E DIS
STIRRING
THE POT
DOWN ON
THE FARM
WORDS BY ANNA MARTIN
PHOTOS BY ELIOT VANOTTEREN
Y
ou are what you eat. We’ve
all heard the old adage
that our bodies are made
up by what we consume.
But we aren’t just what we
eat — we are where and by whom the
food is grown, too. It is becoming ever
more crucial to know where our food
originates and its cultivation processes.
Further, we are how it is prepared: what
ingredients and expertise are combined
for the end product. Finally, we are with
whom we share our meals. From farm
to kitchen and ultimately to the plate
presenting a fresh, refined meal upon
which we toast in celebration with our
neighbor, we are what we eat.
It is an art and careful practice to take
the Earth’s bountiful produce and cre-
ate an edible masterpiece that inspires
both the creator and consumer. This is
the story of Potlikker Farm and Georgia
Sea Grill.
In the South, the staged develop-
ment of meal preparation has been a
deep-rooted tradition: a lens to explore
Southern identity. To be part of the
process, whether by farming, cooking,
or enjoying, is to understand our history
at a deeper level; not just of Southern
food, but the heritage and traditions
that stand as an exceptionally relevant
history of the South itself. The customs
40 GOLDEN I S LES
From left: Sam McPherson, Potlikker Farm Cultivator; Zack Gowen, Owner of Potlikker Farm
and Georgia Sea Grill; and Tim Lensch, Executive Chef at Georgia Sea Grill
that pay tribute to our core principles
of community and connection to one’s
homeland paint a picture of who we
are as Southerners. It is upon this ground
that the newest tradition was planted
on Blythe Island: Potlikker Farm.
Sam McPherson, cultivator of Potlikker
Farm, sustains our Southern culture in his
production of local harvest that current-
ly supplies St. Simons Island’s Georgia
Sea Grill with the freshest ingredients.
Inspired by summers spent working in his
great-grandfather’s garden in Nashville,
Georgia, Sam brings personal devotion
and antiquity to the legacy of Potlikker
Farm. “The idea is to use proven old-
school techniques with a few modern
ideas to grow local, clean produce
that has a huge significance to people
that love the food and traditions of the
Golden Isles,” he says.
Potlikker once operated as a vegetable
farm until about 40 years ago, when
goat farming took its place. Fast forward
to 2018: Georgia Sea Grill owner Zack
Gowen had just finished reading “The
Potlikker Papers: A Food History of the
Modern South” by John T. Edge when,
as he describes it, “a happy accident”
occurred. One week later, he discovered
the 6.5-acre lot on the Blythe Island street
named “Potlikker’s Place.” Sometimes
we just need a sign. For Zack, this was it.
Along with skills he learned as a boy
working on a South Georgia farm, Sam
gained experience through his and his
wife’s organic produce cooperative,
connecting him with Zack. Today, they
work together to fulfill Sam’s dreams of
operating a farm and Zack’s desire to
bring locally sourced produce to Geor-
gia Sea Grill. Though in its early stages,
the team at Potlikker is producing kale,
tomatoes, peppers, arugula, spinach,
lemongrass, rosemary, mint, Thai basil,
lettuce, and the popular Potlikker red
peas, a historically significant staple
crop. Marigolds and sunflowers adorn
Potlikker as well and can be found
beautifying tables at the Grill.
The vision for Potlikker Farm is simple: to
fill an underserved market with local,
clean, sustainable produce. Eventually,
the goal is to sell to the public, donate
to schools, and be involved with other
community-supported agricultural ven-
tures. For now, Sam supplies Georgia
Sea Grill Executive Chef Tim Lensch,
under Zack’s direction, with fresh
ingredients that Tim combines with his
provisional expertise to create colorful,
delicious meals served nightly. Each
participant in this process, including the
guests that enjoy these culinary works
of art, can celebrate this expression of
Southern heritage and take pride in
the locally sourced, historically based
cuisine found at Georgia Sea Grill. For
here, there is no need to worry when
someone says, you are what you eat.
 Sam with Potlikker red peas

POTLIKKER
PEA SALAD
FROM GEORGIA SEA GRILL’S
EXECUTIVE CHEF TIM LENSCH
2 cups Potlikker red peas
3 Bay leaves
2 Tbsp. hot sauce, to taste
1 Tbsp. minced parsley 
1/2 cup small diced sweet onion
1 cup small diced green tomato,
peeled is optional
1/2 cup small diced red pepper
1 jalapeño minced without seeds
Juice from half a lemon
1 Tbsp. olive oil 
Salt and pepper to taste
Rinse the peas and place into a me-
dium-sized pot. Fill with water — you
want to cover the peas by about 2
inches. Salt the water to taste. Add
a shot or two of your favorite hot
sauce. Add 3 bay leaves. Using me-
dium high heat, bring to a boil. Once
at a boil, turn down to a simmer and
let cook until soft. Turn off the heat
once done and let them soak for
a half an hour. Drain, remove bay Antique Silver | Jewelry | Architectural Details | Furniture
leaves, cool, and mix with the rest of Porcelains | | Books | Etc.
ingredients. Serve over rice, fish, grits, 1601 Newcastle St, Brunswick, GA 31520 | 912 . 2 6 5 . 3 6 6 6 | Monday-Saturday 10-5
or anything else you can think of.
M A RCH / A P RI L 2019 41