Live Oak Farmstead

05/30/2026

We are setup at the Conway Farmers Market this morning. See you soon.

05/27/2026

Like many of you, we are flush with squash/zucchini, here is a great recipe for Scarpaccia - https://www.kingarthurbaking.com/recipes/scarpaccia-italian-zucchini-tart-recipe

Word of advice, definitely oil the parchment paper very well.

05/27/2026

This week we will add Garlic Salt to our basket of dehydrated herbs. We used green garlic and Redmond's Ancient Kosher Sea Salt at a ratio of 1:1. The salt is as important as the organic vegetables we use. Enjoy!

05/27/2026

We will not be attending the International Culinary Institute of Myrtle Beach Farmers Market tomorrow. You will find us at the Waccamaw Market Cooperative Conway Farmers Market on Saturday.

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05/23/2026

We are at the Waccamaw Market Cooperative Conway Farmers Market today with a few of our tomatoes that have just ripened. We also have two types of beans, dragon and Maxibel; plus some excellent summer squash, zapallo del Tronco, great for the bbq. See you soon.

05/21/2026

Today at the International Culinary Institute of Myrtle Beach Farmers Market, we have brought our first harvest of dragon beans; quantities are limited so be sure to arrive early. Harvest of our green garlic is almost complete; pasta with zephyr squash, green garlic and parmesan cheese, makes a great dinner. Also consider using your squash as a substitute for zucchini in this very tasty galette - https://www.punchfork.com/recipe/Zucchini-and-Ricotta-Galette-Smitten-Kitchen

05/16/2026

You can find us today at the Waccamaw Market Cooperative Conway Farmers Market. We are fully stocked with fresh cut lettuce, cabbage, green garlic, squash (including ball shaped variety), a variety of greens, spring onions, and herbs (both fresh and dried).

05/14/2026

The Tomato Boss, a.k.a. Bruno, sent me into the high tunnel today to check for army worms. I did find some and quickly squashed them. Tomatoes are starting to ripen. Last year we sold our first tomatoes at the International Culinary Institute of Myrtle Beach Farmers Market May 22nd.

I can taste them already.

05/14/2026

We love our herbs, but did you know that - "the United States is the largest importer of herbs, with over 80 percent of the herbs consumed domestically being imported from China, Eastern Europe and India" (article written by Emily Springer in Growing for Market Magazine, March 2026). Our herbs are picked fresh the day of the market. We also dry our herbs for a longer shelve life.