These are fresh seaweeds that I picked yesterday from the sea. In the springtime, they are tender and absolutely delicious to cook. This particular type, which is nicknamed “sea spaghetti”, can only be accessed on particular spots at very large low tide amplitudes. They are several feet long, and I harvest the youngest part, which is the one foot length closer to the tip. Seaweed eating is not traditional around here, so I am usually alone on the shore to take benefit from this plentiful bounty.
Oh wow, would love to try that ; your story reminded of our friends/collegues from France who lived in the Netherlands for a few years and couldn’t believe nobody would pick the mushrooms in the forest in autumn ...not in our tradition, we buy ours in the supermarket/shop ( and we lack the expertise to distinguish between varieties)
There was a story in the Environmental Defense Fund's latest newsletter about Maine lobstermen cultivating kelp to diversify their operations to cope with climate change.
June 11th, 2020
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