Salt & Straw Ice Cream Goes to the Farm this August

A visit to a scoop shop this August is like taking a stroll through your neighborhood farmers market, with the aroma of sweet basil in the air and an abundance of colorful vegetables, lush rainbow carrots, heirloom tomatoes, heaps of zucchini and fresh ears of corn. Salt & Straw has worked with Winters Farm, Groundworks Organics, Sauvie Island Growers and the Portland Farmers Market, sourcing sustainable, peak produce directly from farmers and supporting local Portland area economy.

The Farmers Market Series ice creams are available by the scoop, flight or pint at all Portland area Salt & Straw scoop shops beginning Friday, August 2 through Thursday, September 5. Ice creams are available for nationwide shipping through Salt & Straw’s website www.saltandstraw.com. Experience the newest Salt & Straw ice creams before anyone else with a delivery right to your doorstep through the Salt & Straw Pints Club, offering an ongoing subscription of the latest seasonal flavors.

Portland Farmers Market: Established in 1992, this nonprofit comprises five unique markets around Portland, exposing various communities to local farms, nurseries, bakeries, meat and seafood providers, cheesemakers, and specialty food producers. They are committed to equity, providing new business opportunities, and low-waste initiatives like reusable dishware.

Spindly carrots are as sweet and colorful as veggies come. Their woodiness grooves with cinnamon and nuts, so we spice ‘em and roast ‘em until caramelized and full of flavor, then fold in candied hazelnuts and vanilla cheesecake.

No more pawning off summer’s biggest bumper crop. We celebrate the squash’s peak sweetness and succulence by baking an incredibly moist zucchini bread, playing up its greenness with cocoa. The bread retains its delicateness in our spiced ice cream splashed with extra bits of chocolate.

We’ve submitted 5,900 pounds of fresh corn cobs to a crackerjack treatment. After sautéing sweet corn kernels in nutty brown butter, we gently steep them like a bundle of spices. Then we lace the creamy corn base with lightly burned, vanilla-spiked caramel.

Anise is a natural partner to maple, so we united fennel and maple here. We practice whole-plant butchery by juicing fresh fennel—bulb to frond—then slowly simmering it with fennel pollen and seeds. Sweet cream mellows out the elegant combo.

Tomatoes and strawberries share many a flavor compound, particularly homegrown tomatoes at the height of summer. We juiced the best farm-fresh ones around and blended in strawberries, with a hit of olive oil for some body and silkiness. This refreshing sorbet will remind you of tomatoes just as nature intended.

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Salt & Straw Ice Cream is a Portland-based, family-run ice cream company that was founded in 2011 by cousins Kim & Tyler Malek. Salt & Straw makes unbelievably delicious ice creams that tell the narrative of artisans, meaningful food movements and important social causes. The company creates a unique menu that changes every four weeks, makes ice cream by hand in small batches and designs a generous store experience that’s personalized and welcoming. The debut Salt & Straw Cookbook was released in April 2019, published by Clarkson Potter. Salt & Straw presently has three scoop shops in Portland, one in Lake Oswego and the Wiz Bang Bar at Pine Street Market. Pint packs are available for online purchase, and can be shipped anywhere in the United States as well as through the Salt & Straw Pints Club.

Find more information at www.saltandstraw.com, or call 503-954-1458. Follow us on Facebook at Salt and Straw Ice Cream, Twitter and Instagram: @SaltandStraw.