Sense of Place: Flavors and Ingredients from the Pacific Northwest

Sense of Place: Flavors and Ingredients from the Pacific Northwest

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Emma Christensen
Aug 27, 2008
When it comes to the Pacific Northwest, it might be better to talk about what doesn't grow here than what does! The hills and valleys throughout the region form micro-climates that support an incredibly diversity of produce and food items. What was eaten in the land where Sasquatch roamed? Read on... In addition to the foods listed below, you can tack on a lot of the ingredients from New England and the Midwest. Fruits: Apples Logan berries Huckleberry Raspberries Blueberries Cherries Peaches Plums Pears Vegetables: Wild mushrooms - especially morels, oysters, and chanterelles Jerusalem artichokes Celeriac Shell beans Peas Brussels sprouts Sweet corn Hearty Greens Potatoes Barley Seafood and other Meat: Oysters Geoduck Clams Crab Salmon Trout Beef Lamb Wild game Extras: Hazelnuts Walnuts Garlic Honey Coffee Microbrews What other flavors and ingredients would you add? Related: Sense of Place: The Flavors of Florida (Images: Flickr members Nature Snooper, Theodore Scott, and Andrea Pokrzywinski licensed under Creative Commons)
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