South Central Alaskans

Hey fellow Alaskans!
If you are in the Anchorage area, please join the Anchorage Permaculture Guild for a number of activities each month: Potluck/socials every second Sunday of the month: very informal, great time to share food and thoughts. There are workshops almost every month; usually the 3rd Saturday of the month. We are growing mushrooms for this month's workshop. There is a gathering at an area restaurant for Stammtisch, usually at the end of the month on a Saturday evening, for great, lively discussions of any and all topics. There will be the Seed Exchange on March 16th, 7-9 pm at the Anchorage Cooperative Extension, 1675 C St, Ste 100; everyone is invited. Seedling Exchange will be in April. The Permaculture Library is open. Yarducopia, thru ACAT, is turning lawns into food, and connecting gardeners with gardens. Most details are on the Anchorage Permaculture Guild FB page.

For those not interested in having anything to do with facebook, you can message me with your email address to receive info on events.

Food forest, garden and pond in the making. Growing 50 lbs of red currants, 40 lbs of black currants.

Permablitz happening in Anchorage June 5th! Yeah! Party!!!
http://alaskapermaculture.com

Anchorage was home for several decades back in the 80's and 90's
Not a lot of edible plants outside of berries that made it through the winter.
I still remember all the wild berries we picked and made into jelly each year.
Canned a lot of salmon each year.
So what are they growing now?

On our 1 acre homestead, red and black currants are the bumper, reliable fruits. Gooseberries. Apples. Service berries. Aronia. Mtn ash. Sea buckthorn. Raspberries. Nangoon berries. Strawberries. For greens, good King henry and Turkish rocket are super productive. Horseradish. Welch onions and Egyptian walking onions. Calorie crops are still potatoes, carrots, cabbage, of course.

What, no rhubarb. My grandmother, decades ago used to grow rhubarb and sell it to the jelly place in Homer.
I remember the raspberries and currents she use to grow also. I also used to pick raspberries along the railroad tracks around crow creek.
You have an impressive list that you grow.

If I remember right Anchorage was zone 3-4 depending if you were on the hillside or not.
Jerusalem artichokes are a perennial in Zones 3–8
If you got them from the northern states or Canada they might work for you.
I did not see garlic listed. You likely can grow some of the northern European types also. Likely one of the hardneck types would grow for you.
http://alaskabg.org/wp-content/uploads/2014/04/Growing-Garlic-in-Alaska.pdf

Oh yes tons of rhubarb. Yes, jerusalem artichokes, also fuki. Also Chinese artichokes. Gaint bluebells (flowers and leaves are tasty). And yes garlic, best results with Siberian. I also forgot Evans Bali cherry, nanny berry, hawthorn, hascap, and herbs and medicinals. Mushrooms. Lots of wine caps throughout the garden.
You are correct, still zone 3/4. We are about 800 ft above sea level so we are a bit colder and wetter than down the hill.

How about edible lupines. I know lupines grow like crazy along Turnagin arm.

Great for fixing nitrogen. I have read that lupines can be toxic.

Edible Lupines | Baker Creek Heirloom Seed Co
http://www.rareseeds.com/store/vegetables/edible-lupines/

In Europe they have a few varities that have been used for food.
I would buy some and see if any will overwinter.
This could be your feed when sprouted or cooked and mixed with fish oil.

You do have to process the edible lupines by soaking and cooking with several changes of water. The key to to soak and boil to remove any bitterness. If it tastes bitter you likely have some toxins still in the beans. As far as I know you CANNOT eat the wild Alaskan lupine.

Cover the beans with fresh water and set aside for 24 hours. During this period, drain, rinse, and replace water four times. They will swell and some will lose their peels. Drain and rinse the beans one more time and then cook them, in plenty of fresh water, between 2-1/2 to 3 hours. Remove a few and taste. If they are tender and absolutely not bitter anymore, they are ready to salt. - See more at:
http://www.greenprophet.com/2013/04/lupines-traditional-middle-eastern-snack-food-recipe/#sthash.IBM9wpJW.dpuf