Saturday, August 10, the Spenard Farmers Market will celebrate National Farmers Market Week, August 4-10 by providing a culturally diverse cross section of fresh art, food and music. Farmers markets play an important part in consumers having access to locally grown, farm fresh food items. The Spenard Farmers Market enables market-goers to develop personal relationships with farmer/growers, dedicated fishermen and gifted artisans that have all been hand selected for the quality of their products to participate at the Spenard Farmers Market. Saturday, skilled chefs from Fishalicious, Urban Bamboo, Bistro Red Beet, EAT, Grandma’s Kitchen, and Organic Oasis will offer food based on authentic recipes using locally grown, harvested and caught foods prepared fresh from 9am – 2pm. For early shoppers, free recipe cards will be available at the Market Information booth.
Entertaining the community Saturday, music will be performed by Alaska singer/songwriter Michael Howard, from his 9-track CD The Caribou and the Wolf (http://thecaribouandthewolf.com). Celebrating National Farmers Market Week vendor highlights include: Midnight Sun Farm with fresh picked raspberries, Swiss chard, kale, and sweet leaf lettuce. The refugees of Fresh Int'l Gardens will have (nutrient rich) dinosaur kale, red Russian kale, Siberian kale, broccoli, cilantro, and chives. Glacier Valley Farm will be at the Market with sweet strawberries, fresh Yensis Sweet onions and lovely, plump tomatoes. P&M Garden and Greenhouse will have English cucumbers and a number of priced-right perennials. Chugach Farm will harvest organic carrots, broccoli, cauliflower, celery, peas, turnips, pesto, and a large selection of specialty vinegars. Glacier Valley Farm will have Alaska-size jumbo carrots that will beat out the competition! Back by popular demand Alaska Gourmet will have Norton Sound fresh king crab! It’s beet week from Brown Dog Farm, Fava Beans from Ba-Lesca Brothers. Dinkel’s Veggies are picking green beans, big, fat zucchinis in all colors, and beautiful full florets of cauliflower!
Agriculture Secretary Tom Vilsack announced that there are now 8,144 farmers markets now listed in the USDA’s National Farmers Market Directory, up from about 5,000 in 2008! "Due to consumer demand for local food we are seeing an increase in the diversity of market offerings, and more participation from small businesses and farms," Agricultural Marketing Service Administrator Anne Alonzo said. "This year we are focusing on the sustainability and maturity of farmers markets- keeping new and old markets thriving and improving. Farmers markets around the country continue to be popular social events for families and communities."
“Farmers Markets are an important public face for agriculture and a critical part of our nation’s food system,” said USDA Secretary Tom Vilsack. “They provide benefits not only to the farmers looking for important income opportunities, but also help fill a growing consumer demand for fresh, healthy foods. In recent years, USDA has stepped up efforts to support local and regional marketing opportunities for producers, including a modernized Farmer’s Market Directory to help connect farmers, consumers, communities, and businesses around the country.” To help locate a farmers market near you, the directory can be found at farmersmarkets.usda.gov.
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.