Harvest/Buy Local/Cook + Eat
Text and Photos by Abigail Blinn
There is quite a bit of food growing around Southeast Alaska and many ways to explore the summer harvest! I’m sharing some local growers and foodie’s favorite recipes, tips, and tricks for using garlic scapes and kale. These two vegetables grow in abundance this time of year and experimentation is necessary to take full advantage. Many of these recipes also include other local items available this time of year.
Kale is in the brassica family, along with broccoli, cauliflower, Brussel sprouts, and cabbage. The cool temperatures in the southeast summers make for perfect growing conditions. You’ll find a few different varieties in Southeast Alaska, most commonly curly kale, white or red Russian kale, and dinosaur or Tuscan kale. Kale is available June through October, or until the first frost.
Storage and Preservation Tips:
Kale has a longer shelf life than other greens. Cloth bags can be used to keep kale in the fridge. Soak the bags in cold water and wring out before putting the kale inside. Make sure to rewet the bag every few days. For long-term storage, blanch using the same method mentioned with the garlic scapes, and store it in a freezer-safe container for up to 6 months.
Kale can also be fermented using the following carrot and kimchi recipe for long term storage.
Download a recipe and info card about kale at: https://www.saltandsoilmarketplace.com/recipes
Find more information & resources here:
UAF Cooperative Extension: