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charleston, Food & Farming, Health & Wellness

Top 5 Tips to Prepare for Hurricane Matthew

hurricanematthew

Living on the coast, we are used to battening down the hatches and slipping on our rain boots to prepare for rainy weather, so when we hear there is a storm coming we generally just stock up on the essentials: beer, bread, and batteries. Some might even say we are a little too salty when it comes to our outlook on storms. As a fellow coastal dweller, when others scoffed at the lack of evacuations prior to Katrina, I simply shook my head and thought, “Most of us wouldn’t leave either, especially because we would be expected at work the next day”. During my class today, we asked how many of our students had ever experienced a hurricane and the answer was only two out of twenty two. I quickly realized that with so many transplants here, the majority of folks have no idea how to handle this situation. Now that Governor Haley has ordered a mandatory evacuation, people will be scrambling to get ready, especially with the memory of last October’s floods fresh in our minds. You can also sign up for Charleston County Citizen’s Alert if you want current updates and you can find details about the highway reversals here.

With that in mind, here are my top five tips. Please ignore poor formatting- trying to get this to you ASAP!

1. Get documentation.

Take pictures and video of the inside and outside of your house prior to the storm.
Farmers need to take pictures of all of your crops, equipment, and infrastructure.
Gather any and all personal and business receipts, paperwork, and essential documents that you may need for insurance or personal purposes. (including passports, birth certificates, medical records, etc.)

2. Secure your property:

Make sure you have renters/homeowner’s insurance. For renters, this can often been purchased the same week of a storm and is generally very affordable.
Buy plastic tubs for all items that could be damaged by water but that you would not be able to evacuate with.
Make a list of what items you will take with you in case of evacuation.
If you are in danger of flooding, raise everything off the ground with cinder-blocks, create a sandbag wall around your doors, and duck-tape the bottom seams of the doors from the inside and outside (I have seen more than one case of this actually stopping water from coming in.)
If you are going to leave your house and evacuate, move valuables away from windows, cover with tarps, hang hurricane protection over your windows, and take what you can.
Consider parking your vehicle in a parking deck to avoid damage and/or flooding.
If you evacuate, shut off your water valves and gas line (if you have one), cut-off your main breaker, and unplug everything before you leave.
Getting contact information from your neighbors so if you evacuate you can find out how your house is.

3. Collect Supplies:

This is a checklist from NOAA. Also consider what you would need to take in case of an evacuation.

Water– at least 1 gallon daily per person for 3 to 7 days
Food – at least enough for 3 to 7 days
- non-perishable packaged or canned food / juices
- foods for infants or the elderly
- snack foods
- non-electric can opener
- cooking tools / fuel (propane camping stove and fuel)
- paper plates / plastic utensils

Blankets / Pillows, etc.
Clothing – seasonal / rain gear/ sturdy shoes
First Aid Kit / Medicines / Prescription Drugs
Special Items – for babies and the elderly
Toiletries / Hygiene items / Moisture wipes
Flashlight / Batteries
Radio – Battery operated and NOAA weather radio
Telephones – Fully charged cell phone with extra battery and a traditional (not cordless) telephone set
Cash (with some small bills) and Credit Cards – Banks and ATMs may not be available for extended periods
Keys
Toys, Books and Games
Important documents – in a waterproof container or watertight resealable plastic bags.

- Tools – keep a set with you during the storm
- Vehicle fuel tanks filled (buy extra gas can and fill as well)
- Pet care items
  - proper identification / immunization records / medications
  - ample supply of food and water
  - a carrier or cage
  - muzzle and leash

4. Make a plan for staying AND evacuating.

Obviously, you need to make this decision based on what is most appropriate for you and your situation. That being said, here are some things to consider.

What category is the storm? Category 3 and above should evacuate but if you are living in an area that could flood, be cut off by flooding of roads, or is isolated- any hurricane can pose a threat. (Check out the map below to get an idea for how bad the storm surge can be.)
What type of home do you live in? Can your house get flooded? Are their any large trees over your house that could come through the house? Do you have a safe place in the house with no windows that you can safely hide? If flood waters rose, would you be able to climb to higher ground?
If you were to be cut off from power and water for 7-10 days, would you be able to survive off of the supplies you currently have?
Do you have somewhere safer to go? Consider asking around with family, friends and co-workers to see if there is an alternative place for you to go, how long you can stay, and if your pets are welcome.
Will your employer expect you to return the day after the hurricane? You would be surprised.

5. Get ready for a LONG commute.

Fill up your gas tank and potentially even fill up an extra. Traffic will be extreme and even with highways reversing to accommodate flow, it will be a long journey.
Pack snacks, drinks, and games for yourself (and the kids) but keep in mind that there may not be a lot of stops for bathroom breaks.
Make sure your car has plenty of air in the tires and all fluids are topped off (oil, coolant, etc).

Other things people often forget.

Extra coolers filled with ice-packs to unpack your fridge into if the power goes out.
Generator and fuel is always a fun item (if you have the money…)
Fill your bath-tubs and sinks with water the night/day of the hurricane… this way you will have even more potable water.
Expect excessive evacuation delays and how much gas this could potentially use.
In addition to filling your car with gas, check all fluids, tire pressure, filters, etc.
Either own or know someone with a chain-saw and fuel.
Let other people know your plan so they don’t have to worry!

Check out your own area on the NOAA map.

October 4, 2016 by Nikki Seibert Kelley

Articles, charleston, farming

Weaving the fabric of a community

For those of you that may have missed it, the following is an article I wrote for the Charleston City Paper’s DIRT Magazine this spring. I have added some personal pictures to enhance the experience!

On a cold day in March, I stand bundled up outside the birthing pen at Jeremiah Farm and Goat Dairy on Johns Island while goats of all sizes nuzzle and play in fresh shavings. Farmer Casey Price has invited me to take part in the kidding process that marks the beginning of milking season on her farm. As a mentor farmer in the Lowcountry Local First Growing New Farmers Program, she is passionate about sharing her knowledge of goats, chickens, and homesteading with people of all ages.

As is often the case with Price, our conversation is woven together with the details of our personal lives, questions and answers about farming, and updates on her current apprentices. We fall easily into our long-established role of mentor and apprentice as I stand by to assist two goats being brought into the world by Price’s gentle hands.

Four years ago, I started my journey in farming through the Growing New Farmers apprenticeship program as one of the first participants during the pilot year. The experience was a life changer, introducing me to a farming community made up of some of the most hardworking, passionate, innovative, and generous people. Every day brought something new, whether it was riding on the tractor with Joseph Fields or product tasting with chefs in the kitchen during deliveries. As the program came to an end, I knew that I wanted to dedicate my career to working in agriculture. In 2011, I realized this dream when I became the director of sustainable agriculture for Lowcountry Local First.

Since that time the program has experienced incredible growth. The Growing New Farmers Program has expanded to include the Dirt Works Incubator Farm and the first phases of a land-matching service. To date, 95 people have graduated from the program while working with more than 14 mentor farmers. For participants in the current program, a nationally recognized and locally adapted curriculum guides their 10-month experience, which combines classroom training, work-days at Dirt Works, and field trips with on-farm mentorship.

As the first formal farm apprenticeship program and farm incubator in South Carolina, Growing New Farmers has created both opportunities and networks for small farmers and food system leaders to learn, grow, and succeed. Every year the program introduces a thread of new individuals to the fabric of the local agricultural community, strengthening the capacity of the local food system. Past and current program participants often become mentors, advocates, and leaders; each has a unique story and these are just a few.

The educational farmer

“It’s in my blood,” says Drew Harrison, also a first-round apprentice in the Growing New Farmers program. Like many in the Southeast, Harrison’s family has a long history in farming. Raised in Asheville, N.C., he spent a lot of his childhood on his grandfather’s cattle farm in Georgia and grew up hearing stories about his mother’s family growing tomatoes on Johns Island. But Harrison first sought career opportunities elsewhere before coming back to his roots. He spent time stock trading before his disenchantment led him to Costa Rica where his passion for farming was ignited. Harrison returned to Charleston and found both the Green Heart Project and the LLF Growing New Farmers program.

As a farming apprentice, Harrison learned the climate, market, and community in Charleston while receiving the tools to grow both food and a business. Through his experience, he gained the skills and the support network to help him take the helm as the director of the Green Heart Project, which under his leadership, has grown to two urban farm school sites at Mitchell Elementary and Zucker Middle School with almost 15,000 square feet of garden serving more than 400 K-6 grade students.

With such great experience and knowledge to share, Harrison now serves as a mentor in the program and helps the community continue to grow. He has worked with four apprentices, 36 College of Charleston interns, and more than 850 volunteers since 2011. Working on the Green Heart farms often provides an opportunity for individuals to grow vegetables for the first time, as was the case for Amy Robinette.

The food and beverage farmer

Amy Robinette was raised in Spartanburg and graduated from the University of South Carolina. She initially came to Charleston seven years ago to train as a pastry chef, but, like so many others, found herself stuck in the kitchen. While working at Closed for Business, a partner restaurant of the Green Heart Project, Robinette connected with the urban farm at Mitchell Elementary. Although Robinette’s aunt and uncle own a large horse and produce operation in Kentucky, volunteering with the Green Heart Project was her first experience growing food. Before long, she had started her own vegetable garden and adopted her own small flock of chickens.

It was during this time that Robinette discovered Growing New Farmers. Robinette says being in the program changed her life. She currently works on the Dirt Works Incubator Farm alongside John Warren of Spade & Clover Gardens as well as Harleston Towles and Rita Bachmann of Rooting Down Farm. Robinette has been working alongside her mentors (two of whom are former apprentices) to understand how to grow and sell traditional and niche products. “There is so much pride to be had working with my hands,” says Robinette. “I haven’t gone a single day that I haven’t been happy.” Robinette hopes to use the knowledge, resources, and network from the program to someday operate her own small farm and bakery. (She just launched her business, The Cake Farmer which is currently operating a pie CSA aka weekly sweet and savory pies full of local ingredients!)

The second career farmer

milar to Robinette, Kathee Dowis stumbled into farming unexpectedly. Dowis initially participated in the Master Gardener program in 2007 while still working as a full-time mother. By 2012, she was volunteering at the Hampton Park Greenhouse and looking for the next step when she saw a poster for the apprentice program and “went ballistic.” Dowis joined the program in 2013 as an apprentice with Meg Moore at Dirthugger Farm and continued in 2014 to experience the new curriculum and additional mentorship of Casey Price. For her, the most unexpected part of the program was how much emotion is involved in farming: “The excitement of the planting, bloom, harvest, and first taste; the heartache of a flooded field or lost animal; and the return of the joy.”

At 53, Dowis is one of four participants in the 2014 class over the age of 40, a demographic that is common in new and beginning farmer training programs across the United States. These second-career farmers are utilizing their personal and professional experience to approach farming strategically. Growing up on her grandfather’s expansive tobacco and soybean farm in Darlington, S.C., Dowis watched firsthand as a farmer had a bank note called in. The community met at the Dead End Grocery to “pass the hat” and save the farm. She was looking for an opportunity to learn best practices in farming without the risk of losing a farm. “It gives you a true opportunity to learn what you like and you don’t like and what you are good at,” she says. “If you decide to cut out, you’ve had such a lovely experience but you wouldn’t have lost tons of money or land.”

A food desert farmer

Another over-40 apprentice, John Lloyd is also a second-career farmer. The history of John’s family goes back several generations in Cordesville, S.C., one of the oldest Gullah communities in the state. His family-farming legacy was passed from his sharecropping great-grandparents, to his independent farming grandparents, to his aunts and uncles in farming, and now to him. Born, raised, and currently living on the family farm, John grew up in a community built around the growing, harvesting, and cooking of organic local food. In his youth, he spent long days doing farm chores, but the pull of life off the farm led him to a career in athletics.

His lean build, trainers, and track pants echo a lifetime spent as a distance runner, fitness trainer, physical education teacher, and coach. During the last few years of teaching and coaching, Lloyd became increasingly disturbed by the high rates of obesity and health related illnesses. He watched student’s diet choices become limited to unhealthy processed foods with little or no access to fresh fruits or vegetables.

In 2013, Lloyd applied to the Growing New Farmers Program, he says, “to learn the business aspect of agriculture to give me the balance between the growing and the business.” During his first year he spent time apprenticing at Joseph Fields Farm, visiting Casey Price, and trying to get things started on his own property. At the end of 2013, he signed up for the S.C. Loan Fund’s Feeding Innovation business competition to further assist him in the development of his agricultural venture. Lloyd hopes to create an affordable CSA program for families in food deserts interested in fresh vegetables; the business plans include SNAP compatibility and a focus on varieties of produce customers are familiar with. “The only way our health is going to change is if our food source changes,” he says.

He is currently participating in the 2014 apprentice program to learn about CSAs with expert Kenneth Melton of Lowland Farms and is working with Harrison of the Green Heart Project to better understand taste preferences and recipes in the garden.

The farmer supporting farmers

As with my own experience, there are a number of graduates who discover their passion lies in helping farmers. For these food system leaders, the Growing New Farmers program provides the perspective, experience, and deeper appreciation of the challenges facing the agricultural community. Frasier Block is one such graduate. “It gave me the opportunity to work hands-on from the ground up with a smaller farm … and understand what goes into [farming],” he says. Frasier participated in the 2012 and 2013 year with Dirthugger Farm and Black Bird Market. Through her experience working at Dirthugger with Meg Moore and seeing her launch the successful Sunday Brunch Farmers Market, Frasier began to understand both the supply and demand sides of local food.

Earlier this year, she launched the Homegrown Farmers Market on Johns Island. The first farmers market to operate through the winter, it was very well received by the community. Since opening, the market has experienced incredible growth and includes 17 local farmers, 30 local food artisans, 30 local product and craft vendors, educational vendors, and musicians. Frasier aims to create a market that is a one-stop-shop for local products and a place that helps people take that first step in living a sustainable lifestyle.

The multiplier effect

A strong element of the Growing New Farmers program is that it supports a culture built on personal relationships to create a resilient interconnected community. Mentors and apprentices are incredibly supportive of one another and their bonds last far beyond their program year. Each of these graduates touches the lives of dozens of people in the community, providing guidance, inspiration, and support. The Growing New Farmers program is weaving together an incredible farming community, and I am honored to be a part of such a beautiful fabric.

June 24, 2014 by Nikki

charleston

Goodbye Bogarden.

Please click the link to read my last blog post for the Bogarden: http://thebogardencharleston.blogspot.com/2012/01/goodbye-friends.html

January 30, 2012 by Nikki

charleston

Living La Vida Locavore

Locavore: A person that eats foods primarily grown or produced in a 100 mile radius from where they live.

As of yesterday, spring is officially here. Over the last few weeks, I have been visiting farms to talk to the farmers their plans, their anxieties, and of course, to walk the remaining fields of winter crops in the company of bees seeking out plants bolting into flower. As if looking into the future of their season, I took a peek into the warm, humid greenhouses, giddy with excitement at the overflowing trays of lettuce, peas, beans, tomatoes, herbs, and flowers.

Pete Ambrose in his Greenhouse

The excitement is not just in the fields but spreading into the cities. Local residents are brightening up their yards with early blooms and filling their gardens with small seedling vegetables and herbs. Farmers Market managers are holding meetings to refresh the regulars and welcome in the huge flux of new vendors. March has already ushered in the Food and Wine Festival, the Kid’s Fair, College Spring Breaks, Gleanings, and soon the Carolina Yard/Gardening School. April will be filled with Earth Day events, the Chef’s Potluck, Clean City Sweep, and many other outdoor events.

Bogarden Workday March 19th, 2011

Locally, regionally, and nationally there has been a lot of focus on the small farmer, eating locally grown and produced products, and supporting local vendors. Following on the heels of the organic food wave, consumers are beginning to realize that there is more to food that how it is grown but where it is grown as well. The benefits of eating local produce/products, supporting a local economy, and having a connection to your food are becoming more understood, accepted, and appreciated. For Charlestonians, we are truly lucky to be in a city that has such a love affair with food and the growers/producers to support it.

Charleston boasts some of the South’s best chefs, farmers, food artisans, and markets. I am lucky enough to have spent the last few years in Charleston getting to know where to shop, who to buy from, where to eat, and how to get the best of the best in this wonderful southern city.

After many requests for advice regarding the local food movement in Charleston, I am finally compiling some of the information that I have discovered. Much of this information was taken from other website and simply compiled all together and I am grateful for LLF, USDA, and the PickYourOwn websites. Follow along as I take you on a step by step tour of what it takes to become a Locavore in Lowcountry.

Let us begin the journey to a more exciting, healthier, and tastier menu. The first step is to consider the season. Although your local grocery store may have a variety of produce year round does not mean that you can actually find watermelon in Charleston in February. If you do not see it at the farmers market, it is probably not growing in Charleston. There are a number of websites that will help you identify what is in season in your state during any given month, such as the SC Department of Agriculture’s Certified SC Grown’s: http://www.certifiedscgrown.com/ or Providence Produce’s website: http://www.providenceproduce.com/index-4.html.

The next step is actually acquiring the food. The only way to know exactly where your food came from and how it was grown is to grow it yourself. If you are a gardener or want to try your hand at growing your own produce, look for the zone on the back of the seed packets and plant according to the recommended months for your area. Consider purchasing vegetable/herb seedlings from the incredible selection at Sea Island Savory Herbs on Johns Island, especially if you are interested in heirlooms and non-traditional plants. If you don’t have a yard, consider container gardening or getting a plot at one of the community gardens in town.

If you are currently shaking your head because you know you will never have the time or energy to have a garden, have no fear. Because even if you have a yard or garden, it would be extremely difficult to supply all of your fruits and vegetables, much less everything else you need for your family such as eggs, pasta, grains, meat, milk, and cheese. The best way to get hold of these is to buy direct from local producers so your money goes straight to the source and you are guaranteed to get a fresher product. Direct purchasing can be done through Community Supported Agriculture shares, Farmers Markets, Farm Stands and U-pick.

Community Supported Agriculture (CSA):

The best way to guarantee that you will have a steady supply of fresh local vegetables all season is to take part in Community Supported Agriculture or CSA. The CSA model allows for someone to purchase a share in the farm for a season and in return they receive a specific amount of produce/meat each week. Some farms have pick-up locations while others will deliver and most offer different size shares. It is important to think about purchasing a share before the season is in full swing so the farmers can plan according and plant enough for everyone. If it is your first time, I recommend getting a smaller share or splitting a share with a friend or neighbor until you are used to the process. In addition to produce, Charleston also has CSAs for seafood, beef, and other locally raised animal products. Who is currently offering a CSA in the Charleston Area? Check out the list below:

Abundant Seafood
843-478-5078
abundantseafood@gmail.com
Visit the website

Ambrose Family CSA Farm
Selkirk Plantation Road
Wadmalaw Island, SC 29487
843-559-9999
ambrosecsa@stonofarmmarket.com
Visit the website

Clammer Dave’s Sustainable Gourmet
1522 Macoma Road
Mt. Pleasant, SC 29466
843-343-2970
dave@clammerdave.com
Visit the website

Cordray Farms (beef)
6708 County Line Rd
Ravenell, SC 29470
843-766-7922
michael@cordrays.com
Visit the website

Cypress Artisan Meat Share
843-727-0111
savourcraig@aol.com
Visit the website

Green Grocer (Beef)
2463 Leadenwah Dr
Wadmalaw Island, SC 29487
843-559-5095

Gruber Family CSA Farm
265 Old Bell Road.
St. George, SC 29477
843-563-1159 or 843-693-7069
info@Gruber-CSA-Farm.com
Visit the website

Joseph Fields Farm CSA
3129 River Road
Johns Island, SC 29455
843-729-9606/843-830-8612
jfieldsfarmllc@bellsouth.net

Legare Farms CSA
2620 Handscome Point Road
Johns Island, SC 29455
843-599-0763
legarefarms@bellsouth.net

Marshview Organic Farm
12 Georgees Trail
Saint Helena Island, SC 29920
843-838-3709
Sara.Reynolds@beaufort.k12.sc.us

Our Local Foods CSA
P.O. Box 6
McClellanville, SC 29458
843-887-3500
info@ourlocalfoods.com
Visit the website

Pinckney’s Produce CSA
P.O. Box 229
Vance, SC 29163
803-492-3521
info@pinckneysproduce.com
Visit the website

Rosebank Farms CSA
4455 Betsy Kerrison Parkway
John’s Island, SC 29455
(843) 768-0508
csa@rosebankfarms.com
Visit the website

Thackery Farm CSA
Wadmalaw, SC
(843) 559-9058
info@thackerayfarms.com

Farmers Markets:

Despite popular belief that the only Farmers Market in Charleston is in Marion Square, there are actually ten local farmers markets in the Charleston area where you can meet the producers face to face. From vegetables and fruit to beef and eggs, you can find just about everything at the local markets. See the listings below.

Awendaw Farmers and Fresh Seafood Market

Contact: Donna Smith
Address: Town Hall, 6971 Doar Rd, Awendaw, SC 29429
Hours Of Operation: 2nd Saturday if the month, 9:00 – Noon
Email: awendaw@tds.net
Telephone: 843-928-3100

Charleston Farmers Market
Facility Type: Open-Air
Contact: Karen Williams
Address: Marion Square at King St. & Calhoun St., Charleston, SC 29401
Hours Of Operation: Saturdays, 8 a.m. – 2 p.m.
Seasons Operation: April 9th-November
Programs Accepted: SFMNP – Senior Checks, WIC Vouchers
Email: farmersmarket@ci.charleston.sc.us
Telephone: 843-724-7309, 843-724-7309

Freshfields Village Farmers Market

Facility Type: Open-Air
Contact: Trish Pruitt
Address: Market Location: 149 Village Green Ln, Johns Island, SC 29455
Mailing Address: 130 Gardeners Circle, PMB 125, Johns Island, SC 29455
Directions: Crossroads of Kiawah, Seabrook, and Johns Island
Hours Of Operation: Monday 4:00 – 8:00 pm
Seasons Operation: June – August
Email: tpruitt@kiawahisland.com
Telephone: 843-768-6491, 843-768-6491
Fax: 843-768-6493
Web Site: http://www.freshfieldsvillage.com

James Island Presbyterian Church Farmers Market-Seeds of Hope

Facility Type: Open-Air
Contact: Donna Bryan
Address: Market Location: Ft. Johnson & Folly Rd., 1632 Ft. Johnson Rd., Charleston, SC 29412, Contact Mailing Address: PO Box 11349, Columbia, SC 29206
Contact: Henry Meeuwse
Hours Of Operation: Wednesday 1:00 pm – 6:00 pm
Friday 1:00 pm – 6:00 pm
Saturday 9:00 am – 6:00 pm
Seasons Operation: SEASONAL
Programs Accepted: SFMNP – Senior Checks, WIC Vouchers
Email: dhbryan@bellsouth.net
Telephone: Church: 843-795-3111

John Wesley United Methodist Church-Seeds of Hope

Facility Type: Open-Air
Contact: Donna Bryan
Address: 661 Savannah Hwy, Charleston, SC 29407
Hours Of Operation: Saturday 8:00 a.m. – Noon
Seasons Operation: Seasonal, June to October
Programs Accepted: EBT/SNAP, WIC Vouchers
Telephone: Church # 843-766-5596

Mount Pleasant Farmers Market

Facility Type: Open-Air
Contact: Tracy Ritcher|
Address: Moultrie Middle School, Coleman Blvd. & Simmons St., Mount Pleasant, SC 29464
|Hours Of Operation: Tuesdays, 4 p.m. – dark
Seasons Operation: SEASONAL (April-October)
Programs Accepted: SFMNP – Senior Checks, WIC Vouchers
Email: trichter@townofmountpleasant.com
Telephone: 843-884-8517, 843-884-8517
Web Site: http://www.townofmountpleasant.com/index.cfm?section=11&page=6

MUSC Farmers Market

Facility Type: Open-Air
Contact: Annie Lovering
Address: 171 Ashley Ave., Charleston, SC 29401
Directions: Located in the Horseshoe
Hours Of Operation: Fridays 7:00 am-3:00 pm
Programs Accepted: SFMNP – Senior Checks, WIC Vouchers
Telephone: 843-792-1245, 843-792-1245

North Charleston/Hanahan Farmers Market

Facility Type: Open-Air/Covered
Contact: Belinda Swindler
Address: 4800 Park Circle, North Charleston, SC, Mailing Address: PO Box 190016, Dept. 700, N. Charleston, SC 29419
Hours Of Operation: Thursdays, 2 p.m. – 7:00 p.m.
Seasons Operation: SEASONAL
Programs Accepted: EBT/SNAP, SFMNP – Senior Checks, WIC Vouchers
Email: belindaswindler@yahoo.com
Telephone: 843-745-1028

Ralph H. Johnson Medical Center Farmers Market

Contact: Nancy Gannon
Address: 109 Bee St., Charleston, SC 29401
Hours Of Operation: Wednesdays 8 a.m. – 2 p.m.
Seasons Operation: April-December
Programs Accepted: SFMNP – Senior Checks, WIC Vouchers
Email: nancy.gannon@va.gov
Telephone: 843-789-7607, 843-789-7607

Town of Summerville Farmer’s Market:

Location: First Citizens Bank next to Town Hall.
Hours of Operation: 8am-until
Season: April-fall
Website: http://tinyurl.com/4v23oc8

Farm Stands/On-site Purchasing

Nothing compares to going straight to action and buying from the source. On-site purchasing and farm stands are another great direct connection to farm produce and are often open everyday, with hours beyond the months of the farmers markets.

Our Local Foods

10882 Highway 17
North McClellanville, SC 29458
(843) 887-3500
info@ourlocalfoods.com

Boone Hall Farm

1235 State Road S-10-97
Mount Pleasant, SC 29464-9020
(843) 884-4371

The Tomato Shed/Stono Market/Ambrose Farm

842 Main Road
SC 29455
(843) 559-9999

Rosebank Farm Stand

Coming this summer!

(843) 768-9139

Fields Farm Stand

3129 River Road
John’s Island, South Carolina
(843) 559-3694

Tea Plantation

6617 Maybank Highway
Wadmalaw Island, SC 29487
(843) 559-0383

Irving House Vineyard

6775 Bears Bluff Road
Wadmalaw Island, SC 29487-6812
(843) 559-6867

Geechie Boy Market and Mill

2995 Hwy 174
Edisto Island, SC 29438

U-Pick:
For those that are interesting in getting their hands dirty, there are a number of farms that allow people to pick produce directly from the farm at a lower cost. The following are a list of local u-pick farms:

Ambrose Family Farm –

Follows organic practices, strawberries, pumpkins
2349 Black Pond Lane

Selkirk Plantation Road
Wadmalaw Island, SC 29487.
Phone: 843-559-0988.
Alternate Phone: 843-559-9999.

Email: ambrosecsa@stonofarmmarket.com.

Open: Monday to Saturday, from 9 am to 5 pm. During Strawberry Season, beginning April 15, Mon-Sat 9am to 5pm and Sunday 11am to 5pm for u Pick Strawberries.

Directions: Highway 700 (Maybank Highway) onto Wadmalaw Island. 7 miles from the Wadmalaw bridge turn right onto Liberia Road 1 mile exactly, left onto Selkirk Plantation Road Take an IMMEDIATE Left through the farm gate.

Boone Hall Farms Market – blackberries, blueberries, strawberries, tomatoes,
2521 Highway 17 North,

Mt. Pleasant, SC 29466.

Phone: 843-856-8154.

Alternate Phone: 843-856-5366.

Email: steve@boonehallfarms.com.

Open: U – Pick Open when available – Monday to Saturday 9am to 6pm Closed Sunday. Directions: Boone Hall Farms Market is located on Highway 17 North on the out skirts of Mt. Pleasant, S.C. 1/2 mile past Long Point Road.

Strawberries late April to early June Blackberries late June to mid July Blueberries late June to mid July Tomatoes mid June to August and late Sept to late October

Payment: Cash, Debit cards, Visa/MasterCard, Discover, AmEx.

Champney’s Blueberry Farm – blueberries, u-pick and prepicked

4492 Rose Drive,
Ravenel, SC 29470.
Phone: 843-763-6564.
Fax: 843-832-6052.

Email: champneysblueberries@gmail.com.

Open: from the first Saturday in June, Monday thru Saturday 9:00am til 8:00pm. Directions: From Citadel Mall take highway 17 south towards Savannah. Travel approximately 8 miles and you will see our sign on the right. It will be 1/2 mile south of the intersection of highway 17 and highway 162.

Payment: Cash, only. Prices in 2010: $8 per gallon bucket if you pick, $3 per pint if we pick.

Plantation U-Pick – Strawberries, Pumpkin Patch, Christmas Trees
Hwy. 17 N.,

Mt. Pleasant, SC.

Apr 1 – August 31 9 am to 6 PM.
Pumpkin Patch (August 5 – August 31)

Christmas Trees (Nov 27 – December 24)
Strawberries U-pick or We-pick (Apr 1 – June 10).

Local Distributors:

If you are unable to buy direct from one of the sources, consider supporting a store that purchases from local growers and producers. Items purchased locally are usually labeled but if you are not sure what is local, do not hesitate to ask! Here are the five major stores that are currently selling local goodies:

The Vegetable Bin

10 Society Street
Charleston, SC 29401
(843) 723-6424

Queen Street Grocery (they have crepes too!)

133 Queen Street
Charleston, SC 29401-1950
(843) 723-4121

Books Herbs and Spices:

63 Spring Street
Charleston, SC 29403-5327
(843) 722-4747

Remedy Market:

162 C Spring St
Charleston, SC 29403
(843) 793-3003

Piggly Wiggly: Visit the website for a complete list of locations

Whole Foods: (look for the LOCAL tags on products)

923 Houston Northcutt Boulevard
Mount Pleasant, SC 29464
(843) 971-7240

Earthfare

74 Folly Road Blvd
Charleston, SC 29407-7551
(843) 769-4800

Playing with your food:
Now that you have your food, what is next? There are two options: cook it or store it. If you are going to cook your vegetables but feel uninspired, consider purchasing a cookbook that lists recipes based on the produce or season rather than categorically so you can figure out what to do when tomato season leaves you overflowing with salsa. In addition, you can sign up for classes from Charleston Cooks that focus on local ingredients and even on what to cook with your CSA share.

If you want to extend the life of your produce or you have over-abundance, consider “putting-up” your food by freezing, pickling, preserving, or canning it. Local preserver and author Stephen Dowdney wrote the book “Putting up: A year round guide to canning in the Southern tradition” as well as “Putting up More” to help teach the Lowcountry how to make everything from chutney to pickled shrimp. If you are seeking a hands-on approach, Fields to Families has developed a Charleston CANs program to teach proper food handling, preparation and preservation that includes canning classes and private canning parties.

If you have read all this and it just sounds a little overwhelming, there is always the option of supporting restaurants and food vendors that use local ingredients instead. There are actually more than you would think in Charleston and it is not only high dollar restaurants downtown. Check out the SC Certified Grown Fresh on the Menu Members website to see a list of all of the registered restaurants purchasing SC grown produce: http://www.certifiedscgrown.com/FreshOnTheMenu/Members. Just know that there will be many restaurants that may not be registered and do not appear on the list.

As for my personal favorite producers and restaurants, here are a few to get you started: Med Bistro, Granville’s, Al Di La, Closed for Business, FIG, Husk, Taco Boy, Swamp Fox, Roti Rolls, Holy City Brewing, Hello My Name is BBQ, Roots Ice Cream, Diggity Doughnuts, Boulevard Diner, Savory, McCrady’s, Okra Grill, 17 North, Coast Brewery, and Queen Street Grocery.

Although it may take a little extra time and research at first, eating locally pays off in so many ways. Learning about the local vegetable, seafood, and meat seasons will help you to appreciate the basic systems that support our everyday life. Getting to know your farmer and local providers will help you to find food that healthier, fresher, tastier, and more socially responsible. And in the end, the money that is spent on local products goes directly back to the producers, helping to support a healthy local economy and ensuring that farmers can actually make a living providing for the community.

After you have enjoyed your first locavore meal, you will discover that going green has never tasted so good!

March 21, 2011 by Nikki

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