Posts Tagged ‘Sean Brock’
Friday, February 18th, 2011 | No Comments »
Deidre Schipani, of the Charleston Post and Courier, wrote a great review of Husk restaurant this past Wednesday in the 
The team at Our Local Foods have been fortunate to work as an organic food supplier to Sean Brock and the entire Husk team as they’ve made their mark on the culinary world. If you haven’t eaten at Husk, it’s a must on the Charleston restaurant scene. And, be sure to make a stop at the Husk bar, which is just across the driveway from the main restaurant; it’s a great place to relax and meet friends.
Tags: bar, charleston bars, Charleston Post and Courier, Charleston Scene, culinary, Deidre Schipani, Husk, organic food, Post and Courier, restaurant, restaurant review, Sean Brock
Posted in News, The Farm
Friday, February 11th, 2011 | No Comments »
The New York Times did 2 great articles on Sean Brock, of Husk & McCrady’s restaurants, this week. The first on February 8, 2011 describes how Sean has helped preserve some of what’s best in southern farming, including details about benne. In this article, he mentions the work he and his team have done on Thornhill Farm with Maria and the Our Local Foods team. READ THE ARTICLE HERE >>
Tags: Husk, Maria Baldwin, McCrady's, New York Times, NY Times, Sean Brock, Thornhill Farm
Posted in News, Spotlight Recipes
Friday, September 24th, 2010 | No Comments »
The folks from Outstanding in the Field (www.outstandinginthefield.com) will be setting up their famous “Long Table” at Thornhill Farm on Sunday, September 26, 2010! Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table. Ingredients for the meal will be almost all local, with much of the produce coming from Thornhill Farm.
The meal will be prepared on site by award-winning Chef Sean Brock, of McCrady’s Restaurant in Charleston with the Our Local Foods team providing the assist!
If you are attending this event and need directions, Thornhill Farm is approximately 2 miles north of the blinking light in McClellanville ,SC. You can also call the Our Local Foods Farm Store at (843) 887-3500 if you need additional directions or have other questions.
Tags: farm store, local food, McClellanville, McCrady's Restaurant, Sean Brock, The Long Table, Thornhill Farm
Posted in News, The Farm
Thursday, April 1st, 2010 | 1 Comment »
The folks from Outstanding in the Field (www.outstandinginthefield.com) will be setting up their famous “Long Table” at Thornhill Farm on Sunday, September 26, 2010! Their mission is tore-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 they have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table. Ingredients for the meal will be almost all local, with much of the produce coming from Thornhill Farm.
The meal will be prepared on site by award-winning Chef Sean Brock, of McCrady’s Restaurant in Charleston with the Our Local Foods team providing the assist! We encourage you to come join us and have a wonderful day on the farm!
We are so happy that the folks from Outstanding In The Field have chosen to include Thornhill Farm as part of their 2010 National Tour. We are also grateful that a portion of the proceeds from this event will benefit Thornhill Farm’s resident non-profit organization, Adaptive Gardens of the Lowcountry. Please visit www.outstandinginthefield.com to learn more or to purchase tickets.
Tags: Adaptive Gardens, Charleston, Culinary Adventure, local food, McCrady's Restaurant, Outstanding In The Field, outstandinginthefield.com, Sean Brock, The Long Table, Thornhill Farm
Posted in Healthy Eating, News, The Farm
Wednesday, December 30th, 2009 | No Comments »
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Collard Greens are considered to date back to prehistoric times. The ancient Greeks and Romans grew kale and collards. Collard greens came to North America with the arrival of African Americans, and became an important satisfying meal for members of the slave community in times of poverty of nutrition. It is said that scraps of meat from slave owners tables were left over for meals for the slave component of the family, and it is still traditional to cook low value cuts of pork with greens for a flavorful dish. Collard Greens can be enjoyed without meat as a flavor base, instead sautéed lightly in olive oil with garlic. They will maintain their bright green color and high degree of nutrient value when cooked this way. A dash of good quality balsamic vinegar when served will provide the acid needed to help the flavor pop.
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If you are taking a break from the CSA right now, our next season starts March 8th, and we are signing up now on line at http://ourlocalfoods.com/products-page. Please join us in 2010 as we continue to grow and provide fresh, certified organic produce from the farm to your kitchen table.
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Tags: Anson Mills, Collard Greens, Collards, CSA, Glenn Roberts, Hoppin John, Lowcountry, Lowcouontry, McCrady's, New Year's Day, Reezy Peezy, Sea Island Red Peas, Sean Brock
Posted in KTC-recipes, Our CSA