15 things you should eat in the Pacific Northwest

This is one of my favorite homegrown foods — and for a good reason. There’s nothing like freshly caught salmon, baked or barbecued, with a side of fresh northwest veggies (we’ll get to those shortly.) There’s no shortage of variety in the area, from Coho (Silver) to Sock-eye to King (Chinook) and Pink (Humpie.) All of the above are served in restaurants and grocery stores throughout the region.

You’ll find a variety of crab species in Washington, Oregon, and British Columbia. The most commonly served is Dungeness crab, which can be eaten freshly boiled, fried into crab cakes, tossed in a salad, and mixed into a tasty crab dip.

I know I already mentioned the preferred fish of “upper left US” residents, but smoked salmon deserves a separate mention because it’s that good. My favorite way to cook salmon dates back to pre-settler times when it was done to preserve fish for winter food storage. Served great on its own, it’s also delicious on a bagel with cream cheese and capers or in pasta, particularly macaroni and cheese.

No coffee is grown in these famously chilly and rainy states. Plenty of it is roasted and brewed to perfection in coffee shops from Victoria to Eugene. And I’m not talking about that international homegrown corporate shop, but rather, the cute independent ones that are strong throughout the area. Whether you prefer drip or fancier concoctions like nitro cold brew and lavender and pink lattes, the PNW won’t disappoint.

Craft breweries have popped up across the nation during the last decade. However, the craft brewery scene largely began in the Northwest — much like the fancy coffee revolution. I’m forever disappointed by other destinations’ lack of refreshing fruity west coast IPAs. Even the ones labeled as such in different countries just aren’t the same.

I think I may be more of an apple snob than anything else on this list. In my humble opinion, Washington, my home state, grows the best apples in the world — from Pink Ladies to Fuji to the bougie but amazing Honeycrisp. Other parts of the country (and world) may beat us in the fruit game on many things, but not apples.

I know you’re thinking I’ve run out of ideas, but trust me. You have not lived until you’ve had PNW mountain tap water. You are advised not to drink tap water in many domestic and international places. Here, I highly recommend it. And if you are privileged enough to filter it? Tap water elsewhere will be forever ruined for you.

In summer, strawberry farms dot the I-5 corridor in Oregon and Washington. Plump, sweet, and juicy, they’re best enjoyed plain. If you want to change it up, PNW strawberries also make a fantastic addition to any breakfast or salad. You can pick your own for a fun summer day activity or grow them in your backyard if you live here!

Some of my fondest memories as a child are of blackberry picking around my town. Considered a pest in many yards or housing developments (if left unchecked), blackberries are the tastiest nuisance I’ve ever encountered. Great for making jam, pie, or cobbler. If you’re picking some, make sure they haven’t been sprayed with weed killer. Ask the landowner or call your local transportation department if the bush is near a roadside. Your best bet will be to go on a hike where they’re allowed to grow wild.

From Oregon Pinot Noir grown in the Willamette Valley to Washington Syrah and Riesling grown in the Columbia and Walla Walla Valleys. Not to mention rose and ice wine grown in the Okanogan of British Columbia, the region is surprisingly diverse. And you won’t find these as frequently sold elsewhere, unlike the neighboring wines south of us in California, so drink up while you’re here!

If you ever see a brilliant bright purple flower in the Pacific Northwest, it’s probably an artichoke that hasn’t been picked. A spring crop, if you leave them, they’ll flower in summer, but if you do pick them, you’ll have a tasty snack. Whether you steam, boil, or roast the leaves or take out the heart to use on pizza, salads, or cracker snacks. They’re also frequently featured as appetizers throughout the summer at restaurants.

Another green favorite on this list! It is found in nearly every US state but grows especially well in the temperate climate of the PNW. Perfect for roasting, grilling, or steaming, a great side to shake up your side of veggies.

You’ll find this summer favorite homegrown in gardens around the region. Many different varietals, including different kinds of cherry tomatoes and heirlooms, are featured on menus and in yards. You’ll see them as staples around the region in salads, sandwiches, sauces, and left plain for snacking.

In season from mid-July through the end of the year, you can pick your own or enjoy them in many restaurants around the region. Typically served steam in a broth, they’re also frequently featured in pasta or stews.

People will recommend you go to Ivar’s, but that’s like the Starbucks of chowder. I recommend having a local cook make it for you or a different restaurant in the area.