Hand-harvested, full of umami, protein and nutrients 💪 ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
In This Newsletter: Purple Dulse Seaweed Flakes, Featuring Our Partner Farmer Colton | |
If there’s one new spice you take a chance on this summer, we want it to be Purple Dulse. Not only is it visually stunning in its royal purple hues, it’s deliciously layered with umami and packed with protein, fiber and nutrients like vitamin A, iron, potassium, magnesium, B vitamins and iodine. Described by customers as an “eye-opening flavor,” Purple Dulse just might change your relationship with salt and seasoning in general. | |
Our customer Maggie was won over by Purple Dulse’s versatility: “This was a new spice for me and I just love it! I use it on roasted veggies, eggs and just keep trying on lots of things. So, so yummy!” | |
If seaweed isn’t your thing yet, our partner farmer Colton is here to change your mind: “We have grown up on the ocean, and it is where we love to be.” Born and raised on Grand Manan Island in the Bay of Fundy, Canada, best friends Colton and Duncan moved home to be close to family, becoming lobster fishermen and seaweed harvesters after completing university. | | Colton and Duncan are deep in dulse harvest season right now: “We harvest from June-September. We live in the Bay of Fundy, home of the largest tides in the world. The tide goes so low, we are able to hand-harvest the dulse by hand, no mechanical tools. We can only harvest 12 days a month when the big tides are on. The tide is down twice a day, every 12 hours. So we do lots of night harvesting as well. We have 8 harvesters that harvest our products. All locals.” | | “Our dulse is harvested from Dark Harbour, a remote location on the western side of our island. 97% of the world's wild Atlantic dulse is harvested here. Once we harvest the dulse, we have to wait for a good drying day, as we sun-dry all our seaweeds. Then we mill the flakes with our hammermill. This process can take 2 days.” | | Colton shares his favorite ways to enjoy Purple Dulse: “We use our dulse flakes in our smoothies every morning! We also love using the dulse flakes in our seafood dishes (lobster fettuccine). They go well in a seafood chowder or even on the top of mashed potatoes. Sometimes, the kids have me fry them in a frying pan and they get crispy and we eat them like chips.”
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When you can’t make it to the beach, let us bring the beach to you! (Grab the big container for double the value!) | | | | |
