Pumpkin Muenster Grits
People in the south don’t like changes to traditional grits, and I’m one of them. I love grits in their most basic form: cook in water and then add a good helping of butter, salt, and pepper....
Author: Adair Hoover
Bacon-Wrapped Brussels Sprouts
A recipe with 3-ingredients that is super easy and full of fall flavors. 12 slices of raw bacon, cut in half 24 Brussels sprouts Maple syrup Honey mustard or barbecue sauce Heat oven to 400 °F Wash...
Salsa, Pico de Gallo Style
Fresh South Carolina tomatoes harvested in the summer months are true delicacies. They really are at their best with bare minimum preparation. A Pico de Gallo style salsa combines ingredients that...
Berry Topped Cheesecake Bites
Fresh berries taste great straight off the bush; however, sometimes we just need variety. The following recipe for cheesecake bites makes an exciting base for berries of all sorts. They are no-bake,...
Salad
When you hear the word salad, what comes to mind? Leafy greens? Chicken? Potatoes? I recently had someone tell me that a salad wasn’t “really” a salad unless it had lettuce in it. From the Merriam...
Infusing Water with Fruits, Herbs and Spices
Most people can benefit from drinking more water. Here’s how to make it more exciting! Registered Dieticians generally agree that a healthy diet includes drinking lots of water. Drinking more water...
Backyard Chickens & Their Eggs
Backyard chickens are trending in South Carolina, and they don’t just live in the country anymore. Plenty of city dwellers are carving out backyard space to raise chickens, and to great benefit....
Preserving Figs
Do you have a fig tree? A friend with a fig tree? Or access to locally grown figs? If so, we have a great recipe on the Home & Garden Information Center website for making fig preserves! I made...
Making Sauerkraut
What do sauerkraut, kimchi, kombucha, miso, and yogurt have in common? They are all fermented foods. Fermenting has been around for thousands of years and is the method of preparation for a variety...
Pressure Canning
Every year we get the following question at the Home & Garden Information Center: “I canned my green beans in a water bath canner. Are they safe?” And when we say NO, we hear: “But my mother and...
No Canning Zucchini & Summer Squash
The one thing we know, FOR SURE, about food safety is that it is always evolving. That is one of the main reasons, Food Safety Agents are always pushing for people to always reference research-based...
Canning and Preserving Tips: Why Blanch?
Why blanch vegetables before freezing? Blanching vegetables before freezing is critical to quality, but not safety. Blanching is scalding vegetables in boiling water or steam for a short time. It is...