Kettlegrove Soapworks

May beach walks below my family farm in Savage Harbour are complete with dogs off leash, beachcombing for treasure and foraging for seaweed. Today I harvested Sugar Kelp/Kombu which can be added to soups, stews and dishes that contain beans and lentils. It brings a natural umami flavour and thickening. The flavour is mildly salty and savory. The texture of fresh Kelp is a bit chewy, but not unpleasant. It breaks down when simmered in a broth.

I'll bring some Sugar Kelp to the Charlottetown Farmers Market once it's dried for packaging.