#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
Read more here: http://www.adn.com/2013/07/26/2993452/blueberries-in-july.html#storylink=cpy
Read more here: http://www.adn.com/2013/08/20/3034382/akfood-keep-calm-and-kale-on.html#storylink=cpy
Julia O'Malley
Anchorage