Farming in Alaska may seem counterintuitive given the state’s reputation for cold and snow, but a thriving agricultural industry supplies fresh, local food. Despite Alaska’s immense size, only a small fraction of the land is suitable for cultivation. This local production is increasingly important as Alaskans seek to improve food security and reduce reliance on imported goods. This article explores the specific crops and innovative techniques that allow agriculture to succeed in the challenging climate of the 49th state.
Unique Conditions for Alaskan Agriculture
The most significant factor enabling agriculture is the intense light provided by the “midnight sun” during the summer months. Plants receive nearly 20 hours of direct sunlight each day near the summer solstice, which significantly boosts photosynthesis. This extended photoperiod allows plants to grow with a speed and intensity rarely seen elsewhere, often leading to exceptionally large produce. The concentrated growing season is short, generally lasting from May through September, with a frost-free period of about 100 days.
The soil composition in the primary farming regions also plays a role in plant success. Many productive areas, such as those near the Matanuska Valley, contain subarctic brown forest soils. While these soils are often rich in potassium, they can be naturally low in organic matter and nitrogen, requiring careful management and fertilization. Other areas may feature glacial silt, which is generally well-drained and permeable, providing a solid foundation for root crops.
Primary Commercial Vegetable and Root Crops
Commercial agriculture relies on cold-hardy root vegetables and leafy greens that thrive under intense summer light. Potatoes are a staple crop, with varieties adapted to the shorter season and cooler soil temperatures. They are grown commercially in regions like Delta Junction and the Matanuska Valley, benefiting from the concentrated growing period to achieve high yields.
Cabbage is arguably the most recognizable Alaskan crop, famous for its enormous size due to the extended daylight hours promoting massive leaf and head growth. Record-setting cabbages weighing over 100 pounds have been grown for display at the Alaska State Fair, showcasing the photosynthetic power of the summer sun. Carrots also flourish under these conditions, often developing a high sugar content that makes them notably sweet compared to those grown in lower latitudes.
In addition to these heavy-yielding root crops, a wide variety of brassicas and greens are commercially viable. Broccoli, cauliflower, kohlrabi, and various types of lettuce and radishes are successfully cultivated and harvested for the fresh market. The Matanuska-Susitna Valley, northeast of Anchorage, remains the largest and most concentrated agricultural hub.
Specialized Grains and Berry Production
Beyond the main commercial vegetables, Alaskan farmers also cultivate specialized crops that diversify the agricultural output. Small grains like barley and oats are grown in the interior parts of the state, often for use as livestock feed or for the burgeoning local brewing industry. Researchers are continually working to identify and breed new cultivars of grains that can consistently mature within the short, sub-arctic growing season.
Berry production is another important segment, taking advantage of the naturally acidic soils and cool climate. Cultivated berries include raspberries and currants, which are well-suited to the environment. The state also has a strong tradition of harvesting wild berries, such as blueberries. Rhubarb is another distinctive crop, with several varieties developed specifically for the Alaskan climate, often used in preserves and baked goods.
Controlled Environment Farming Methods
To overcome the limitations of the short outdoor season and unpredictable weather, growers widely employ controlled environment farming techniques. High tunnels, also known as unheated hoop houses, are common structures that modify the microclimate. These tunnels use solar heat to extend the growing season by several weeks, protecting crops from early and late frosts and increasing overall yield.
Heated greenhouses are also utilized, allowing for the year-round production of more sensitive crops, such as tomatoes, cucumbers, and hydroponic lettuce. These structures require energy inputs for heating and supplemental lighting, often using LED systems to optimize plant growth during the darkest months. The use of these technologies is an important strategy for increasing local food production and meeting consumer demand outside of the traditional summer harvest window.