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In This Place
The Local Food Report
As we re-imagine our relationships to what we eat, Local Food Report creator Elspeth Hay takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policy makers and visionaries

Making Salt from Sunshine (and a little manpower)

CAI | By Elspeth Hay
Published February 1, 2013 at 1:19 PM EST
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Elspeth Hay

Two Skidmore College students started the Wellfleet Sea Salt Company with a simple proposition: let the sun do most of the work. On the Local Food Report, Elspeth Hay explores the process and offers a delicious custard recipe for enjoying the results. How barebones is the salt-making operation? Seawater is evaporated within floating greenhouses, and the resulting crystals are crushed with a wine bottle. 

Audio is posted above. 

Find out more, and get the recipe for Dark Chocolate Custard with Wellfleet Sea Salt on Elspeth's blog, Diary of a Locavore.

In This PlaceThe Local Food Report
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Elspeth Hay
An avid locavore, Elspeth lives in Wellfleet and writes a blog about food. Elspeth is constantly exploring the Cape, Islands, and South Coast and all our farmer's markets to find out what's good, what's growing and what to do with it. Her Local Food Report airs Thursdays at 8:30 on Morning Edition and 5:45pm on All Things Considered, as well as Saturday mornings at 9:30.
See stories by Elspeth Hay
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  2. Making bagels in the dawn kitchen
  3. Black garlic, a popular choice for home cooks and chefs
  4. Four trout varieties that are stocked in local waters
  5. One woman’s story of starting a food truck