Place Your Kitchen Table Cuisine Order Today!

Great Specials from Kitchen Table Cuisine this Week!

Refer to the Menu for the week for ideas on how to use these specials.

• Fresh Trout Fillets from Sunburst Trout Co – Special price of $7.99 each, a savings of more than 10%! Choose from Bourbon Marinated, Lime-Cilantro Marinated, Au Poivre Encrusted, or Hemp and Grits Encrusted for a light and delicious meal.
• Chicken Leg Quarters – 20% Off! Limit of 3 per customer please. Perfect for wine-poached Chicken.
• Spice Blends from Alchemy Spice Co. – Special price of $5.00 each, a savings of 15%! Choose from Neo Masala Indian Masala Powder, Bella Garlique Italian Blend, Chive Jive Southwestern Blend, Bayou Ya-Ya Cajun Blend, and Scenic City Sizzle Grilling Pepper to spice up your life.

BB&T Charleston Food and Wine Festival March 4 – 6th at Marion Square!

Visit our booth at the BB&T Charleston Food and Wine Festival this Saturday! Come meet Maria and Jacqueline, and taste our new Carrot and Ginger Soup. Congratulations to Charleston for having such a vibrant and dedicated culinary community with the ability to attract so many visitors to the local food and wine scene! Help us congratulate Our Local Foods for being a runner-up for the Food Innovator Award at the Food and Wine Festival.

News from the farm…

The peas are up and the potatoes are peeking out from under the covers! We included pea tendrils in the vegetable bags last week for those who enjoy that first taste of spring in their salads!

Get ready for beautiful summer bouquets of flowers! We have 15 varieties of cut flowers seeded now. Bouquets will be available at our booths in the farmer’s market.

Adaptive Gardens Corner

Adaptive Gardens of the Lowcountry welcomes a new school group full of new faces to Thornhill Farm. Georgetown Middle School now sends a group of students every week to enjoy time in the garden, feeding the donkeys, and special activities such as mixing potting soil and making goats milk soap. Soon they will have their own chickens to care for!

Mark your calendars now for Saturday April 9th! Adaptive Gardens of the Lowcountry will be selling organic vegetable, flower and herb starts at the McClellanville Plant Sale, sponsored by the McClellanville Arts Center. The plant sale is located along Pickney Street in front of the Arts Center and runs from 9:00 am – 2:00 pm. This is a great time to get your backyard garden supplied for the summer!

Come Visit the Farm Store!

We are embellishing the farm store with fun and exciting new products for the home and garden. A visit to the farm store is a great idea for a Saturday excursion. If you’re planning a back-yard garden this year, we have organic vegetable and herbs seedlings available as well as a variety of gardening supplies (Call or email first for seedling availability if you’re looking for something specific). We can also help with gardening and culinary gift ideas. Come see us, we love visitors!

New items include:

• The Little Bunny Garden from Sunny-Side Up Gardens- this fun kit includes 6 packages of Organic and Heirloom Vegetable Seeds, Starter Soil, Wooden Plant ID Stakes, Growing Instructions, Growing Journal, Pencil and 100% Recycled Fiber Egg Carton Planter. Perfect for encouraging young gardeners!
• Flexible Tubtrugs – available in 5 different sizes and colors. These flexible rubber baskets have reinforced ribbing for extra strength, super-strong comfort grip handles, and are made from 100% food-grade plastic. They’re safe for kids and pets and can be used for anything! Use them to carry gardening supplies, tools, kids’ toys, or just about anything else you can think of!
• Intense Skin Therapy Cream by Outdoor Hands for skin that is “Tough not Rough.” Outdoor Hands is a pharmacist formulated cream made of a unique blend of botanical extracts and organic oils for cracked or chapped hands, feet, elbows, lips and all other dry skin.
• Cooling headwear by Blu Bandoo – these stylish hats and neck bandoos are a must for summertime in the South! Soak in water for minutes to keep cool for hours, and wear them for sports, work, play and leisure.

Thank you Jacqueline for your inspiring menu of the week.

We encourage everyone to read Jacqueline’s menu and visit the website for the recipes. This is a great way to enjoy all that Kitchen table Cuisine has to offer!

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

From Bon Apetit May 2009, I was excited to uncover Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce. The pasta could take almost any form, but the freshest fettuccini will work best.

• 8 oz. Fresh, or high quality dried fettucine (or other ribbon pasta).
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Med. White Spring Onion, thinly sliced.
• 8 oz. Baby Zucchini, halved lengthwise.
• 8 oz. small green beans, cut in 1 “ lengths.
• 2 tsp. grated lemon peel
• 1 ¼ c. grated parmesan or pecorino romano cheese.
• 1/3 c. heavy whipping cream
• 2 ½ tbsp. fresh lemon juice

Cook pasta according to package directions, and then reserve two cups cooking liquid, returning the drained pasta to the pot. Heat olive oil in a medium sauté pan, and sauté zucchini, onion, and fresh green beans until tender ~ about 5-7 minutes.  Add lemon peel, kosher salt and fresh cracked pepper and toss. Add one cup reserved pasta liquid, whipping cream and lemon juice to pan, scraping browned bits. Reduce slightly and pour over reserved pasta, adding more of the reserve liquid as needed to moisten. Serve immediately with good grated parmigiano reggiano cheese grated on top.  A salad of spring lettuce or arugula and warm crusty French bread will soak up the flavors and satisfy the spring appetite.

Zucchini alla Scapece

Chef Scott Stephanelli, chef instructor of the Culinary Institute of Charleston, visited the farm as a significant volunteer over the past couple of weeks while on semester break from the classroom/kitchen.  It was interesting for all of us to exchange ideas about the phenomenon of local food and ever emerging trends in foodways.  The instructional kitchen is a great place to learn what is fundamental and what is trendy, and so is the garden, according to Chef Scott.

Chef submitted the following recipe as we anxiously coaxed our first baby zucchini with squash blossoms attached for our favorite restaurant chefs/customers.

Traditionally this dish is served as part of an antipasti plate. It is also a great accompaniment to grilled fish or sliced fresh mozzarella.
Ingredients:

• 3 zucchini or summer squash, slice into 1/4 inch slices or rounds
• 2 T. extra virgin olive oil
• 2 t.. aged balsamic vinegar
• sea salt and ground black pepper to taste
• 8 mint leaves

Heat a large heavy bottom skillet (Cast iron works great if you have one available) over medium high heat. Add just enough olive oil to lightly coat the bottom of the pan. When the oil begins to smoke add half of the zucchini slices, season with salt and pepper and cook for 3-4 minutes or until the squash begin to turn a nice golden brown. Turn squash over and cook for another 2 minutes to allow the zucchini to get tender. Remove from the pan and transfer to a plate or a shallow baking dish.
Repeat the process with the remaining zucchini. Add a touch more oil if needed, but be carefull not to add too much as the zucchini will not brown with extra oil.
Slice the mint leaves into threads and mix with the remaining olive oil and the balsamic vinegar. Drizzle this mixture over the warm zucchini slices and gently toss to ensure that all of the zucchini is marinated. Lay onto a clean serving plate and arrange as desired. Drizzle the extra vinegar mixture over top and sprinkle some sea salt on top. Allow to sit at room temperature at least one hour before serving to allow flavors to meld.

Thai Zucchini Curry

With the addition of local fresh shrimp, free range chicken, or tofu, this one-dish curry will give a healthy loft to the weeknight evening meal

• 2 Tbsp. Extra Virgin Olive Oil
• 1 # skinless boneless chicken breast, shrimp or tofu
• Salt and Freshly Ground Pepper
• 1 spring onion bulb, thinly sliced.
• 2 Zucchini, cut into rough chunks.
• ½ cup sundried tomatoes, thinly sliced.
• 1 tbsp. red curry paste (available from most groceries)l
• ½ c. unsweetened coconut milk.
• 2 Tbsp Water
• Zest of one lime,
• 1 TBSP. Fresh Lime Juice
• ½ cup chopped fresh cilantro

Sear and sauté the chicken, shrimp or tofu in a large skillet on high temp with the olive oil, seasoning with salt and pepper after it is hot.  Transfer to a dish to hold until later.

Add the spring onion and zucchini to hot pan, and sear briefly, about 2 minutes.  Add curry paste and toss to coat and toast, then add the sundried tomatoes, zest of lime, lime juice, coconut milk and water, allowing to cook for 2  minutes on high heat.
Add chicken, shrimp or tofu, and cook an additional 1-2 minutes, then toss in the cilantro and spoon over rice.
As the season progresses, look for our favorite ways to make “goodies from the kitchen” using zucchini and other vegetables harvested in abundance.

Until then, HAPPY AND HEALTHY EATING TO ALL!!

Maria
Visit us at OurLocalFoods.com