This week’s email is written by my son Joe, who created our new offering, Citrus Salt. Joe is a baker-chef extraordinaire — and, soon, a first-time father!
Tom Cowan, M.D.
In the deep winter months, it can be difficult to eat seasonally. That's exactly what I was thinking about in mid-February. It was then that my little Meyer lemon tree finally produced a few lemons ripe enough to eat. So, I decided to make a salt similar to our Pepper Salt, but made in the opposite season.
I took different types of citrus (bergamot, Buddha’s hand, kumquat, Meyer lemon) —ones that I could find grown organically and with sufficiently intense flavors — thinly sliced them and dried them at a low temperature. That way, the whole fruit — nutritious seeds and flavorful rinds — could be included in the salt. After grinding the dried slices into a powder, I added them to some fine Celtic Sea Salt.
During the next month or so, I used what I had first made in many dishes. I used the Citrus Salt in place of salt in many baked recipes, added it to marinades for steak and pork, and used it as a rub on chicken just before grilling. It was also great added to homemade salad dressings and in cream-based soups.
A blend of sweet, mild, and very sour citrus creates a balance of flavors that has a number of culinary applications. It is my hope that this seasoning (part of our Appalachian Farmer’s Market line) will signal the end of a long winter and brighten your meals in anticipation of the coming warmth.
The other day I was asked what I do most days. My initial response was that I see patients two days a week and go to the garden two days a week. The obvious follow-up question was, what about the other three days? After giving it some thought, my answer was, I go for a walk on the beach twice a week, but mostly I process food. That is especially true this time of year.
Our Powders Easily Add Nutrients to Soups and Stews
My good friend and co-author Sally Fallon Morell used to say that her rule with her four children was that they had to eat the breakfast and dinner she served them, and then they were free to eat what they wanted during the day. She was banking on them getting enough nutrient-dense foods during those two meals to keep them well nourished and even well fed enough so that they wouldn’t be looking for junk food.
We’re Looking for Growers!
This past weekend we hosted a small group of people who are interested in working with our company to help us create new products. We toured the Napa garden and spoke about new and innovative approaches to using plants as medicinal food. I had many ideas and examples of plants for them to see, feel and even taste, but I focused on five that I am particularly excited about and that will help us fulfill the dictum “let thy food be thy medicine.”