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, July 15, 2013

Bird TLC Day at Spenard Farmers Market July 20!

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)

Think of Farmers Markets as fresh food and vegetable carnivals! One of the most popular events at the Spenard Farmers Market is Bird TLC Day that offers a free photo opportunity and up-close Alaskan experience for visiting friends and family. Bird TLC is dedicated to rehabilitating sick, injured or orphaned wild birds and providing avian education programs to the public. Trained volunteers with Bird TLC will bring carefully selected non-releasable wild birds to share with Market-goers. Hands-on (artifacts) and educational information on avian ecology and conservation will also be available, Saturday, July 20 from 9-2. http://www.birdtlc.net

For market-goers who choose from plentiful nutrient-dense fruits and vegetables available at the Market, you can ensure that you are getting a direct source of vitamins, minerals and fiber. The bonus is that fresh vegetables are naturally low in fat and calories! By shopping at the Spenard Farmers Market you are able to find specialty items as well as a wide variety and culturally diverse fresh food and vegetables such as squash blossoms, kohlrabi, heirloom tomatoes, Beet Fireweed bread, Mexican sweet rolls, Russian Pelmeni, Asian Fusion skewers, sweet chard, vinegars, barbeque rubs and a large selection of gluten-free items.  

A full Market of vendors is lined up Saturday July 20 including hand selected artisans, P&M Gardens, Glacier Seafoods, Big Woof Dog Treats, Wild Rose Natural Harvest, Dinkel's Veggies, Chugach Farm, Glacier Valley Farm, Brown Dog Farm, Spring Creek Farm, Fresh International Gardens, Ba-Lesca Brothers, Vitali’s Organic Veggies, Adina’s Acres, that are all in the prime of picking and harvesting. Saturday you will see tables and tubs loaded with green and yellow zucchini, red and green leaf lettuce, strawberries, green beans, broccoli, new potatoes--Red and Yukon Gold, pickling cucumbers (come early for your large purchases for making pickles), cabbage, sweet mixed-greens, sweet salad onions, tomatoes, dill, cilantro, chive, rhubarb, kohlrabi, spinach kale and more! 

Fresh music this week is singer/songwriter Michael Howard who released his first solo album The Caribou and the Wolf in 2012. (http://thecaribouandthewolf.com) The Caribou and the Wolf is a nine song musical journey. Depending on your personal taste, there are standout folk songs like “Frozen Winter Sun” and “I Am,” both deeply personal songs that rely heavily on clear, concise vocals and sparse guitar work. If you’re looking for indie rock dance jams, then title track “The Caribou and the Wolf” and the “Vancouver (BC) Remix” have you covered.

With the abundance of summer veggies here is a creative recipe for the grill that can be combined with just about any of your favorite Market picks.

Spenard Veggie Roll-Ups
-2 zucchini
-2 yellow squash
-3 carrots julienne style
-1/2 cup diced green onions*
-1/2 cup finely chopped radish*
-1/2 cup fresh cilantro chopped*
-1/2 c roasted red peppers bathed in flavored olive oil
-Olive oil or non-stick cooking spray
-4 oz. Goat or Feta Cheese (herb, garlic or dill flavored)
*Optional veggie ingredients
1. Using a very sharp potato peeler, cut each zucchini and yellow squash into thin, log strips. Spray a grilling mesh with nonstick cooking spray and set on a foil-lined baking sheet.

2. Arrange squash and zucchini strips on grilling mesh and baste with olive oil on both sides. Season with salt and pepper, garlic or your favorite seasoning. (Specialty bread dipping seasonings work great too)

3. Place the grilling mesh on hot grill, close the lid and grill for 3 to 5 minutes. Place a slice of grilled squash on a flat surface, sprinkle with goat cheese and any of your desired veggie ingredients. Top with another strip of grilled squash or zucchini. Roll up layered strips and secure each with crisscrossing toothpicks. Place on tray and drizzle with roasted red pepper olive oil and serve outdoors in the beautiful fresh, Alaska air! 

1 comment:

  1. Hi cindy shake

    Thank you very much for a nice and cool article. It is an alternative post by you. That is so cute. This is very nice post! I will bookmark this blog. I am operating a website that related on Wood business cards