Silo-that word has always touched some root-worthy chord in my soul.
Obviously, I was indeed a city girl, who had no inkling of the real farm workaday world, that of ever-gritty fingernails, dawn egg-gathering, chores chores chores, sweat sweat sweat, and all the work of planting, hoeing, weeding, and harvesting. All I knew is that somewhere, while my mother opened a can of creamed corn for dinner, some farm child's mom was lathering fresh-picked corn on the cob with fresh-churned butter for their dinner table.
Traversing Iowa, I learned to love the spider-webbed fences, the maze of twined-up beans, the adorable scarecrows. But most of all, I loved the silos.
I didn't really even know what a silo was for, but the first time I spied a nice silver one with a red-and-white beanie cap, I was hooked on the silo as icon for all things farm, fresh, delicious and healthy. While the propellered-windmills held a close second, it was the silos that had my heart. Whether glistening in the rising sun, brooding in the shade of day, or standing silent sentinel in the full moon, the silo, to me, was the silent representation of the Good Life.
And so thirty years later when we moved to the Lowcountry of South Carolina, the new farm-to-table experience was being born. I found a magical place called (wait for it!)-SILO.
SILO stands for Sea Islands Local Outlet. You know: The kinds of farmy folks with the mission to provide locally-sourced food that tends to be organic. Organic means produced "naturally" without chemicals or hormones.
Some of the recipes include:
Fried Green Tomatoes
Savannah Bee Honey Glazed Baked Ham with Summer Fruit
S'mores Sweet Potatoes
Easy Summer Shrimp & Grits
Peanut Butter Banana Cream Pie
And more! Enjoy!
