Time to go for walks on the beach after 6 p.m. Time to take an extra look at the sunset. Best of all, it’s time to pull out the grill.
BY MADISON HOGAN
Sprout Momma Breads, a local artisan bread company usually seen at area farmers markets, has made the bread and is prepared to spread to a new location.
A seasoned tenant at the Piggly Wiggly kitchen in the Coligny Plaza, Sprout Momma Breads will open at its new location at 21 Cardinal Road, Suite 105, off Beach City Road on the way to the Hilton Head Airport, according to a post on the company’s website.
“Over the next month, we’ll be waiting on permits, knocking down walls, installing equipment and generally making the place pretty for everyone,” the post reads.
If you’ve ever wondered what happens behind-the-scenes when Sprout Momma is preparing for Saturday farmers markets, check out this video! Sprout Momma’s own Ryan Fennessey tells us what type of breads and pastries you can find at the various farmers markets in the Lowcountry and upstate!
HEALTH TIP: Apple Cider Vinegar
Apple Cider Vinegar has become the go-to health trend. Reader’s Digest claims it can cure hiccups and alleviate cold symptoms. Some people have turned to Apple Cider Vinegar to help with health concerns — such as diabetes, cancer, heart problems, high cholesterol and weight issues. Below, you’ll find some recipes that use Apple Cider Vinegar.
Sprout Momma found a home on Hilton Head Island
After years of renting the kitchen from Piggly Wiggly in Coligny, we’re happy to announce that Sprout Momma has a new home on Hilton Head. Our new address will soon be 21 Cardinal Road, Suite 105 — located off Beach City Road on the way to the Hilton Head Airport. Over the next month, we’ll be waiting on permits, knocking down walls, installing equipment and generally making the place pretty for everyone.
Sprout Momma Breads is cooking up a lot of exciting bread and plans for the New Year!
Sweet Corn and Black Eyed Pea Dip
- 1 red pepper
- 1 small tomato
- 3 cups cooked black eyed peas ( or 2 15 oz cans)
- 1 cup corn kernels
- 1/2 cup sliced green onions
- 2 cloves garlic chopped
- 1 jalapeno chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 1/4 tablespoon cumin
- 1/4 tablespoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
I found these delicious brussels sprouts from a winery in Brooklyn — yes, a winery in Brooklyn! I decided to modify them with a vegan twist.
First and foremost, the part of this recipe that takes a bit of time is candied orange peel. Trust me when I say – It is worth it!
This dish is best if it sits over night. A helpful note — I used a half dozen of oranges at a time, so I can use in other recipes.
Sprout Momma’s own Ryan Fennessey and the rest of the baking crew have been busy this holiday season. They created traditional gingerbread for Christmas, baked up some delicious brioche and prepared gourmet holiday lunches for local businesses. Watch the video for more!
(This event has maxed out – It is Closed)
Whole Foods and Sprout Momma Breads invite parents and their children to a Kids In the Kitchen program after school at 4 p.m. Monday, October 17, at Whole Foods on Hilton Head Island.