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.

Tuesday, September 3, 2013

Saturday, September 7 is Food Preservation Day Under the Windmill at the Spenard Farmers Market!

Congratulations to Dawn Danner for her winning entry in the  Fresh Caught (and Bought!) Under the Windmill digital photo contest! 

Saturday, September 7 the Spenard Farmers Market will offer information and publications on gathering and preserving Alaska’s Bounty through the winter months. Publications from the Cooperative Extension Service that will be offered include Morel Mushrooms –A Guide for Selection and Use, Assembling a Can Sealer, A Harvest of Green Tomatoes, Canning Basics and others on making the most of our harvests.

The winner of the Fresh Caught (and Bought!) Under the Windmill digital photo contest is Dawn Danner who submitted the winning photo of her bicycle loaded with veggies after a trip to the Spenard Farmers Market! Dawn writes “Here's my bike after visiting the market.  It took me all day to cook, can, and pickle! (and eat, of course)” Congratulations Dawn who won $25 in tokens to use at the Spenard Farmers Market.

Second place winner in the
Fresh Caught (and Bought!)
Under the Windmill 
digital photo contest is
Jane Smalley!

Vendor highlights for Saturday include Roo's Garden who will offer infused vinegars, delicious and organic herb butter –a Market favorite! Chugach Farm is now harvesting leeks and onions celery. They will also have a new batch of herb salt and pesto, which is perfect for bread and pasta. Glacier Valley Farm reports that the carrots, kohlrabi, sweet salad onions are peak for sweetness and will have a tub of each. Brown Dog Farm is selling carrots, beets and tasty red onions perfect for salads or on the grill. Ba-Lescas Brothers will also be harvesting fresh Alaska celery and Dinkel's Veggies will be in the field this week harvesting carrots, red potatoes, broccoli, cauliflower. Special congratulations to 10-year-old Keevan Dinkel with his giant entry named “Bob” which won the largest cabbage competition at the Alaska State Fair weighing in at 92.3 pounds! This is the first time a in the competition’s 18 year history that a kid has won in the adult category! “Bob” fell short of a world record cabbage, which weighed 138.3 pounds in 2012.

In honor of the Dinkel Family and Keevan’s big win our recipe for the week is:
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.

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