The Feldman’s use an simple evaporation process to make this American salt. Sea water is pumped from the ocean into a plastic tank, lugged back onto the island, and then funneled into something called a “hoop house” (a big plastic tube fused together with metal supports). The hoop house works to slowly (but surely) evaporate off most of the water, until what’s left are the residual salt granules. The crystals are then raked by hand.
The flavors of Martha’s Vineyard are apparent everywhere on the island; local, wild blueberries, sassafras, and Shiitake mushrooms are a few you may come across. However, the eloquence and bounty of the island is, I’d argue, most noticeable in this salt. It’s an honest expression of the island itself: wet and rocky and a tad non-traditional, and makers Heidi and Curt seem preferential to keep it that way. They've struck a beautiful balance negotiating between climate, process and history, letting the island do most of the work.
This salt is fresh, briny and abundant with minerals. I use it on hearty meats, like beef and bison or on roasted vegetables, like potatoes with herbs, much like I would use a Sel Gris de l'lle de Ré or Pangasinan Star. I also like it mixed into hearty bean stews or chilis, or sprinkled on top of springy grain salads, like quinoa with apples, feta, scallions and a lemon vinaigrette. A pinch or two on rich, buttery baked goods like pretzels or crostatas is also wonderful.
- Taster Jar - 1oz/28g
- Small Jar - 2.2oz/62g
- Large Jar - 6.5oz/184g
- 1lb Bag - 16oz/454g
Ingredients: sea salt