Slice of the Month

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The summer harvest of fresh vegetables and fruit is just around the corner. And one of the best ways to keep your larder filled with locally sourced bounty is through Augusta Locally Grown. The non-profit organization supports small farms and gardeners by making their all-natural, sustainably grown fresh foods and food products available to consumers in the Augusta area—with 90 percent of sales going directly to the farmers. You can place your order online on Fridays by noon and pick it up on Tuesdays at one of three locations. For more details and order information visit • Kim Hines, market manager •




Rob Pavey, outdoors editor for The Augusta Chronicle, is a Columbia, S.C., native and University of South Carolina graduate. As an only child raised by working parents, he learned his way around the kitchen at a very young age. As an angler and hunter, it was only natural to experiment with cooking whatever he shot or reeled in, which is yet another way to enjoy and share the outdoors. He lives in Evans with his wife Tammi
and has three stepsons and a bloodhound named Louie.

What are three things you always have
in your refrigerator?

Durkee’s sauce, chilled water from our well and
pickled jalapeno peppers from the garden.

What would people be surprised to find in your kitchen?

A lovable but ill-mannered bloodhound. If he had a
sign around his neck it would say, “Will Drool for Food.”


What is your signature dish?

Whole venison backstrap, marinated in Teriyaki and red wine, coated with Montreal steak seasoning and brown sugar, and seared on a red-hot grill till it’s “done” outside but super rare inside. It is sliced paper
thin and served immediately in its own drippings. It’s especially fun for guests who have never tried venison. I call it my “conversion recipe.”





Light, refreshing and it packs a wallop. The Paloma is the perfect poolside or patio cocktail and it’s great with Mexican food.

“Local Flavor” columnist Deb Barshafsky shares this recipe, which is an ideal summer libation. She was looking for an interesting alternative to a Margarita and had an abundance of grapefruit on hand, thanks to a citrus fundraising drive. It was a veritable cocktail kismet.

In a cocktail shaker, combine 1 1/2 ounces of a high quality silver tequila, juice of half a ruby red grapefruit, half an ounce of agave syrup and ice. Shake vigorously for at least 15 seconds. Strain into a salt-rimmed highball glass filled with ice. Top with club soda and a squeeze of fresh lime. \




The growing popularity of farm-to-table eating and buying locally-crafted food products is being embraced by farmers right in our own backyard. An hour and a half from Augusta, Nature’s Harmony Farm in Elberton, Ga., offers several varieties of artisanal cheese for purchase on their website, at their farm store and in most Whole Food Markets in the state. Handcrafted by methods based on traditional European practices, their seasonal cheeses are made from raw milk, produced by grass-fed “contented” Jersey cows and cave aged for at least 60 days.

In keeping with the philosphy of honoring hand-crafted, locally sourced ingredients, Nature’s Harmony, operated by Tim and Liz Young, opened Artisanal Provisions, a gourmet food store that offers a variety of small-batch handmade food products, ranging from chocolates to gourmet salts to jams to cocktail mixes and more. Products for sale are supplied by small family-owned operators located in the Southeast region.

The store is open on Saturdays from 10 a.m.-4 p.m. Cheeses may be ordered and additional informational is available on their website.

1984 Bakers Ferry Rd. • Elberton •


In Season


You may be able to get fresh asparagus at your grocers year-round, but May is the time of year to purchase this delectable vegetable locally grown in South Carolina. Just a short drive from Augusta, Monetta Asparagus Farm in Batesburg sells fresh asparagus every year during the months of April and May. With a farming tradition that goes back four generations, Andrew Fallaw and his family cultivate the crop much as it was done in the early 1900s, when asparagus farms were abundant in South Carolina. 

Not only is asparagus delicious, low in calories and sodium and high in anti-oxidants, vitamins and minerals, but it also can be roasted, pickled, stir fried with your favorite meat or topped with Hollandaise as an elegant side dish. And if you have more on hand than you can eat, it can be cut and frozen in water for up to six months.

Since most asparagus available in local grocery stores is produced internationally in places like Mexico and Peru, don’t miss the chance to visit Monetta Asparagus Farm and experience the flavor of asparagus cut fresh from the field.

Monetta Farms sales hours are
3 a.m-6 p.m. daily until the end of May.
For more information and directions



Cooking Class

May 10. Strawberry Festival.
Enjoy games, contests, entertainment, food and plenty of fresh picked
strawberries. 10 a.m.-3 p.m. Proceeds benefit Mead Hall School. Aiken. (706) 644-1122.

May 12. Celebrity Waiter’s Night.
Fine food served by celebrity waiters, with 15 Aiken restaurants participating. Proceeds benefits Children’s Place. Aiken. (803) 641-4144.

Mary 23-24. Banjo-B-Que.
Sanctioned barbecue competition in addition to blue music including performances by Old Crow Medicine Show and the Avett Brothers. Evans Towne Center.

May 23. Fireside Kids Hamburger
Competition. A cooking competition featuring 10 teams of 2 kids (with a parent) ages 10-15 using Lg Kamado Joe Grills to cook the perfect burger. Event judged by KCBS judges and sponsored by Fireside Outdoor Kitchens. 5-7 p.m. Evans Towne Center. Contact 706-722-3939.

May 29-June 1. Atlanta Food and Wine Festival.
Spend a weekend sipping and savoring some of the best Southern culinary and wine traditions of the region. Midtown Atlanta. For details and ticket information visit

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