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URBAN SPROULE

URBAN SPROULE

What started as a fun experiment making local sea salt quickly became a full fledged rooftop salt farm. I was holding weekly cooking demos with the Union Square Greenmarket preparing seasonal dishes. At the end of every demo, before the tasting, I would finish the dish with some kind of salt; a typical salt that you could pick up at any NYC corner store. The recipe would usually start with an ingredient like butter from Millport Dairy or sunflower oil from Cayuga Pure Organics, only to be finished off with the aforementioned salt. I was so proud of every ingredient in each dish, not necessarily because of how it was cooked, but because of the fact that I knew where everything in that dish came from; potatoes from Berried Treasures Farm, the kale- from Lucky Dog Organics or the Womanchego cheese from Cato Corner Farm. Everything had a story, except for the most basic ingredient, an ingredient that every human on earth consumes and that to me, seemed to pose a problem. I wanted to season this wonderful food with a wonderful salt, so I set out to make my own!

I started talking about the idea of local sea salt with friends at the Greenmarket. Enthusiastic support of friends and family, led to numerous field trips to the beach, buckets in tow, in the middle of March 2012. I experimented with different methods of making salt, including heating the water which is how most industrial salt is made in order to hurry the crystallization. I came to the realization that Mother Nature really has salts best interests at heart, through solar evaporation. This method keeps all of the salts natural minerals intact as well as allowing the amazing and unique flavor of raw salt to shine through. We decided to take this method and make it work in an urban environment- a rooftop in the middle of Manhattan no less. In July 2012 luck and generosity prevailed & the rooftop space was acquired and quickly got to work building small rolling boxes that I endearingly call “Salt Houses”. While things were progressing on the roof, the realization came that the old fashioned way of gathering the salt water had to change.

I employed the help of local fishermen Glenn & Charlie of American Pride Seafood to gather water while fishing 30 miles east of Montauk, Long Island. It only made sense to us that our water come from the same environment that the freshest fish at market call home. The ideal weather in September led to the first big harvest- 15 pounds of pure raw local sea salt in October 2012.

Word spread quickly and NYC’s first ever Rooftop & Raw Sea Salt was sold out! I quickly responded to the inventory dilemma like any Manhattan dweller would; build up, not out and the salt production was doubled. An 8×12 Evaporation House with rows of shelving now hold 500 evaporation trays of sea water that are filtered throughout the period from evaporation to crystallization. Every tray is then harvested by hand and the crystals are sun baked, on organic clay tiles that are locally made, and a few lucky ones are infused with seasonal ingredients from local farms. Every salt crystal is grown and hand packaged in New York City.

Products

URBAN SPROULE
CAVE AGED CHEDDAR SALT
$7.00
URBAN SPROULE
CELERY SEA SALT
$7.00
URBAN SPROULE
CHARRED GARLIC SCAPE SEA SALT
$7.00
URBAN SPROULE
EVERYTHING... BUT THE BAGEL SALT
$7.00
URBAN SPROULE
FARMER'S HERB SEA SALT
$7.00
URBAN SPROULE
GRILLED RAMP SEA SALT
$7.00
URBAN SPROULE
LEMON VERBENA SEA SALT
$7.00
URBAN SPROULE
PEACH HABANERO SEA SALT
$7.00
URBAN SPROULE
SQUID INK SEA SALT
$7.00
URBAN SPROULE
THAI CHILI SEA SALT
$7.00
URBAN SPROULE
VIRGIN SEA SALT
$7.00