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We had another amazing How to Make Sea Salt workshop a few weekends ago. Another one of our ongoing summer partnerships with the wonderful South Fork Natural History Museum. Another large crowd of future salt makers met us at Road D in Southampton for a morning of harvesting, ocean safety, discussing the different ways you can use your homemade sea salt. This is the third workshop we've done with SoFo and we haven't had a repeat attendee! We look forward to continuing the partnership next summer!
Shelly harvesting a full bucket of fresh Atlantic Ocean sea water while workshop attendees gather water in their containers and buckets at Road D beach in Southampton, NY.
Please Make sure to check out the Fall events and workshops!
Last weekend we debuted our limited run, Black Truffle Sea Salt Blend. The truffles were sourced from our WHB Farmer's Market friends at Open Minded Organics. The outcome is a buttery, sweet/salty, magical flavor. We highly suggest purchasing while supplies last. Please stop by the farmer's market and give it a try! Cost: 1 ounce, $20. 4 ounce, $50.
With a storm looming over Road D in Southampton, our second SoFo x SSSS summer workshop went off without a hitch! Big thanks to all of the attendees! We made so many new friends and had some great questions. If you attended and made your own salt, please send us pictures! We look forward to seeing some of you at our next workshop on August 29th!!
Check out this week's Southampton Press for a write up on Shelly Sells Sea Salt! We will add the link soon.
Last weekend's farmer's market was a huge success!! It was great to finally meet some members of the WHB Chamber of Commerce and our neighboring vendors. Big thanks to our friends, fans, and family fobs stopping by! We look forward to seeing you all (and new faces) this weekend. Please stop by and try our sea salt texture hairspray for a beach-y look. Again, we are so grateful for all of the support so far, we are very lucky to have such an awesome locally-minded food community.
We made some realllll pretty, flakey salt this weekend! This has been one of the best winters for salt making in years! So excited to everyone to taste this batch!
We made some realllll pretty, flakey salt this weekend! This has been one of the best winters for salt making in years! So excited to everyone to taste this batch!
Go To Meals will be a reoccurring installment of what I'm whipping up in the kitchen and throwing a ton of salt on. These meals are not tested in a test kitchen or 'developed' to any extent. They are just an exploration into the use of our homemade sea salt.
The staple items of my diet are (in no particular order) olive oil, salt, eggs, greens (usually arugula or kale), fresh crushed black pepper, olives (all kinds), lemons, and Locatelli Pecorino Romano cheese. With these items, I can make endless combinations.
Today's meal looks a bit elevated, but it was super simple. I had pack of sweet Italian sausage that NEEDED to be used. I took the sausage out of the casing and fried the whole pack on the range with two shallots chopped and bit of olive oil. When it cooked down a bit, I threw in a heavy splash of Montepulciano (red wine) that I was drinking while preparing this meal. On the other burner, I started a creamy polenta. I always have polenta on hand for emergencies and non emergencies- everyone should have polenta in their cupboard. I boiled 2 cups of a half water, half almond milk mixture (don't judge!) and slowly added Romano cheese and a hefty amount of fresh pepper. I usually will use a chicken stock or regular milk with polenta, but the almond milk was the only other liquid available. A real polenta recipe that looks great!
For the arugula, it was simply tossed with a squeeze of lemon juice, salt, pepper, and a small drizzle of olive oil.
Lastly, and the main part of this dish, is something I've been working on for the last few months. My favorite Italian restaurants in the city are the Frank restaurants in the East village and Lower East Side- Sauce, Supper, Lil Frankie's and Frank's. Seriously, I could eat at any of these every night. Drooling just thinking about it. Anyway, if you follow their owner, Frank Prisinzano on Instagram you would know that he is the king of the 'crispy egg' and holy cannoli, is this thing amazing! It basically is a fried egg with one side REALLY well done. Smitten Kitchen have a great tutorial here, though I do like mine a bit more burn-y!
For assembly, I try not to pig out on the polenta too much and build the plate up with healthy portions of all components. Top with a ton of fresh SEA SALT. Tahhhdahhh!
We've switched platforms and are finally opening our online store! Soon you will be able to purchase all the salts you want online. Feel free to email us with larger/custom orders!
Happy New Year, friends!
I know I've been a bit MIA lately-- it's because good things are happening. :)
Here is our new packaging for the one ounce and one pound bottles/jars. Eventually, this will be up on Etsy, in the mean time, please keep the email orders coming, it is the best way to get in contact with us directly.
The last few weeks have been pretty cold in New York, but the chilly weather has not slowed down our harvest or production schedule.
Thank you for all of your support this year. We incorporated in March and it's been quite the ride. Cheers to 2014 and what lies ahead.
Autumn is my favorite season in New York City and out east in Westhampton Beach. Warm days and chilly nights, leaves changing colors, pumpkin picking on the North Fork, and outerwear!
It is also the best season to harvest water for salt making! People often say I am crazy for going in the water during chilly weather, but the water is usually warmer than the air! This results in super clean and fast batches of salt to be made. Hence making it the best season ever :)
(*Note: I do not usually fetch water in a skirt- usually a bathing suit or rain boots!)
I love the feeling of accomplishment after finishing a fresh batch of white, fluffy sea salt. Email ShellySeaSalt@gmail.com to order some today !
If you are interested in buying multiple bottles or in larger amounts, but would like to give our salt test run- we now have Shelly Sells Sea Salts Inc. tin slider samples! Shoot me an email and I will kindly send you one via USPS. ShellySeaSalt@gmail.com
The last salt harvest of the summer proved to be one of the best yet. Looking forward to the fall (in my opinion, the Hamptons best season) and future harvests. My Etsy shop should be open by the end of this week! Stay tuned.
Inquiries and orders: ShellySeaSalt@gmail.com
Grilled Cheese Social (Very late post)
A very belated shout out to one of my early supporters: Kenzie Smith from Grilled Cheese Social!
Not one, but TWO Valentine's Days ago, she kindly included my salt in one of her outrageous recipes. I visit her website daily: http://www.grilledcheesesocial.com
Follow her on instagram for some serious #foodporn @grilledcheesesocial
http://instagram.com/grilledcheesesocial#
Thank you, Kenzie! <3
My weekends now consist of weighing white powder and packaging it in glass bottles and bags.
Westhampton Beach, New York.