Many Alaskans have perfected the art of the salmon burger. This week Anchorage's Megan Ancheta offers up a gluten-free version (including buns) that calls for sockeye. How do you make yours?
Speaking of sockeye, Midnight Sun Brewing tweets that this week local Sockeye Red IPA in cans will be available at Costco. (Just in time for Salmonstock!)
One more note on locavore protein: Food writer Sandra Firestack in Juneau has a very adorable, freezable recipe for venison mini-meatloaves. And, if you're looking to get some extra mileage out of your corn on the cob, Anchorage Food Mosaic has great tips for making stock.
Now on to dessert: Jennifer McGovern, writing on Kim Sunée's blog, was making a peach cardamom frozen yogurt. Heidi Drygas, of Chena Girl Cooks, has a peanut butter banana bread perfect for bringing on a camping trip. The News-Miner in Fairbanks has a decent collection recipes for berry jams and jellies.
Finally, I leave you with this moment of AK garden zen. Lovely.
By JULIA O'MALLEY