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Chef’s Table: Saltwell Farm

Do a Little Foraging and Create These Fun Recipes

Article by Saltwell Farm and Kitchen

Photography by Saltwell and Kristol Kumar Photography

Originally published in Lawrence City Lifestyle

Kiwi Gin Fizz 

By Kate Frick, Saltwell Partner and Bar Manager

Ingredients

One jar Builders Gin (a local KC gin)

1 package dried kiwi slices (found at Checkers!)

1 farm egg

2 ounces Kiwi Gin (found at your favorite local liquor store!)

1 ounce Orgeat syrup (also found at your favorite liquor store)

½ ounce fresh pressed Lemon Juice

Ice

Directions

1. Infuse the Builders Gin with dried kiwi slices for two days.

2. Mix one egg white, kiwi gin, orgeat, and lemon juice and dry shake. 

3. Now add ice and shake until frothy.

4. Pour in Collins glass, top with mineral water, and serve immediately!

Cattail and Wild Onion Soup 

By Chef Rozz Petrozz

Ingredients

3 bunches of wild foraged onion grass

3 stalks of young cattail

2 heads garlic, peeled

2 cups medium diced (cubes) potatoes

1/4 cup flour

1 stick butter 

8 cups chicken or veggie stock

1 cup heavy cream

Salt and pepper to taste

Heirloom popcorn for garnish

Tulips, for garnish

Directions

1. Pull those boots on and collect five young cattail stalks from your nearest wetland area. If you give them a good tug, they’ll come right up! Take a bite if ya like. They taste like celery and cucumber had a spring love affair. While you’re at it, look for wild onion grass. It’s everywhere this time of year! Pull it up, bulbs included.

2. Back In the kitchen, wash the cattails and onions well, removing the dark green outer leaves of the cattails. Slice the tender white parts of the plant just like you would a stalk of celery and cut the onions like chives. Put ‘em in a pot with the garlic cloves and add 1/4 cup veggie or chicken stock, flour and butter on medium heat until it forms a pasty roux. Then add the rest of the stock and boil until the garlic cloves are tender. Blend until smooth. Season as you like. 

3. Add in your small cubed potatoes and heavy cream and cook until the potatoes are the texture you like.

4. Garnish with heirloom popcorn and edible spring tulip petals.

Sticky Ribs 

By Chef Rozz Petrozz

Ingredients 

1 rack, locally sourced baby back ribs 

1 cup Liquid Garden Mai Thai juice (pineapple juice is fine)

1 cup brown sugar 

½ cup soy sauce 

Salt, pepper and garlic powder, to taste—be generous 

Directions

1. Heat your sous vide vat to 165F. (If you don’t have a sous vide, totally splurge and find one online. It’ll change your life!)

2. Finding local ribs will be a game changer of flavor. Rub a generous amount of garlic powder, salt, and pepper into your meat. Place in a vacuum seal bag with your Liquid Garden Mai Thai juice. Adding leftover citrus peels and a fresh garlic clove is a great way to enhance flavor and use up citrus scraps. Sous vide for 6 hours. When completed, remove meat from the bag to chill, save juices on the side 

3. Reduce the juices down on the stovetop. Add your brown sugar and soy sauce. Cook down until consistency becomes thicker.

4. Heat fryer oil to 365F. Take chilled ribs, and cut to separate each bone. Deep fry for 4 minutes or until caramelization. Toss in sauce, garnish, and enjoy! 

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Take a bite if ya like. They taste like celery and cucumber had a spring love affair.

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