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.
Lowcountry Local First (LLF) kicks-off its 4th annual Eat Local Month April 1st. Presented by Limehouse Produce, Eat Local Month is a Lowcountry Local First initiative to raise awareness of the positive community benefits of supporting lowcountry farms and food businesses. Throughout the month, LLF will provide educational opportunities and events for the community to directly connect with local farmers, restaurants, businesses and organizations. Activities and events to include:
“We have great momentum in the Charleston area around supporting our local farmers and fishermen but there is still a need to shift more dollars towards these businesses in order to see the long-term benefits,” explains LLF Executive Director Jamee Haley. “Eat Local Month provides a reminder to the community on the environmental, societal and local economic benefits we achieve each time we choose to spend our money with a local food producer.” Proceeds from Eat Local Month support Lowcountry Local First’s Growing New Farmers Program which incubates six farm businesses at Dirt Works Incubator Farm, has graduated 107 new farmer apprentices, provides training for hundreds of small to mid-sized farms, and educates the public on the importance of supporting local farms and food businesses. “Limehouse Produce is proud to sponsor Eat Local Month again for the 4th year as the kick-off to another season of South Carolina produce,” says Andrea Limehouse, Vice President of Limehouse Produce. “We support the mission of Lowcountry Local First, and it’s always exciting to honor the annual arrival of local produce after the winter months.” Eat Local Month is made possible by our generous sponsors, including presenting sponsor Limehouse Produce as well as Charleston City Paper, Charleston Magazine, Charleston Convention and Visitor Bureau, Cypress, Glass Onion, Middleton Place, Nelson Printing, Roper Saint Frances, Ruth’s House Event Rentals, Sonitrol Security Systems and Summers Corner. ABOUT: Lowcountry Local First, a nonprofit organization, cultivates local economic prosperity and quality of life by increasing community support for locally-owned, independent businesses and farmers. To learn more about Eat Local Month, visit lowcountrylocalfirst.org; find us on Twitter: @lowcountrylocal #EatLocalCHS; and Facebook: facebook.com/LowcountryLocalFirst.