Countdown - Two Days

First of all -- Happy Easter, everyone!

Today's market: Anchorage Farmers' Market in Anchorage, Alaska (http://www.anchoragefarmersmarket.org/)

The market is located at 15th Ave. at Cordova Street in Anchorage.

I'm always surprised by Alaska. When I started researching farmers' markets I didn't think I'd find much of anything in Alaska. It's cold and dark for so much of year that even if there was a market there, surely it would be an inside market. Nope, there are actually a number of markets in Alaska, lots of them out of doors like the Anchorage market. In fact, the Anchorage market runs from the beginning of May until October, just like most of the other seasonal markets in the lower 48.

This picture does illustrate a few differences, though:

The truck says, "Arctic Organics" and it looks like at least one person is wearing a winter coat.

I also love moose. This one is particularly cute:


I was also surprised at how much is able to grow in Alaska. Here's a list of some of the items sold at the market:
tomatoes, broccoli raab, green cabbage, radicchio, and daikon, kohlrabi, zucchini, broccoli, Market Express ("snow apple") turnips, collards, mustard greens, turnip greens, Rainbow chard, kale (green, Redbor, Red Russian, and Toscano), spinach, various leaf lettuces, butter lettuces, romaine, greens mix, dandelion greens, arugula, scallions, tat soi, radishes, and nasturtium blossoms.

Herbs include: Genovese basil, marjoram, thyme, epazote, Italian and regular parsley, summer and winter savory, lemon and anise basil, sage, lovage, cilantro, chervil and chives.

Apple trees, too!

Anyone know what daikon or kohlrabi are?




Today's recipe:

Roast Salmon Fillet -- this is not something I created. I got it directly from this site:http://www.anchorage.net/678.cfm

I've made it before, though, with salmon direct from Alaska. My in-laws live there -- they're fisher-people and every once and a while they bring us fresh fish.

Ingredients:
4 ea - 7 oz salmon fillets
4 tbs. flour
1 teas. ground fennel seed
1 teas kosher salt
1/4 teas white pepper
olive oil for searing

Directions: Combine all ingredients to make seasoned flour. Coat salmon in flour mixture and shake off excess. Heat oil in a heavy skillet until a light haze forms. Place salmon fillet skin side up in pan and sear until well crusted. Turn over fillet and place in skillet in a 400* oven for approx. 8-10 minutes or just until done.