Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A zesty addition to fish dishes, rice dishes, steamed veggies, and (my favorite) dry rubs for pork and beef.
This salt is particularly amazing because it can be used in so many different ways, and works especially well as a finishing salt for fish, chocolates, caramels, or the rim of a margarita glass.
A bright and smokey infused salt with lime zest and ground chipotles.
Perfect for the rim of your margarita glass, sprinkled on popcorn or to add a smoky spice to your next Mexican dish, this finishing salt also makes a great gift!
Making homemade celery salt from a very bitter head of celery just makes sense. And it's fantastic in a Bloody Mary.
Do you preserve lemons? You should. And the salt left over when they're gone is pure gold.
Over the past couple weeks I’ve seen multiple pictures of wildcrafter’s baskets full of spruce & pine tips. You can eat those? That’s a new one for me! So a couple of weeks ago when I was in the mountains I looked for the new growth...