The TD Saturday Market opened last week, and it brought the crowds. With over 78 vendors involved this year, shopping can get overwhelming. So we decided to go with the experts to see what they got. Last week we followed Gregory McPhee, the executive chef of Restaurant 17, to see what his top picks at the farmers market are.
Gregory and his wife, Beth, go the farmers market every Saturday. Restaurant 17 receives between 16 and 18 food deliveries a week, but business is good, so sometimes their trips consist of picking up products that are low on stock for the restaurant. But today, they’re mostly just stocking up on their at-home meals for the week. They started their visit with a stop at the Bake Room for pastries and LaRue Fine Chocolates for their chocolate bars, which just became available.
Their next stop is Three Graces Dairy for cow milk cheese, Tyger River Smart Farm for kale and basil and then Reedy River Farms to stock up on beets and carrots that are low on inventory for the restaurant. The farmers market is the perfect resource for local restaurants. It brings all of the vendors to one place for pick up but also showcases the variety of vendors that Greenville and surrounding areas have to offer. Gregory said a lot of the vendors they use at Restaurant 17 are relationships made through the Saturday Market. While the vendors are able to make a large profit through restaurants, their sustainable income comes from regular deliveries from farmers markets.
The next vendor the McPhees go to is High Valley Farms, a trout farmer based out of Pumpkintown. The farmer has a naturally occurring stream that forms a river on his property where he catches the trout. The farmer’s wife then cuts the trout, a skill she was taught by the crew at Restaurant 17, and they even sell a spread made by Restaurant 17 at the farmers market. Restaurant 17 was the first vendor that High Valley stocked, and Bacon Bros. Public House has also started purchasing their trout.
The last two stops on their visit are Greenbrier Farms for their steak and Split Creek Farms for goat milk yogurt, which Beth highly recommends to anyone who hasn’t tried it. You would think that restaurants like Husk coming to town would be competitors for Restaurant 17, but it’s actually a benefit for them. When new restaurants come to Greenville and start purchasing local inventory, it creates funds for farmers to produce more. The Saturday Market is a huge benefit to restaurants, vendors and the taste buds of Greenville alike.
Let us know what your go to stops at the Saturday Market are and tag #GVLtoday in the post from your visit.