What do you get when you mix two Californian brothers—one an organic farmer, the other a natural chef—with a host of local farmers? A slew of gorgeous Sonoma sea salt blends, like this provincial duo: the lavender-lemony Sel Saint Cruz and the herb-flecked Sel Foret, made with locally foraged chanterelle and black trumpet mushrooms. Both are great on just about anything, from tempeh to tri-tip.
Includes two 4oz tins (1 of each flavor).
Sel Saint Cruz: Sonoma sea salt, lavender, thyme, Meyer lemon peel, shallots.
Sel Foret: Sonoma sea salt, chanterelle mushrooms, black trumpet mushrooms, rosemary, thyme, basil.