The expression “salt of the earth” notwithstanding, we live in fancy-salt times. Any restaurant worth its salt (sorry) has a stash of Maldon in the kitchen, and plenty offer a world tour of other colors and styles.
That’s all well and good, but until recently, none of the good stuff in US restaurants was coming from the US. So in #F5206, Merrill and Amanda decided to feature Jacobsen’s, a new varietal from the West Coast.
"Jacobsen’s harvests sea salt in Netarts Bay on the Oregon coast, creating a salt that’s a lot like flakey Maldon sea salt. We love using the salty shards as a finishing touch for salads, vegetables, and baked goods."
And that “finishing salt” was just the start. As the picture above shows, they also included “Nudo” natural lemon olive oil (one of few flavored oils they stand by), and the kicker, a gorgeous ash cutting board. Get a baguette and some tomatoes involved, and you’ll be on your way.
Don’t miss more great food boxes from Food52——start your subscription with #F5207!