As usual the summer is flying by. I hope you had a chance to forage and try something new to cook this summer. I’ve had fun experimenting in the kitchen as well as watching Ryker (who is almost 7 now!) experiment with his harvested plants and his coastal catches. His favorite remains the same, salmon chowder, although he is thrilled to eat any of the salmon soups and chowders we make. This salmon-head chowder pays homage to my late grandfather, who was a fabulous storyteller and cook. Living through the Great Depression taught him the valuable lesson of utilizing everything. And why shouldn’t we? Striving to be good stewards of the lands and oceans, I find value in “wasting not” and being creative to make a little go a long way. The benefits go on, fish bone broth is highly nutritious and adds a ton of flavor. The Beach Asparagus is loaded with vitamins A, B, B9 and B-2.
This chowder might have you glowing after a bowl! Try out this salmon head chowder for yourself and let me know what you think of this Omega-3 rich soup.
Other names: Sea beans, samphire, saltwort
Beach Asparagus can be found and harvested on the beaches of Alaska all the way down to California. Harvest season starts in the spring and can last through early fall.
Respectful harvesting methods include cutting at the base of the stalk (or a simple snap), rather than pulling up by the roots, as well as only harvesting what you will utilize. Beach Asparagus grows 2 to 6 inches high. They are a crisp vegetable that can be eaten raw.
Beach asparagus are rich in antioxidants, minerals, B vitamins, silica, vitamin C, iodine, iron, fiber, magnesium, manganese, calcium.