This morning I further prepared and ate my several leaves of kelp gathered yesterday. I had left them in water in the fridge overnight. First I drained the water into the cooking pot, and then cut up the leaves into bite-sized pieces.
As I drew each long blade out of the tangle,
many configurations, colors and textures were revealed.
The “slimy” stuff that comes off or out of the seaweed is part of itself and its goodness. It gives the broth substance. I ate some of the fresh kelp to make sure it wasn’t already very salty; it wasn’t salty and the flavor was fairly bland, compared to other seaweed I have eaten. So I went ahead and cooked all the pieces in water with a little salt. I could have made a raw salad with some or all of it, but because I rarely eat cold salads in the winter, that didn’t occur to me until I was already in the process of cooking the vegetable.
I fried firm tofu with sesame oil and tamari,
and combined half of that with about half of the kelp
to make a yummy breakfast bowl.
Tomorrow I’ll eat the rest of the kelp in its broth, and call this a successful experiment. I’m planning to take a knife with me to the beach in the future, in addition to the plastic bag I had handy this time, so I’ll be equipped for whatever foraging opportunities.
Thank you, Bella!