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Washington

The Evergreen State is tucked into the upper left-hand corner of the United States, just below British Columbia, Canada, in the Pacific Northwest. To the south, the mighty Columbia River defines a long stretch of Washington’s boundary with Oregon. From the Pacific Ocean, the Puget Sound carves into the state, setting off the lush, rain-forested Olympic Peninsula. Native cultures once thrived in this verdant, remarkably fertile country, making the most of the abundant seafood, wildlife, and foraged foods. Today, wild salmon, oysters, geoduck clams, crabs, and cod are just some of the treasures pulled from Washington’s waters. Moving inland from the coast across the Cascade mountains, the scene suddenly shifts from moist and evergreen to sun-baked prairie land. Out on the eastern side of Washington, you find the apple, plum, pear, and cherry orchards, the sweet Walla Walla onions, raspberries, and Washington’s remarkable wine country. Washington is second only to California in wine production. It is number one in hops, apples, hazelnuts, pears, sweet cherries, and lentil production, as well as the soft winter wheat prized for pastries and pastas.

Featured Cook TygirlJojo Cooking Level: Intermediate Living In: Seattle, Washington, USA

About me: Asian (Thai) mom, American dad, you do the guesswork. My thought on the secret ingredients in Thai food? Sugar, lime, fish sauce & garlic. I love most ethnic foods as well as the oh-so-good-for-the-tastebuds-but-not-so-good-for-the-waistline American/Americanized foods (i.e. Pizza, steak & taters). I have a sweet tooth and am a COMPLETE carb-a-holic. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »