Local Eating in Charleston Part II

For the past year, I've gotten local organic produce from Rosebank Farms Community Supported Agriculture. Since then I've learned about the number of farming co-ops in the Charleston area. This is by far the cheapest way to get the freshest food—I pay $200 for 12 weeks, which averages $17 per week. A typical week in the summer involves 6-8 each of peaches, corn, squash, and cucumbers, as well as tomatoes, huge bags of field peas, eggplant, okra, and the occasional Southern treat, like Muscadines. And that's the smallest portion serving 2 people.

Rosebank also offers Giddy Goat Cheese, local organic eggs, and fresh flower bouquets—all of which I've sampled and loved.

However, this isn't the only CSA in the Charleston area. Thornhill Farm in McClellanville, SC, has gotten so popular that its 2010 lineup is full; you have to e-mail them to be put on a waiting list for 2011!

Several CSAs are still available for the fall season starting in October:

• Rosebank Farm
  
• Ambrose Family Farm (offers delivery for a very reasonable rate)
  
• Thackeray Farms (Queen Street Grocery is the drop spot.)
  

Lowcountry Local First also offers a comprehensive list of CSAs in the area, from beef to seafood to produce. Most CSAs offer delivery and pickup options at varying prices, as well as a range of "serving sizes" for couples, small families, and larger families.

Finally, Healthy Home Foods based in North Charleston offers not only organic produce and meats but instruction on how to prepare them.

Stay tuned for Guerrilla Cuisine founder jimihatt's perspective on restaurants supporting local farmers in Charleston!

I Cooked! and I Can Prove It

OK, it's not all that strange for me to cook, but this time, I took pictures, as Amy Jo Gengler, acupuncturist at Re-Soul, encouraged me to do, so I could get credit for it.

The whole experience made me wish I had tried harder to get into a basic photography class in college; however, then I tasted it, and I realized that if you can cook, you don't have to be a good photographer.

Everything on the plate to the left other than the fish is locally grown on Rosebank Farms on John's Island, SC. I am a member of their CSA, which has been the most awesome experience--fresh veggies weekly, and you don't have to go grocery shopping! Plus it's a surprise every week. This season we are getting local eggs, Giddy Goat Cheese (which is phenomenal and an absolute must for every Charlestonian), and fresh-cut flowers with our veggies.

The fish was Amberjack filets with paprika and no-salt seasoning (and salt), seared and then baked for fifteen minutes using coconut oil. I cut white and red potatoes in half and roasted them in paprika, cumin, salt, and olive oil for 2o minutes. Steamed some green beans, and chopped banana pepper, tomato, bell pepper, basil, and parsley for a salad, topped with Herbes de Provence dressing from Whole Foods (which uses olive oil--no vegetable oil of any kind!).