Second annual salt making workshop with SoFo Museum

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With a storm looming over Road D in Southampton, our second SoFo x SSSS summer workshop went off without a hitch! Big thanks to all of the attendees! We made so many new friends and had some great questions. If you attended and made your own salt, please send us pictures! We look forward to seeing some of you at our next workshop on August 29th!!

New Stockists

Missed the market and need to get your hands on some salt or sea salt texture spray? Shelly Sells Sea Salt can now be found in the following east end shops!:  

Revolve Salon - Southampton, NY

This beautiful, eco-friendly salon now carries our Sea Salt Texture Hair Spray. 

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Atlantic Seafood- Center Moriches, NY

The shark-mouth entrance is the best landmark in Moriches! You should totally pop into this family ran seafood store for their amazing fish, shellfish, side dishes, and of course our sea salt (in all sizes!). 

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Mambo Kitchen- Westhampton Beach, NY

And finally, you can find us on Main Street at the lovely Mambo Kitchen. Make sure you grab an iced coffee and crepe from this awesome spot in WHB. Bonus- they serve wine till 9 on weekends!  

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Farmer's Market Success

Last weekend's farmer's market was a huge success!! It was great to finally meet some members of the WHB Chamber of Commerce and our neighboring vendors. Big thanks to our friends, fans, and family fobs stopping by! We look forward to seeing you all (and new faces) this weekend. Please stop by and try our sea salt texture hairspray for a beach-y look. Again, we are so grateful for all of the support so far, we are very lucky to have such an awesome locally-minded food community.

Go To Meals

Go To Meals will be a reoccurring installment of what I'm whipping up in the kitchen and throwing a ton of salt on. These meals are not tested in a test kitchen or 'developed' to any extent. They are just an exploration into the use of our homemade sea salt. 

The staple items of my diet are (in no particular order) olive oil, salt, eggs, greens (usually arugula or kale), fresh crushed black pepper, olives (all kinds), lemons, and Locatelli Pecorino Romano cheese. With these items, I can make endless combinations.

Today's meal looks a bit elevated, but it was super simple. I had pack of sweet Italian sausage that NEEDED to be used. I took the sausage out of the casing and fried the whole pack on the range with two shallots chopped and bit of olive oil. When it cooked down a bit, I threw in a heavy splash of Montepulciano (red wine) that I was drinking while preparing this meal. On the other burner, I started a creamy polenta. I always have polenta on hand for emergencies and non emergencies- everyone should have polenta in their cupboard. I boiled 2 cups of a half water, half almond milk mixture (don't judge!) and slowly added Romano cheese and a hefty amount of fresh pepper. I usually will use a chicken stock or regular milk with polenta, but the almond milk was the only other liquid available. A real polenta recipe that looks great!

For the arugula, it was simply tossed with a squeeze of lemon juice, salt, pepper, and a small drizzle of olive oil.

Lastly, and the main part of this dish, is something I've been working on for the last few months. My favorite Italian restaurants in the city are the Frank restaurants in the East village and Lower East Side- Sauce, Supper, Lil Frankie's and Frank's. Seriously, I could eat at any of these every night. Drooling just thinking about it. Anyway, if you follow their owner, Frank Prisinzano on Instagram you would know that he is the king of the 'crispy egg' and holy cannoli, is this thing amazing! It basically is a fried egg with one side REALLY well done. Smitten Kitchen have a great tutorial here, though I do like mine a bit more burn-y!

For assembly, I try not to pig out on the polenta too much and build the plate up with healthy portions of all components. Top with a ton of fresh SEA SALT. Tahhhdahhh!

New Year, New Packaging

Happy New Year, friends!

I know I've been a bit MIA lately-- it's because good things are happening. :)

Here is our new packaging for the one ounce and one pound bottles/jars. Eventually, this will be up on Etsy, in the mean time, please keep the email orders coming, it is the best way to get in contact with us directly.

The last few weeks have been pretty cold in New York, but the chilly weather has not slowed down our harvest or production schedule.

Thank you for all of your support this year. We incorporated in March and it's been quite the ride. Cheers to 2014 and what lies ahead.

Autumn in New York

Autumn is my favorite season in New York City and out east in Westhampton Beach. Warm days and chilly nights, leaves changing colors, pumpkin picking on the North Fork, and outerwear!

It is also the best season to harvest water for salt making! People often say I am crazy for going in the water during chilly weather, but the water is usually warmer than the air! This results in super clean and fast batches of salt to be made. Hence making it the best season ever :)

(*Note: I do not usually fetch water in a skirt- usually a bathing suit or rain boots!)