A new initiative in the Certified SC-Grown Campaign was started this month by the South Carolina Department of Agriculture. South Carolina residents who try to eat only S.C.-grown foods will earn the name, ‘Palmettovore.’ The word is derived from “lacavore,” – first used in the San Francisco area to describe a person who prefers to eat foods grown within a certain radius of his home. ‘Palmettovore’ is a spinoff that refers to someone who “tries to eat” only South Carolina-grown foods. Palmettovores won’t have to try very hard to eat Strawberry Pavlova and Dot Dot’s Peach Cobbler made with fresh South Carolina strawberries and peaches, now in season. The recipes can be found below.
The benefits of this campaign are obvious. It helps us to support our local farmers, reduces our carbon footprint, boosts the local economy and promotes foods that are fresher and probably safer to eat.
Restaurants that use at least 25 percent South Carolina-grown products advertise on their menus with the words, “Fresh on the Menu, Certified SC Grown.” Many South Carolina grocery stores display local foods with signs that read, “Certified South Carolina.” Local billboards, (two which I helped create through food styling) entice South Carolinians to buy beautiful local produce.
Check out the amusing video created to promote the Palmettovore campaign at http://www.palmettovore.org. The program is being advertised through social network sites like Facebook and Twitter. To buy local S.C. foods, visit a farmer’s market like the Sandhill Farmer’s Market at the entrance to Clemson’s Sandhill Research and Education Center, at 900 Clemson Road in Northeast Richland County. It is directly across from the Village at Sandhill.
Here is what’s in season in South Carolina in June. Strawberry season is NOW, and lasts until mid June. Cabbage April to June; blueberries June to August; blackberries June 1 to July 30; cantaloupe June to August; sweet corn until early July; cucumbers May to June; Okra June to September; squash May to October; watermelon June to August; eggplant mid June to October; nectarines now until the end of August; okra now until October 1; pole beans until November; field peas until November 1; watermelons until September 1; sweet peppers and Irish potatoes. Blueberries will begin about mid June or later.
According to Martin Eubanks with the South Carolina Department of Agriculture, hail delayed the movement of peaches by a few days but shipments are on track and the season looks good. Peaches will be in season until the end of August; several vendors at the market are selling them. Eubanks says tomatoes, one of South Carolina’s signature crops, start in June.
Twenty one vendors were present at the Sandhill Farmer’s Market last week: Asya’s Organic Farm, Wolf-Creek Pecans, Heather’s Artisan Bread, Baush Farm, B’s Greenhouse, Bee My Honey, Alan’s Market, Cottle’s Strawberry Farm, Flower Power, Al’s Trees, Dowey Farm, Debby’s Catering N More and CSD Enterprises, Conyers Farm, Martin Farm, Old McCaskill’s Farm, Joe Trapp’s Grits and Cornmeal, Native Meats, Livingston Farm, Harmony Hills, Susi Toffee and Janet Cooper’s Plants.
Vendors and locally-grown produce are increasing weekly. Resale produce, much from lower SC, is available until all of our local crops are ready. Wil-Moore Farms will be at the Market tomorrow, June 2. Wil-Moore Farms and Old McCaskill’s alternate weeks, so you can buy fresh farm-raised eggs, and a variety of farm-raised local meats every week.
Two new vendors have joined the market. Susie Wolfson of Susi Toffi sold her delicious English Toffee for the first time last Tuesday. James and Jane Livingston, of Livingston Farms in Swansea, brought peaches and vegetables from their farm for their first visit.
You can purchase local honey, shrubs, flowers, trees and plants such as hanging baskets, perennials, bedding plants, geraniums, tomato, pepper and herb plants are at the market. Area vendors sell baked goods, frozen pierogies, homemade breads, boiled peanuts, grits, cornmeal, English toffee and candied pecans.
Richland County Master Gardeners are at their table each week to answer your questions. You may bring in plants for them to examine or pick up a soil sample bag. Visit the market tomorrow to purchase fresh Carolina fruits to make these tasty desserts.
Strawberry Pavlova
Ãnna Pávlova is regarded as one of the most famous classical ballet dancers in history. This dessert is named after her. Crispy on the outside, it is light and fluffy inside, with a marshmallow-like texture. Strawberries, raspberries and whipped cream are the perfect compliment. Don’t try to make this on a rainy day; it won’t work.
4 large room temperature egg whites
1/4 teaspoon cream tartar
1 cup granulated sugar, preferable extra-fine (or process regular sugar in food processor a few seconds)
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons white vinegar
2 teaspoons pure vanilla extract, divided
1 cup heavy cream, whipped
2 tablespoons confectioners’ sugar (for whipped cream)
3 cups fresh sliced strawberries, sprinkled with sugar & Grand Mariner, to taste (if desired)
Melted, seedless raspberry preserves or raspberry sauce, as desired
Sliced, toasted almonds
Preheat oven to 275 degrees F. Butter and lightly flour a 9-inch or 10-inch springform pan; set aside. In a large mixing bowl, beat egg whites and cream of tartar at medium speed until whites just begin to form soft peaks. Increasing speed to medium-high, sprinkle in sugar, a few tablespoons at a time, beating until the mixture is stiff and glossy. Beat in cornstarch, vinegar and 1 teaspoon vanilla.
Spoon meringue mixture into pan, spreading it higher and thicker around the edges than in the center.
Bake 1 to 1-1/4 hours or until firm, crispy on the outside and very lightly browned. Meringue will remain moist inside. Cool 5 minutes then, if necessary, run a thin, sharp knife between the pan and Pavola to loosen. Carefully remove sides of pan, and (still resting on the pan bottom) place Pavlova on a large platter. There will be slight shrinkage.
Add remaining teaspoon vanilla to heavy cream; whip until thickened with soft peaks. Mix in confectioners’ sugar. Spread over the top of the Pavlova then decorate with the strawberries. Drizzle with raspberry preserves; decorate with almonds. Serve at once. Makes 6 to 8 servings.
Do Ahead: Meringue can be made several hours ahead; store in a cool oven until time to serve. Finish with cream and berries.
.
Dot Dot’s Peach Cobbler
Recipe adapted from the Columbia Jr. League Cookbook, Down by the Water. The cobbler can be made with fresh blackberries or blueberries; use cinnamon instead of nutmeg.
4 cups sliced peeled peaches
Juice of 1/2 lemon
1/2 teaspoon pure almond extracct
1 cup sugar
1 large egg
1 cup self-rising flour
1 to 2 pinches ground nutmeg
1/2 cup melted butter
Toss the peaches with lemon juice and almond extract in a large bowl. Spoon into an 8 by 8-inch dish. Combine sugar, egg, flour and nutmeg in a bowl and mix just until ingredients are blended. Spread over peaches and drizzle with butter. Bake at 350 degrees for 30 minutes. If desired, serve with vanilla or peach ice cream. *** Pavlova photo by Susan Slack /Master Gardener/Peach photos by Judy Gaskins
Leave a comment