Food Sourcing

From the seafood harvested from our abundant shores to the organic meat, eggs and cheese we enjoy, local farmers connect us to the land. Charleston’s world-renowned culinary scene would be nothing without amazing local purveyors who are committed to quality and ethical practices. Many restaurants proudly announce these specialty farms and fishermen in their menu descriptions. Read about a few of our local purveyors and their unique practices, commitment to quality and where you can find their products at stores and on menus.

Storey Farms

Storey Farms free-range chickens, ducks, goats and pigs are ethically-raised on their expansive Johns Island farmland. With unlimited access to fresh air and sunshine, these animals are happy and healthy. The farm was started by former Chicago chef Jeremy Storey, who wanted to bring the standards of the restaurant to his farm products. He moved to the Lowcountry nearly a decade ago to start this dream.

“I knew what chefs wanted,” he said.

Animal welfare is a top priority. Animals live a cage-free life, allowing them to forage for seeds and greens and space to roam. To ensure they get vital nutrients, animals are provided supplemental feed made of all natural ingredients. Storey Farms delivers its farm-fresh eggs to many restaurants across South Carolina, including Pink Bellies and KISS Café, Halls Chophouse, Husk, Sorelle, Vern’s, Big Bad Breakfast and more.

The Market at Storey Farms on Johns Island carries all of their poultry and pork products, in addition to local produce and other goods from neighborhood farms. Storey Farms products are available at The Daily, Goat. Sheep. Cow. (north location), Mercantile & Mash, Queen Street Grocery and Charlie’s Grocery, among others. Look out for the addition of lamb to its offerings.

Storey Farms Market is open Tuesday-Saturday from 9:30 a.m.-5:30 p.m. 4104 Betsy Kerrison Hwy., Johns Island.

Fili-West Farms

Fili-West Farms was founded 15 years ago as a dream from a newbie who had never farmed before. Owner and operator Nathan Boggs had a vision for farming livestock through sustainable, regenerative farming.

From poultry, eggs and dairy, to meat products, “We are proud of how we built our farm—humanely, sustainably, land-beautifying and soil-enriching, taking it beyond organic. We care deeply about animal welfare, our environmental impact, the nutritional value of our food and its societal and economic impact,” Boggs states. “We go beyond farming for sustainability; we practice regenerative farming.”

Chickens receive fresh air, exercise, sunshine and a clean living area; Solo Verdi cows are AGW certified grass fed. Fili-West Farms partners with local dairy farm Lowcountry Creamery that produces small batch, minimally-processed dairy products.

Boggs’ approach to regenerative farming has gained worldwide acclaim. He appears in the Netflix documentary, “Big Bird” (Season 1, Episode 4), discussing the business of chicken production.

Retail partners who exclusively carry Fili-West Farms' pasture-raised eggs include the New York Butcher Shoppe (all locations), Sewee Outpost, Local Jo's Natural Foods, Daps Breakfast & Imbibe, Burbage's Grocery, Huriyali Gardens (downtown) and Wisconsin Meat & Cheese. Restaurants with Fili-West Farms products on the menu include The Obstinate Daughter, Pink Bellies, The Longboard, Church & Union Charleston and Xiao Bao Biscuit.

Products can be found at the Fili-West Farms booth at the Sunday Brunch Farmers Market at the Charleston Pour House.

Fili-West Farms

2298 Vance Rd., Vance, S.C.

803-496-7557

www.filiwestfarms.com

Peculiar Pig Farm

Marvin C. Ross, owner of Peculiar Pig Farm in Dorchester, has been farming his entire life.

“I grew up on the farm — five generations that I know of for sure,” Ross says. Along with his brother, Jada Ross, the Farm Lead, Marvin uses sustainable farming practices to care for their diverse range of livestock, including heritage pigs, chickens, goats and cows on the eight-acre parcel of land that his grandfather once farmed on. What sets Peculiar Pig Farm apart is its unwavering commitment to ethical farming.

“My animals are raised outside, not in confinement,” Ross said. The animals are free to roam and forage, living healthier and happier lives.”

Ross has been running his family-owned heritage hog and livestock farm for the past 14 years. Sustainable farming practices include planting cover crops that utilize the manure left by their livestock. Peculiar Pig purchases grains to feed his animals from local farmers, such as corn and peas, further supporting the local economy.

Peculiar Pig products are featured in several notable restaurants, including Lenoir, Kultura, Palmira Barbecue and Xiao Bao Biscuit. Find products at markets including Fresh Future Farm grocery store in North Charleston and Lowcountry Street Grocery mobile farmer’s market. A catering menu is also offered.

Peculiar Pig Farm

514 Limestone Road, Dorchester

peculiarpigfarm.com

info@peculiarpigfarm.com

Tarvin Seafood

Shem Creek’s famous shrimp trawlers—the Miss Paula and the Carolina Breeze—are docked at the Wando Dock in Mt. Pleasant just outside family-owned Tarvin Seafood, which continues the rich tradition of offering customers shrimp and other seafood right out of the water, both available for walk-in and restaurant customers. The shrimp hauled in by Tarvin Seafood is designated as such on many local menus as a point of pride.

“With Tarvin Seafood, we have chosen to focus on what the local boats bring in—shrimp and sometimes whiting or squid. We can usually make a suggestion or two about where and when to find other seafood products, even if we do not carry them,” the company states.

Several different kinds of local shrimp are available, ranging from hearty brown shrimp to the more delicately flavored white shrimp. Shrimp are sold by count per pound.

During shrimping season, from June 1 until December 31, Tarvin Seafood is open for retail customers every day and on weekends during the off-season. Most days throughout the year, staff are getting orders ready for restaurant customers. Other products available include local raw oysters and jars of pickled shrimp, seasonings and other southern goodies. Call, stop in or follow along on social media

@misspaulashrimp to see what’s available. Orders can be bagged and ready for you to pick up at your convenience.

Tarvin Seafood

Wando Dock

102 Haddrell St., Mt. Pleasant

843-425-8695

Crosby’s Seafood Co.

A thriving fresh seafood market with shrimp boats docked just yards away on a long dock overlooking a winding branch of the Folly River, Crosby’s Seafood has been a family-run business and staple of the local community for over 50 years.

In 1973, Horace Crosby, Sr. purchased the property at 2223 Folly Road with the dream of having a quiet place to dock his boat, catch and sell live shrimp and buy from local fishermen.

The company has since evolved and now operates two distinct entities: Crosby’s Seafood Co. and Crosby’s Fish and Shrimp Company, said Dan Long, president of The Crosby Seafood Company.

The retail store, located at 2223 Folly Road, offers a wide selection of fresh seafood for customers who drop in to see the day’s catch. Meanwhile, the wholesale division functions as a processing facility, sourcing local fish and shellfish directly from local fishermen to deliver to restaurants and other distributors.

“We only buy the freshest fish available,” said Long. “Fishermen here take excellent care of their catch to ensure they receive top dollar.”

The seafood lineup includes local favorites such as tuna, swordfish, shrimp, vermilion snapper, wahoo (in the spring) and mahi, typically available from January to May.

Crosby Seafood’s offerings can be enjoyed at many of Charleston’s finest dining establishments, including Magnolia’s, S.N.O.B., 82 Queen, The Mills House and Acme Cantina. ϒ

Crosby’s Seafood Market

2223 Folly Road, Charleston

843-795-4049

–Additional reporting by Rose Drill-Peterson