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Sea Beans

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Foraged from the Olympic Peninsula in Washington State. 

Not really a bean, this salty succulent has a similar texture to a sugar snap pea, but with a flavor at the opposite end of the culinary spectrum. Foraged from the wild, sea beans have a unique salty crunch which makes them a great addition to many dishes. The beans can be a little difficult to clean, so it’s best to rinse them, blanche for 90 seconds in boiling water, then shock them in ice water. This way they stay bright green and crisp without losing flavor or texture. Cooking them much longer will result in a flabby, unappealing texture. They can also be eaten raw. Garnish a crunchy summer salad; add to a sandwich or frittata; stir-fry with soy sauce and sesame oil; or sauté with oil, garlic and salt to make a unique bed for seafood. Sometimes known as a pickleweed, these sprouts also make great pickles that you can save for a taste of summer all year long. 

Foraged and Found, Olympia WA

Founded in 2001, Foraged and Found Edibles has built a reputation for impeccable quality in the wild food world, offering foraged mushrooms, wild greens, berries, and teas to professional chefs and home cooks alike. Their wild edibles are harvested solely in North America, keeping a main focus on the Pacific Northwest. Waiting for the right time to harvest for peak flavor, freshness and sustainability is a core value of their business. 

Store wrapped in a damp paper towel in the fridge for up to a week or freeze once blanched.  

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