In Our Spring 2018 Issue

By Jacquelyn McHugh / Photography By Shell Royster | Last Updated April 04, 2018
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spring 2018 cover
Slow flowers grown by Jim Martin, owner of Compost in my Shoe, shine in the sun at Harold's Cabin.

LETTER FROM THE EDITOR

With spring comes growth, a fresh start, amidst new blossoms and crisp, warmer air. It is the busy season for South Carolina farmers—the season of farmers’ markets, and the opportunity to get to know your farmers and how they grow or raise their food. It is springtime; a time for abundance and opportunity. Time to head to the farmer’s market - our “What’s in Season” on page 4 can guide you on what to expect from your South Carolina farmers. And as a year has come since inception day of Edible Charleston, so have the lessons I’ve learned: we must protect the bees, encourage and support young and beginning farmers, and the recurring lesson, support local food and therefore support the economics of our local community.  

I attended Sweet Buzz, an event hosted by GrowFood Carolina, that celebrated bees and those who empower us to enjoy local South Carolina honey. I had the pleasure of listening to Amanda McNulty, host of SCETV’s “Making It Grow!”, talk about the importance of bees and how planting our landscape and provide for the bees can be pretty simple. Tami Enright, the executive director of The Bee Cause, shared insight about educating our youth about bees, and teaching the importance of bees for our food supply.  

Earlier this year, I spent the day in Washington, D.C., at Food Tank’s summit, Cultivating the Next Generation of Food Leaders. I listened to some of the world’s biggest food-system advocates talk about the challenges we face as this generation of farmers ages. It was insightful to learn that the United States has a young and beginning farmer shortage, and student loan debt, land access and health insurance are making it difficult for these beginning farmers to get out of the ground.  

After learning the challenges farmers are facing, I was encouraged by the farmers and local food highlighted at Charleston Wine + Food festival in March. I spent Locals Day at our booth in the Culinary Village, hearing from so many about their interest in where their food comes from, and appreciating Edible Charleston for raising awareness of local food. Read our Last Bite on page 24 to hear about Reap + Sow, an event supported by Edible Charleston. And save the dates March 6–10 for the 2019 festival. 

This issue marks our one-year anniversary, and we have so many people to thank for the support and encouragement; to those who have held our hands and lifted us up this first year—you know who you are—we are so grateful you have been brought into our lives.  

Thank you to the farmers, artisans and chefs who blindly took a chance on us (especially Issue #1) and let us share your stories.  

And thank you, our readers, for embracing us, and wanting to know the stories and how to sustain the efforts of the farmers, chefs, food artisans and fishers within our community.  

Happy Anniversary Edible Charleston! 

-Jacquelyn McHugh, Editor in Chief

Notables: Toast Kitchen Co. and 100 Things to Do in Charleston Before You Die

Toast Kitchen Co.
This issue’s notables feature an artisan preserves and kitchen company, Toast Kitchen Co. as well as a book encompassing all the things one should do in Charleston before they die.

Sautéed 'Teriyaki' Turnips

teriyaki turnips
Hinona Kabu turnips have thin, elongated roots with vibrant purple-red and bright white tips. The edible leaves are dark green with red veins, growing straight up from the tuber. The roots boast a...

Lacinato Kale & Fennel Salad with Champagne Honey Vinaigrette

kale fennel salad
Lacinato kale, also known as dinosaur kale, black-leaf kale, and Tuscan kale, is most prevalent in Tuscany, Italy. Italians call it cavolo nero, which translates to "black cabbage". The leaves...

Restaurants Across Charleston Incorporate Rooftop Gardens

gardening for restaurant produce
Chefs are trying to incorporate the local flavor of ingredients that flourish in Charleston’s climate by utilizing rooftop gardens to provide fresh produce.

Berry-Luscious Strawberry Shortcake

strawberry shortcake
Fresh, sweet, juicy local strawberries are a favorite way to welcome spring. There are so many ways to enjoy strawberries—whether eaten out of hand, in a salad or for dessert—we can’t get enough...

Southern Born and Bred: Chef Trevor Smith

Chef Trevor Smith
Trevor Smith is the executive chef of Harold's Cabin, a neighborhood restaurant, corner store and café in the Westside of Charleston where he shows that cooking with fresh, local ingredients is not...

Pan Roasted Fish with Field Peas, Root Vegetables and Miso-Carrot Purée

pan roasted fish dish
This dish is a great and hearty way to enjoy fish. It works with all white fish, but I suggest a thicker fillet such as grouper or red fish. The earthy flavors of the root vegetables and the starchy...

Beet and Butternut Squash Salad

beet salad
Lightly seasoned roasted beets and butternut squash are the stars of this delicate, yet filling, salad. Beets have a wonderful earthy sweetness and the slight caramel notes of the squash are an almost...

Edible Ink: The Honeybee

the honeybee edible ink
Get the 411 on all things honeybees!

Reap + Sow at the Charleston Wine + Food Festival

reap + sow event
Edible Charleston supported an event, Reap + Sow, at the Charleston Wine + Food Festival where guests got a look into the foundation of the entire local food movement.

Petal Pusher: The Blooms, Shoots and Leaves of Jim Martin

compost in my shoe van
Compost in my shoe is dedicated to growing and developing high quality produce, products and services while nurturing the life-giving bond we all have with the land.
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