Foraged from the Olympic Peninsula in Washington State.

Featured in the NYTimes.

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.