Tuesday, September 4th

Farmer Freed's Everyday Herb Salt can be used in everyday cooking. This scrumptious blend is excellent with poultry, seafood, vegetables, stuffing, roasted potatoes, eggs, popcorn, homemade croutons, soup, and so much more. Ingredients: Kosher salt, parsley, sage, rosemary, & thyme, and herbs are certified organic.

Farmer Freed Bio: Farmer Freed's culinary salt blends feature organic & seasonal ingredients from local farms located along the California central coast. Use Farmer Freed’s culinary salts in two ways: add a pinch when cooking to bring out the flavor of your food or as a finishing salt to hot and cold dishes when you sit down to enjoy a meal. For more information about Farmer Freed's culinary salts, visit www.farmerfreed.com

You received a sample of Farmer Freed's Everyday Herb Salt in your box today, compliments of our friend Emily Freed. The recipes below incorporate the salt so you can give it a try in your cooking.

What's in the Box:

Basil 

Bay Leaves

Chard

Cucumbers

Fingerling Potatoes

Leeks

Pears

Red Cherokee Lettuce

Tomatoes

Recipes:

Potato Leek Soup
1 pound potatoes, peeled and cubed
2 cups vegetable or chicken stock
2 leeks, chopped
1 garlic clove, thinly sliced
1 cup swiss chard, washed and chopped
2 tablespoons butter
1/4 teaspoon black pepper, ground
1/4 teaspoon paprika
1/4 teaspoon nutmeg, ground
1 Bay leaf
1 1/2 cups whole milk (soy milk or milk substitute)
1/2 teaspoon Farmer Freed's Everyday Herb Salt

• In a medium saucepan combine the cubed russet potatoes and 1 cup of the chicken stock. Bring to boiling; reduce heat. 
• Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. 
• Cool slightly. 
• Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside. 
• Meanwhile, wash leeks and chard. Cut leek into thin slices and chop swiss chard into fine pieces. 
• In a large saucepan, cook leek, chard, and garlic in butter for 3 to 4 minutes or until tender. 
• Add the remaining soup stock or broth, pepper, paprika, bay leaf and nutmeg. Bring to boiling; reduce heat. 
• Simmer, covered, for 10 minutes. 
• Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. 
• Remove bay leaf.
• Top with shredded Jack or Cheddar cheese. 

Cook’s note: This is good cold or hot! Serve with crusty whole grain bread and butter. For extra protein, add 1 1/2 cups cubed pre-cooked boneless ham.

Roasted Fingerling Potatoes with Herb Salt
Sample packet of Farmer Freed's Everyday Salt (~2 teaspoons)
1/4 teaspoon freshly ground pepper
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil

• Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. 
• Toss potatoes in a medium bowl with the olive oil. 
• Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. 
• Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. 
• Remove from oven, and serve hot with additional herb salt on the side.