Autumn is here, in all her abundance! Kari and I are thankful for yet another successful seaweed harvest season, and our storage building is brimming with dried sea vegetables. We are grateful to our seaweed harvest team and other employees for their dedication andhard work.
Now we are busy with harvesting wild medicinal herbs, roots and berries from the beautiful forests, mountains and valleys of southwest Oregon and northern California.
Read More Kari and I are also harvesting and processing cultivated vegetables and medicinal herbs from our organic garden. Life is full! Hopefully we’ll have time this fall for a building project as well as some mushroom hikes.
Kari and I have begun a new chapter in our lives. Our son Arek graduated from high school this year and is now going to school in Norway (our daughter Inka has been going to school in Norway for three years). Now both of our children have left the nest! We are happy to report that they are doing very well.
Sea Palm is on sale - 25% off retail and wholesale prices
Living Sea Palm plants look like little palm trees about 2 feet tall. They grow in dense “forests” on rocky headlands and islands that are exposed to the open ocean.
Because Sea Palm thrives in such wild, rugged, wave-pounded places, it is somewhat dangerous to harvest. Safely accessing these places requires expert kayaking skills, nimble-footed wave-dodging and dedicated teamwork. In other words, harvesting Sea Palm is lots of fun!
We harvest only the frond tips; this allows the Sea Palms to continue to grow and reproduce.
Dried Sea Palm fronds are slender, crispy and ready to eat as a delicious jerky-like snack. Kids love to nibble on Sea Palm, and it grounds their energy if they’ve had too much sugar.
Cooked Sea Palm is remarkably noodle-like in texture, and is excellent in pasta dishes, stir-fries and salads. It cooks tender in about 30 minutes. Sea Palm is a Brown seaweed species, and is a good source of minerals and therapeutic polysaccharides (algin, fucoidan and laminarin).
Sea Palm Stir Fry by Kari Rein
This is one of my favorite sea palm recipes. It's healthy, tasty and a great way to get more seaweed into your diet.
1 oz. (by weight) dried Sea Palm fronds
2 cups green beans, cut into 1½” pieces
2 cups summer squash, quartered and sliced
1 red sweet pepper
3 tbsp. coconut oil
½-1 tbsp. finely grated fresh ginger
2 cups chopped kale or chard greens
(optional) 1-2 cups cooked chicken meat, cut or broken into bite-sized pieces
1½ cups rice
3 cups water
Put Sea Palm in a small covered pot with ¾ cup water. Simmer for 20 minutes on low heat. Take the lid off for the last 5 minutes or so to evaporate the broth, but watch closely and stir often so it does not burn!
Set the cooked Sea Palm aside for now, and start cooking the rice and stir-frying the vegetables.
Heat the coconut oil in a wok or cast iron frying pan and stir-fry the green beans and summer squash for 7-10 minutes. Add the fresh grated ginger and greens and stir-fry for an additional 5-10 minutes. Now add the red sweet pepper, cooked Sea Palm fronds and chicken meat and stir-fry briefly, until heated.
Season just before serving with 2-4 tsp. each of soy sauce and balsamic vinegar. Serve with rice.
Makes 4 servings.
No Fukushima Radiation Detected in West Coast Seaweeds by James Jungwirth
The University of California-Berkeley Nuclear Engineering Department has tested our 2013 harvest of seaweeds for Fukushima radioactivity, and none was detected! Click here to view the test results and report. We always harvest for the year ahead, so we will be selling our 2013 harvest throughout 2014.
Kari and I have also submitted samples of our 2014 seaweed harvest, and we will post the results on our website as soon as we get them. Please feel free to contact us if you have questions about radiation and testing of our seaweeds. Read More
Our government’s failure to publish information about radiation levels in our air, water and food since the Fukushima nuclear power plant disaster in 2011 has resulted in an information vacuum. Unfortunately, this vacuum has been largely filled by a series of alarming internet rumors, posts and blogs. Some of these stories were founded on facts that have been taken out of context. Others are pure fabrications. Almost all were written by people with little or no expertise in the relevant fields of knowledge.
Kari and I have closely followed the Fukushima Daiichi nuclear power plant disaster and the subsequent releases and movements of radioactive elements (radionuclides) via airborne fallout and ocean currents.
Our primary source of information about levels of Fukushima radioactivity in air, water and food has been the U.C. Berkeley Nuclear Engineering Department. In April 2011 they began testing northern California seaweeds, as well as samples of northern California air, rainwater, soil, grasses, spinach, kale, strawberries, milk, salmon etc. All test results are posted on the U.C. Berkeley Radwatchwebsite. A wealth of other useful information can be found there as well.
As of September 2014, Fukushima radioactivity has not been detected in any northern California seaweeds, although during 2011 detectable levels were observed in some samples of air, rainwater, soil, grasses, spinach, kale, strawberries, milk, etc.
We also rely on KelpWatch 2014 for accurate and up-to-date information. KelpWatch 2014 is a major scientific effort to monitor west coast kelps for Fukushima radionuclides. Researchers from California State University, Long Beach (CSULB) and U.C. Berkeley designed this project. As of September 2014, no Fukushima radionuclides have been observed.
U.C. Berkeley Radwatch and KelpWatch 2014 will continue to test west coast seaweeds for Fukushima radiation, and we will keep you informed about the results. Again, please feel free to contact us if you have questions about radiation and testing of our seaweeds.
Below are some links to research studies and articles that you may find informative: