All About Apples

Putting The Polish On Washington State's Favorite Crop

No discussion of Washington State is complete without talking about her most recognizable crop - apples. We know that many of our apples in the stores come from Washington, but did you also know that apples are the largest agricultural produce grown in Washington State?

Over 10 BILLION apples are handpicked in Washington State every year.  Yes, I said "handpicked."  Harvesting apples is not done with machines. This is clearly an industry that has a lot of work cut out for it. But, all that work has wonderful rewards. Let's take a look at the variety of apples from Washington State and how best to enjoy them.

The most popular and recognizable apple is the Red Delicious, which makes up more than 30% of Washington's apple crop.  This is followed by some other favorites which are just as delicious, such as Gala, Fuji, Granny Smith, and Golden Delicious.

You'll find apples in the grocery store year round, but the peak seasons vary with each variety. Gala will be your earliest pick, in August, followed by Honeycrisp, Golden Delicious, Red Delicious, and Jonagold in September.

As the weather cools in October, you'll find several familiar varieties, such as Granny Smith and Fuji, but you'll also find a few names you may not be used to seeing in the stores if you're not in the Pacific Northwest. These would include Braeburn, Cameo, and Cripps Pink. If you have an opportunity to sample one of these lesser known varieties, be sure to take advantage. You will be in for a treat.

Even though the only apple native to America is the crab-apple, we haven't stopped finding and planting new varieties. And we really don't have much to do to create this splendid array of variety of apples. Part of the incredible diversity in apples is due to the fact that apple seeds never produce exactly the same type of apple. Each seed has unique characteristics making the fruit from each apple tree slightly different.

Even the most recognizable apple variety, the Red Delicious apple, is from a "chance seedling" - meaning this apple was not genetically altered; it just grew from a seed. So, when you go to your local farmers' market, fruit stand, or grocery store, you can thank providence for the variety of apples you see.

With all these varieties of apples to choose from, how do you know which to bring home? It all depends on the recipe or flavor you want. Here are a few suggestions when it comes to choosing the right apple.
The ever popular Red Delicious is meant for eating, not for cooking. Enjoy it just washed and sliced or in a salad. Don't use this apple to make a pie or sauce. It's sweet and crisp and perfect just as it is.

On the other hand, the Golden Delicious is good for everything. You can eat it as is, or put it in a pie, make sauce, or even freeze it with excellent results. Granny Smith is the other choice that works well for every application, including freezing, unlike other varieties.

The Fuji apple is very sweet and very crisp. Enjoy this apple fresh in a salad, but also in a pie or apple crisp. Honeycrisp apples are crisp, juicy, and sweet, and can be enjoyed in many ways.

As you can see, there are many options when it comes to buying Washington State apples. Your best bet is to ask the seller. Tell them if you are buying apples for a snack, to make sauce, to make a pie, to make fritters, or to freeze. The grower or seller will be your best source of information.

Once you get your apples home, wash them, dry them, and store them in a cool place so they'll be ready when you are. Follow the advice from the seller and you'll get the most out of your Washington State apples.

All About Salmon

Meet The Pacific Northwest's Fish Ambassador - The Salmon

When you travel to the Pacific Northwest, one fish you'll be looking for on the menu is salmon. No self-respecting restaurant in this region would have a menu without salmon.

Salmon might be considered the Pacific Northwest's 'Fish Ambassador' -  it's plentiful, sustainable, nutritious, and delicious. And, salmon is versatile, too. You don't have to wait for dinner to enjoy salmon. You can find recipes suitable for a breakfast and brunch buffet, too. Salmon is excellent in omelets, crepes, mousse, or tarts. Serve salmon cold in salads and sandwiches. Grilled, poached, or baked, salmon is one fish that fits nicely on every table.

But, before you run off and buy yourself some Pacific Salmon, you may want to know a little bit about what you can expect to find. As you approach the fish counter, you may be surprised to see several varieties of salmon. As a matter of fact, there are seven types of 'anadromous salmon' in the northwest. (Anadromous fish are born in fresh water, then move out to the sea to live most of their life, then return to fresh water to spawn.)

Let's take a look at these seven types of salmon so you have some idea what you might find at the fish counter.

Coho Salmon

This may be a familiar name to many people since the coho salmon was actually introduced into the Great Lakes some time ago. The distinguishing marks of the coho salmon are their large black spots on the upper back and tail. The coho salmon is a popular game fish because it's a good fighter and it tastes good, too. However, over-fishing has caused this salmon to become endangered, so limits now exist to help bring back the population.

Chinook Salmon

This salmon is a biggie, weighing in sometimes at 100 pounds. However, an average catch will be around 25 pounds. Also called King salmon or blackmouth (due to the black coloration in the mouth), this fish has a wide range, from southern California all the way up north to the Arctic. Chinook salmon is considered a prize fish, which has both recreational and commercial value. As long as the juvenile chinook has unpolluted inter-tidal areas with plenty of large logs forming shade and quiet pools, the species can thrive. This species has long been a staple of the Native American diet and economy.

Pink Salmon

You probably recognize the name of this salmon species immediately, especially if you have ever bought canned salmon. The pink salmon is the most abundant species in the northwest. It is also the smallest of the salmon species, weighing on average about 4 pounds. Pink salmon are carnivorous, so will eat insects, crustaceans, and other fish, and also stand a chance of being eaten themselves. They do spend less time in freshwater environments, so are exposed less than other salmon species to the effects of pollution; but not entirely. The pink salmon's numbers are still dropping. This species will be found in heaviest spawning populations in areas north of Oregon, and recreational fisheries do exist in Washington and Alaska, where over 90% of the commercial catch comes from.

Sockeye Salmon

The sockeye salmon spawns in freshwater lakes and streams, then migrates to the ocean to mature. Today, large spawning populations are limited to north of the Columbia river up to Alaska. Dams on the Snake River and Columbia River have destroyed the sockeye salmon population that once flourished and supported large commercial and tribal fisheries. The sockeye salmon harvested in Alaska is now the largest commercial catch of the seven Pacific salmon species. The bright red flesh and excellent taste make the sockeye salmon a most desired, and valuable, fish.

Chum Salmon

Interestingly, Native Americans in the northern regions of the Pacific Northwest use chum salmon as food for the dogs that pull their sleds. The chum salmon juvenile is somewhat smaller than other salmon juveniles, so they are more susceptible to predators at this age. You're less likely to see this salmon at your grocery store, even in the northwest. The oil content (which is so highly praised in salmon for health) is lower than other species of salmon. Also, the majority of chum salmon are harvested in Alaska. And, although the Columbia River in Washington was at one time a great resource for chum salmon, commercial fishing here has dropped off severely.

Steelhead

Also known as rainbow trout, steelhead can return to spawn up to nine times during their lifetime. The name "rainbow" comes from the coloration of the spawning males sporting a dark pink stripe along both sides. This species has two spawning seasons; winter and summer. Steelhead have a long juvenile phase, up to 4 years, which requires a natural habitat of protection in streams and lakes with downed trees and vegetation enough to hide from predators. This fish is a fine recreational catch because of its great fighting fury and its excellent taste. Steelhead caught for sport is mostly done in streams and rivers, not in the ocean. However, most states have limited steelhead fishing in fresh water to catch/release only.

Coastal Cutthroat Trout
 

Also referred to as sea trout, this particular species of salmon can spawn more than once. However, even with this prolific species, their numbers are declining due to poor ocean conditions and habitat problems. Distinguished by their bright red streaks on the lower jaw, these fish can reach about 20 inches long and weight up to 4 pounds.  During the ocean stage of their life, this fish prefers coastal marshes and swamps as a holding and feeding area because they have abundant small fishes for the sea trout to feed on.

Now, when you shop for salmon, you'll have a new appreciation for the variety in this one species of fish. You may not be able to find each and every species, but with this information you will be able to ask some questions to determine which salmon is actually in front of you. No matter which salmon is available, I know you'll enjoy some good eating!

The Cruisine Of The Pacific Northwest

How Nature's Abundance Influences Pacific Northwest Cuisine

The cuisine of the Pacific Northwest spans across the states of Washington and Oregon, but also includes the regions north along the coast into Alaska. There are many notable influences that make up this diverse and delicious form of cooking, both far and near. However, the main influence for this cuisine isn't from another country or continent, but from the Pacific Northwest region itself.

For many reasons, the region provides an almost limitless supply of food. The fact that there are many miles of ocean shoreline makes seafood a huge component of this region's cuisine. In addition to seafood, much of the coast enjoys a temperate climate which turns out an abundance of fruits and vegetables all year round.

The Pacific Northwest is known for its healthy, natural way of life and the simple preparation of meals served around the region. Home cooks and restaurant chefs alike avoid heavy handed cooking techniques and prepackaged ingredients. When they have such easy access to fresh ingredients, why bother with packaged?  Plentiful fruits, vegetables, seafood, farm fresh poultry, meat, and wild game can easily be a part of every meal.

Many folks in this region are able to live with just the resources nature provides because of the climate, the sea, the woods, the farms, and the rich soil. The area is perfectly suited for growing a variety of edibles, such as apples, pears, berries, vegetables, herbs, and even  mushrooms, just to name a few. When you mix in the numerous fishing and gaming opportunities, there are never reasons to get bored with cooking meals in the Pacific Northwest.

Nature's abundance also provides some surprises in cooking methods, making meals very interesting. One such method is the 'plank' cooking technique for fish. Again, we can look to the region's natural resources to explain this method of cooking; look around and you'll see cedar and fish everywhere. In this method, the fish is placed on a cedar plank over an open fire, then slowly cooked to develop all the smokey flavors.

There are plenty of other ways to cook fish, but this process is very popular, and economical. With an abundance of cedar and fish, it's only natural the two should come together.

The preparation of meals around the Pacific Northwest is clearly a simple and efficient  way of cooking, one that focuses on natural resources. If you have the chance to visit the Pacific Northwest you will see a region in which the people rely heavily on the abundance of the resources provided – naturally!

Seafood Of The Great Northwest

Explore A Variety Of Healthy Pacific Northwest Seafood

The locals of the Pacific Northwest region rely heavily on nature's abundance for their meals. With the ocean at their door, this region enjoys a generous supply of seafood. A temperate, stable environment ensures the people of the region will be provided with a wide variety of fresh seafood. Year after year, these sustainable resources are harvested and enjoyed throughout the Pacific Northwest region.

There are many types of seafood indigenous to the areas of Washington and Oregon, as well as parts north including Alaska. The fresh, cold water seafood most plentiful in these areas are dungeness crab, Alaskan king crab, halibut, and Pacific salmon. Mussels, oysters, clams, and shrimp are also found on the dinner table around this region.

Of course, each seafood has its own season. The best time to buy any seafood depends on where you are located. For instance, dungeness crab is at its peak in December and January if you are in Washington or Oregon, but you'll want to wait until June to buy if you're in Alaska or British Columbia. Want some coho salmon? Mark your calendar for June to October. Too hungry for salmon to wait? Sockeye salmon is at its peak in May. But, you don't really have to remember all this. Just make friends with your local fishmonger. Ask him or her what's fresh and what's best and shop accordingly.  

The people of the Pacific Northwest love their seafood because it's plentiful and it tastes great. What more could you ask for, right? How about some fantastic health benefits, too.

Fish contains 'omega 3 fatty acids,' which is the super nutrient for heart health, lower blood pressure, and lower cholesterol. Certain types of fish, such as salmon, herring, and albacore tuna, contain more of the omega 3 than other fish. Mussels, scallops, and shrimp also provide a moderate amount of omega 3s, which is more than we can say for a lot of food. You may be surprised that a good can of Pacific sardines is a healthier choice than many other canned or prepared foods.

Once you choose your seafood, you'll want to know how to prepare it. If you want to cook like a local, you'll quickly learn the locals of this region live by this motto; “the simpler, the better.” They take their seafood seriously, and are more interested in the quality and freshness of the seafood than in what other ingredients you're going to add to it. Get it fresh and keep it simple and you will be cooking like a local.
The people in the Pacific Northwest enjoy the resources nature provides. They like uncomplicated dishes and realize that a meal doesn't have to be fancy in order to be good. The focus is on freshness. Anything you do to the seafood after that is just for fun.  In other words... enjoy!

Vegetable Cooking Tips From The Great Northwest

A Vegetarian's Guide To Pacific Northwest Cuisine

If you are a vegetarian, or you feed a vegetarian, you will understand that it's tricky at times to find recipes for meals that offer complete nutrition. You want a variety of recipes for meatless meals that are flavorful, filling, and healthy, but often get stuck with just a few that you make over, and over, and over again.

In the Pacific Northwest region, there are so many wholesome local ingredients to choose from that you might never have to repeat the same recipes twice. With the temperate climate and abundant resources, finding food that fits your vegetarian diet is almost too easy!

The residents of this region take great pride in using the natural resources provided to them. A large variety of fruits, berries, nuts, vegetables, and herbs are available all year. Finding protein rich crops is not difficult in this lush land. Soy beans, tomatoes, and lentils are easily cultivated in much of this region's mild climate.

Hazelnuts are abundant in many parts of this region, and with a whopping 17 grams of protein in just one cup, this is a protein source that vegetarians will definitely be happy about. Chestnuts are another local crop that is a good choice for additional protein.

With the milder winters and friendly farming culture, you'll find many smaller dairy farms, including goat farms, from which to get natural cheeses and milk products, another good source of protein for many vegetarians.

Of course, for vegetarians who have chosen to eat fish as part of their diet, you have come to a cornucopia of seafood! You will have plenty of choices when it comes to fresh seafood caught in the waters around the region. You won't have to limit yourself to fish, either. With an abundance of oysters, crab, shrimp, mussels, and clams, you'll never be at a loss for some sort of seafood on the table. And, just as there are many seafood products to choose from, there are countless recipes that can be tried and tweaked to a person's satisfaction, creating seafood dishes to suit a wide variety of tastes.

Even though a vegetarian's diet concerns tend to focus on finding adequate sources of protein, it is not limited to just that. Every diet, vegetarian or carnivorous, must include a balance of nutrients. Many of the nutrients we need in a balanced diet come from fruit, and Washington and Oregon have an abundant fruit production.

Along with eating fresh fruit straight from the field, turning fruit into jams and jellies is an excellent way to preserve the nutrients for use months after the season is over. Fruits can be used in a main dish to perk up an old recipe and make it new again. For instance, a mixed fruit and berry salsa makes an excellent sauce for grilled salmon.

The Pacific Northwest region is known for embracing a healthy lifestyle, which includes natural, fresh, and sometimes organic foods. Grocery stores, even the larger stores, offer fresh produce and seafood from the region. Farmers' markets are commonly found in just about every town. Even the local chefs are buying fresh from the farmers and local fisheries to ensure the best ingredients for their restaurants. Vegetarians often seek out the finest ingredients because they have chosen the vegetarian diet as a means to stay healthy.

Following a vegetarian diet isn't hard, it just takes a little creativity to ensure that you are getting proper nutrition. In the Pacific Northwest region, I believe vegetarians have a better than average chance of eating healthier than ever!

Your Guide To Pacific Northwest Shellfish

When traveling the Pacific Northwest region, it's very likely you will indulge in a few varieties of shellfish. It wouldn't be a trip to the area without at least one crab, oyster, shrimp, or clam meal. Along with salmon, shellfish is probably one of the best reasons to visit this region.

Even though you may enjoy shellfish in other areas of the country, or world, there are always going to be differences worth noting. Let's take a quick tour of the shellfish of the Pacific Northwest to learn a little about these delicious, and natural, resources.

Dungeness Crab

Ask anyone who frequents this region and they will have one piece of advice for you; "First, get yourself some Dungeness crab. Anything else can wait." If you don't sit down to a meal of Dungeness crab, you have not officially been to the Pacific Northwest. This large, sweet, meaty crab is perfect for a leisurely gathering around a big table. Dungeness crab goes through a series of "molts" on its way to adulthood.

You'll find plentiful Dungeness crab offshore in coastal waters and surrounding estuaries. In these protected waters, the temperatures are often more mild. This warmer water, teamed with abundant food supplies, can grow some very fine, large Dungeness crab. The Dungeness crab plays several roles in the life-cycle of the waterways up and down the Pacific coast, both as prey and predator. For commercial and recreational use both, the Dungeness crab forms a vibrant part of the area's economic fabric; and a delicious one!

Pacific Oyster

This large, exotic oyster was introduced to the west coast of America from Japan. Because it needs warmer waters to spawn and live, this species depends on stable, protected estuaries to survive. Adult oysters prefer firm, rocky bottoms. They will attach themselves to debris or even other oyster shells. The shells of the Pacific oyster are very rough with large ridges, and can grow to be about 10 inches long. You can still find wild oyster beds in Washington State, but most Pacific oysters you eat in restaurants or 'oyster bars' will be from oyster farms.

Pacific Littleneck Clam

Because the Littleneck clam is also called "steamer and butter clam," you might suspect this is one clam that is good eating; and you'd be right. This clam is very popular, both as a commercial product and for recreation, probably because it is so tasty and easy to harvest. Coastal towns from California to Alaska have relied on this clam at times for economical survival. Pacific Littleneck clams are sold in the shell, and can be found canned or frozen, as well. Juvenile clams can move around using its foot, and prefer deeper waters. Adults, however, travel to shallower waters, where they remain sedentary, almost waiting for us to gather them up to enjoy.

Bay Shrimp

Although Bay shrimp have enjoyed the spotlight on dinner tables for hundreds of years, now this shrimp is cultivated more commonly to use as bait. However, on the recreational front, Bay shrimp is often harvested for eating. They have a thin shell and a solid body, offering plenty of meat and an easy peel. The Bay shrimp is very dominant all along the Pacific coastline, and forms an important part of the food chain, feeding many species of sporting fish. The Bay shrimp flourishes, in part, because of its adaptability. You'll find this shrimp in muddy bays, or sandy bottomed estuaries, or even in deeper off-shore waters.

Part of traveling to other regions is learning about the foods indigenous to the area. If you ate nothing else but these four shellfish species, you would have a proper introduction to the flavors that make the Pacific Northwest special.