IRELAND: SEA VEGETABLES

 

Seaweed, or marine algae, or "sea vegetables" might not be the first thing you think about when thinking of food from Ireland, but it's plentiful over there, and it's really good for you. In this photo - in August mind you (check out the winter coats) we forged for it, while we were visiting Galway, with a guide who was an expert on the subject, and we ate the seaweed in the wild, pulled from the sea and rocks along the shore. 

We stayed in a town called Spiddal, and when searching for things to do, found Mungo Murphy's Seaweed Co. not far from where we were. Mother and daughter, Cindy and Sinead, who ran the company, greeted us as we pulled into the driveway, and then Sinead took us to the beach, nearby, to find edible seaweed in the wild. They also had an abalone and sea urchin farm, and after forging we got a taste of that as well. 

Me and Sinead forging for seaweed

 

The main algae used in Ireland are dulse, carrageen moss, kelps, and wracks. Carrageen moss, or Irish Moss. Food and Wine Magazine called marine algae one of Ireland's greatest native resources, that isn't used enough in their cooking. 

Abalone and seaweed snacks

Learn more about Mungo Murphey's Seaweed Co:  www.mungomurphyseaweed.com

Cindy and Sinead

A book by an Irish author to go with your Irish seaweed is A Ladder to the Sky by John Boyne

John Boyne was born in Ireland in 1971. He is the author of eleven novels for adults, five for young readers, and a collection of short stories. Best known for his 2006 book The Boy in the Striped Pajamas. His novels are published in over fifty languages. 

"A Ladder to the Sky: "If you look hard enough, you can find stories pretty much anywhere. They don't even have to be your own. Or so would-be-writer Maurice Swift decides very early on in his career. 

A dark and twisted psychological drama that shows how easy it is to achieve the world if you are prepared to sacrifice your soul."