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August 11, 2010

Who Is the Woman Behind the Golden Eggs?

Celeste Albers is an iconic figure in the Lowcountry farming community. Her Sea Island Eggs are coveted by Charleston restaurants, and at the Glass Onion we are lucky to serve them.

Cracking one open reveals a yolk as golden as a sunset. They literally make our bearnaise, deviled eggs and desserts. During the heat of summer when the hens simply refuse to lay enough, we enter a time of mourning. We substitute other high quality, farm fresh eggs, but the bearnaise turns a pale yellow more reminiscent of the washed out midday sun than its evening splendor.

So, who is the woman behind the golden eggs? Celeste’s roots lie in the Lowcountry. Her grandfather shrimped in Bulls Bay and ran a country store on Highway 17 near Awendaw. However, her father left farming to earn an accounting degree and wound up working for DuPont in Delaware. She remembers that he hated his job, and he eventually ended up back in Awendaw farming the family land.

In 1993 Celeste moved down with her baby daughter Erin and joined him. She began selling their produce at the fledgling Charleston Farmers Market. There she met George Albers who was selling his own produce. Celeste remembers that George used to stop by her booth, buy some of her wild blackberries and chat for a while.

“It was the blackberries that did it,” says Celeste. “George stole me away from my dad, and before you knew it we had one booth instead of two.”

Together, they have navigated the rough terrain of making a living off the land. They have grown vegetables, shrimped and finally raised chickens and cows. None of it has proven easy, especially since they lease rather than own their property — negating any meager security you might expect a farmer to have. Furthermore, they physically labor every day of the year.

But Celeste maintains that she would rather this than a lifetime of working a job she hates. These days they do seem to have found their niche — focusing on their egg and raw milk production. And amongst those in the know their product has achieved a cult-like following.

At the Glass Onion we regularly receive phone calls from avid Celeste fans wanting to reserve their eggs and milk, and I truly understand their reverence. Right now, during the egg drought I reserve her eggs for use only in our bread pudding, and with each of the 40 eggs I crack — I give thanks to Celeste.

2 Comments

  1. Great article and well-deserved praise! It's astonishing, how much better her eggs are, even when compared with other organic, farm-fresh eggs. Once you've tried them it's impossible to go back!

    Comment by proteus112 — August 13, 2010 @ 12:44 pm

  2. This is so very true, and I am happy to say that we now have a somewhat steady supply of Celeste's eggs since the young hens are finally maturing and laying more. To learn more about Celeste check out this article from the Charleston City Paper:

    http://www.charlestoncitypaper.com/charleston/exploring-raw-milk/Content?oid=1110309

    Also, for directions to the restaurant so you can buy the delicious eggs and milk go to our website:

    http://www.ilovetheglassonion.com

    Comment by The Glass Onion Restaurant — August 31, 2010 @ 2:39 pm

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