Two Perfect Summer Toppers

Hellfire Rhubarb Salsa
12 ounces blanched rhubarb (frozen and thawed is OK)
1/3 cup toasted pecans
1/3 cup firmly packed brown sugar, or more to taste
3 scallions, both white and green parts, trimmed and coarsely chopped
1 clove garlic chopped
2 jalapeño peppers seeded and chopped
1/3 cup coarsely chopped fresh cilantro
1/3 cup fresh lime juice, or more to taste
1 tablespoon olive oil
Roxy Taco

Place the pecans and brown sugar in a food processor and coarsely chop. Add the rhubarb, scallions, garlic, jalapeños, and cilantro to the food processor and pulse to coarsely chop the rhubarb. Pour in a bowl. Add the lime juice and olive oil. Mix well. Taste and add Roxy Taco (about 1 tsp). Refrigerated, covered, for up to 3 days, but tastes best served within 3 hours of being made. Bring to room temperature before using. Adapted from Steve Raichlen.

White Lightning
1/4 cup mayo
1/4 cup dijon mustard
1 tbsp chopped sushi ginger
1/2 tsp Big Bangkok

Mix it up and serve with wings, grilled meat, fish, homemade potato chips, pasta salad, you name it.
 

Summer Savvy Smart Attack Sale!

This savvy 'Lick fan did her homework! She signed up for the Des Moines Farmers Market's "Rise & Shine Deal" text message. Our deal's buy-three-get-one-free. She also checked Facebook to get our Secret Word and got $1 off every jar. So she scored FOUR large jars for just $22!!! What the what?!?

In her honor, we're having a Summer Savvy Smart Attack Sale in our online shop. It's our biggest sale ever! 


Use the code SMARTATTACK at checkout to get four 4 oz jars for $22
or use the code SMARTATTACK2 to get four 2 oz jars for $17

Tell us in the notes what you want your free jar to be. You can get a wrapped gift box for a friend, and a jar free for you! Sale ends Tues, June 27 at midnight Iowa time.

Text "Market" to 46986 to sign up for "Rise & Shine" deals.

Recipes from "Get Your Grill On"!

Last night's class at Wheatsfield was SO much fun! What a great group! Thanks for putting it all together, Susan! You're the BEST! I promised I'd post the recipes from last night, as well as a few others.

Here's a link to the recipes from the "Deviled Eggs 2.0" class
Here's a link to the recipes from a mushroom cooking class I did at the Des Moines Social Club.
The recipe for roasted summer veggies is below this post here.

Asian Style Grilled Green Bean Salad
1 lb of fresh green beans trimmed and cut into appx 2" pieces
1 lb bag of colored peppers, trimmed, seeded, and roughly chopped
1 red onion roughly chopped
2 tbsp soy sauce or liquid aminos
1 tbsp neutral oil or 1 1/2 tbsp neutral oil and 1/2 sesame oil (oil is optional)
Chili paste with garlic, Sriracha, or chili flakes (optional)
Saltlickers' Grilla Gorilla seasoning to taste
A grill pan with holes to let the heat through

Heat your grill to high, spray your grill pan with cooking spray, set it on the grill, and cover the grill. Mix the first three ingredients. Toss in soy sauce/aminos and oil (if using—you really don't need it). Season with Grilla Gorilla to taste. Start with 1 tsp; we use about 1/2 tbsp. You can always add more when the beans are done. If you like it hot, add chili paste with garlic, Sriracha or chili flakes here. When the grill's hot, pour your green bean mix into the grill pan, spread it out with tongs, and cover the grill. Let it cook for about 5 minutes. Uncover, flip with tongs, recover the grill, and let it cook for about 5 minutes again. Uncover and flip. The veggies should have a nice char on their edges. Move the veggies to a bowl, taste for seasoning and add more Grilla Gorilla if desired. You can add a splash of rice wine vinegar or fresh chopped basil. You can also make this with chicken, pork, sausage or shrimp. 

Roxy Taco Grilled Sweet Potato Black Bean Salad
A customer fave. You can also make it with Grilla Gorilla.
2 big sweet potatoes peeled and cut in thick strips, about 1" wide
1 can black beans drained and rinsed
1/2 red onion chopped fine
Olive oil
Saltlickers' Roxy Taco Seasoning
Chopped cilantro
Juice of 1/2 lime

Heat your grill to high. Cut both sweet potatoes lengthwise into four quarters. Place the halves and 1/4 cup water in a medium microwave-safe bowl. Cover with a wet towel and microwave on HIGH for 5 minutes. Remove form the water and pat dry. Brush sweet potatoes with oil and sprinkle with 2 tsp Roxy Taco (you can always add more later). Grill the sweet potatoes for about 4 minutes on each side, until they're crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add more Roxy Taco or lime juice to taste. 

Cy Salt Grilled Bread
1 baguette
Olive oil
Saltlickers' Cy Salt Seasoning
Foil

Heat your grill to high. Slice the baguette lengthwise, brush the interior with olive oil, sprinkle with Cy Salt to taste. Close the baguette, lightly wet your hands in the sink, and run them over them bread. This will make it crispy. Wrap the loaf in foil and put it on the grill. If you're not in a hurry, leave it on indirect heat and flip it occasionally. If you need it fast, about 4 minutes on each side should do it. When you're ready to serve, peel off the foil, open the loaf and put the oiled side directly on the grill for a few minutes until its charred like you want it. You can prepare these leaves in advance and store them in the freezer. Take one out and throw it directly on the grill!

Grilled Romaine Alliyum Chicken Salad
Adapted from Florence Fabricant in the NYT

⅔ cup extra-virgin olive oil
½ cup lemon juice
1 medium shallot, minced
1 tsp dijon mustard
1 tbsp vinegar
2 tsp Saltlickers' Alliyum Seasoning or to taste
2 pounds skinless and boneless chicken breasts
¼ cup Parmigiano-Reggiano
Black pepper
2 heads romaine lettuce
4 slices whole-grain bread, without crusts
1/4 cup chopped fresh herbs like parsley, tarragon, or basil

Whisk together the first four ingredients. If you don't use much salt, try 1 tsp of the Alliyum. You can always add more when you're done. Place chicken in a bowl, pour 1/4 cup of the dressing over the chicken, cover and marinade 2 hour, turning the chicken once. If you're on the fly, you can eliminate the marinating, but it does taste better.

Oil the grill and heat grill to high. If you can leave one of the burners off, do so. Remove any wilted outer leaves from the romaine, then quarter each head vertically, and drizzle cut sides with the dressing. Grill the romaine close to the heat source, turning the leaves so they wilt a little and become lightly charred. Remove to a platter or big bowl. Toast the bread on the grill or use the recipe above for Cy Bread. Remove. Place chicken on grill at the lowest heat point, turning a few times and basting with the marinade until cooked through, about 15 minutes.

Shred romaine onto a large rimmed platter. Dice toasted bread and add it. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Add Parmigiano-Reggiano, herbs and black pepper. Taste for seasoning. Add more Alliyum if you need it. Toss and serve.

Grilled King Trumpet Mushrooms and Green Onions
Grilled king trumpets mushrooms taste and look like scallops. I originally used garlic scapes in this recipe because I love them and it was very sci-fi looking, but they're hard to find. The combination of mushrooms and onions are incredibly healthy.
1 bag of king trumpet mushrooms
1 bunch of green onions
Cooking spray or olive oil
Any Saltlickers' Seasoning—let's do Grilla Gorilla
Lemon

Heat grill to high, leaving a cool space or one of the burners off if you can. Slice the king trumpets lengthwise. Clean the green onions and cut off the shaggy tips. Brush them with olive oil or blast with cooking spray, and sprinkle with Grilla Gorilla. Place the green onions on the hot side of the grill; place the mushrooms flat side down on the coolest part of the grill. The onions will be done in a few minutes. You want a nice char and a softened blub. Flip, check and remove. Mushrooms take a little time to "give up the ghost," so check in about 5 minutes, flip, recheck. The mushroom should release its water and be soft and glazed, but not shriveled. Move the mushrooms to the hottest part of the grill. Get a nice char on the flat side and remove. Slide the onions and mushrooms into rings, put them a bowl with a splash of lemon. Toss. Taste for seasoning. Add more Grilla Gorilla if you need it. Serve on homemade pizza, with pasta, in rice or farro, on a steak, as a relish on summer soups like sweet corn bisque, or just as is.
 

"Get Your Grill On" is next Tuesday, June 13!

Ahoy, Salty Dogs! The "Get Your Grill On" class at Wheatsfield Cooperative is NEXT TUESDAY, June 13, 7-8 pm. We're gonna dial up some Asian green bean pepper salad, sweet potato black bean salad, grilled mushrooms, and more! Join me and Susan. Join me and Susan NEXT TUESDAY, June 13, 7-8 pm!

Info is here. Call Wheatsfield at 515-232-4094 to sign up, or sign up when you're shopping. 

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.

GRILLA GORILLA SWEET POTATO BLACK BEAN SALAD
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
Oil
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. 

ROXY TACO GUACAMOLE (AKA "ROXYMOLAY")
2 avocados
1/2 tsp Roxy Taco to taste
Fresh lime juice if you want.
Mix it up!

STORY CITY LOCKER MEATBALLS & SAUCE
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!

STEP 1
MAKE THE POTATO DOUGH
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.

STEP 2
MAKE THE FILLING

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.

STEP 3
ALL TOGETHER NOW

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!