Sense of Place: The Ingredients and Flavors of California

Sense of Place: The Ingredients and Flavors of California

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Emma Christensen
Nov 12, 2008
Ah, California! How do you come up with a list of "typical" foods from a place that can grow just about anything? With all it's micro-climates and mild weather, California is truly a foodie heaven. Take a look! Given the huge range of fruits, vegetables, seafood, and other edibles that this region can support, we've tried to include those ingredients that most typify the regional cooking. Next week we'll take a closer look at the many food movements that grew from California's kitchens and the dishes they've given us! Fruits: Figs, especially Black Mission Figs Grapes Strawberries Apples Pomegranates Dates Pears Tomatoes Stone Fruit - plums, cherries, apricots, peaches Avocados Greens and Vegetables: Fennel Mushrooms Squash - especially Asian varieties Peppers - hot and sweet varieties Bitter Melon Mesclun Greens - arugula, lettuce, microgreens, lamb's quarters, etc. Seafood and Meat: Dungeness Crab Abalone Shrimp Chicken Beef Pork Other: Olives Nuts - especially almonds, cashews, and pistachios Peppercorns Garlic Honey Wine Fresh Cheese What other ingredients and flavors do you associate with California cuisine? Related: Sense of Place: The Food and Ingredients of Florida (Images: Kathryn Hill and Emily Ho for the Kitchn)
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