Giveaway: Foundation Salt Set from The Meadow

April 1, 2014

Foundation Salt Set - Food in Jars

Salt has forever been an essential ingredient in food preservation. It plays a key role in pickling, whether you’re fermenting or using vinegar, and has also long been used to preserve meat and fish.

As canners, one of the things we often hear is that pickling salt is the only way to go. And while it’s true that it dissolves quickly and doesn’t contain any additives that could discolor your pickles, I believe there are places for a variety of salts in the home preserver’s toolbox.

Fleur de Sel - Food in Jars

For the last few summers, I’ve made all my pickles with fine grain sea salts like this Fleur de Sel from The Meadow. I measure it out by weight in order to ensure that I don’t oversalt my dilly bean and cucumber dills (more on how to swap salts by weight in this post from 2010) and the finished pickles are fabulous and the quality of the brine suffers not at all from the salt substitution.

Sel Gris - Food in Jars

When I want to incorporate chunkier, more mineral-flavored salts like Sel Gris in my preserving, I opt for a batch of Herbs Salees (it’s best done in high summer, when tender herbs can be had for a song). I have a version of salt preserved herbs in my new cookbook, or you can try the technique on Well Preserved. They add incredible flavor to soups and stews.

Flake Salt - Food in Jars

Recently, the folks at The Meadow sent me their Foundation Salt Set (it retails for $40. If that feels too spendy, maybe their Mini Foundation Set at $20 might suit your budget?) and a little jar of deeply smoked sea salt to play with. I’ve been a customer of theirs since 2009, but their inventory is so deep that other that the Fleur de Sel, all the salts were new to me.

I have two pickle recipes going up later this week that feature these interesting salts, so stay tuned for those. However, in the mean time, let’s have a giveaway! The Meadow is offering up one of their Foundation Salt Sets to one lucky Food in Jars reader. Here’s how to enter:

  1. Leave a comment on this post and share a salty tidbit. Do you have a favorite salt? Have you ever tried making your own sea salt? Tell me something about your relationship with salt.
  2. Comments will close at 11:59 pm on Saturday, April 5, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, April 6, 2014.
  3. Giveaway open to US residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The Meadow sent me some salt to use and photograph and are also providing a set for the winner of this giveaway. However, they did not pay to be featured here on this blog and all opinions expressed here are mine and mine alone.

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415 thoughts on "Giveaway: Foundation Salt Set from The Meadow"

  • I’ve only used course sea salt, pink himalayan & kosher for cooking.
    I use pickeling salt & rock salt for canning.
    Some of the ones in your readers comments sound good & I’d like to try the lemon zest & smoked salts.

  • I have some Hawaiian pink salt that I bought when I was vacationing there. It is fabulous and I love it on just about everything.

  • I like to use a black truffle salt when I make deviled eggs. It’s great in any eggs, but it really brings deviled eggs up a notch.

  • Honestly, I’ve never tried anything other than plain old sea salt – until last week. I had a jar of Douglas Fir Tip Sea Salt from Portland Apothecary, and I rubbed it on some fish and then baked it, and it was the most amazing thing ever. I can’t wait to experiment with new salts now!

  • I’ve not experienced using many, just pickling and table salt. Seen it at restaurants and my Son is a fan of different ones. I’m going to have to start experimenting! Thank you for the recipes in advance! I LOVE Them!

  • My favorite all-purpose and reasonably-priced salt are the smoked and regular Maldon Sea Salt flakes. Amazon seems to have the best price around. But, I love trying others too. I do not usually add it to my cooking or salads, but only afterwards to offer that tasty little surprise hidden amongst the lettuce leaves or pasta noodles. (No, I’ve never tried making my own salt.)

  • Only recently have I discovered sel gris. I think it’s fantastic!

    This past summer our family had a beach house for a few days. I really wanted to bring a bucket and scoop some Pacific Ocean to take home and make some salt from it, but I was worried a bit at the prospect of pollution.

  • I recently received some Himalayan pink rock salt and have really enjoyed eating it on toasted bread spread with cottage cheese and this salt. It sounds awful but is actually quite incredible!

  • I love sea salt! I just recently made my own lemon zest salt bow to sit on my counter next to me stove! I have been adding a pinch to my eggs every morning and it tastes fantastic and makes me smile at how easy it was and I did it myself! Would love to try out a few new varieties and expand my salt horizons!

  • My favorite salt for cooking is kosher salt. I was given some pink salt as a gift. I like to use it as an accent. It is pretty sprinkled on a tray of cucumber slices.

  • We use fleur de sel in our salads, kosher salt for cooking, and coarse sea salt for extra saltiness at the diner table. Oh and I love sea salt caramel chocolates!

  • I love a really good salt on cucumbers. I’m going to try your spicy pickled cucumbers recipe this weekend.

  • I love smoked salts. They add that great smoked flavor to foods when you don’t have the time or inclination to barbeque.

  • I’ve just branched out beyond the “table salt” to discover more courser grinds of kosher and sea salt. This may motivate me to experiment with even more varieties…..

  • I love making zucchini pickles from 101 Cookbooks blog. I have been to Meadow in Portland Oregon ,they have fantastic salt and a I never leave the store without a few bars of some special chocolate.

  • I just ordered a small package of Maldon salt and Hawaiian pink salt. I am just starting to try additional salts. I moved to mostly kosher several years ago and appreciate the burst of flavor it provides.

  • I’ve only tried pink, kosher, and table . . . I didn’t discover kosher until a few years ago and now I feel like I can’t cook without my little dish full of it on the counter. I’ve been meaning to try a few others but I’m always afraid I’ll use them wrong or something, heh.

  • Salt is such a wonderful thing. When younger, I never used it thinking it was bad, caused health issues, etc. Thank gosh I saw the light! Good salt used responsibly does amazing things to food. Presently I’m on a smoked sea salt run trying everything from alder wood to hickory and beyond. I once made rosemary sea salt for Christmas gifts- it was divine. Look forward to checking out your recipes with different salts. I tend to stick with kosher or pickling so changing things up will be fun!

  • I have some black salt – it’s mixed with charcoal. I haven’t tried it yet because I’m not quite sure what to do with it. I love the Tibetan pink salt in the grinder at Trader Joe’s on avocados.mmm…

  • There’s an applewood smoked salt available locally that I just love… great as a “finish” on anything where a little smokiness is welcome.

  • I’m afraid I’m not very exotic when it comes to salt. My experience has mostly been with the “when it rains it pours” girl!

  • I live on a bay and have thought about making my own salt like Jacobson did with Netarts bay water. He has done such a fantastic job that I will continue to purchase his salt whilst I think about making my own 😉

  • Smoked salt is probably my favorite item to put on bar-b-qued meats. Finishing salts are good on salads or candy.

  • I just finished up a jar of cabernet salt that was delish. I made a cayenne salt to go with some specialty margaritas I was making. What I am plotting now is making some citrus salts because my pile of lemons are calling to be used in a new way.

  • I love flavored salts on tomato salads. I just chop up a handful of really ripe, full of flavor tomatoes, drizzle a small mount of EVOO and then sprinkle with a special salt. The subtle flavours of the salts are not lost on this simple salad.

  • My favorite is Himalayan pink sea salt. When I don’t use that, I make my own salt by dehydrating peppers and then blending it with salt I have on hand for a delicious, spicy flavor!

  • I picked up some black volcanic salt in Guatemala. I’m going to mix it with chile powder and use as a garnish.

  • I adore the Meadow, and not just because the hosted a book party for me. I have their Fleur de Sel on hand as my go-to sea salt of choice, and my other favorite is the Alaska smoked, which adds a nice touch to grilled salmon.

  • I just love Maldon. A foodie friend in Amsterdam gave me some as a present once, and now I always have it at the table for finishing. That crunch!

  • My favorite salt is definitely a smoked mushroom salt I got once from Savory Spice Shop. So unique and tasty.

  • My husband is a salt fiend. I certainly appreciate a tasty salt, but he’s obsessed. We have now made a habit of visiting fun little grocery stores, fancy specialty food shops, and cooking stores while we’re on vacation and pick up a little jar or baggie of salt or a fancy herb or spice blend. Every time we pull out the Sel Gris from our first trip to NYC together, it makes us nostalgic.

    Also, that Sel Gris is almost gone! Maybe time to plan another trip.. 🙂

  • I love pink Himalayan salt on everything but cookies. Chocolate chip cookies with Black Salt is amazing. (Like volcano salt)

  • I’m just recently graduated from University, so I am relegated to only buying inexpensive table salt, however i have plans for once my wallet begins expanding, and hope one day to be the proud owner of salt blocks on which to cook fish. I was only peripherally aware that there was such a wide variety of high end salts, but now that this article has brought that into focus, many of the meadow’s salts have gone on my wish list.

  • It never entered my mind to make my own sea salt — hmmm. No, I’ll skip that and save up for some fancy (fancier) salt than the usual Mediterreanean sea salt or Kosher that I use.

  • I love to make truffles with the Fluer de Sel incorporated in to the ganache or used as decoration. It goes well with chocolate covered bacon (or maple covered for that matter).

  • I have a delicious Tahitian vanilla flaky sea salt that we buy from a local food co-op near Washington, DC.It’s $63.00 a pound, so we buy it by the tablespoon : ) It’s the perfect finishing touch on homemade caramels, but it’s good on everything from beef to popcorn.

  • I’m a “salt” newby, well except for Morton’s. I would like to try something different/better. I definitely want
    to learn more about salt.

  • Right now, I have Black Hawai’ian, Pink Himalayan, Fleur de Sel, Eden Sea Salt, and Smoked Salt on my salt plate on the kitchen table! Kosher salt is in a flip top cup (like Alton Brown) next to the stove! I also have a collection of over 200 salt & pepper shakers….I change them out monthly, depending on the seasonal or holiday decor. (I also have Urfa Biber, Aleppo, and red pepper flakes,Black and Green Peppercorns, Lampong Peppercorns, & Szechwan Peppercorns in the pantry) I use salt to season and finish the food!

  • I am so totally obsessed with salt. I decided, about a year ago, to swap out the kosher salt I used for everything for other salts–sel gris as my go-to, but I’ve been collecting during travels–and have not looked back since. The food just tastes SO much better. And I use a little mortar and pestle to grind it down to the size I want for different tasks, which feels luxurious rather than a chore actually.

  • I don’t have a favorite salt, but my we like to get the larger rock salt style and smoke it. Put in a large pan in the smoker over a low heat and just stir periodically. When the salt is as smoky as you like, grind it up and use it in marinades, on salads, in your table shaker, wherever you like. You can alter the flavor by using different woods or different salts. You can do this in a smoker, a small bbq grill, even your oven!

  • So glad to get your email as well as seeing your active here once again! My fav is coarse sea salt with homemade caramel.

  • While I have not tried my hand at making sea salt, I think that it sounds very interesting. My personal relationship with salt is a very needy one. Lol. I really like the flavor that different salts bring to food.

  • I bought sea salt with fresh rosemary sprigs at a delightful shop in Canandagua, NY while visiting there last spring. I love having it in my kitchen.

  • I love explaining to my science students that even though ionic compounds are made of charged particles, the compounds are neutral. I ask if anyone uses table salt…’ever get a shock eating salted popcorn?, Potato chips?’ 🙂

  • When it comes to salt, the bigger the better. I like a larger grain, so it has a noticeable crunch, especially when sprinkled on top of something chocolatey!

  • When tomatoes are in season during the summer, I love sprinkling them with sea salt. I never thought that salt could add so much flavor! I would love to experiment with different salts and flavors- I have seen different flavors in the store but am always unsure how to use them.

  • Salt is an essential seasoning! For most of my life I only knew one salt — Morton’s iodized table salt. Thankfully, since I began cooking and baking seriously a few years ago, I have learned there is a whole array of salts available. I love pink Himalayan salt! Now I know about kosher salt! I know there are many more that would be fabulous to use!

  • I haven’t yet gotten on the exotic salt bandwagon, but I’d love to try something besides basic table salt!

  • So happy to see your email and info for your book. Would love to try this salt and your new recipes.

  • I love love flaky sea salt on a salad with a delicious peppery extra virgin olive oil. So yummmy. Thanks for the giveaway!

  • I use fine Atlantic sea salt for almost everything these days. I also really like Maldon salt — those crystals have the most amazing shapes.

  • I love to put sea salt in my chocolate chip cookies…fantastic taste.

    I love the salty ‘after bath’ of a swim in the ocean when salt dries on your skin.

  • I’m still pretty new to having a relationship with salt. When I was growing up my family didn’t even own salt and pepper shakers. So, in the last couple of years I have tried experimenting with some larger grain salts in baking and cooking.

  • I love Redmond Real Salt, although it’s too expensive to indulge in often. I make basil salt to keep fresh basil flavor through the winter, and small amounts of tarragon salt, some years (lovely on eggs). Current favorite is a rosemary lemon garlic salt, recipe from The Italian Farmhouse Cookbook.

  • I love salt and have a large collection… who says you shouldn’t keep 25lb buckets of sea salt in your clothes closet? 🙂

  • I like to buy spices as souvenirs when I travel. My spice of choice for my last trip to Paris was fleur de sel. A big box of very affordable La Baleine for every day, and a small container of Le Saunier de Camargue for special dishes. The latter is especially pleasant, though, other than being a salt fiend, I don’t have a refined palette for salt. It is more the reminder of Paris that pleases me than a pronounced taste sensation. Surprised and pleased to get an email from you, a reminder to go to your site more often.

  • My husband and I love to cook with Himalayan sea salt. He tops off our scrambled eggs with it right before serving. Delicious!

  • This is going to sound so crazy but I kid you not this is the BEST marinade… take a steak and coat with sea salt. Then cover with soy sauce. Marinade 10 minutes, then flip meat over and marinade 10 more minutes. Grill. Amazing! And easy.

  • I haven’t experimented much with salt, although I did sprinkle sea salt on top of homemade chocolate covered caramels and it was delicious.

  • I love salt….any salt and on almost everything! My husband keeps reminding me about high blood pressure:( I love a truffle infused salt my mother in law gave me for Christmas. I use it in simple dished so the flavor can shine.

  • I have used sea salt for many years now. I am a diabetic and adding a little sea salt brings out the sweetness of many foods without adding sugar.

  • Some say that I “salt my salt,” so any specialty salt makes the experience all that more wonderful 🙂

  • I absolutely love sea salt, for eating and for healing. Last night, my husband and I soaked our hands in warm water with sea salt to help with dry, cracked skin.

  • I’m a salt-addict. I put it on everything. My favorite is homemade thin-crust pizza with just olive oil, coarse sea salt, mozzarella, and caramelized onions.

  • I just returned from a trip to France and what did I bring back? Jars of jam and fleur de sel- who needs cheesy t shirts for souvenirs when you have these!?

  • I made all kinds of flavored salts this year with herbs I grew in my garden. Sage salt and taragon salt are two of my favorites.

  • My favorite salt is the red alaea sea salt from Hawaii. It is great sprinkled on steak before grilling. My parents first brought some back from a trip in 1991 and I’ve been hooked since!

  • I adore natural and seasoned salts. I combine two of my favorite flavors, very dark chocolate (70% or higher, often much higher) with salt on a regular basis – pressing semi-coarse grains of grey sea salt into the surface of broken chocolate bars for a classic sweet-salty treat.

  • I discovered the joys of sea salt about a month ago at a new local shop in town, The Salt Pig. I sampled French Grey Salt, Alderwood Smoked Salt, Fluer de sal, Hawaiian salts of differing colors. Int he end I was amazed at how it actually had a FLAVOR other than saltiness. Mostly it was subtle but way better than the bland iodized salt I have been using all my life. Now I am hooked!

  • I recently bought some truffle salt and the smell alone is amazing! I put it on all my veggies and it adds a more complex flavor. I love it!

  • i grew up with my grandmother serving food on salt slabs that she brought back from her travels. i just thought they were pretty!

  • I’m giving some of The Meadow salt and handmade ceramic salt cellars to my niece for a wedding present.

  • I love The Meadow and am lucky enough to live near one of it’s brick and mortar locations. It’s a really awesome store.

    I have a love-love relationship with salt. So does my dad. We both get teased for liking food just a bit saltier than most people do. We both have perfectly healthy blood pressure, so I’m not too worried about it. I was recently introduced to salted watermelon and it’s delicious! It’s even better with a salty cheese, like feta.

  • Citrus salt! Just that bit of tang from lemons, limes or even oranges makes everything a bit more “awake”. I have been fascinated by the salt trend… on my to-do list!