Variety of Spice holds true to its name with a diverse library of gluten-free spice blends, sea salts, and other flavoring sundries, each made from local Washington ingredients that eschew MSG, preservatives, or artificial elements. Creative blends that include jalapeño chili, tomato horseradish, and garlic pepper grace meats with a flavorful coat or dive into sour cream to become a tempting dip for chips or entire faces.
Under red-and-white striped tents, handwritten signs beckon passersby over to wheeled carts filled with bundles of greens or smooth, symmetrical apples. At Newcastle Fruit & Produce’s open-air market, visitors survey a vast selection of seasonal, locally sourced fruit and vegetables that can include Bartlett pears, red-leaf lettuce, Yakima asparagus, and blueberries. Aside from assembling salad essentials, Newcastle’s team also stocks shrubs, perennials, and potted trees, and cuts pines for Christmas or anti-Arbor Day celebrations.
For the benefit of wines rich and wines sweet, Cellar 46º unfolds a menu of savory indulgences. Pick up a mealtime preamble such as hot crab dip with artichokes baked under a melted sea of havarti cheese ($12) or the poached pear and gorgonzola salad marinated in red wine with cinnamon and nutmeg ($12). Larger cravings look toward roasted pork loin stuffed with spinach and mushrooms alongside whipped Yukon gold potatoes ($21), while veggie-minded diners can pair a glass of Villa Diana Pinot Grigio ($8) with the breaded eggplant Napolean, which is layered with roasted red peppers, spinach, and chevre ($17).