Eat Local Challenge Recipes: Mushroom Pasta Sauce with Venison Meatballs
Apr 24, 2019
Mushroom Pasta Sauce and Venison Meatballs Author: Becca Davidson, 2018 Growing New Farmers Program graduate Pasta Sauce Ingredients: – About 4 cups local or home-grown tomatoes – peeled and chopped (or canned tomatoes) – 3oz. of tomato paste – 1 cup of mushrooms, thinly sliced, local preferred –… Read More
Community Supported Agriculture (CSA) 2019 Options
Apr 19, 2019
Online subscriptions are available for so many products these days, so why not subscribe to fresh local produce? That’s essentially what joining a Community Supported Agriculture (CSA) program is, providing a weekly or monthly bundle of seasonal local produce grown with love from a farm – or group… Read More
Eat Local Challenge Recipes by Jamee Haley
Apr 19, 2019
The following recipes were produced by Lowcountry Local First’s Executive Director, Jamee Haley, and were featured in the April 2019 issue of Charleston Magazine. Appetizer: Carrot Crostini with Burden Creek Farms Goat Cheese Serves 4 1 cup shredded local carrots 1 tsp. fresh dill ½ tsp. fresh lemon… Read More
Eat Local Challenge Recipes: Sheet Pan Supper and Shiso Lemon Shandy
Apr 16, 2019
Sausage and Veggie Sheet Pan Supper Provided by: Joy Carter, 2018 Growing New Farmers Program graduate Ingredients: Chili cheese sausages from Wishbone Heritage Farm 2 sweet potatoes from spade and clover (or other local source) 2 red peppers from Ambrose Farm (or other local source) 1/2 lb. brussel sprouts… Read More
Eat Local Challenge: Five Ways I choose to Eat Local
Apr 12, 2019
The following Eat Local Challenge post is by Stephanie Hodges of The Nourished Principles, which combines nutrition and public health practices to encourage healthier individuals, communities, organizations, and schools. This April is Eat Local Month here in Charleston, and I am thrilled to be a part of the… Read More
Eat Local Challenge: Traveling Like a Local with Sightsee Shop
Apr 10, 2019
This Eat Local Challenge story is provided by local lovers and SightSee Shop duo, Allyson & Joel. Follow the journey to their first retail + coffee shop opening up soon on Line Street. There’s this funny irony about the admonition to “travel like a local.” What does that… Read More
Eat Local Challenge Recipe: Sullivan’s Island Seafood Sauté and Springtime Sipper
Apr 9, 2019
Sullivan’s Island Seafood Sauté Provided by: Chip Jones, 2018 Growing New Farmers Program graduate Ingredients: 1/2 lb. local Carolina Bay scallops 1/2 lb. local medium creek shrimp, peeled and deveined 1 large Vidalia onion, coarsely chopped 1/2 cup butter or light olive oil 1/3 cup flour 1 cup… Read More
Eat Local Challenge Recipe: Breakfast Pizza
Apr 3, 2019
Breakfast Pizza Provided by: Katherine Ramirez, 2018 Growing New Farmers Program graduate Ingredients: 1 lb. pizza dough from Rio Bertolini. Available at most local farmers market 9 oz. of alfredo sauce 3 medium eggs, scrambled. (Available from Wishbone Heritage Farms) 3 oz. of chopped green peppers. (Available at… Read More
Shifting Your Diet towards Local: Featured Post by MUSC Health
Mar 28, 2019
When people talk to me about what they can do to improve their diet, I don’t advise an outrageous overhaul. Instead, I encourage people to make small shifts they can stick with such as choosing water over soda, having a second serving of veggies at dinner or grilling… Read More
Eat Local Challenge Restaurant Supporters
Mar 15, 2019
The below list is compiled of LLF member restaurants who submitted menu items to be included in this special promotion. If you represent an active member restaurant and wish to be added, please e-mail Jordan. 5Church Charleston Executive Chef Adam will be offering an appetizer to support local…. Read More