Kelp is a nutrient-packed sea vegetable with many environmental and health benefits. Kelp farming provides sustainable local jobs and can spur economic growth and community development. Find out more about how Sea Greens Farms is “kelping” the planet one step at a time:
Fertilizer runoff overwhelms marine ecosystems; depleting oxygen and spurring the accumulation of nitrate-nitrogen in our waters. Kelp helps mitigate these hazards.
3D ocean farming utilizes the entire coastal water column - a more efficient use of marine real estate. Kelp can be grown alongside shellfish and other sea vegetables. Kelp provides food and shelter for many marine species including tilefish, flounder and scallops.
In addition to ocean farming, kelp is used in land agriculture as livestock feed. Kelp concentrates minerals from seawater and holds up to 20 times the minerals of its land counterparts.
Cultivation of sea vegetables goes beyond food; kelp and other sea greens can be used to produce efficient, renewable biofuels to help replace fossil fuels and grow the green economy.
Increasing sea vegetable farming by 14% would produce 500 million tons of kelp annually; expanding the the world’s food supply by 10% by 2050.
Kelp farming empowers local fishermen to add a new sustainable product line to existing fishing and shellfish operations. Diversifying aquaculture exports protects local coastal communities against depleting shellfish and fishery stocks.
Kelp oil has more Omega-3 fatty acids than fish oil. Sugar kelp is high in carbohydrates (60g per serving), protein (7g per serving: higher than boiled eggs), zinc (22g per serving) and potassium (11g per serving). Kelp also supplies iodine, a necessary nutrient.
Combine peeled and sliced avocado, diced tomato, scallions, salt and pepper in a bowl or mortar and pestle. Mash and combine. Chop up your kelp and mix it into the avocado mixture. Spread onto toast and enjoy! Add sliced jalapeños or feta cheese and olive oil for a spicy or mediterranean touch.
Sauté chopped onions and garlic in olive oil until translucent. Add butter, reserved clam juice, clams, and salt and pepper to taste. Simmer until sauce thickens. Lower flame and add shrimp, parsley, and white wine. Return to a simmer until shrimp is cooked through. Blister tomatoes in a hot skillet without oil. Combine kelp noodles with sauce and garnish with more parsley, red pepper flakes and parmesan cheese (optional). Enjoy!
Spread kelp pesto onto pizza crust. Add cheese, toppings, and kelp. Bake for 15 minutes at 425° or until crispy. Slice and enjoy!
Marinate kale with sliced ginger, garlic, scallions, sherry vinegar, oils, soy sauce and toasted sesame seeds. Finely chop kelp leaves and mix into prepared ramen noodles. Add steamed broccoli and marinated kale mixture. Stir to combine and garnish with more sesame seeds. Optional: add sambal oelek or sriracha for a spicy kick!
To prepare kelp slaw, combine sliced shallots, carrots and kelp and massage with salt. Mix apple cider vinegar, dijon mustard, salt, pepper, smoked paprika and molasses and combine with veggies. For the chipotle aioli, combine mayo, lime juice, garlic, chipotle peppers, cumin and black pepper in a blender or food processor until smooth. Grill your burger patty of choice, seasoning with salt and adding a slice of smoked gouda after flipping. Toast your buns, spread on chipotle aioli, add burger, slaw, other toppings and serve.
In a cast iron skillet, toast coriander seeds, cumin seeds and red pepper flakes in olive oil. Add onions, mushrooms, and grape tomatoes and stir. Next add apple cider vinegar, salt, bell peppers, and kelp, allowing to cook down. Make little indentations to add the eggs into, then crack eggs into the holes then cover until eggs are cooked to your liking (runny recommended!). Garnish with parsley and lemon juice and chow down.
To prepare kelp oil, first boil dried kelp, shock in an ice bath, and dry the leaves. Combine the prepared kelp, olive oil, lemon zest, and salt in a blender or food processor and blend until smooth. To prepare the toast, slice a baguette open and spread the prepared kelp oil and garlic, topping with cheese and italian seasoning. Bake at 400° until crispy and golden brown.
Combine chimichurri ingredients in a blender or food processor; blend until combined but still slightly chunky. Spread some of the sauce (reserve the rest) onto the fish; marinate. In a baking dish greased with olive oil, wrap the fish in large kelp leaves, leaving the head and tail exposed. Bake at 400° until thickest part of fish is firm to the touch (about 15 minutes). In the meantime, prepare the ranch by blending all ingredients except for the sour cream until smooth. Mix the blended sauce into the sour cream. Serve fish with reserved chimichurri and green harissa ranch on the side as a drizzle or dip.
Combine all ingredients (except mint leaves) in a blender and blend until smooth. Garnish with mint leaves and an extra peach slice.
Marinate chicken breasts in italian dressing for at least 1 hour. Dry off excess marinade and grill on a cast iron grill pan or outdoor grill and once cooled, slice into strips. For the salad, toss together chopped kale, thinly sliced brussels sprouts, and kelp. To make the dressing, add dressing ingredients in a bowl and stir to combine. Add dressing to vegetables and toss, topping with cheese, sliced grilled chicken, almonds and an extra drizzle of olive oil.