Catch us at the Uptown Ankeny Farmer's Market this Saturday! I switched the dates on the last newsletter, but this is real and true! Saturday 16 = Ankeny! Saturday 23 = Des Moines! Holler if you want anything spesh (We got your lb of GGF all set to go, nice lady)!
Saturday, August 19 at 3:00 p.m.
Sponsored by Saltlickers, Michael and Barbara Ching
1st place - $50 and a 4 ounce gift pack of Saltlickers spices ($20 value)
2nd place - $30
3rd place - $20
Each entrant will receive a 2 ounce jar of Saltickers spices.
1. Create a dish prominently featuring mushrooms.
2. Mushrooms must be purchased from grocery store or farmer’s market.
3. Mushrooms must be cooked.
4. Entries will be judged on how well the dish showcases the unique umami flavor of mushrooms and originality.
For more info, click here.
This is an amazing way to experience Iowa culinary history. It's also a great way to meet the gals and guys who've been working the fair for a long, long time. Here are some things you should know.
) You show up with your dish at the drop-off time, and they take it away from you. Buh-bye, dish!
2) If it's a hot, hot dish, it will probably go room temp before you see it again. You can ask them to reheat it, but you'll have little control over how or how long they reheat it. So consider making a room-temp dish. This is probably why baked goods categories can have hundreds of entrants, and "Fun with Fondue" has a lot of empty seats.3) Sign up for multiple contests on a single entry fee. So on Saturday, August 19, you can sign up for Mushroom Mania, sponsored by us, as well as Best Pita Sandwich; Candy Chemistry; Fast, Healthy & Tasty; Christmas Favorites; Winning-est Cookies; Keith’s Beer Breads; Picklicious Recipes with Gedney; Beautiful Gingerbread Houses (OMG!!!!!!); Souper Soups; Spotlighting Spuds; Chicken Wings; or Critter Cupcakes! Clear off a shelf for all those trophies, champion!
For info, check out this PDF or email us with questions.
4) See you at the craft beer tent afterwards!
Collin's a carbetarian, so no meal is served without bread. This is his fave. Dunk it in soup or top it with hummus, pesto, sliced tomatoes and herbs, cheese spread, whatevs. Whassamatterhorn, Das Bigfoot, Feather Duster and Alliyum would also work like a charm.
Any uncut loaf of bread: sourdough boule, baguette, chiabatta, whatever
A grill on high or an over set to 425
Slice the bread. If it's a ball loaf, make deep several perpendicular cuts down all the way through. If it's a long skinny loaf, simply slice it lengthwise. Brush the insides with olive oil and sprinkle with Cy Salt. Wrap it in foil.
For the grill: 15 minutes each side, then unwrap and press the slices on the grill to get a good char: about 2 minutes per side.
For the oven: 10 minutes, then open it up and stick the slices under the broiler until they're brown. About 1 minute
You can top the warm slices with chopped herbs and cheese.
One week ago, when all the escarole Collin planted came up: "What the hootie are we gonna do with all this escarole?"
Today: "I love escarole!"
Dinner tonight: Cy grilled sourdough + lentil, tomato and escarole soup! It's the perfect summer soup.
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 4 small carrots, diced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 3/4 pound tomatoes, seeded and grated
- 1 cup lentils, washed and picked over
- 2 tbsp Cy Salt
- 6 cups vegetable stock
- freshly ground pepper
- About 6 cups roughly chopped escarole. If you have tons like us, go for 8 cups.
Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have broken down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the Cy Salt and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.
Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Taste for seasoning and add pepper Cy.
Serve with grilled Cy Bread.
Adapted from Martha Rose Shulman (you rule!)
This was great and totally worth heating up the basement oven for. Where's the missing piece? I have no idea what you're talking about.
¼ pound (one stick) cool butter, more for greasing pan
¾ cup dark brown sugar
2 eggs, at room temperature
2 ⅓ cups (about 5) very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Roxy Taco
FOR THE TOP
4 tablespoons chopped Roxy Taco Holiday Nuts
1 tbsp Iowa Nice Spice
1/4 teaspoon Roxy Taco
Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Adapted from Julie Moskin's Banana Banana Bread recipe in the NYT
It was a foodtastic weekend with Bonbon Oiseau, Jimbo Quazertime, and Pablo the Wonderpony. Behold: gluten free chocolate zucchini bread with Cha-Cha Lima on top, next to some grilled greens soaked in coconut milk, lime and GGX. They're right next to each other because it's easier that way to stuff them in your face at the same time.
Gluten-free Chocolate Zucchini Bread with Cha-cha Lima
1 1/2 cups all-purpose gluten free flour
1 1/2 teaspoons xanthan gum
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs, large
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups zucchini squash, shredded
3/4 cup semisweet chocolate chips
1.5 tbsp Cha-cha Lima for the top
Preheat oven to 350°F. In a large bowl, whisk together flour, xantham gum, cocoa powder, baking powder, baking soda and salt. Set aside. In a large bowl, beat together light brown sugar, granulated sugar and eggs at medium speed until very well combined, about 3-4 minutes. With mixer still on, drizzle in vegetable oil. Add vanilla extract and beat a few seconds more. At medium speed, slowly add the flour mixture and beat just until combined. Gently fold in the shredded zucchini and chocolate chips. Spread batter into a 9x5-inch loaf pan and smooth the top. Sprinkle 1.5 tbsp Cha-cha Lima on top. Bake in preheated oven for 1 hour or until a tester inserted in the middle comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.
Grilled Greens with Coconut Milk, Lime and GGX
3 lbs greens—any kind, but I like collards—ribs removed
2 cans coconut milk
1.5 tbsp GGX
Combine coconut milk, juice from one lime, and GGX in a big bowl. Shove the green in and toss. Refrigerate for 2-6 hours covered in plastic wrap. Preheat the grill to high. Layer the greens on the grill. Flip when one side is lightly charred. Char the other side. Remove to a cutting board and chop. Taste for spice. Add more GGX if necessary. Serve with lime wedges.
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
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.
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.
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.
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
Saltlickers' Roxy Taco Seasoning
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
Saltlickers' Cy Salt Seasoning
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
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
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.
In honor of our return to the Downtown Des Moines Farmers' Market this Saturday, I made a new video and sent it out in an email. Believe it or not, it took HOURS! You know what happens when you click on it in the email? Nothing! 😩 It's like a fake wall! So here it REALLY is! Please watch it! 😂
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.
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.
We're SO FLIPPIN PSYCHED for the first Ames Main Street Farmers' Market of the season tomorrow!!! We'll have the Alliyum with ramps, the Cy Salt, and all the good stuff. Check out the video for the Secret Word to get $1 off all yer jars!
Plus did you hear about this Food Truck Throw Down/Show Down business? I better wear my eatin' pants!
Click the pic to go to there.
Jordan nailed the jerky we've only joked about until now but it's REAL! And REAL delicious!
If you can't stand the heat, leave out the peppers and chilis. If you love that stuff, go nuts! We're not biased but we think this stuff is the Best Jerky in the Universe! Thank you, Jordan! We salute ye!