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Green Plate Special
Green Plate foraging gallery
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Christine Burns Rudalevige forages for samphire in Freeport with Barton Seaver.
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Barton Seaver and Christine Burns Rudalevige forage for samphire in Freeport.
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Young samphire grows on the coast in Freeport.
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Barton Seaver clips samphire. Seaver, a chef and sustainable seafood expert, says sea beans are best picked shortly after the tide has receded.
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Barton Seaver collects samphire on the bayside of Wolfe's Neck bridge.
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Christine Burns Rudalevige forages for samphire with Barton Seaver. Rudalevige pickled the sea beans she collected.
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Rudalevige forages for samphire.
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Barton Seaver forages for samphire. He blanches the sea vegetable and adds it to salad.
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Barton Seaver forages for samphire.
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