I’m on the beach harvesting a basketful of late-stage goose tongue leaves (suktéitl’, Lingít). I knew that goose tongue can be pickled, but I wanted to try to pickle the later-stage leaves at the end of the harvesting season that’ve grown larger but haven’t turned woody and lost flavor yet.
Salmon is an Alaska staple, and a series of University of Alaska Fairbanks Cooperative Extension workshops in Sitka will focus on salmon nutrition and how to cook and preserve the tasty and nutritious fish.