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Seattle Meal

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If you were to prepare a meal which represents Seattle and Washington type foods, what would you prepare? What types of foods are indicative of the area?

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  1. Fresh foraged mushrooms. Apples. Local shellfish. Locally roasted coffee. Local dairy
    (milk, cream, butter and cheese are all excellent locally).

    1. I have lived my entire life in the PNW and the one thing that stands out is seafood, specifically salmon. Find yourself a nice piece of salmon and simply roast it with salt, pepper, a touch of lemon, and a couple pats of butter. Serve it up with some roasted potatoes and a green salad. It is the PNW on a plate.

      1. Wild salmon, definitely, with potatoes and asparagus, in season. blueberries or apples.

        1. Seafood: salmon or steelhead, geoduck, mussel
          Produce: sweet yellow onion, potato, wild berries, wild mushroom, apples
          Beverage: artisan coffees, wine - syrah, riesling, semillon

          1. Wild King salmon (white or regular - Tim's Seafood - Kirkland) and fresh basil, peaches, cucumbers, tomatoes, nectarines, blueberries. Get all the produce mentioned very soon since fall is upon us. Squash and fresh apples are on their way!

            1. Salmon, Oysters and Shellfish from the coast, Sturgeon from the Columbia, Walla walla Sweet Onions and Asparagus from Walla Walla, locally foraged mushrooms from the Blues and Cascades, garbonzo and lentils from the Palouse, cherries, apples, pears and all berries from the yakima valley. Wash it all down with some great vino from Walla Walla Valley.

              1. Dungeness crab served with a crusty loaf of locally baked bread and a bottle of Washington red wine. Current fave: Abracadabra from Brian Carter Cellars.

                1. It would depend on the time of year. Washington’s main agricultural products include raspberries (90% of the U.S. total), apples, cherries, pears, apricots, asparagus, lentils, and potatoes (the Ozette potato, available from Oxbow Farm, is the only potato native to Washington). Although sweet onions are available outside of Washington State (Vidalia onions from Georgia, Sunbrero onions from Nevada and Texas, Carzalia onions from New Mexico, Sweetie Sweets from Nevada, etc.), we Washingtonians are proud of our Walla Walla sweet onions (which came from Corsica), available from mid-June through September. Given modern methods of food marketing and distribution, however, you can get most of these Washington products anywhere in the U.S. Then there are the wild foraged plants like nettles, Siberian miner’s lettuce, fiddlehead ferns, wild watercress, chanterelles and other wild mushrooms, wild huckleberries (both red huckleberries in the early summer and blue huckleberries in early fall), and wild Pacific blackberries (not the ubiquitous Himalayan blackberry), which you can get in season as a pie filling at the Chimacum Café on the Olympic Peninsula. You can find some of these foraged items at local restaurants (like Sitka and Spruce in Seattle and Doe Bay Café on Orcas Island) and from Foraged and Found Edibles at the University District and Ballard farmers’ markets. Last, and certainly not least, is the seafood native to the state of Washington, especially the oysters, geoducks and other native clams and cockles, crab, and wild salmon. The Columbia River spring chinook salmon (called “Springers”), available only briefly in March or April, is my second favorite wild salmon, topped only by the Yukon River chinooks from Alaska.