By Christine Salins.
Whidbey and Camano are two of the most accessible and picturesque islands in the Pacific Northwest, and they are also a great destination for food lovers. Here you can be sure of a genuine farm-to-table experience, visit boutique wineries and distilleries, and if you really get into the spirit of the place, do as the locals do and go crabbing and digging for clams.
The islands are an easy drive from the U.S. mainland, sitting just north of Seattle and reached via bridge or ferry. Life is dictated by the seasons here and every season offers a different experience. There are cute little shops and restaurants, events and activities catering for a huge range of interests, rich history and a flourishing arts scene.
It’s probably not on the radar of most Australians but after spending a week there 
recently while attending a conference of the International Food, Wine & Travel Writers Association, I’m convinced it should be. Seattle is popular with Aussies, and it’s not too much of a stretch to encourage them across to the islands, where the pace is slower and more laidback. Vancouver, Canada, also popular with Aussies, is only a few hours’ drive away.
There’s a great awareness of eating local and seasonal on Whidbey and Camano, with
many small producers doing wonderful things. Their commitment to quality, along with the climate, results in some fantastic produce that is keenly sought by top chefs in Seattle and beyond.
The local seafood is fantastic too. Dungeness crabs are a summer favourite, and the Penn Cove mussels and oysters are rightly famous. I had great fun sampling these and other specialities at the conference’s welcome reception at the Oak Harbor Yacht Club, with a magnificent sunset adding to the splendour of the occasion.
The islands are home to seven wineries, two breweries and two distilleries. I loved the cider from Finnriver Farm & Cidery. Washington has more than 70 cider producers and the state is the largest producer of apples in the United States, accounting for about 60% of the country’s supply. Sales of cider are booming in the U.S., just as they are here.
Whidbey has six farmers markets and numerous restaurants, including the outstanding Orchard Kitchen. I didn’t get a chance to eat at Roaming Radish but I feel I know its proprietor, Jess Dowdell, after reading Vicki Robin’s Blessing The Hands That Feed Us, an account of Robin’s determination to spend a whole month eating only food sourced from within a 10 mile radius on the island.
The book has several recipes from Dowdell, including the Squash Bisque recipe that the one here is based on. It’s a great read for anyone who cares about how their food is produced. Two Whidbey wineries, Comforts of Whidbey and Dancing Fish Vineyards, offer vineyard accommodation, another good reason to put these lovely islands on your travel wish list.
Pumpkin Bisque
4 leeks
1 carrot
1 whole celery stalk
1 onion
4 cloves garlic
2 tablespoons butter
5½ litres vegetable stock
2 cups apple juice
1 large pumpkin, chopped and roasted
4 green apples, cored and chopped
¼ cup fresh minced ginger
1/8 cup chopped fresh sage
Salt and pepper to taste
Roughly chop the leeks, carrot, celery, onion and garlic and sauté together in butter in a large pot for 5 to 8 minutes, when the onions are translucent. Add the stock and apple juice and cook on medium heat until the carrots are soft. Add the apples, cooked pumpkin, ginger and sage. Cook for 15 minutes more or until the apples are just soft, then puree with a stick blender or food processor. Add salt and pepper to taste, along with some cinnamon, allspice and lemon if you wish.
Recipe based on Jess Dowdell’s Squash Bisque from Blessing The Hands That Feed Us.
