Last summer I collected sea salt from sandstone ledges not far from my home. Puddles form in high tide, the tide recedes, salt soaks into the rocks and is dried to a crust in repeated cycles of pooling and evaporation. It's a fairly rough salt, filled with little sea shells, bits of kelp and other low tide ocean goodies. I had been using this salt primarily for stocks, then I had a better idea.
I decided to put my Hornby salt into gourmet service. With my Braun hand mixer at the ready I loaded the mixing cup with one large clove of garlic, 2 small sprigs of rosemary and 6 small sage leaves. A bit of whirring, mixing and tossing gave me a nice little lump of wet herb salt that packs an incredible punch. We'll just see if I don't fully harden every artery in my body because of this most delicious home-grown, home harvested delicacy. Tonight I made olive bread with this salt and the very idea of using salt that I harvested in home baked bread will make this loaf particularly artisanal - and worth having with wine ... as a meal by itself....
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