• Family (maximum six people): $50
• Individual: $20
• Child: 13 & under: $10
• Free: Two years old and under

(Please, print your receipt for entry to the event)

All proceeds benefit children with disabilities and special needs involved in Adaptive Gardens of the Lowcountry’s horticultural therapy programming.

We look forward to seeing you!

Lots of news this week…

• Our new “retail café” will be open for business Monday, August 1st! We are located at 1190 Clements Ferry Road, about halfway between Highway 41 and I-526. Great food from the kitchen will be available to both eat in and take home! Shop for your favorite KTC products! Open Monday – Saturday 7:00am to 6:00pm.
• Celebrate Local Shrimp! The McClellanville Seafood businesses have partnered with Our Local Foods to bring the freshest catch to our customers! We are so proud to be a part of the McClellanville community, and especially to help improve access to local seafood on your kitchen table! Look for shrimp, clams, and fresh catch on Kitchen Table Cuisine and in our Retail Café and support local seafood!!
• Kitchen Table Cuisine “Take Home” is “Taking Off”!! This week, Butterbean Cassoulet with Bratwurst and Kale will prove truly satisfying. Allow Sarah to improve the quality of your life by providing a hearty meal that we cook for you, with ingredients of the highest integrity!
• Menu Suggestions from Jacqueline has a new web location. Menu Suggestions will be found here.
• Be sure to “friend” us on facebook for inspiration all week long!

Veggies this week…

span style=”font-size: small;”>Green Beans, Zucchini, Eggplant, Basil, Cherry Tomatoes, Peppers, Onions and Blueberries!!

Hot Sauce How To

Not that there’s any more need for heat this time of year, but the pepper’s are in season! The farm is growing hot poblanos and jalapenos that I just wish I could use all year round, so I do.

Whenever I get a batch of nice hot peppers, I may use a few when I can, but the rest I slice up and place them in a jar filled with some white vinegar. The capsasion leaks into the vinegar and gives me my own homemade hot pepper viengar for the season!

Keep it in your fridge, sealed tight for about 6 weeks. Or “can” it and enjoy it all year!

…Sarah

 

The Rhythm of the Fall Garden

by Maria Baldwin

Our recent days in the garden of harvesting and counting and sorting and packing have taken pause from our CSA season and we have entered those “dog days” of slow but methodical rhythm. Check the rows for tomatoes or okra, deadhead the flowers to encourage more production, take care of those peppers. Stop in the shade to get out of the sun, and drink, drink, drink lots of water. It’s dangerous to be outdoors right now.

Soil samples are taken, amendments are applied, rows are set out straight and seeds are planted in trays in the shade. This week we need to start the cabbage and collards. How are the fall tomatoes, peppers and eggplant doing and are they ready to transplant out? What about the herbs? We need to deadhead and cut back for new tender growth!

Check the seed stock from spring and make sure we have enough of everything for the fall right now! If we don’t have it and there is a delay, it’s not good. The fall frost comes suddenly in early November, and so there’s no room for error in the planting schedule. Timing is everything, as the saying goes. It could not be more true when it comes to the fall garden.

In September, look for tender new squash, beans, cucumbers, tomatoes, eggplant and peppers and more. Hopefully the heat of the summer will ease into a nice fall growing season for us here in the lowcountry we’ll continue to enjoy the “eat local” phenomenon right on through the end of the year!

Our Local Foods opens the Kitchen Table Cuisine Retail Cafe!

Look for the big green chicken!

Menu this week:

- Chicken and Eggplant with Tomatoes and Moroccan Spices
- Green Beans with Garlic Lemon and Cilantro
- Grilled Cabbage and Torpedo Onion Slaw

Kitchen Table Cuisine shopping list
- Seasonal vegetable box
- Chicken legs 2 packages
- Alchemy Spice Company Neo Masala

Grocery list or must have in the pantry

- Vegetable oil
- Extra Virgin Olive Oil
- Canned Tomatoes
- Sea Salt
- Black Pepper
- Ground Ginger
- Fresh Cilantro
- Slivered Almonds
- Marjoram
- Lemon
- Hungarian paprika
- Tarragon
- Tarragon Vinegar
- Dijon Mustard

- Hearty Breakfast Special

One Dozen Eggs and Breakfast Sausage 15% off – $9

- Vegetable Bags this Week

Both the CSA and KTC vegetable bags this week will include Eggplant, Green Beans, Cucumbers, Squash, Cabbage, Torpedo Onions, and Berries.

**Please remember that substitutions may be necessary.

Blueberries and Blackberries by the pint are now available on Kitchen Table Cuisine!

Summertime…and the Veggies are Growing!

- Green Beans, Eggplant, Squash, and Cucumbers are finally here! You’ll find them in this week’s CSA bags, in the KTC Vegetable bags, at the Farm Store and at the Farmers Markets! Blackberries and Blueberries are also ripening now and are available through Our Local Foods.

- Beautiful Cut Flowers are also available at the Farmers Markets. Don’t forget—we’re at the Pawleys Island Market on Wednesdays, the Mount Pleasant Town Center Market on Saturdays, and the Downtown Charleston Market also on Saturdays. See you there!

- Other summer produce is still developing. We should start harvesting the tomatoes in two weeks. The cantaloups should be ready in two to three weeks. Watermelons and Okra will come later in the summer.

- Unfortunately, we weren’t able to grow Corn this year. If anyone is interested, we can get local but non-organic corn. Let us know if that’s something you’d be interested in!

Weather on the Farm

As you know, our area is experiencing drought conditions right now. So far, our fields are hanging in there and still producing strong…but we’re praying for rain! Keep your fingers crossed that we get some soon!

See you at the Farm Store and the Farmers Markets!

Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
- 1 1/2 teaspoons grated orange peel

Salad
- 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
- 1 tablespoon olive oil
- Mix of garden lettuces to equal 1 head
- 1/2 cup walnut pieces, toasted
- 4 ounces chilled, soft fresh goat cheese, coarsely crumbled
- Thin strips of orange peel

Preparation

For dressing:
- Whisk all ingredients in small bowl.
- Season with salt and pepper.

For beets:
- Preheat oven to 400°F.
- Toss beets with 1 tablespoon oil in 11×7-inch metal baking pan.
- Roast beets until tender, about 1 hour 10 minutes.
- Cool beets; peel and cut into 1/2-inch wedges.

- Mix lettuce, walnuts and dressing in large bowl; toss.
- Divide among plates.
- Arrange beets around greens; sprinkle with goat cheese and orange peel.

• Asian Noodle Bowl Soup with Mepkin Abbey Oyster Mushrooms for $9.95.

The Noodle Bowl is a satisfying way to inject the goodness of fresh vegetables in their own healthy broth into your culinary repertoire. It utilizes the simplest cooking technique and captures the flavors and nutritional elements into a light meal.

• Korean Chicken Wings for $14.95.

Korean Chicken Wings are heralded as something special in all the right places! From the New York Times to Guy Fieri of The Food Network, and now KTC!! We love fried chicken, and the satisfying stickiness of a well seasoned Korean Seasoned Chicken Wing is a great way to indulge in an updated and hip menu item! Enjoy with our “Noodle Bowl” Soup this week for an internationally sensational weeknight meal!

Great Wallet Friendly Specials this Week on KTC
* Sparkman’s Cream Valley Drinkable Yogurt Quarts 20% Off! Four delicious flavors now only $3.31. Choose from Natural, Mango, Peach and Strawberry.
* KTC International Combo Price: $22.50 Purchase one Asian Noodle Bowl Soup with Mepkin Abbey Oyster Mushrooms and one Korean Chicken Wings and receive 10% off the combined price. Use coupon “Take Home” BEFORE checking out. If you have any issues using the coupon, please call the store or send an email before you place your order.

Vegetable Bag Suggestions
We’ve all been enjoying the pea tendrils as the perfect spring salad, but there are other ways to enjoy pea tendrils as well. Use it with our farm fresh eggs in omelets and frittas for a heavenly Sunday brunch. Food process it into pesto sauce instead of basil and toss with al dente pasta. Or wilt the pea tendrils and toss into a light pasta salad. Enjoy!

KTC Welcomes MUSC!
Next week, on Friday April 1st, Kitchen Table Cuisine will make its first delivery to the MUSC community. Orders will be delivered to the lower lobby of the Wellness Center by 11:00 am on Fridays. All new customers will receiver their membership kits to include coolers and bags. please pick-up your membership kit even if you don’t place an order this wee. We suggest picking them up over your lunch break. Don’t forget to have your orders in by 10:30 am on Monday to get delivery this week!

Adaptive Gardens Out in the Community

• April 9: McClellanville Garden Club Plant Sale from 9:00 am – 2:00 pm. Come visit to pick up all your seedlings for your summer garden!
• Also come by the farm for an open house. The first 25 visitors will receive a free one dozen eggs.
• April 16: Visit Joe Riley Stadium and Dogs with a Cause to support Adaptive Gardens of the Lowcountry. Contact info@adaptivegardens.org to purchase tickets. Game starts at 7:05 pm on Saturday April 16th.
• April 21: Earth Day Celebration at MUSC Horseshoe from 11:00 am – 2:00 pm, raffle prizes will include organic produce from local farms and Adaptive Gardens’ herbal soap. Come join the celebration for Mother Earth!

At the Potting Station, you’ll be able to pot up your own miniature herb garden—using herbs purchased at the Plant Sale!

In the store, we’ll have wonderful springtime gifts for Easter, including Easter baskets with real grass! You’ll also be able to purchase all the eggs you need for coloring. Our farm fresh brown eggs make the most beautiful vibrant colors when dyed!