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