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My introduction to SILO

Posted: February 20, 2013 - 10:33am
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Patrick Kelly, who owns the Sea Islands Local Outlet (SILO), along with wife, Lauren, and Garrett and Katie Budds, is pictured standing at the door of SILO's shopfront at Habersham Marketplace, located in the Burton area of Beaufort. In addition to SILO's offering the largest variety of natural local foods sold direct from the farmer in the area, SILO also carries wild Alaska seafood. SILO's grassroots local food model concept makes SILO "part a ready-to-go and once a week pick-up shopfront, part Community Supported Agriculture (CSA) and part food co-op," says Patrick. Bumper stickers from SILO (lower left) carries this health-related message, "You either pay the farmer or pay the pharmacist."
Patrick Kelly, who owns the Sea Islands Local Outlet (SILO), along with wife, Lauren, and Garrett and Katie Budds, is pictured standing at the door of SILO's shopfront at Habersham Marketplace, located in the Burton area of Beaufort. In addition to SILO's offering the largest variety of natural local foods sold direct from the farmer in the area, SILO also carries wild Alaska seafood. SILO's grassroots local food model concept makes SILO "part a ready-to-go and once a week pick-up shopfront, part Community Supported Agriculture (CSA) and part food co-op," says Patrick. Bumper stickers from SILO (lower left) carries this health-related message, "You either pay the farmer or pay the pharmacist."

About a month ago, I got an e-mail from Patrick Kelly, one of the owners of Sea Islands Local Outlet (SILO), about a truly wild coincidence.

Patrick shared with me that SILO’s supplier for wild Alaska seafood is Steve Sturman, owner of Fred’s Alaska Seafood (www.fredsalaskaseafood.com) based in Kenai. SILO’s selling seafood from Alaska is the only exception SILO makes to its policy of offering only locally grown or produced food.

Wrote Patrick, “We make the exception because Steve comes down here, and he brings the salmon that he catches himself. He recently told me that your column is in their newspaper in Kenai, which I thought was a pretty cool connection. We thought it may make an interesting column sometime to draw the connection and also how SILO is a great resource for local food.”

I thought it was a pretty cool connection, too. Each week, I strive to keep the column presented to the folks in Alaska just as relevant as it is for readers here in South Carolina. Thanks to Steve and Patrick, today’s piece fits like a glove.

As the former manager of Beaufort’s Habersham Farmers Market, Patrick Kelly recognized a need to improve how local growers/food purveyors could better connect with a community that valued having access to the kind of ultra-fresh, high quality foods they supplied. That increasing demand was met about a year-and-a-half ago with the establishment of Sea Islands Local Outlet (SILO), located at 7A Market Street, in Habersham Marketplace in the Burton area of Beaufort, which Patrick identifies as being “part a ready-to-go and once-a week pick-up shopfront, part Community Supported Agriculture (CSA) and part food co-op.”

As such, SILO, which Patrick owns with wife Lauren and Garrett and Katie Budds, is a kind of online farmers market, where each week the growers/producers log onto the website (www.silo-beaufort.com) and update the products they assess SILO members can pick up that week.

Items offered by SILO’s growers/producers include fruits and vegetables; dairy and eggs; meat; seafood (wild Alaskan seafood), baked goods; grains, nuts and honey; herbs and spices; coffee and teas; prepared foods and canned items; flowers and plants; crafts; and more.

While the public may purchase merchandise at the shopfront without a membership, membership is required to shop online, after which orders may be picked up on “market” day at SILO-Habersham. (The annual $50 membership fee typically offers better pricing when shopping online, as well as other benefits. Also, SILO extends folks the ability to purchase items from the online market twice to test the program before being charged the annual fee.)

For details, visit www.silo-beaufort.com.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

Wild Alaska Salmon in Spicy Creole Butter Sauce

It is not necessary to thaw salmon before cooking – from freezer to plate, Wild Alaska Salmon in Creole Butter Sauce took just 20 minutes to prepare.

For the salmon

2 frozen wild Alaska salmon fillet portions, ½ pound each

Vegetable oil

Creole seasoning

For the sauce

½ cup (1 stick) unsalted butter, plus more as needed

1 teaspoon vegetable oil

1 shallot finely minced

½ cup dry white wine

1 tablespoon rice wine vinegar

1 teaspoon Creole seasoning, plus more to taste

Preheat oven to 500 degrees. Remove salmon from packaging, rinsing off any ice glaze under cold running water; pat dry with a paper towel. Lightly brush both sides of the salmon with some vegetable oil, then lightly sprinkle with the Creole seasoning, again on both sides. Set a large non-stick skillet set over medium-high heat, adding just enough oil to make a light film. When the oil is hot and shimmering, add the salmon, skin side up, and cook until nicely browned, about 1 minute. Turn the salmon over and cook for another minute. Remove the salmon from the skillet with a spatula, transferring the salmon to a rimmed baking sheet. Roast for about 4 to 5 minutes, or until the fish is still a little rosy on the inside. (Do not allow salmon to overcook as the salmon will cook a little more when it is added to the sauce.) While the salmon is roasting, make the sauce: wipe clean the skillet used to cook the salmon with a paper towel. In the cleaned skillet, over medium-high heat, heat half the butter (4 tablespoons), with the oil. Add the shallot and sauté for 2 to 3 minutes until soft. Add the wine, vinegar and seasoning. Continue to cook until mixture is reduced by half. Lower heat to low, then whisk in remaining butter, adding more butter as needed. If you haven’t already removed the salmon from the oven, remove it from the baking sheet and place into the skillet with the sauce. Cook for a minute or two more, gently swirling salmon around the pan and spooning with sauce to coat, adjusting seasoning to taste. Place salmon on a serving plate, pouring some of the sauce over the salmon to serve. Makes 2 servings.

Why buy wild-caught sustainable salmon

Wild-caught salmon is sustainable because it is caught in a way that does not harm the environment or pollute the ocean with waste the same way that farm-raised salmon does. The easiest way to make sure your salmon is sustainable is to buy Alaska salmon because all Alaska seafood is wild and sustainable. (Sustainable seafood is the only kind of seafood that Alaska harvests.) The Alaska Seafood logo pictured here was attached to the packaging on the salmon carried by SILO from Fred’s Alaska Seafood. For further information on wild Alaska seafood, visit www.alaskaseafood.org.

20-Minute Skillet Cornbread

Wild-caught salmon is sustainable because it is caught in a way that does not harm the environment or pollute the ocean with waste the same way that farm-raised salmon does. The easiest way to make sure your salmon is sustainable is to buy Alaska salmon because all Alaska seafood is wild and sustainable. (Sustainable seafood is the only kind of seafood that Alaska harvests.) The Alaska Seafood logo pictured here was attached to the packaging on the salmon carried by SILO from Fred’s Alaska Seafood. For further information on wild Alaska seafood, visit www.alaskaseafood.org.

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