Vegetables from the Sea

This year we packed our bags again for an epic foraging and seafaring trip to visit our friend Micah, who runs the Atlantic Holdfast Company off of Deer Isle, Maine. Our visits are filled with exciting extremes, kept on our toes while clinging to rocks in crashing tides or laying back against soft grass under giant old maples as the wind runs soft fingers through the St. John’s wort. . .

One of the cabins looking out to the harbor
Periwinkles (sea snails) are can be pulled from the rocks at low tide and sauteed with garlic and olive oil for a sort of paleo-macaroni experience
Elder flowers (Sambucus canadense) and St. John’s Wort (Hypericum perforatum) drying in the barn
A small basket rack of Nori drying in the sun
Digitata (a brown kelp) drying on the outdoor racks near the barn. The alginates start to slime and ooze from the seaweeds as soon as they are harvested, so hanging the seaweed to dry can be a very goopy experience.

 

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