I’m not dictating the direction of the movement, I just report on trends that we see emerging before anyone else. And as of 2020, that’s seaweed. The beauty of the movement we spearheaded is that it’s not controlled by investors or grocery buyers — it’s controlled by the consumers who vote with our dollars.

We hope this newsletter gets us all to rethink “emerging”. We see innovation in our grocery stores, but those products are already 5-10 years old by the time they reach the shelf and have been acquired by Big Ag acquisition or rely on co-packer manufacturers that replace ingredients with crap (think Kellogg’s, Driscoll’s “Organic Strawberries”, or Siete products). Those sell out brands are all but doomed: for 1, the replacement of seasonal ingredients with poor ingredients that leads to an artificial taste (compared to actually small batch products — go open any jam in a grocery store and do a taste test next to a jam from a farmers market) , and 2nd the inevitability of the truth getting out. (We don’t report on acquisitions — after causing RxBar and Sea2Table to go bankrupt in 2016, we felt guilty for causing 100s of layoffs - but there are 100s of newsletters and Instagram accounts that continue to report on the news).

The point of Farm2Me is to report on innovation early enough to change the direction of the industry, keep it ahead of the curve, and learn from the changemakers (old and new) so we can help amplify their message to our 400,000 person newsletter and social channels. Plus, supporting local brands is a win for the environment too. But that’s a newsletter for 2034.

Inside, you'll find our best seaweed tips and tricks, a favorite recipe using summer's peak tomatoes or greens, a list of what's in season right now, and products to use to change it up —small batch, ripe and ready for you to enjoy.

Happy market shopping!

With warm regards, Farm2Me

Wavy Wonders Seaweed Crackers wholesale love Seaweed. Just in case that it wasn’t obvious that Wavy Wonders loved Kelp, they made crackers out it. 

​Wavy Wonders co-founders - Neil & Thomas - both grew up near water, but Wavy Wonders’ love of seaweed only truly took off in 2020. Wavy Wonders were amazed by seaweed's potential to become a superfood - one that can do super things for both the planet's health and hUmani, too.

So Wavy Wonders founders did the only reasonable thing - quit their jobs and started Wavy Wonders Seaweed Crackers. Tthey’ve since pulled together a kickass team of product developers, found the freshest Norwegian Seaweed, and created the tastiest snacks around (trust us). 

Made in Copenhagen, Denmark

Founded by Neil Southwell & Thomas Thulesen in 2020

Goodbye Meal Kits, Hello Hungryroot

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Browse the thousands of groceries and recipes available each week, or have Hungryroot curate a delivery made just for you and your family based on your preferences. Save hours planning, shopping, and cooking each week. Plus pick one free item for life.

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grab your fav snack, we’re going to the beach

Exploring farmers markets around the world is my culinary paradise, especially when discovering local delicacies like seaweed. It's a chance to connect directly with the dedicated artisans who grow our food, learning use cases for their varietals, how they came to be, and ways to use it for flavor and nutrition.

Understanding the nuances of seaweed can enhance your culinary adventures. Seaweed, like all food follows the rules of “what grows together, goes together”. Not only is it a nutrient-dense superfood, that offers numerous health benefits, including essential vitamins, minerals, and antioxidants — it’s what our ancestors would eat when we were floating around the oceans (so ya know some ancient part of you needs it) . It's known to boost immune function, improve gut health, and support thyroid function (natural Iodine).

The types and flavors of seaweed vary across regions. In the Pacific Northwest, you'll find kombu and nori, while the Atlantic coast offers dulse and Irish moss. Exploring local markets can introduce you to these regional varieties, each bringing its unique taste and texture to your dishes.

Cooking with seaweed is versatile and straightforward. Use seaweed in soup (think instant seafood soup or elevated miso soup), nori sheets for sushi rolls, add kombu to l broths for a savory depth (or just for the salt and nutrients), or sprinkle dried dulse flakes on avocado or salads for a nutrient boost. Seaweed can also be incorporated into smoothies, stir-fries, and even baked goods.

No wonder seaweed farms are growing at a rate of 800% in 2024, both for the demand from seaweed snack brands and from consumers looking to buy seaweed as an ingredient. We know Oyster farms switching to Seaweed! Regardless, embrace your market adventure, try some snacks, put them in your kids’ lunch box, and don't shy away from trying seaweed in your recipes. Its diverse forms and flavors can transform your culinary creations with new and exciting nutrients. Save your health & the planet.

With culinary regards,

Farm2Me

1) SEAWEED SALAD

Ingredients:

• 1 ounce dried wakame seaweed

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1 teaspoon sugar

• 1 tablespoon sesame seeds

• 1/2 teaspoon grated ginger

• 1 green onion, thinly sliced

Instructions:

1. Soak the dried wakame seaweed in warm water for about 10 minutes, until it expands and becomes tender. Drain and squeeze out excess water.

2. In a bowl, mix the rice vinegar, soy sauce, sesame oil, sugar, sesame seeds, and grated ginger.

3. Toss the rehydrated seaweed with the dressing.

4. Garnish with sliced green onion before serving.

2) MISO SOUP WITH KOMBU

Ingredients:

• 4 cups water

• 1 piece kombu (dried kelp)

• 1/2 cup miso paste

• 1/2 cup tofu, cubed

• 1/4 cup sliced green onions

• 1/4 cup dried wakame seaweed

Instructions:

1. In a pot, combine water and kombu. Heat gently and remove the kombu just before the water boils.

2. Add miso paste and stir until dissolved.

3. Add tofu and dried wakame seaweed. Cook until tofu is heated through and seaweed is rehydrated.

4. Garnish with sliced green onions and serve hot.

3) NORI WRAPPED RICE BALLS (ONIGIRI)

Ingredients:

• 2 cups cooked sushi rice

• 1/2 cup flaked canned tuna or salmon

• 2 tablespoons mayonnaise

• 1 tablespoon soy sauce

• Nori sheets, cut into strips

Instructions:

1. Mix the flaked tuna or salmon with mayonnaise and soy sauce.

2. Wet your hands and shape the sushi rice into small balls or triangles.

3. Make a small indentation in the center and fill with the tuna or salmon mixture.

4. Wrap each rice ball with a strip of nori.

4) SEAWEED SMOOTHIE

Ingredients:

• 1 teaspoon spirulina or chlorella powder (both types of seaweed)

• 1 banana

• 1 cup spinach

• 1 cup water

• 1 tablespoon honey or maple syrup

Instructions:

1. Blend all ingredients until smooth.

2. Serve immediately for a nutrient-packed boost.

5) DULSE FLAKES ON AVOCADO TOAST

Ingredients:

• 1 ripe avocado

• 2 slices whole grain bread, toasted

• 1 tablespoon dried dulse flakes

• Sea salt to taste

• Lemon juice (optional)

Instructions:

1. Mash the avocado and spread it evenly on the toasted bread.

2. Sprinkle dulse flakes over the avocado.

3. Season with salt, and a squeeze of lemon juice if desired.

4,000 other — emerging brands

Goodbye Meal Kits, Hello Hungryroot

Hungryroot is a grocery and recipe delivery service that supports any health needs you and your family might have. Whether you’re looking to incorporate a gut-friendly diet, just trying to eat healthy, or anything in between, Hungryroot makes achieving your goals on your terms easy.

Browse the thousands of groceries and recipes available each week, or have Hungryroot curate a delivery made just for you and your family based on your preferences. Save hours planning, shopping, and cooking each week. Plus pick one free item for life.

Take the quiz and get 30% off your 1st order!

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