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September 18, 2019

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September 18, 2019

Collard greens, like Kale, tend to go unsung in the height of an Alaskan summer, but as the daylight wanes and there are fewer and fewer leafy greens coming out of the ground, hearty greens like these get to have their moment to shine. We like to eat our collard greens...

September 17, 2019

This soup recipe calls for three of the Alaska grown ingredients from this week’s CSA box—celery, carrot, and onion. This soup is fresh, light, and an excellent way to eat your fall vegies! This recipe calls for oats, but we prefer barley or even quinoa as a way to add...

September 11, 2019

The veggies in this week’s CSA box remind us how much we love a good Asian-inspired chop salad. There are about one thousand permutations of this available on the internet, but we think this recipe forms a nice, simple base.  

A few notes on substitutions, though....

September 11, 2019

If you’ve never tried a Kabocha squash, you’re in for a treat this week. This squash variety is round like a pumpkin, sweet like a sweet potato, and delicious like both of those two veggies!  Originally from Japan, Kabocha squash is fluffy and has a slightly nutty flav...

September 3, 2019

Leeks are like onions, only milder and more buttery when cooked. Leeks are generally sold with their greens attached, but unlike scallions, leek greens aren’t intended for consumption. As such, the first step a leek must undergo in your kitchen is trimming. Remove the...

September 3, 2019

We love it when recipe authors riff on classic sides and make them both healthier and tastier, and that’s just what this post from Love and Lemons has done. This broccoli salad is both hearty and healthy, and it’s just naughty enough to appeal as Alaska’s production of...

August 28, 2019

You might think that celery is nothing special—you might think that it is bitter, and dry, and best used hidden away under the layer of flavors in most any soup base. But that’s just because you haven’t tried Alaska grown celery. The stuff in your produce box this week...

August 27, 2019

One thing’s for sure, Alaska: It’s not 90 degrees outside anymore. As the wildfire smoke persists, the days get shorter, and root crops come fully into season, we’re sure we’re not the only ones who find ourselves wanting to spend more time indoors. And what better way...

August 21, 2019

What a treat we have this week, Alaska Grown apples! They are tasty, but don’t expect the same varieties and flavors you get in the grocery store. Our orchardist, Dan Elliot, grows close to 100 varieties of apples and all have slightly different flavors and textures. W...

August 14, 2019

If you’ve never eaten a fresh artichoke before, you’re in for a treat. A few things to note: The tips of artichoke leaves are fibrous and can even be thorny. For that reason, some people like to trim off the tips with a pair of kitchen shears before cooking. The flesh...

August 14, 2019

New potatoes are the first potato crop to come available each season and they are known for their smaller size and tenderness. Normal potatoes are cured for a few weeks to thicken their skins and thus increase their storability. Not so with new potatoes. New potatoes a...

August 7, 2019

This recipe manages to incorporate three cruciferous vegetables—broccolini, bok choy, and cabbage—which basically just means that this meal is a cancer fighting powerhouse thanks to the powerful punch of sulfur-containing compounds called glucosinolates. Glucosinolates...