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Maine Coast Sea Vegetables was born in 1971 over a pot of miso soup in the kitchen of Linnette and Shep Erhart overlooking Hog Bay. They had just harvested and cooked their first alaria fronds and found the soup delicious! News of the discovery spread to friends, they told their friends...
From two people producing 200 pounds in 1971, there are now over thirty of us carefully handling around 100,000 pounds of sea vegetables annually. Another 15 year-round crew see picture below carefully sort, pack, and market your sea veggies 5 days per week here in Franklin see picture above.
They offer six organically certified varieties: alaria, dulse, kelp, laver, sea lettuce and bladderwrack. They are hand harvested directly from their beds at low tides, dried at low temperatures by sun, wood or forced hot air and packed without further processing.