Farmers MAI-kit
Interactive, live-streamed cooking classes featuring Maine chefs, farmers, and aquaculture products!Episode 3:
Sugar Kelp (Saccharina latissima)
Have you tried kelp, the ocean’s superfood, yet? Not sure where to start, or want some ideas of how to cook with it at home? Join us for a live-streamed webinar at the Maine Aquaculture Innovation Kitchen featuring chef Matt Haight of Atlantic Sea Farms and kelp farmer Ken Sparta of Spartan Sea Farms. Matt is going to walk us through making kelp puttanesca with kelp sustainably grown by Maine sea farmers. Cook along with us (ingredient list below) or just watch and learn!
DATE: Thursday, March 13
TIME: 5:00-6:00pm
LOCATION: Online (or in your kitchen!)

Meet the farmer!

Ken Sparta founded Spartan Sea Farms in 2019 with his son Leo in Freeport Maine. They grow oysters and kelp. They are partnered with the Maine Family Seafarm Cooperative and sell product at their restaurant the Freeport Oyster Bar. Spartan Sea Farms is operating a new kelp seed nursery for the MFSC in partnership with GreenWave. Ken is passionate about growing kelp and expanding the kelp market. He has delivered it direct to consumer, has jarred pickled stipes and spicy relish. His new venture, Nautifoods produces an amazingly yummy veggie meat with kelp as its number one ingredient. Ken loves kelp! If you’re interested in visiting his farm just let him know. He’d love to take you out on his boat!
Meet the chef!

Matt Haight is the Culinary & Quality Manager at Atlantic Sea Farms and has 15 years of experience in the food and beverage industries as a former chef and successful restaurant owner. He is passionate about quality ingredients and supporting local agriculture.
What’s cooking during this episode of Farmers MAI-kit?
Atlantic Sea Farms Kelp Puttanesca Recipe with Roasted Eggplant
The Shopping List
- Bucatini, spaghetti, or linguini – 350g (about 12 oz)
- San Marzano tomatoes – 1 can (800g / 28 oz), lightly pulsed in a food processor
- Extra-virgin olive oil – 3 tablespoons (45ml), plus extra for roasting
- Garlic, minced – 4 cloves (about 1 tablespoon)
- Atlantic Sea Farms Kelp puree (cubes) – 2 cubes or pureed ready-cut 3 tbsp (50g)
- Small onion, finely chopped – 1 (about 100g / ½ cup)
- Capers, drained rough chopped – 2 teaspoons (10g)
- Kalamata olives, pitted & sliced – ¼ cup (40g)
- Castelvetrano olives, pitted & sliced – ¼ cup (40g)
- Dry White cooking wine- ¼ cup (40 ml)
- Red pepper flakes – 1 teaspoon (adjust to taste)
- Atlantic Sea Farms Ready-cut kelp (thawed and drained) – 1 cup (about 50g)
- Bay leaf – 1
- Salt & black pepper – to taste
- Fresh parsley, chopped – ½ cup, divided (for finishing and garnish)
- Lemon zest – from 1 lemon (for finishing adjust to taste)
- Eggplant, halved lengthwise – 1 medium (about 300g)
- Fresh thyme sprigs – 8-10
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Unsure of where to buy the kelp ingredients for this recipe?
Find a store near you using the Atlantic Sea Farms product locator:
The Recipe
Prepare & Roast the Eggplant
- Slice the eggplant in half lengthwise and generously salt the cut sides. Let it sit for at least 1 hour to draw out moisture and reduce bitterness.
- After an hour, pat the eggplant dry with paper towels.
- Preheat the oven to 400°F .
- Heat an oven safe, heavy bottom pan over medium-high heat and add 1 tablespoon of olive oil.
- Sear the cut sides of the eggplant in the hot pan for 2–3 minutes until deeply golden brown.
- Flip the eggplant over, cut-side up, drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and place 3-4 thyme sprigs in between the eggplant in the pan.
- Roast in the oven for 15–20 minutes, until tender but still slightly firm.
- Remove from the oven and immediately drizzle with 1 teaspoon of sherry vinegar. Let cool slightly, then cut into bite-sized cubes. Set aside.
Make the Puttanesca Sauce
- In a large pan, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and chopped onion, sautéing until fragrant and translucent with slight brown on the bottom of the pan (about 3–4 minutes).
- Stir in the red pepper flakes, capers, Kalamata olives, and Castelvetrano olives. Cook for another 1 minute.
- Deglaze pan with white cooking wine, be sure to scrape the fond and incorporate all the flavors to the sauce
- Add the pulsed San Marzano tomatoes, thyme (tied with butcher’s twine for easy removal) and the bay leaf, stirring to combine.
- Reduce heat to low and let the sauce simmer gently for 30–45 minutes, stirring occasionally. Season with salt and pepper to taste.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining to add to the sauce for thickening.
Final Assembly & Serving
- 5 minutes before serving, stir in the shredded kelp and roasted eggplant cubes. Let them warm through without overcooking.
- 1–2 minutes before serving, add the cooked pasta, tossing everything together and adding reserved pasta water as needed to coat the noodles evenly.
- Remove the bay leaf and thyme, then stir in ½ of the parsley.
- Taste and adjust for seasoning
- Plate the pasta and garnish with the remaining fresh parsley, drizzle of olive oil, and lemon zest.
Catch up on our older episodes!
Farmers MAI-kit, Episode 1: Eastern Oyster
Do you love oysters but aren’t sure how to prepare them at home? Join us for the recording of this webinar live-streamed on September 19th at the Maine Aquaculture Innovation Kitchen featuring oyster farmer Smokey McKeen and chef Kayli McKeen as they prepare three dishes made with oysters from their own farm! Starting with a basic shucking demo, Kayli will lead us through preparing a mignonette, an oyster flan, and an oyster ceviche. Cook along with us (ingredient list at the link below) or just watch and learn!
Farmers MAI-kit, Episode 2: Blue Mussels
Do you love to eat mussels but aren’t sure how to prepare them at home? Join us for the recording of this webinar live-streamed on December 7th at the Maine Aquaculture Innovation Kitchen featuring mussel farmer Matt Moretti of Bangs Island Mussels and chef Rob Dumas of the University of Maine. Rob is going to walk us through making mussels gratin with mussels sustainably grown on Matt’s farm in Casco Bay. Cook along with us (ingredient list at the link below) or just watch and learn!
Check out some photos from the oyster episode!
Thank you Smokey and Kayli McKeen! Photo credit Logan Willans.





