Sense of Place: Flavors and Ingredients from the Pacific Northwest

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?

(Images: Flickr members Nature Snooper, Theodore Scott, and Andrea Pokrzywinski licensed under Creative Commons)

Comments (4)

Don't forget Pinot Noir!

posted by katef on August 27th 2008 at 6:58am
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Wine! Grapes grown for wine! That is huge here and since I am biased, I will say some of the best US wine is from Washington and Oregon. Take that California.

posted by kathrine on August 27th 2008 at 7:50am
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You forgot my one of my favorites. Rhubarb!

posted by charise on August 27th 2008 at 12:24pm
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Lentils - grown in the Palouse (eastern WA/western ID).
Fiddlehead ferns, perhaps?
Salmonberries (Rubus spectabilis)
Mussels are farmed in the Sound, too.
Hops!
Cranberries out in the Willapa Bay

posted by ysabella on November 27th 2008 at 3:57pm
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