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I live on a pocket farm in the woods on the Kitsap Peninsula, where we have five acres in trees and pasture, an old orchard in need of much restoration work, a HUGE Concord grape vine, and vast swathes of Himalayan and Evergreen blackberry bushes. We also have salal berry, red huckleberry, evergreen huckleberry, salmonberry, not nearly enough Cascade trailing blackberry, and the bare beginnings of a few blackcap raspberry stands.
My cooking style tends towards a blend of California and Northwest, which should be no surprise, since I grew up in the Bay Area and bought a pocket farm west of Seattle.
Fish, fish, fish, and more fish, especially wild fish. I try hard not to eat farmed fish.
Shellfish. Dungeness crab (the best in the world, and it's local). Lobsters when I can afford them.
What I'm known for is my jam. I make jam from the native berries, grapes, and the invader blackberries on my land.
I have standing orders for the next time I make blackberry-chocolate jam, from as far away as Sweden.
If it's a fish, I can cook it, and I can make jam out of just about any fruit you name.
I don't have a favorite restaurant; I have several. What I like best, though, comes from my own kitchen, in collaborations between my husband and me.