Locally grown ingredients make these recipes extra tasty and fresh.
For our farming issue, we asked a group of local chefs to share recipes using ingredients grown in local fields. Awaken your tastebuds after winter with these fruit- and veggie-forward dishes that exemplify the farm-to-table movement.
Community gardens are common in many of the Lowcountry’s private communities. The garden at Spring Island is different. Waterfall Farm is 6 1/2 acres of cultivated, community-run farmland, sewn with an abundant variety of produce. Volunteers plant and manage the garden, and all Spring Island residents are encouraged to pick as much produce as they want. Once members have collected their share, the remainder of the bounty is distributed to staff members, the local fire station and churches in neighboring communities.
In 1912, Colonel William Copp bought and cultivated the land on Spring Island. Turning it into a working crops and livestock farm, Copp employed laborers and built 35 tenant homes to house them. Twenty years ago, an enthusiastic Spring Island member brought the farm back to life and, though a much smaller operation, it remains a wonderful homage to the history of the island. Waterfall Farm, as it has been affectionately named, is now one of the most popular destinations on Spring Island as more and more people enjoy the farm-to-table lifestyle. Every year, two farmhands and over 50 volunteers plant summer and winter crops. When harvesting time comes, Spring Island’s chef becomes inspired by all of the farm-fresh options, and everyone in the community is encouraged to help themselves to the produce. Here is one of the farm’s recipes using collard greens.
Spring Island – Coconut-creamed, top-bunch collards with Thai chili, basil and cashews
4-5 top-bunch collard greens cleaned, trimmed and pulled apart
1 tablespoon sesame oil
2 garlic cloves, shaved thin
1 teaspoon ginger, finely chopped
1 teaspoon lemongrass, finely chopped
1/2 cup coconut milk
1/4 cup water
1 tablespoon Thai chili or sambal dressing
2 tablespoon fresh basil, chopped
1/2 lime, juiced
1 tablespoon toasted cashews, chopped
Salt and pepper, to taste
Directions  Bring a sauté pan to medium heat and add sesame oil, garlic, lemongrass, and ginger. Sauté until soft and add collard greens.  Cook for 3-5 minutes until collard greens become tender. Add coconut milk, water, dressing, and lime juice.  Once collards become creamy, finish with salt and pepper and top with toasted cashews.
This juicy farm in Statesboro specializes in growing the amazing tree-ripe Delicious Satsuma Mandarin. It is sweet, juicy, easy to peel, almost seedless and relatively low in acid for a citrus. It’s a perfect and healthy fruit snack for all ages. The farm also grows Georgia Tango tangerines, ruby grapefruit and more. They are regulars at the Bluffton and Port Royal farmers markets. You can also have it shipped by visiting georgiacitrus.com.
Orange you sweet
Chef Robert Wysong at Colleton River shared a recipe that uses one of his favorite farm-fresh ingredients: “There is nothing better in winter than beautiful citrus. As a kid growing up in Maryland, I remember one of my uncles sending us Texas grapefruit every year around Christmas. Years later as a cook and chef, it made perfect sense to feature citrus in the cold winter months in a new year. We are lucky here on the coast to enjoy a less intense seasonal change and the growing season that comes along with that. Today, we feature the Georgia winter citrus salad. The original concept was a grapefruit and fennel salad that was simply prepared with extra virgin olive oil and freshly ground black pepper. The jewel has evolved into what it is today. The absolute star of the show is the locally grown winter citrus from Franklin’s Citrus Farm in Georgia. This gives us an opportunity to showcase a local regional producer and its specialty farm products.”
I each fennel bulb, trimmed sliced super thin
4 ounces arugula leaves, washed and dried
1 each ruby red grapefruit, segmented and reserved in its juice
2 each gold nugget mandarin or Georgia Tango, segmented and reserved in its juice
1 tablespoon pomegranate seeds
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
Directions  Drain the citrus segments, reserving the juice to combine with extra virgin olive oil.  Combine arugula, citrus segments, shaved fennel, pomegranate seeds, and olive oil-juice mixture.  Season lightly with salt and pepper, and serve and enjoy this bright and savory seasonal expression.
Former Big Brother cast member Angela Rummans has released a plant-based cookbook titled Angela’s Plant-Based Kitchen: 100+ Plant-Based Recipes. The recently engaged Hilton Head Island resident graciously shared her everything pretzel bagel sandwich recipe, which is chock-full of yummy and nutritious veggies. On the island, one of her favorite spots to grab fresh produce is Grant’s Market. “My favorite vegetable to cook with is cauliflower,” Rummans said. “I just love how versatile it is. In my cookbook, you’ll see it disguised as buffalo wings, fried rice, and even in a low-carb gnocchi!”
Former Big Brother cast member Tyler Crispen came up with a creative way to ask former cast member Angela Rummans to marry him. He staged a fake interview with a LOCAL Life reporter and videographer, then pretended to take an emergency call for a water rescue near the beach at Hilton Head Resort. When Rummans eventually made it to the location, she found her family with Crispen, who was on one knee with a ring. The two reality stars bought a home on Hilton Head Island in 2019. The engagement video has been viewed more than 250,000 times. Watch it here.
Angela Rummans – Everything pretzel bagel sandwiches
1 Everything pretzel bagel (recipe below)
2 tablespoons Tofutti cream cheese or sour cream
1 teaspoon chives, chopped
Cracked black pepper, to taste
1-2 thick slices tomato
1/4 cup arugula
1/4 cup sprouts
1/4 medium avocado, sliced
2-3 red onion rings
1 small radish, thinly sliced
Directions  Slice bagel in half, and spread cream cheese or sour cream on bottom half. Sprinkle on chives and cracked black pepper.
 Layer on tomato, arugula, sprouts, avocado, red onion rings and radishes. Top with other half of the bagel and enjoy.
Angela Rummans – Everything pretzel bagel
1 tablespoon brown sugar
1 1/2 teaspoon active dry yeast
1 cup warm water
1 1/4 cup all purpose flour, extra for kneading
1 cup whole wheat flour
1 tablespoon vital wheat gluten
3/4 teaspoon salt
1 tablespoon baking soda
1 tablespoon olive oil
2 tablespoons Everything Bagel seasoning
Directions  Heat oven to 425 degrees. In a small bowl, combine brown sugar, active dry yeast, and warm water. Stir well and let sit for 5-8 minutes for yeast to bloom.  In a separate bowl, add all purpose flour, whole wheat flour, vital wheat gluten, salt, and baking soda, stir to combine, and set aside.  Once yeast has bloomed, stir in olive oil. Pour yeast mixture into bowl with flours and stir until a shaggy dough forms. Lightly flour a flat surface and knead dough for 8-10 minutes. Then, place dough into an oiled bowl and cover with a tea towel. Place in a warm area of your home and allow dough to rise for 30-45 minutes.  Line a baking sheet with parchment paper and set aside. Once dough has risen, punch down and transfer to a flat work surface. Divide into six even balls, and create a hole in each with the bottom of a wooden spoon handle. Work your thumbs into the center of the dough to stretch into a bagel shape, and then place onto prepared baking sheet.  Bring a large pot of water to a boil. Turn off heat and place baking sheet on top of pot and let bagels rise again for 10-15 minutes. Remove from the pot and bring the water back to a boil. Add 2-3 bagels at a time and cook for 1-2 minutes on each side. While still wet, sprinkle on Everything Bagel seasoning.  Bake for 18 minutes in the oven until golden brown.