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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...

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