Happy Summer

Happy summer FishHuggers! Wow, we haven’t sent an email all month! We’ve been having fun expanding our vegetable and flower gardens, planning cover crops, considering fruit and nut trees and doing lots of harvesting, foraging and tree work throughout the neighborhood. Overall, it’s been an incredibly productive summer from our perspective. We’ve enjoyed spending a lot of family time together too.

The Los Ranchos Growers Market is thriving, it’s high summer and there is a HUGE variety and abundance of in-season produce and food items from all your favorite local growers. We do virtually 100% of our produce shopping at the market and enjoy cooking and eating in season. Everyone in our family has tried their hand at a new recipe or two this summer. Thanks to a couple of local dairies and a sourdough bread maker down the street, we rarely have to set foot into a supermarket or grocery store. Food security is priceless.

We plan to be at the Los Ranchos Growers Market every Saturday through the end of September. Now is the time to consider stocking your freezer for the winter. We have an excellent supply of Alaska Wild Salmon and New Mexico Pasture Finished Beef. We also have New Mexico Pork back in stock! Ground Pork, Pork Sausage, Pork Chops, Bacon, Bones & Lard. If you need assistance determining your freezer needs, please contact us, we’re here to help. We recommend ordering in advance to reserve exactly what you want. 

If you’d rather not attend the market, we’re willing to deliver your order. We have measures in place for a completely contactless delivery to your door. Please call or message us with orders, questions or further inquiry.

PHOENIX: We intend to be back at Roadrunner Park and Ahwatukee Farmers Markets around Halloween through Thanksgiving for the fall season. We look forward to seeing you then!

We appreciate you all and we welcome your feedback, input and suggestions at any time.

Eat Well,

Kenny & Brenna Aschbacher ~ The FishHuggers

Los Ranchos Market Tomorrow

We’re really looking forward to getting back to the market tomorrow for the peak of the season! Looks like a nice variety of tomatoes and cucumbers are coming in now and we can’t wait to see the selection of summer produce. It’s going to be great to see everyone and stock up on local fruit and veggies for our fridge this week. We’ll have an excellent selection of Alaska Wild Sockeye and Keta Salmon and a few large portions of Black Cod/Sablefish. If you’re interested in Keta Salmon Caviar, please let us know! Our summer harvest schedule is back on track so we’ll also be bringing a variety of cuts of our local New Mexico Pasture-Finished Beef: Steaks, Roasts & Bones, Grind/Ground Beef (lean or juicy).

Our general plan is to be here in New Mexico through the end of September this season. Please check our calendar of events frequently as we’re keeping markets updated only 2-3 weeks in advance. Please consider stocking your freezer and pantry for the winter. If you need assistance determining your family’s freezer needs or are shopping for a group or others, please let us know, we’re here to help! If you need a freezer, we have a few available, please contact us for details.

PHOENIX: For now, we plan to be back in Arizona around mid-October through early December…we will keep you posted of any changes or details as soon as we can, please let us know if you have questions in the meantime.

In Health & Happiness,

Kenny & Brenna Aschbacher-The FishHuggers

Rotate Stock

I decided to buy extra chest freezers and keep them full over 10 years ago. After a few years of seasonal fruit harvests, a few containers of peaches and bags of raspberries end up at the bottom or line the freezer doors. With more fresh fruit showing up at the markets to eat and process, I have been brewing mead with local honey and old fruit. Even fruit that is freezer burned and not fit for jams and jellies has worked out to be refreshing mead with a nose of fresh fruit.

My evolved method is with a 5 gallon food grade bucket. Fill the bucket half full with any combination of fresh or frozen fruit. Add one gallon of local honey and seal the lid. Shake the bucket a couple of times a day for 3 days. Remove lid and strain fruit pulp into a 1 gallon glass jar to make vinegar. Top the bucket off with filtered water 2 inches from the top. Add yeast or 1/2 liter of the previous batch of mead. Install a $1 interlock into the lid to release carbon dioxide (CO2) pressure and seal lid on tight. Store in a cool place for 6 to 8 weeks until it stops bubbling and “choogling”. Bottle and drink or age for 6 to 12 months for best results. A 5 gallon bucket should yield 18 liters of 13% ABV. 

My favorite meads are usually mixed with sparkling water over a jumbo ice cube, rimmed on the inside of the glass with a drizzle of honey. My favorite combinations are:

Cherry Chocolate Red Chile ~ Port

Cherry Lime ~ Dry

Pomegranate Elderberry ~ Port

White Grape and Green Chile ~ Champagne

Meyer Lemon Pucker ~ Extra Dry

Grapefruit Raspberry ~ Dry

Blueberry Blackberry Marionberry ~ Sweet

Cleaning last years fruit out of the freezer makes room to defrost as needed and/or fill back up with half a hog, half a case of salmon or a quarter beef. We’re harvesting New Mexico Pasture-Finished Grass-fed Beef on a regular basis this summer and have a hog harvest date scheduled for late July. Our Alaska Wild Salmon supply is in excellent shape and the boats are fishing now! Please let us know if you’d like to place an order or review your freezer and pantry needs.

I want another boat

It’s time to shift our focus to harvesting, so we won’t be at the growers market this weekend. Catch us back in Los Ranchos next Saturday, July 4th!

I’d like to tell you a little story about some boats in my life.

I have enjoyed living and working on boats and around boat people. The tightest quarters was on the F/V Halcyon back in 1997-1999. Originally a 38 foot fiberglass LeClercq, it was stretched to 41 feet to safely flood the fish hold to 23,000 pound capacity. The 4 bunks were tight to the bow with shared foot space, so you hoped for short crew with a good sense of humor. The Halcyon had an Adriatic diesel stove for heat and cooking with a small inverter for a dorm fridge and small power tools. 100 gallons of cold water allowed week long trips, at most, from the home port of Alitak, Alaska. She was the envy of the fleet in the late 1970’s and a top producer at that time. Running on low fuel and with little ice in the fish hold, the Halcyon has a shallow draft of 13 inches. She is capable of seining salmon in 10 feet of water, rolling along a sandy bottom in small seas and a light wind. When a storm popped up, we could stick it out to 4 foot seas before we would run for cover to the Alitak cannery or anchor up and ride it out with a nap and a few good books (Hugo’s Les Miserables and Heinlein’s Stranger in a Strange Land). It was a good introduction to commercial fishing and a great boat to learn the basics of seamanship. Fishing the Halcyon with good friends you could trust with your life was like camping with a small paycheck.

The most luxurious boat of my career was the 58 foot F/V Aleutian Belle out of Kodiak, Alaska. 6 large bunks for crew with warm storage for all your gear. The captain’s quarters includes a roomy bunk with a comfy pilot house on top. The galley can serve 6 for a month at sea with hot showers and washer + dryer. Fish hold capacity of 119,000 pounds of pink salmon held at 34.5 degrees F. Diesel fuel use of about 100 gallons per day. Satellite radio & tv, wide screen, 300+ movie collection, espresso machine, all electric full size oven/stove, full size fridge, chest freezer, toaster, microwave…EVERY amenity! The Belle has a deep draft, 8 foot waterline most of the time with a heavy deep net built for heavy seas and gale force wind in deep water on capes in heavy currents to catch the most fish. Aleutian Belle fishing is a serious commitment for pros only. These guys keep running hard, 18 hour days for 90 days straight (and that’s just salmon). It earned me good money and life long friends. I had the best set of my career on the Belle, we hauled 69,000 pounds of salmon in 20 minutes!

I have a boat idea in my mind that I want to share with you. I want to create some of the boat experience without the cold water and sharks. I want a cellar underground to cure meat and ferment honey for myself and others. I want to bury a 30 foot fiberglass or wooden boat in the middle of my New Mexico farm. My style of B&B will privately sit in a sea of wildflowers and food growing all around. Is anyone interested in a farm tour culminating in a landlocked sailboat with appetizers made on site beside an oak fire with a glass of boat made Sovereign Meade I make from local honey and hand picked fruit? Entertainment to education, or maybe a bit of both, we call it: edutainment. What is the value of this experience? From farmy to fancy…

Common topics and salons:

Commercial Fish Training 101

Smoke Salmon like a Pro

Knife Sharpening and Ax Throwing

Sovereign Meade Prospectus

Honey Ice Cream Prospectus

Hunter-Gatherer Stories: The Good, The Bad, and The Ugly

Spontaneous Healing through Food and Fellowship

Church of Food

Sustainable Living

Thanks everybody, have a great week! Now I’m hungry, I’m going to fix lunch.


Kenny Aschbacher-The FishHugger

Phoenix July 8&9 – Please Order

We intend to be available in Phoenix on Wednesday and Thursday, July 8 & 9 for those who order in advance. Please place your order via email or phone by Wednesday, July 1. Our New Mexico Grassfed Pasture-Finished Beef is back in stock…we know you’ve been looking forward to that! Alaska Wild Sockeye and Keta Salmon are in abundant supply and we’ll even have a bit of Black Cod. Don’t forget the Arizona Local Raw Honey (we have a small selection of specialty raw regional honey too), Bariani Olive Oil and Kenny’s Spice Rub. While supplies last, we also have a small selection of pork in inventory…not enough to list on the website. Cuts currently include: Pork Chops, Pork Fresh Side (sliced) and Pork Belly (unsliced). Please call or email for pork details.

We find that most customers are best satisfied with a custom order. Eat what you want when you want it. Should you require assistance in determining your long-term freezer needs or if you are ordering for a group or multiple families, please let us know, we’re here to help! Our website is updated with the current product list and pricing information, including a few smaller package options. For convenience, here are our bulk stock up options (July 2020) to get you through the summer and/or share with others:

Sockeye Salmon – Case (30 pounds) = $480

Sockeye Salmon – Half Case (15 pounds) = $250

Keta Salmon – Case (30 pounds) = $340

Keta Salmon – Half Case (15 pounds) = $180

Ground Beef – Case (25 pounds) = $300

Ground Beef – Half Case (12 pounds) = $144

Honey Quarts – Case (12 quart jars/3 gallons) = $180

Honey Table Jars – Case (12x12oz jars/1 gallon) $65

Again, please place your order via phone or email by Wednesday July 1. Orders will be picked up at our Phoenix home (near Thomas Rd & 44th St) ONLY by appointment on Wednesday and Thursday, July 8 & 9. Please request your preferred appointment date and time when you order. We will be staggering pick up appointments to minimize contact. We offer completely contactless transactions and curbside pick up, please advise us of your preference.

If you have already put in a Phoenix order for July and haven’t heard back from us, please re-confirm…we don’t want to miss you!

We welcome any further inquiry, feedback, input or suggestions anytime. Typically, most questions and concerns are best answered by phone. Please call us…we can’t always answer immediately, however, we do return voice messages. Alternatively, you are welcome to schedule a phone consultation via email.

We appreciate you and look forward to helping you stock your freezer and pantry soon!

In Health & Happiness,

Kenny & Brenna Aschbacher-The FishHuggers



World’s Most Nutrient Dense Food!

We shared an amazing meal yesterday with one of our Los Ranchos Growers Market friends. What you eat, where you eat and who you eat with are key to a truly great meal. We enjoyed a nice mixed microgreens salad with spicy breakfast radishes, salad turnips and green onions, topped with Smoked Sockeye Salmon Belly and dressed with Bariani early harvest extra virgin olive oil, fresh squeezed lemon juice, himalayan sea salt and black pepper. Almost 100% of these ingredients were sourced at our favorite Saturday Growers Market in Los Ranchos…come see us and check out the abundance of local, seasonal produce and food! Maybe I shouldn’t mention that we also enjoyed a glass of homemade lemon mead and a few scoops of Kenny’s famous homemade vanilla ice cream (made with all local milk, cream and eggs).

Seafood is friendly to a multitude of today’s diet plans including: pescaterian, gluten free, mediterranean, paleo, keto and flexitarian. We recommend consuming Alaska Wild Salmon twice per week. It’s healthy and nutritious to everyone from pregnant mothers to the elderly. Our salmon is the single best source of omega-3 fatty acids (DHA and EPA) which are essential for our bodies to promote heart health, build immune function, improve blood flow and support healthy brain function and mental health. Alaska Wild Salmon is also naturally high in many essential vitamins (E, A, D and B-12) and vitamins (selenium, potassium, iron and calcium). Additionally, it provides complete, high quality protein. 

Be sure to try both our Wild Alaska Sockeye Salmon and Keta Salmon for a nutritious variety! Sockeye is our favorite for smoking, grilling, baking, ceviche and sashimi. Keta salmon is light and mild and makes an excellent replacement for any whitefish. Use for fish tacos or batter and fry for glorious fish & chips. Also great baked or poached.

In Health & Happiness,

Kenny & Brenna Aschbacher-The FishHuggers


Beef in Stock!

Great news! We now have a limited supply of our New Mexico Pasture-Finished GrassFAT Beef back in stock including ground beef, beef roasts, soup bones and a few steaks! This beef was processed at a small family-owned USDA facility in Raton, NM. Same great beef, same great taste…all packages are paper wrapped instead of our typical vacuum sealed packages.

As always, we appreciate advance orders. All unreserved products will be sold on a first come, first served basis — no limits!

In an effort to make you feel safer, we will be adhering to the governor’s public health order by wearing face coverings and latex gloves at the market. If you’d rather not visit the market, we are now offering delivery in the Albuquerque area on Saturday afternoon. We already have measures in place for a completely contactless delivery. We accept cash, check, zelle and venmo. With minimal contact, we can accept applepay or debit/credit at the time of delivery. Orders $200+ will be delivered free, orders under $200 will have an additional $15 delivery fee. If you would like to pick up at market or schedule a delivery for this Saturday, please email your order by 12:00pm tomorrow, Friday, May 22. For deliveries, please include a complete address and a phone number so we can contact you when we’re on our way!

Should you have feedback, comments, questions or concerns, please don’t hesitate to contact us at anytime. We sincerely appreciate each and every one of our patrons, customers, co-vendors, growers and market managers…we couldn’t do this without you! It is our pleasure to provide you and your families with our premium quality salmon and beef!

In Health & Happiness,

Kenny & Brenna Aschbacher-The FishHuggers

Hello New Mexico!

We’re happy to be back in New Mexico for our summer growers market season! We’ll be beginning the Los Ranchos Growers Market this Saturday, May 16. New summer market hours are 8am-11am. In an effort to get everyone through the market as quickly and efficiently as possible, we are now accepting advance orders. No worries if you don’t want to order ahead of time, we’re bringing extra salmon! If you’d prefer not to attend the market, we’ll be delivering orders in the Albuquerque area on Saturday afternoon. Orders $200+ will be delivered free and orders under $200 will have a $15 delivery fee. All orders must be in by 9pm on Thursday, May 14 for market pick up or delivery this weekend. If you prefer delivery, we’ll need your complete address and a contact phone number (preferably a cell number so we can text you when we’re on the way). Please be sure to check out our current product list as we are temporarily out of stock on some items. Further inquiry welcome anytime. We look forward to serving you this summer!

Kenny & Brenna 

Come and Get it!

Hello there Phoenix FishHuggers! We’re here in Arizona through the end of this month before we begin our summer harvest season out of state. We’re currently accepting orders and scheduling appointments for pick up or delivery EVERY DAY through next Thursday, April 30. Check out our current list of products and pricing here: https://fishhugger.com/our-products/price-list/ and order via email or text/call Brenna at 602-576-1878.

We’ll also be available tomorrow, Saturday, April 25 at the Roadrunner Park Farmers Market. We keep our market calendar updated here: https://fishhugger.com/events/category/markets/

Other ways to procure your favorite FishHugger Foods here in Phoenix:

AREA Farms Arizona is a local CSA currently offering delivery and pick up options for delicious in-season produce and a few local food specialties…you can now add Sockeye Salmon and Arizona Local Raw Honey to your order! https://areafarmsarizona.com

Arizona Worm Farm is currently offering our Arizona Local Raw Honey. They also offer worms, worm tea, worm castings, mulch, compost, seeds, chicken eggs and lots more! https://arizonawormfarm.com

Eat Well,
Kenny & Brenna Aschbacher-The FishHuggers

Phoenix Schedule This Week

Hello Phoenix FishHuggers! Some of you may already be aware that Ahwatukee Farmers Market (Sunday) has closed indefinitely and Roadrunner Park (Saturday) will be closed this week, April 11, due to the Easter Holiday. As of this moment, we fully intend to be back at Roadrunner Park Farmers Market on the following 2 Saturdays: April 18 and April 25. We’re working to improve our social media skills and we are continuously keeping our website up to date, please check often for details: http://www.fishhugger.com/calendar.html

This week, we are offering staggered appointments for curbside pick up at our home (near Thomas Rd & 44th St) on Wednesday, Thursday and Friday, April 8, 9 & 10. Please order in advance via email, phone or text message to 602-576-1878. Over the years we have found that most FishHuggers prefer a custom order, but we offer some bulk stock up options year round: http://www.fishhugger.com/pricelist.html

Additionally, we are offering a $100 or $200 Grab Bag: a generous amount of wild salmon and local honey. If you need help determining your family’s freezer and pantry needs for the summer, please don’t hesitate to contact us. You can also order by budget or storage space availability. We’re here to help!

If you’re looking for the best chicken eggs possible, check out Arizona Worm Farm. They currently offer on farm sales including eggs, worm castings and worm tea and now OUR Arizona Local Raw Honey! Arizona Worm Farm is open  – but please call 602-622-7663 so customers can be spaced for safety.

We appreciate you!