Shopping, selling and eating local is a growing trend

Husk is another restaurant by Chef Brock and the Neighborhood Dining Group. Southern is the word for Husk as only southern products are used in this restaurant. You will find Deviled Eggs with Pickled Okra and Trout Roe, South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil. The Husk team participates in seed-saving and in-house pickling to infuse the dishes served to patrons of Husk. Chef de Cuisine Travis Grimes works with Chef Brock at this location.Chef Sean Brock of McCrady’s in Charleston, South Charleston uses Carolina Heritage Pork and local vegetables. The McCrady’s Restaurant uses as many sustainable, local products from farmers, artisans, and fishermen throughout the south. Chef Sean Brock pickles, cans and preserves from the produce that is not immediately used in preparation of menu items. Selecting the correct wine to go with your meal is made easy by Cappie Peete, McCrady’s wine sommelier. The bar is managed by Morgan Chapman.The Clay Pot, a restaurant in the historic district of Florence, South Carolina features Carolina Heritage Pork on their menu. The pictured dish was created by Ryan Whittaker from 116 Espresso and Wine Bar at Harvest diner at Columbia Art and Museum in Columbia, South Carolina.View the list »
Carolina Heritage Farm started with a few hogs as a hobby and is now a thriving farm in Florence, South Carolina which produces vegetables as well as pork products. Gra’ and Traci Moore‘s venture into hog raising and farming began in 2009. Their business quickly caught the eye of Slow Food who wanted to feature some of their pork products in on their dinner menu. Soon other local restaurants as well as fine dining restaurants in Charleston contacted the Carolina Heritage Farms.

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Local Farms are not only producing vegetables and herbs but meat for the table as well. Regional farmers are growing and selling to restaurants and individual patrons. Back yard gardeners are growing their own vegetables to supplement the family cupboards.

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  • Carolina Heritage Farm started with a few hogs as a hobby and is now a thriving farm in Florence, South Carolina which produces vegetables as well as pork products. Gra’ and Traci Moore‘s venture into hog raising and farming began in 2009. Their business quickly caught the eye of Slow Food who wanted to feature some of their pork products in on their dinner menu. Soon other local restaurants as well as fine dining restaurants in Charleston contacted the Carolina Heritage Farms.
  • The Clay Pot, a restaurant in the historic district of Florence, South Carolina features Carolina Heritage Pork on their menu. The pictured dish was created by Ryan Whittaker from 116 Espresso and Wine Bar at Harvest diner at Columbia Art and Museum in Columbia, South Carolina.
  • Chef Sean Brock of McCrady’s in Charleston, South Charleston uses Carolina Heritage Pork and local vegetables. The McCrady’s Restaurant uses as many sustainable, local products from farmers, artisans, and fishermen throughout the south. Chef Sean Brock pickles, cans and preserves from the produce that is not immediately used in preparation of menu items. Selecting the correct wine to go with your meal is made easy by Cappie Peete, McCrady’s wine sommelier. The bar is managed by Morgan Chapman.
  • Husk is another restaurant by Chef Brock and the Neighborhood Dining Group. Southern is the word for Husk as only southern products are used in this restaurant. You will find Deviled Eggs with Pickled Okra and Trout Roe, South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil. The Husk team participates in seed-saving and in-house pickling to infuse the dishes served to patrons of Husk. Chef de Cuisine Travis Grimes works with Chef Brock at this location.
  • Rebel Pie located in Timmonsville, South Carolina offers a pizza baked in an Authentic Neapolitan Style Wood Fired Brick Oven Pizza made with the finest fresh ingredients from local farmers. Owner Alan Cooke is working with Lone Palmetto Farms and Middle Sparrow Ranch for fresh produce, cheese and meats. Pizza dough is handmade to order served with a homemade tomato sauce which contains no sugar.
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, Florence Community Examiner

A Master Gardener that cares for many plants in her own gardens. She has written articles for Y!CN as well as gardening articles for Examiner.com and blogs at Wordpress.com

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