News

Baked Brie recipe OR come pick up an already made at this weekends markets

Half Baked Harvest with a Grate video, try this at home with our Battery Park Brie or pick up one of our pre-made baked bries (just defrost & bake)

 Pastry Wrapped Baked Brie with Maple Butter Roasted Apples. Do you remember that apple butter I made on my stories yesterday? Well, now everyone is asking what you make with apple butter. MAKE THIS. It’s cheesy, flaky and really, what's better than melted brie, apple butter, and and pastry? Not much. Recipe below and linked in profile. Happy fall Sunday. PS. the apple butter recipe is highlighted in my stories. ...
2 honeycrisp apples, sliced
2 tbs salted butter
2 tablespoons real maple syrup
1 sheet frozen puff pastry, thawed
1 wheel of brie
2 tablespoons apple butter

Combine the apples, butter, and maple. Transfer to the oven and roast at 425 for 25-30 minutes.

Lay the puff pastry flat on a parchment lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. Spread the apple butter over, then fold the corners of the pastry over the brie. Brush the pasty with beaten egg. Bake for 20-25 minutes .

Spoon the apples over the brie. Top with fresh thyme. Enjoy

 

 

 

Summer markets ... come cool of with us

Happy summer heat!  

They say the heat is going to break here in CHS!!

Monday 

Making cheese... Kiawah Farmers Market

Tuesday

Making cheese...Mount Pleasant Farmers Market 

Wednesday

Making cheese, we will be in the shop.

Thursday

Making cheese - we will be in the shop

Friday

Making cheese & prepping for weekend markets

Saturday

Charleston Farmers Market 

Forsyth Farmers Market

The Summerville Farmers Market

 

Sunday

Sunday Brunch Farmers Market  

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