CHART YOUR COURSE
• EAT LOCAL
FRESH from
BLUFFTON Some of the finest fruits, vegetables, and s e a fo o d c o m e f ro m l o ca l f i el d s a n d w a t e r w a y s .
By Linda Lanier
F
arm to table — or often in the Lowcountry, boat to table — is not a new concept in Bluffton. For generations, local farms and roadside vegetable stands have sold tomatoes, squash, cucumbers, beans, strawberries, melons, and a myriad of greens that end up on Lowcountry tables, both in personal dining rooms and restaurants. This tradition continues today at the open-air Farmers Market of Bluffton held Thursdays year-round, noon-5 p.m., at Martin Family Park in Old Town. Local growers not only sell fresh fruit and vegetables, but also prepared foods, plants, seafood, cut flowers, eggs, and honey. Live music complements the vibrant scene. For something sweet, try luscious cheesecakes, delicious peach cobbler, or lavender-honey ice cream from Buss’ Creamery, which uses local cream, milk, and eggs for its products. Hank’s Lowcountry She Crab Soup, creamy and delicate, sells out every Thursday. Just-picked vegetables and herbs from Tuten Farms, and fresh poultry and eggs from Fili-West Farms are a home cook’s delight. Offerings change with the seasons, from sunflowers and heirloom tomatoes in the summer to root vegetables and leafy greens in colder months. Many Bluffton regulars start their planning at the Thursday market and then build their meals around what’s fresh.
24 • 20 22 OFFI CI AL VACAT IO N P L A N N ER
Sto on loc ck up and e al produc foods njoy prepa e and e red at the ntertainmen t Marke Farmers to (every f Bluffton Th 12 – 5 ursday p.m.).
