To Market, to Market.

As a business, we do our best to offer every kitchen tool Alaskans need to bring nutritious, home-cooked meals to their tables. We particularly recognize the value of using fresh, locally grown foods and produce when preparing a recipe for the family, and the abundant Farmer’s Markets Alaska has to offer are the place to start.



That’s why we’re so excited to see the market tents going up around town! You’ll find them in just about every corner of town, on nearly every day of the week. If you haven’t found your favorite spot, or want to check out the whole circuit, you can find a complete listing from the Alaska’s Farmers Market Association in our guide at


We also loved this article about Alaska’s blossoming Farmers Market scene, originally printed in Alaska’s Best Kitchens, by Chef Amanda Cash of the Magpie – one of the gems of the Anchorage Farmers Market at 15th and Cordova. You’ll find her each Saturday, rain or shine, at her colorful corner booth offering delicious pairings straight from the farmer’s baskets to the plate. She knows how to bring the fresh flavors to life in menu items like Breakfast Egg Sandwiches and Grilled Barley Pizzas. And for a simple start to enjoying your market picks, she shared her Green Goddess Dip recipe that goes with just about anything crisp and dipp-able or green and dress-able!


Plus, if you’re looking for just the right tools to make the most of your produce, we’ve included a second clipping featuring picnic ready selections that make consuming the fresh foods as easy as choosing them! From our favorite picnic knife to the ever-handy collapsible market bag, they’ll keep meal prep quick and simple so your veggies don’t have a chance to be anything but fresh, delicious and nutritious.


So gather your change, bring a bag, and make room for fresh Alaskan Grown ingredients in your fridge, on your plate or in your picnic basket this Summer.

Green Goddess Dip

from Chef Amanda Cash of the Magpie

Serves 8

One of my favorites, this zippy dip can also be used as a dressing or spread.

1/2 cup parsley, chopped

3 green onions, chopped

1 T. tarragon, chopped

3 T. chives, chopped

1 T. white wine or tarragon vinegar

2 t. anchovy paste or 2 anchovies

1 clove garlic, peeled and sliced

1 c. high quality mayonnaise

1/2 c. plain Greek yogurt or sour cream

1 Meyer lemon or regular lemon, zested and juiced

1. Place all ingredients except lemon zest in a Vitamix blender and puree until smooth.  Stir in the lemon zest and put in a bowl.  Garnish with fresh herbs and serve with assorted vegetables, pita chips, crackers, etc.




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