Euro-Chicken Coop's

Here is a chicken coop that is designed in Europe and is like a playhouse for chicken's. I have been wanting to raise chickens for fresh eggs for a few years now. This one is only for 4-6 chickens and you can move it around the yard.
Check out their site.
http://www.omlet.us/store/store.php?cat=Eglu

Article on the Thomas Creek Beer Dinner

http://www.greenvilleonline.com/article/20090325/LIFE/90324036/1005

Great Article in Flavor and the Menu

http://www.flavor-online.com/articles.asp?pdfName=winter09_lang.pdf&artKY=1264

Food Shots

Pickling Watermelon

Finally Planting

This week I finally got some item's planted in the kitchen garden. I planted a few rows of Easter Egg Radishes.  I also planted a small amount of micro green's. Hope to have radishes in 20- 30 days. The Garden has been slow going over the last few weeks.  I hope to have it back on track very soon. Here is a pic of what they look like when picked.

Local Triggerfish

Local Triggerfish , Daufuskie Island Shrimp and Rice, Green Beans, Sweet Pimento Tarter Sauce

Wild Striped Bass

Tonight we featured
Wild Striped Bass, Anson Mills Carolina Gold, Early Spring Asparagus, Pickled Watermelon Vinaigrette, Easter Egg Radish.

Pickled Okra Tarter Sauce

Mobile Blogging

Hoop House.

I put up the frame for the hoop house today. I hope to get the plastic on tomorrow . Hello spring.


Mobile Blogging

Caw Caw Creek Bacon

We started using Caw Caw Creek bacon on our new menu. This bacon, along with Port Royal Shrimp and Anson Mills Grits are the main ingredients in our Gullah Shrimp. Over 95% of the Ingredients are from South Carolina. Here is some information from their web site.

Caw Caw Creeks is to provide you the most delicious pork you have ever tasted and to conserve heirloom pigs in an authentic sustainable environment. I strive to preserve traditional methods of agriculture, like masting pigs in oak forests and growing them slowly gleening crops like peanuts and English Peas, while introducing modern improvements where they are appropriate, like water lines and electric fencing.

Heirloom pastured pork is not rocket science, its what everybody used to do--but few do it because it is totally inefficient in terms of the typical industrial calculations of land use/labor/speed of growth. The few pigs that we finish each year use land that would produce millions of pigs in a confinement setting; heirloom pork grows slower than their hybrid counterparts;, and me working out in the woods with a bunch of pigs just doesn't go very quickly, thank goodness    cawcawcreek.com