Port Royal Bands & BBQ

Last weekend we participated in the Port Royal Bands & BBQ event. Melena cooked for us and she placed 19th of 31 in her first competition on her own! Captain Craig supervised a little bit - but because he was elsewhere catering Melena was up early cooking and preparing all by herself. She did a great job and we look forward to her cooking more in the future!

Special Orders at the Market

If you are looking for something special we can always order it for you if we don't already have it. Just give us a call a few days ahead of time and we will see what we can do. This applies to Farmers Markets too - if you place your order by Thursday (and we have what you want), we can get it to your Farmers Market on Saturday. If you have any questions, just give us a call. The Market number is: 843.521.5090.

Sexy Fish: Oysters

Did you know that President Abraham Lincoln used to have Oyster Roasts in Illinois? Me neither - and I grew up in the state. The Pilgrims had oyster roasts here on the east coast as well. There are piles of shells that historians have used to prove it. Here in South Carolina, we have some of the sweetest, saltiest oysters available - often touted as the "tastiest in the world" - our Eastern oyster is the Crassostrea virginica. The real question is though - what to do with those shells when you are through? There are oyster shell recycling programs in our area. Click here to view the places where you can take your shells to be recycled. If you would like to know more about why you should recycle oyster shells - click here.

We are still bringing in fresh oysters daily! Please call us for pricing and availability.

Scalloped Oysters

Serves 4

Ingredients

Oysters

8 ounces saltine crackers, crushed
4 ounces butter
1 pint oysters, drained
salt and pepper, to taste
2 1/2 cups milk
1 cup heavy cream
2 slices bread
melted butter
paprika

Directions

Butter bottom and sides of an 7x11x2-inch baking dish.
Add layer of crackers and then a layer of oysters.
Lightly season with salt and pepper and dot with butter.
Make another layer of crackers and oysters.
Mix 1 cup milk and 1/2 cup cream and pour over layers.
Season and dot with butter.
Add remaining layer of crackers.
Mix 1 cup milk and 1/2 cup cream and pour over top.
Melt remaining butter. Set 1 tablespoon aside.
Combine remaining 1/2 cup of milk with all but the 1 tablespoon of the melted butter and pour over top of casserole.
Trim crusts from bread slices; tear into small pieces.
Toss with the remaining 1 tablespoon of melted butter then sprinkle over casserole.
Sprinkle with paprika.
Refrigerate overnight.
Bake 40 to 50 minutes at 350°.