Why we love Limehouse Produce
Apr 7, 2016
Lowcountry Local First is thrilled to once again have Limehouse Produce as the presenting sponsor for Eat Local Month. From the time they first started business in 1945, Limehouse has continuously gone the extra mile in sourcing and delivering fresh, local produce throughout the Lowcountry.
Their approach of building relationships with the most responsible and sustainable farmers they can find ensures consistency and reliability in the products they supply. Limehouse recognizes that chefs and culinary professionals require reliable and quality products and thus make great efforts to see the land, know the practices, taste the products, and know the farmers, making them the true “produce experts” of the area.
For years, Limehouse has supported local community projects and organizations in huge ways. Behind every major culinary initiative in Charleston, you will find Limehouse offering service, support, and donations. Every year they donate over $80,000 worth of food and $75,000 in financial support to community projects, as well as being one of Food Waste Disposal’s biggest contributors of organic matter to be converted into compost. Every April Limehouse joins in on LLF’s initiative to challenge the community to shift their spending to local farmers and fishermen, raising awareness of the positive benefits of eating locally.
“Lowcountry Local First’s Eat Local Month is the perfect opportunity for Limehouse Produce to recognize all of the tremendous growers and producers in the Lowcountry and the rest of our state,” says Andrea Limehouse, Vice President of Limehouse Produce. “We have been in the business of bringing fresh local produce to Charleston eaters for more than 70 years and Limehouse helps support nearly 3 dozen local producers during our local growing season. LLF and Eat Local Month have enhanced the opportunities for our growers and helped to make Charleston an important place on the locavore map. We are proud to be a part of it.”
Limehouse Produce’s Feature for April: Green Vidalia Onions
- The most famous sweet onion is the Vidalia Onion, which is grown in Vidalia, Georgia. But the same Granex onion variety is grown in other areas throughout the world, including Mexico, Peru and South Carolina, where we call it a Palmetto Sweet Onion.
- Most sweet onions are harvested and dried at full maturity, but they can be pulled from the ground when they are still young and green. As a young onion, the bulb and green tops are both usable for grilling, salads and soups
- Sweet onions have a flat shape similar to a flying saucer. Some people say that the flatter the onion, the sweeter it tastes.
Recipe: Palmetto Sweet Green Onion Soup by Chef Craig Deihl, Cypress
3 tablespoon olive oil
3 bunches Palmetto Sweet green onions, with green tops reserved
1 tablespoon chopped garlic
1 1/2 cups cubed Yukon Gold or Red Bliss potatoes
1/2 cup sherry
3 cups water
1 cup heavy cream
1/2 pound butter
salt & white pepper to taste
Lowcountry Creamery Greek Yogurt, divided
extra virgin olive oil
cracked black pepper
In a medium-sized sauce pot over medium heat, add the olive oil. Once heated, add the onions and garlic and continue to sweat until the onions are translucent. Increase the heat to medium-high and add the potatoes, sherry and water; bring to a boil. Reduce heat and continue to cook until the potatoes are soft. Remove from heat and transfer into a blender with green tops. Purée until smooth. Strain soup and return to a large pot over medium heat. Bring soup to desired temperature and season to taste with salt & white pepper.
To serve, ladle soup into bowls (there will be soup leftover). Garnish the soup by lightly streaking with a tablespoon of Greek yogurt and extra virgin olive oil. Finish with cracked black pepper and sea salt.