Local Produce or Homegrown
Did you know that local produce (and food in general) is actually healthier and better for you? That’s because it’s shipped within 24 to 48 hours after harvest which means it is ripe when picked. Produce that is not local is picked before it’s ripe which results in a loss of nutrients.
There’s a difference between local and homegrown. Local produce is defined as that that grows within a 100 mile radius. Homegrown is defined as being grown here in Horry County soil. The featured photo shows some delicious homegrown white corn we just got in from Winburn Farms in Aynor. According to their employee, Fernando Diaz, the corn was just picked this morning.
In addition to supporting the local farmers and economy, buying local also has a positive impact on the environment. You see, local produce is nearly always grown organically. That means no chemicals and no negative impact to the environment. Also, because these fruits and veggies are not transported from hundreds or thousands of miles away, there is a lower carbon footprint associated with them since they don’t travel as far to get to you.
Other Benefits to Buying Local
Another benefit to buying local? There is a significantly lower chance of contamination. The less the food is handled before it arrives on your table, the lower the chance of any type of bacteria transmission. Knowing where your food was grown and who grew it is great information. Ever wonder where that bag of droopy lettuce was grown or how many hands touched it before you made your salad?
Buying local means you have a stake in what you’re eating. The produce manager at your local grocer, she can tell you when those peaches were picked and where they were grown. The deli manager? She can order that special cheese you like so much. The meat manager? He can ensure you get that perfect cut. For more information on the benefits of eating fresh, you can check out this article.
Here’s a wonderful recipe for Frogmore Stew (often compared to a Low Country Boil). Boulineau’s has all of the ingredients you need to prepare this flavorful Southern treat!
3 Fresh Vine-Ripened Tomatoes, cored and coarsely chopped
3 Cups of Bloody Mary Mix (aisle 3)
½ stick of unsalted butter
1 tablespoon extra virgin olive oil
2 stalks of celery diced in ¼ pieces
3 cloves of minced garlic
3 tablespoons finely chopped shallots
1 tablespoon of fresh lemon zest
2 tablespoons each of fresh thyme and parsley
4 ears of fresh white corn cut into thirds
16 small new red potatoes
5 cups of shrimp stock
1 tablespoon each of Old Bay Seasoning and Chef Paul Prudhomme’s Blackened Redfish Magic (aisle 14)
4 pounds of fresh shrimp (21-25 count)
3 pounds of homemade Cajun or Hot Italian sausage
2 lemons thinly sliced
1 lime thinly sliced
1 teaspoon of sea salt
Fresh ground pepper to taste
Place a seven quart Dutch oven over medium heat.
Add butter and olive oil.
Once the butter and olive oil have melted and blended together, add celery, shallots, and garlic.
Stir and cover and cook until al dente (3 to 4 minutes).
Place shrimp, sausage, potatoes, lemon and lime slices to the side for later use.
Add all remaining ingredients and fold together.
Cover and simmer for 12 to 15 minutes stirring occasionally.
Add potatoes and sausage. Mix well to coat evenly.
Cover and cook for an additional 8 to 10 minutes.
Add shrimp and lemon/lime slices. Stir well to ensure all ingredients are blended.
Cover and simmer for an additional one minute.
Remove from heat,. Uncover and stir once more.
Replace cover and return to heat for 3 to 4 more minutes.
Serve with freshly baked bread.
At Boulineau’s we do all that we can to support our neighborhood farms. We get our corn from a farmer in Aynor. Our blueberries come from a farm in Loris. We feature a selection of fresh, local fish that comes right off the boat. And, our team members are happy to help with advice, recipes, and tips! Stop by today and discover why Boulineau’s is where everybody goes!