OFF WE GO TO THE STRAWBERRY PATCH... PEEK SEASON FOR PICKING!
Hello dear Sarah, owner of Uncle Bill's Farm in Far Hills, New Jersey - the great Garden State. Sarah and Alex are a young farming family and expecting their first baby in the FALL! We love their farm. It's beautiful, peaceful and ORGANIC! SALTOPIA belongs to their Family CSA and we get to enjoy their beautiful produce, honey, eggs and more throughout the year.
We bring our children any time we can harvest. Kids love to be a part of helping on the farm. They learn, explore and experience a freedom that's untold anywhere else.
We pick and pluck and gather and play the afternoon heat away! We find the ripest, most delectable strawberries. It's hard not to eat them as we pluck them - so juicy and sweet! We will make TICKLED PINK infused sea salt with this harvest as well as our freshly made STRAWBERRY INFUSED BUTTER! There are loads to do with strawberries beyond making shortcakes, jams and fruit salads. We hope you enjoy some of these recipes to taste the joy of the season with us.
Pick up STRAWBERRIES today at your local farmers markets! Strawberry salsa is delicious over fish, pork, chicken and salads! You can mix up any combination from strawberries, red onion, mango chunks, spring onions, parsley...whatever you love! Just simply dice all ingredients together and toss with a drizzle of red wine vinegar and local honey. Be certain to finish your salsa with TICKLED PINK sea salt! Serve the fresh salsa with chips or over your freshly grilled foods!
Strawberry Poppy Seed Dressing
- 3 tablespoons red wine vinegar
- 1/4 cup sugar
- 1/2 teaspoon TICKLED PINK SALTOPIA Artisan Infused Sea Salt
- 1/2 teaspoon ground mustard
- 1/2 cup canola oil
- 3/4 cup sliced strawberries
- 3/4 teaspoon poppy seeds
Place vinegar, sugar, TICKLED PINK sea salt and mustard in a blender. Pulse to mix together. With blender running, slowly drizzle in oil until mixture is creamy. Add strawberries and process until smooth. Stir in poppy seeds. Refrigerate until ready to serve.
Strawberry & Asparagus Salad
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons honey
- TICKLED PINK SALTOPIA Artisan Infused Sea Salt
- 2 cups (1-inch pieces) fresh asparagus
- 8 cups Romaine Lettuce
- 2 cups sliced fresh strawberries
*Sliced almonds or walnuts are optional
In a small bowl whisk the lemon juice, oil, honey, and TICKLED PINK sea salt to taste. Set aside. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate. Put 2 cups lettuce onto a serving platter, top with strawberries and asparagus and drizzle with the vinaigrette. Finish with additional TICKLED PINK to taste and *add walnuts or almonds if you prefer.
SALTOPIA's favorite Strawberry Margarita
2 cups strawberries
1 tbsp sugar
¼ cup water
4 oz tequila
3 oz triple sec
2 limes, juiced
TICKLED PINK SALTOPIA Artisan Infused Sea Salt
Ice & fresh strawberries to garnish
Combine the strawberries, sugar and water in a small pot over low/medium heat. Bring to a simmer and continue to cook on low for about 20 minutes until strawberries have broken down and mixture is thick. Remove from the stove, pour into a Tupperware container or glass jar and refrigerate until chilled. To make the margaritas, add about a third cup of the strawberry syrup to a cocktail shaker (you be the judge according to how sweet you like your margaritas). Follow with the tequila, triple sec, lime juice and ice. Meantime, salt the rim of your glasses with TICKLED PINK sea salt. The best way to rim a glass is to scoop a healthy spoon full of salt onto a flat plate. Sift the plate so that the salt settles evenly. Then wet the rim of your glass enough to allow the salt to stick, once you begin the rimming process. Simply dip your wet rim onto the plate and turn several times within the salt to ensure the glass is thoroughly salted. Shake margaritas well then pour into TICKLED PINK rimmed glasses. Garnish cocktails with fresh strawberries and serve.