Farm to Table: Charleston-Area Growers and Chefs Form Dream Team Allowing Small Operations To Expand

Hamilton Horne was the one approaching restaurants when he launched King Tide Farms, which produces leafy greens with names like red streak arugula, fern parsley and bronze fennel — some of which Horne conjures up himself.

His pitch differed from other local farmers: the Sullivan’s Island native promised to deliver what he dubbed the “chef’s cut,” a smaller-sized green that could go directly from his farm to the plate.