THIS JUST IN!! Look who will be entertaining SFM Market goers on Saturday, 8/17 - Shamwari Marimba Ensemble of Homer, Alaska! WOOT!
The air has the aroma of smokehouses being stoked and flavoring our bounty from the sea and rivers! Preserving Alaska’s bounty is a tradition in Alaska and the Cooperative Extension Service will have information on “Home Canning Smoked Fish and Home Smoking Fish for Canning” with tips for preparing your fish for smoking, smoking for canning and canning your smoked fish at the Spenard Farmers Market Saturday, August 17. (see recipe below for Brown Sugar Salmon Brine)
Vendor highlights for Saturday include: Midnight Sun Farm will be picking lettuce, kale, (large leaf) Swiss chard, broccoli, turnips, sugar snap peas, snow peas and turnips. Fresh International Gardens- chives, salad, Siberian kale, beets. Chugach Farm- broccoli, cauliflower, turnips, beets, rainbow carrots, fresh herbs, pesto, Kombucha, her vinegars, leeks. Black Bear Farms- Kolarabi, zucchini, kale, onions, and greens. Glacier Valley Farm- will have huge, fat carrots, cauliflower, and sweet cherry tomatoes. Wildrose Alaska Natural Harvest- will be bringing blueberry balsamic vinegar, rosemary mustard. Alaska Gourmet will offer fresh king crab –that has been a Market favorite. Brown Dog Farm will be harvesting beets, carrots, scallions and kale on Friday in time to be fresh for the market. Ba-Lescas Brothers is picking peas, and will even have beautiful Alaska celery! Looking for bags of green beans, Dinkel's Veggies will have them!
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)
Brown Sugar Brine for Smoked Salmon
The basic recipe is 4 parts water to 1 part soy sauce with a ¼ cup of canning salt for every cup of soy sauce. 1 cup of brine will be needed per pound of salmon. Add dark brown sugar, garlic, ginger and honey to taste. Dill, cayenne pepper, onion and other seasonings and spices can be added to create your signature brine! Pyrex clear glass bakeware works well for marinating your fillets.
-8 pounds of salmon, skin on, rinsed, patted dry, cut into strips or small pieces
-8 cups of water
-2 cups of soy sauce
-1 ½ cups dark brown sugar
-1/2 cup sea, kosher, or canning salt
-1 ½ tbsp. minced, crushed garlic
-1 tbsp ginger
-2 tbsp Alaska honey
Arrange the salmon fillets in glass baking dishes or non-reactive containers and mix ingredients in a large bowl. Pour brine mixture over salmon, making sure fish is covered. Cover containers and marinate for about 8 hours in the refrigerator. Remove fillets from brine, pat dry with paper towels and arrange on racks to dry in the refrigerator for 6 to 8 hours. Smoke salmon according your smoker’s directions. Remember a slightly wet product is best suited for recipes and a drier product for snacking is usually preferred.