Everyone has their own idea of what signifies summer. It could be the first 80 degree day or the smell of steaks grilling on the deck. For me, it is the smell of sun-warmed tomato stems on my fingers when I pick cherry tomatoes. The scent is unmistakable: deep, verdant, earthy, a bit bitter. Note the synesthesia. Walking into my kitchen with a colander of tomatoes, deeply inhaling into my thumb and forefinger is one of my dearest secret pleasures.
Wanting to keep this multi-sensorial experience all year long, I began experimenting with stem salt. The process is simple: wash and dry your stems for a week and then blend with your favorite salt in a food processor. I use Maldon as it integrates well with the stems. One the salt is set, store in an airtight container and sprinkle a bit of summer on all your favorite dishes for months to come. I particularly like it on tomato risotto, fresh salads, and chilled corn soup. If my children didn't think I was crazy, I’d consider putting it on my toothbrush.
Let me know how you use it by dropping a comment below. If you have a unique application I’ll recreate your dish and feature you on my Instagram. Until then, happy stem salt summer.