Boxes of Bananas, High Flying Produce

A local produce enthusiast shares her habit of visiting farmers markets and produce stands on travel layovers

It’s no surprise to see duct-taped coolers and insulated containers interspersed with checked bags at the airport when one flies to or from Alaska. Flying up here for fishing excursions is understandably popular, a trip of a lifetime for countless folks. There’s a long history of newcomers and old-timers alike traveling with massive quantities of supplies in tow (helloooo, sourdough starters, seeds, and rhubarb), even if we’re just talking about a trunk load of snack cargo from Trader Joe’s you picked up on a road trip.

Here’s my own running list of produce I have carried with me when driving and flying back home: eggplant, mangos, tomatoes, winter squash, parsley, kale, chard, lemons, limes, oranges, garlic, hot chiles, lemongrass, fresh herbs, and an increasingly ridiculous number of luscious avocados. Oh, the avocados!

For me, this is primarily a wintertime habit. However, as a rule, I cannot resist food souvenirs while traveling, or a farmers market, and that has taken on a whole new meaning since relocating to the Interior a few years back. Now, I’m certifiably obsessed with the might and delight of ginormous Alaska-grown produce come summertime and the action-packed opportunities to forage, galore—but if I’m out of town and there’s a farmers market going on somehow, somewhere, I’m there. All the better if I can take some of it back north with me.

And I know I’m not alone—I’ve seen the boxes of bananas on the baggage carousel.

Jess’s casual produce packing tips:

Pack an empty tote or two for your trip home, and consider an insulated, reusable shopping bag that can sit decently upright under your seat for any produce you might carry on the plane. Be wary of what could be potentially—yup, likely—smushed and turned sideways in the overhead bins.

Find out what’s in season. What’s the region known for? Think about what you can’t get in the north, or what’s just not as good as you remember. The best-case scenario: visit a local farmers market on a layover or, if remotely possible, on your way out of town. From peaches, pears, sweet corn, hot chiles, to for sure, the almighty avocados, they just taste better when they can ripen at their own pace and avoid industrial, refrigerated transit with the masses. While air travel remains its own hassle, at least you’ll have the best snacks around!

Keep informed of international and regional restrictions as per local laws (this includes Hawaii and Mexico).

Remember to let any fresh produce breathe. Avoid over-wrapping in plastic. Paper, loose bubble wrap, or clean socks all work great.

And lastly, be sure to enjoy your bounty in a timely manner, and don’t get your heart broken if something gets bruised.

First published in Edible Alaska, Summer 2024.