10 things our dining writer can’t wait to eat at the Alaska State Fair
It begins and ends with oysters.
Food and Drink
Summer heat is speeding up the pace of vegetables coming through farmers markets
Market Fresh: Local tomatoes are winning, but the heat wave has put a damper on zucchini and green beans.
Celebrate late summer produce with a rustic tomato cheddar galette
A galette is basically a free-form, open-face tart that’s delicious as is, or serve with a green salad.
Walnut zucchini cake is a sweet way to use up your summer squash
Even sworn squash deniers will go back for seconds on this, especially if no one is looking.
How fish are helping grow basil and more at a Wasilla farm
Market Fresh: It’s also time for “bonkers” zucchini, carrots, fennel, rutabaga, parsley and celery.
Urban farm gives way to skills-building — and income — in Mountain View
Grow North Farm, an Anchorage Community Land Trust project, is bringing in customers as the season peaks.
Mexican dining remix: Jalapenos fills space left by departure of Carlos’ in South Anchorage
Dining review: Jalapenos, which has moved into the decades-old Mexican spot, offers a massive menu with staples like tender, savory carne asada and fajitas.
Tamales, fry bread, dumplings, Somalian food and more at Mountain View monthly market
The Mountain View Farmers Market, operated for three years by Anchorage Community Land Trust, has been replaced by Grow North Farm, which has a monthly themed market and a weekly farm stand.
How Alaska Eats: 13 Alaska wild berry recipes
Plus fried squash blossoms and baked Alaska.
Try new local chocolate made from hand-ground beans
Market Fresh: Southcentral Alaska vendors say, “The avalanche of produce is upon us.”
Squash blossoms, stuffed with cheese and fit to be fried
You can find the big, yellow blossoms at Anchorage farmers markets, and they have many potential applications.
How Alaska eats: Approach these fraught times with a plum (cake)
Plus zucchini brownies, buttermilk waffles and a perfect 100% Costco-purchase dinner.
This plummy dessert takes the cake
Plum cornmeal cake just takes one bowl, some ripe fruit and your choice of everything from citrus zest and almond extract to warming spices like cardamom and nutmeg.
Not into fishing? Direct order sockeye has begun. Plus, our warm summer means beautiful berries are headed to the farmers markets
Market Fresh: Catch 49 is back and Alaskans can choose from Copper River or Bristol Bay sockeye to fill their freezers. Farmers say berries are arriving in full force, along with cauliflower, tomatoes and more.
We’ve just lived through the greatest period of restaurant growth in U.S. history. Here’s why it’s ending.
A new book explains the sudden death of the golden age of dining out in America.
‘I don’t really know what’s left’: Dunleavy budget vetoes raze hemp program, threaten Alaska-grown store produce
The state agriculture division laid off 20 employees. Funding was cut for loans and seed inspections.
10 salmon recipes you can make right now, plus fillet and grill basics
Plus: Filleting, grilling and eating through Laura Cole’s menu at Muse.
Vegetables are mature earlier than farmers have ever seen; flowers are ready to go
“The growth-cycle this year is unprecedented,” with carrots, peas and broccoli heads “as big as a platter,” farmers market vendors say.
Former ‘Top Chef’ contestant takes over Anchorage’s Muse restaurant. So how’s the food?
Dining review: Laura Cole of 229 Parks Restaurant near Denali National Park has taken over the kitchen at the playfully chic dining space in the Anchorage Museum.
How Alaska eats: Take a chill pill with ice cube soup, and other curious, cool recipes
Blueberry-bourbon ribs, strawberry salsa and where to find supercharged summer vegetables