Rescued Ice Cream Flavors with Salt & Straw
6.4.17 – Food Forward is proud to have sourced backyard citrus, beet greens, and strawberries for three innovative ice cream flavors created by Salt & Straw, the sale of which will directly benefit our produce recovery work. Flavors available through June!
L-R: Salt-Cured Backyard Citrus Creamsicle, Food Forward’s Top of the Beet, Whey-Preserved Strawberries
Food Forward is thrilled to partner with small-batch ice cream purveyor, Salt & Straw, for a June Rescued Food Series!
The June flavor series was brought to life through the collaborative efforts of the Salt & Straw and Food Forward teams, bringing one-of-a-kind concoctions made from reclaimed foods. “The fact that we waste 40% of our food in the United States while there are families and children not getting the food they need is a horrific reality and something that all of us in the food industry need to focus on changing. This ice cream menu is our little soapbox to talk about this issue and start showing creative ways to combat this problem. We’re using excess ingredients around our cities in super unique ways, such as using spent grains from local breweries like Three Weavers, ugly farm vegetables, and leftover breads from local grocery stores,” said Salt & Straw head ice cream maker Tyler Malek. “More importantly, I get to work alongside non-profits like Food Forward who are making a significant change in Los Angeles. We wanted to put these incredible agencies in the spotlight, tell their story, and see if we can get our customers and the community at large to be more aware of and supportive of these organizations and the tireless work that they’re doing.”
Here in the U.S., a vast majority of the food supply that goes in the trash is made up of surplus, edible ingredients that could help reduce hunger in our most vulnerable communities. “From our very first conversation, Tyler and I clicked about creating ice cream flavors which actually tell the story of the interlocking and urgent issues Food Forward works so hard to address: eradicating food waste and feeding the hungry. We are thrilled to find such creative, generous and innovative partners with Salt + Straw and can’t wait to roll out the wasted menu!” shared Rick Nahmias, Founder & Executive Director at Food Forward.
Food Forward sourced the fruits and vegetables for three of this month’s flavors, the proceeds of which will be directly donated to our produce recovery programs.
Food Forward works with larger California farmers to reduce waste in the fields, and connected Salt & Straw with a farmer in Oxnard with a few extra pallets of extra-ripe strawberries. After trimming the stems, we soak them in surplus whey to continue breaking them down and bring out their jammiest berriness. We blend the resulting super-strawberry preserve with cream and sugar for a berry ice cream unlike any other.
Food Forward’s Top of the Beet
When many shoppers buy beets at the farmers market, they leave the tasty greens behind, so we created a flavor to showcase those lush tops! We worked with Food Forward’s Farmers Market Recovery Program to offer a drop-off point for farmers heading to the market—stopping at our kitchen to unload their greens before setting up shop for LA’s locavores. We cook down the stems into a jam with lemon and sherry vinegar, which gets added along with a crunchy sugar brittle made with the dehydrated beet leaves, into our lightly spiced salt and pepper ice cream.
Salt-Cured Backyard Citrus Creamsicle
Backyard fruit trees around Southern California are testaments to the golden age of the citrus industry—but much of the ripe fruit goes to waste, which is why Food Forward orchestrates over 750 backyard harvests every year. We sliced up a bright and juicy haul of backyard citrus—oranges, lemons, grapefruits, and limes—and leave them covered in salt for at least three days. This breaks down any bitterness and brings out a pure citrus essence, the perfect base of a sweet and salty marmalade that we fold into vanilla ice cream.
Also available as part of the series are Three Weavers’ Spent Grain with Blackberry Fig Jam and Greenbar Distillery’s Gin Spices & Tonic.
Find the flavors at LA Salt & Straw locations:
240 N. Larchmont Blvd., Los Angeles, CA – (323) 466-0485
1357 Abbot Kinney Blvd., Venice, CA – (310) 310-8429
12180 ½ Ventura Blvd, Los Angeles, CA – (818) 358-2890
829 E. 3rd St, Los Angeles, CA – (213) 988-7070
8949 Santa Monica Blvd., West Hollywood, CA – (424) 288-4818
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