Newsletter #59: Jam session
The zucchini vines are snaking out of the garden bed, the raspberry canes are heavy, and up in the Chugach mountains the blueberries are ripe. Kim Sunée is frying up squash blossoms this week. And I’m headed out with the boys and my bear spray to pick a bucket. Maybe you are too? Here are some of our best berry recipes to inspire you when you get back.
(If you’re not in the berry scene at all, skip to the bottom for a few more recipe treats.)
8. Berry bars.
It’s the season of filling freezers and using what’s in season. Still looking for ways to use up the last of the rhubarb? Here are some great recipes. Or maybe you need some something new to do with salmon? We have you covered there too, plus basics on how to grill and fillet. Oh: And if you’re headed to the farmers market this weekend, our market columnist Steve Edwards says to keep an eye out for a new local chocolate vendor.
Now, for making it all the way to the bottom of this lengthy letter, here’s a treat in keeping with the kind of summer we’ve had. Check out these recipes for baked Alaska and its cousin, baked Alyeska. Wouldn’t that be a fun project for your next dinner with friends?
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Here’s hoping you get a slice of blueberry pie while it’s still warm.