Salt & Straw

Eat Your Flowers Series

from April 23 to May 31

Eat Your Flowers Series 2021

Late spring is a rollercoaster ride of rainy mornings with heartwarming sunny afternoons and first-of-the-season fresh produce at the farmers markets that offer an incredible burst of color and delight. This shift to spring is a welcome departure from winter and an awakening in energy and appetites. Salt & Straws Eat Your Flowers ice creams represent this vitality, rejuvenation of the senses, and consumption of nature through the use of vivid flowers, bright fruits, and potent aromatics that draw us outside no matter the forecast.

Rhubarb Crumble w/ Toasted Anise

Rhubarb—used in traditional Chinese medicine, presented at Queen Victoria’s coronation, grown in total darkness in the Rhubarb Triangle—may have lofty origins. But along the West Coast, this humble, hardy, prehistoric-looking vegetable is a welcome sign of spring. Salt & Straw transforms the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, Salt & Straw's dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of our housemade rhubarb jam, the sum more satisfyingly complex than its individual parts.

Contains: Milk, Wheat

Jasmine Milk Tea & Chocolate

In this ice cream, exquisite jasmine tea is steeped in cream and sugar for 12 minutes. Not one minute more or less. San Francisco’s Red Blossom Tea Company sources directly from rural areas of China and Taiwan during the spring tea harvest to make approachable but keenly flavored craft teas. Their Spring Jasmine Maofeng consists of handpicked early harvest green tea leaves from Fujian that get covered in a blanket of fresh jasmine blossoms, making for a tea with both body and deep jasmine aroma. The ice cream is flavored entirely with this tea and a smidgen of seasoning, then drizzled with almond stracciatella.

Made with Red Blossom Tea

Contains: Milk, Tree Nuts (almonds)

Mathilde's Hibiscus & Coconut Sherbet (v)

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. Here, Salt & Straw simply adds coconut cream, then churns it into a bright, tropical sherbet.

Made with Mathilde’s Kitchen

Contains: Tree Nuts (coconut)

Day Date Hours
Saturday 08 May 11:00 AM - 11:00 PM
Sunday 09 May 11:00 AM - 11:00 PM
Monday 10 May 11:00 AM - 11:00 PM
Tuesday 11 May 11:00 AM - 11:00 PM
Wednesday 12 May 11:00 AM - 11:00 PM
Thursday 13 May 11:00 AM - 11:00 PM
Friday 14 May 11:00 AM - 11:00 PM
Saturday 15 May 11:00 AM - 11:00 PM
Sunday 16 May 11:00 AM - 11:00 PM
Monday 17 May 11:00 AM - 11:00 PM
Tuesday 18 May 11:00 AM - 11:00 PM
Wednesday 19 May 11:00 AM - 11:00 PM
Thursday 20 May 11:00 AM - 11:00 PM
Friday 21 May 11:00 AM - 11:00 PM
Saturday 22 May 11:00 AM - 11:00 PM
Sunday 23 May 11:00 AM - 11:00 PM
Monday 24 May 11:00 AM - 11:00 PM
Tuesday 25 May 11:00 AM - 11:00 PM
Wednesday 26 May 11:00 AM - 11:00 PM
Thursday 27 May 11:00 AM - 11:00 PM
Friday 28 May 11:00 AM - 11:00 PM
Saturday 29 May 11:00 AM - 11:00 PM
Sunday 30 May 11:00 AM - 11:00 PM
Monday 31 May 11:00 AM - 11:00 PM
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