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Category: Ambrose CSA

Slatherin’ Sauce and Pig Swig: 2 ways SC spices up your summer

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Monday June 13th, 2011

by Scott Wink of Charlestonfoodbloggers.com

Charleston, SC  –   There are two new products on the shelves of many Piggly Wiggly grocery stores in South Carolina that we think you need to try.  Sometimes summer cookouts and grilling can lead to uninspired dishes that end up over cooked and bland.  We encourage you to break out from the grilling rut using two new local products to add flavor and fun to your cookouts.  Slather Brands, based out of Charleston, SC, is producing a new BBQ sauce called “Slatherin’ Sauce” in Original Recipe and Spicy Recipe.  The sauce can be found at many Piggly Wiggly’s in South Carolina, Whole Foods throughout the southeast and many gourmet grocery stores throughout the country. Click here to find a location near you or simply buy online.  Robin Rhea’s unique sauce has no artificial flavors or colors and contains no high fructose corn syrup.  It is also gluten free and preservative free.  So what does it have you ask? The Original Recipe is tomato based and sweetened with real sugar, honey, pineapple, and cane juice.  The Spicy Recipe has that same base but with some extra red peppers and spices for a nice kick.  The ingredients of this sauce makes it much better for grilling or caramelization than most other sauces due to its’ high sugar content  ( per 2 tbsp:  50 calories, 12 grams of carbs).  Although most people tend to have a favorite BBQ sauce when it comes to pulled pork or chicken I have found that people tend to be more open minded when it comes to beef ribs. 

     The other new product is “Pig Swig”.  It is the new private label craft beer only available at Piggly Wiggly grocery stores in South Carolina.  Pig Swig has two formulas:  Pig Tail Ale (American style amber) and Pig Pen Pilsner (light German style pilsner).  The beer is being brewed by Thomas Creek Brewery in Greenville, SC.  The bottle design screams summer picnics. It also has a cute picture of a little pig trying to get to the bottom of a glass of beer to finish the last drops.  This product is a great reminder of how Piggly Wiggly embraces both the local businesses (Thomas Creek and Slatherin’ Brands) and fun.

     We are going to show you how to put together an amazing summer BBQ experience for your family and friends featuring these two products.  We took a bottle of Slatherin’ Sauce, pre-sliced watermelon, Pig Swig, and beef ribs all from Piggly Wiggly and a head of cabbage and carrots we got in our Ambrose Farm CSA share to create this meal.



     The cabbage was shredded very quickly using a KitchenAid.  Any other food processer will work…..or just a knife if you have extra time to kill.  A good cole slaw recipe can be found here from Betty Crocker. We like minimal mayo/dressing/sour cream  and a good balance of salt, pepper, and vinegar.  I also think the crispness of the cabbage and carrots it key to success.



     The beef ribs were slowly cooked on a gas grill for several hours in order to make them tender.  You will need to keep the temperature between 200-225 degrees if possible so that they cook evenly without burning.   You can use a little dry rub spices on them to begin with and then as the ribs get within about 30 minutes of being done you can slather on the Slatherin’ Sauce.  Waiting until close to the end of the cooking process helps make sure the sauce does not caramelize too much and burn before the meat is done.

     Other side dish ideas for this meal are fresh pickles or biscuits with jelly.

Ambrose Family Farm CSA Spring Blog

April 10th, 2011

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Day 2: Lemon Rice Soup (rice, asparagus, ham) a mixed green salad with radishes, cherry tomatos and feta cheese, with garlic bread.



Day 3:  N/A

Day 4:  Baked Halibut with a Korean BBQ glaze and sauteed bok choy.

Day 5:  N/A

Day 6:  Ambrose spring picnic!!!



Day 7:





April 6th, 2011


   Today we picked up our first share of Ambrose Farm’s produce at the Mount Pleasant drop off point.  Here is what we got:
1 large Romain lettuce
1 head of cabbage
1 bag of mixed greens
1 large bok choy
6 carrots
3 radishes
1 green garlic
3 Pete’s sweet onions
6 asparagus
1 pint of strawberries







CSA HINT #1:   EAT THE MOST SENSITIVE ITEMS FIRST!!!


In this share the bag of mixed greens will wilt the quickest. The other fast wilting item we get is basil. You can slow the basil wilting process by cutting the stems and putting them in water….similar to a fresh cut flowers.

For our first dinner with the spring produce we made a salad with the mixed greens and topped it with carrots, radishes, almonds, and croutons.  We made a strawberry vinegrette to top it off.

Day one use:
– 1/2 bag of mixed greens
– 2 carrots
– 1 radish
– 1/3 a pint of strawberries







March 23rd , 2011


The Ambrose Spring Season is almost here!!!!

     To kick off the 2011 spring season Ambrose Family Farm CSA will be having a member pot luck coming up in the next few weeks.  Us here at the Charleston Food Bloggers are going to be sharing our CSA experience with you week after week. We are going to show you what we got in our share, what we cooked with it (recipes included when possible) and what we did with any left overs we could not finish. That means creative freezing, canning, or just plain old giving it to the neighbors!  Check back all spring to keep track of our journey or to get recipe ideas. The easiest way to follow us is on Facebook. Click the link above to “Like” us.



Feb 23rd, 2011


The Ambrose Family Farm CSA “Come Meet Your Farmer” reception at the Wickliffe House in downtown Charleston.


For those of you who are members of the CSA you can skip the next paragraph while I catch everyone else up to speed.

      Let’s start off with the basics. What is the Ambrose Family Farm CSA? The Ambrose family owns and operates a family farm on Wadmalaw Island just south of Charleston, SC.  A CSA or Community Supported Agriculture is basically a partnership between a farmer and a group of local residents.  The residents buy a portion or share of the farmers potential harvest. In return the farmer grows and delivers the produce directly to the resident.  This partnership eliminates the mark up grocery stores charge for the produce, gets it to the resident much faster and fresher, and the resident can be confident in the quality….no E. coli spinach here!!! The Ambrose CSA is run mainly by Pete and Babs Ambrose with much, much, help from their family and friends.  Besides the CSA they also have U-Pick items, a bakery, a market, and a cafe called the Tomato Shed Cafe on John’s Island.  If you haven’t eaten at their cafe you need to go out there for lunch….it is gooooood.  Check out this menu. (FYI….the sides are my favorite part of the meal)  I believe there are still some shares available for the spring season. Go to their website for more information.  http://www.stonofarmmarket.com/index.html 

      Now that I know everyone is somewhat familiar with the Ambrose Farm lets talk about this reception and the upcoming spring season. This was the second reception at the Wickliffe House that I have been to. Last year’s was equally as nice.  The reception was open to CSA members and friends of the farm.  It is basically a fantastic way that Pete and Babs say “thank you for your support”.  I also enjoy it because it is catered (by Mediterra Catering) using as much produce from the farm as possible. It also gives me ideas of ways to use my produce for the upcoming year.  That can get pretty tricky. Think of it this way. Most people have probably never even cooked a fresh eggplant. During the spring or fall CSA you get one almost every week. I know what you are thinking,  “One eggplant a week how can that be tricky”. Well those fresh Ambrose eggplants are HUGE!! Seriously. I will show you pictures of them this spring. 10 weeks of creative eggplant recipes can be tricky but delicious. So here at the Charleston Food Bloggers we are going to share our CSA experience with you week after week. We are going to show you what we got in our share, what we cooked with it (recipes included when possible) and what we did with any left overs we could not finish. That means creative freezing, canning, or just plain old giving it to the neighbors!  Check back all spring to keep track of our journey or to get recipe ideas.

  Lets get back to the reception.  The outdoor tables and center pieces looked nice and were creative. They were potted rosemary bushes.  They had an outdoor frying station cooking up samosas filled with spicy sweet potatoes and beautifully cut and plated right in front of you as seen in the pictures below.  Inside there was plenty more goodies. Dishes of greens, grits, lemon broccoli, turnip and potato cakes, and a cracker crust white pizza with pesto, fontina cheese and arugula.  There were also two bars and a salad station.  Best of all there was farmer Pete and Lyla Ambrose.  Babs was missing due to being under the weather so I know she will enjoy seeing these photos. We hope you get to feeling better and look forward to the upcoming season.  We would like to thank the Ambrose family for all you do to feed the community.

One of my favorite quotes is by Will Rogers. He said, “You got to do more than live in the country to be a farmer”.
Soooo true.

-Charleston Food Bloggers