We are super fortunate to live in a place where local food is appreciated and supported. The Local Food Conference is a great example of this. On Friday Feb. 10th, not only will you have the opportunity to taste great food, but there are endless workshops on sustainability, gardening, sea salt and more! Come on out to UNCW to learn, eat and meet! Check out more info here.
Cooler weather is here, squash is in abundance and it's the perfect time for Harvest Burritos. Dave made these for me on one of our first dates. Later, he passed along the recipe to our great friend Dave Norman (our black labs namesake) for someone special he was dating. In our house, we call these Seduction Burritos, but if that's too racy for you, we can go with Harvest Burritos.
- 2-3 butternut squash, peeled, cubed, save the seeds
- 3 cups sliced cremini mushrooms
- Can of black beans, drained and rinsed (or make your own - even better!)
- ½ red onion, diced
- 3-4 garlic cloves, chopped
- 2-3 tbs cumin, plus enough to dust the squash
- 2 tbs coriander
- Olive oil
- ½ cup white wine
- Sea Love Sea Salt and pepper to taste
- Tortilla wraps
- Cheddar cheese, shredded
- Sour cream
- Pre heat oven to 375.
- Place squash in an oiled roasting pan
- Sprinkle cumin, Sea Love Sea Salt and pepper over squash, roast for 45 mins or until soft. Save any liquid in the pan (you can use later to add to mixture or use for another dish to add flavor)
- Toast the pumpkin seeds and add salt to taste. Save.
- In a large sauté pan, heat the oil and gently simmer the cumin and coriander until fragrant.
- Add mushrooms, cook for a few mins, then onions and finally garlic. Cook for 5-10 mins and then deglaze pan with white wine.
- Add the butternut squash and beans to the pan and mix the ingredients. Add salt and pepper to taste.
- Meanwhile, in a frying pan, heat the wraps through, one at a time, flip, throw some grated cheese on the wrap, remove from the heat, add the butternut squash mixture and roll up into a burrito.
- Top with a dollop of sour cream, cilantro and the pumpkin seeds. Squeeze a wedge of lime over top and sprinkle your favorite Sea Love Sea Salt (we suggest Sriracha or Citrus) and enjoy.
At Sea Love, we pride ourselves in transparency. We always respond to questions, comments, etc, so ask away!While Hurricane Matthew has left our area, the after effects are strong. There has been an overwhelming amount of death in people and thousands of farm animals, devastating flooding, contaminated waters, lost power and ruined homes and businesses.
At Sea Love, we have received questions about water quality and salt production, so we would like to share a few things:
- We work closely with the Divison of Marine Fisheries Water Quality Management, who test our waters. We only pull water when the tests have high quality results.
- We work with the storms. If we know a storm is coming, we harvest prior to that storm. In doing so, we do not need to harvest water again for weeks.
- We care deeply for our ocean and waterways. While our business is based on water quality, so is our life. We live on the water and lead active lifestyles in the water. We volunteer and serve on the board of the Cape Fear Surfrider Foundation to protect our beaches, oceans and waterways. If you are interested in your water quality, this would be a great organization to become apart of (plus, we are super fun).
At this point, we are not concerned about our salt, we are more concerned with our neighbors, community and waterways.
At Sea Love, we pride ourselves in transparency. We always respond to questions, comments and have an open salt door policy, so always feel free to reach out.
I interact with a lot of people at farmers markets, shows and tastings. I hear a ton of feedback on flavors, products, uses, as well as a few misconceptions. I'd LOVE to clear the air on one of them: "I have high blood pressure and can't have salt" or "Sodium is bad for you" or "We are supposed to be limiting our salt intake". If you have said or thought these phrases, it's ok, you're not alone. Let me preface also, that I am not a medical doctor, a Ph.D yes, but MD, no. So, always listen to your MD before me, but a few things to consider:
Sea salt is often obtained through evaporation of seawater, with little to no processing, therefore it retains trace levels of minerals like magnesium, potassium, calcium and other nutrients. Table salt, on the other hand, is mined from salt deposits and processed, bleached and given additives to prevent clumping or caking.
Processed foods, canned goods, fast food and frozen meals contain a ton of sodium from table salt, which is causing most salt related health problems.
Low salt diets create major health problems, like hypoatremia, especially among the elderly and athletes. Every single person NEEDS salt, you will die without it. It's just a matter of making better choices of where your salt intake comes from.
Use a finishing salt right before you eat and skip salting throughout the cooking stages.
Stay Salty Y'all!
We are pumped to be named a MADE Winner by the Wilmington Business Journal. We, along with two others businesses Port City Java and The Veggie Wagon, represent the Food and Beverage Category, which you can read about here. As part of the celebration, we will have a table at the Wilmington Business Expo on Wednesday, March 30th. You can attend this day-long event, which includes key note speakers, free business seminars and vendors. Please use our code 'MADEWINNER' which will waive your registration fee. You can register here. We are once again thankful to be acknowledged in our supportive community and look forward to see y'all at the convention center at the end of this month!
When not harvesting salt, we are often enjoying the ocean and beach that we are lucky enough to call our front yard. A fact you may not know is that both Dave and I are both active Surfrider Foundation members and serve on our local board.
Tomorrow, Dave and I, along with fellow board member, Kevin Piacenza and The Blockade Runner Resort owner, Mary Baggett, are traveling to the Nation’s Capital this week to express Cape Fear recreational industries’ opposition to offshore drilling and seismic testing. As part of Coastal Recreation Lobby Day, we have meetings scheduled with North Carolina Senators Richard Burr, Thom Tillis as well as, Congressman, David Rouzer.
Throughout the summer, fall and winter, a donated Firewire surfboard journeyed through seven states and visited countless communities on its way to Washington D.C. During the board’s two days in the Cape Fear region more than two dozen businesses from Kure Beach, Carolina Beach, Wrightsville Beach, Wilmington, and Surf City signed the board. The surfboard’s mission: to demonstrate the recreation industry’s opposition to oil drilling in the Atlantic Ocean.
Paul Naude, Vissla CEO and board member of the Surf Industry Manufacturer’s Association, was one of hundreds of industry leaders to lend his support to the campaign. “Our ocean powers a multi-billion dollar industry that is second to none,” said Naude. “We need to advocate for local businesses and the natural resources they depend upon.”
In the trusted care of Surfrider’s D.C. Chapter, the surfboard now sports signatures from restaurants, surf shops, art galleries, hotels, and other coastal businesses opposed to offshore drilling in the Atlantic. From Miami Beach to the Cape Fear, to the Outer Banks and up the Eastern Seaboard, coastal businesses are fighting to protect the largest and most sustainable industry on the Atlantic coast (recreation and tourism) and a way a life enjoyed by millions of people.
Members of Congress are also lining up to sign the surfboard. On February 11-12th, the surfboard will visit Capital Hill as part of Coastal Recreation Lobby Day. Senator Cory Booker (NJ) and Representative Mark Sanford (SC) have already pledged to add their signatures before it goes to President Obama. In total, lobby day volunteers will meet with nearly 50 legislative offices to ask our federal leaders to protect the Atlantic coast.
On February 16th, the surfboard will be presented to White House officials along with letters signed by over a thousand businesses asking our nation’s leaders to cancel plans for oil drilling in the Atlantic.
The meetings with our nation’s leaders are timely, as the federal government will release its Proposed 5 Five Year Offshore Drilling Plan in the coming weeks. Last year, the administration announced its plans to open up the Mid-and South Atlantic to oil drilling, spurring a grassroots movement of opposition. This spring, the Bureau of Ocean Energy Management will open a 90-day comment for public input with a final decision scheduled to be made in the fall. Your voice will be vital during this 90-day period. Things you can personally do:
- Sign-up for the Surfrider Cape Fear Chapter newsletter to be up to date on the comment period and meetings.
- Like our Facebook page to be included in the convo.
- Attend our local Surfrider meetings. These take place every other Wednesday, 6pm at Blue Surf Cafe. There is a meeting tonight and we always post reminders on Facebook.
Let's protect what we love.
Two years ago today, we listed our first bottles of Sea Love Sea Salt for sale on Etsy. In celebration, we are having a 1 day FLASH SALE. Today only, you will receive 20% off any order AND a FREE pinch tin. Simply, enter code "2years" at checkout and you are all set.
Thanks for a successful, salt-filled 2 years! xo
It was recently my hubs birthday, which calls for something chocolate, gooey and salted. While brownies from a box are fine, brownies from scratch (aka cocoa powder) are the bomb... and almost as easy as box brownies.
- 4 large eggs
- 1 cup sugar
- 1 cup brown sugar
- 8 ounces melted butter (2 sticks)
- 1 1/4 cups cocoa
- 2 teaspoons vanilla extract
- 1/2 cup flour
- 1/4 cup chopped hazelnuts
- 1/2 teaspoon Sea Love Sea Salt (more for sprinkling on top)
- Preheat oven to 350
- Butter and flour 8x8 brownie pan.
- In mixer, beat eggs at medium speed until fluffy. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 40-45 minutes.
- At about the 35 minute mark, pull out and sprinking Sea Love Sea Salt on top.
- Check for doneness toothpick method.
- Remove from oven to cool and enjoy!
- 4 eggs
- 1/2 cup parsley
- 1 cup 'shrooms
- 1-2 cups spinach
- yummy cheese
- butter/olive oil
- Sea Love Sea Salt
- Heat 1-2 tablespoons of butter/oil in your fave non-stick omelette pan or iron skillet over medium heat.
- Toss in 'shrooms until soft.
- Add spinach until wilted.
- Scramble 4 eggs until fluffy, mix in chopped parsley, pour over mushroom spinach mix.
- Turn heat down to medium low, cook for 2-3 minutes or until firm.
- Pull off of heat, grate cheese over top, put under broiler until melted.
- Season with Sea Love and enjoy!
We are happy to announce that we have added a Frequently Asked Questions page, which can be found here. These are popular questions which we get asked at farmers markets, during interviews and from online inquiries. Please check them out and let us know if you have other questions that may be added, as this will become a fluid document.
Additionally, we have beens super lucky to get some awesome press. Here are two of the latest publications that came out this month.
Bob Townsend of WECT News came to visit me at the farm and you can see our interview here.
Finally, with the upcoming holidays, this is always our busy season. Our stores are busy, our restaurants are busy, online orders are being placed and we are swamped with shows/festivals (PS. we LOVE all of this). This just serves as a reminder to place your holiday orders in a timely manner to ensure on-time shipping. You can place orders on this website, or visit one of our stores, or find us at one of the following upcoming events:
Thanks for your continued salty support!