Learning About Sea Vegetables and Other Foraged Foods

Tuesday evening I met Brett Mayette and several other curious Rhode Islanders down behind Monahan’s in Narragansett to learn about the abundance of nutrient-dense seaweeds and plants all around us–

Yes, the very ones we never think about eating but probably should.

Our culture does not generally consider this slimy, green floating stuff from the ocean to be food (aside from maybe sushi?) — yet many other people around the world traditionally and routinely  include sea vegetables in their diets.

Brett is passionate about sharing his knowledge of why these types of local, readily available, mineral rich foods are so valuable to our health and how we can benefit from expanding the repertoire of plant foods that we consume.

After some seaweed gathering, we drove to a church in Peacedale where Brett pointed out some edible greens growing on the property.

We tasted this wood sorrel which has a mild lemony flavor.

Brett showed us samples of a variety of edible “weeds” commonly found in Rhode Island.  He even made us a mixed green salad with his homemade dressing as well as pesto, soup and spanakopita, all incorporating foraged greens.

You really just need small amounts of these bitter greens and seaweeds to reap the health benefits.

Dried dulse.

Very salty– you would not even want to eat large amounts of this!

But added as a garnish to salad or soup, it contributes flavor, nutrients and crunch.

And then, my favorite, the miso soup with local seaweed!  Why isn’t this on any restaurant menus?

I kept thinking, with this being the Ocean State and Rhode Islanders loving their seafood so much, why haven’t I noticed any chefs delving into the world of sea vegetables?  I would totally order some scallops with a side of perfectly seasoned arame or wakame instead of the broccoli, wouldn’t you?  I think a lot of us know that these foods are full of nutrients and we’d like to consume them.  But we’re all a bit intimidated with the process of harvesting them safely and knowing how to integrate them into meals.

Brett’s book recommendations.  I already have the Wild Wisdom of Weeds.

Eating on the Wild Side was at the top of his list and praised highly– I’ve ordered it from Amazon and am looking forward to reading it. 🙂

It was an inspiring and thought-provoking night and I feel so lucky to have been able to attend.  I had heard him talk at my library three years ago and wrote a post that you can check out here–  Fun at the Library:  A New Book and an Inspiring Talk.

We found out about this event through Brett’s mailing list which you can sign up for on his website:  Conscious Cuisine.  Not everything is posted under his ‘events’ tab, so I suggest getting on his mailing list if you’re really interested in finding out what he’s currently offering.

There are a couple of things coming up (not posted on his site but from his last email):

Ready to introduce your children to the wonders of foraged edibles?  Join me Sunday June 24 at 11:00 a.m. at Peckham Farm – across from the tennis courts at URI – for a 90 minute plant identification walk.  Wear comfortable shoes and bring something to take notes on and photos with.  $10/person or $20/family.  No need to RSVP.

The following Tuesday June 26 I will be back at the Chapel of St. John the Divine Parish Hall, 10 Church Way, Saunderstown.  The time will be from 6:00  – 8:00 p.m. This will be a plant walk, workshop, and supper.  Tickets are $20 at the door. Please RSVP by June 24 to Katharine McDuffie at etch27@verizon.net or (401) 294-6402.  You can also register with me by texting or calling 401-580-6919.