Spring is a great time to experience Olympic Peninsula’s bounty at farmers markets, restaurants, and fun festivals. Here are a few ways to enjoy Olympic Coast Cuisine during the spring months.
MARCH- Open Saturdays year round, the Port Angeles Farmer’s Market has all of the ingredients for creating Olympic Coastal Cuisine. Organic produce, fresh seafood, grass-fed beef, wild mushrooms, and artisan cheeses are sold at the market. In addition to delicious produce and products, visitors can pick up local artisan wares from jewelry to hand spun yarn, watercolor paintings to birdhouses. This farmer’s market has been around for over 30 years and was named the 2012 Washington State Farmer’s Market of the Year- medium size.
APRIL- There are many great restaurants that support local producers and create Olympic Coast Cuisine. Two restaurants take a unique wood-fire approach: Alder Wood Bistro and LD’s Woodfire Grill. Alder Wood Bistro in Sequim has a dynamic menu which changes seasonally. The cuisine centers around local, organic, and sustainably produced ingredients, including herbs grown at the restuarant’s herb garden. LD’s Woodfire Grill in Port Angeles focuses on classic flavors from fire-roasted clams to filet mignon finished in a wood-fire oven. Both restaurants have lovely patios, perfect for warm spring evenings.
MAY- The rich waters of the Olympic Peninsula draw people to fish and shellfish throughout the year. Shrimpfest in Brinnon lures shrimpers to the Hood Canal in late May, just a few weeks after the opening of shrimp season. In addition to fishing for shrimp, this is often a good time to harvest clams and oysters along the public beaches. Licenses are required before doing any harvesting or fishing. Shrimpfest isn’t just for fishing; all ages are invited to enjoy delicious food, live music, craft booths, exhibits, and the famous belt sander races.