I like to pretend I’m on Iron Chef after coming home with my bounty of local produce and meats from the farmer’s market each week. I rarely go with a set list of items that I’m looking for but instead enjoy walking around seeing what’s in season and available and then thinking about the evening’s meal and the week ahead.


Easter dinner takes a bit more planning due to company wanting to pitch in and searching out a few items that might not typically be at the market. This year I purchased a delicious smoked ham from Artisan Meat Share. Craig Diehl sources most of his pork from Keegan-Filion Farm in Walterboro. He brines and smokes the ham and it did not disappoint!


The opening of the Charleston farmer’s market made searching for local goodness so much easier and it’s always great to see the farmers back at their stands. I was pleasantly surprised to see that Celeste Albers from The Green Grocer had eggs, after giving up her egg operation to concentrate solely on dairy she is now mentoring some young farmers who have taken over the egg operation, stay on the lookout for Storey Farms. These eggs became deviled eggs that were seasoned with some smoky paprika and Bulls Bay Saltworks Smoked Salt. For those of you who know how hard it can be to peel a farm fresh hardboiled egg here is a tip I learned from Celeste and it works beautifully; before cooking puncture a small hole with a needle at the end of the egg, voila!


We started the meal with the deviled eggs and a Firefly Sweet Tea cocktail made with fresh mint and lemonade. Other items that were made it onto our Easter dinner table were carrots and kale from Spade and Clover Gardens, one of our farmers at Dirt Works Incubator Farm on Johns Island, SC. The carrots were roasted and topped with a mint gremolata with Olinda olive oil, pinenuts and lemon zest. I turned what is typically healthy kale, into something a bit more decadent by doing creamed kale au gratin, it was delicious. We ventured down Spring St to the Vegetable Bin for asparagus supplied by GrowFood Carolina and I roasted that with green garlic, olive oil and fresh lemon.

John on Bike

We finished off the meal with strawberry shortcake. I sourced the berries from the farmer’s market and baked fresh biscuits with a little cinnamon and sugar and topped it all off with fresh whipped cream, yum!

Thinking about Easter dinner and choosing local ingredients for this meal was honestly really easy and a great way to kick off Lowcountry Local First’s Eat Local Month.

Image #1 – provided by simplebites.net

Image #2 – What’s Local and In Season

Images #3 & 4 – provided by Artisan Meat Share

Image #5 – The Easter Deviled Eggs

Image #6 – John Warren, farmer at Spade and Clover Gardens

Jamee Haley
Executive Director at Lowcountry Local First
Executive Director at Lowcountry Local First