Local Growers Provide Plenty of Options for Farm to Fork Experiences

As features editor, I try to stay behind-the-scenes of the articles I write. However, with this piece, I wanted to introduce you to a series of stories that will be coming over the next few weeks and months featuring local growers. The first-person approach seemed more logical in this instance.

I reached out to Debbi Wolfarth, who operates Eat Local CSRA. You’ll meet Debbi and find out more about her organization in a separate story coming soon. She has a wealth of ideas concerning local growers who often provide their produce or goods such as eggs and meat to local restaurants. They are also often seen at local farmers’ markets.

MORE: Hephzibah Farmer Enjoys Teaching People about Food

When Debbi asked me to meet her at Laurie Ritchie’s J and L Farm and Stables in Hephzibah on March 25, I wasn’t sure what I was in for. I went out with my notebook, camera and an open mind.

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Since April 2016, I’ve lost and kept off more than 75 pounds. Fresh fruits and vegetables are the main items on my menu. And I’m a picky eater– just ask my husband and kids. Last year, I attempted to grow some of my own veggies with limited success. I’d hoped to gain a few pointers on growing this year while meeting with Laurie and Debbi.

Instead, I was treated to a farm-to-fork tasting.

Laurie does these types of events by request. She did one as an informal fundraiser back in the fall.

The menu was simple but delicious and filling; the table setting was beautiful; and Debbi and Laurie made great hostesses.

The menu included carrots with an arugula pesto, faux crab wontons with lion’s mane mushrooms, goat cheese on rosemary bread, chicken salad on the rosemary bread, pickled quail eggs and bok choy with blueberries and kale.

All of the items came from locally sourced farms.

The tender, raw purple carrots came from Boondock Farms in Jackson, S.C. Laurie made the arugula pesto from leaves harvested from her yard and some of her garlic. She drizzled the pesto on the carrots. Laurie said she has to hide her arugula plants from the deer that come up on her 14-acre property. She put a plastic chair over them.

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The lion’s mane mushrooms came from Woodland Valley Farm in Jackson.

Debbi took a crab cake recipe and substituted the mushrooms for the meat and put them in the wontons; she also took the bok choy and put a mix of greens and blueberries in them. The bok choy came from Circular Farm in Jackson while the red Russian kale came from Dface Farm in Hephzibah. Laurie grows blueberries.

Laurie made the rosemary bread, which was dense and flavorful. I usually don’t eat bread, but I made an exception. I wasn’t sorry either. She also made chicken salad from leg quarters from Pig Feathers in Hephzibah. She let the meat cook in a crockpot before preparing the salad. The goat cheese topped other pieces of the rosemary bread. The cheese came from Trail Ridge Farm and Goat Dairy in Aiken.

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The quail eggs came from Shooting Star Acres Farm in Thomson, GA.

Debbi pickled them, and while they had a gorgeous deep pink hue to them, I’m not a fan of boiled eggs because of the texture of the egg white. I’m sure that for those who like eggs, these were great. My son, who adores deviled eggs, would’ve loved them.

Also on the table was a pepper jelly, which Debbi topped her goat cheese and rosemary bread with.

The tasting was a great introduction for me to the local growers. Now I know a little more about what’s available in the area.

MORE: Studio Farmer Helps Augusta Grow

If you want to learn more about J and L Farm and Stables or find out about a farm to fork tasting, visit the farm’s Facebook page at facebook.com/JandLFarmAndStable or email Laurie at lgritchie57@gmail.com.

Charmain Z. Brackett is the Features Editor for The Augusta Press. Reach her at charmain@theaugustapress.com

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