#AKfood: Foragers, hunters and harvesters

Julia O'Malley
Nagoonberries foraged from my secret spot on the Chugach National Forest
Julia O'Malley
Cranberries ready to be picked.
Susan Serna

#AKfood's feeds are all foragers and harvesters right now. Here's a sample from my visual spread: Maya Evoy of Alaska from Scratch had a nice haul of wild porcini, food-Instagramaholic Trysha Mapley was digging up potatoes, allergy-free cook Megan Lierman pulled some rainbow carrots, and Anchorage Food Mosaic's Shannon Kuhn made wild blueberry waffles

Th local blogosphere is heavy with wild food recipes including a salmon quiche recipe from Heidi Drygas, Sandra Firestack's three cheese moose lasagna and grilled oysters from Kim Sunée. 

Finally, it appears that giant local zucchini continues its (oppressive?) reign. A few cooks are still making the best of it. Allergy-free Alaska whipped up zucchini-sweet potato hashbrowns. Sandra Firestack from Juneau offers a versatile big-batch Alaska zucchini bread recipe. 

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



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Julia O'Malley
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