Whole Foods Market South Region Local Supplier Summit
Honored to be a South Region supplier, went to an amazingly informative meeting.
Looking forward to presenting our product at The Local Supplier Fair tomorrow.
Hoping to see our products in more Southern Whole Foods doors!!!
Charleston Farmers Market opens tomorrow, Saturday April 13th 8am to 2pm
Summerville Farmers Market also opens tomorrow through November 23, 8am-1pm
also catch us at our regular yearly spots @forsythfarmersmarket & @sundaybrunchfarmersmarket
Keep it Local Ya"ll!
Spring has Sprung and so has events and markets in The Low Country!
Join us this week:
Mount Pleasant Farmers Market opening day
Location: Mount Pleasant Farmers Market Pavilion on Coleman Boulevard (Moultrie Middle School)
Day: Tuesday April 2nd from
Sullivans Island Farmers Market opening day
NEW LOCATION & TIME!
Location: Stith Park on Middle Street
Day: Thursday April 4th
Time: 4 - 7pm
Forsyth Farmers Market
Location: Forsyth Park
Day: Saturday 6th
Time: 9am - 1pm
Location: In the farmers market
Days & times: Saturday 6th 9am-6pm & Sunday 7th 9 am - 4pm
Supper on The Farm at Gulliard Farms
Location: 104 Gillard Trail, Brunswick, GA 31523
Day: Sunday 7th
Time: 3pm - 6 pm
Tickets link: https://www.facebook.com/events/326202661331309/
Join us for an unforgettable Southern Supper at Gilliard Farms led by CheFarmer Matthew and chefs Carla Hall, Todd Richards, Virginia Willis.
We’ll set the table and break bread under the giant Oak trees covered in Spanish moss. Our supper will feature vegetables from our farm, Georgia grown meats and seafood, wine/beer, & handcrafted drinks from Jovan of Sage’s Larder.
You don’t want to miss this Supper On The Farm!
Sunday Brunch Farmers Market
Location: 1977 Maybank Highway - Behind the Pour House
Day: Sunday Funday
Time: 11:00am – 3:00pm
Super excited to be participating in this world class event Charleston Wine + Food!
Featuring our “Low Country Burrata” a ball of mozzarella wrapped around our Pimento Fromage Frais Charleston Caviar then cold smoked with hickory chips. (BTW that’s our cold smoked Battery Park Brie in the shot,back right.) We’ll have that this weekend too.
In a bowl, mix together cream cheese, sour cream, mozzarella, parmesan, spinach, artichoke, hot sauce, red pepper flakes and garlic powder.
Form the cheese mixture into a football and wrap in plastic wrap. Chill for at least 1 hour.
While the cheeseball is chilling, make the breadcrumb topping:
Preheat oven to 350°F.
Toss the panko with grated parmesan, EVOO and some red pepper flakes.
Pop it into the oven for 10 minutes until the breadcrumbs are toasty.
When you are ready to serve, remove the cheese ball from the fridge, roll it into the toasted panko mixture to coat and form it into a football shape.
Use a few pieces of chives to make stiches on the top so it looks like a football.
Serve with crackers, crostini and breadsticks.
Be the best host or guest with one of our baked bries
Classic Cranberry & Pecan
Sun Dried Tomato & Pesto
Dark Chocolate & Blue Pearl Farms blueberry compote.
Add a cute baking crock.