We take a trip to the coastal shores of South Carolina, where the only thing richer than St. Helena Island’s Seaside Farm’s tomatoes is the family history behind the vines. With an abundance of perfectly ripe tomatoes leftover each year, the long-standing farm’s sister brand, Seaside Grown, has found additional success in creating field-to-glass products, including fresh bloody mary mixes, salsas and sauces.
With many options to choose from at the grocery store, we’ll break down which tomato is right for your cooking needs including a primer on heirloom varieties. Plus, what’s the best way to store them? All of that, and more.
How much do you know about the bloody mary? We’ll tell you the history behind this ever-popular brunch cocktail, plus a few secrets to perfect it. When you’re ready to dive into a tangy tomato, we have three tomato-based recipes from chef Tim Morton of Charleston’s Frannie & The Fox restaurant.
South Carolina’s Seaside Farm has long been growing tomatoes, but they found their way to bloody mary mixes, salsas and more in an effort to reduce waste.
Its origin is debated, but you can learn how to make a bloody mary from two experts: one who wrote the book on it, and a tomato farmer.
Whether you’re eating them with just a sprinkle of salt and pepper or making sauce, a chef shares the best tomato varieties for every use.
A South Carolina chef combines culinary sensibilities of Italy and the American South to showcase seasonal ingredients, like fresh summer tomatoes.