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!

Deviled Eggs 2.0 Recipes

The Deviled Eggs 2.0 class last night at Wheatsfield Cooperative was a blast! Thanks, egg lovers, for coming out—though my demo eggs (13 minutes steamed versus 13 minutes boiled) did not cut the mustard (HA!), And thank you infinity, Susan Jasper, for making it happen! You're the hostess with the mostess! Here are my notes and recipes from class, plus a few bonus recipes thrown in.

 

Basic Hard-boiled Eggs
The Best Hard Boiled Eggs are Steamed!

  • Get a pot of water boiling in a double boiler. 
  • Steam eggs for 13 minutes. 
  • Plunge in an ice bath for at least 15 minutes but no more than 45. 
  • Peel and use.

Deviled Egg Basics
Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
The basic rules are:

  • 2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
  • 1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
  • Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
  • Whip the fillings in food processor for maximum creaminess

Alliyum Roasted Mushroom Eggs
Sprinkle with Alliyum and fresh chopped parsley.
Alliyum creates almost a sweet/salty taste atop these very rich, umami eggs. The leftover filling makes a great spread on toast, a filling for ravioli, or a layer on a veggie lasagna, etc.

  • Filling: 6 eggs yolks
  • 1/2 lb lb fresh (preferably wild) mushrooms tossed in olive oil, spinkled with salt and pepper and roasted at 300 for 1 hr.
  • 3 oz cream cheese
  • 2 tsp red vinegar
  • 2 tsp dijon mustard
  • 2 tsp horseradish if you want heat

Roxy Eggs (healthy fats)
Yogurt is a fat with built-in tang. 
Together with the avocado, this egg is deceptively rich, but actually light on bad fat
Sprinkle with Roxy Taco and chopped cilantro

  • Filling: 6 eggs yolks
  • 2 tbsp plain yogurt
  • 1 avocado
  • 1 tsp Roxy Taco
  • 1 scallion, the white part chopped fine
  • Squeeze of 1/2 lime

Cy Eggs (Hearty and hummusy)
These hearty Mediterranean style eggs could double as a main picnic dish. 
The leftover filling makes a great side salad. 
Sprinkle with Cy Salt and chopped red onion

  • Filling: 6 eggs yolks
  • 4 tbsp hummus
  • 1/2 cup tabouli 
  • 1 tsp mustard
  • 1/2 tsp curry powder
  • Squeeze of 1 lemon

Spicy GGX Pimento Eggs
4 TBS of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. Sprinkle with GGX and chopped chives.

  • Filling: 6 eggs yolks
  • 3 oz cream cheese
  • 1.5 tsp mustard
  • 2 tbsp pimentos
  • 1 tsp pickle juice if you've got it for maximum wow
  • 1 tsp GGX

Recipes from Member Appreciation Day at Wheatsfield

We met some very cool people yesterday at Wheatsfield's Member Appreciation Day. Here are the recipes for the salad and chicken we brought to sample. Enjoy!

GGX ROASTED 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. Easy and deelish!

CY SALT SMOKED CHICKEN

1 organic chicken
Cy Salt
1 lemon

Wash the chicken and pat it dry, Sprinkle with Cy Salt, wrap it in plastic wrap, and let sit in the fridge overnight. When the smoker's hot, unwrap the chicken, sprinkle on more Cy Salt, and insert half a lemon into the cavity. Smoke until the internal thermometer reads 165. We use apple  wood.

Saturday, March 5, 12-2 at Wheatsfield!

Join us Saturday at Wheatsfield, 12-2, for Member Appreciated Day, where we're going to appreciate the crap out of you with Cy Salt smoked chicken and GGX sweet potato black bean salad! They're our two top tasting faves! 

For some reason, if you Google "smoked chicken gif," this shows up

For some reason, if you Google "smoked chicken gif," this shows up

Meet the Jaegers!

We met the Jaeger family at the Des Moines Farmers Market in 2015, when they bought a jar of Cy Salt. The next time we saw them, they bought a pound, and now they're hooked [cue mad scientist laughter]. They were wonderful enough to share their story. Disclaimer: Saltlickers doesn't help you lose weight—it's not speed or anything—but it does make raw and cooked veggies + lean meat taste really, really good. Thanks for the success story, Jaegers! Keep on rockin' it!

Jaeger bombz!

Jaeger bombz!

In September of 2015 our family made a decision to better our lives and our health!  My husband, who serves on active duty in the National Guard, quit smoking and found himself gaining weight, I retired from active duty in 2012, dealt with some medical issues and the lack of working out, so I gained a lot of weight, and our youngest daughter, who seemed to have struggled with weight her whole life, had spent the summer with her mom and came back heavier than ever… our family was in a health crisis.  Earlier in the year my mom had found the Ideal Protein diet plan and lost 50 pounds and loved the new lifestyle she gained.  She shared the plan with us and gave us the motivation to begin a new journey in our lives.  

The Ideal Protein plan is a great plan for us as it allows us to be medically approved and puts our bodies into a constant state of ketosis.  The critical piece is to keep us in ketosis we cannot have any added sugars and that is where SALTLICKERS came into our lives!  We were amazed at how many spices out on the market have added sugars and those sugars add up in cooking. 

We eat a lot of salads and vegetables.  No dressings, butter or cheese on them so how do you eat veggies day after day and not get bored?!?  CY SALT and ALLIYUM!

Meeting the SALTLICKERS team at the farmers market in September was a dream come true and our obsession began!  By the time the Winter Farmers Market came around we were ordering CY SALT by the pound!  We also love HERKY PERKY on our pork chops and the ROXY TACO on our beef and peppers.  ALLIYUM is good on everything!

It has been a wonderful journey that isn’t quite over yet, but we are on our way… Eric is in maintenance after losing 50 pounds, I have lost over 70 pounds and our daughter is just shy of 70 pounds -- almost 200 pounds down!  We are grateful to have found this local business that creates the best spices we can find!  Thank you SALTLICKERS for making our weight loss journey a tasty one!

Sincerely,
The Jaeger Family