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Are you ready for this holiday season?

Are you ready for this holiday season?

Be the best host or guest with one of our baked bries; Classic Cranberry & Pecan, Sun Dried Tomato & Pesto or Dark Chocolate & Blue Pearl Farms blueberry compote.

Cute baking crocks make both a great gift idea.

Pre-order for pick up at your farmers market 843-608-9118 this Saturday or Sunday Brunch Farmers market or at our shop in West Ashley on Monday 11/19 9am-5pm.

Gobble yours before they’re gone!

 

 

 

Calling ALL locals come out to the market today!

The Mount Pleasant Farmers Market will be open with many of us vendors in attendance.

Hope to see you there!!

Markets Have Sprung - Join us this week...

Join us this week AMAZING opening day at the farmers markets and happenings!

Tuesday:

Mount Pleasant Farmers Market: Opening Day from 3:30 – 7pm

Location: We are right in front and center under the pavilion

Wednesday:

Wine Down Wednesday: Opening Day from 5:30 – 7:30pm

Join us for delicious cheesy hors d’oeuvres, wine and live music.

Location: 1400 Old Towne Road Charleston, SC 29407

Directions

Thursday:

Sullivan’s Island Farmers Market: Opening Day from 2:30 – 7pm

Location: 1921 I’On Avenue (in front of Poe Library)

Bluffton Farmers Market: 2- 7pm

Saturday:

Charleston Farmers Market: Opening Day from 8 – 2pm

Summerville Farmers Market: Opening Day from 8 – 1pm

Forsyth Farmers Market: from 9 – 1pm

Columbia “Soda City” Farmers Market: from 9 – 1 pm

Port Royal Farmers Market: from 9 – 12 pm

SPECIAL Saturday Event

Butcher & Bee Bazaar Night Market: 9pm – 1 am

FlowerTown Festival, Come join us for the best grilled cheese EVER!

 

March 27- 29, 2015
Friday & Saturday 9am-6pm
Sunday 9am-4pm
We are so excited we are participating in the FlowerTown Festival
Please join us in the Park!!

 

Recipe of the week by Greg | Chef and Cheesemaker

RED ONION CHUTNEY 

 

2 quarts of medium cut Julianne red onions

1/4-cup olive oil 

2 teaspoons of salt

1/2 teaspoons of black pepper

1/2 teaspoons of Cayenne

1/2 teaspoon of crushed red pepper

4 oz. of sugar

1/4 cup of vinegar 

 

STEP ONE:

 In a skillet place the oil and heat on a medium flame, or about a six or seven on an electric stove. When oil is hot, add the onions and sauté slowly until they become soft and a little brown. 

 

STEP TWO:

Turn to low heat. 

Add all your seasonings and sauté for a few minutes. 

 

STEP THREE:

Add sugar and stir in until it has completely dissolved. 

 

STEP FOUR:

Add vinegar and stir in until it's completely incorporated. Continue to cook slowly until onions become sticky and liquid are syrup like consistency. 

 

You should jar and age for a month for optimum flavor.

You may also chill and serve right away. 

If you are unfamiliar with jarring food please visit this link.  http://www.freshpreserving.com/getting-started

 

I love this chutney with crostini and my favorite cheese, Battery Park Brie.    

 

Greg 

Chef and Cheesemaker

 

 

Charleston Artisan Cheesehouse New Website launch

EXCITING day, launching our new website today.  We have come a long whey in less than a year. 

This is just one of many firsts we've experienced and/or created in the past 10 months. 

Looking forward to the new year and the exciting challenges that awheyt.