Origin of popular foods in Virginia

Virginia HamPhoto byRenee Comet/Wikipedia Screenshot

Many Virginians eat traditional local foods. However, they might not know their origin or how they became Virginia favorites.

1. Apples

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Virginia is the sixth-largest apple state in the country, with production in the Shenandoah Valley, Southwest, and Central Virginia. Delicious apple products include apple sauce, apple butter, and apple cider. Virginia is also home to more than 20 cideries.

2. Barbecue

Barbecue SandwichPhoto byRachel BramlettonUnsplash

Barbecue is also spelled barbecue and is often shortened to BBQ. According to Southern Grit Magazine, barbecue came about by early colonial enslaved Africans and later by African-American Virginian pitmasters.

Virginia’s BBQ style and flavors vary by location. Pitmasters in the Tidewater area use a tangy vinegar and tomato-mustard blend. Makers of BBQ in Central Virginia use Worcestershire-style sauce. Vinegar and herb-based sauce are used in the Shenandoah Valley, and sweet tomato-based sauce is used in Northern Virginia.

3. Blue Crabs

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Blue Crabs come from Virginia’s coastal towns along the Chesapeake Bay and Eastern Shore. They can be obtained at waterfront eateries. Loaves of the sweet meat can be patted into cakes and served on a sandwich.

4. Brunswick Stew

Brunswick County, located in Southern Virginia, is the documented origin of the hearty meat and vegetable-based Brunswick Stew.

Brunswick StewPhoto byJoe Loong/Wikipedia Screenshot

Original recipes were once made with wild game such as rabbits and squirrels, but today’s variations usually include chicken or pork smoked for many hours. The famous stew is a staple at many events in the southern region, often made in a huge cast iron cauldron and stirred with a boat oar.

5. Country Ham

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Since the 17th century, when settlers learned the Native peoples’ art of smoking meats, Virginia country hams became popular. Most famous are Smithfield hams, which, by law, must be cured within Smithfield's town limits. Ham Biscuits are a staple at any Virginia gathering.

6. Oysters

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Oysters are the oldest documented food in the Commonwealth, dating back to 1607 when the first English settlers at Jamestown survived on oysters pulled from the James River. The Virginia Oyster industry has a rich history which reached its heights in the 19th century, when nearly eight million bushels were harvested in one year. Oysters' taste ranges in salinity, creaminess, and sweetness.

Peanuts

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Virginia peanuts are the largest of the four peanut types grown in the United States. The Virginia Diner in Wakefield is famous for the peanuts it packages and sends around the world

The first known commercial peanut crop in Virginia originated near the town of Waverly in 1842. By 1902, Virginia had quickly become the largest peanut producer, with fourteen of the twenty factories operating in the United States. Virginia’s Peanut Country is concentrated in the coastal and southern regions of the state.

Trout

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Trout is native to Virginia and was designated the official fish of the Commonwealth in 1993. It thrives in the cooler streams of Virginia’s mountains where seasoned anglers wade in the water to fly fish.

Traditional cooking techniques in the western part of the state include applewood smoked, cornmeal crusted, and almondine, which can be found on menus in restaurants.