Jamie Swofford, The Chef’s Farmer
On a modest acre and a half of land in Cleveland County, The Chef’s Farmer implements small-scale practices devoid of chemicals, synthetic fertilizers and large equipment. His fields are hand-tended and his work, ingredient-driven. As a former chef, he runs the farm with the same intensity as a restaurant kitchen. Using intensive practices to cultivate high-quality produce, The Chef’s Farmer serves 20 to 25 chefs in his corner of North Carolina.
The Chef’s Farmer’s is interested in unique products with exceptional flavor. On his patch of land, he grows a variety of produce––heirloom vegetables with stories to tell and diverse varieties suited for the Carolina soil. Expect a polycultural array of seasonal ingredients from roots and greens to edible flowers and culinary herbs.
The Chef’s Farmer propagates from seed stock around the globe for produce that lends itself to sustainable practices and seed preservation.
Old North Shrub
WHAT IS SHRUB?
At its most basic, shrub is a beverage made of fruit, vinegar, and sugar. According to Slow Food USA’s Ark of Taste, “Shrub is a colonial-day drink whose name is derived from the Arabic word sharab, to drink. It is a concentrated syrup…that is traditionally mixed with water to create a refreshing drink that is simultaneously tart and sweet. In the nineteenth-century, the drink was often spiked with brandy or rum.”
Old North Shrub was a happy accident. Jamie Swofford provides boutique produce for chefs in the Piedmont, and fresh and foraged ingredients to breweries. On a delivery run, one of Swofford’s regular customers, Free Range Brewing (Charlotte), invited him to craft a non-alcoholic beverage “that was not kombucha” for their bar taps. Swofford settled on shrub, a colonial-era drinking vinegar, made with ingredients grown, foraged, and sourced from his agricultural radius in western North Carolina.