I have been sustainably hand-harvesting seaweed on the Mendocino coast from the same 10-12 locations since 1999. Lucky me! In those years, I have come to know these seaweed harvesting spots intimately, and have been there to see the ebb and flow of more than the 11 varieties of (kelp, seaweed, sea vegetables) that I harvest, from one year to the next. How abundant is our seaweed because of our north coast upwelling of nutrients and what a wondrous journey it is!
It has been a 22 year-long love affair with the ocean as my office.
Each seaweed I harvest has a unique use, texture, harvesting practice, and drying routine; as well a particular season when it reaches its nutritional perfection in the ocean’s garden. We start our harvest year either the end of March or early April (depending on drying conditions) with wild-winter nori. Then we quickly turn to silky sea palm (the juvenile seaweed), before it matures. Sweet kombu is ready in May and June, along with sea palm, sea lettuce, ocean ribbons and the rare Pacific dulse. Next, we harvest wakame, kombu and Turkish towel. We end our season harvesting bladderwrack and bull whip kelp at the end of July thru the first part of August. All of this at the edge of the ocean (waves or not), 2-3 hours at a time, in 30-35 new and full moon low-tide days. Of course, our outdoor specialized drying routine takes longer than the harvest time, but I’ll save that for another post.
When I first began harvesting and selling seaweed, I wanted to make seaweed accessible to all tastebuds.
Because I know the importance of nourishing our bodies with the oceans plants, I created a flaked mix of 7 seaweeds (sea lettuce, bull kelp, nori, dulse, wakame, fucus and sea palm). Then I added organic toasted sesame seeds to the 7-seaweed blend and called it Sea Veggie Gomasio. In this unique blend, you get all three colors of seaweeds (red, brown and green),so you are receiving a full complement of trace minerals and other important minerals such as calcium and iodine, as well as protein and A & B vitamins.
Just a small bit of gomasio is needed (1-2 teaspoons) to get your daily recommended nutrients from the ocean.
You can be creative with sea veggie gomasio, adding it to salads, soups, noodle dishes, popcorn, or just about anything you want a sprinkle of umami goodness on or in. This month I have shared a delicious shitake potato salad with sea veggie gomasio. It is scrumptious and easy to prepare (see the recipe below).
For the month of October, I am including a ½ ounce package of Sea Veggie Gomasio with each order of $50. If you order $100, I’ll send you a one-ounce package for free!
Use it as above, or in the Shitake Potato Salad with Sea Veggie Gomasio recipe, or let me know how you use Sea Veggie Gomasio along with a photo @seaweedmermaid on Instagram or at Ocean Harvest on Facebook!
Enjoy, to your good health!
Terry d’Selkie
Shiitake Potato Salad with Sea Veggie Gomasio
- 2 pounds potatoes, cubed with peel on
- 1 cup (or more) shiitake mushrooms, sliced
- ½ cup rice vinegar (plain or seasoned)
- 4 Tablespoons sesame oil
- 2 Tablespoons tamari
- 2 cloves garlic crushed
- 1 teaspoon Dijon mustard
- 3 Tablespoons chopped parsley
- 3 Tablespoons Sea Veggie Gomasio
- 2 Tablespoons chopped green onions (optional)
Cube and steam potatoes. Make sure to check so they don’t overcook. Transfer to a large bowl.
Add 1 Tablespoon sesame oil to a skillet and add sliced mushrooms to sauté until soft. Once soft, add 1 Tablespoon tamari and 2 cloves crushed garlic to pan. Turn off heat.
To make dressing, add remaining 3 Tablespoons sesame oil, remaining 1 Tablespoon tamari, ½ cup rice vinegar, 1 teaspoon Dijon mustard to a jar and shake.
Chop green onions if desired, add to potatoes. Add dressing and mix well. Top with parsley and 3 Tablespoons Sea Veggie Gomasio. Ocean Harvest Sea Veggie Gomasio takes the place of salt and provides you with trace minerals which your body requires.
Stir and serve hot or cold.