We are grateful for the talent, curiosity, and collaboration, that the team at East End Food brings to New York State. Through each of the past 4 years of our partnership, we have built on learning how to process seaweed safely and effectively for NYS—both fresh/frozen and dried. Each year, we learn something new and bring something new to the table. This year, we think we’re onto something.
A unique, powerful collab
The work we’re doing in New York is unique compared to most similar work being done in the United States. Instead of one single grower developing progress for themselves, we’re furthering local advancements so that all NY growers can one day utilize the path we’ve paved. This year, we’re supporting East End Food’s ability to utilize their professional kitchen + team to develop products that Susan Wicks, NY’s first commercial kelp farmer, can sell through an online marketplace. East End Food, a nonprofit organization, is also uniquely suited to harness the power of volunteers to help make these products possible—bringing interested enthusiasts right into the kitchen to experience kelp firsthand.
In the future, this process, known labor costs, talent and experience can all be shared with other growers who want to bring products to market—so that everyone can get a leg up.
Illustration by Sue Wicks
Sue, The East End Food team, and the Moores have been taste-testing the products and we can’t wait for you to try them too!
Products
How did we come up with the name “Devil’s Apron” in our products? Simple: it’s one of sugar kelp’s several nicknames! Here’s what we came up with for this year’s products. You can read more about the elusive, delicious dust from the devil’s apron here. To purchase, contact Violet Cove Oyster using the form below.
How did we get that amazing art work on our label? Sue Wicks, in addition to being historic kelp farmer and former WNBA player, is an artist! We’re delighted to showcase her creativity.
Seasoning: this has been designed to be able to sprinkle generously on top of rice, sandwiches, pasta, veggies - just about anything. We think it’s the best one on the market.
Kelp Seasoning Mix Ingredients: Dried Sugar Kelp*, Kosher Salt, Granulated Lemon Zest, Dried Garlic, Red Pepper Flakes, Black Pepper
Hot sauce: this is a breakfast, lunch, and dinner staple. You can put this on anything. chips, seafood, tacos, sandwiches, eggs… the more you use it, the more you’ll think of new ways to use it.
Roasted Jalapeno Garlic Hot Sauce With Kelp Ingredients: Jalapeno Peppers, Filtered Water, White Vinegar, Garlic, Apple Cider Vinegar (organic apple cider vinegar, water), Kelp Tea (filtered water, dried sugar kelp*), Yellow Onions, Poblano Peppers, Lime Juice, Salt, Brown Sugar, Dried Sugar Kelp*, Black Pepper
VISION
We hope reading about this collaboration inspires you to try some. Don’t just buy some hot sauce, though. Think bigger. Buy some wholesale + dried from Sue and take it to your professional kitchen. Start making some great stuff. Use the form below to request products!
We hope this exciting, historic collab inspires you to support kelp farming. Many of you might think we’re just another kelp farm—we’re a nonprofit devoted to helping support local farmers who want to bring their products to market. Support our work today.
We hope this page inspires you to learn more about East End Food and all of the amazing things they do for New York. Learn more here.
If you’re a grower in food-grade certified waters, we hope this success story inspires you to make room on your oyster farm for some kelp next season. Email us today.
Devil’s Apron Products are currently available by online by emailing Violet Cove Oyster Co. or as a gift when making a $100 donation to the project!
Devil’s Apron Products
Use the form below to contact the team and find out how to purchase Devil’s Apron Hots or Devil’s Apron Topper, while supplies last!
Devil’s Apron Hots
Roasted Jalapeno Garlic Hot Sauce With Kelp Ingredients: Jalapeno Peppers, Filtered Water, White Vinegar, Garlic, Apple Cider Vinegar (organic apple cider vinegar, water), Kelp Tea (filtered water, dried sugar kelp*), Yellow Onions, Poblano Peppers, Lime Juice, Salt, Brown Sugar, Dried Sugar Kelp*, Black Pepper
*Grown by Violet Cove Oyster Co.
Devil’s Apron topper
Kelp Seasoning Mix Ingredients: Dried Sugar Kelp*, Kosher Salt, Granulated Lemon Zest, Dried Garlic, Red Pepper Flakes, Black Pepper
*Grown by Violet Cove Oyster Co.
Request Devil’s Apron Now!
volunteers prep kelp in the East End Food kitchen
Violet Cove Oyster founder Sue Wicks pulls last year’s harvest from the ocean
a Violet Cove Oyster employee shows off this year’s marine bounty
