How Alaska eats: make-and-freeze, all-greens super pesto🌱, a proper berry pudding and backyard fire pit snacks 🍽

News, tips and tricks for anybody who eats in Alaska. All in one place. [View this page at adn.com]( Our greenest season By Julia O'Malley Late summer harvest from my cousin Tanya's garden in Spenard. (Photo by: Julia O'Malley/ADN) Newsletter #12: When you're neck-deep in kale I have been waking up at 6 a.m. to the sound of geese making practice flights.There's gold creeping into the birch leaves in the yard. The greens in the garden are cartoonishly overgrown. It's late summer, our greenest season. And it gets a person thinking about topping off the freezer. Especially, if your chard or kale is 2 feet tall, you might give some thought to [this week's Alaskana recipe for super adaptable, super nutritious, super pesto]( which can be made all year with Alaska herbs and greens (including fiddleheads, nettles, dandelion and wild subsistence greens). The recipe is built like Alaskans cook, with lots of substitutions for whatever you've got on hand. Make a double batch and throw half in the freezer. You'll be so psyched in November. If you're not growing greens, now is the time to buy them along with carrots, potatoes, beets and herbs. Our market columnist [Steve Edwards reports farmers markets right now are "a landslide of everything."]( Aside from making pesto, I like to take herbs like basil and tarragon, give them a quick pulse in the food processor, freeze them with water or olive oil in ice cube trays and then use them to brighten my winter sauces. [Get all your Alaska recipes and food news in one place! Get How Alaska Eats newsletter delivered to your inbox every Friday: [Sign up here]( We're also still at the apex of berry season. Kim Suneé has [a jewel-toned recipe for a British-style berry pudding]( that I'm pretty sure I'm going to make with challah bread from Fire Island Bakery and serve with a big ol' dollop of whipped cream. And, as I slow my roll into the calmer schedule that comes in the fall, I'm looking to do some backyard fire pit time. Next time I do, I might bring a hot bowl of [Maya Wilson's easy garlic edamame]( and wash them down with a nice local brew. [Find more recipes and food news in the ADN [Food and Drink]( section] Industrious cooks are busy testing wild game recipes and novel Spam recipes right now in the Alaskana Recipe Facebook Test Kitchen. You're welcome [to join them](. I'm also looking for advice on moose chili and wild game meatballs. [Email me](mailto:jomalley@adn.com) about that or anything else you're thinking, Alaska food-wise? Here's hoping you get a taste of grilled coho on a sunny evening. Thanks for reading. [ALASKANA RECIPE: FREEZER PERFECT ALASKA GREENS SUPER PESTO]( Julia O'Malley is working on a book at the Anchorage Museum about how Alaskans eat. Part of the project involves researching, testing and writing "Alaskana recipes" for dishes commonly made in Alaska's kitchens. You can sign up to receive her weekly Alaska food newsletter, "How Alaska eats," in your email inbox by visiting [adn.com/newsletter](. Find more classic Alaska recipes [here](. Copyright © 2018 Anchorage Daily News, All rights reserved. You are receiving this email because you opted in at our website to receive email updates. "How Alaska Eats" is our new newsletter focussed on the recipes and food options that make Alaska unique. If do not want to receive this email please choose 'unsubscribe'. Our mailing address is: Anchorage Daily News 300 W. 31st Ave.Anchorage, AK 99503 [Add us to your address book](//adn.us1.list-manage.com/vcard?u=186a3ffe5c9fcb68d09408dc5&id=04888e7980) Want to change how you receive these emails? You can [update your preferences]( or [unsubscribe from this list](.