All of us Alaskans are getting ready for winter. Time to harvest what we can!
Most of us have salmon &/or other fish in the freezer. (When we had our recent windstorms, most of my friends and family were most concerned with how long the freezer could go without power–can’t let all that good fish go to mush!) In our house, we have 22 red salmon from the Copper River, thanks to my husband’s hard work dip-netting this summer.
Our freezer also has 2/12 cups of blueberries we picked at Hatcher Pass. (We ate fresh or cooked the rest but saved enough for a pie or crisp when we need a taste of summer.) And there are 2 quarts of rhubarb from the huge plant we share with our next-door neighbors. I’ve dried and bagged herbs tucked away in the pantry. (My marjoram was prolific this summer; the oregano did okay.)
I love to eat Alaska broccoli and carrots. I find they’re sweeter than the ones in the grocery store. Those I don’t grow in my own garden, but I buy as often as possible at farmers’ markets. I have 6 baggies of broccoli in the freezer that I cut up and blanched. There’s a bag of carrots in the refrigerator I plan to add to next weekend.
In the dead of winter, when the sun’s only up for four hours and I can barely remember what the summer sun feels like, it feels great to eat the salmon or berries or veggies and bring a piece of summer back. Plus, this is all-natural food I am proud to feed to my family.
Here’s a recipe for berry crisp that you can try with your own berries wherever you live. (Any kind of berries will do. If they’re frozen, just thaw them first.) I usually make this without measuring, so you have permission to “eyeball” things and add or subtract as needed for your own taste. 🙂
Place 2-3 cups of berries at the bottom of a 2-quart casserole. Sprinkle a little lemon juice on them if you like. In a separate bowl, mix 1 cup oats, 1/4 to 1/2 cup flour, 1/3 to 1/2 cup brown sugar, 1 tsp. of cinnamon, 1/2 tsp.nutmeg and allspice. (Optional: add 1/2 cup nuts or granola.) Mix together and cut in 2 tbl. butter or margarine. Spoon oat mixture on top of berries. Cook in 375 degrees oven for 30 minutes or until berries are bubbling and crisp is golden brown.
cross-posted on AKRWA blog, http://www.akrwa.blogspot.com/