I remember having lunch with Stephanie Ganz at Stella's and telling her that I had this yard that I knew I could produce on but I had no idea what to do beyond that. By the end of lunch, we were not only filled to the brim with delicious Stella's food, there was a much clearer vision for this not-yet-HBG project/business. I credit Stephanie with helping me not only feel like this was something I could do (and make a living doing it) but helped me hone in on what I was going to grow. Now, Stephanie and her biz partner-in-crime Barb (They ARE The Apple Cart, btw) are helping me grow the herb salt part of the business and I gotta tell you, I'm not sure what I'd do without them. Probably be unproductive and directionless. So happy to know them, so happy Stephanie loves the Garlic Chive, so happy she agreed to make a recipe using the Garlic Chive salt, and so happy to share it with you!  Check it out below!


I can’t tell you how many baked potatoes I’ve eaten in the last four months. If I did, you probably wouldn’t believe me anyway. They’re on the very special list of MOST CRAVED PREGNANCY FOODS right next to spring rolls, Special K, and pork dumplings.

I grew up with a single mom, and baked potatoes were a weekly dinner for us because they were easy and cheap. We microwaved ours, and I still have a sincere affection for an over-microwaved potato, where the ends get all weird and hollow and chewy. It takes me back to eating dinner on the sofa with my mom, watching Jeopardy and Little House on the Prairie.

But if you’re going to eat dozens of baked potatoes within a short window of time, it’s important to embrace variety: microwaved potatoes, sweet potatoes, baked potatoes gilded with caramelized onions and gruyere, and this one: A steakhouse-style, salt-crusted, oven-baked potato made with Hummingbird Gardens Garlic Chive Salt. It’s a no-brainer pairing, with the blank slate ‘tater offering a neutral canvass to show off the salt. I added a little of the salt to the sour cream and whipped it up with some fresh garlic chives, but of course, the great thing about baked potatoes is that you can do whatever you want with them, and they rarely judge you for it.


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Serves one ravenous pregnant lady


1 Idaho potato, washed and dried

1 tablespoon olive oil

2-3 tablespoons Hummingbird Gardens Garlic Chive Salt

Optional (but who are we kidding, here?)


Bacon bits

One big dollop of sour cream, mixed with 1 teaspoon garlic chive salt and a few chopped garlic chives


Preheat oven to 350 degrees. Prepare a plate with a few tablespoons of salt. Pour olive oil over potato, and rub to coat. Roll the oiled potato in the salt to completely cover. Careful, that tuber is slippery! Give the potato a few pokes with a knife, and bake on a sheet tray for about an hour, testing after an hour for doneness. Remove from oven, and commence to topping!