Tomato from space adds to veggies on land, and at sea

With the 24/7 news cycle crowded with international and national developments, you might not have heard about Tomatosphere III.  

Believe it or not, Tomatosphere is a project of NASA — yes, that NASA.  

Despite the success of home gardens, commercial fields and hothouses, NASA, apparently, fears a forthcoming tomato shortage. 

So, NASA developed an experiment that begins with a cache of tomato seeds luxuriating for six months on the International Space Station, absorbing whatever beneficial (or not so beneficial) rays outer space has to offer.

The seeds are then returned to Earth, where, thanks to the intercession of Sen. Chris Coons, SoDel Concepts of restaurant fame has agreed to plant some of them in a Fenwick Island “urban garden.” 

There, they will compete with their earth-born-and-bred cousins to create the next generation of not-so-heirloom tomatoes.  

While we await the outcome of the NASA tomato experiment, we have time to explore some other vegetable-sounding delicacies that could impact our coastal future, such as the fish pepper and the sea cucumber.  

In regard to the former, the good news is that the locally-grown, but curiously named, “fish pepper” is making a comeback on the Delmarva Peninsula.

BACKGROUND: Maryland fish peppers could find a hot market 

This spicy capsicum owes its fame, and probably its name, to its use as a condiment in seafood dishes where it provides a cayenne-like flavor and some heat.  

If you can’t find fresh fish peppers at your local supermarket, you might want to look for the powdered version at the Peppers store on Coastal Highway, assuming they stock it. 

However, adding fish pepper powder to your seafood stew is akin to substituting garlic powder for garlic cloves in your pasta sauce. It can be done, but it is considered poor form for someone who lives and cooks on the Culinary Coast.  

Sea cucumbers, on the other hand, are a whole different type of vegetable. In fact, they are not vegetables at all, but rather marine animals that are considered a delicacy in Asia, where they are valued for their medicinal value, including their alleged qualities as an aphrodisiac.  

Regrettably, they are not generally available in the region, but that could change as the region’s palate becomes more sophisticated.  

Unlike cucumbers that grow on land, sea cucumbers cannot be turned into sea pickles. This is an ongoing source of disappointment for pregnant mermaids, who frequently request them on the side when ordering their ice cream treats from Hopkins Dairy Farm Creamery, trying in vain to satisfy their cravings for that classic maternity pairing.  

Beyond fish peppers and sea cucumbers, ocean seaweed is emerging from its humble origins to become recognized by some as a “superfood.”

Apparently this macroscopic, multicellular, marine algae is a rich source of omega-3 fatty acids. Who knew? As a result, a diet including seaweed is credited with helping with everything from providing good cholesterol to reducing joint inflammation.  

Not surprisingly, local restaurateurs have jumped on the bandwagon, or rather hopped on the boat. For instance, seaweed salads can be found on menus at Woody’s East Coast Bar & Grill in Dewey and the Cultured Pearl Restaurant & Sushi Bar in Rehoboth. (Is it just me, or are restaurant names becoming longer? I don’t suppose I could blame my expanding midriff on that phenomenon.)  

While the intended focus of this column was to have been on vegetables, it has clearly evolved into a column about food in general. With that in mind, one might want to ponder the future of regional seafood menus. 

Wouldn’t it be wonderful if for breakfast you could have a Pancake Batfish, with or without syrup and butter, or an Egg-Yolk Jellyfish? Your luncheon entrée could be a wonderful piece of Lemon Shark or Potato Cod. And what evening dessert could be more satisfying than a Chocolate Chip Starfish? 

Those are the names of real fish, folks, and that’s just the tip of the reef.  

Mike Berger is a freelance writer and retired university administrator with a home in Lewes. Contact him at edadvice@comcast.net.