FOUND IN: Uncategorized on January 31, 2017
Surprise your Valentine with a gift box of delectable sweets from your local chocolatiers and beekeeper. Then say I love you again in early March when they get fresh vegetables and herbs from your local farmer, Compost in My Shoe!
Here's How It Works
*Choose a 1 farm share gift package delivery or 3 farm share gift package delivery.
*Pick the gift box up at one of our local business pick up points or choose hand delivery to your door for an extra fee.
*Your Valentine will be contacted by our farm staff via email with information on how to set up their delivery.
*Farm Share delivery will begin in early - mid-March depending on Mother Nature and how things grow at the farm.
A Sweet and Savory Gift for Your Valentine.
Our chocolatiers Mark Gray and David Vagasky have over 30 years in perfecting their chocolate making techniques. Their local business, Cocao’s Artisan Chocolates are hand crafted in Charleston, SC.
Your chocolate selection is one of our all time favorites, End of the Day Bark.
Cacao's End of the Day Bark is simply outrageous and layered with complex textures and flavors.
Made with milk or dark chocolate and layered with roasted pecans and almonds, roasted sesame seeds, toasted coconut, French croquant, and Maldon Sea Salt.
This season’s honey harvest comes to you from our diligent girls bringing in nectar and pollen, then transforming it into liquid sunshine right here on Johns Island, SC.
Our beekeeper, Jim Martin has been “managing” bees for over five years and recognizes the intricate web of activity in the hive necessary to bring you this sweet sample.
Your delivered farm shares will include 3-4 veggies and 1-2 herbs. Compost in My Shoe’s farm is located in the heart of Johns Island. Sandy soil and compost are the start for producing some of the most beautifully, nutritious produce in your local area.
Your Valentine will be contacted via email 2 weeks before we start deliveries with instructions on how to set up the delivery. We expect the season to begin early-mid-March depending on Mother Nature and the growing conditions at the farm.
At that time they will choose a pick up location based on a list we will provide. there will be drop off locations in Mt. Pleasant, James Island, Johns Island and The Peninsula. All other pertinent information will be provided at that time.
Where do I pick up my gift box?
You must let us know from the following locations:
*Lowcountry Local First Home Office-1630-2 Meeting St, Charleston SC 29405 Hours: 9-5 Friday, February 10th and Monday, February 13th
*Herbal Passion(West Ashley-Avondale)-845-1B Savannah Highway, Charleston, SC 29407 Hours:1-7 Friday, February 10th and 10-3 Saturday, February 11th.
*Albizia Apothecary(James Island-Riverland Terrace)-2010 Wappoo Drive, Charleston, SC 29412 Hours:11-5 Friday, February 10th and Saturday, February 11th
*Coastal Expeditions-514-B Mill Street, Mount Pleasant SC 29464 Hours:
How does the Farm Share Delivery work?
Your Valentine will receive an email 2 weeks before our deliveries begin. It will include information on setting up their delivery preference from the list we will provide. We hope to begin our early spring deliveries in early to mid-March depending on the growing conditions at the farm.
Have you ever been a Compost In My Shoe member and received a CSA Farm Share from us? If so, email me at [email protected] before purchasing a Valentine Gift Box. We will need to reactivate your member account.
Questions? email us at [email protected]
Your Valentine gift represents an important connection between Charleston area local artisans, farmers and you.
A big thanks to our partner, Lowcountry Local First
FOUND IN: Uncategorized on July 04, 2015
When I heard of his intention to share, I greedily accepted. Like a Vegas wedding, I'd had the love affair with this new found beauty and rushed to the alter to consummate the deed. All I needed was the evidence to prove it.
It all seemed, easy.
Days passed, my patience wained. Time, acting as a foe, plants the seed of uncertainty. In my mind, I wondered if his heartfelt promise would go unfulfilled.
In an oversized brown-paper envelope they came. Without fanfare, cheers or kind wishes for success in their new land, the delivery sat by the front door. Wrapped in foreign news, they appeared as tiny sausages with green tips, their only hint of life. The journey overseas had left them weary. I put them to bed, wished sweet dreams and sang my own rendition of "Carolina in My Mind" . Visions of their garden debut quickly ensued.
I am smitten all at once. With no real notice, pointed, green buds dot the discreet foliage. I sense an uncomfortable pause, like the adolescent child wanting to please but unsure of the consequences such an effort might bring.
Reflexed petals emerge like impatient cocoons, unwilling to wait any longer. Brilliant reddish-orange flowers curve gracefully, leading the eye toward the yellow promised land. Cue the orchestra. Drama stirs. Explosive pollen coats bumble bee bodies.
With a breeze to catch their wings, the blossoms, collectively resembling a cloud of exotic butterflies, hover above this landscape. Their patterns demand an attention deserving of one appearing so delicately but in reality built for flight.
The rare and very beautiful flower from the Gloriosa family is named after the world-renowned floral designer from Belgium, Tomas De Bruyne. See the artist create with these creatures. We are pleased to see, they now call Charleston home. Please come visit.
FOUND IN: Uncategorized on July 06, 2014
A bewitched view of lavender carpets extend into the horizon. Clear, crisp, dry air brushes the forehead as sunset approaches. Red-topped tile village homes dot the hillside beyond. This is not what I see.
There are rows of it here, planted in last year's brutal summer. I did not expect it to live considering the conditions are not likely a favorite of this Mediterranean herb. Crouching on all fours, close to soil, taking a picture to illustrate the view reveals a different landscape. Sand. Pine trees. Flat land.
Silver foliage parts fingers as hands move slowly across the tops of tiny bushes. A smell described as sweet, floral, and herbal with balsamic undertones wafts upward. I close my eyes. Now I am there.
The passing aroma of a well healed Englishman with a heavy stride walks along Piccadilly Circus.
A tiny satchel awaits the tired guest, the first to pull the dresser drawer knobs.
Light purple bouquets fill the table at the Notting Hill Gate Farmer Market.
They are memories, fleeting moments. I owe their return to the smell.
FOUND IN: Uncategorized on March 23, 2013
It's true that we have been in the season of leafy greens for awhile now. Some of you may have grown weary of trying to think of something else to do with them. Here's a little encouragement.
The very best thing to do when that beautiful box of ruffled green and red leaves shows up is to fill the sink with water immediately and clean all of your greens. Wash them well, remove the stems, pop them into the salad spinner to get rid of excess water (which can make them deteriorate faster) and then fluff them into plastic bags. Add a couple of paper towels in there to absorb moisture and keep them fresh.
Now when you are pressed for time to get dinner on the table, you have a delicious, colorful and healthy side dish ready to go. Sauteed greens are my absolute favorite accompaniment to a piece of fish. I will often stop by the fish market on the way home, grab a lovely piece of fish, and within 20 minutes of arriving home, I can have dinner on the table. The greens and pan-seared fish take about the same amount of time to cook, and if the greens are prepped, dinner is a snap. I also cook brown rice, sweet potatoes, and whole red-skin potatoes, on the week-ends, in large enough amounts to have a starch course ready to go during the week. I may, then, roast the potatoes, mash the sweet potatoes, or make a quick fried-rice with the brown rice. What can I say? Prep is everything.
But I hear you. It's been a long winter, and sauteed greens may be getting tiresome. There are lots of other options. These are the reasons I love having prepped kale (or any other greens) in my fridge:
- They are the quickest possible side dish and go with everything.
- They turn a smoothie into a complete meal (and are virtually undetectable in taste).
- They make fabulous snacks when turned into Kale Chips.
- When young and tender, they make a great salad, especially with buttermilk dressing.
- They are a wonderful addition to almost any soup or stir-fry. Just throw in a handful or two.
- They pair well with all forms of beans and legumes.
- They take up a lot less room, when prepped than they do with their stems
- They are one of the most nutritious foods you can eat, and when they are already prepped you tend to eat them.
I have added several new greens recipes to the Farm section of this site. Check them out: "Spicy Kale Chips", "Pineapple, Avocado and Kale Smoothie", and "Swiss Chard, Mushroom and Parmesan Risotto". There's also a great buttermilk dressing there for you to try in a dark green salad. Break out of your winter doldrums with some new dishes!
FOUND IN: Uncategorized on October 23, 2012
Fall doesn't come subtly. All it takes is one cool evening in October and the roadsides explode with the varied yellows. Hence swamp sunflower and goldenrods are vying for attention.
They are welcome signs. After all, we have survived the heat.
The expectation of brisk mornings has materialized as a hoodie is pulled overhead.
Warm wool covers are pulled out of closets. Showers are steamy as the droplets hit the cold tile. Red wine tastes better with less humidity. The smell of open pit fires are common place at sunset.
Dreaming is easier without air conditioning.
Our inside is our outside.
Inhale and enjoy.