The warmer temperatures are getting us excited to get our gardens planted and a variety of fresh produce and fruits on our table! If you were able to stop by last Tuesday to the F2F pick up site you were able to meet all of the F2F producers and sample just a few of the wonderful products offered! 
Now is the time to sigh up for your summer share if you haven't yet. There are many wonderful options available and they will be starting soon! Go to the CSA sign up page. 
Here are a few pictures from the Farm to Folk open house!

I have always been a intimated by croissant recipes. For me they are intimidating because 1. the recipes all seem very time consuming and 2. they use so much BUTTER! So, if they don't turn out I've wasted a lot of time and a lot of butter. 
Recently, I have been reading and baking from the cookbook Tartine written by Elisabeth Prueitt and Chad Robertson, they are owners of a famous San Francisco bakery named, Tartine. The book has wonderful recipes in it with helpful "kitchen notes" and step by step instructions. The first recipe in the book is croissants, so after weeks of deliberation, I decided to MAKE THE CROISSANTS. I started by making the pre-ferment on Friday night and leaving it in the fridge overnight then started the mixing, resting and adding butter phase on Saturday. Then Sunday morning I shaped, proofed and baked the croissants. AND...they turned out. They were delicious, light and flaky and worth the effort. So, the next time I decide to make croissants, this is the recipe I will use. Although croissants do take time, the individual steps are not time consuming. Below are the ingredients used but I won't be writing out the four pages of instructions! The book is currently $2.99 for the kindle edition on Amazon and if you are wanting to make croissants, it's worth the $2.99 just for this recipe! 

Croissants ( makes 16-18 croissants)
Preferment
3/4 c. nonfat milk
1 Tbsp active dry yeast
175g (1 1/3c.) all purpose flour

Dough
1Tbsp + 1 tsp active dry yeast
1 3/4 c. whole milk
800g (6 c.) all purpose flour
70g (1/3 c.) sugar
1Tbsp + 1tsp salt
1 Tbsp Unsalted butter, melted

Roll-in Butter
625g (2 3/4c.) unsalted butter, cool but pliable

Egg Wash
4 large egg yolks
1/4 c. heavy cream
pinch of salt

If you have yet to try one of the spice blends from SALTLICKERS, I recommend starting with Cy Salt. Not by any means my favorite (I love them all) but for me it is by far the one I use the most. In fact I used it pretty much everyday this past week. I used it to...​

make pizza sauce - 8oz jar tomato sauce and a little sprinkle of Cy Salt (best guess scant 1/4 tsp)
seasoned croutons - day old bread cut into 1" pieces and dried on a baking sheet, drizzle with olive oil, sprinkle with Cy Salt and baked in the oven at 400 for about 15 minutes
sprinkle on olive oil - then dip bread in olive oil mix then parmesean - then eat. Yum, delicious! I seem to be doing this daily. It's good for breakfast, lunch and dinner! 
smashed potatoes - boil potatoes till soft then smash them down using a potato masher or fork and place on baking sheet. Sprinkle with olive oil and (have you guessed yet?) Cy Salt. Then put them in the oven at 350 for a couple minutes. Oh man. 
seasoned roasted veggies - you can pretty much guess how this works. Olive oil and sprinkle Cy Salt. Bake in a 400 degree oven for 30-45 minutes depending on the veggies you're makin'! 

These are just a couple simple ways I use Cy Salt on a weekly basis. Remember a little goes a long way, so start light and you can always add more depending on your tastes. For more ideas and a good laugh check out the SALTLICKERS website. ENJOY! 

What's your favorite SALTLICKERS blend and how do you use it? Share in the comments!