This would be easier to answer without that second to last word. But a few things I can recommend off the top of my head:
HAZELNUTS:
Holmquist Farm (who are at the Farmers Market) produce some of the most wonderful hazelnuts I’ve ever tasted, sourced from their orchards in Lynden, WA. The dry roasted nuts would make a nice addition to any gift basket, as would the orange-honey flavored hazelnuts.
POTS OF JAM:
Though they don’t promote it heavily, Bakery Nouveau has a delicious line of jams in ever changing flavors (including some savory). Chef Leaman often negotiates with local farmers for their perfectly ripe fruit. And he acquired his jam-making methods from a famous French jam maker. So he uses a European method which rests the jam to allow the natural sweetness to develop from the fruit (as opposed to adding a lot of extra sugar like American jams).
COFFEE/TEAS:
There are obviously many good local sources for whole bean coffee. Pioneer is perhaps the only West Seattle based roaster. My personal favorites are from Stumptown, Zoka and Lighthouse, which require a trip off the peninsula but are well worth it. I don’t source my loose teas locally. But maybe someone who is more into tea can offer some advice on this one.
APPLES/PEARS/DRIED FRUIT:
See your local farmers market or grocer
CHOCOLATE:
Another item that we have no lack of here in Seattle is small, artisan chocolatiers. I really enjoy the hand-made chocolates and chocolate-covered salted caramels made in Seattle by Cadeaux Chocolates. (Cadeaux is the French word for ‘gifts’ and let’s just say there’s no false advertising here). They are available at Metropolitan Market in the Admiral district.
CHEESE:
There are a number of hard cheeses that are shelf-stable at room temperature. Parmigiano-Reggiano is just one. You might check out one of the cheese vendors at the Farmers Market or talk to the cheese counter at one of the local supermarkets.
CRACKERS:
Though from farther-a-field than Seattle, Lesley Stowe’s Raincoast Crisps of Richmond, BC pair wonderfully with all kinds of cheese.
WINE:
As much attention as Oregon Pinot Noir gets, for my money a bottle of Washington Syrah will always take the cake. The folks at Bin41 or West Seattle Cellars will be able to steer you in the right direction. Or perhaps a small bottle of port (to go with the cheese and crackers) would work too. But don’t let them talk you into a prosaic Napa Cab. Put your foot down for a Washington wine. Your SIL will love you for it.
PICKLES/PICKLED VEGGIES:
The Bootleg Canning Company (who sometimes are at the seasonal Highland Park Sunday Market) have a range of artisan pickles and pickled vegetables. You can find them on Facebook.
