A day filled with exploring and celebrating San Francisco Bay is bound to build up an appetite. Youâ€™ve learned about the ecological benefits of tidal marsh restoration â€“ now learn about the culinary ones! The Bay works best when human and natural systems work together, so go on a Taste the Bay adventure and savor the flavors of sustainable seafood.
WONDERFUL, EDIBLE PLANTS
Did you know the Bay Area is full of flavorful plants and weeds? You may have walked or hiked by something scrumptious and not even known it was consumable. Find native plants not just along the Bayâ€™s edge but also in grocery stores and on restaurant menus.
One edible plant to note is pickleweed! Known for its salty and crunchy taste, pickleweed often goes by the name of sea beans, samphire greens, or sea asparagus. Learn more about the Bay nativeâ€™s culinary historyÂ and give this recipe a try!
Sea Bean Side Dish
- 2 to 3 cups of fresh sea beans, cut or broken into pieces
- 1 to 2 cloves of garlic, chopped
- 3 to 4 tbsp. of butter
Melt the butter in a skillet over medium-high heat. Add the sea beans, stirring constantly, and then the chopped garlic. SautÃ© the sea beans and garlic until they become tender then remove the skillet from the heat. Serve as a side dish with your favorite sustainable seafood*.
Please note, itâ€™s important to know whatâ€™s safe to eat before you forage and devour your treasures. Grab the Bay Area Forager: Your Guide to Edible Wild Plants of the San Francisco Bay to help guide your culinary hunt.
*Make Better Seafood Choices
Locate sustainable restaurants near you and learn how to be a Bay Hero for fish and Bay wildlife by making good decisions when purchasing seafood. Check out Seafood Watchâ€™s Consumer Guides and make environmentally responsible choices when shopping at the grocery store.
Local Super-Sensory Fauna:
This is a creature you donâ€™t want to touch, let alone taste! The California Newt secretes a deadly toxin thatâ€™s one hundred times as dangerous as potassium cyanide. Yikes!