Back to my teaching roots...

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Before Sea Love, I was a teacher: K-2, higher education and most recently, a teacher mentor. I was actually interviewing for a teaching position at UNCW when Sea Love 1st began. I had to make a choice: take the teaching position or give Sea Love a go.

Teaching has always been woven into Sea Love, whether it be hosting multi-hour field trips, mentoring UNCW business students or running off the farm to my 2nd job to mentor, observe and evaluate student teachers in the area.

When Hurricane Florence hit, things really changed. Our worlds were rocked and nerves were fried. It took a long time to recover the farm - our construction just recently ended, actually. During this time, I did a ton of soul searching… with some help from Adrian, a business consultant friend and Maia Dery, a good friend and transformational coach. Through these interactions, I realized that I was not only missing teaching, but being part of a team and something larger than myself. This led me to taking a long term sub position to ‘test’ out the waters. I wanted to see if I was missing it as much as I thought. I was.

Since then, I’ve been looking into teaching jobs. Not any teaching job, you see. If I was going to go back into the career, I wanted to be in a creative and flexible environment with a supportive team filled with happy people who were similarly aligned in educational philosophies and life. Hard find, right? It is, but I found it. And yesterday, I signed my contract. I’m thrilled, energized and excited to get started.

Don’t fret. Sea Love is not closing. Just restructuring a bit, most of which you will not notice. But, we pride ourselves on transparency and I just wanted to fill you in.

Until next time, stay salty.

Holiday Gift Guide

Happy Holidays!

I cannot believe its nearly the middle of the December already! I’ve only had the opportunity to do one holiday show this year (thanks to Hurricane Florence setting us waayyy back, more on that soon). I did our one and only show this past Tuesday night and got a lot of questions about what to get for “this person who loves to cook Italian”, or “likes to grill”, etc. So I’ve put together a Holiday Gift Guide with some ideas for you. Hope it helps. Put your orders in ASAP as we will be sold out within the week.

Working on a Year In Review post to update you what’s been happening at the farm, why you haven’t heard from us via the blog, future plans, etc. Will be up in a few days.

xoxo, Amanda

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Mexican Street Corn

I LOVE Mexican street corn, if it's on a menu, I'm ordering it. I wanted to make this smothered, delicious corn, otherwise known as Elotes for some friends this past Labor Day weekend. I googled recipes and shot one over to my chef friend, Matt Register, who makes the best street corn around.  Instead of using that recipe from Food Network, he sent me his and lucky for you, I'm passing it on to you...

  • ½ cup of Dukes mayonnaise
  • ¼ cup sour cream
  • 1 garlic clove minced
  • 1 cup of cotijia cheese (I used Feta)
  • ½ cup of cilantro minced
  • 1 tablespoon of paprika
  • ¼ teaspoon of cumin
  • 4 ears of corn
  • Paprika for garnish (I used smoked paprika, yum)

Heat a grill to medium heat. Place corn on a greased grill surface over indirect heat and cook, rotating periodically, for 6-7 minutes until corn becomes tender. In a bowl whisk together, mayo and sour cream until well combined. Then add garlic, ¼ cup of cheese, ¼ cup of cilantro, paprika, and cumin and stir until well combined, set aside. When corn is finished remove it from the grill. With a large spoon coat the corn with mayo mixture making sure all sides of the corn are covered, you can also use your hands for this process. Return corn to grill over direct heat and cook for an additional 2 minutes. Pour the remaining cotijia cheese in a shallow pan. When corn is finished remove it from grill and slowly roll each ear in the cheese making sure it is evenly coated, garnish with remaining  cilantro and a sprinkle of paprika. Makes 4

Link to Southern Smoke BBQ recipe and story.

Fresh Pasta

We are BIG pasta lovers in our house.  Low carb is a no-go here. We have both just started training for fall races and call me crazy, but I don't think it's too early to start carbo loading.  We recently made fresh pasta and it's so easy that I had to share - you don't even need a pasta maker!  This recipe comes directly from Bob's Red Mill, which is the flour that we prefer to use.

Once you make (in mere minutes), then you can top with any sauce. This time around, we made one with olive oil, cheese and local mushrooms from a farmer friend and one with fresh pesto from homegrown basil.

Pasta Ingredients:

  • 2 Tbsp Olive Oil
  • 2  Eggs 
  • 1 1/2 cups Bob's Red Mill Semolina Pasta Flour
  • 2 Tbsp Water

Directions:

  1. Combine semolina, beaten eggs, water and oil. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
  2. On a lightly floured surface roll out to desired thickness and cut as desired.
  3. Bring a large pot of heavily-salted water to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). If making lasagna, no need to boil noodles. Add directly to your recipe. 
  4. Top with your fave tomato sauce, olive oil & cheese or pesto.
  5. Just before you take your first bite, top with a bit of Sea Love Sea Salt. For this dish, we lean towards Pure, Rosemary or Garlic.

So good, enjoy!