Sign of spring: Farmers’ markets open

MAT-SU — As farmers begin plowing their fields and crafters take account of a winter spent creating, local farmers’ markets are preparing for the summer rush.

The Mat-Su Valley boasts two events that are commonly referred to as farmers’ markets — Wasilla Farmers Market and Friday Flings in Palmer. Both feature locally grown produce, handcrafted items and a glimpse back to the way life once was in the Valley.

Stacie Stigar, a member of the Friday Flings advisory committee, said the market is a unique event in the “heart of historical downtown Palmer. It’s an open air market in the most beautiful setting in the world.”

Stigar said Friday Flings include an variety of exciting events, Alaska-grown produce and locally crafted creations. This year, the committee is bringing back Veggies in Motion, a program that focuses on healthy living and illustrates that with giant vegetable art displays. The four-month fling will also include a popular salmon barbecue, juicing demonstration and Walk About Palmer.

Walk About Palmer is an event that encourages people to get out and explore the streets of Palmer. As an incentive, participants can walk their way to prizes and a healthier life, Stigar said.

When it comes to market side of the Friday Flings, Stigar said it features a number of local farmers who provide a variety of tasty food.

Lesley Dinkel, along with husband, Mark, owns Dinkel’s Veggies. The couple grows an assortment of vegetables and fruits it sells in Wasilla, Palmer and Anchorage.

“We do just about everything,” Dinkel said, adding they grow lettuce, zucchini, cabbage, onions and strawberries as part of the farm’s offerings.

Dinkel said corn, strawberries, zucchini and beans seem to be crowd favorites at the markets, but not all the produce is available every day. Leafy plants, like lettuce, are usually the first to become available and corn is available later in the growing season.

Now, the couple is working diligently to prepare for markets. With the ground still freezing at night, most of the work is focused inside. Seeds are planted in small trays and when the ground is completely thawed the seedlings will be transplanted into the fields.

Although the fields have yet to be planted, Dinkel said it’s crunch time at the farm.

“We’re using every moment of farm time that we can,” she said.

In Wasilla, organizers are gearing up for the Wasilla Farmers Market.

LeRoi Heaven is the board president of the Wasilla-Knik Historical Society — the group that organizes the market. Heaven has been involved with the market for 14 years and was instrumental in its creation.

“It was kind of a small market, but in the last three years it has really taken off,” Heaven said.

With that in mind, the market is opening an hour earlier this year. The market will also get an extra boost from an influx of tourists. For the first time, tour buses will stop at the market and museum for a quick look at Wasilla’s past and produce.

Similar to Friday Flings, the Wasilla Farmers Market offers a variety of local produce and crafts.

Although bigger farms like Dinkel’s Veggies have found a place at the market, small, hobby growers also participate.

Keith McCavit, a retired dentist, said he’s been taking his produce to the market for about five years. For the most part, he grows tomatoes, cucumbers and basil.

“It’s strictly a hobby,” McCavit said. “My main reward is having people tell me how great the tomatoes are.”

Growing veggies might be a hobby, but McCavit said he makes $2,000 to $2,700 at the market — enough to cover the costs associated with his greenhouse.

For more information about the Wasilla Farmers Market, contact Heaven at 376-5679. For Friday Flings information call 761-3500.

Contact Chris Gillow at chris.gillow@frontiersman.com or 352-2284.

IF YOU GO

Friday Flings

Where: Pavilion across from Visitor Information Center in Palmer

When: May 16 through Aug. 15, 11 a.m. to 6 p.m. every Friday

What: Fresh produce, crafts and events

Wasilla Farmers Market

Where: 300 Boundary Avenue, behind the Dorothy Page Museum

When: June 4 through Sept. 10, 11 a.m. to 6 p.m. every Wednesday

What: Fresh produce and crafts.