Sunday, February 28, 2010

Smoked St. Louis Style Ribs

Lime Basil

Rare and tasty, this unique basil originated in Thailand. Works wonders in salad dressings, salsa, margaritas, vinegars, fish and standard basil recipes. Has a stronger citrus flavor than lemon basil. I'm going to give it a try this year.

Saturday, February 27, 2010

Gullah Shrimp and Grits
Chef Shaun Garcia
2 to 3 slices Caw Caw Creek Bacon Diced
Cooked Anson Mills Grits, for 4 to 6 people
1 to 1 1/2 pounds cleaned and peeled Wild American Shrimp
1 small onion, finely minced
1 red pepper, finely minced
2 cups diced tomatoes
salt and pepper to taste
1/4 cup cream
1Tablespoon cold butter
Cook off Bacon and set aside save ¼ of the bacon fat, add onion peppers and start sautéing, add shrimp and tomatoes, finish with cream,butter and bacon serve over grits.

Friday, February 26, 2010

Soby's Sunday Supper Starting Soon

your choice of a fancy meat &
three family-style sides!


Thursday, February 25, 2010

The Upstate Farmer Alliance

The Upstate Farmers Alliance is a small group of local family farms dedicated to the production and distribution of all-natural beef, pork, chicken, turkey, lamb and other meats, with a desire to see our families and communities regain an appreciation for food raised in humane, clean, healthy ways. Through our private processing facility, we offer custom, state inspected butchering and vacuum packaging for others in the community who wish to process their home-raised animals in a clean, healthy environment. We also offer our exceptional quality meats to you through on farm sales, and through the UFA processing facility and other local venues. Our Vision is to move beyond “alternative” food supplies to producing the type of food needed for every individual who believes “you are what you eat” and that life can again be fun, healthy and meaningful. We hope you will join us.


Wednesday, February 24, 2010

Local Sustainable Heritage Eggs

From Good Things Grow Here a
Sustainable Micro Farm in Travelers Rest

Chicken Tractor (mobile egg maker)

Here is a really nice chicken tractor that a farm near Charleston has .  I would love to have one for my  farm.

Beer Dinner With Highland's Brewery

We only have a few seats left call to make you reservation

Chefs Choice Hors D’Oeuvres
Organic Pale

First Course
Brown Family Farm’s Beef Carpaccio,
Soy,Avocado, Fried Shallot, Arugula
St.Terese’s Pale Ale

Second Course
Lobster, Spicy Rouille, Granata’s Flatbread, Basil
Kashmir IPA

Third Course
Braised Fresh Bacon, Rutabaga, Skillet Mustard Greens,
Pulled Pork Consommé
Gaelic Ale

Fourth Course
“Hot Chocolate & Doughnuts”
Spiced Hot Cocoa, Jelly & Mocha Filled Doughnuts
Black Mocha Stout

Monday, February 22, 2010

My New Favorite Magazine

Urban Farm® Magazine
New from the editors of Hobby Farms and Hobby Farm Home!
It doesn’t take a farm to have the heart of a farmer. Now, due to a burgeoning sustainable-living movement, you don’t have to own acreage to fulfill your dream of raising your own food. The newUrban Farm® magazine, from the editors of Hobby Farms, will walk you down the path to self sustainability.
« We're following urban farming in the news »

Urban Farm® magazine’s mission is to promote the benefits of self sustainability and to provide the tools with which to do it on any size property. Urban Farm® reaches out to those in the city and suburbs, those who are inspired by the local food movement and who want to start raising chickens and growing food for themselves, supporting local agriculture and living more sustainably.
Urban farms are popping up all over America. However, things are different on an urban farm, versus a rural hobby farm. With less space to work with, projects must be scaled down, efficiency becomes crucial, and one must be resourceful to use every inch of space and recycle every unused object into something useful.
Urban Farm® is informational and inspirational, filled with how-to projects, profiles of urban farmers across America, “green” and innovative products, and of course, recipes for preparing your homegrown vegetables, eggs and other farm bounty.

Saturday, February 20, 2010

I'm Building a Chicken Coop!!!!!!!!


1. The coop and run are your chickens’ house and yard. They are also your chickens’ defense against predators—animals like raccoons, coyotes, hawks, rats, and foxes find chickens as tasty as many humans do. The run should be enclosed with wire mesh. It is important to bury the mesh in the ground to keep burrowing animals from digging under it.
2. The coop needs to have good ventilation, which helps prevent respiratory diseases while also protecting your chickens from the wind and the rain. Chickens can withstand cold temperatures, but they must be able to seek cover from a direct, cold wind.
3. The coop must be easy to clean so bugs and bacteria don’t accumulate.
4. The run should provide space. Ten square feet of roaming space per chicken is a good general rule, or half that for a bantam.
5. Provide a feeder and waterer. Hang the feeder about 6 inches off the ground to prevent the chickens from spreading food around the run.
6. Chickens like to roost—or perch—at night. Install roosting poles or elevated horizontal strips of wood for your chicken to sleep on. Place a removable tray under the roost to collect droppings and allow for easy cleanup.
7. Nest boxes should be approximately 1 square foot and filled with a soft material like wheat straw. This is where your hen will lay her eggs. These should be raised off the ground, but placed lower than the roosting poles. They also should be easily accessible from the outside for cleaning and egg-gathering.

Monday, February 15, 2010

Thank You

I would like to thank everyone that dinned with us over the last three weeks for the show Wicked. It was very busy at times but we made a lot of people happy and had a great time doing it. As the days start to get longer and you hear the song bird start to sing you know spring is on our hills. So hope you are ready for a busy spring of becoming a farmer and new menus ideas. Again Thank you so much for you business.


Wednesday, February 3, 2010

Tuesday, February 2, 2010

R. Stuart Wine Dinner at The Loft at Soby’s

Tuesday, February 9th

Meet Patricia Rogers-Ridgeway of R. Stuart Vineyards, and indulge in a six course meal prepared by Soby’s Chef de Cuisine Shaun Garcia and five featured wine pairings from R. Stuart Vineyards. The event begins at 7pm, and seating is limited, so please call soon for reservations (864.232.7007). $65 per person. If you are interested in learning more about R. Stuart wines, please visit

First Course:
Chefs Choice Hors D’Oeuvres
Rosé d’Or, Brut NV

Second Course:
Pan Seared Scallops, Carolina Gold Rice Grits,
Green Tomato Nage
2008 Big Fire Pinot Gris

Third Course:
Ashley Farms Duck Confit, Frisee, Farmer Cheese, Picked Cherries,
White Balsamic Vinaigrette
2007 Big Fire Pinot Noir

Fourth Course:
Pan Roasted Striped Bass, Winter Root Vegetables.
Caramelized Onions, Blood Orange Marmalade
2007 Autograph Pinot Noir

Fifth Course:
Pulled Local Beef Short Rib, Garganelli Pasta, Wild Mushroom Cream,
Poached Farm Egg, Snow Cap of Parmesan Cheese
2006 Daffodil Hill Pinot Noir

Banana’s Fosters, Rum Ice Cream