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Our award-winning salsa recipe! Mushroom Mania at the Iowa State Fair! On yer radio! Viva Workiva!

HI-HO, HAPPY BUCKAROOS!

Our salsa, "Happy Buckaroo,"* earned 2nd Place (out of 25 entries!) at the Ames Farmer's Market Salsa Contest! We entered two types, both full of Roxy Taco and love. Our other entry, "Saltlickers Sunrise Salsa," kicked a$$, too, if I do say so myself. All the ingredients came straight from our garden, except the citrus. Fresh coriander seeds put both batches over the top. Here are the recipes! Enjoy!|

*When Collin found out I'd named it "Happy Buckaroo," he said, "Uh, can we vote on this stuff?" LOL! No, honey, we can't. 
HAPPY BUCKAROO
1.5 lbs fresh tomatoes
.5 lb fresh tomatillos
2 fresh onions
6 cloves garlic
1/2 tsp coriander seeds
5 pickled tabasco peppers
Juice from 1/2 an orange
2 tsp Roxy Taco
1 tsp salt

Pulse it in a food processor and ta-da!

STEVE BOSS = GREAT TASTE!

Here we are on KRUU's Great Taste show, hosted by Steve Boss! Steve really knows his onions! Also on the show was Jake Gratzon of Old Capitol Food Co. and astounding local Fairfield cook, Mary Adam. We taped at Green Building Supply, and it was a lot of fun! Thanks for having us, Steve!
VIVA WORKIVA!
In another life, I was an HR copywriter, which meant trying to get people to apply for jobs without promising them anything specific. I used phrases that meant nothing like "commensurate salary and benefits" and "support for your work-life balance." I thought companies that "cared" about their employees were just a myth, like Bigfoot. 

But last week I did a farmers market for the employees at the
Workiva in Ames. It was awesome! They really do care about their employees! I didn't take any pictures, but it was kind of like Oz with more trees, a tomato garden, and happy hour. Thanks for inviting us, Matt and Kevin!
SUNRISE SALSA
1.5 lbs fresh tomatillos
.5 lb yellow tomatoes
.5 lbs red tomatoes
6 cloves garlic
2 hot red chilies 
1/2 tsp coriander seeds
Juice from 1/2 a lime
2 tsp Roxy Taco
1 tsp salt

Toss the tomatillos, garlic and chilies with oil, then roast at 400 for about 15 minutes until they get a light char. Let the mix cool. Pulse everything in a food processor and ta-da again!

MUSHROOM MANIACS VIE FOR BLUE RIBBON GOLD

Together with 'shroom freak Michael Ching, Saltlickers co-sponsored our first cooking contest at the Iowa State Fair for best mushroom dish. We had a ball! Barbara Ching of the North American Mycological Association judged with me (here we are: judging...judging...). The winning dish was a superb melange of mushrooms including lions manes sauteed with fresh tomatoes and herbs, served over corn fritters, because Iowa! Afterwards we toddled over to the Iowa Craft beer tent and stuffed ourselves with fried food, because Iowa!
8/27 Ames Main Street Farmers Market
9/10 DT Des Moines Farmers Market 

Click on the pic to see our entire schedule. Check FB & Twitter for the Secret Word!

COOL CUSTOMER PICS

Eric's really been getting his whacky, wabi-sabi groove on with Big Bangkok. Here, on deep fried chicken wings! What tha hootie?!?!
Kathy's soaking up summer fun with Smoke Licker dusted watermelon! Salt on watermelon?! Oh, you betcha. Try with Alliyum and Roxy Taco, too.
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