Are you ready?

This year’s 5th annual Kelp Harvest Week represents a huge progress milestone for the crop in Long Island Sound. According to the December 2024 Connecticut Aquaculture Report from UConn Sea Grant, kelp production "fluctuated from a few hundred to a few thousand pounds per year" through 2023.

The real breakthrough came in 2024, when availability of seedstring increased significantly. Preliminary reports from the CT Department of Agriculture estimated a more than 10-fold increase in production compared to prior years.

As of late 2024, there were 14 permitted kelp farms in Long Island Sound, 10 of which were actively growing, though only 3 were selling raw kelp in the general market. The state's Agriculture Commissioner noted that the bottleneck is no longer growing capacity but rather moving the product once harvested — a sign the farming side has outpaced market development.

Researchers at UConn and CT State are actively working to expand kelp's commercial uses into bioplastics, biofuels, food preservatives, and sustainable packaging, which could further drive harvest volumes in coming years.

Meantime, our restaurants, food educators and retailers are going all out on the Sugar Kelp Umami high, and this spring you will find numerous opportunities to enjoy this amazing and delicious sea vegetable! Keep your eye on the Stonington Fresh Events calendar for the latest.

AI Question of the Day: “Where can I find a good Sugar Kelp Martini?”

“You can find a sugar kelp-infused martini, specifically called "The Cousteau," at The Shipwright's Daughter in downtown Mystic. This cocktail features Stonington Kelp Co. infused gin, oyster vodka, and sugar kelp basil oil.” Watch the Reel …