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
– 8 cloves of garlic, diced
– 1 onion – diced
– 1/2 tsp. Cayenne pepper
– 1/2 tsp. red pepper flakes
– 1 1/2 tsp. dried oregano
– 1/4 cup olive oil about, local preferred
– Salt and pepper, local preferred


  • Heat a medium skillet and add garlic and olive oil.
  • Add red pepper flakes to the garlic and cook until garlic is slightly browned
  • Add tomatoes, and the rest of the ingredients, breaking up tomatoes with a wooden spoon, until well combined.
  • Increase the heat to maintain a gentle simmer. Simmer for about 2-3 hours to thicken and combine flavors.
  • This can be used right away, will stay good in the fridge for about a week, or frozen.

Meatball ingredients:
– 1 lb Venison (or local beef)
– 1/3 cup bread crumbs – seasoned
– 1/2 onion – finely chopped
– 4-5 cloves of garlic
– Fresh basil and parsley chopped
– Dried oregano
– Greek seasoning (to taste)
– 2 large local eggs
– 2 cups of local pasta sauce


– Add all ingredients to a mixing bowl, using your hands to knead the ingredients together.
– Use a spoonful of the meat mixture and roll into meatballs
Place meatballs in cast iron pan or high-sided saute pan
– Brown all sides of the meatballs  and use tongs to flip the meat balls
– Once all meatballs are browned cover the meatballs with the homemade pasta sauce
– Increase heat to medium-low, cover, and simmer until meatballs are cooked through, 10–15 minutes.
– While meatballs finish cooking you can cook your pasta.
– Serve meatballs over pasta. Enjoy!

DIY kombucha!
Author: Carolyn Edwards, 2018 Growing New Farmers Program graduate

What’s booch? Kombucha is a fermented tea brewed with many different kinds of teas and flavors. Because it’s brewed with a living bacteria, SCOBY, (symbiotic culture of bacteria and yeast) is full of probiotic and healthy bacteria good for digestion. If you’re interested in making your own, contact Lowcountry Street Grocery on facebook to buy your own pet SCOBY!

What you’ll need for a gallon:
– A scoby!
– Tea of your choice (5 bags)
– Sweetener of your choice (3 cups)
– Fruit of your choice (~5 cups)
– Airtight container (gallon sized)

As you can see, there’s plenty left of room in the recipe for variation. Some of my all time favorite homemade kombucha involve the following flavors:
– Blueberry basil with green tea and honey
Turmeric or ginger with white tea and honey (local!)
– Rosemary and pear with turbinado and black tea
– Strawberry and mint with green tea and honey (local!)
– Peach and hibiscus with black tea and turbinado

Some flavors ‘brew’ better than others. With experimentation, I’ve found that prepping some fruits help them dissolve better. For the following fruits, I would recommend slicing or cutting smaller than you’d think before putting in booch to brew:
Strawberry, pear, watermelon, grape, and apple.


Here’s my easy how-to: It takes about two weeks, and once your own system is created, there are so many ways to change different variables to your liking. For me, I would rather have over-fermented booch than over-sweetened booch, so my method follows those taste buds.

  • First, brew about a gallon of very sweet tea. If using green tea, I’d recommend sweetening with honey. Though good quality local honey is expensive, you don’t have to use as much of it to get the right amount of sweetness; use to taste.
  • Wait for the tea to cool completely before adding scoby, otherwise he’ll die!
  • Cover with cheesecloth or a breathable cover to allow filtration and the scoby to breathe
  • Let sit in room temp, darkish space for about 8 days.
  • Take the scoby out, and add fruit and herbs of your choice!
  • Once the fruits are in, cover with an airtight lid for another 5 or 6 days.
  • Because the fruit and fermented mixture will naturally carbonate, you MUST ‘burp’ your booch once a day in order to prevent pressure building and explosion.
  • Once the booch is done brewing, I recommend straining the fruits from the brew, and FREEZING them for mixed drinks or smoothies in the future.

Photo credit:

Jordan Amaker
Director of Marketing & Communications
Director of Marketing & Communications