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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...

August 7, 2019

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 n...

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