Greetings and Gratitude to you ALL Dear Seaweed Lovers! Busy time of year, right? I know I am cooking, cleaning, planning, and doing a little shopping for gifts. SEAWEED makes an excellent gift for those on your list who are health conscious or if you are looking for something completely different and healthier than theContinue reading “December Gratitude”
Joyful Autumn to ALL! I have been practicing joyfulness, playfulness, and silliness this week. Gratitude to my yoga teacher Laura Garrison-Brook and my Sangha (community) on Insight Timer for the inspiration. Visualizing bright yellow glitter and multi-colored confetti surrounding me, is helping to bring happiness and a smile to my face, along with a playfulContinue reading “Joyfulness & Kitchari with Kombu”
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, we leave 2-3 inches of frond tip on each cut, gathering a decent amount to dry.
Hello Seaweed Lovers! We have been busily harvesting all 11 types of seaweeds to bring to you throughout the year, and I am taking a short breather to bring you a yummy and easy Fermented Sea Palm recipe, as well as 20% off any size Sea Palm for the month of July! Use Code: SEAPALM.
Come join the fun and take a seaside journey to the incredible, species-rich tide pools that fringe the Pacific Coast of Mendocino! You’ll learn to identify and harvest the bountiful sea vegetables that grow along our rocky shores: Nori, Sea Palm, Kombu, Wakame, Sea Lettuce, Bladderwrack, Sweet Kombu, and Ocean Ribbons!
Nori is the first harvest of the season. Nori, also known as Porphyra perforate or lanceolata, is a RED seaweed and only one cell wall thick! This means you get LOTS of nutrients riding on this wonderful seaweed… Nori is the highest of all seaweeds in protein (50% by weight) and high in iron and Vit. B12. Think about this…, since Nori is only one cell wall thick, you don’t want to wash the nutrients off of it- like you see in all the neatly packaged small nori snacks in the grocery store.
I’ve been busy planning the 2023 harvest cycle after I picked up my tide book. Did you know we can only harvest seaweed a maximum of 40 days a year? Those days are all between April and the end of July. We work with the moon phases (new and full moon) because these are the times during the summer when there are negative tides. This means we can get to the seaweed-filled rock areas in the ocean for about 1-2 hours each day (4-5 days in a row) to harvest as quickly as possible before the sea covers the rocks and seaweeds over again. It is vital to work! It is also very cyclical, like a woman’s monthly moon cycle.
This month, I want to introduce you to RED seaweeds. Three classifications of seaweeds are identified by color: red, brown, and green.
I have 3 things to share with you this month. #1: (By the time you read this, I’ve already enjoyed my Hoppin John with Okra and Kombu! Yum!) I am cooking some Black-Eyed Peas for New Year’s Day right now! They smell so good, and I LOVE how creamy and mild they taste. Today, IContinue reading “Happy and Healthy 2023”
Sea Palm (Postelsia palmaeformis) is one of our most popular seaweeds growing only in the nutrient-rich waters of the Pacific Northwest. Sea Palm resembles tiny palm trees, therefore its name. It is a brown seaweed, meaning it is chock-full of live enzymes, trace minerals, vitamins, complex carbohydrates, and algae. Sea Palm is perfect for adding to any dish you cook, with its mild umami flavor. It is also a delicious snack on its own – right out of the bag.
Hello Dear Seaweed Blog Subscribers! I took some time off from blogging this past summer to complete the years seaweed harvest, and I am back with a great recipe for you! Ocean Ribbons or Lessionopsis littoralis are beautiful flowing ribbons of brown seaweed that grow on the outermost rocks of the intertidal zone. We harvestContinue reading “Ocean Ribbons!”