Coming out of the deep freeze and taking a survey of all the edibles surrounding Saltboro’s dock. We continue to be inspired by the local chefs and what they are doing with the foraged nuggets from the marsh wizard @shellemseafoodco. Oysters, Atlantic ribbed mussels (who knew?!), clams, crab, samphire (red, hibernating?), and seaweed. I could eat the sand. No problem. Red fish should be out and about as the temps rise. I’m convinced it’s gonna be a better week ahead on all fronts.