NEEPS

Maidenstone · Neepster Joined: 14 May 2008 Posts: 303

Have just bought "Edible Seashore" and have flicked through all the pages. An amazing book covering all aspects of foraging on the seashore, from the law, environmental and health aspects, with a good dollop of humour...

"While it is possible to eat a mature cooked Sea Kale leaf, it may require a day or two to accomplish the task. It has the flavour and texture of a damp, thick face flannel."

One picture reminds me of years ago when we found lots of razor shells washed up on the beach at St Andrews immediately after a big storm (we also got lots of sea coal!) We collected the razor shells and cooked them in wine, with additions, but we and our friends were convulsed in laughter at the sight of them (use your imagination!), but had cooked them for too long and they were rubbery and inedible! The recipe in the book says to put them on a sturdy baking sheet and place under the grill until they open - sounds as if they should be cooked like scallops, after all it is the same sort of muscle.
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Local food - better by far!