Local Schools Celebrate Maine Harvest Month

Local Schools Celebrate Maine Harvest Month

It’s Fall in Maine and that means that the root vegetables are being unearthed and the ground is being put to rest in preparation for the cold months ahead. Schools in the towns surrounding Maine Coast Sea Vegetables are adding a new harvest item to their menus this year. Accompanying the requisite potatoes and colorful rainbow carrots you’ll find our delicious Dulse with Garlic Sea Seasoning®, as well as Alaria powder, Kelp Blend, and Dulse Flakes.

Roasted Rainbow Carrots seasoned with Dulse with Garlic Sea Seasoning.

At their recent Harvest Meal Lunch, Ellsworth Elementary-Middle School students were treated to fluffy Maine blueberry pancakes, locally raised pork sausage, and roasted root vegetables with Dulse/Garlic. Staff and children alike delighted in the flavor combinations and praised the meal.

Enjoying the Harvest Meal at Ellsworth Elementary-Middle School.

Dulse Corn Chowder and Dulse Macaroni and Cheese are next on the docket for another local school. Finally, as the crowning achievement for getting sea vegetables to our local students, the University of Maine has been featuring a Manhattan Sea Vegetable Chowder (see recipe below) in their soup rotation all Fall. Our Kelp Krunch™ Seaweed Energy Bars can also be found at the lunch counters and general stores on the University campus. We are so pleased here at Maine Coast Sea Vegetables to be fueling the bodies and minds of our local youth. Here’s to all the adventurous palates and curious learners out there…you keep up the studies and we’ll keep up the sustainable harvest of these magnificent, nutrient-filled sea veggies!

Manhattan Sea Vegetable Chowder

Ginger Kelp Krunch ready for sampling by UMaine students

  • 2 cups carrots, diced
  • 2 cups celery, diced
  • 2 cups green pepper, diced
  • 2 cups onion, diced
  • 4 tsp garlic, chopped fresh
  • 2 T olive oil
  • 1/8 cup Alaria powder
  • 1/8 cup Kelp Blend
  • 1/3 cup Dulse Flakes
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp ground fennel seeds
  • 1 tsp ground rosemary
  • 1 tsp thyme
  • 3 bay leaves
  • 2 T parsley, chopped fresh
  • 1 tsp soy sauce
  • 1 tsp balsamic vinegar
  • 1 tsp ground black pepper
  • 4 2/3 cups crushed, no-salt-added tomatoes, including juice
  • 3 quarts vegetable stock
  • 3 1/3 cups potatoes, diced and covered with water

Method

  1. Sauté garlic, onions, green peppers, celery, carrots, and the dry herbs in olive oil until starting to turn tender and brown
  2. Add all remaining ingredients except potatoes in water
  3. Bring soup to a boil and simmer for 30 minutes
  4. In a separate pot, bring potatoes to a boil and cook 15 minutes. Allow soup to continue to simmer while potatoes cook
  5. Add potatoes and their cooking water to the soup and simmer for 15 minutes
  6. Season with salt and pepper to taste

About mcseaveg

Our mission is twofold: to provide high quality North American sea vegetables as user-friendly foods, supported by reliable information; and to build respectful, long-term relationships with our customers, suppliers, employees and the environment.
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