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Looking at a beef cut chart can be surprisingly revealing. Most people recognize familiar cuts like ribeye, tenderloin, sirloin, brisket, and chuck roast, but few stop to consider how much of each cut actually comes from a single harvest.

While premium steaks often receive the most attention, ground beef represents the largest share of nearly every harvest. Most of us have spent our lives shopping in grocery stores where every cut seems endlessly available, regardless of season or supply. Our experience has been quite different. By raising and selling beef on a much smaller scale, it becomes much easier to see the natural limits of every harvest and appreciate the whole picture, not just the steaks. Even when a beef is cut to maximize premium steaks, those cuts represent only a small fraction of the final yield, while ground beef remains the foundation of many family meals.

Over the last several years, we’ve watched more and more families make ground beef a regular part of their meal planning. Whether it becomes burgers on the grill, tacos for a weeknight dinner, a pot of chili, or a favorite family recipe, ground beef has steadily become one of the most requested products we offer.

The current harvest is still making its way through the aging and processing stages. In the coming weeks, we’ll begin bringing this season’s beef back to market and share more about what this year’s harvest will look like.

Stay Well Fed,

Brenna & Kenny

A few weeks ago, our first beef harvest of the 2026 season took place. The beef is currently dry aging and should be available at the growers market in the coming weeks.

Every year feels a little different. Rainfall changes, grass changes, cattle markets change, customer demand changes. Some years move quietly along and others seem to shift all at once. This season already feels more like the latter.

Over the last several years, we’ve watched more and more families move toward grassfed beef, especially ground beef. What was once an occasional purchase for many families has increasingly become a weekly staple. Ground beef has steadily become one of the most dependable staples in many households.

At the same time, the broader cattle market has changed considerably across the United States and much of North America. Herd sizes remain tight, demand continues to be strong, and raising cattle on grass in a dry climate has never been a particularly simple endeavor. Even with all the modern systems surrounding food production, much of it still comes back to rain, pasture, timing, and patience.

One thing we have learned over the years is that customers overwhelmingly gravitate toward certain cuts while others move much more slowly. As a result, we’ll likely simplify portions of our beef program this season and focus more heavily on the cuts people use and enjoy most regularly.

The season always begins quietly, but there is already a lot taking shape this year. We’ll share more details as we progress, but we wanted to give everyone a small early glimpse into this year’s harvest and some of the changing realities surrounding beef production here in the Southwest.

More soon.

Kenny & Brenna

The more we talk about wild Alaska salmon, the more I’m reminded how much there is to learn. Even after more than 20 years catching it, selling it, cooking it, and watching consumer preferences shift, salmon still refuses to become simple.

A thoughtful reader recently asked two excellent questions: does sockeye contain more astaxanthin than coho, and where does all the sockeye actually go after harvest? Those questions get right to the heart of how people understand wild salmon, because color, nutrition, abundance, and markets all shape what customers see and what they believe.

There are five species of wild Alaska salmon: king, sockeye, coho, keta, and pink. In Alaska, fishermen often call those same fish kings, reds, silvers, dogs or chums, and humpies. Over the years we’ve sold all five species in different forms, including steaks, filets, portions, whole fish, and H&G salmon.

Each species has its own place. King salmon, also known as Chinook, is the largest, richest, and most prized, but availability is limited and carefully managed. Sockeye is firm, deeply colored, durable, and heavily valued in both domestic and export markets. Coho is balanced, mild, and versatile, which is one reason so many fishermen like it for eating. Keta is leaner and especially valued internationally for its roe, while pink salmon is the smallest and most abundant of the five, often familiar to people through canned salmon.

The color question is fascinating because it is both meaningful and easy to overstate. Wild salmon get their red, orange, and pink color from carotenoids in their marine diet, especially astaxanthin, which moves up the food chain through plankton, krill, and other small crustaceans. Sockeye generally contains more astaxanthin than coho, which helps explain its deeper color, but every fish is different. Diet, age, ocean conditions, harvest timing, and natural variation all matter.

Astaxanthin is one reason sockeye is so visually striking. It is also an antioxidant, which is why many health-minded customers pay attention to it. But flesh color is still only one part of the salmon story. It does not automatically tell you which salmon has more omega-3s, which one cooks better, which one your family will prefer, or which one belongs on your table on a normal weeknight.

That is where people often confuse a strong visual signal with the entire quality conversation. Sockeye deserves its reputation. It is abundant, nutrient-dense, beautiful, flavorful, and commercially important. But coho also has a real place, especially for people who want a milder flavor, a firm texture, and an easier fish to cook well.

The other question, where does all the sockeye go, has a longer answer. Alaska salmon has always been a global food. Once fishermen deliver their fish, processors, exporters, distributors, retailers, and foodservice buyers all influence where it ends up. Historically, Japan has been an especially strong market for high-quality sockeye and salmon roe, but Alaska salmon also moves through the United States, Europe, China, and broader Asian markets.

That global demand is one reason customers in the Lower 48 became so familiar with sockeye over time. It is not necessarily because sockeye is the only wild salmon worth eating. It is also because sockeye is harvested in large numbers, handles well, freezes well, ships well, and has the deep red color many shoppers learned to associate with wild salmon.

The 2026 Alaska salmon forecast gives a useful window into that broader picture. The Alaska Department of Fish and Game is forecasting a statewide commercial harvest of roughly 125.5 million salmon this year, including about 49.7 million sockeye, 56 million pink salmon, 17.2 million keta, and 2.4 million coho. Those interested in the full forecast and management details can read the complete ADF&G report here.

Pink salmon deserves a special note here because its numbers can swing dramatically from year to year. Pinks have a two-year life cycle, which creates separate odd-year and even-year lines that do not intermingle. In many areas of Alaska, odd-numbered years tend to produce larger pink harvests than even-numbered years, so a lower pink forecast in 2026 is not automatically a sign that salmon is “in trouble.” It is part of a long-observed biological cycle, with managers still watching escapement and run strength as the season unfolds.

Kodiak is a good example of how specific these forecasts can become. ADF&G does not simply announce one generic salmon number and walk away. The 2026 report looks at area-specific expectations, including Kodiak pink salmon and several sockeye systems such as Ayakulik, Karluk, Alitak, and Spiridon Lake. That level of detail matters because Alaska salmon fisheries are managed in real time, with enough fish needing to return to spawn before harvest opportunity is expanded.

Alaska’s salmon fishery is widely considered one of the best managed fisheries in the world. Forecasts are not guarantees, and harvests are not simply a matter of catching as much as possible. The fish have to return to spawn, the numbers have to make sense, and managers must constantly account for natural variation, ocean conditions, river systems, escapement goals, and the people who depend on salmon for food and work.

That complexity is exactly what makes wild salmon so interesting. These fish are food, but they are also biology, weather, ocean conditions, culture, market demand, family income, subsistence, international trade, and dinner. A single filet carries far more history than most people realize.

Maybe that is the point worth remembering. There is no single “best” salmon for every person, every kitchen, every season, or every market. There are five species of wild Alaska salmon, and each one tells a different part of the story.

Right now, our story happens to be coho. We’ll have plenty at market this weekend, and as the 2026 Alaska salmon season unfolds, we’ll continue watching the runs closely.

Want a quick guide to flavor, texture, and cooking methods for all five species?
Read: Which wild salmon is your favorite?

Catch you at the market,

Kenny

In 1995, I spent my first salmon season fishing in Kodiak, Alaska aboard the F/V Sea Mint, a 58-foot limit seiner built with a ferro cement hull back in the 1970s. A small fleet of these boats had been constructed during that era to experiment with the material, and the rounded hull gave the Sea Mint a reputation for handling rough weather well. The boat rolled constantly, and I was seasick for the first two weeks onboard. I seriously considered quitting more than once. By the end of the summer I had lost over 20 pounds, though honestly, I probably needed to.

The boat smelled like diesel fuel and wet wood, and I’ll never forget the constant idle of that old Caterpillar motor originally pulled from a retired bulldozer. During salmon season, that engine often ran for days straight. We usually only shut it down long enough to add oil and restart it before it got cold.

The Sea Mint had six bunks, a stand-up engine room, a full galley, and held enough fuel and water to stay out fishing for extended periods. Kodiak summers meant long daylight hours, harsh storms every couple weeks, and fishing schedules that often stretched 16 to 20 hours a day. Six straight hours of sleep was rare. Most of the time we were exhausted, cold, sore, hungry, or all four together.

The previous owner of the Sea Mint was an old fisherman we all called Whitey. He had just retired after roughly 40 years of fishing. Whitey was short, broad, and quiet. He helped us get the boat seaworthy for the summer salmon season and taught us the quirks, like using the pony motor to start the diesel engine. I didn’t know him well personally, but the stories about him were everywhere. One of the favorites was that when he ran the boat, he made his crew eat pink salmon and rice multiple times a week to save money on groceries. When our crew first took over the Sea Mint, we also found plenty of old Spam onboard from Whitey’s days running the boat.

When I first stepped onboard the Sea Mint, the boat had been purchased by a reputable fisherman who hired Captain Kane Fisher to run it. Kane already had solid experience fishing in Alaska and had earned a reputation as a top hand. That summer was Kane’s first year running a boat as captain, and it was also the first salmon season for Logan and me. The three of us had all attended New Mexico State University and played intramural rugby together before heading north. Kane hired us as greenhorns, while Mikey, who already had several seasons under his belt and most recently worked aboard a high liner, helped train us through that first summer with a relentlessly positive attitude.

Red salmon was considered the “money fish,” valuable, durable, and heavily desired by processors and export markets. Kane preferred silver salmon. Among many fishermen and captains, silver salmon was often the fish people most wanted to eat themselves. Kane liked silver salmon because it was rich like king salmon, but smaller, milder, and easy to eat often when you were hungry and working hard at sea.

We ate salmon onboard regularly, usually at least once a week and often more. As the cook onboard, I prepared most of the meals for the crew. Sometimes we made salmon nuggets that were beer battered and deep fried. Other times Kane preferred the silver salmon fileted, pin-boned, briefly brined in seawater, and baked skin-on with mayonnaise and sliced onions. It was usually served alongside rice and cabbage slaw because cabbage, carrots, and onions held up well on long trips offshore.

Nobody talked about omega-3s, astaxanthin, or nutrition trends back then. We were simply hungry young fishermen trying to stay warm, full, and in good spirits through long days and rough weather. Serious food mattered onboard, and that contributed greatly to morale.

One detail I still remember clearly is that Kane always scooped out the salmon belly for himself and left the rest of the filet for the crew. He also introduced me to sea urchin roe and cooked crab guts eaten straight from the ocean, which became my first introduction to what people now casually call sushi.

The first salmon I ever truly remember enjoying was fresh silver salmon eaten onboard the Sea Mint.

Captain Kane’s Coho

Ingredients
Coho salmon filet, skin on
Mayonnaise
White or yellow onion, sliced
Salt
Pepper

Method
Lay the salmon filet skin-side down in a baking dish. Spread a thin layer of mayonnaise over the top and cover with sliced onions. Season lightly with salt and pepper.

Bake until the onions soften and the salmon flakes easily with a fork. Serve with rice and simple cabbage slaw.

Not fancy, but after a long day on the water, it was exactly what we wanted to eat. Some things stay with you. If you’d like to taste the fish Alaska fishermen respected so much, come see us Saturday.

Eat Well,

Kenny

For many years now, a common request at the market has been simple: sockeye salmon.

That makes sense. Sockeye earned a strong reputation as more people began paying attention to where their food comes from and how it’s sourced. Its deep red color, rich flavor, and wide availability made it an easy and reliable choice.

What’s interesting is that when we first began offering wild Alaska salmon in the early 2000s, coho was the species American consumers preferred. It fit naturally into how people cooked and ate at home. In fact, coho was the only species we offered for the first few years, while all of our sockeye went by contract to Japan.

As wild salmon became more widely available across the US, sockeye became the most visible example. Large harvests made it easier for grocery stores to carry consistently, and its deep red color became a quick visual signal of “this is the good stuff.” What changed wasn’t the fish so much as how salmon showed up in the marketplace.

Color does tell a story, just not the whole story. Wild salmon get their color from carotenoids in their diet, primarily from krill and other small crustaceans. Species like sockeye tend to store more of that pigment, which results in the darker red flesh. Coho, while still rich in those same nutrients, expresses it a bit differently, resulting in a lighter, more orange-red color.

From ASMI data, all wild Alaska salmon are strong nutritional performers. A typical 3-ounce portion of coho provides about 20 grams of protein, roughly 900 milligrams of omega-3s, around 180% of your daily vitamin B12, and close to half your daily vitamin D. Sockeye comes in slightly higher in protein and vitamin D, while coho often edges higher in omega-3s and B12. The takeaway is simple: all five wild Alaska salmon species are nutrient-dense foods, and the differences are smaller than most people assume.

This is where coho deserves another look. Coho is balanced, with a clean, approachable flavor and a firm texture that holds up beautifully in the pan or oven. It’s rich enough to satisfy, but not so intense that it overwhelms the plate. In many kitchens, it behaves more like king salmon than people expect, which is worth noting as king salmon has become more limited in many areas of Alaska.

There’s also a practical side that often goes unspoken: coho is simply easier for most people to cook well. It’s forgiving, browns beautifully, holds moisture, and adapts to a range of cooking styles without demanding perfection.

If you’ve been cooking sockeye for years, nothing here is meant to replace that. It’s simply an invitation to expand the way you think about wild salmon and perhaps give coho another try. A good place to start is right in your own kitchen.

Crispy Skin Coho Salmon with Lemon & Brown Butter

Ingredients
Coho salmon portions, skin on
Salt
Fresh cracked pepper
Bariani Olive Oil
Butter
Garlic, lightly crushed
Fresh lemon

Method
Pat the salmon dry and season lightly with salt and pepper. Let it sit at room temperature for about 10 minutes.

Heat a skillet over medium heat with a thin layer of Bariani Olive Oil. Place the salmon skin-side down and let it cook undisturbed. The skin will crisp and release naturally when it’s ready.

As it cooks, add a few tablespoons of butter and the crushed garlic to the pan. Tilt the pan slightly and spoon the browned butter over the top of the fish.

Once the skin is crisp and the salmon is mostly cooked through, flip briefly to finish the top. Remove from heat and finish with a squeeze of fresh lemon.

Serve alongside whatever looks best at the growers market right now: spring onions, tender greens, garlic scapes, or a simple salad dressed with olive oil and lemon.

Sockeye has earned its place in many kitchens. Coho belongs right alongside it.

We’ll have an abundant supply of wild Alaska coho at market this Saturday, along with volume pricing on 10 and 20 pound bundles for those stocking up. If you’ve been meaning to give coho a fair shot, this is the time. If you’d like to place an order for market pickup, please do so by 3:00pm on Friday.

Come see us!

Brenna & Kenny

Next Wednesday, May 20, is World Bee Day, an international observance created to raise awareness about the importance of bees and other pollinators to our food supply. It’s also a reminder of how much of our food system depends on pollinators doing their work quietly in the background every single day.

Back in February and March, many of you followed along through our six part series covering why real honey crystallizes, understanding bee pollen, botanical sexism, bees at work, royal jelly, and finally, honey beyond the myths. Different topics, but all connected by the same thread: pollinators matter far more than most people realize.

The good news is that supporting them doesn’t require anything dramatic. A small patch of flowers, a few well chosen plants, or even a simple container garden can help provide forage for bees throughout the season.

Last weekend at the Los Ranchos Growers Market, the Master Gardeners highlighted several pollinator friendly plants that do particularly well in our dry climate, including:

Western Yarrow
Desert Marigold
Butterfly Weed
Chocolate Flower
Mexican Hat
Evening Primrose

Simple choices like these help build healthier ecosystems right in your own backyard.

If you already keep raw honey, bee pollen, or Power Honey in your kitchen, you’re more connected to this system than most. Power Honey, our blend of raw honey and bee pollen, remains one of the easiest ways to enjoy both together.

We’ll have honey, bee pollen, and Power Honey available at market this Saturday, and many of these bee friendly plants, along with others, can also be found throughout the growers market. Come say hello, pick up something good, and maybe bring home a few flowers for the bees while you’re at it. See you Saturday morning!

For the Bees,

Brenna & Kenny

Saturday mornings in Los Ranchos settle into a rhythm this time of year. You show up early, walk the market while it’s still cool, and start to see the season come together with spring greens and the first stretch of what’s ahead.

We’re so pleased to be back in New Mexico for the summer and we look forward to seeing you soon. We’re coming in strong to start the season with a solid lineup.

Coho salmon portions will be available in larger quantities, along with black cod. These are two we lean on heavily this time of year, and it’s a good opportunity to step in while selection is strong.

Green chile pork sausage will also be available, along with a limited selection of beef cuts including roasts, shanks, and short ribs as we finish out the current round. The next harvest is expected mid June.

If coho salmon tails have been on your radar, this is a good time to take a look. We’ve got a strong run on them to start the season.

If you’d like to stay up to date on product availability and current specials, we share those regularly through our email newsletter.

If you want something specific set aside, orders for market pickup can be placed by Friday at 3:00pm. Otherwise, come see us Saturday morning!

Stay Well Fed,

Brenna & Kenny

Thank you, Phoenix! This past season has been a meaningful one for us, and we’re grateful for your continued support, the conversations at the market, and the growing interest in high quality food and nutrition. You are all so appreciated!

We’ve wrapped up our spring markets and are heading to New Mexico for our summer harvest season. While we won’t be in Phoenix for the next several months, we do plan to make one return trip in mid-summer for those who would like to restock. We’ll share those details as they come together.

After that, we’ll be back in Arizona for our fall farmers market season, typically around mid-October, with a fresh round of products and a full table again.

For those of you in New Mexico, we’re looking forward to seeing you soon. We’re tentatively planning to return to the Los Ranchos Growers Market beginning Saturday, May 9, and will confirm that as we get closer. Keep a watch on our calendar page for details.

In the meantime, keep an eye on the newsletter for updates, timing, and details on our summer visit back to Phoenix. If there’s something you’d like us to cover in a future newsletter, feel free to let us know.

Stay Well Fed,

Brenna & Kenny

We’re heading into our final weekend in Phoenix, and Sunday, April 26 is the last day to get food from us before we leave for the summer. If you’ve been meaning to stock up, this is the time to do it while there’s still a solid variety available.

We’re offering a number of end-of-season specials this week on some of the items people tend to rely on most, including coho salmon, black cod, pork, and select cuts of beef. To see current specials and stay up to date on availability and timing, please join our mailing list.

We’ll also have smaller quantities of halibut and Pacific cod available, along with raw local honey, Medjool dates, and Bariani olive oil, and the insulated tote bags are back in stock as well. If there are specific items you’re hoping to pick up, it’s worth reaching out ahead of time so you can get exactly what you want, otherwise everything will be first come, first served as we move through the weekend.

We’ll be at the market with a nice variety available, and orders for pickup are due by 3:00pm on Friday. If you’re not able to make it out, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 is the last day to get food from us before we head to New Mexico, so if we don’t see you this weekend, have a great summer and keep an eye on the newsletter for our usual mid-summer trip back to Phoenix. Otherwise, we’ll be back in the fall.

Stay Well Fed,
Brenna & Kenny

With just one week left in our spring season in Phoenix, now is the time to stock up.

Pork tends to be one of the easiest ways to keep meals simple. A pound of green chile pork sausage in a skillet is usually most of the meal. Add a few eggs, toss in whatever vegetables you have on hand, serve it over rice, or keep it simple and eat it as-is. It’s quick, flexible, and something you’ll actually use.

Pork chops are a different kind of meal, but just as reliable. Thick cut, bone-in, and best when given a little attention, they’re something many of you already know how to work with. A simple approach goes a long way here, especially if you’ve made our pork chop recipe before. In addition to pork chops and sausage, we’ll also have a limited supply of pork shanks, ground pork, pork ribs, and pork lard.

Most of you already cook this way. You keep a few reliable things on hand and let them carry you through the week without much effort. With that in mind, we’re currently offering some exclusive year end deals to our subscribers. If you’d like to be notified of specials and sales, please join our mailing list.

Seafood is still well stocked, including coho salmon and black cod, along with halibut and Pacific cod. We’ll also have raw local honey, Medjool dates, and Bariani olive oil available. FishHugger insulated tote bags are back in stock too!

If there are specific items you’d like, we strongly recommend ordering in advance so you can get exactly what you want. Otherwise, everything will be first come, first served.

We’ll be at the market this weekend with everything on hand. If you’d like to place an order for pickup, please do so by 3:00pm on Friday for both Saturday and Sunday markets. If you’re not able to come to the market, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 will be our final day in Phoenix before we head to New Mexico for the summer.

Stay Well Fed,

Brenna & Kenny