Lowcountry Local First

Eat Local Challenge Recipes: Mushroom Pasta Sauce with Venison Meatballs

Mushroom Pasta Sauce and Venison MeatballsAuthor: Becca Davidson, 2018 Growing New Farmers Program graduatePasta Sauce Ingredients:– About 4 cups local or home-grown tomatoes – peeled and chopped (or canned tomatoes)– 3oz. of tomato paste– 1 cup of mushrooms, thinly sliced, local preferred– 8 cloves

Community Supported Agriculture (CSA) 2019 Options

Online subscriptions are available for so many products these days, so why not subscribe to fresh local produce? That’s essentially what joining a Community Supported Agriculture (CSA) program is, providing a weekly or monthly bundle of seasonal local produce grown with love from a farm – or group o

Eat Local Challenge Recipes by Jamee Haley

The following recipes were produced by Lowcountry Local First’s Executive Director, Jamee Haley, and were featured in the April 2019 issue of Charleston Magazine.Appetizer: Carrot Crostini with Burden Creek Farms Goat CheeseServes 41 cup shredded local carrots1 tsp. fresh dill½ tsp. fresh lemon jui

Eat Local Challenge Recipes: Sheet Pan Supper and Shiso Lemon Shandy

Sausage and Veggie Sheet Pan SupperProvided by: Joy Carter, 2018 Growing New Farmers Program graduateIngredients: Chili cheese sausages from Wishbone Heritage Farm 2 sweet potatoes from spade and clover (or other local source) 2 red peppers from Ambrose Farm (or other local source) 1/2 lb. brussel s

Eat Local Challenge: Five Ways I choose to Eat Local

The following Eat Local Challenge post is by Stephanie Hodges of The Nourished Principles, which combines nutrition and public health practices to encourage healthier individuals, communities, organizations, and schools. This April is Eat Local Month here in Charleston, and I am thrilled to be a par

Eat Local Challenge: Traveling Like a Local with Sightsee Shop

This Eat Local Challenge story is provided by local lovers and SightSee Shop duo, Allyson & Joel. Follow the journey to their first retail + coffee shop opening up soon on Line Street.There’s this funny irony about the admonition to “travel like a local.” What does that even mean? Spend hundreds of

Eat Local Challenge Recipe: Breakfast Pizza

Breakfast PizzaProvided by: Katherine Ramirez, 2018 Growing New Farmers Program graduateIngredients: 1 lb. pizza dough from Rio Bertolini. Available at most local farmers market 9 oz. of alfredo sauce 3 medium eggs, scrambled. (Available from Wishbone Heritage Farms) 3 oz. of chopped green peppers.

Shifting Your Diet towards Local: Featured Post by MUSC Health

When people talk to me about what they can do to improve their diet, I don’t advise an outrageous overhaul. Instead, I encourage people to make small shifts they can stick with such as choosing water over soda, having a second serving of veggies at dinner or grilling instead of frying. Although thes

Eat Local Challenge Restaurant Supporters

The below list is compiled of LLF member restaurants who submitted menu items to be included in this special promotion. If you represent an active member restaurant and wish to be added, please e-mail Jordan.5Church CharlestonExecutive Chef Adam will be offering an appetizer to support local. Panzan

2019 Eat Local Challenge Team Leaderboard

*This list is finalized as of 5 p.m. on April 30, 2019. Thank you all for participating!1st place:Amplified Ag – 90 individuals2nd place: GrowFood – 76 individuals3rd place: MUSC – 54 individualsOther participating teams include:CHS TodayCharleston Farmers MarketCroghan’s Jewel BoxFalko MotorsGrassr

#HowIEatLocal Instagram Contest

We want to see how you eat local throughout April! Participate in our fun Instagram contest beginning April 1 to showcase your shift in habits to support local farmers and fishermen. Once the challenge is complete, the local habits that you develop will be important to continue supporting our local