When our road trip took us through South Carolina, we asked Sean Brock (the Chef at Husk) about farmers to check out near Charleston, he recommended the Joseph Fields Farm. The piece of land has been in the Fields family for three generations and has gone from organic to conventional and back again. Joseph gave us a tour of the area and also a taste of his baby squash, evangelism and collard green philosophy. In this series, we try to go beyond simple descriptions of farms and methods and try to capture the spirit and personality of the people behind our food. Such is the case in this video (we think). Enjoy.
For more videos and recipes visit www.theperennialplate.com
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