Kelp

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This clip is amazing.

Last week we dived at a magical place on the Cape Horn archipelago. Because there had been virtually no underwater surveys on this remote area, we picked our diving spots haphazardly. Last week we couldn’t have been luckier. We came upon a giant aggregation of the fake king crab Paralomis granulosa. They were in the ground, on top of each other, climbing on the kelp, parachuting from the canopy… like a scene taken off a sci-fi movie.

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Macrocystis pyrifera is in the family Laminariaceae. Commonly known as giant kelp, it is found along the coasts of the Pacific Northwest, South America, and Australasia. It is a common misconception that giant kelp is a species of plant. In fact, it is a brown algae, very distantly related to plants and even green algae. However, giant kelp and other brown algae still have the capacity to photosynthesize due to an evolutionary event independent from rise of photosynthesis in plants. Giant kelp is the largest species of brown algae, and is even considered one of the fastest growing organisms on the planet. Giant kelp can form dense populations underwater known as kelp forests, which harbor hundreds of different species of aquatic life. Under the right conditions, giant kelp can grow up to 2 feet a day, reaching an ultimate height of over 150 feet tall.

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Monterey Bay Aquarium (@montereybayaquarium)

Kneeling in the Kelp Cathedral. An appropriately reverent  #SeaweedSunday with @bradleyphotographic and @hiimjoe88. #notredamersal #kelpflyingbuttresseshelplivingstresses #gargoyleslaw

干し柿に干し芋、漬け物、、、いまの時期、東北の女は冬の保存食づくりに忙しい。

今年は干し柿が出来たらクリームチーズと胡桃と混ぜ、パンにつけて食べてみたい。


江釣子(えづりこ)という地域発祥の「江釣子漬け」。寒さの中、半月ほど干した大根はそれだけで大根の旨みがぎゅっと凝縮されたような香りがする。干し大根を焼酎でふいて、スルメや昆布、梅干し、鷹の爪、ザラメ、醤油、五倍酢と一緒に漬け込む。いい色になったら食べごろ。白いごはんと一緒にパクりと。美味しいんだなぁこれが。