So now we know what Jason Houser is up to. The chef at Muse put in his notice just before the Wine + Food festival and left to pursue his own interests. We’ve been curious to see what that would be.
Tomorrow, at the first Farmers Market of the season, you can stop by the Meat House and say hi to Houser, who will be selling charcuterie including sausage, bacon, and pâté. We like that idea, not just because we love sausage, but because the Farmers Market is expanding its offerings this year.
In addition to the Meat House, new vendors include Messy Apron, which will serve hot and cold soups made from local produce; BJ’s Brat’s, a Seabrook Island food vendor who makes bratwurst and Italian sausage; and Family Trees, which will sell jade house plants, the offspring of Kara Viacrusis’ mothers 30-year-old jade tree.
Returning vendors will be offering some new items like goat milk from Burden Creek Dairy, fresh lemon grass from Chucktown Chicken, pickled shrimp from Captain Hatt, mixed greens and flowers from Nelly’s Farm, and kiwi products and loufah sponges from River Run Farms.
The city has announced that the Farmers Market is becoming a green market, one of a few in the U.S., by recycling and reusing materials and educating vendors and the public on being green.
The Farmers Market opens Saturday morning at 8 a.m. City officials Kathleen Wilson and Ellen Dressler Moryl will unveil Ginny Versteegen’s poster at 10:30 a.m. followed by bluegrass music from the South Carolina Broadcasters. There will also be food vendors, jump castles, and crowds of Charlestonians eager to embrace the first signs of spring.
The market happens every Saturday at Marion Square from 8 a.m.-2 pm. until Dec. 19.