We're all sauced up for the Salsa Contest

We're gearing up for the salsa contest tomorrow at the Ames Main Street Farmers' Market. I made one called Saltlickers' Sunset Salsa, and the Salt Elf made one called Buckaroo's Best. Both contain Roxy Taco and lots of love. We heart trophies! The Secret Word is "Salsa." Visit our booth, say the Secret Word and get $1 off any jar. 

After that, we're heading to the Mushroom Mania cooking contest at the Iowa State Fair. 2PM! See you there!

Workiva Works!

They had beer and cider and a BBQ pit!

They had beer and cider and a BBQ pit!

In another life, I was an HR copywriter, which meant trying to get people to apply for jobs without promising them anything specific. I used phrases that meant nothing like "commensurate salary and benefits" and "support for your work-life balance." But yesterday, I did a farmers market for the employees at the Workiva Headquarters - Ames Office. It was awesome! People love working there! It's great to know some companies really do care about their employees. I didn't take any pictures, but it was kind of like this, but with more trees and a garden. Thanks for inviting us, Matt, Kevin and Workiva!

MAGIC!

Ahoy, Salty Dogs! We're going to be in two markets at once tomorrow! Catch us at the Downtown Des Moines Farmers' Market AND at the Ames Main Street Farmers' Market! How are we gonna pull it off? MAGIC!

And "Magic" is the Secret Word. Say the Secret Word and get $1 off any jar!

Markets for the Week of 7/24/16

We're all over the place this week, Salty Dogs! Tuesday: Beaverdale Farmers Market. Thursday: Boone Farmers' Market (we've missed you, Boone!). Saturday: Downtown Des Moines Farmers' Market. The Secret Word is "Cheese" because Saturday night in Des Moines is the American Festival of Cheese!

ZUCCHINI!!!!!!!!!

After perusing the produce at the Beaverdale Farmers Market yesterday, we're officially changing this week's Secret Word from "Beets" to "Zucchini" 'cause that's what out there, Salty Dogs: Zucchini as big as your forearm. Zucchini you could knock someone unconscious with. Zucchini from outer space.

HOW THE %*&$# ARE WE GOING TO COOK ALL THIS ZUCCHINI?! Post your zucchini recipes (and funny ideas to get rid of it) on FB, Instagram and Twitters with the tag ‪#‎zaltlickers‬. Or email us at hihosaltlickers at gmail.

Speaking of Beets...

...the family-run veggie stand next to us at the Downtown Des Moines Farmers' Market gave us FOUR bunches of beets on Saturday. It was like that joke where someone breaks your back windshield and throws in an accordion.

I made FOUR recipes from my new fave cookbook of the summer (and maybe forever), Madhur Jaffrey's World Vegetarian. This was one of them. it's super easy and it's flippin' delicious. Don't wear white when you make it.

3 tbsp olive oil
1/2 tsp whole brown mustard seeds
2 large shallots, peeled & slivered
1 fresh hot chile in thin slices
1 pound beets, peeled & coarsely grated
1 tsp salt
1 tsp lemon juice

Put oil in large frying pan over medium high heat. When hot, add mustard seeds. Add shallots & chile; fry 30 seconds til the shallots brown lightly. Add beets and stir for a moment. Add salt and 1/2 cup water. Bring to a boil, cover & turn heat to low. Cook 10 minutes.
Uncover, add lemon juice & stir. Cover & remove from heat.

For Saltlickers beets, just roast 'em and throw on a splash of vinegar with a dash of Whassamatterhorn. Ta-da!

Christiana's Watermelon Beet Salsa

Christian also writes about food over at the Luke's Organic blog, where she posted this watermelon salsa recipes using Cha-cha Lima, or Alliyum, or both. I'm going to make a TON of it.

1 ½ C of watermelon, cut into 1/2” cubes
1 shucked corncob’s worth of kernels
½ a small zucchini, cut into ½” cubes
1 green onion
1 jalapeno, deseeded and minced
(1/4 leftover cold chopped beets, optional)
Juice of half a lime
Coarse ground black pepper
1 tsp. Saltlickers Cha-Cha Lima Sugar* (if you like a sweet kick) OR Saltlickers Alliyum* salt (for more savory)

Combine all into a bowl and enjoy with Luke's Organic multigrain chips, or, as a side dish/salad.

"Who'da thunk the beet/watermelon combo would be so delicious?" Christiana asked in our email exchange.

"I would think it would be great! The family veggie stand next to us at the Downtown Des Moines Farmers' Marke gave us FOUR bunches of beets on Saturday. It was like that joke where someone breaks your back windshield and throws in an accordion," I replied.

The 'Lick shop is closed, July 2-July 8

Any orders placed during that time will be filled on July 9. If you're jonseing, grab a jar at Wheatsfield, Le Gourmet, Gateway Market, the Story City Locker or Ames Farm to Folk, Catch us at the Des Moines Farmers Market on July 9. See you then, Salty Dogs!

Eric's Winning Asian Slaw and Bacon Bao Recipes!

Eric's Baowich topped with Alliyum Asian slaw won the Bacon Fest at the Ames Mainstreet Farmer's Market last Saturday! Here's the recipe for the sandwich and the slaw. Click on the pic to read the article in the Ames Tribune!

Mirna Canuso of Carlos' Quesadillas sets up her samples of zesty baconballs at the Ames Main Street Farmers' Market's Bacon Sweet and Savory Contest on Saturday. Photo by Grayson Schmidt/Ames Tribune

Mirna Canuso of Carlos' Quesadillas sets up her samples of zesty baconballs at the Ames Main Street Farmers' Market's Bacon Sweet and Savory Contest on Saturday. Photo by Grayson Schmidt/Ames Tribune

From Eric

"Below are the main ingredients for the buns and the bacon glaze, the recipe is calling for pork butt but I substituted extra-thick cut bacon. 

The Alliyum Asian slaw:
Cabbage, carrots, mayonnaise, minced ginger, minced garlic, sesame oil, Alliyum, sriracha chili sauce, Chinese 5-spice, onion powder. Cilantro for garnish on top of finished Bao.

The Bacon is baked in the oven at 375 degrees on a raised grate to allow the fat to run off. I brush bacon with glaze before cooking and halfway through again. Bake until caramelized.

The Buns are a traditional yeast bread recipe and requires time for the dough to rise before steaming, with a hint more sugar for sweetness, and the buns are done in a steamer basket."

Bacon bao!

Bacon bao!

Cha-cha Crack Mix—er—Chex Mix

We've got a new sample at the booth, and it's friggin' bananas: Cha-cha Chex Mix. It's sweet, tangy, salty and a little bit spicy. I've eaten about 5 lbs of it this week—it's crack. The sauce can be used for an Asian slaw or a marinade. Here's the (super easy) recipe:

  • 4 cups Chex
  • 2 cups pretzels
  • 1 cup nuts
    You can throw anything you like, really
  • 4 tbsp butter (if you're making a dressing or a marinade, substitute a neutral oil)
  • 4 tbsp soy sauce or tamari
  • 3 tbsp Cha-cha Lima Sugar
  • 1/2 tbsp sesame oil if you want

Mix the crunchy stuff in a big bowl. Put the butter/oil, soy sauce, Cha-cha Lima, and sesame oil in a glass measuring cup and nuke on high 1 minute. Stir, pour it over the crunchy stuff, toss. To crisp it up, you can nuke it for 2 minutes, stir, nuke again for another 2 minutes, then spread it out and dry it on paper towels. Or you can bake it on cookie sheets at 300 for about 10 minutes, then air dry it.

The Heatwave Chill-out 3-Pack!!!

Tomorrow at the Ames Main Street Farmer's Market's gonna be HOT HOT HOT!  The last thing you're going to want to do this weekend is turn on your oven, so we've got a HOT HOT HOT deal: The Heatwave Chill-out 3-Pack. It's everything you need for an oven-less weekend: Cha-cha Lima for the drinks, Grilla Gorilla or GGX for the grill, and Peter Rabbit for the veggies! Three 4 oz jars are $20!!!!!!!!!! You save $5! Three 2 oz jars are $15!!!!!!!! You save $5 again!!!! What the hootie!?! If you're shopping for other flavors, the Secret Word is "Heatwave"! Say the Secret Word and get $1 off any jar!