At the start of February, we saw the moors dusted with snow and the bright bracken rubbed against our feet, as we went to make snowballs and have fun in the white stuff. We’ve heard the waves are big in Sri Lanka, and Tim is busy in Borneo, and our lovely plants are regenerating and getting strong before harvesting season begins later in the year.
That said, we have had a little trek to the sea…
Plumes circling toward an infinite blue summed up the sights of Coverack this Saturday when we togged up to meet Chef Sven who created a delicious Japanese inspired dashi and ramen recipe; and his friend from chef school, Tom. Perfect crisp skies and crashing white horses made driving down into Coverack an amazing sight for the weekend.
This weekend, it seemed was also a good weekend for clearance, so scrubs were burning sending billowing smoke plumes creating an ethereal landscape. This time of year is when the seaweed are just regenerating. This makes them harder to find. But Daisy did manage to find small samples of sea greens, bladder wracks, serrated wrack, nori, dulse and pepper dulse. The bladder wrack and serrated wrack are edible, but they don’t taste as good as other seaweeds, so we usually use them for our skin nourishing bath products.
Within the crevices, where tiny crabs often hide, lies the mostly magic seaweed of all: pepper dulse. Usually small and labour intensive, this dulse is more expensive, due to the process of collecting it. With ruby fronds, it’s recognisable as a pretty addition to sea salads, and when dried makes a lovely seasoning. There was a fair smattering of this around, but its diminutive size makes it tricky to harvest.
Over the past few weeks, we have seen barmen play with samples of our seaweed, and recently sent a sample to head barman and mixologist at Jamie Oliver’s London Barbacoa to try and make a seaweed cocktail. Josh Linfitt from The Old Grammar School in Truro, and other barmen have also been discussing the ways in which our weeds can enhance cocktails from Bloody Marys, to a dulse infused Martini, so we’ll see what happens next with this!
We’re excited to have several new stockists in London too, so we know that fronds of seaweedy loveliness are spreading their delightful tendrils to the Big Smoke and beyond. People from Singapore to Cincinatti opt to order seaweed online, so we know it’s increasingly gaining popularity, as chefs begin to add it to menus.
Moving to our plans for an exhibition later in the year, we have had the kind offer of collaboration with amazing botanical artist Sarah Jane Humphrey. Based in Falmouth, Sarah Jane has some stunning examples of seaweed drawings, and we will keep you posted about this exciting opportunity.
As it’s heading towards Valentine’s Day, or Anti-Valentines, depending on your preference; whether you like it or not, sweet chocolatey stuff will be all around us, so we’ve FINALLY put up our Seaweed Fudge Recipe, using lashings of Rodda’s cream.