August - 2019

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Apple & Celery Salad w/ Walnuts & Mustard Vinaigrette

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 is fresh, it’s tender, and it deserves a front and center place at the table this week! This recipe calls for green apples, but any of the fresh and tart Alaska grown apples that are in season right now will be

Salmon Chowder

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 to be indoors in autumn in Alaska than snuggled up with a mug of hearty salmon chowder? This recipe calls for frozen corn, but subbing fresh Alaska grown corn gives it a decided boost. Of course, that’s only if

Alaska Grown Apples

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. We try to choose the best apples for fresh eating (ie that are sweeter and crisper) but some may be more tart than you’re used to. All of his apples are also great for baking or making applesauce. So if you need

Steamed Artichokes w/Garlic Aioli

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 at the base of the leaf is edible and can be eaten by scraping it off between your teeth. The center, or heart, of the artichoke is covered in some beautiful purple and translucent green petals. These translucen

New Potatoes w/ Parmesan and Fresh Herbs

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 are eaten fresh out of the ground, which means two things: First, it means that their skins are super-duper tender, often times so tender that new potatoes can be skinned with just a thumbnail. The lack of curing

Bok Choy, Cabbage, and Broccolini Chicken Noodles

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 are packed into many Alaska grown cold weather crops, and they’ve been scientifically proven to reduce your risk of cancer. This recipe calls for green cabbage, but red cabbage substitutes well if you don’t min

Lemon Ginger Carrots, Cabbage and Zucchini w/ Cannellini Beans

Chalk full of seasonal Alaskan veggies, this recipe is positively bursting with the fresh and bright flavors of ginger and lemon and makes an excellent addition to a grilled fillet of fresh Alaskan sockeye. It comes together quickly and easily and employs our favorite new way to use ginger—squeezed through a garlic press! On that note, watch the generous portion of ginger in this recipe. Stick to two tablespoons, roughly, and add additional ginger as needed. https://food52.co