Eating invasive species is a guilt-free form of foraging

Green crabs make a versatile and flavorful soup base.

Periwinkles, a European delicacy with a mild shellfish flavor, are abundant along the shore.

Knotweed is a scourge to native vegetation, but its tart flavor makes it a good substitute for rhubarb.

Rosa rugosa's hips, the fruit of the rose, are perfect for jams and jellies.

WESTERLY – On a recent weekday in May, Jason Jarvis walked into the crystal-clear water in the Weekapaug Breachway during low tide, steering clear of troughs that would have sent water cascading into his waders.

Behind him floats a gray plastic box. When he reaches a small buoy marking his crab trap, he hauls it up and empties the few green crabs into it.

Sometimes there's a bycatch – eels, white crab

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