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  • From: Rob Cook <crookkohler@bellsouth.net>
  • To: permaculture <permaculture@lists.ibiblio.org>
  • Subject: Re: [permaculture] The Seas Will Save Us: How an Army of Ocean Farmers are Starting an Economic Revolution — invironment — Medium
  • Date: Tue, 29 Mar 2016 04:14:04 +0000 (UTC)

Good stuff Lawrence.
Rob


On Monday, March 28, 2016 11:04 PM, Lawrence London
<lfljvenaura@gmail.com> wrote:


On Mon, Mar 28, 2016 at 10:41 PM, Lawrence London <lfljvenaura@gmail.com>
wrote:

> wakame
> hiziki
> kombu
> dulse
> nori
>

I found these three sources for quality Maine seacoast sea vegetables:

Ironbound Island Seaweed
http://www.ironboundisland.com/

Maine Seaweed, LLC
http://theseaweedman.com/

Maine Coast Sea Vegetables
https://www.seaveg.com/shop/

--
Lawrence F. London
lfljvenaura@gmail.com
https://sites.google.com/site/avantgeared/
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From: Lawrence London <lfljvenaura@gmail.com>
Date: Tue, 29 Mar 2016 03:10:35 -0400
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On Mon, Mar 28, 2016 at 10:13 PM, Lawrence London <lfljvenaura@gmail.com>
wrote:

> miso soup:
> lightly sauteed green pepper, onion, cabbage and carrot then add water for
> soup
> miso paste liquified in a suribachi and added to stock with vegetables
> after it becomes warm
>
> serve with plain brown rice and sauteed tofu with tamari
> each meal component served in separate dishes
> eat with wooden or china spoon and chopsticks
>

I forgot the seaweed component. While fixing the other ingredients soak a
bowl of dulse in cold water and add it to the
soup before you add the miso. The vegetables and stock need to cool down
some so you don;t deactivate the probiotic microorganisms in the miso
(never cook miso).

LL


--
Lawrence F. London
lfljvenaura@gmail.com
https://sites.google.com/site/avantgeared/




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