Where does a GIANT CABBAGE GO AFTER the Alaska State Fair? Why, to the Spenard Farmers Market of course!
Keevan Dinkel of Dinkels Veggies will be bringing one of his Giant Cabbages to the Spenard Farmers Market SATURDAY September 14! This will be a great photo opportunity and give adoring veggie fans the opportunity to meet an Alaska Veggie Star -and the youngest farmer to win the coveted prize at the Alaska State Fair too! http://asf-wp.amicro.biz/blog/archives/1977#.UjM7whb8_7V
|Alaskan Chef, Rob Kinneen|
Alaskan Chef, Rob Kinneen started Fresh49.com to showcase Alaska’s food bounty and wanting to bring an “awareness and accessibility of Alaska’s food supply.” Working with market vendors on Saturday, Chef Rob will be filming webisodes on how to source local foods and the benefits of the SNAP program at the Spenard Farmers Market. Rob has shared one of his favorite Rhubarb recipes below.
Vendor highlights include Midnight Sun Farm with a large basket of fresh eating apples and pie apples, carrots, beets, honey, snow peas and sugar snap peas. Fresh International Gardens is harvesting potatoes, salad mix, cabbage, red Russian kale, Siberian kale, and garlic kale. Chugach Farm will have tall, flavor-filled leeks, celery, cauliflower, parsley, herb salt, blueberry basil vinegar, kombucha, pestos and all purpose salve for tired gardening hands! Black Bear Farms is harvesting more GIANT zucchini the size of babies! Glacier Valley Farm will have sweet beets, sweet salad onion, and carrots. Spring Creek Farm will have celery, carrots, broccoli, kale, basil and Brown Dog Farm is harvesting carrots, beets, kale, chard again this week. More carrots, beets zucchini, garlic, salsa peppers, cilantro, mint and sweet salad greens will be offered by Ba-Lescas Brothers. Dinkel's Veggies will have tubs of carrots and broccoli.
SPENARD RHUBARB CLAFOUTIS
A traditional dessert that hails from the south of France via Spenard with Alaskan inspiration!
From Rob Kinneen, Alaskan Chef
12 oz rhubarb, cut into 12 in pieces
2 T Buttter
2 T brown sugar
12 cup AP Flour
14 tsp kosher salt
2 Tbrown sugar
34 cup milk
1 T melted butter
1. Heat oven to 425
2. Mix the batter ingredients together, set aside.
3. Over medium heat in a non aluminum pan, melt butter and brown sugar.
4. Add rhubarb, cook one minute, achieving a glaze.
5. Top the pan with the batter, put into athe oven
6. Cook 10 to 12 minutes.
7. Serve with Crema
Spruce Tip Crema
12 cup water
14 cup sugar
14 cup spruce tips, chopped
1. Boil water andsugar to duissolve.
2. Add Spruce tips, take off heat to cool.
3. In a separate bowl whip cream to soft peaks, fold in syrup.
4. Top on clafoutis, ENJOY!