Sugar kelp has the highest natural sugar content of the kelp species and is actually an excellent addition to baking. It brings an umami flavor that enhances the other flavors in your dish. This is a lovely video of a wild harvester sharing a seaweed enhanced Chocolate Barney Cheesecake along with a Lemon Polenta Cake.

Worth a watch - there is one scene where the narrator licks a piece of dried sugar kelp that was a skooch off-putting but you cant win em’ all. Seaweed in puds, people!

This is a gem I found on Yogurt Soda website which I adapted for fresh sugar-kelp. Using locally cultivated seaweed (versus imported) means you know the water quality is regulated and that the seaweed is tested for things like heavy metals which will be absorbed by the seaweed if its present in the water.

Rainbow Slaw:

2 cups freshly harvested sugar kelp
1/2 to 1 red cabbage, thinly sliced
2 carrots, grated
1/4 cup chopped green onions
1/2 teaspoon toasted sesame oil
2 tablespoons sunflower seeds
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon maple syrup or honey
1 small clove garlic, minced
1 teaspoon ginger, minced

1. Make the slaw: Blanch the kelp by tossing into boiling water for 15 seconds. Drain in a colander and rinse in ice bath. Drain sugar kelp again and squeeze out excess water. Cut into 1-inch pieces. Toss sugar kelp, cabbage, carrots, and green onions together.

2. Make the dressing for the slaw: stir together tahini, sesame oil, lemon juice, water, soy sauce, rice vinegar, maple syrup, garlic, and ginger, adding salt to taste if necessary. Pour over slaw and sprinkle salad with sesame seeds and sunflower seeds. Add to tacos, fish, or just crush it solo.

I usually try and practice the recipes I put up but there are SO many out there that I needed to share two links to some free cookbooks that have been created using New England seaweed so you can have some inspiration.

This cookbook developed by the Kendal Foundation’s Food Vision Prize winners in 2018 was done in partnership with many chefs across New England. The free PDF download includes fish recipes as well as a section fully dedicated to kelp. About kelp they say “Our ocean is always changing but kelp is thriving. By choosing kelp for your dishes you are helping to diversify coastal incomes, reduce ocean acidification, and you are supporting small sea farmers grow sea greens. Choosing kelp as a food source mans you can positively impact the economic and environmental health of New England's coastal areas.” If you try any of these, send me a pic!

Maine has a fabulous seaweed celebration (which we are adapting here in Southern New England April 17- April 25th - learn more here)….anyway, Maine’s SeaGrant team helps organize this event and even created this cookbook which seaweed farms were able to brand and leverage to get more people cooking with kelp. I have done several of these recipes and will do several more because they are so accessible.

Until I get a better shot of this dish, please enjoy this image of an oyster and some seaweed. Oysters were harvested from Fishers Island Oyster Co. They deliver!

Here is a gem found on the Farms to Institutions Underutilized Species (and Kelp) cookbook and it was too good not to share. One adjustment I suggest from their recipe is this - make sure you chop the kelp to be bite size (I would suggest less than 1/2 inch) to make the seaweed easier to chew.

• 4 oysters

• 4 oz kelp

• 1 tablespoon olive oil

• 1 tablespoon garlic, minced

• 1 tablespoon lemon juice

• 1 tablespoon gin

• 1 cup panko

• 2 tablespoons grated Parmesan

Shuck oysters and set aside. Julienne kelp, boil until tender, cool and set aside. Mix together olive oil, garlic, lemon juice, gin and kelp. Divide mixture into 4 equal parts. Place divided mix in to each oyster. Mix panko and grated parmesan together. Top the oysters with the breadcrumb mixture. Bake until golden brown.

Dried Sugar Kelp from Stonington Kelp Co

Sometimes we overbuy produce. It happens to all of us. A beautiful thing about seaweed is the options to stabilize it if you can’t eat it fast enough (or you just want to control how the seaweed is dried). Here is a simple way to dry seaweed at home. This information was made available by the Maine SeaGrant. They are great people and I suggest you check out their site for more seaweed ideas.

Dried kelp can be eaten as a snack ( kelp chips! ), sprinkled on avocado toast, put in to a spice grinder, or rehydrated and added to your favorite dishes. Kelp naturally begins to dehydrate in air, so low temperatures are key. Kelp can be passively dried in the sun (hang it in a sunny window where there is air circulation), dried in an oven or dehydrator. As long as dried kelp is put in an air-tight container and stored in a cool, dry space, it will keep for several years.

Instructions

1. Check kelp fronds and folds to ensure there is no grit and preheat oven to low ( 160 - 180 F degrees). You do not need to rinse the kelp - however if you prefer a more mild flavor - blanch kelp prior to drying

2. Lay kelp pieces on a baking tray covered with parchment paper

3. Bake at low temperature until the seaweed is dried or reaches desired crispness , typically 10 to 15minutes. Turn blades halfway through. Remove from the oven and allow dried kelp to cool. Use right away or store in an airtight container.

After the kelp dries, you may notice a white powder on the dried blades - this is the natural salts, sugars and nutrients coming to the surface of the blade so do not wipe off that tasty goodness.

Let this amazing kelp-chocolate chip cookies contribute to the winter weight gain thats hanging over all our heads. This is an adaptation of my husband’s cookies which are problematic for me - they are amazing and I cannot stop eating them. Gain weight while you clean the ocean!

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup butter, softened 

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs large eggs

• 2 cups Semi-Sweet Chocolate Morsels

• 1 tablespoon dried sugar kelp flakes

Directions

• Step 1

  Preheat oven to 375 degrees F.

• Step 2

  Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels seaweed flakes. Drop by rounded tablespoon onto ungreased baking sheets.

• Step 3

  Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

• Step 4

  Don’t forget to vote

I have too much kale and kelp and basil - which means it’s pesto time….For this recipe, you can add in additionally kale or arugula to give it a peppery boost or just make sure your greens are getting eaten. Use the pest in past dishes, spread on crust bread, or on a pizza. This recipe is an adaptation from the lovely farmers at Spartan Sea Farm.

Image courtesy of Spartan Sea Farms Seaweed Week Recipes Cookbook

Ingredients

• ¼ cup pine nuts or walnuts

• ½ cup garlic cloves

• ½ cup dry Parmesan cheese

• ½ cup olive oil

• 1 cup fresh basil leaves

• 3 cups blanched kelp

• 1 cup of ribbed kale or arugula

Preparation

1. Add ingredients to food processor in order listed above 2. Process until finely minced 3. Serve

Making seaweed butter is one of the easiest ways to use local sugar kelp year round. In the autumn and winter months when fresh sugar kelp is not in season, kelp butter is a great way to keep the seaweed party going. This is a recipe from Kathy Gunst which was promoted on the CT Public Radios interview about farming in our lovely state. It’s worth a listen!

INGREDIENTS  

For the seaweed butter

• 1/4 cup dried seaweed, or one (0.6 ounce) Atlantic Sea Farms Kelp Cube

• 3 tablespoons room temperature lightly salted butter

• Freshly ground black pepper

• 1 pinch dry ginger, optional

• 1 pinch chile flakes or hot pepper sauce, optional

• 1/4 teaspoon grated lemon or lime zest, optional

For the corn

• 4 ears corn, husks pulled back (but not removed), silk removed

• Vegetable oil for the grill

INSTRUCTIONS 

• To make the seaweed butter: If using dried seaweed, place the seaweed in a spice grinder, blender, or food processor and whirl until pulverized. In a small bowl, mix the (dried or fresh) seaweed and the butter until thoroughly incorporated. Season with pepper to taste. Mix in optional ingredients if you like.

• Preheat a gas or charcoal grill until hot, about 450 degrees. Lightly oil the grates with the oil. Place the corn on the hot grill with the husks hanging over the edge so they don’t cook or burn. Grill the corn about 3 to 4 minutes per side, depending on how young or thick the kernels are, turning the corn once or twice.

• Remove the hot corn from the grill and place on a platter. Place a teaspoon or so of seaweed butter on each ear of corn and serve any remaining butter on the side.

Photo credit: Kathy Gunst of Here and Now

Another Melissa Clark classic that you can make in 30 minutes to feed a family of 6. I absolutely love anchovies but I think they can be omitted if you are not a fan - the kelp brings an umami taste which adds all the savory you need. If you are making this vegetarian, I’d add a little more kelp to enhance the flavor of the dish.

INGREDIENTS

• Kosher salt, as needed

• 1 pound rigatoni or other pasta

• 4 to 8 anchovy fillets, chopped

• 4 large garlic cloves, finely grated or minced

• 1 ½ teaspoons finely grated lemon zest, plus fresh lemon juice, to taste

• ¼ teaspoon red-pepper flakes, or to taste

• ¼ cup extra-virgin olive oil, plus more for serving

• ½ cup kelp purée (use fresh blanched kelp puréed in a blender or food processor) or a thawed kelp smoothie cube

• ½ cup finely chopped parsley, plus more for serving

• 2 tablespoons unsalted butter

PREPARATION

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until just shy of al dente, usually 1 to 2 minutes earlier than the cooking time suggested on the packaging. Reserve 1 cup pasta water, then drain pasta.

2. Meanwhile, in a medium bowl, stir together anchovies, garlic, lemon zest and red-pepper flakes to make a paste.

3. In a 12-inch skillet, heat 1/4 cup oil over medium. Add anchovy paste and cook, stirring, until the anchovies begin to dissolve, about 2 minutes. Add kelp and cook, stirring, until slightly thickened, 1 to 2 minutes. Stir in 1/2 cup parsley and the butter. Add the pasta and toss to coat. If the mixture seems dry, add some of the reserved pasta water, tossing to coat the pasta with sauce. Season with salt and lemon juice, to taste.

4. Garnish with more parsley, drizzle with oil, if desired, and serve immediately.

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Chef Tom at Eastern CT State College holding his flu fighter recipe.

I recently attended an event at Easter College of CT where their chefs work to incorporate more seaweed into the menu making it accessible to the students on campus there. One of the smoothie recipes developed is especially timely given this nasty flu season so I wanted to share it. Stay healthy!

INGREDIENTS

1 cup soy milk (oat or almond also work)

1/2 cup spinach

1/2 cup kale

1 kelp cube (1/2 cup if using fresh kelp)

1/2 oz chopped ginger

1/2 cup ice

1/2 cup frozen banana

1/2 cup unpeeled apple