By Julia O'Malley
This week AK cooks are all about the berries. You could be, too. There are good deals to be had at Costco ($3.50 for raspberries) and Fred's ($13 for five pounds of blueberries) and I've been hearing rumors about early blueberries in Southcentral. Can anyone confirm?
Trysha Mapley in Palmer made some garden strawberry-vanilla jam (recipe, please...). Anchorage's Kim Sunée was roughing out some free-form berry galettes (She says you can throw some rhubarb in, too). Sandra Firestack in Juneau made personal berry crisps (adorbs!) in mason jars. Alaska From Scratch's Maya Evoy has a blueberry-lime-buttermilk sherbet.
Meanwhile Megan Ancheta at Allergy-free Alaska posted her attempt at the holy grail of gluten-free baking: pizza crust. And in Fairbanks, News-Miner readers were riffing on zucchini.
The most interesting local food post I read this week comes from Anchorage Food Mosaic's Shannon Kuhn, writing for the Anchorage Press, all about how to use edible fireweed blossoms. Her ideas include ice cubes, pepper jelly, coffee syrup, creme brulee and... fettuccine?
I'll leave you with this NPR feature on canning on Prince of Wales Island, where they'll can up just about anything, including seal blubber and bear. (You're welcome to try that last one first.)
Contact me at jomalley@adn.com or 907-257-4591. To keep up with Alaska food news, follow my Twitter list: https://twitter.com/adn_jomalley/akfood
Anchorage