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South Anchorage Farmers' Market Newsletter
- By Collaborative INSIGHTS
- Published 1 January 2008
- Local Farmers/Farmers Markets
- Unrated
Although it isn't exactly summer yet, it's not too early to get your name on the list to receive the South Anchorage Farmers' Market Newsletter. Regular visitors to this market can sign up to receive this newsletter to help them prepare for what to expect at the next marketplace. Read the issue below and follow the instructions on signing up. It's free, it's fresh.
With the growning number of consumers seeking local food sources, the choice of Farmers Markets throughout Alaska is also growing with great success. For a complete list of Farmers Markets click here.
Thursday, October 18, 2007
Greetings!
This will be the last newsletter of the year, since next Saturday is our last Farmers’ Market! Don’t forget, the location for these October market days is behind the Dimond Center, in front of the Dimond Center Hotel, near Wal*Mart. I don’t know about you, but I was sure impressed by the amazing variety of beautiful vegetables at the market last Saturday! And chilly temperatures or no, this is the time when our cold-temperature-loving produce is sweet and delicious after these frosts. Come out and stock up with all those long-storing vegetables: squash, cabbage, carrots, potatoes, onions, and beets. And get your last chance at the lovely green Alaskan vegetables!
I was amazed at the fresh greens at Mr. Rempel’s stand… of course I stocked up on more collards, but there was spinach, too! And I don’t think you can beat his carrots.
Don’t forget the delicious apple butter and jams at Alex Davis’ stand, and he had boxes of big, beautiful chioggia beets! (Yes, I bought a box… couldn’t resist!) You can still find the cheese from Cranberry Ridge Farms at Alex’s stand, too—have you tried all the varieties yet?
What about the fantastic variety of potatoes from Mr. Stockwell? He still has those dark purple potatoes, and my favorite, the Butterballs (they roast up so brown and caramelly—he thinks it’s because they have a higher sugar content) plus gorgeous little wrinkly Savoy cabbages!
Did you get a load of the storage onions at VanderWeele Farms? This will be the first year you can get Alaskan storage onions—how great is that? Unlike onions you buy at the grocery store, these onions are so fresh and juicy that they squeak when you cut them up. I’ll be cooking up hearty soups and stews all winter with those babies! I made an incredible tomato soup with them this week, but I’m going to save that recipe for my Bakery Bulletin next week. Email me at riseandshine@gci.net if you’d like to sign up. And have you bought your pumpkin yet?
David at Mile 5.2 Greenhouses still had lots of herbs that you can buy to overwinter in your window… wouldn’t it be fun to have fresh thyme for the picking all winter?
Rise & Shine Bakery has moved to winter venues—if you’d like more information about ordering and picking up bread through the winter, email us at riseandshine@gci.net.
Your turn!
I wanted to say thank you for a wonderful summer—without you, there would be no Farmers’ Market! I know it takes a special effort to come out and support your local farmers on Saturdays and Wednesdays, and it sure is appreciated. In that vein, as the Market Reporter, I’d like to ask YOU a few questions! After all, it’s your market! Do you have suggestions for us? We’d love to hear from you—what you like, what you don’t like about the market, and how we can serve you better. Don’t feel like you have to answer all the questions—we’d just love to hear your input on whatever you’d like to write about.
Market Logistics
Since last summer, the market has really taken off… How fantastic that the farmers came, and then you did, too!
1. How did you hear about the market?
2. What do you think about the hours and days of the market? The beginning dates and ending dates?
3. Any comments on the location?
4. How often did you go the market, and did you mostly hit the Wednesday market or the Saturday one?
Newsletter
This has been such a fun summer, reporting on what’s new at the different stands at the market, and sharing some of my favorite recipes.
1. What influence did the newsletter have on your market-going? Did it help remind you to go to the market on Saturday or Wednesday?
2. What did you think of the weekly commentaries on the fresh produce? Did you want more detailed descriptions of what the farmers had?
3. Did the descriptions of different vegetables and other foods inspire you to try new things, shop at different farmers’ stands, help you plan for your shopping, or your weekly meals? If so, how?
4. What did you think of the recipes? Did you wish the recipes were simpler, or more complicated? Did they inspire you to try vegetables or other foods that you hadn’t tried before?
5. What did you wish was in the newsletter that wasn’t there?
Food
We discovered this year that introducing a new vegetable to the market this year (eggplant) was quite successful. We think part of the reason for its success was because people had read about the eggplants in the newsletter. The newsletter can give farmers a little extra confidence to try growing new things, since they know I can get the information to you about a new product.
1. Do you have comments you’d like to share about the products you found at the market this year? Positive or negative, we’d appreciate your feedback.
2. Is there a new vegetable or fruit you’d like to see at the market that you think might be grown here? (Want to hear my idea? Fennel!)
3. What about other foods? Are there other Alaskan products you can think of that would be good additions to the market?
Next year
As a little preview for next year… the Saturday South Anchorage market will open in May—I’ll let you know in an email next year what Saturday it’ll start. The Wednesday market will start on July 2nd. The hours of the Saturday market next year will be the same as this year (9am-2pm), but the Wednesday market hours will be a bit earlier, and a bit shorter: from 10am to 4pm.
October 20: The last South Anchorage Farmers' Market of 2007! Hours: 10am-2pm
Location: Dimond Center, in front of the Dimond Center Hotel, behind the mall near WalMart.
For more information about the market, contact Arthur Keyes, South Anchorage Farmers' Market Manager, at 354-5833, or at amkeyes@mtaonline.net.
You’re getting this email because you’ve visited the South Anchorage Farmers' Market and signed up on our email list. Please respond to this email if you’d like to be removed from this list, or if you’ve gotten this message from a friend and would like to be added to the list. Also, let me know if you’d like back issues of the newsletter—just write to me at southanchoragefarmersmarket@gmail.com.
Cheers! And see you at the market!
Alison Arians
With the growning number of consumers seeking local food sources, the choice of Farmers Markets throughout Alaska is also growing with great success. For a complete list of Farmers Markets click here.
Thursday, October 18, 2007
Greetings!
This will be the last newsletter of the year, since next Saturday is our last Farmers’ Market! Don’t forget, the location for these October market days is behind the Dimond Center, in front of the Dimond Center Hotel, near Wal*Mart. I don’t know about you, but I was sure impressed by the amazing variety of beautiful vegetables at the market last Saturday! And chilly temperatures or no, this is the time when our cold-temperature-loving produce is sweet and delicious after these frosts. Come out and stock up with all those long-storing vegetables: squash, cabbage, carrots, potatoes, onions, and beets. And get your last chance at the lovely green Alaskan vegetables!
I was amazed at the fresh greens at Mr. Rempel’s stand… of course I stocked up on more collards, but there was spinach, too! And I don’t think you can beat his carrots.
Don’t forget the delicious apple butter and jams at Alex Davis’ stand, and he had boxes of big, beautiful chioggia beets! (Yes, I bought a box… couldn’t resist!) You can still find the cheese from Cranberry Ridge Farms at Alex’s stand, too—have you tried all the varieties yet?
What about the fantastic variety of potatoes from Mr. Stockwell? He still has those dark purple potatoes, and my favorite, the Butterballs (they roast up so brown and caramelly—he thinks it’s because they have a higher sugar content) plus gorgeous little wrinkly Savoy cabbages!
Did you get a load of the storage onions at VanderWeele Farms? This will be the first year you can get Alaskan storage onions—how great is that? Unlike onions you buy at the grocery store, these onions are so fresh and juicy that they squeak when you cut them up. I’ll be cooking up hearty soups and stews all winter with those babies! I made an incredible tomato soup with them this week, but I’m going to save that recipe for my Bakery Bulletin next week. Email me at riseandshine@gci.net if you’d like to sign up. And have you bought your pumpkin yet?
David at Mile 5.2 Greenhouses still had lots of herbs that you can buy to overwinter in your window… wouldn’t it be fun to have fresh thyme for the picking all winter?
Rise & Shine Bakery has moved to winter venues—if you’d like more information about ordering and picking up bread through the winter, email us at riseandshine@gci.net.
Your turn!
I wanted to say thank you for a wonderful summer—without you, there would be no Farmers’ Market! I know it takes a special effort to come out and support your local farmers on Saturdays and Wednesdays, and it sure is appreciated. In that vein, as the Market Reporter, I’d like to ask YOU a few questions! After all, it’s your market! Do you have suggestions for us? We’d love to hear from you—what you like, what you don’t like about the market, and how we can serve you better. Don’t feel like you have to answer all the questions—we’d just love to hear your input on whatever you’d like to write about.
Market Logistics
Since last summer, the market has really taken off… How fantastic that the farmers came, and then you did, too!
1. How did you hear about the market?
2. What do you think about the hours and days of the market? The beginning dates and ending dates?
3. Any comments on the location?
4. How often did you go the market, and did you mostly hit the Wednesday market or the Saturday one?
Newsletter
This has been such a fun summer, reporting on what’s new at the different stands at the market, and sharing some of my favorite recipes.
1. What influence did the newsletter have on your market-going? Did it help remind you to go to the market on Saturday or Wednesday?
2. What did you think of the weekly commentaries on the fresh produce? Did you want more detailed descriptions of what the farmers had?
3. Did the descriptions of different vegetables and other foods inspire you to try new things, shop at different farmers’ stands, help you plan for your shopping, or your weekly meals? If so, how?
4. What did you think of the recipes? Did you wish the recipes were simpler, or more complicated? Did they inspire you to try vegetables or other foods that you hadn’t tried before?
5. What did you wish was in the newsletter that wasn’t there?
Food
We discovered this year that introducing a new vegetable to the market this year (eggplant) was quite successful. We think part of the reason for its success was because people had read about the eggplants in the newsletter. The newsletter can give farmers a little extra confidence to try growing new things, since they know I can get the information to you about a new product.
1. Do you have comments you’d like to share about the products you found at the market this year? Positive or negative, we’d appreciate your feedback.
2. Is there a new vegetable or fruit you’d like to see at the market that you think might be grown here? (Want to hear my idea? Fennel!)
3. What about other foods? Are there other Alaskan products you can think of that would be good additions to the market?
Next year
As a little preview for next year… the Saturday South Anchorage market will open in May—I’ll let you know in an email next year what Saturday it’ll start. The Wednesday market will start on July 2nd. The hours of the Saturday market next year will be the same as this year (9am-2pm), but the Wednesday market hours will be a bit earlier, and a bit shorter: from 10am to 4pm.
October 20: The last South Anchorage Farmers' Market of 2007! Hours: 10am-2pm
Location: Dimond Center, in front of the Dimond Center Hotel, behind the mall near WalMart.
For more information about the market, contact Arthur Keyes, South Anchorage Farmers' Market Manager, at 354-5833, or at amkeyes@mtaonline.net.
You’re getting this email because you’ve visited the South Anchorage Farmers' Market and signed up on our email list. Please respond to this email if you’d like to be removed from this list, or if you’ve gotten this message from a friend and would like to be added to the list. Also, let me know if you’d like back issues of the newsletter—just write to me at southanchoragefarmersmarket@gmail.com.
Cheers! And see you at the market!
Alison Arians