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.

Thursday, August 1, 2013

LOVE Your Pet Day at the Spenard Farmers Market August 3!




We are sending out a reminder to keep your kids, pets and gardens hydrated during these unseasonable warm temperatures! 


Another "much loved" Market Dog! See a special collection of our "Market Dogs" in a special eBook with the same title -all proceeds benefit the Market. 

This week at the Spenard Farmers Market it's LOVE YOUR PET Day! Special community vendors include Straw For Dogsan all volunteer, non profit that provides supplies and resources for pets outdoors. Straw For Dogs offers doghouses, straw, food, fencing as well as services such as spay/neuter and fostering/ rehoming. Big Woof Dog Treats is back and will will have a fresh batch of high-premium chicken jerky treats with all natural ingredients and no preservatives. Big Woof uses 100% chicken breast made in the USA with human-grade, American Humane Association certified chicken. Two paws up for Big Woof Dog Treats that are Market Dog approved! The Spenard Farmers Market Information booth will also have free information on Pet Spay and Neutering, Pet Adoption as well as many coupons and even a limited number of FREE dog treats for hungry Market Dogs! The Anchorage Waterways Council will be on hand with information for the community on the importance of cleaning up after our pets and to share the mission of AWC to protect, restore, and enhance the waterways, wetlands, and associated uplands of Anchorage.

Along with a full Market of vendors Alaska Coffee Roastery with Bison Coffee which consists of roasted barley from Delta Junction. Woolwood Studioand Gardens will have blooming hearty perennials, and a sale on remaining perennials. Alaska Gourmet Seafood will have Alaska King Crab (see recipe below) and fresh halibut.  Ba-lascas Brothers said it's Snow Pea time!  They will also have fava beans as they ripen in these warm temps for the season and fresh picked strawberries -if their son rises early in time to pick them Saturday morning! Adina's Acres has kale, heirloom tomatoes and even more kale –time to get out the Baked Kale Chip recipe…  New vendor, a Pie Stop will be making peanut butter pie, Dutch apple, pecan, rhubarb, and promised a customer that she would bring banana cream pie on Saturday. Fishalicious will be firing up her grill for king crab legs and crab cakes if you shop early.  Direct from the farm, Lesley Dinkel says this week we they would like to highlight their vine-ripened tomatoes!  "They are juicy and so fabulous you can eat them like you would any piece of fruit.  They dress up any meal and make sandwiches divine. Tomatoes are rich in Lycopene which is great for your heart. They have anti-inflammatory properties that help keep degenerative diseases away and they are rich in antioxidants. There is nothing like a vine-ripened tomato to turn any blah meal into a gourmet one.  Adding that vine-ripened tomato is a key to making you appear to be a great cook without the extra work!" Other Dinkel famous veggies will include potatoes, zucchini--green and yellow, cabbage, leaf lettuce, pickling cucumbers, beans, strawberries--Arrive early they go fast! 
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)



Spenard King Crab Cakes Courtesy of SFM vendor, Alaska Gourmet Seafood
1Ž2 cup minced red onion
1Ž2 cup minced celery
3Ž4 to 1 lb crabmeat, shell pieces removed, drain or squeeze meat to remove water
2 large eggs, lightly beaten
1 TBSP dry mustard
1Ž4 tsp salt
1Ž4 tsp black pepper
1Ž4 tsp cayenne pepper, or to taste
1Ž4 cup chopped parsley
1 cup panko or breadcrumbs
canola oil
-Heat a large skillet over medium heat. Add 1 tsp canola oil to pan. Add red onion and celery. Cook 5 min or until tender. Remove from heat and cool slightly.
-Combine crab, onion mixture, eggs, dry mustard, salt, black pepper, cayenne pepper, and parsley; mix until combined. Add panko or breadcrumbs; stir gently. Divide mixture into equal portions and flatten to 1Ž2-inch thick patties. Dredge in additional panko. Refrigerate for 30 minutes before cooking.
-Heat skillet over medium-high heat. Add 2 TBSP oil to pan. Add crab cakes and cook 3 minutes or until lightly browned. Turn over and cook 3 minutes or until done.
 *Serve with lemon wedges.

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