Stonington Kelp Co.
A woman owned family farm.
“After a corporate career in New York City, Suzie Flores is now making a splash in the aquaculture sector. She and her husband own and operate the Stonington Kelp Company in a historic working waterfront community in Connecticut. They grow sugar kelp, and the farm is providing tangible benefits to the surrounding environment…” READ MORE from NOAA Fisheries News
“To get the farm up and running in the beginning, Suzie and her husband partnered with Greenwave, a non-profit dedicated to supporting a growing number of ocean farmers. Knowing that they’d be partnering with such an environmentally sound and socially conscious organization has made them especially grateful to provide for families in the community they love, in addition to nurturing the ecosystem that surrounds them…” READ MORE from edibleCT Magazine
Versatile and delicious
Sugar kelp is a winter and spring crop, meaning it grows rapidly during the cooler months and is ready for harvest in the spring. Harvesting generally occurs between mid-spring and early summer when the kelp has reached the optimal length (3-6 feet.) Fresh kelp is available during the harvest period, and is also blanched and frozen, dried, or processed as an addition to gourmet products and even cosmetics.
Sugar kelp has a savory and slightly sweet taste, with a hint of umami. When dried, it can develop a white, sweet-tasting powder on its surface, and has a pleasant, crunchy texture. The taste can be described as clean, vegetal, and mild, with a salty and oceanic flavor. It turns a brilliant green when blanched, ideal for soups, salads and garnishes
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