It might be a stretch to call the beginning of August late summer, at least in the South, but with schools starting up sooner every year, it’s hard not to feel a sense of summer’s mortality this week. Thankfully, this is also a time to reflect on how lucky we are that Charleston’s climate permits local farmers to keep pulling in great local produce for weeks to come — despite the wilting heat. This week, Eat This Tonight highlights Lowcountry peas and beans as well as a smattering of other items Charleston chefs are receiving from local harvests.
At McCrady’s, Chef Sean Brock and company have a cassoulet stew of limas and crowder peas with duck breast, duck sausage, pickled peaches, and a duck jus. They’re also serving up a stewed tomatoes and okra with local benne (part of Brock’s heirloom seed project) with Anson Mills golden rice and local shrimp.
Over at FIG, Chef Mike Lata has Anson Mills farro piccolo (a small Italian grain) with field peas, sweet corn, and heirloom tomatoes and accompanied by chicken schnitzel. For dessert, Lata is highlighting local cherries in a cherry and almond semifreddo.
Chef John Zucker at Cru Café is featuring lima bean and corn succotash served with seared tile fish, garlic mashed potatoes, and a red pepper jam. Or enjoy another Lowcountry favorite, South Carolina peaches, grilled and served with a balsamic glaze and accompanied by honey walnut mascarpone and a baby arugula salad.
Up in Park Circle, Chef Sean Wren at Cork Bistro has a local succotash, this one with white bean and corn, served with pan-seared salmon. You can also get your bean fix in today’s soup, which pairs local collard greens with white beans. And if you’re a fan of tarts, Cork’s daily creation features local roasted red peppers with basil and parmesan.
So get out there tonight and eat it up. Stay cool. Support City Paper. City Paper has been bringing the best news, food, arts, music and event coverage to the Holy City since 1997. Support our continued efforts to highlight the best of Charleston with a one-time donation or become a member of the City Paper Club.
Stay cool. Support City Paper.