Change of seasons for local food scene

With Labor Day behind us and summer becoming more distant in the rear-view mirror, foodie thoughts are turning more toward the indoors.

But before fully ceding the season to the area’s restaurants, there’s still time to enjoy the fall harvest bounty here in the Mat-Su, as the final farm markets of the season still offer a chance for fresh local produce.

Wednesdays are the best for options. The Wasilla Farmer’s Market remains open through next week, Sept. 10, at Wonderland Park. With its assortment of vendors, including crafters and food trucks, the market offers more than just vegetables. It runs from 10 a.m. to 5 p.m.

Also on Wednesdays, the Matanuska Community Farmers Market will continue with outdoor markets from 4 to 7 p.m. through September at the Church of a Thousand Trees in downtown Palmer. In October, the market will move inside the church for a few more weekly openings. Moonstone Farm, near the Palmer KOA campground, will be open for Thursday and Saturday markets this week. Those run from 2 to 6 p.m. Moonstone’s Railcar Tasting Room will also be open for a variety of locally crafted beers, ciders, and wine. Beyond that, markets will be weather-dependent. Check Moonstone’s Facebook for upcoming announcements about additional markets.

Sun Circle Farm also remains open. The Tuesday roadside farm stand under the big purple roof is open from 4 to 7 p.m. in the Farm Loop area.

Sun Circle markets typically run through late September or early October, depending on weather and availability. Keep an eye on their website for news about fall openings.

Farther north, the Willow Farmers Market will be open Friday for the final time this year. Located at the Willow Community Center, Parks Highway Mile 69.5, the market runs from 2 to 7 p.m. Back inside, several local restaurants have transitioned to fall hours and are gearing up for special dinners and events later in the year.

After a summer of café-style service, Feather and Flour is transitioning to dinner service for September. As a celebration of the coming fall and its third year in Palmer, the Cobb Street restaurant will be featuring four-course harvest dinners that highlight local seafood, fruits, and vegetables. Offered three nights a week throughout September, the harvest dinners will be available to a single seating of 20 guests at 6 p.m. Days vary from week to week, so check Feather and Flour’s website for reservation availability. Typical of Feather and Flour’s culinary creativity under chef and co-owner Heather Greenwood, the fixed menu will bring the best and freshest of Alaska-grown and harvested ingredients to the dinner table. The evening will start with a seared Alaskan scallop with tomatoes and focaccia. That will be followed by a farmers market salad with percorino and house-made ranch.

The main course is a 6-ounce steak du jour with local potatoes, carrots, and herb chimichurri. Dessert is local raspberry trifle with lemon, Chantilly and local honey brittle.

The cost is $100 per person, with optional beverage pairings available as add-ons.

The harvest dinners are likely to be the final regular service dinners at Feather and Flour, which is teasing “a major shift at the beginning of October” on its Facebook.

“Don't worry! It's good news … and we will continue to provide fun, intentional, locally sourced food for the foreseeable future, just in new ways,” the Aug. 21 post stated. “Thank you all for sticking with us. We're looking forward to yet another season of change.”

Back in Wasilla, Everett’s Restaurant is looking forward to the first big wine dinner of the season. On Sept. 13, the lakeside eatery will turn the spotlight on the legendary Silver Oak cabernet, with three different vintages – 1994, 2005, and the current release – set to complement a multi-course “19th century dinner.”

It will be the first in a series of monthly wine dinners for the fall/winter months at Everett’s. The menu will include prime rib and macadamia-crusted halibut, along with appetizers, salad, bread and dessert.

Silver Oak pinot noir will also be poured, along with yet to be determined white and sparkling wines. The price is $269 per person.

Looking into October, The Grape Tap is planning a Halloween murder-mystery dinner. The Wasilla restaurant is open Tuesday through Saturday at 5 p.m.

Chop House at Lake Lucille has also reverted to fall hours. Lunch is no longer being served, but the full range of Chef/Owner Joshua Broda’s dinner menu, along with the best dinner views in the Valley, are available to diners every night except Tuesdays. Lounge doors open at 3:30 p.m. Dinner service begins at 4 p.m.