Puget Sound waters supply exquisite seafood. Dungeness Crab is native to the Dungeness Spit in Sequim and is known by its distinctively sweet flavor. At The Three Crabs restaurant, the crab is so fresh it practically jumps straight from the ocean onto your plate. Patrons dine on a medley of crab salads, cakes, boiled crab or crab served in the shell with melted lemon butter. (101 Three Crabs Road, Sequim, 360-683-4264).

Bring a kite to fly on the spacious Dungeness Spit sandbar in Sequim. Then tour the Olympic Peninsula, www.olympicpeninsula.org. Fried, stewed or nude, oysters from Willapa Bay are one out of every six oysters consumed in the U.S. Nearby, The Boondocks Restaurant (1015 W. Robert Bush Drive, South Bend360-875-6570) features fresh oyster dishes like pork wrapped oysters served with hot mustard; oysters marinated in white wine, or even broiled, bacon-wrapped oysters seasoned with garlic and black pepper. Cuisine from the Ark Restaurant (at Nahcolta on the Long Beach Peninsula, www.arkrestaurant.com) has been featured at the White House.

Olympia, the state’s capitol, features the largest farmers market in the state with over 80 stalls and 150 vendors. The seasonal Olympia Farmers Market runs Sunday to Thursday, 10 a.m.3 p.m., offering tempting organic carrots, vine-ripened tomatoes, snap peas, baby bok choy and a variety of juicy berries. A rarity, the Golden raspberry, is a well kept secret for some of the sweetest jams and jellies (360-352-9096).

A Victorian castle evokes a regal setting in Port Townsend. At Manresa Castle, www.manresacastle.com, baked cranberry King Salmon is served with red potatoes. A second house favorite is the roasted pork tenderloin stuffed with a special mixture of apples and herbs swimming in Applejack brandy sauce (7th and Sheridan, on Castle Hill, Port Townsend, 360-385-5750).

Take a walking tour of the historic homes and museums in downtown Port Townsend (360-385-2722).