Week 1 of 4: Eat Local Challenge
Eat Local Challenge | Week 1 of 4

LET THE CHALLENGE BEGIN! Eat Local Month kicks off Tuesday April 1st, and that means it is time for you to begin shifting at least $10 of your weekly food budget towards our local food system. We are looking forward to hearing all about your journey to local eating - so be sure and share your stories and photos by tagging Lowcountry Local First in your social media posts and utilizing the #eatlocalchs tag.

Eating local is for everyone, and the ways you can shift towards eating local are endless! Don't forget our CHALLENGE RESOURCES page (start there, y'all!). Here are some different ways to start the shift:

  • Shift at least $10 of your weekly grocery budget to local food. Ask for local products at your grocery store.
  • Attend an Eat Local Month Event.
  • Shop one of the many famers markets and chat with a farmer about what is in season.
  • Eat seasonally using our Ripe Chart, showing what's fresh and in season in the Lowcountry.
  • Sign up for a CSA (Community Supported Agriculture share) with the help of our 2014 Farm Fresh Food Guide.
  • Try one new veggie or fruit each week.
  • Ask your server what's local on the menu when dining out.
  • Buy your seafood fresh off the dock from Crosby’s Seafood or sign up for a CSF (Community Supported Fishery share).
  • Grow your own food in your yard or a community garden.
  • Preserve fruits or veggies (jar, freeze or dry) to enjoy later.
  • Throw an "All Local Dinner Party."

Featured Eat Local Month Event
5% Day at Whole Foods Market today! Kicking off Eat Local Month, LLF is honored to be the recipient of Whole Foods Market 5% Day on April 1, 2014. Five percent of their day’s sales will go towards LLF’s Sustainable Agriculture program. Come meet the LLF team and some of the local farmers and producers that provide local products through Whole Foods Market. Be sure to purchase your April 19 Farm Tour tickets at Whole Foods Market, April 1 – 18 or online.

Up Next:
APR 9: April Lowcountry Local First Member Mixer (LLF Members only, Join HERE)
APR 12: Plow to Chow at the Charleston Farmers Market Launch (Free)
APR 19: Lowcountry Farm Tours (Tickets)
APR 27: 7th Annual Chef's Potluck (Tickets)
APRIL 1-30: Eat Local Challenge (Free)


Linda Watson, author of Wildly Affordable Organic and founder of Cook for Good, is featured in the March/April 2014 edition of Mother Earth Living magazine for Eating Organic on a Budget, where she shares her shopping and cooking plans for eating organic on a food stamp budget. A strong proponent of cooking fresh, healthy, and local, Linda has developed an efficient, effective, plant-based system that allows anyone to eat well at every meal on the equivalent of a SNAP budget. The first chapter of her book and several recipes are included in the article.

Local Food Fact

39  -  The number of fruits and vegetables produced locally here in the Lowcountry. Add to that meat, dairy, eggs, and seafood and you'll see the incredible variety of local foods available right here in our community.

Grilled Asparagus with Backyard Citrus

This spring recipe developed by The Lee Brothers was featured by The Local Palate Magazine. The combination of the asparagus, which is just coming up from the ground, and the grapefruit, which is just falling off the tree, is the epitome of eating seasonally.

  • 1 large grapefruit, preferably a ruby variety
  • 1 large orange
  • 1½ teaspoons kosher salt, divided
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons canola oil or other high-heat oil such as vegetable or grapeseed, plus more if needed
  • 2 pounds asparagus, trimmed of any woody ends
  • Freshly ground black pepper to taste

1. With a zester or microplane grater, scrape a few curls of grapefruit and orange zest from the skin of the fruit for garnish and reserve. Segment the grapefruit and the orange over a bowl to preserve juice. Squeeze the pith over the bowl to extract juice from any remaining pulp. Gently strain the segments, reserving segments and juice in separate bowls.

2. Add ½ teaspoon of salt, vinegar, water, and Dijon mustard to the bowl with the grapefruit juice and whisk to combine. Pour in olive oil, whisking to emulsify.

3. Pour the canola oil into a shallow roasting pan and add the asparagus. Season with remaining salt and some black pepper. Transfer to a gas or charcoal grill over a hot fire and cook uncovered (in batches if necessary), turning as the asparagus blackens, about 6 minutes total. (Note: if your grill grate might allow the asparagus to fall into the grill, use a perforated grill pan.) Cook, partly covered, 3−4 minutes until the asparagus is blackened on one side. When all the asparagus is nicely charred, transfer to a serving platter.

4. When all the asparagus is on the platter, scatter the reserved grapefruit evenly over the asparagus. If the dressing has broken, whisk to re-emulsify, pour it over the asparagus, garnish the platter with the reserved zest, and serve.

Share Your Experience
Don't forget to share your photos and tag us on social media along the way: #eatlocalchs
Instragram: @LowcountryLocalFirst
Twitter: @LowcountryLocal

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