Alaskan Farm is in a season of transition as we develop our own land using regenerative practices.
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Arugula, beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chard, cucumbers, garlic, herbs, kale, kohlrabi, lettuce, leeks, mustard greens, onions, peas, potatoes, peppers, radishes, spinach, summer and winter squash, heirloom tomatoes, turnips and zucchini--plus some exciting surprises we hope to offer in addition to all this goodness!
Technically, your produce begins the process of decomposition the moment it is picked. The more time that passes, the weaker the vitamins and nutritive enzymes become. "Fresh” produce at a typical grocery store is often harvested immature, is weeks old, and therefore has lost much of its nutritional value, if it had any to begin with [think iceberg lettuce]. Even worse, many varieties are specifically bred and grown for the producers' best interests: ship-ability and storage, not great flavor and nutrition.
Unlike large-scale producers, we are committed to growing varieties based on flavor and nutrition for the highest quality produce possible. The very first and most important step is healthy soil, for which we rely on organic farming methods to achieve.
"The earth is the Lord's, and the fullness thereof; the world, and they that dwell therein." Psalm 24:1
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