Thursday, April 11, 2013
Marty Umans for Amagansett Sea Salt
Steve Judelson and his wife Natalie started the artisanal food company two years ago. They have captured the distinct flavors of the Hamptons beach air and aromas within a variety of unique finishing salts. The pictures illustrate the process of collection, evaporation and bottling. Our spring day started very early with a trip to Atlantic Beach in Amagansett hauling water to the farm, further inland. The evaporation trays are aligned in perfect rows with white plastic covers to allow the sun to do the magic. Depending on the time of year the salt evaporates to crystal form in a span of days. The trays are organized in stages of evaporation. Harvesting is a many step process of sorting and screening. The bottling and bagging is handled at home. Natalie is the keeper of the secret formulas for the different flavors; Merlot, Sag Harbor, Lazy Point, Lemon, herbes de Provence, Truffle, East Hampton, Orient Point etc. In pursuit of local flavors they have partnered with some local vineyards to make finishing salts with the flavors of the wines and have mixed herbs for other varieties.