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Shroom Kaboom is a umami melange of dried, wild foraged Iowa mushrooms—hen of the woods, chicken of the woods, oysters and shitakes—blended with sea salt and a little thyme. It's mad genius on eggs, pork, salads, soups, and meat. It's a one-and-done flavor, so when it's gone, it's gone, Salty Dogs!
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Alaina at Farm to Folk asked us for this recipe for Roxy Holiday Nuts. Warning: these are snack crack.
Bake at 400 for about 15min. Oh em gee.
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BUILD YER OWN GIFTBOX at F2F
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Ahoy, Amesians! You can build your own giftbox at Ames Farm to Folk this Tuesday, 4-6. I'll be there with boxes, purdy paper, and all the flavors for you to get your gift on. Plus, I'll bring Roxy Holiday Nuts because Aliana loves 'em!
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From culinary wizard Daniel in Des Moines: "Replaced the salt in the recipe for our lasagna with Saltlickers Das Bigfoot. Great variation!"
Viva Daniel und Das Big Lasagnafoot!
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