I looked at the seed selection at the "big box store with the red bulls eye" the other day, and they don't seem to carry a lot of native seeds, but the one in your area may have them, you never know. I know you can get the seeds for Prairie Smoke/Geum triflorum at Prairie Moon nursery (see link below). Prairie Moon gives the Geum triflorum seed a code "C" with a number 60, which means the seeds likely needs cold, moist stratification for at least 60 days/2 months before the seeds will germinate. It may be a little late even in Zone 5 to stratify them outside, it depends on how warm it is there in Kansas now. But you can always stratify them in your refrigerator. Prairie Moon also sells them as potted plants: http://www.prairiemoon.com/plants/potted-plants/wildflowers-forbs/geum-triflorum-prairie-smoke/ I think you get 38 cells for $96. Not sure if you can order fewer than 38, but it's worth a call or email to check I suppose. Good luck! Here is a link that might be useful: Prairie Moon: Geum triflorum (Prairie Smoke)

I love using hickory smoked salt on my pot roast and haven't been able to find it anywhere for a long time. My roast doesn't taste the same without it. I am getting discouraged, also, with the other items that are being discontinued at my local Kroger store--Martha White all-purpose flour, Butter Buds, 8 oz. cans of sauerkraut (I'm the only one in my family that likes it), large containers of Country time lemonade, and shoepeg corn to name a few. The only other place to grocery shop in town is Aldi's, Wal-Mart, Sam's (don't need bulk supplies anymore as an empty nester), and IGA. Because of my husband's dietary needs I have certain brands that I have come to rely on and most of these don't carry the brands I need.

Kandm I also don't think there's anything to substitute salt cod, which is sold here in every fish market as well as many fruit & veg shops and supermarkets. This recipe looks good and easy and I know I have also had these fillets when I lived up in Balearic Islands. I can say though that the desalting process is a really big nuisance. Can you imagine taking the cod out of the fridge four times a day to rinse it and change the water for two days? That's 8 times. I have done it and found the saltiness was still too much to bear. However it is a distinctive flavour and if you can find some you may want to try it. I would suggest you substitute it with fresh cod, although the taste won't be the same, but those fritters do look good don't they? I've had those fritters at special events and they don't last long at a buffet table. Especially when dipped in alioli (that's the Balearic spelling for garlic mayonaise). SharonCb

Hickory, Alder or whatever, I LOVE it! I use it on meats, chicken and fish, but it's best as a finishing salt. Yesterday Whole foods Facebook page recommended sauteing chunks of avocado sprinkled with smoked salt. DH is dubious, but I might give it a try later this week. I'm not a fan of liquid smoke, but since my seasoning options are very limited, this fits the bill! While I love Penzey's, I'm not a fan of their salts. However, like Sally, in Portland I discovered a spice store (in the downtown area) whose salts were wonderful. Subsequently I discovered another store here in Costa Mesa which has alder salt with fantastic texture. I plan to visit again near the end of the month to try out some other items. Here is a link that might be useful: Savory Spices