Return to site

Currant-ly Curious

By Mary Goddard

I had the pleasure of sitting down with outdoor enthusiast Matt Goff for his radio show the Sitka Nature Show.

What I learned is that Matt has been exploring Sitka’s great outdoors his entire life and has poured his passion into his radio show for a solid ten years. We talked currants, as well as other Southeast Alaska berries, mushrooms, seaweed and most of all - curiosity.

The idea of being curious about our surroundings, including the plants, the berries, the prolific life that is right outside our backyards guided our on-air conversation. We agreed that there is a lifetime of discoveries to be made, right here where we live. If we take our time to discover we can uncover a variety of nourishing options to add to our kitchen tables.

broken image

Listen to our entire conversation by clicking link above.

With Forest Fresh Alaska we are on a mission to inspire you to curiosity about the endless culinary possibilities that lay in your own backyard and to encourage you to create something crave-worthy for your family and friends.

Get outside, explore, gather! Bring home something new. Let curiosity lead you to learn how to identify local edible plants and how you can add a new one (or two!) to your pantry.

Stay deliciously curious!

broken image

 Gray Currants

Shaáx or Ribes bracteosum

Gray currants are also refered to as Stink Currants or Skunk Currants. The entire plant is covered is covered with yellow glands that emit a skunk-like smell. They definitely have a unique taste, but for those of us who have grown up snacking on them, they are refreshing! They are safe to eat right off the bush. They can be made into wonderful syrups, jams and jellies. Try mixing them with other berries like blueberries or huckleberries if the straight currant flavor is too strong.