Regional American food to order online

University of Florida extension scientists write that the muscadine "was the first native grape species to be cultivated in North America," with a natural range from Delaware to central Florida and along the Gulf Coast to east Texas. North Carolina made the scuppernong, a muscadine grape, its official state fruit in 2001.

On LocalCart, a Loudoun County, Virginia farm market called Loudounberry lists a Muscadine Jam at $4.99. The jar itself reads Muscadine Jelly, a 19 oz jar of cane sugar, muscadine juice, water, pectin and citric acid. Juice rather than crushed fruit is what makes it a jelly.

A 2025 roadside marker in Telford, Pennsylvania, from the William G. Pomeroy Foundation, calls shoofly pie a molasses-based pie with a crumb topping, believed to come from an 1876 Centennial cake recipe and a Pennsylvania Dutch tradition by 1920.

The pie needs molasses, and McCutcheon’s in Frederick, Maryland sells a 21 oz jar of unsulphured blackstrap for $3.45. Its label calls it strong-flavored and "perfect for baking," so taste it before you pour a full cup into a recipe written for a milder molasses.

The usual story puts the first Buffalo wings at Frank and Teressa Bellissimo’s Anchor Bar in 1964: halved, deep-fried, tossed in hot sauce and served with celery and bleu cheese dressing. Jeff Z. Klein, writing for Buffalo Toronto Public Media, notes that Anchor Bar ads from late 1963 already mention fried chicken wings, and that John Young was selling his own breaded wings with Mambo sauce in Buffalo in 1963.

For a bottled take, Tangled Up in Blue from Vesta Kitchen in Pottstown, Pennsylvania is a buffalo-style hot sauce finished with butter and blue cheese from Birch Run Hills Farm. It contains dairy.

Historian Shane K. Bernard writes in 64 Parishes that Edmund McIlhenny, a native of Hagerstown, Maryland, grew his first commercial pepper crop in 1868 on Avery Island and sold his first bottle of Tabasco sauce the next year. He crushed ripe peppers with Avery Island salt, aged that mash for thirty days, then blended it with French white wine vinegar and aged it at least thirty days more. Today the mash ages up to three years in white oak barrels.

No Louisiana maker sells on LocalCart. The closest relative is Vesta Kitchen’s Hill Creek Hot Sauce, which its page describes as a fermented hot sauce made with peppers grown at Hill Creek Farm in Chester County, Pennsylvania. A different place and recipe, but another sauce that lets the peppers work before bottling.

Idaho named the huckleberry its official state fruit in 2000. A 1999 University of Idaho Extension bulletin explains why it stays special: western huckleberries are harvested from the wild, and attempts to grow them commercially in fields have mostly failed. Eastern "huckleberries" belong to a different genus, Gaylussacia.

The Huckleberry Jelly on LocalCart is a 10 oz jar of huckleberry juice, sugar, pectin and citric acid, $5.99. Its label does not say where the berries were picked or which kind they are.

Few foods have their origin written into state code. Virginia law defines a genuine Smithfield ham as one dry-salted, cured, smoked and aged for at least six months, with every step inside the town limits of Smithfield. A ham cured anywhere else can be excellent, but it is not a genuine Smithfield ham.

USDA replaced its maple grades in a notice published January 29, 2015, effective March 2, 2015. Syrup graded for retail is now Grade A Golden, Amber, Dark or Very Dark, each paired with a taste word running from delicate to strong. The federal grades are voluntary, and states such as Vermont and Maine keep their own rules. Vermont’s 2014 rules let packers use "Vermont Fancy" until January 1, 2017.

Under the New Mexico Chile Advertising Act, it is unlawful to advertise or sell a product in a way that leads a shopper to believe its chile is from New Mexico when it is not. Brands whose names predate the law must print "NOT GROWN IN NEW MEXICO" on labels, a rule in force since July 1, 2013, per the New Mexico Department of Agriculture.

Minnesota statute 30.49 requires cultivated wild rice sold in the state to be labeled "paddy" or "cultivated". A package of only natural lake or river rice must read "100 percent naturally grown, lake and river wild rice," machine-harvested rice has to say so near the product name, and 100 percent hand-harvested rice may say "hand harvested." Only rice grown entirely in Minnesota may be labeled "grown in Minnesota."

Sweet sorghum syrup is the juice of crushed sorghum stalks cooked down until thick. The University of Kentucky’s Sweet Sorghum for Syrup profile (last revised 2013) notes it is "sometimes incorrectly referred to as sorghum molasses." It says Kentucky leads the country, with 2008 syrup worth over $12 million, and that Kentucky and its neighbors make over 90 percent of US sorghum syrup.