Tucked into the upper-left corner of the United States, the Pacific Northwest stretches across Washington, Oregon, and parts of Idaho. It’s a region defined by extremes and contrasts, where nature shapes life at every turn. To the west, rugged shorelines meet the Pacific Ocean, dotted with rocky headlands, sweeping sandy beaches, and sheltered bays rich in shellfish and other seafood. Just inland, some of the world’s largest temperate rainforests thrive, with towering evergreens and a dense undergrowth kept vibrant by frequent rain and mist.
Moving eastward, the Cascade Range rises with snow-capped volcanic peaks that store winter snowpack and feed countless rivers. Beyond these mountains, the scenery shifts dramatically: arid plateaus and rolling hills open under wide skies, forming landscapes that can resemble desert, with sparse vegetation and dry, warm summers. This inland climate, with its hot days and cool nights, is perfect for producing orchard fruits like apples, cherries, and pears, as well as world-renowned wine grapes, hops, wheat, and specialty crops.
The region’s varied topography and microclimates mean that in just a day’s drive, you can pass from storm-battered coasts to moss-covered rainforests, cross alpine passes, and arrive in sunlit valleys or sagebrush plains. This natural diversity is the foundation of one of the most versatile and productive agricultural areas in the United States, supporting a spectrum of foods that reflect its dramatic landscapes.
Washington and Oregon together span nearly 500,000 square kilometers, roughly the size of Spain, and rank among the top U.S. states for agricultural output. Though they account for just a small slice of the national population, both states punch above their weight when it comes to food production, culinary influence, and innovation.
From Ocean to Plate
The Pacific Northwest’s food story starts at the water’s edge. Rivers and coastal waters supply a steady stream of salmon, Dungeness crab, halibut, and oysters, with wild Pacific salmon holding a special place in the region’s culinary tradition. One iconic preparation is cedar-planked salmon, in which fillets are slow-roasted over aromatic cedar wood—a method that preserves moisture while infusing subtle, smoky flavor.
Seafood is a staple from Seattle to the Oregon coast, appearing in everything from chowders to sushi to upscale tasting menus. It’s also a key export, showcasing the region’s connection to the ocean and its seasonal rhythm.
Apples, Pears, and Cherries: Orchard Icons
Travel inland, and the landscape shifts to rolling hills and fertile valleys lined with orchards. Washington Apples are among the state’s most iconic exports, thriving in the sunny days and cool nights east of the Cascades. With a legacy stretching back to the 1820s, Washington now leads the nation in apple production. Growers here cultivate a remarkable range of varieties from sweet Honeycrisp to tart Granny Smith, each celebrated for its crisp bite and vibrant flavor.
The state is also a leader in apple innovation, developing new varieties that capture global attention. One standout is the Cosmic Crisp, a Washington original known for its perfect balance of sweetness and acidity, long storage life, and deep red skin flecked with tiny, star-like dots. It’s already made its way into European markets, including Edeka in Germany, where it has quickly won fans.
Just south, USA Pears represents more than 800 growers in Washington and Oregon. Pears thrive in this part of the Pacific Northwest, nourished by volcanic soil that is part of the vast Pacific Ring of Fire—a chain of mountains and volcanoes encircling the ocean. Many of the region’s peaks, from Mount Hood to Mount St. Helens, are active or dormant volcanoes, their ancient eruptions having enriched the ground with minerals that help fruit trees flourish.
Here, a long growing season allows ten pear varieties—including Bartlett, Anjou, and Bosc—to develop their full character. Each pear is hand-picked and carefully packed to preserve its flavor and freshness from orchard to table. Whether sliced into crisp salads, poached in spiced wine, or baked into rustic tarts, pears remain a signature ingredient in Northwest kitchens.
In early summer, the region turns its attention to cherries. Northwest Cherries, grown across Washington and Oregon, are celebrated for their sweetness, firmness, and deep red color. With over 2,500 growers and a harvest that peaks between June and August, cherries from this region are a seasonal highlight—snacked on fresh, folded into desserts, or paired with savory dishes.
And while not exported as widely, marionberries, a blackberry variety developed in Oregon, deserve a special mention. In the Northwest, marionberry pie is a staple of summer tables, with its deep purple filling and flaky crust making the best of the season’s fresh produce.
Oregon Hazelnuts: A Regional Treasure
In Oregon’s Willamette Valley, hazelnuts have been grown for over 160 years. Designated the state nut, Oregon Hazelnuts are cultivated by around 1,000 farm families across 93,000 acres. These nuts are prized for their rich, buttery flavor and smooth texture, making them a favorite in baking, confections, and increasingly, plant-based products.
Wines of the Pacific Northwest: From Valley to Glass
The Pacific Northwest is home to two of the most dynamic wine regions in the U.S. – Washington State and Oregon, each with its own personality and strengths.
In Washington, vineyards thrive east of the Cascades, where warm summers and cool nights allow grapes to ripen slowly. Represented by the Washington State Wine Commission, the region is known for bold reds like Cabernet Sauvignon and Syrah, as well as fresh, structured whites such as Riesling and Chardonnay. With over 1,000 wineries and a growing international presence, Washington is now the second-largest wine-producing state in the country.
Oregon, meanwhile, has earned global recognition for its cool-climate varietals, especially Pinot Noir. The Willamette Valley is at the heart of this reputation, producing elegant, expressive wines that reflect the region’s terroir. Oregon is also gaining attention for its Pinot Gris, Chardonnay, and sparkling wines, crafted with care and a deep focus on small-lot production.
Craft Beer and Hops: A Brewing Powerhouse
Alongside wine, beer is a major force in the Pacific Northwest’s food culture. The region has been at the forefront of the American Craft Beer movement for decades, thanks in part to its access to world-class hops and an enthusiastic community of brewers.
Washington is home to 444 craft breweries (ranking 5th in the U.S.) and leads the nation in hop production, particularly in the Yakima Valley, which produces the majority of the country’s hop supply.
Oregon boasts 307 craft breweries (12th in the U.S.) and one of the highest brewery counts per capita. Portland, often called Beervana, is a global capital of craft beer culture. Oregon brewers are known for using regional ingredients creatively, including local fruit, spices, and even nuts.
A standout example is the Hazelnut Brown Nectar by Rogue Ales, brewed in Newport, Oregon. This rich brown ale incorporates real Oregon hazelnuts and has become a regional favorite, blending local agriculture with creative brewing in a way that perfectly reflects the Northwest’s spirit.
Cream of the Crop: Dairy Across the Pacific Northwest
The Pacific Northwest offers excellent conditions for raising dairy cows, with mild temperatures, abundant rainfall, and wide expanses of pasture. On these green fields you’ll often see Holstein-Friesians, the classic black-and-white cows known for their abundant milk, alongside smaller, golden-brown Jerseys, prized for their rich, high-butterfat milk ideal for cheesemaking. In some herds, Guernsey and Brown Swiss cattle add further diversity, especially in family-run farms focused on premium dairy products. Dairy farming plays a key role in the region’s agriculture, though each state has its own strengths and specialties.
In Oregon, the coastal climate and lush grasslands support herds that supply creameries like Tillamook, a farmer-owned cooperative and Certified B Corporation with over a century of cheesemaking tradition. Tillamook’s award-winning cheddars, smooth colby, and indulgent ice creams have become regional icons. In 2024, its 10-Year Vintage Reserve Cheddar was named the world’s best cheddar at the World Cheese Awards in Portugal.
In Washington, dairies from the Puget Sound lowlands to the Yakima Valley produce milk for fresh cheeses, cultured butters, and yogurts, supplying both local markets and national distributors. Many are family-run operations, with an emphasis on quality and sustainable practices.
In Idaho, dairy is one of the state’s largest agricultural sectors, with milk transformed into a wide range of cheeses, including cheddar and mozzarella, that are shipped across the United States and exported overseas.Many producers in the Pacific Northwest are also part of the U.S. Dairy Export Council, which represents American dairy farmers, helping connect their high-quality U.S. dairy products with consumers in Europe and beyond.
The Pacific Northwest on the Plate
What sets the Pacific Northwest apart isn’t just what it grows, but how that bounty is used. The region’s food culture reflects a deep connection to place, with dishes that highlight what’s fresh, local, and in season. Whether it’s a plate of cedar-planked salmon, a warm marionberry pie, or a simple cheese board with cheddar, sliced pears and hazelnuts, the emphasis is always on quality and flavor.
For chefs, home cooks, and food lovers in Europe, ingredients from the Pacific Northwest offer more than just great taste—they offer a window into one of America’s most vibrant and diverse food regions.
