Spring Salad

We're just a few days away from the 2017 Charleston Wine and Food! We'll be at the Artisan Market Friday March 3- Sunday March 5 with samples of this delicious Spring Salad. We've decided to share the recipe a little early to get your taste buds excited!

Spring Salad:

1/3 bag Farro

1 can chick peas

1 cucumber, chopped

¼ c fresh dill

6 small tomatoes, chopped

1 tsp Dijon Mustard

½ tsp honey

¼ c lemon juice

¼ c olive oil

1 ½ oz feta

Bulls Bay Sea Salt

Pepper

 

1. Prepare farro according to package instructions.

2. Whisk together dill, Dijon, honey, lemon juice, olive oil.

3. Combine farro, vegetables, and dressing. Season with Bulls Bay Sea Salt and pepper to taste.

4. Top with feta, and enjoy!

1,000 year flood and water quality

We are committed to sourcing exceptionally clean water to make Bulls Bay Sea Salt because we would never compromise our health or yours by substituting quality for quantity. When the forecast is heavy rain, we often head out and collect water before the rain arrives. So that's just what we did in the last week of September with whispers of Hurricane Joaquin looming. 

Our property is not located in a flood zone and with our entire operation off the ground, we were lucky to not be concerned with rising rainwater and its associated contaminates, (lead & oil from roadways, pesticides and pollutants from lawns) infecting our wholesome water.  

This morning we harvested over 225 pounds of pristine sea salt and while we still have plenty of water from two weeks ago, we went ahead and called DHEC for an update on our harvesting area.

Bulls Bay is located in "shellfish growing area 7", shellfish are very sensitive to pollutants and as a result, all shellfish growing areas in SC have been closed since Oct. 3 due to the extreme runoff from our 1,000 year flood. Bulls Bay is buffered by the huge green swath of the Francis Marion National Forest that is visible on the SC map. We are fortunate that there is a very limited amount of development in this region and the natural environment will do its job to clean up quickly.

Shellfish are an excellent indicator species for the health of an ecosystem and so it only makes sense for us to monitor Bulls Bays water quality through DEHEC. We're excited to announce that the water in our testing area will be analyzed at the end of this week.  

Our thoughts are with all of our SC neighbors, especially the ones who continue to experience flooding this week. 

Naturally, 

Teresa, Rustin and Yuka 

 

The Salt Geeks

There is a tremendous amount to learn about salt, the rich and long history, scientific properties and many, many uses. Today we offer tidbits about two by-products of our salt harvesting process that are collected as we strive to remove the salts would effect the final taste or weight/volume of Bulls Bay Sea Salt; Calcium and magnesium sulfates.

Calcium Sulfate is perfectly okay to eat, it just doesn't have much of a taste and if anything might resemble a chalky flavor but it does take up unnecessary space in the jar of salt! It has numerous other uses though! 

Magnesium Sulfate is also okay to ingest and has other applications but tastes so bitter that just a tiny lick of a magnesium sulfate crystal will leave you looking for a glass of water immediately. The large crystals of MgO4S are much prettier to look at than to taste mixed into your sea salt. 

We've learned that by removing the Calcium and Magnesium Sulfates as our saltwater is evaporating, our final product is exquisitely pure and natural. Go ahead and indulge in the most pristine sea salt available!

Southern Salt

Spartina grass (aka alterniflora) covers the marshy areas around much of the Lowcountry of South Carolina. As the tides ebb and the wind sprays the water onto the shores, salt collects and crystalizes on the smooth blades of this cord grass. 

When the tide flows high we head to Bulls Bay to collect the extra salty water as the salt from the Spartina grass is dissolved into the water again. 

Each collection of water and every curated batch of Bulls Bay Sea Salt varies slightly from one another; each one brings the flavor of the south to your kitchen. Enjoy! 

spartina grass






Ingredient List: Saltwater

We are often asked what distinguishes Bulls Bay Sea Salt from other sea salts. To find the answer to what makes Bulls Bay Sea Salt so pure, we must go directly to the source of our main (and only) ingredient, seawater.

Standing on land as the tide comes in you can hear the shore come alive. This area is one of 20 Western Hemisphere Shorebird Reserve Network Sites of International Importance and the largest part of the Carolinian South Atlantic Biosphere Reserve.

Crabs scurry about and the spartina grass shines under thin veils of salt. Just several miles away the barrier islands are home to the largest nesting population of Loggerhead Sea Turtles North of Florida (Over 1750 nests this year!)

The State of South Carolina has designated the area as an Outstanding Resource Waters. Our water collection point is surrounded by the Francis Marion National Forest, a 400 square mile buffer for Cape Romain National Wildlife Refuge.

We are proud to say that Bulls Bay Sea Salt comes from quite possibly the most pristine water source on the east coast of the United States.

The salt water covers millions of bivalves filtering the water and acting as indicator species for the health of the ecosystems. Think clams and oysters! Each oyster can filter between 20-50 gallons of water per day. This video shows them in action: https://www.youtube.com/watch?v=saAy7GfLq4w 

Producing in small batches allow us to closely monitor and harvest at ideal times and to utilize basic chemistry to separate the different salts that form and collect only the best flavor to be bottled.

We try to remove all of the calcium sulphate salt, (AKA gypsum) that forms first. The oysters and clams do us a favor by removing some of those calcium ions from the water when they grow their shells! As the water solar evaporates, it is relatively easy to skim this salt off the top of the water as it forms.

Gypsum can have a chalky taste and removing it purifies the taste of the final product. The next salt that comes out of solution (grows crystals) is what most people think of as edible salt, NaCl. Once most of the water has evaporated we pour off the remaining liquid and harvest the salt. That liquid, also called the bitters, is pretty fun to experiment with. There are all sorts of neat salts that form from it and we have fun trying to grow unique crystals. The liquid, and also gypsum can also be used to make tofu.

If you needed a quick answer to what makes Bulls Bay Sea Salt the best, I'd say it's all in the ingredients. 

Stay tuned, maybe we’ll make tofu for the next blog post.