Happily, our Pepper Salt is back in stock. Pepper Salt is actually the second vegetable powder I ever made (the first was Tree Collard Powder). It was in the early days of the Napa garden, and our friend John, who started the Napa garden, was in the process of harvesting his collection of peppers at the end of summer. I took a few of each type of pepper, carefully dried them and ground them, and mixed the powder with a little sea salt. I remember the first person I tried it on was a friend who has run a natural-foods catering business for years. Her comment was, “if you can recreate this formula and get it to chefs, you can have a business based just on Pepper Salt!” It truly is the tastiest, most versatile powder we make (tied — maybe — with Leek Powder and Leek Salt). The key to flavor is the combination of the peppers.
This year our Pepper Salt is a mixture of two kinds of organically grown bell peppers along with five varieties of biodynamically grown peppers: tam jalapeño, Anaheim chili, habanero, scotch bonnets and carmen. The trick is to come up with a blend that marries just the right amount of sweetness, heat and that distinctive pepper essence. We think we did pretty well this year, and we hope you try and enjoy our 2019 vintage Pepper Salt, as we slowly narrow in on the perfect pepper blend.
I use Pepper Salt on eggs, mashed potatoes, in soups, stews and any dish that could use the distinctive sweetness and heat of peppers. And, even though this is one food I would probably eat even if it wasn’t “good for me,” I will close with a saying that comes from Mexico and was told to me by our first garden helper, Jose: “If you take care of the chilis, the chilis will take care of you.”
Tom Cowan, M.D.
Trifling With Chia is perfect for those moments when you have decision fatigue. What should I eat? Trifle or chia? Now there’s no need to choose; you can enjoy the best of both puddings.
If I had my way, every dessert menu would be a tasting menu. I’d choose 3 or 4 plates without anyone batting an eyelid. But alas, that’s simply not your average dining experience. This recipe is for those who like to enjoy more than one delicious treat at a time, without feeling guilty. It’s guilt free and full of naturally raw, wild, and minimally processed ingredients like fiber-rich chia seeds, baruka nuts, beet powder, coconut butter, turmeric powder, bee pollen, cacao, and sweet spices like cinnamon and lucuma (optional). With a little ingenuity, you might be able to eat all the colors of the rainbow in one mouthful.