Visit www.stoningtonkelpco.com

To follow the kelp farm, learn more about what is taking place and purchase seaweed visit www.stoningtonkelpco.com or contact suzie@stoningtonkelpco.com.

Happy New Year #2019

Happy New Year!

Stonington Kelp Co (aka Jay and I) are very excited to have had a successful (meaning I only dropped the vice grips one time) out-planting season. This year, we were graciously aided by our friend, Josh Wilkenson, who kept the peace on the boat. For us, out-planting is still a three person operation.

October was spent prepping gear, November was spent setting our gear, and we out-planted the first week of December. This year was quite smooth because we did not try and battle mother nature. We turned in when the weather was bad, understanding that being on the water, in winter, in a small skiff, in 34 degree weather is dangerous.

Our seed was provided by Greenwave and their partners for the 2018-2019 season. It was nurtured in a hatchery a few miles away from our site and is currently enjoying the cold currents passing through the fisher’s island sound.

One exciting new addition to our 2019 gear is mustang jackets which allow us to work easily without our life vests snagging on cleats. This is an indulgent purchase but on the other hand it could save our lives and it makes me feel quite official.

For now, we wait and visit the farm as often as the weather allows to ensure the kite-string is not compromised. Updates to come on how warm the jacket really is. I’ve only tested it out in above freezing air temps….

The Umami Effect...

Recently, we had a few friends over for dinner. I was making spaghetti and quinoa balls and a Cesar salad. I don't eat meat but I do eat fish (the local stuff that we can catch ourselves up here)...but my friend Lauren is a strict vegetarian. I wanted to make the salad but wanted to make sure she could eat it because I am nice like that.

The anchovies that typically go in Cesar dressing needed to be replaced. I figured that the amazing umami flavor of kelp may be an acceptable stand-in for my non-fish eating friend. I consulted google and found a few vegan recipes for Cesar dressing - since Lauren eats cheese I slipped in some dairy - and the result was pretty amazing.  It was incredible what this Umami flavor can do - it opened up a whole new world for me. The dried kelp flakes basically add that special, uniquley savory, taste to your meals without using any animal based products - and frankly without using anything that is bad for the planet (considering that kelp is zero-input farming, uses no fresh water, no land, requires no fertilizer etc). I also am noticing that in certain dishes, the kelp flakes replace the need to use salt which is good for me and the fam.

I also made some homemade croutons with old hot dog rolls that were about to get tossed. I  made a mixture of  olive oil, fresh garlic, salt/pepper, and kelp flakes and drizzled it over the torn pieces of bread then baked them until they were crispy and brown (about 20 minutes at 375).

Lauren keeps asking me to share the recipe so I am and I hope you like it!

• 1/4 cup oil.
• 2 tbsp Parmesan cheese crumbled really well (I used the pre-crumbled kind)
• 1 tsp lemon juice.
• 1 tsp white wine vinegar.
• 1/2 tsp dijon mustard.
• 1/2 tsp kelp flakes (pictured above)
• pepper to taste

Stonington Kelp Co

Introducing Stonington Kelp Co! We have created an official farm with a fancy new name. Stonington Kelp Co is located off the shores of Mystic CT in the fishers island sound and grows sugar kelp in the winter months. Our kelp is nourished by the cold new England waters that pass through the sound (and jostled by the NorEasters that come our way) and is available in spring for you to eat. Our 2019 crop get's pulled in March, April and May. Follow our instagram @stoningtonkelpco or contact mechanicstreetmarina@gmail.com for kelp questions!