I live in Haines, Alaska much of the year and have learned how to create great meals with whatever is available in town. We have a barge that comes in once a week with fresh produce (can't be that fresh as it leaves Seattle a week earlier). But what we lose in produce variability, we more than make up with having an abundance of fresh seafood. I live on a small cove that has a large supply dungeoness crab. There is also an abundance of fresh edible greens in the summer in local gardens and along the beach (if you know what you're doing).