Spenard Farmer's Market

"That Down-Home Funky Feeling of Belonging!" -AK on the GO
The 2015 Spenard Farmers Market is every Saturday, from May 16th through September 26, under the windmill in Spenard, Alaska at W. 26th and Spenard Road. The market hours are from 9-2.

Monday, June 20, 2011

National Dairy Month and Bird TLC Day at the Market!

Ian with Alaska Shave Ice also sells handmade T-Shirts that say "It's Always Sunny in Spenard!"

The Spenard Farmer’s Market is celebrating National Dairy Month, Alaska style, by featuring the locally made goodness of our favorite Alaskan creamery. On June 25th from 9am-2pm, Matanuska Creamery will be offering market samples of Milk (1% and Whole) & Cookies! Also sample their Cheese Curds in a variety of flavors including: Garlic Dill, Chipotle, Salsa, Chive and Onion, Italian, Ranch. You can find the season’s first, fresh Mozzarella at the Market and NEW for this week will be the debut of their farm-fresh Pepper Jack Cheese, both available in half and one pound blocks. The Pepper Jack is a derivative of Monterey Jack that includes jalapeños and red peppers that is spicy, delicate and buttery that is open textured and semi-soft. Here is a special recipe from Shannon Kuhn of the Anchorage Food Mosaic Project of Wild Alaska Salmon and Matanuska Creamery Pepper Jack Quesadillas.

Wild Alaska Salmon and Matanuska Creamery Pepper Jack Quesadillas Recipe

1 fillet of Wild-caught Alaska salmon (smoked or baked)

1 medium onion, unpeeled, cut and quartered

1 shallot (optional)

2 large garlic cloves, peeled

1/4 cup olive or safflower oil

8 Taco Loco tortillas

1 cup coarsely grated Mat-Su Creamery pepperjack cheese

1/2 stick (1/4 cup) unsalted Mat-Su Creamery butter, softened

sea salt

Accompaniment: Mexico in Alaska salsa

*local items in bold


-Preheat oven to 350 degrees. Bake salmon at 350 degrees F for about 20 minutes.

Quarter the onion and shallot. Drizzle with oil, tossing to coat, and saute’ onion, shallot and garlic in a frying pan. Mix salmon, onion, shallot, and garlic with salt to taste, until smooth. Spread about one fourth salmon on each of 4 Taco Loco tortillas and sprinkle each with about one forth Mat-Su Creamery pepperjack cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter. Heat a griddle or cast iron pan over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board. Cut each quesadilla into 6 to 8 wedges, and serve warm with fresh Mexico in Alaska salsa. Enjoy!

It’s also Bird TLC Day at the Spenard Farmer’s Market this Saturday. Come meet various wild birds every two hours! Ginamaria Smith, the Bird Treatment and Learning Center Education Committee Co-Chairperson has organized for over 10 different birds as special guests to visit the Market including “Avery” the Stellar Jay, “Fang” a Boreal Owl, “Flame” a Short Horned Owl, “Crawford” a Raven, “Gandolf” a Great Horned Owl, “Artemis” a Great Horned Owl, “Sparky” a Bald Eagle, “Sebastian” a Northern Hawk Owl and “Jasper” a Rough Legged Hawk. The Bird TLC Education Program has over 25 wild birds that provide interactive educational programs that will engage and inspire a sense of wonder.

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