Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
What we have and have not been finding in our corner of southeastern New England for wild foods.
Sea beans, also known as glasswort, samphire, salicornia or sea asparagus, are a crunchy, tart and salty marsh plant with a faint green apple flavor.
How to pick and cook salicornia, the plant of a thousand names: Saltwort, samphire, chicken feet, whatever -- no matter what you call it, this is one of the finest foraged foods around.
Salicornia is a gnarly little sprout that grows in salt marshes. Lots if it near me in Eastern Long Island. It's been served to me in in fancy-schmancy French restaurants, but I never really knew what to do with it...until now!
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