After a successful first year, EVO (Extra Virgin Oven) and Limehouse Produce will once again partner to organize the second annual “Nightshade Summer Social” on Monday, June 29. An event that celebrates the bounty of summertime produce, the two are excited to showcase products from area farms.
Starting at 5:30PM, EVO’s Executive Chef Blake McCormick will offer a menu featuring heavy hors d’oeuvres and made to order pizzas highlighting a variety of local summer produce. There will also be local beer by Holy City Brewery, wine and live music.
The event cost is $50 per person, kids under six are free and those ages 6-12 are $15. For more information, visit www.limehouseproduce.com. For tickets, please visit http://charleston.strangertickets.com/events/24987584/second-annual-8220nightshade-summer-social8221-at-evo-pizzeria.
Several of Charleston County’s finest schools went all out for this year’s “Berry Creative Campaign” with Limehouse Produce to promote local strawberries. Students from a variety of schools submitted essays, recipes, artwork, videos, and more promoting why the loved the tasty fruit so much. It was extremely difficult to pick just one winner and all of the schools will be recognized for their involvement. The top three winners receive 100 lbs of local strawberries and every school that submitted receive 10 lbs. All of the entries will be on display at the Charleston County Library’s main branch for the month of June. Below are the participants and some highlights of the entries:
Other participants (all winners!):
Congrats to all those involved in this year’s campaign and here’s to eating delicious local foods!
Featured Produce of the Month: Spring Onions and Spring Garlic
¨ Locally we recommend Geechie Boy (http://www.geechieboymill.com/geechie-boy-farm/) who grows Edisto Sweet Onions on the three acre farm located next to the market
¨ Spring onions, also known as “salad onions”, have larger bulbs and are more mature than green onions. The bulb is white and sweet to taste.
¨ Springs onions can be eaten raw, and are often found as a finishing for salads and soups.
¨ Spring garlic, also known as green garlic, can be used where you use regular garlic, but it will be slightly less intense and you may end up using more than normal.
¨ The entire plant of a spring garlic is edible, from the bulb, to the stalk, the leaf, and the scape.
¨ Spring garlic have a nutty-oniony flavor and can substitute onions, scallions, and leeks in recipes.
Recipe: Spring Onion Hoe Cakes by Chef Chris Stewart, Glass Onion
2 cups sliced spring onion (green and white part)
½ cup pickled carrot (see below)
½ cup flour
¼ cup cornmeal
1 tbl salt
1/2 tbl black pepper
Combine ingredients thoroughly. Working in batches, spoon mixture out into sauté pan. Cook over medium heat about one minute on each side. Serve with sour cream, yogurt or a soft cheese like brie.
1 qt. water
2 cups apple cider vin.
1 cup sugar
1/3 cup salt
½ Tbl. fennel seed
½ Tbl whole coriander
½ tsp. celery seed
Combine all ingredients for brine. Bring to a boil and pour over chopped carrots. Refrigerate overnight and serve.
A staple every year is American Cuisine’s “Charleston Cuisine” menu book that features a variety of local chefs, along with a profile on their respected restaurant and their current menu. As a change for this week’s Flashback Friday, we look at the 2004 book cover. Ten years ago Charleston looked very different than it does today and we highlight some of those changes below:
Who do you recognize from this photo?
We applaud those chefs who 10 years later are still a significant part of Charleston’s ever evolving culinary scene. Who will be around in another 10? We will have to wait and see.