I‘ve been watching the rhubarb carefully the past few weeks to check stalk length and leaf size.
It’s time.
Let the first harvest of the season begin! I picked the largest stalks that were either drooping towards the ground or were starting to block light to the newest incoming stalks.
Rhubarb makes a delightful salsa/slaw introduced to me through my friend Steve Jordan. His recipe includes a root, a hoot and a shoot. In this case the root is a turnip, the hoot are jalapeno peppers and the shoot is the rhubarb. It’s great on many things not the least of which is chips. Superb on grilled chicken or pork or wherever you need some zip to balance out the bland!
Give this Alaskan staple a kick with Sambal Chili Garlic paste
Every spring I start to take inventory of our freezer space, seeking out the forgotten and buried. The same items seem to be hoarded every winter because they have been saved for a “special” occasion or to serve to someone visiting from the lower 48.
This year’s stash included plenty of smoked salmon (including a few whole fillets I will need to make an occasion for) and precious frozen berries.
Below is a recipe that uses up those sometimes less than fresh looking food saver bags of smoked salmon. Wipe the frost off and give it a try before your next book club meeting.
It’s trendy, it’s sustainable, it’s what we do up here. It’s the best feeling in the world pulling a crab pot over the side of a boat to discover what sort of creatures crawled in. The feeling of eating the catch fresh that day is close to indescribable. In a sentence, its the way food was meant to be eaten. We hope you will enjoy following us on our stories of life in Alaska and the journey of collecting, hunting, fishing, and growing our food.
Cook pasta as per instructions on package. Remove from boiling water to a colander and run under cold water to stop the cooking process, drain and set aside. Use your fingers to break apart the cooked salmon into small pieces. In a large bowl combine mayonnaise, honey, salt, pepper, vinegar and salmon. Add pasta and mix thoroughly. Add frozen peas. The frozen peas will help to keep the pasta cool until it is ready to be served. If serving right away, pre-thaw peas.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.