When I travel, I always seek out the kind of food that I enjoy.  My food adventures have landed me in some amazing spots over the years and now that I am blogging, I plan to share these places with you all.

My parents moved to Bluffton, South Carolina a few years ago.  Because of his stroke, my father had difficulty with thermoregulation and the Tennessee winters were too cold for him.  Bluffton is just inland from Hilton Head Island, so my kids and I are thrilled to visit them as often as we can.

We usually plan our trips so that we are here on a Thursday because we love the Bluffton Farmers Market.  Live music, fresh produce, and local food vendors in an accessible, historic area under a canopy of Spanish moss.  Bliss.

This week’s market was another great one and the big SCORE of the day was meeting Daphne and finding her amazing soups.  She had me at bone broth and grass-fed cream.  I knew instantly that this was a woman after my own heart.  I bought the Red Wine Lamb Stew and my mom bought her Gluten Free She-Crab Soup.  We cannot wait to dig into them.

Here I am with Daphne acting like a crazy fan at a rock concert.  Doesn’t she just glow? That’s a ringing endorsement for her bone broth, no?

The best news is that Daphne, a former private chef, is opening her own eatery!  Daphne’s Cafe & Market is coming to The Village at Wexford in December.  I can’t wait!

I also spent a good chunk of time visiting with Michael Worrell of MiBek Farms.  He sells various cuts of dry-aged, pastured beef.  I asked him why his beef was considered “pastured” but not “grass-fed.”  Well, did I find a man up for the job of explaining that one!  Michael has a Ph.D in animal science with a specialization in ruminant nutrition and is a former faculty member at Clemson University.  The man knows his beef.

I won’t review what he told me because his website explains it beautifully here.  But I have to share this one fun fact that I learned.  We were talking about the yellowish color of the fat of grass-fed beef that I eat regularly compared to the pearlized white fat you find in standard beef.  He explained that the yellow color comes from the carotene in the grass.  He said that the color of the fat in his beef varies from season to season.  In the spring and summer it’s more yellow than in the fall and winter.  This conversation reminded me of a food guideline I’ve developed for myself over the years: If a food tastes the exact same way every single time you eat it, you shouldn’t be eating it.  It’s invariably too processed or standardized to be either very interesting or health-promoting.

I had a lovely conversation with Pat Branning, author of the beautiful cookbook [amazon_link id=”0983151903″ target=”_blank” container=”” container_class=”” ]Shrimp, Collards & Grits[/amazon_link].  Not only is the book filled with recipes she’s developed over a lifetime of entertaining, but each recipe is paired with a gorgeous photo of art by a Low Country artist.  It’s visually stunning and Pat was an engaging booth hostess.

Alas, we were too late to fetch some non-GMO, all natural chicken and quail eggs.  But I did manage to score some fabulous lip balm / baby bum salve from Lee Bees.  Enjoy the rest of the sights from the Bluffton Farmers Market and if you find yourself in the area on a Thursday afternoon, pop in for a treat!

6 Responses to “Farmers Market Finds – Bluffton, SC”

  1. on 12 Oct 2012 at 2:26 pmhot Nai Nai

    I am reading this as I eat Daphnes lamb stew. I promise next Thurs, I will be first in line for not only more stew but, more of her soups and bone broth. Now I cannot wait til she opens her eatery. And it will be located in Wexford where the Oilery is which means I can stock up on amazing oils and 25 yr old balsamic vinegar

  2. on 13 Oct 2012 at 8:03 amvictoria

    GF crab soup? That is amazing. My best find of the summer were GF crab cakes from the farmers market in falls church, virginia. Even gluten eaters agreed they were better — more crab and less bread crumb filling! What a find, enjoy!

  3. on 13 Oct 2012 at 8:49 amKristine Rudolph

    More proof that you need to visit Hilton Head!

  4. on 13 Oct 2012 at 9:15 amKristine Rudolph

    I have made some GF crab cakes before and my hubby, who is a crab cake fanatic, said he liked them better for just that same reason – they highlighted the crab. I think we probably add flour and wheat to a lot of things that don’t really need them, don’t you?

  5. on 13 Oct 2012 at 4:20 pmvictoria

    Yes, I agree. Amazing where one finds it when trying to avoid it. You have painted a compelling story for HH over the past few years:)

  6. […] last fall, when I introduced you to Daphne, who made the amazing soups we found at the Bluffton, SC Farmers’ M…  Back then, I told you she would be opening her own cafe on Hilton Head Island in the […]

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