Garden to Table Series Kick-Off
We couldn’t be more thrilled for our friend Mr. Earle. The literal fruits (and greens and vegetables) of his labor have been discovered by numerous local chefs, and we’re lucky enough to have brokered many of those connections.
His figs, Asian pears, and tomatoes—among many other crop yields—from his Sullivan Street garden have shown up on notable restaurant menus across Greenville County. Now, these burgeoning relationships between farmer and kitchen are taking shape in another form, one that has the opportunity to benefit a broader community.
Introducing:
Off The Grid Greenville’s Garden to Table Series
Read on to learn more about this new educational, tasty, and FUN event we hosted in early August with OTGG friends and partners from Greenville’s culinary community and beyond.
Words by: Team OTGG
Ain’t no party like a garden party
The first Garden to Table event line-up reads like the set-up to a cheesy dad joke:
Two chefs, a gardener and a cheesemonger . . . came together for a good cause—to show the community what can be done with fresh and local ingredients and a little know-how.
Held at the community gathering area at FishEye Studios on Saturday, Aug. 5, the event featured chef Michael Sibert of White Wine & Butter and Anonymous Burgers as he whipped up recipe after recipe using produce from Mr. Earle’s nearby garden.
The 30-some folks of all ages gathered around his cooking station were invited to get spitting-distance close and ask questions throughout. Sibert, fresh off an appearance on reality TV’s Guy’s Grocery Games, was adept at fielding comments and queries while not missing a step of dish assembly and cooking.
And in this corner . . .
Meanwhile, chef Josh Thomsen, most recently of Rick Erwin Dining Group, posted up on the side with some freeeessshhh—like straight from Mr. Earle’s garden kinda fresh—tomato sauce he’d whipped up hours before in OTGG founder Jackie’s kitchen.
Don’t worry, we’ll share the recipe at the end (it’s ok if you go ahead and scroll, but we promise there’s more good stuff to read).
Thomsen was a bit of a garden evangelist, telling folks about the bounty that awaited just down the street if they took a short walk to marvel at Mr. Earle’s garden. He was quite convincing and many folks made the short jaunt and returned with bags of Asian pears and swollen figs ready to be devoured.
Speaking of devouring . . .
The cheese. Oh my. OTGG friend and cheesemonger Michael Davitt, co-owner of The Cheese Wheel, wowed us all with cheese. If we’re being honest, we’re a bit easy in the cheese department . . . but his knowledge as a “Level 4 Master” from The Academy of Cheese and delivery made an easily consumable item a little bit more cerebral.
We’re all about education here at OTGG, and especially when we can use it for good . . . like learning more about cheese.
But we’re also intent on buying local, and Davitt was able to showcase cheeses made within a 50-mile radius of Greenville. That’s pretty dang cool.
The man of the hour
There’s simultaneously so much to say and not much that needs to be said about Mr. Oliver Earle, the urban gardener at the heart of our education and fun Garden to Table event.
As a Certified SC Grower, Mr. Earle has provided fresh produce to his neighbors for decades, and for the last few years we’ve been privileged to help bring his garden to a broader market, quite literally. Through donations of time and resources, Mr. Earle continues to tend and grow a bountiful harvest each season.
He’s taught us and many of his volunteers and customers more about gardening than we could ever hope to learn on our own. And now, we’re connecting what we do best—eating and teaching you where to eat—with what he does best.
From Mr. Earle’s garden to our kitchen tables.
Now what
First, THANK YOU, for your support of all of the above.
Secondly, we’d like to do more of this. More events, with more education, connecting more great providers and chefs, and of course, more eating and fun.
To help us continue this series—with some of your favorite local chefs who’ve already made it known they want in on the next round—follow us on social media, tell your friends via shares and comments, and if you feel so inclined, drop us a note or email to let us know what kinds of free cooking events you’d like to see.
Oh yeah, did we mention this entire event was FREE? ;) Speaking of which, scroll on for two great recipes from our partner chefs. Happy cooking!
Chef Josh Thomsen’s Heirloom Tomato Sauce
2 cups olive oil
2 cups chopped yellow onions
3 small cloves garlic, peeled (2 oz)
2 tablespoons dried oregano
1 cup red wine
8 lb heirloom tomatoes, picked over and washed thoroughly
(optional: blanched and remove skins)
4 bay leaves
6 oz tomato paste
10 stalks of fresh basil
1 tablespoon kosher salt
1 teaspoon fresh ground pepper
Heat olive oil in a large stockpot and add onions. Cook over medium heat for 15 minutes until nice and soft (no color). Add garlic, oregano, and bay leaves and cook for 5 more minutes.
Turn heat to medium-high and add wine. Simmer for 20 minutes or so until the wine is reduced by just over half. Add tomatoes and paste into the simmering onion mixture.
Bring the sauce to a boil and simmer for 30-40 minutes. Add the whole basil stalks (don’t chop the basil!!)
Season with salt and pepper. Cook for 5 minutes more.
Chef Mike Sibert’s Carrot Green Pesto
1 bunch carrot greens (tops)
1 cup fresh basil w/o stems
1/3 cup toasted pine nuts
1 lemon, juiced
2 garlic cloves
salt to taste
2 T olive oil
2 T ice cold water
Combine all ingredients in food processor and pulse until uniform texture; add water as needed to adjust the thickness of sauce.