Thursday, October 25, 2018 Blog · GrowFood Newsletter · News

A Word from the Warehouse – October 2018

by Sara Clow
October’s cooler days and nights are beginning to deliver many of our favorite things: kale, broccoli, cabbage, fennel and radishes. To celebrate the start of the fall harvest, we are highlighting our favorite, zippy root vegetable–the radish.

Over the last seven years, GrowFood Carolina has successfully partnered with South Carolina farmers to diversify the radish harvest. This collaboration means chefs and consumers like you have access to multiple local varieties and a full rainbow of color and spice. We love a Cherry Bell as much as the next food hub, but let’s talk about the sassy French Breakfast, mysterious Spanish Black and gorgeous Watermelon Radish. Some of our favorite radishes come from Wabi Sabi Farm in Cordesville, South Carolina.

Our team calls Jimmy Livingston “the Radish King.” Together with his wife, Jo, Jimmy launched Wabi Sabi seven years ago and started growing strawberries. Wabi Sabi Farm is now known for its sweet, spicy and juicy radishes. We love them roasted, pickled, or thinly sliced and thrown on a taco.

Jimmy, an artist, wanted the farm to embody wabi-sabi, a traditional Japanese ethos that seeks beauty and balance in imperfection and impermanence–a good fit for farming in South Carolina. Despite challenges like heat, humidity, strong and more frequent storms, and crazy bugs, the Livingstons have embraced land stewardship and community education. This year, more families and people picked strawberries at Wabi Sabi than ever before. Anyone up for a radish U-pick?

P.S. There’s still time to pick up tickets to the best warehouse party of the year! Learn more about our Fifth Annual Mushroom Gathering and RSVP here.

Featured Story

Despite continuing big storms, advocates say S.C. farmers have options

Following Hurricane Florence, Coastal Conservation League Chief Conservation Officer Lisa Turansky spoke with Statehouse Report about how to help South Carolina’s small farmers prepare for a changing climate. For example, GrowFood Carolina, a project of the Conservation League, is leading efforts to create a statewide food hub network and advocate for diversified specialty agriculture.

Read Full Article

Featured Recipe

BROWN BUTTER RADISHES AND GREENS BY CHEF SHUAI WANG

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 Bulls Bay Saltworks sea salt.

Get the Recipe

Post of the Month
Quote of the Month

“Wabi-sabi nurtures all that is authentic by acknowledging three simple realities: nothing lasts, nothing is finished, and nothing is perfect.

-Richard Powell


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