Greetings! As we go from summer to fall, it’s a great time to reflect on everything and everyone we are grateful for.
*** I am thankful for the health of our ocean to grow wild seaweed sustainably in the same spots since before we began harvesting in 1981! That is quite a record of sustainability and proof that we do not over-harvest the seaweeds. We work with the rhythm of the ocean and we are able to be flexible when one seaweed might look less abundant than other years. For example, maybe Wakame is not growing thickly at one location, so we harvest at another spot, in order to make sure we protect the beds for future use and for habitat for the ocean critters we sometimes interact with.
*** I am so thankful for the people who harvested the seaweed to bring to you this year! We had quite a crew of strong and competent individuals working at the ocean’s edge from March through August. Thank you all of you!
*** I am thankful for all of YOU and your continuing loyalty to Ocean Harvest! Some of you have been buying seaweed every year since 1981, and that AMAZES me! I am so grateful and humbled for your continued support of our little company.
*** Lastly, I am thankful for good health, good food, and good friends and family who make life worth living!
I’m celebrating my gratitude by offering a FREE 1-ounce bag of Silky Sea Palm for each order of $60+ for the month of September. No need to put in a code; I know who you are!
Silky Sea Palm is one of our premium seaweeds, and rightly so! It is harvested in April and May from the juvenile Sea Palm plant. Since it is so small, and we leave 2-3 inches of frond tip on each cut, gathering a decent amount to dry takes quite an effort. Most days, we harvest no more than 50 pounds of wet Silky, which dries to about 5-7 pounds. Yes, it is a labor of love that is well worth it, as it tastes like no other seaweed on the planet. It is crispy and pretzel like and easy to eat right out of the bag- my favorite way to eat it!
We usually sell out of Silky Sea Palm by February, so buy in bulk if you LOVE it like I do!
I have included a recipe for SILKY SEA PALM BREAD & BUTTER PICKLES. I don’t usually make sweet seaweed recipes, but this one is great!
Enjoy the end of summer and the fresh crisp fall nights and days and thank you for your love of seaweeds!
Refrigerator Silky Sea Palm Bread and Butter Pickles
Makes 1 quart jar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ½ cup water
- 1/3 cup raw cane sugar
- ¼ cup brown sugar
- 2 TBLS. Pickling salt
- ¼ ounce Silky Sea Palm (dry)
- 1-pound cucumbers sliced (any type of firm cucumber works)
- 1 small onion thinly sliced (or ½ large onion)
- 1-2 TBLS. Pickling spice or (1 tsp. mustard seeds/ 1 tsp. coriander seeds/ 1 tsp. celery seed/ ½ tsp dill)
- 1/8 tsp. turmeric powder
- Make the brine by combining the white vinegar, apple cider vinegar, water, salt and sugar in a saucepan. Bring to a simmer, stirring occasionally to dissolve the salt and sugar.
- Slice the cucumbers into round 1/4 inch slices. A crinkle cut slicer is fun but isn’t required.
- Layer the cucumber slices into a quart jar, layering with the onion slices and the Silky Sea Palm. Then add the pickling spices and turmeric.
- Pour the warm vinegar brine over the cucumbers/onions and Silky Sea Palm, making sure to cover them completely.
- Cap the jar with a lid and place in the refrigerator. Wait 2-3 days before eating to let the flavor develop. They will keep for 2-3 months in the refrigerator.