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Guide to Grilled Alaskan Vegetables

Alaska’s stunning landscapes and vibrant outdoor culture make it a prime destination for grilling enthusiasts.  Before you fire up the grill, why not consider growing your own vegetables to elevate your BBQ experience?

 



With a bit of planning and the right techniques, you can cultivate a variety of delicious veggies that are perfect for grilling in Alaska’s unique climate.  Start by choosing vegetables that thrive in cooler temperature and have relatively short growing seasons.  Cold-hardy options like potatoes, carrots, beets, and zucchini are excellent choices for Alaska’s climate.  These veggies can be sown directly into the garden once the soil has warmed up in the spring.





 Vegetable Varieties

Vegetable varieties that do well in Alaska include Black Beauty zucchini, Early Wonder and Ruby Queen beets, Little Finger and Nantes Fancy carrots, and potato varieties include Yukon Gold, Shepody, Kennebec, All Red, Bushes Peanut, Cal White, Red Chieftan, French Fingerling, and White Rural New Yorker. 

 



How to Grow

To maximize your harvest, consider utilizing raised beds or containers filled with nutrient-rich soil.  This allow for better drainage and soil temperature regulation, which are crucial for successful vegetable cultivation in Alaska.  As your vegetables grow, keep an eye of their progress while providing them with adequate water and nutrients.  Regularly fertilize your plants to ensure healthy growth and robust flavor.  Ken’s can assist you with fertilizer choices.  When it’s time to grill, harvest your homegrown veggies and prepare them with your favorite marinades or seasonings.


Whether you’re grilling tender zucchini skewers or savory potato wedges, incorporating homegrown vegetables into your Alaska BBQ adds a delicious and sustainable twist to outdoor cooking. 

 

So fire up the grill, embrace the Alaskan spirit, and enjoy the veggies of your labor!

 



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