BEETS & WHASSAMATTERHORN LOVE EACH OTHER

Whassamatterhorn and beets are so good together, they ought to get married. It's so easy. 

1. Remove and save the greens.
2. Wrap each beet in foil and throw it on the grill for about 45 minutes, or in the oven at 400 for about 45 minutes.
3. Rinse, peel, and slice the beets in a bowl.
4. Add washed, chopped beet greens, a splash of red wine vinegar, and Whassamatterhorn. Start with a tsp, taste, and go from there. Add black pepper if you wish.

GRILLA GORILLA, THE UNOFFICIAL GRILLING SPICE OF IOWA!

FOURTH OF JULY without Grilla Gorilla or its smokin' hot cousin, GGX?! That's like Easter without Peeps! Or Valentine's day without kisses! Arbor Day without trees! Why, it may even be downright unAmerican. It's definitely anti-Gorilla.

Smoky, deep, rich and red with a sweet hint of brown sugar, GG makes superb summer grilling and smoking a breeze. It goes great on everything: ground beef, ribs, chicken and pork. And veggies, too! Try it on grilled zucchini, cabbage, kohlrabi or in baked beans. Mix it with butter, parmesan cheese, and a few chopped onions for a sublime corn spread. 

You can grab the Gorilla from us at the Boone Farmer's Market on Thursday, July 2, or the Des Moines Downtown Farmer's Market on SATURDAY, JULY 4!!!! We vow to bring the POW!

You can also buy it when your picking up Iowa's finest meat at the Story City Locker, or Iowa's finest everything at Wheatsfield. We MAY have it in Gateway by then, but we may not. Finger's crossed! 

Don't settle for this stuff...

Don't settle for this stuff...

...when you can party like a true American hero.

...when you can party like a true American hero.

HAPPY BIRTHDAY, AMERICA!

BIG BRAG ALERT! WE'RE GONNA BE IN GATEWAY!

For those of you who've never been to Des Moines and don't know what Gateway Market is, Gateway Market keeps Des Moinesians from exploding like hand grenades of fat and chemicals. Read about it (and Hobo Packets) in our new newsletter!

GIFT BOXES TO THE RESCUE!

Dear Dad, this Father's Day I'm getting you NOTHING!

Sure, your dad's a swell guy. So if you show up to Father's Day empty-handed, he'll probably be cool about it. "You didn't have to get me anything." You know the drill. But what if he's not? What if, this time, he snaps on you, and you have to wrestle your own father. Don't risk it. Get him a super awesome Saltlickers Father's Day gift box! Any 3 flavors you want, or you can choose from one of our popular combos:

THE BLOOD TOOTH For grillin' fools
THE HIPPY DIPPY For veggie lovers
THE IOWA NICE SPICE BOX Taste the State

PERFECT HARD BOILED EGGS...

...are steamed. I just learned this, putting together egg salad for a tasting at Wheatsfield. I've tried a million tricks, but none of them have ever worked, so I thought I'd pass this tip onto you. It really works!

1. Fill a pot with 1" of water. Boil it.
2. Drop in a steamer basket and however many eggs you need.
3. Cover and steam for 12 minutes (I used a pressure cooker but didn't lock the top).
4. Take out the eggs, plunge them into a bowl of ice water, and let them cool for 15 minutes.
5. Enjoy the newfound ease in which you can peel the eggs! 
WARNING: you may become so addicted to peeling eggs that you try to reenact the hard boiled egg eating contest from Cool Hand Luke. If this happens, don't forget the Alliyum.

IOWA NICECREAM!

Both Cha-cha Lima and Iowa Nice Spice make ice cream that will blow your face off. Add 1 tbsp of either to the super simple Buzzfeed recipe in the video. You can also add 1/2 tsp chili powder to the Iowa Nicecream for a real adult kick.

WE'RE IN FIELD JOURNAL!

Well hey ho! Thanks, Susan Jasper, for this terrific write-up in Wheatsfield Cooperative's spring newsletter (download the whole thing here). And thanks for picking a photo that makes Collin look like Christopher Walken's little brother. Go, Wheatsfield! 

Market Match-up Cards!

Never be intimidated by collard greens again! At every farmers market this summer, we'll be handing out simple recipes cards featuring that week's market produce + Saltlickers flavors. Pick up a card, pick up some flavors, and cook up the season!

ALLIYUM HAS RAMPS IN IT!

...but only for a sec. We're drying them now, and we'll be mixing them in with the regular Alliyum recipe until they're gone. Taste the spring, people!

Rampgasm!

It's the moooooost wonderful time of the year! Ramp season! When I forage, I just take the leaves and leave the bulbs in the ground so that more will grow. My favorite thing to make with ramps is a vegan ramp pesto with Herky Perky. It's bright green, crazy delicious, and goes great on everything: fish, chicken, pasta, bread, crackers, roasted veggies, you name it.

HERKY PERKY RAMP VEGAN PESTO
2 cups tightly packed ramps
1/2 cup nuts: pine, almonds, walnuts, filberts, pistachios, etc.
1/2 cup olive oil
2 tsp Herky Perky
Splash of lemon

Blend everything in a food processor. I prefer pesto that's creamy, not grainy—the key to creamy pesto is breaking the nuts down until they emulsify. Start with 2 tsp Herky Perky, then add to taste. Do the same with the lemon. I promise you won't miss the cheese. You'll get enough yummy fat with the oil and nuts—plus they're good for you fats. My favorite kind.

Run for the Runzas!

Running with the runzas!  L to R: spicy ground turkey runzas with cilantro, soy sauce, caramelized shallots, scallions, red chilies, and a sprinkle of Cha-cha Lima; caramelized cabbage and red wine tarragon pork sausage with Cy Salt from Story City Locker; traditional runzas with ground beef, caramelized onions, and Whassamatterhorn.

Running with the runzas!  L to R: spicy ground turkey runzas with cilantro, soy sauce, caramelized shallots, scallions, red chilies, and a sprinkle of Cha-cha Lima; caramelized cabbage and red wine tarragon pork sausage with Cy Salt from Story City Locker; traditional runzas with ground beef, caramelized onions, and Whassamatterhorn.

Imagine Hot Pockets that don't suck, and you've got yourself a runza—an awesome hand-held savory pie from Nebraska (Omaha boasts a chain of runza restaurants called The Runza Hut).

Our wonderful friend, Barbara, has been driving test-driving runza recipes from across the interwebs, and we're passing the success stories onto you! 

THE POTATO DOUGH RECIPE
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.

THE FILLING
Based on the recipe from the Food Network. We tried several different fillings, and they were all great.
1 lb lean ground beef
3 tablespoons salted butter
1 tbsp Whassamatterhorn
1 dash ground caraway
1 large Vidalia onion, diced
2 cloves chopped garlic
3 cloves garlic, minced
1 tablespoon canola oil, plus more for the baking sheets
8 ounces baby spinach

Heat a large skillet over medium-high heat. Add the beef, season with Whassamatterhorn and caraway, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.

Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion and garlic. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the mixture to the bowl containing the beef.

Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.

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. Bake until golden brown, 25 minutes.

You can freeze them, too! Next up, we're going to try breakfast runzas. Grab and go, salty dogs!