Author Posts

Alison Pierce


Blog · GrowFood Newsletter

Warehouse Recipe: Gluten-Free Coffee Cake from Basic Kitchen, Roasted Butternut from Sorghum & Salt

Tuesday, March 12, 2019

This month, we’re sharing not one, but two glorious recipes using Lowcountry Creamery goods. The first is a gluten-free coffee cake from our friends at Basic Kitchen, which replaces regular ol’ sour cream with rich crème fraiche. The second is roasted butternut squash with harissa, buttermilk vinaigrette, feta and pumpkin seeds from Sorghum & Salt. You’ll want to lick the bowl! Gluten-Free Coffee Cake from Basic Kitchen 2/3 cup of chopped pecans …

Blog · GrowFood Newsletter

Warehouse Recipe: Edamame Hummus by GrowFood Carolina’s Alison Pierce

Tuesday, February 12, 2019

  Frozen edamame is spun with a touch of white miso, tahini, lemon and salt. The result is a creamy snack that nods to Spring and garden shades of green, best paired with your favorite chip or crudité. Pro tip from the warehouse: Frozen edamame frozen together? Bang your bag on the kitchen floor a few times to break up the beans needed for your recipe. Edamame Hummus…

Blog · GrowFood Newsletter

Warehouse Recipe: Roasted Fingerling Sweet Potatoes with Greek Yogurt Whip by Chef Tori Schumacher

Wednesday, January 16, 2019

This month, Tori Schumacher, chef de cuisine at The Ordinary, shares his simple and seasonal sweet potato recipe. To get started, grab two handfuls of fingerling burgundy sweet potatoes, fresh sprigs of thyme and two bay leaves. While your potatoes roast in a warm oven, whisk Lowcountry Creamery yogurt and cream together and add a splash of lemon juice. Read the full recipe using the…

Blog · GrowFood Newsletter

Warehouse Recipe: Brown Butter Radishes and Greens by Chef Shuai Wang

Tuesday, October 23, 2018

Another major player in Charleston’s food scene and a close friend of GrowFood Carolina, Shuai Wang, is also inspired by Japanese tradition and cuisine. In 2014, together with his wife, Corrie, Shuai debuted Short Grain, a pop-up restaurant and food truck that celebrates local farmers and fishermen. This month, Shuai shares his recipe for brown butter radishes and their greens, which calls for a hot cast iron pan, a local pear, ricotta, pecans and…

Blog · GrowFood Newsletter

Warehouse Recipe: Maple Bacon & Egg Ice Cream by Chef Marc Collins

Thursday, September 20, 2018

Circa 1886’s Executive Chef and a founder of Charleston Wine + Food Festival, Marc Collins, was thrilled when we asked him to share a recipe using September’s secret ingredient: local eggs. Chef Marc and his team are big fans of Watson Farms eggs for their bright yellow yolks and the richness they bring to every dish, especially the restaurant’s in-house ice creams. Cue…

Blog · GrowFood Newsletter

Warehouse Recipe: Poached Asian Pear Tart by Chef Bernd Gronert

Friday, August 17, 2018

Chef Bernd Gronert is the Baking and Pastry Coordinator at the Culinary Institute of Charleston at Trident Technical College. You might recognize him as Chef B (his twin brother is Chef A) of the Cypress Hill Farm produce booth at the Summerville Farmers Market. This month, Chef Gronert is sharing his recipe for a poached Asian pear tart. Poached Asian Pear Tart by Chef Bernd Gronert For this recipe, you’ll need ingredients for a cookie dough,…

Blog · GrowFood Newsletter

Warehouse Recipe: Stew Peas by Charleston chef BJ Dennis

Tuesday, July 17, 2018

Community chef and advocate BJ Dennis is known and adored for his Gullah-Geechee cuisine. This month, he’s sharing one of his favorite Lowcountry field pea recipes: stew peas. To recreate this simple, hearty dish, you’ll need fresh field peas, four ripe Johns Island tomatoes and a hot pepper. Stew Peas 4 large ripe Johns island tomato diced skin on or off (try Rosebank Farms) 3 cups…

Blog · GrowFood Newsletter

Warehouse Recipe: Life Raft Treats’ Buttermilk-Blueberry Ice Cream

Wednesday, June 20, 2018

This June, beat the heat with this sweet from Life Raft Treats! Charleston chefs Cynthia Wong (of James Beard Award nomination fame) and Mary Oster share their recipe for Buttermilk-Blueberry Ice Cream, complete with a blueberry swirl crafted using Lowcountry Creamery buttermilk and Black Pearl organic blueberries. For the ice cream base ½ cup whole milk 1 ½ cups heavy cream 6 egg yolks ¾…

Blog · News

Seasonal Selections: March’s Milk March

Thursday, March 22, 2018

Before the sudden burst of fresh vegetables, we, at GrowFood Carolina, are celebrating a few of our favorite products that are available year-round, including all things dairy: Lowcountry Creamery milk, yogurt and crème fraiche and cheeses from Split Creek Farm, Burden Creek Dairy and Charleston Artisan Cheesehouse. South Carolina’s homegrown dairies need our support now more than ever. Dairy prices nationwide are dropping…

Blog · News

Seasonal Selections: February’s Buzzworthy Partnerships

Wednesday, February 21, 2018

Our plates would look a lot different without pollinators. Birds, bees, butterflies, moths, wasps, beetles, and bats all support the health and growth of plants and the world’s food supply. A 2016 report, by 124 United Nations-organized countries, found that plants that rely on pollinators account for 35 percent of global crop production volume. But, pollinator numbers worldwide are declining due to pesticides, parasites, climate…

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