Washington Local Foods

Washington is full of great produce, from the green Pacific coast to the more arid eastern section of the state, the state has a range of growing conditions to offer. Warm and dry summers, cool but not frosty and wet winters all make for very happy plants. 

Just as the state is filled with great produce, it is also covered with farmers markets full of said produce, not to mention pastured eggs and meat and dairy products, fresh seafood, and jams (made from some of the sweetest, juiciest berries you'll likely to find), as well as other local foodstuffs. 

Washington grows famously good (and widely exported) apples and pears. Look for Washington-grown apples and pears at farmers markets and grocery stores, or find an orchard where you can pick your own. 

From cultivated blueberries to wild blackberries along roads and meadows to huckleberries (as shown baked in a pie) in the woods and mountains, the berries in Washington state are fabulous.

Great cheese is to be had in Washington. From Washington State University's famous Cougar Gold to Seattle's Beecher's Handmade Cheese and dozens upon dozens of smaller producers.

One of the best cherries is named after the gorgeous Mount Rainier near Seattle. The cool and wet but not freezing winters and warm, dry summers that make Washington such a great place to grow berries and grapes make sit perfect for cherries, too. Most of the cherries grown in Washington are sweet cherries—Rainier, Bing, Tulare, etc.—perfect for eating out of hand or tossing into salads. When you're ready to cook with them, check out these cherry recipes. Want to know more? Read All About Cherries.

Salmon may get all the attention, and oysters sure suck up more than their fair share of the seafood-loving oxygen in Washington, but Dungeness crab—that darling of West Coast shellfish lovers—is named after the small port of Dungeness on the Olympic Peninsula in Washington. Learn more About Dungeness Crab here.

The Puget Sound hosts many shellfish farms: oysters, mussels, clams, and geoducks are raised in the tidal flat areas in impressively sustainable ways. The rich but cold waters create some of the tastiest shellfish available. Pacific oyster breeds (i.e. kumamotos, pacificas) are particularly worth seeking out for their sweet flavor, plump build, snappy texture,and briny pop.

Since the locals know their salmon, it's rarely listed as simply "salmon" when for sale in the Pacific Northwest. Where it was caught and which type of salmon it is are usually noted.

See Fresh Salmon for sale at Pike Place Market to give you a feel.

Some great wines are made in Washington, and there are winery districts all over the state. This listing of Washington Wines and Wineries is a great place to get started exploring the Washington wine scene.

A popular event for Seattle locals every year is the Passport to Woodinville in April when all the Woodinville wineries are open on the same day. Tickets go on sale in February.

Artisan beers and brewpubs are a dime a dozen in Washington. Find one near you with this Guide to Washington Beers.

Washington state is full of locavores. Follow the adventures of fellow local foods enthusiasts (and pick up some ideas along the way) with these Washington Local Foods Blogs.

Find more ideas, inspiration, events, and like-minded folks with these local foods resources in Washington state:

• Edible Seattle
• Slow Food North Olympic Peninsula
• Slow Food Seattle
• Slow Food Southwest Washington
• Washington Food Artisans