Did you know that South Carolina should be the real Peach State? We produce more peaches than any state in the Southeast. In fact, Titan Farms, where I spent the day with local South Carolina Chef Brandon Velie, alone grows more peaches than other state on the east coast. I rest my case!
Go For It: Just Peachy
Monikers aside, the Palmetto State takes a lot of pride in our farms and locally grown products and, as far as taste goes, you really can’t beat a fresh South Carolina peach in the summer. It’s both tangy and sweet, and so delicious that you don’t even care when the juice drips down your chin after taking a bite.
Brandon Velie knows a thing or two about peaches and frequently uses them on the menu at his restaurant Juniper, located just down the road from Titan Farms in the charming small town of Ridge Spring. Since serving as a South Carolina Chef Ambassador in 2015, Chef Brandon and his wife Jeanne have continued to showcase their passion for locally sourced produce, delicious food and good old-fashioned Southern hospitality to their community and visitors alike.
Chef Brandon showed me a unique take on cooking with peaches on a perfect summer day in South Carolina. Most people, myself included, look at peaches and think … dessert! But they’re truly a versatile ingredient, so for this dish he decided to shake things up and go savory. And I’m SO glad. The dish he titled “South Carolina Summer on a Plate” featured fresh Titan Farms peaches, Manchester Farms quail, Adluh grits and country ham. It was topped with a homemade salsa verde of green tomatoes from Watsonia Farms, cilantro from WP Rawl and some peppers from Titan Farms. To finish it off, he sprinkled some fresh basil from his wife’s garden. *Chef’s Kiss*
To make Chef Brandon’s Adluh Grits
Makes 4 Servings
2 cups whole milk (Chef loves Hickory Hill Milk)
½ cup white stone ground Adluh Grits
1/3 pound of unsalted butter
Salt and pepper to taste
Heat milk and butter over medium flame in a sauce pot. Once butter is melted add grits stirring well for the first 2-3 minutes. Turn down to low flame and continue cooking for approx. 40 minutes, stirring often. Cook until soft grit. Season to taste.
