Saturday, August 24 is All Things Zucchini Day at the Spenard Farmers Market and we will be leading a food drive for The Children’s Lunchbox.
Well it seems the theme of our Market lately is variety and abundance! Did you know that last week there were seven different types of Kale being offered by our vendors?! What a treat for market-goers, and on Saturday, we'd like our Market vendors and customers to share a bit of abundance with children who are less fortunate by bringing canned goods to the Children's Lunchbox Food Drive. Please consider bringing a donation bag of non-perishable food items to the Market this Saturday, August 24.
In 2012 the Anchorage School District collected income data which showed that over 18,000 of our students right here in Anchorage are living in poverty. They are AT-RISK of not having access to enough healthy food. There are thousands more in our outreaching communities. The Children’s Lunchbox system of getting food directly into the hands of young elementary students is a unique and successful one. In 2012 The Children’s Lunchbox prepared and delivered more than 200,000 meals and are on track to increase that number by 20% this year because while it has been a year of many surprises and changes in the social and financial perspectives. One thing has remained consistent; there are hungry kids in Anchorage. On Saturday please consider bringing a donation of canned goods including chili, chicken, ravioli, tuna vegetables and soups. Other food that is needed includes oatmeal, fruit cups, granola bars and other non-perishable food items. With your donations we can make a difference in our community and in the loves of children.
Saturday, August 24th, is also “All Things Zucchini Day” at the Spenard Farmers Market and early shoppers will get a deal from Glacier Valley Farms who are hosting a one day only $1 zucchini sale! The perfect time to stock up so you can preserve your zucchini and try our Spenard Skillet Zesty Zuch’s recipe. Urban Bamboo will feature a special Alaska Grown dish, Fritto misto, which is a delicious Italian dish with Alaska Grown zucchini breaded and fried, with house made tomato marinara. Ba-Lesca Brothers will have beautiful Zucchini Blossoms for sale and A Pie Stop will feature homemade from scratch zucchini bread. Zucchini bread will be sold by the loaf to take home, or by the slice to eat at the market also from Black Bear Farms. Free information cards from the Anchorage Food Mosaic will feature "Ten unique ways to use all that zucchini!" and "Ways to preserve your zucchini harvest." Stop by the information booth to pick up your free cards and or visit anchoragefoodmosaic.com before you head to the market for shopping ideas.
Other vendor Market Fresh highlights for Saturday include Fresh International Gardens is harvesting cabbage and gigantic collard greens. Roo's Garden is picking basil, baby greens ( including beet greens), and mint. P&M Garden Services has a wide variety of fresh from the greenhouse herbs, English cucumbers, along with hearty and unique house plants. Chugach Farm will have the popular purple cauliflower (that even picky kids will eat!), nutrient dense broccoli, turnips, kale, peas, herbs, carrots, scallions, Celtic sea salt herb blend vinegars, and Kombucha. Spring Creek Farm will have lovely cheddar cauliflower. Wildrose Alaska Natural Harvest will be selling lavender plants, jalapeño peppers, jalapeño jellies, and herb breads. Alaska Gourmet will offer fresh Norton Sound red king crab. Brown Dog Farm is harvesting fat and sweet carrots and beets. Along with their just picked tubs of potatoes, cabbage, and carrots, Dinkel's Veggies will have sweet, vine-ripened tomatoes. Adina's Acres will be selling their tender kale, sorrel mushrooms and ever-fragrant field mint.
Laura Oden will be providing the musical entertainment on Saturday!
Zesty Zuch’s Spenard Skillet Recipe
This recipe makes a nice dish for 6 people and tastes great with eggs, over pasta or on top of brown rice. You can mix and match other favorite Alaska Grown veggies but the real surprise flavor will be found in the browned chickpeas and zest of lemon. Give it a try!
-3 tablespoons olive oil
-sea salt and pepper to taste
-3 green onions, finely chopped
-1 small yellow onion
-1 12 cups cooked chickpeas
-2 cups chopped Kale (your favorite variety or mix!)
-3 medium zucchini, chopped
-zest and juice of 12 lemon
-red pepper flakes to taste
Heat half of the olive oil in a heavy skillet. Add a pinch of salt, green onions, yellow onion and chickpeas and sauté over medium heat until the chickpeas are golden brown and slightly crispy –this may take a while but will be worth the wait. Add the kale and cook for another minute until tender. Take everything out of the pan and set aside. In the same pan add the remaining olive oil, another pinch of salt, and the zucchini. Sauté until soft and they start to color. Add the chickpea mixture back to the skillet along with the lemon juice and zest. Turn off the heat and top with red pepper flakes and additional salt and pepper to taste!
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)