Gone Fishing May 20-29

Saltlickers will be closed Saturday, May 20-Monday, May 29. Last day to mail order is Friday, May 19. We'll see you at the Ames Main Street Farmers' Market on June 3 and at the Downtown Des Moines Farmers' Market on June 10—and we'll be bringing Peter Rabbit with us!

Behold: our final 2017 season farmers market calendar

Derpy helping with the calendar. Thanks, Derp!

Derpy helping with the calendar. Thanks, Derp!

We've had some changes, so here's our new newsletter with all the dates. You can always check out the calendar anytime on our website.  Along with the Downtown Des Moines Farmer Market, we'll be kicking it at the Ames Main Street Farmers Market, and visiting the Uptown Ankeny Market for the first time June, July and September. Check our website calendar to see where we'll be every week. We post the Secret Word on Facebook, Instagram and the Twitters every Saturday morning. Whenever we're in Des Moines, catch our Rise & Shine Market Deal. Just text “Market” to 46986 to receive coupons and special offers from Downtown Farmers’ Market Vendors each week! It's super fun and easy. Click here for more info.

Recipes from Wheatsfield Grand Reopening

First, lemme say that Susan Jasper and Colin Meginnis are tops. They've always been so supportive of us. You two are the best, and so is Wheatsfield.

I brought two samples that were cleaned out in record time, Roxy Taco Guacamole and Grilla Gorilla Sweet Potato Black Bean Salad. The Story City Locker made amazing Cy Salt meatballs All three recipes are easy-peasy.

2 big sweet potatoes peeled and cut in chunks
1 can black beans drained and rinsed
1/2 red onion chopped fine
Chopped cilantro
Juice of 1/2 lime
GGX or Grilla Gorilla
Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. 

2 avocados
1/2 tsp Roxy Taco to taste
Fresh lime juice if you want.
Mix it up!

1 lb ground grassfed beef
2.5 tsp Cy Salt (might want to try 2, fry one and test for seasoning)
1/2 finely chopped onion
1 egg
Bread crumbs if it's too loose
1/4 c parm cheese if you want
Mix it all up. You can fry them or bake them at 400 for 15 minutes. 

You could serve them in any jarred spaghetti sauce, or ...
1 finely chopped onion
2 finely chopped garlic cloves
A little oil
1 28 can whole tomatoes
Splash red wine
1 tsp smoked paprika
1 tsp Cy Salt
Sauté the onion and garlic in a pressure cooker till they're soft. Add the tomatoes w juice, break 'em down, add the spices & wine. Put the pressure cooker lid on, turn the cooker to high, cook at full pressure for 3 minutes. You can also cook it in a regular pot on low.

Runzas: Our Last Fatty Pants Hurrah!

I know, I know. We're going to start eating healthy again. I promise. Right after I make these runzas. They're Nebraska meat pies (but you can make them veggie) that really hit the spot when it's like Antarctica out there. Think Hot Pockets that don't suck. We've tweaked this recipe from our friend, Barbara, who rocks a mean runza, oh you betcha.

They kinda look like little chickens!

They kinda look like little chickens!

From Tastebook's recipe for beer rocks.
2 large peeled potatoes cooked in water (save the water)
1 pkg yeast
2/3 cup of sugar
1 1/2 tsp. salt
2 eggs well beaten
2/3 cup butter
7 - 7 1/2 cups flour
Egg yolks and water for brushing rolls 

Mash potatoes to make 1 full cup. Measure potato water to make 1 1/2 cup. Pour potato water into large bowl, add 1 pkg yeast, stir until dissolved. To the water/yeast mix, add 2/3 cup sugar, 1 1/2 tsp. salt, 2 eggs well beaten. Add 2/3 cup butter and mashed potatoes to the flour. Mix the wet and dry ingredients. Add more flour to make it easy to handle. Then knead until dough is elastic.


I just made this filling up. It uses leftover pot roast, flank steak, whatever you got, plus roasted mushrooms. 
2 lbs leftover cooked beef, chopped
8 oz leftover roasted mushrooms
(I liked using the ones I stored in the freezer because those can be a little rubbery when you thaw them out, and this recipe takes care of that)
2 tablespoons salted butter
1 tbsp Whassamatterhorn
2 large Vidalia onions, diced
2 cloves chopped garlic
1 tablespoon canola oil, plus more for the baking sheets
8 ounces greens (spinach, kale, collards, whatever)

Put the beef and mushrooms in the food processor bowl. Heat a large skillet over medium-high heat. Add the onion and garlic. Season with Whassamatterhorn until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to the food processor. Without cleaning the skillet, add 1 tablespoon canola oil. Sauté the greens over high heat until wilted and the excess liquid has evaporated, about 1 minute. Add it to the food processor bowl. Pulse till it's chopped. Taste for seasoning. Add more Whassamatterhorn or Das Bigfoot.


Roll out the dough. Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.

Spoon 1/2 cup of the filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.

Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Dust with salt or caraway if you'd like. Bake until golden brown, 25 minutes.

Freeze baked after they firm up on baking sheet in the freezer, then store them in ziplock. Thaw for 1 hour before baking.

Lucy and the Cy Salt

"Funny story...Lucy, our 13 year old dog (who's apparently 'regressing') went under the Christmas tree, pulled out one of the cute striped boxes, unwrapped it (shredded paper everywhere!), and chewed through the box. The Cy Salt was lying on the floor next to the box when we got home. Apparently that's Lucy's favorite too 😊 Guess I'm going to have to re-wrap that one!"

We're honored. Thanks for sharing, Meredith, and happy holidays!

Recipes from the DM Winter Market

It was so great seeing old friends and meeting new folks at the DM Winter Market. I promised I'd post the oyster cracker recipe and the Herky Perky turkey recipe, so here ya go! 

1 8 oz bag oyster crackers
1/4 c oil
1 TBSP Saltlickers spice (good ones to try: Whassamatterhorn, Cy Salt, Herky Perky, Roxy, etc.)

Preheat the oven to 300. Mix oil and spice till spice is dissolved. Toss in oyster crackers and mix well. Spread on a cookie sheet and dry in the oven for about 5 minutes.

1. Make a "mud" of 6 tbsp Herky Perky and 8 tbsp olive oil for a 12 lbs turkey. Double it for a bigger bird.
2. Smear the bird inside and out with the mud.
3. Wrap the bird in plastic wrap and keep it in the fridge for 6 hours to overnight.
4. Don't rinse. Roast, smoke, or grill as you normally would. Shove some lemons, onions and herbs inside there if you want to get fancy.

Build your own giftbox at Farm to Folk

You can build your own giftbox at Ames Farm to Folk tonight, 4:30-6:30. I'll be there with boxes, purdy paper, and all the flavors for you to get your gift on.

Plus, I'll bring Roxy Holiday Nuts because Aliana loves 'em! 

The 'Lick's Holiday Recipe Guide, Part 1

Click on the pic below to see our new Holiday Recipe Guide, part 1. No matter who you're feeding, our flavors make it easy to create winning dishes that your guests will gush over. "It was so easy!" you start to say, but shhhhhhh. Let that be our little secret.

Got ideas for holiday recipes? Lay 'em on us via Facebook, Twitter, Instagram (#hihosaltlickers) or via email, and we'll share them in our Holiday Recipe Guide, Part 2!

I'm talking to YOU: Tara, Krista, Diana, Food Nerd Jen, Daniel, Heidi, Stacey, Liz, Liz's mom, Darrell, Sarah, Amanda, Jenny, and Anna! I'm talking to YOU: funny lady from the DM Farmer's Market who made the Das Bigfoot stuffed acorn squash in Boston with your son! I'm talking to ALL OF YOU! Show us what you're cooking!

Herky Perky Turkey.

Herky Perky Turkey.