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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...

December 7, 2017

For the curious, a quick little lesson on the difference between “shoots” & “sprouts” (yes, there IS a difference 😉):

October 26, 2017

As their name implies, pie pumpkins are often used in baking because of their great texture and superior flavor. Here is a great resource on how to turn that pumpkin into puree to be added to your next baking project:

September 15, 2017

There are hundreds of apple varieties grown in the valley and this time of year its mostly the baking varieties that are left—so that’s what we suggest you use your apples for if you find them too hard or tart for eating fresh. These will hold their shape well when bak...

September 1, 2017

Snow apple turnips are not your average turnips! They are great for fresh eating—believe me! Super juicy and sweet on the inside with just a little bit of spicy bite in the peel (you can peel for kiddos and just fed them the sweet flesh), a little bit similar to jicama...

July 27, 2017

Kohlrabi is a member of the brassica family (think cabbage, broccoli, etc). The bulb has a similarly sweet and mild flavor to jicama, and is crunchy and crisp like a radish but without the spiciness. Although the bulb part is the most often used (peeled first) you can...

July 20, 2017

So what exactly IS a garlic scape you might ask….it’s the flower bud of a garlic plant! That little bulby thing at the top would eventually become a flower if it was left attached to the plant, but it’s often removed so more energy can be directed to fattening up the g...

July 6, 2017

I know many people have access to rhubarb already and might be thinking, what am I going to do with all this rhubarb!? A good way to store rhubarb is to freeze it. Chop it into ¼ inch pieces and freeze on a cookie sheet so pieces freeze separately and not into one big...

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