As the first of the summer vegetables ripen for picking at local fields, a unique new crop had its maiden harvest from an underwater farm in Groton. It won’t be showing up at farm stands and farmers’ markets just yet, though. These long, curvy-edged, greenish-brown ribbons gathered by the boatload are, for now, awaiting consumer pioneers to fuel demand for locally grown edible seaweed, specifically kelp native to Long Island Sound.
The Spring-Summer 2018 issue of Wrack Lines focuses on local seafood, from newly abundant species to old favorites. Read how restaurants and markets are offering local seafood, availability of fish, shellfish and kelp, the experiences of a first-time clammer and some great recipes by Connecticut chefs.