Assuming the weather holds, there are two more Saturday Farmers’ Markets this year in Anchorage: October 10 and October 17. Last week the tables were well-stocked with a wide array of vegetables; our purchases included lime-green Romanesco broccoli, yellow cauliflower, and a fresh-cut stalk of Brussels sprouts.
These vegetables, combined with a simple Mustard-Caper Butter, are absolutely delicious on their own, or served with grilled meat, poultry, or sausages. I rarely cook with butter, but do so here because it just tastes so damn good. Quick – head to your nearest farmers’ market for the ingredients!