. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. *v— groundnut many poisonous plants. While many wild foods are abundant to- day, only a few adven- turous folks bother to sample their goodness. But Claar and her family often forage for their meals when they visit the coast. She says wild foods are often richer in vitamins than their cultivated counterparts. From the surf, the Claars gather coquina clams or mole crabs for broth or chowder. Along the surf and sound edge, Claar collects sea lettuce that has washed ashore to make another coastal chowder. &qu
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. *v— groundnut many poisonous plants. While many wild foods are abundant to- day, only a few adven- turous folks bother to sample their goodness. But Claar and her family often forage for their meals when they visit the coast. She says wild foods are often richer in vitamins than their cultivated counterparts. From the surf, the Claars gather coquina clams or mole crabs for broth or chowder. Along the surf and sound edge, Claar collects sea lettuce that has washed ashore to make another coastal chowder. "I take it home, wash it in fresh water and dry it in a slow oven or outside on a hot day," she says. "Then it becomes dry and crispy. I add it to a milk- based chowder along with butter and wild onions. It makes an excellent ; And while the dunes appear barren, they too offer edibles for the forager, says Mark Joyner, the aquariums specialist for the Office of Marine Af- fairs. The succulent leaves of the sea rocket, which has a mild mustard flavor, can be steamed or added raw to salads, Joyner says. The trailing wild bean, available from prickly pear cactus early September to mid-October, should be picked when it's small and cooked like green beans, Claar says. And the beach pea, which resembles the garden variety, should be chosen when it's tender and bright green for preparation like its domestic relative. For a more versatile dune plant, seek out the yucca, more properly called the Spanish bayonet. The sweet, white cluster of flowers can be added raw to salads or dipped in an egg batter and fried as fritters, Joyner says. Or foragers can wait until fall when the yucca produces a purplish fruit that can be split, seeded, buttered and baked. And if you can beat the raccoons and rabbits to the ground cherries, you can stir their sweet red fruit into jams, jellies, toppings or pies. But Joyner warns that unripened, green berries are poisonous. O
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