looking forward to another great season in sunny Spenard and cetainly eager to see your smiling faces at our little home grown market. so fill out the application so we can start assigning stalls in a couple of months. we missed you all and hope you'll join us again.
The parking lot at Chilkoot Charlie's will soon be filled with Anchorage's BEST vendors and volunteers!  

Wednesday, September 18, 2013

Saturday, September 21 is Superstar Cauliflower Appreciation Day at the Spenard Farmers Market!

Step aside cheese sauce. One simple star vegetable is making headlines with foodies everywhere. Chefs, bloggers and those looking for new ways to eat healthy are finding the cruciferous vegetable, cauliflower, is not only versatile but also savory. Available in a variety of colors, shapes and sizes, cauliflower is sneaking into dishes from appetizers to desserts. No longer limited to being bathed in cheese sauce, locavores are exploring new ways of preparing cauliflower that will transform and enhance its natural flavors, like high heat roasting for a savory soup. (see the recipe below) The vendors at Spenard Farmers Market will be sharing their best varieties of cauliflower with heads of florets larger than bowling balls! After Saturday, you may never look at a head of cauliflower the same again. With only two more markets left, now is the time to explore all that the Market has to offer! Stock up on gifts from our artisans and get free literature at the information booth on canning to take advantage of the fall bounty. Free inspiration and recipe cards celebrating the produce world’s newest star, the cauliflower, will be also be available!

Other vendor highlights include: P&M Garden Services will have vine ripened tomatoes, fresh herbs and jasmine house plants. Chugach Farm will feature their monster cauliflower, leeks, sweet celery, beet greens, pestos, rosehip kombucha, seasonal cranberry rose and a special lemonbalm vinegar. Black Bear Farm will have zucchini, kale and collard greens. Glacier Valley Farm will feature beets, sweet salad onions, Yukon gold and purple potatoes that will make a lovely September potato soup or roasted for flavor! Wildrose Natural Harvest is working up another batch of raspberry jalapeno vinaigrette for Saturday along with, blueberry bread, hand-milled apricot cornbread, lavender plants, and a new honey infused soap. Brown Dog Farm will be harvesting jumbo carrots, beets and vitamin packed kale just in time for the Market. Ba-Lescas Brothers are known for their sweet varieties of salad greens, tofu, beans, lettuce, white sweet chard and a sweet, intense garlic that is so flavorful you use only half as much! Dinkel's Veggies will have the bowling ball sized cauliflower perfect for the recipe below along with vine ripened tomatoes, cabbage and tender green broccoli florets. Midnight Sun Farm called in from the field and said they will have lovely purple potatoes and even honey

Servings: 8

2 heads cauliflower or 1 Alaska-size (about 4 1/2 pounds total)
1/4 cup olive oil
Sea Salt to taste
1 quart chicken broth (or more for a thinner soup), divided
1 pint half-and-half
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh thyme, plus 8 sprigs to garnish
2 cloves minced garlic or more to taste
Pinch of white pepper
10 slices smoked bacon (or 3 slices country ham), minced and cooked

-Heat the oven to 400 F. Line baking sheet with foil.
-Use a paring knife to carefully cut out and discard the core of each head of cauliflower, then cut the heads into large florets. Place the florets in a large bowl and drizzle with the olive oil. Toss to coat evenly. Sprinkle with about 2 teaspoons of salt, tossing to coat.
Arrange the florets in a single layer on the prepared baking sheet. Roast for 30 minutes, then use tongs to flip the florets, then roast for another 30 minutes, or until the florets are deeply caramelized and golden.
-Transfer the florets to a blender and add 2 cups of the broth. Puree, then add the half-and-half and puree for another 3 minutes, or until completely smooth. The puree should be very thick. With the blender running, add the remaining broth, garlic, parsley, thyme and white pepper. Taste and adjust seasonings.
-The soup can be transferred to a saucepan and gently heated, or refrigerated overnight before reheating and serving. The flavor is best when it is allowed to rest overnight.
When ready to serve, garnish each bowl with a bit of cooked bacon and a sprig of fresh thyme. Serve in mugs or bowls for the big game on TV!

The Spenard Farmers Market is Anchorages only all volunteer-led Market offering a culturally rich mixture of vendors. Along with over 45 friendly vendors and community service booths, special events and musicians entertain each Saturday from May 18 - September 28 from 9:00 am - 2:00 pm in the Chilkoot Charlie’s windmill lot on Spenard Road between W. 25th and W. 26th Avenues. Only eligible vendors who meet strict criteria and fall under three vendor categories of “Alaska Grown/Caught,” “Locally Baked or Cooked” and “Locally Made Arts & Crafts” are selected to participate. Sprinkled in the Market mix each week are FREE special events, “Blooming Youth Booths”, Community Service booths, table top micro-vendors, local Spenard area businesses along with live, talented musicians who happily entertain vendors and market customers alike.

Wednesday, September 11, 2013

Saturday, September 14 is Fresh 49 Day with Rob Kinneen, Alaskan Chef Under the Windmill at the Spenard Farmers Market!


Where does a GIANT CABBAGE GO AFTER the Alaska State Fair? Why, to the Spenard Farmers Market of course! 

Keevan Dinkel of Dinkels Veggies will be bringing one of his Giant Cabbages to the Spenard Farmers Market SATURDAY September 14! This will be a great photo opportunity and give adoring veggie fans the opportunity to meet an Alaska Veggie Star -and the youngest farmer to win the coveted prize at the Alaska State Fair too! http://asf-wp.amicro.biz/blog/archives/1977#.UjM7whb8_7V

Alaskan Chef, Rob Kinneen

Alaskan Chef, Rob Kinneen started Fresh49.com to showcase Alaska’s food bounty and wanting to bring an “awareness and accessibility of Alaska’s food supply.” Working with market vendors on Saturday, Chef Rob will be filming webisodes on how to source local foods and the benefits of the SNAP program at the Spenard Farmers Market. Rob has shared one of his favorite Rhubarb recipes below.

Vendor highlights include Midnight Sun Farm with a large basket of fresh eating apples and pie apples, carrots, beets, honey, snow peas and sugar snap peas. Fresh International Gardens is harvesting potatoes, salad mix, cabbage, red Russian kale, Siberian kale, and garlic kale. Chugach Farm will have tall, flavor-filled leeks, celery, cauliflower, parsley, herb salt, blueberry basil vinegar, kombucha, pestos and all purpose salve for tired gardening hands! Black Bear Farms is harvesting more GIANT zucchini the size of babies! Glacier Valley Farm will have sweet beets, sweet salad onion, and carrots. Spring Creek Farm will have celery, carrots, broccoli, kale, basil and Brown Dog Farm is harvesting carrots, beets, kale, chard again this week. More carrots, beets zucchini, garlic, salsa peppers, cilantro, mint and  sweet salad greens will be offered by Ba-Lescas Brothers. Dinkel's Veggies will have tubs of carrots and broccoli. 

A traditional dessert that hails from the south of France via Spenard with Alaskan inspiration!

From Rob Kinneen, Alaskan Chef

Fruit base
12 oz rhubarb, cut into 1Ž2 in pieces
2 T Buttter
2 T brown sugar

BATTER ingredients
1Ž2 cup AP Flour
1Ž4 tsp kosher salt
2 eggs
2 Tbrown sugar
3Ž4 cup milk
1 T melted butter

1.     Heat oven to 425
2.     Mix the batter ingredients together, set aside.
3.     Over medium heat in a non aluminum pan, melt butter and brown sugar.
4.     Add rhubarb, cook one minute, achieving a glaze.
5.     Top the pan with the batter, put into athe oven
6.     Cook 10 to 12 minutes. 
7.     Serve with Crema

Spruce Tip Crema
1Ž2 cup water
1Ž4 cup sugar
1Ž4 cup spruce tips, chopped

1.     Boil water andsugar to duissolve.
2.     Add Spruce tips, take off heat to cool.
3.     In a separate bowl whip cream to soft peaks, fold in syrup.
4.     Top on clafoutis, ENJOY!

Tuesday, September 3, 2013

Saturday, September 7 is Food Preservation Day Under the Windmill at the Spenard Farmers Market!

Congratulations to Dawn Danner for her winning entry in the  Fresh Caught (and Bought!) Under the Windmill digital photo contest! 

Saturday, September 7 the Spenard Farmers Market will offer information and publications on gathering and preserving Alaska’s Bounty through the winter months. Publications from the Cooperative Extension Service that will be offered include Morel Mushrooms –A Guide for Selection and Use, Assembling a Can Sealer, A Harvest of Green Tomatoes, Canning Basics and others on making the most of our harvests.

The winner of the Fresh Caught (and Bought!) Under the Windmill digital photo contest is Dawn Danner who submitted the winning photo of her bicycle loaded with veggies after a trip to the Spenard Farmers Market! Dawn writes “Here's my bike after visiting the market.  It took me all day to cook, can, and pickle! (and eat, of course)” Congratulations Dawn who won $25 in tokens to use at the Spenard Farmers Market.

Second place winner in the
Fresh Caught (and Bought!)
Under the Windmill 
digital photo contest is
Jane Smalley!

Vendor highlights for Saturday include Roo's Garden who will offer infused vinegars, delicious and organic herb butter –a Market favorite! Chugach Farm is now harvesting leeks and onions celery. They will also have a new batch of herb salt and pesto, which is perfect for bread and pasta. Glacier Valley Farm reports that the carrots, kohlrabi, sweet salad onions are peak for sweetness and will have a tub of each. Brown Dog Farm is selling carrots, beets and tasty red onions perfect for salads or on the grill. Ba-Lescas Brothers will also be harvesting fresh Alaska celery and Dinkel's Veggies will be in the field this week harvesting carrots, red potatoes, broccoli, cauliflower. Special congratulations to 10-year-old Keevan Dinkel with his giant entry named “Bob” which won the largest cabbage competition at the Alaska State Fair weighing in at 92.3 pounds! This is the first time a in the competition’s 18 year history that a kid has won in the adult category! “Bob” fell short of a world record cabbage, which weighed 138.3 pounds in 2012.

In honor of the Dinkel Family and Keevan’s big win our recipe for the week is:
Spenard Everything Cole Slaw
Some say coleslaw should be sweet,* other say it should be tangy. You can adjust the amount of sugar to your own taste! Create the “Alaskan Skipper’s Slaw” by topping with shilled, fresh Alaska King Crab or Prince William Sound Spot Shrimp!
-1 large head of Alaska green or red cabbage, finely shredded
-3 large carrots, finely shredded
-1 red or white sweet onion, shredded
-1/2 bunch of green onions, chopped –using entire onion and stem
-add Market chives, dill, parsley and/or cilantro to taste
-1/4 cup cider vinegar cup
-1/4 cup of mayonnaise
-1/4 cup of sour cream
-2 tablespoons Dijon mustard
-2 tbs of lemon juice
-2 tbs sugar*
-1 teaspoon caraway seeds or celery seeds
-Course sea salt and fresh ground pepper to taste

1.     Toss all shredded veggies in a large bowl. Place mayonnaise, sour cream, vinegar, mustard, sugar and lemon juice in a small bowl and stir to combine. Let liquid sit for 10 minutes while you sip your favorite beverage.
2.     Toss all to combine, coating the shredded veggies. Cover and chill 2 hours for best flavor before serving.

Monday, August 26, 2013

Saturday, August 31 is Fresh Caught (and Bought!) Under the Windmill at the Spenard Farmers Market!

The Spenard Farmers Market will host the Fresh Caught (and Bought!) Under the Windmill digital photo contest. Take a photo of your Spenard Farmers Market bounty, or what delicious fresh foods you have prepared with your purchases from under the windmill. 

The winner of the digital photo contest will win $25 in tokens for the market, 2 additional photographers will each win a Spenard Farmers Market gift set. All winners will be featured on the Spenard Farmers Market Website! Photos must be submitted to spenardfarmersmarket@gmail.com by Thursday, September 5th at 5:00 pm. 

Under the windmill Alaska Gourmet will have fresh caught Halibut and fresh, never frozen sweet Alaska King Crab. Gordon Scott from Glacier Seafoods reports the Alaska Spot Shrimp he’s been pulling up this week from Prince William Sound are larger than average and will be perfect on skewers for a Labor Day weekend barbecue (see recipe below). For fresh caught, hot off the grill and ready-made, Fishalicious will be cooking Copper River Smoked Salmon Sliders on Saturday. Other vendor highlights include Fiery Arts Studio/Midnight Sun Farm, golden Alaska honey, plump red raspberries, kholrabi, and Blue Scotch kale. Roo's Garden has original seasoned salt, lavender sugar, and even rosemary shampoo! P&M Garden Services will feature a variety of greenhouse herbs, English cucumbers, lovely, fragrant jasmine and other hardy houseplants. Chugach Farms will be harvesting purple cauliflower, broccoli, peas, in Chickaloon and be making fresh batches of pesto, herb salt, herb vinegars, kombucha for Saturday. Black Bear Farms has grown flavorful and HUGE zucchini that are the size of small babies! Glacier Valley Farm is hoping their big beets will be ready and will for sure have carrots, and their very own variety of sweet salad onions. Spring Creek Farm will have fresh fennel, and summer squash. Wildrose Alaska Natural Harvest will have a large selection of pepper jellies, wild berry vinaigrettes, wild berry breads, and lavender plants. Brown Dog Farm will also offer beets (with nutrient packed greens), carrots, and Rainbow Swiss Chard. Be-Lescas Brothers will have celery, four kinds of beans, and sugar snap peas which are perfect for canning. Dinkel's Veggies will have a table full of vine-ripened tomatoes and tubs of red and Yukon Gold potatoes –perfect for baking this weekend!

Spicy Spenard Spots for the Barbie
Alaska Spot Shrimp are prized for their sweet delicate flavor and firm texture that make them perfect to skewer and grill on the barbecue. This recipe calls for sweet onions and peppers but you can also use other favorite grilling veggies including eggplant or summer squash.

-1/2 cup canola oil
-1/4 cup minced fresh parsley
-3 tablespoons chili sauce
-2 tablespoons cider vinegar
-1 tablespoon soy sauce
-1/4 teaspoon cayenne pepper
-1/2 teaspoon ginger
-2 garlic cloves, minced
-1 teaspoon ground course pepper
-Salt to taste
-1 sweet white onion, quartered
-1 green or red pepper, quartered and cut into large chunks
-1 pound uncooked large Alaska Spot Shrimp, peeled and deveined

In a large resealable plastic bag, combine all ingredients (except onion, pepper and shrimp) and shake. Add shrimp, turn and coat; refrigerate for 30 minutes. Drain and discard marinade. On metal or soaked wooden skewers, alternate threading shrimp, onion and pepper. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Serve this sassy flavored shrimp over rice or a bed of seasoned, shredded cabbage.

The Spenard Farmers Market is Anchorages only all volunteer-led Market offering a culturally rich mixture of vendors. Along with over 45 friendly vendors and community service booths, special events and musicians entertain each Saturday from May 18 - September 28 from 9:00 am - 2:00 pm in the Chilkoot Charlie’s windmill lot on Spenard Road between W. 25th and W. 26th Avenues. Only eligible vendors who meet strict criteria and fall under three vendor categories of “Alaska Grown/Caught,” “Locally Baked or Cooked” and “Locally Made Arts & Crafts” are selected to participate. Sprinkled in the Market mix each week are FREE special events, “Blooming Youth Booths”, Community Service booths, table top micro-vendors, local Spenard area businesses along with live, talented musicians who happily entertain vendors and market customers alike. 

Tuesday, August 20, 2013

It's Zucchini and a Food Drive for The Children’s Lunchbox!

Saturday, August 24 is All Things Zucchini Day at the Spenard Farmers Market and we will be leading a food drive for The Children’s Lunchbox.

Well it seems the theme of our Market lately is variety and abundance! Did you know that last week there were seven different types of Kale being offered by our vendors?! What a treat for market-goers, and on Saturday, we'd like our Market vendors and customers to share a bit of abundance with children who are less fortunate by bringing canned goods to the Children's Lunchbox Food Drive. Please consider bringing a donation bag of non-perishable food items to the Market this Saturday, August 24.

In 2012 the Anchorage School District collected income data which showed that over 18,000 of our students right here in Anchorage are living in poverty. They are AT-RISK of not having access to enough healthy food. There are thousands more in our outreaching communities. The Children’s Lunchbox system of getting food directly into the hands of young elementary students is a unique and successful one. In 2012 The Children’s Lunchbox prepared and delivered more than 200,000 meals and are on track to increase that number by 20% this year because while it has been a year of many surprises and changes in the social and financial perspectives. One thing has remained consistent; there are hungry kids in Anchorage. On Saturday please consider bringing a donation of canned goods including chili, chicken, ravioli, tuna vegetables and soups. Other food that is needed includes oatmeal, fruit cups, granola bars and other non-perishable food items. With your donations we can make a difference in our community and in the loves of children.

Saturday, August 24th, is also “All Things Zucchini Day” at the Spenard Farmers Market and early shoppers will get a deal from Glacier Valley Farms who are hosting a one day only $1 zucchini sale! The perfect time to stock up so you can preserve your zucchini and try our Spenard Skillet Zesty Zuch’s recipe. Urban Bamboo will feature a special Alaska Grown dish,  Fritto misto, which is a delicious Italian dish with Alaska Grown zucchini breaded and fried, with house made tomato marinara. Ba-Lesca Brothers will have beautiful Zucchini Blossoms for sale and A Pie Stop will feature homemade from scratch zucchini bread. Zucchini bread will be sold by the loaf to take home, or by the slice to eat at the market also from Black Bear Farms. Free information cards from the Anchorage Food Mosaic will feature "Ten unique ways to use all that zucchini!" and "Ways to preserve your zucchini harvest." Stop by the information booth to pick up your free cards and or visit anchoragefoodmosaic.com before you head to the market for shopping ideas. 

Other vendor Market Fresh highlights for Saturday include Fresh International Gardens is harvesting cabbage and gigantic collard greensRoo's Garden is picking basil, baby greens ( including beet greens), and mintP&M Garden Services has a wide variety of fresh from the greenhouse herbs, English cucumbers, along with hearty and unique house plants. Chugach Farm will have the popular purple cauliflower (that even picky kids will eat!), nutrient dense broccoli, turnips, kale, peas, herbs, carrots, scallions, Celtic sea salt herb blend vinegars, and Kombucha. Spring Creek Farm will have lovely cheddar cauliflowerWildrose Alaska Natural Harvest will be selling lavender plants, jalapeño peppers, jalapeño jellies, and herb breadsAlaska Gourmet will offer fresh Norton Sound red king crabBrown Dog Farm is harvesting fat and sweet carrots and beetsAlong with their just picked tubs of potatoes, cabbage, and carrots, Dinkel's Veggies will have sweet, vine-ripened tomatoesAdina's Acres will be selling their tender kale, sorrel mushrooms and ever-fragrant field mint. 

Laura Oden will be providing the musical entertainment on Saturday

Zesty Zuch’s Spenard Skillet Recipe
This recipe makes a nice dish for 6 people and tastes great with eggs, over pasta or on top of brown rice. You can mix and match other favorite Alaska Grown veggies but the real surprise flavor will be found in the browned chickpeas and zest of lemon. Give it a try!
-3 tablespoons olive oil
-sea salt and pepper to taste
-3 green onions, finely chopped
-1 small yellow onion
-1 1Ž2 cups cooked chickpeas
-2 cups chopped Kale (your favorite variety or mix!)
-3 medium zucchini, chopped
-zest and juice of 1Ž2 lemon
-red pepper flakes to taste

Heat half of the olive oil in a heavy skillet. Add a pinch of salt, green onions, yellow onion and chickpeas and sauté over medium heat until the chickpeas are golden brown and slightly crispy –this may take a while but will be worth the wait. Add the kale and cook for another minute until tender. Take everything out of the pan and set aside. In the same pan add the remaining olive oil, another pinch of salt, and the zucchini. Sauté until soft and they start to color. Add the chickpea mixture back to the skillet along with the lemon juice and zest.  Turn off the heat and top with red pepper flakes and additional salt and pepper to taste!

Want to know who will be at the Market Saturday?
Note that final Market placements usually occur on Fridays and the map will be updated weekly. Scroll down the Vendor list, click on the vendor name and their booth space will turn orange on the map to the right. 
Bookmark this link! (http://maps.managemymarket.com/1147)