Local Life Magazine May 2024

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Your support will impact generations of students and leaders to come, and we can't think of a better investment than that.

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Which fruits or vegetables can't you live without?

PUBLISHER

Lori Goodridge-Cribb (Local since 1986) lori.goodridge@wearelocallife.com

“Based on the amount of turkey sandwiches I eat, it has to be lettuce.” - JEREMY

“Fresh, frozen, dried or preserved, strawberries make almost everything better.” - LANCE “Fresh, vine tomatoes.” - CHARLES

“Not one that many people call a fruit, but avocado.” - ASHLAN

“As a vegetarian, I would say I can't live without most of them. But if you eat bananas, I question your judgment.” - BAILEY “Good tomatoes.” - REBECCA

“Broccoli and grapes.” - SHEILA

“Pineapple, cucumber and lemon. Juicing is my latest passion.” - LAUREN

“Beautiful, fresh berries to start the day.”

“Fresh, sliced strawberries with zero-sugar Cool Whip.” - BRUCE “Blueberries, for meals and snacks.” - LEAH

“So many to choose from, but for cooking I need onions.” - LORI 800

EDITOR-IN-CHIEF

Lance Hanlin (Local since 2007) lance.hanlin@wearelocallife.com

ART DIRECTOR / DESIGNER

Jeremy Swartz (Local since 2003) jeremy.swartz@wearelocallife.com

DESIGNER

Charles Grace (Local since 1997) charles.grace@wearelocallife.com

AUDIENCE & CONTENT DEVELOPMENT

Ashlan Saeger (Local since 2016) ashlan.saeger@wearelocallife.com

EDITORIAL ASSISTANT

Bailey Gilliam (Local since 2020) bailey.gilliam@wearelocallife.com

EDITORIAL ASSISTANT

Sheila Paz (Local since 2021) sheila.paz@wearelocallife.com

SALES REPRESENTATIVE

Rebecca Kerns (Local since 1999) rebecca.kerns@wearelocallife.com

SALES REPRESENTATIVE

Lauren Alston (Local since 2019) lauren.alston@wearelocallife.com

PHOTO EDITOR

Lisa Staff (Local since 2003) lisa@lisastaffphoto.com

SUBSCRIPTIONS & FINANCE

Leah Ortega (Local in spirit) leah.ortega@wearelocallife.com

DISTRIBUTION & LIST STRATEGIST

Bruce Wolff (Local since 2002) info@wearelocallife.com

featuresMay

The Produce Issue

May heralds the Lowcountry's transformation into a vivid palette of colors and flavors. Picture a vibrant canvas dotted with mushrooms, beans, sprouts, peppers and root vegetables. This vision comes to life at local farmers markets, roadside stands and in our backyards, where produce is more than food — it's the pulse of our culture. This

them.

24

Bountiful harvests

Pick five produce treasures at the peak of freshness

40

The dirty dozen Opt for organic when purchasing these 12 produce items

82

Cultivating community

Three local farms are growing much more than fresh produce

90

Produce calendar

A handy chart for seeding, planting and harvesting

96

Just peachy

Explore S.C.'s culinary heritage through its official state produce

102

What to do with scraps

Innovative ways to repurpose your produce leftovers

142

Farm-to-table

Many restaurants grow produce and source from regional farms

154

Squeeze, sip, repeat

A juicy guide to making your own fresh-pressed juices

FRESH FINDS The Farmers Market of Bluffton is a lively community hub, featuring a wide range of locally-grown fruits, artisan goods and vibrant energy. Every Thursday, the streets of Old Town buzz with music and laughter, attracting locals and visitors alike to explore its diverse offerings. Learn more about the popular market on page 54.

©LISA STAFF

issue celebrates these deep, earthy connections and the locals who sustain

Michael Harrell Oystering At Low Tide

40” x 40” Oil

Garden of eatin’

Celebrating the colorful cornucopia of Lowcountry produce.

©LISA STAFF

THE SLICE IS RIGHT In her newly renovated kitchen, publisher Lori Goodridge-Cribb demonstrates onion slicing. Start by peeling the onion, cutting off the top and halving it, leaving the root intact. Place each half flat-side down, make vertical cuts without slicing through the root, then slice horizontally for even pieces. Chill the onion first to reduce tears.

“We should all be eating fruits and vegetables as if our lives depend on it — because they do.”

-

MICHAEL GREGER, PHYSICIAN AND WRITER

WE WANT TO HEAR FROM YOU

Scan this QR code to take our quick five-minute reader survey to share your feedback and insights. Enter your email address for a chance to win a $200 restaurant gift card.

mMay is here, and with it the Lowcountry bursts into a spectacular array of colors and flavors. Imagine a canvas painted with the brightest hues of strawberries, squash, zucchini, green beans, cucumbers and a whole medley of spring produce. This isn’t just a vision; it’s the reality at local farmers' markets, roadside stands, grocery stores, restaurants and backyard gardens — each brimming with nature's freshest offerings.

Produce isn't just food in the Lowcountry; it's the heartbeat of our culture, forging deep connections between us and the earth, between past and present. This issue is a celebration of those connections and the locals who nurture them. We salute the tireless farmers who, generation after generation, have cultivated a heritage that nourishes us all.

Our detailed harvest calendar illustration will guide you through the optimal times for planting and harvesting. For those of you with less outdoor space, our indoor gardening guide ensures no one misses out on the joy of growing their own food.

Join us for an inspiring tour of the SCAD Back40, an organic farm off Route 17 in Hardeeville, where education meets agriculture in the most enriching ways. This venture not only shapes future farmers but also partners with Second Harvest to channel surplus produce into local food kitchens and pantries.

Ever wonder about the origins of South Carolina’s official state produce? Learn about the storied past of peaches and collard greens. Innovate in your kitchen with our tips on repurposing produce leftovers, and learn which fruits and vegetables are safe snacks for your pets.

Our retrospective on the legacy of Carolina’s cash crops provides a deeper understanding of the economic dynamics influenced by agricultural practices. Meanwhile, local culinary experts provide their wisdom on selecting, preparing and savoring fresh produce, truly embodying the spirit of farm-to-table dining. Several local chefs and restaurants take pride in growing their own ingredients and sourcing from regional farms, ensuring unparalleled freshness and flavor. Also, prepare to be inspired by tempting cocktail recipes made with fresh produce and a juicy guide to crafting your own fresh-pressed juices.

As you turn each page, may you feel inspired to support our local farmers, nurture your garden, experiment with new recipes and savor every delightful moment that the Lowcountry provides. Here's to a month filled with vibrant flavors, community connection and flourishing growth.

LORI GOODRIDGE-CRIBB PUBLISHER

lori.goodridge@wearelocallife.com

HOT & CULTURED

Looking for a way to spice up your snack time? Try this bright and flavorful creation, perfect for a refreshing treat.

Yogurt with heat

INGREDIENTS

1 cup nonfat Greek yogurt

1/2 cup pecans, chopped 1/2 cup blueberries

Torn mint leaves

Fresh ground pepper, to taste

Hot honey, for drizzling

DIRECTIONS[1] In a bowl, combine the Greek yogurt, pecans and blueberries. [2] Add the torn mint leaves and season with fresh ground pepper. Drizzle with hot honey to your liking. [3] Gently mix all the ingredients together. Serve immediately and enjoy this unique, spicy-sweet treat!

DYNAMIC DUO Have you seen the LOCAL Life Jeep around town? This month we rolled up next to Becky Herman and Monica Davis, the women behind Herman & Davis Properties. Together they bring over 55 years of combined real estate experience to the Lowcountry.

contributors

MEET LOCAL CREATIVES BEHIND THE SCENES

Lindsay Pettinicchi Photographer

OTHER CREDS: Graduated Magna Cum Laude from the University of Hartford’s Barney School of Business ’14; Hilton Head Island’s Local Business Person of the Year for 2020-2024 FOR THIS ISSUE: Parting Shot, “Peachy Keen.”

HOMETOWN: Glastonbury, Conn.

CURRENT HOME: Hilton Head Island

HOBBIES: Biking, wildlife photography, dog walking, tennis, exploring and adventures, especially in the Lowcountry. WHAT ARE YOU LISTENING TO? Anything that is popular and inspirational and music that you can dance to. WHAT ARE YOU READING? I am always browsing any publication with photos in them. WHAT ARE YOU DRINKING? Lots of water FAVORITE CAMERA: A Nikon DSLR with my Tamron 150-600 telephoto lens. FAVORITE PHOTOGRAPHY SPOT: Hilton Head Plantation PHOTOGRAPHY ADVICE: You need a good eye, a steady hand and a quick finger. All the editing in the world cannot improve a photo that is not well composed. FAVORITE PRODUCE: Blueberries WHAT DO YOU LOVE MOST ABOUT MAY? It is my birthday month!

Brittany Wiseman Graphic designer

OTHER CREDS: 2023 graduate from Western Kentucky University; Gerald Print 2023 Designer of the Year FOR THIS ISSUE: Lowcountry produce calendar and Hot Tech

Delia Corrigan Writer

OTHER CREDS: Author of two children’s books, The Bad Haircut Day, and Go Team! Mascots of the SEC FOR THIS ISSUE: Poem, “Purple Onion” HOMETOWN:

Columbia CURRENT HOME: Split between Columbia and Litchfield

WHAT ARE YOU WATCHING?

HOMETOWN: Taylorsville, Kentucky CURRENT HOME: Louisville, Kentucky HOBBIES: I like to play volleyball and draw in my free time, and just recently I’ve been trying to learn some line dancing on Hilton Head Island. WHAT ARE YOU WATCHING? Parks & Recreation, Abbott Elementary and Marvel’s Daredevil are my favorite shows to binge. WHAT ARE YOU LISTENING TO? Empire of the Sun, Hozier and Chappell Roan are my current top artists. WHAT ARE YOU READING? I’ve recently been catching up on the Percy Jackson series, but I also started reading Where the Crawdads Sing WHAT ARE YOU DRINKING? Amaretto sours

FAVORITE LOCAL SPOTS: Coligny and Burkes Beach are my favorite places to go, but Java Burrito has become my new obsession. SOMETHING ABOUT YOU MOST PEOPLE DON’T KNOW: I like cats more than dogs. LIFE GOALS: To visit every major U.S. city and national landmark. FAVORITE PRODUCE: I love strawberries, but you can never go wrong with potatoes. WHAT DO YOU LOVE MOST ABOUT MAY? I love the longer days and seeing everything in bloom.

The Gilded Age and finally getting to Season 4 of Yellowstone.

WHAT ARE YOU LISTENING

TO? Neil Diamond and R.E.M., in preparation for a theme party. Long story. WHAT ARE YOU READING?

Moby Dick for the first time with a book club. Great, bizarre book. I’m halfway through and no white whale yet. WHAT ARE YOU DRINKING? Aperol spritz and trying to force down water. I hear it’s good for you. FAVORITE POET AND POEM: Christian Wiman, All My Friends Are Finding New Beliefs. A must-read for everyone.

ADVICE FOR ASPIRING POETS: Sit in the chair, which I don’t do very well. FAVORITE PRODUCE: Heirloom tomatoes. WHAT DO YOU LOVE MOST ABOUT MAY? Spoleto, produce, flowers, herbs, my anniversary and the fact that it’s not yet stifling hot

Others who helped 'produce' this issue …

PHOTOGRAPHERS Alan Biggs + CSTJ Photography + Arno Dimmling + Ellis Creek Photography + Michael Hrizuk

Olga Kudriavtseva + Danielle Petty + Mike Ritterbeck + Lisa Staff + Mary Alice Tartler + Rob Tipton

WRITERS Daisy Dow + Becca Edwards + Denise Friday + Barry Kaufman + Carolyn Males

Rachel Parrott + Margaret Pearman + Nancy Renner + Gregory P. Thomas + Richard Thomas

CONTRIBUTORS Amanda Castillo + Marcia Cornell, Murray Sease

Madeline Tucker + Blake Wearren + Jean Meaney Wheatly + Brittany Wiseman

Experience Matters.

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links

LOCALLIFESC.COM + DIGITAL OFFERINGS

Pup-kinccino latte

A dog-friendly treat

3 1

Seven exercises guaranteed to enhance your pickleball game

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The Dish Best local bites for the weekend

The Buzz LOCAL Life’s latest must-reads

The Nest Home trends and tips

About the Cover

Strawberries in the Lowcountry typically reach peak ripeness from late March through the end of May. The plate of strawberries on the cover is the work of Olga Kudriavtseva, a food photographer, vegan cookbook author and healthy lifestyle influencer from Ukraine. "Cooking is my big passion, and I love developing new recipes. This passion led me to begin photographing food right from the start, and I quickly fell in love with the entire process," she explains. You can explore more of Kudriavtseva's creations on her website at olgakudriavtseva.com or by following her on Instagram (@smakoladka).

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a local blend

Bountiful harvests

FIVE LOWCOUNTRY PRODUCE TREASURES AT THE PEAK OF FRESHNESS.

As the warm breezes of May sweep through the Lowcountry, the region awakens to a bounty of fresh produce, painting farmers markets, roadside stands, grocery stores and u-pick farms with vibrant hues. May is a particularly exciting month for locals, offering a diverse palette of fruits and vegetables that are at their peak of freshness. So, grab your basket and embark on a culinary adventure through the Lowcountry, where the gifts of the earth are waiting to be picked and savored.

The first taste of summer

STRAWBERRIES Strawberries are among the first signs of summer in the Lowcountry, with their harvest season beginning in early April and stretching through the end of May. These ruby jewels are perfect for everything from fresh salads and smoothies to jams and desserts. A few local farms offer the experience of picking your own strawberries, making for a delightful outing with family and friends.

Harvest dates: April 4-May 30

Crunch time

CUCUMBERS Cucumbers come into season by mid-May, offering a refreshing crunch that's perfect for the rising temperatures. Whether you're making pickles, adding them to salads or enjoying them as a crisp snack, cucumbers are a must-have. Their high water content makes them an excellent choice for staying hydrated during the warmer months.

Harvest dates: May 15-July 20

Mellow marvels

SQUASH & ZUCCHINI By May, squash and zucchini are making their grand entrance, offering a versatility that's hard to match. Whether you're grilling, sautéing, baking or spiralizing, these vegetables add a touch of freshness to any meal. Their mild flavor makes them a favorite among chefs and home cooks alike, serving as the perfect canvas for a variety of seasonings and accompaniments.

Harvest dates: May 1-Aug. 10

Magic beans

GREEN BEANS Green beans, with their crisp texture and vibrant green color, start to appear in mid-May. They are a staple in Southern cooking, finding their way into dishes like salads, casseroles and stir-fries. Green beans are not only delicious, but also packed with nutrients, making them a healthy addition to spring and summer meals.

Harvest dates: May 15-Aug. 4

A Southern delight

OKRA By the end of May, okra starts to make its appearance, heralding the peak of summer. This quintessentially Southern vegetable can be fried, stewed or added to gumbo and stews for a touch of flavor and texture. Okra is not only delicious but also rich in vitamins and minerals, making it a nutritious addition to your diet.

Harvest dates: May 30-July 30

Find your farm

Roll up your sleeves and savor the joy of picking your own fruits and vegetables straight from the source. Scan this QR code to discover the Lowcountry’s best u-pick farms.

soil americanlawnmower.com. $210

Redefine soil preparation with this handy cordless tiller. Lightweight and batteryoperated, it eliminates the struggle of wires while offering powerful tilling capabilities, making garden maintenance a breeze. Perfect for cultivating your garden beds with minimal effort.

hot tech

Technology meets turf

Husqvarna Automower 450XH

Watering wonder

Rachio 3

This compact marvel offers customizable watering schedules tailored to your garden's specific needs, ensuring every plant receives the perfect amount of water without waste. Leveraging Wi-Fi connectivity, it adjusts to live weather forecasts, preventing unnecessary watering and ensuring your garden thrives in any condition. Integrate seamlessly with your existing sprinkler system for an effortless upgrade to smart gardening. rachio.com. $150

Gadgets and accessories to simplify and enrich your gardening experience.

Bid farewell to manual mowing and reclaim your leisure time with this small but mighty automated lawn mower. Designed to handle up to 1 1/2 acres effortlessly, this bad boy navigates through complex landscapes and varying weather, offering a consistently pristine lawn without the hassle. Experience the future of lawn maintenance. husqvarna.com. $3,300

Keep it fresh

In-home harvest

AeroGarden Farm 12XL

Don't let space limitations

dampen your gardening

dreams. The Farm 12XL offers a vertical solution, enabling you to grow up to 12 plants indoors. With adjustable lighting and a watering alert system, this freestanding planter ensures your indoor garden thrives, providing fresh produce right at your fingertips.

Rain reservoir

Impressions Eco Bark Rain Saver

Turn rainy days into a resource with this stylish rain saver. Crafted from recycled materials to mimic a rustic tree stump, this 50-gallon container not only saves water but also adds a decorative touch to your garden. Complete with a rust-resistant spigot and debris-filtering top, it’s a practical, eco-friendly choice. goodideasinc.com. $169

Chill out

SoKOOL Fan Cooled Lawn Chair

Experience unparalleled comfort with this fan-cooled lawn chair. Featuring dual high-output fans, enjoy a soothing breeze on your neck and back during the hottest days. Portable and battery-operated, it’s your best companion for outdoor relaxation. sokoolfanchair.com. $80

Zwilling Fresh & Save Vacuum

Revolutionize your kitchen storage with this airtight food storage system. This vacuum-sealed solution extends the life of your produce, keeping it fresh longer with its rechargeable pump and durable containers. Say goodbye to food waste and hello to freshness. zwilling.com. $99.99

From scraps to soil

Maze Compost Tumbler

Transform your kitchen leftovers into valuable compost with the Maze Compost Tumbler. Featuring an innovative gear handle for easy turning and a two-chamber design for continuous composting, this compact system simplifies sustainable living. With a cart included for easy transport, enriching your garden naturally has never been easier. mazeproducts.com. $364

Kickstart your garden with the SunPad LITE Seed Starting Heat Mat. Perfect for nurturing seedlings during colder months, this gentle heat source ensures your plants are ready for planting. A must-have for the avid gardener. bootstrapfarmer.com. $29

Sun-powered serenity

Remington Outdoor Solar Ceiling Fan

Enhance your outdoor living space with this smart ceiling fan. Designed for efficiency, its solar-powered blades offer a gentle, cooling breeze, making your porch or patio the perfect summer retreat. A stylish, energy-saving addition to any outdoor area. remingtonsolar.com. $279

CREATIVITY & CONFIDENCE

Maggie & Me

CLOTHING SHOES ACCESSORIES

6 Bruin Road, Bluffton

Tuesday thru Friday 10 until 5 Saturday 10 until 4

843.707.9083

Academic adventures

Compelling novels set on college campuses.

Denise Friday, an avid reader, is a school social worker at Hilton Head Island Elementary School. Here are her reading suggestions for May:

WE REGRET TO INFORM YOU BY ARIEL KAPLAN

Mischa, a dream student on paper, was supposed to get her prize after all the hard work. Top grades, top scores, leadership and clubs, top private school; but when college decision time came around, not one acceptance. A sympathetic and often hilarious tale unfolds with two mysteries: who sabotaged her applications, and, who is she without her Ivy League acceptance? An all-too-real tale of the pressures on today's high school students.

NINTH HOUSE BY LEIGH BARDUGO

Galaxy “Alex” Stern dropped out of school early and into a world of drug dealer boyfriends and terrible situations. By age twenty she is the only survivor of a horrific, unsolved multiple homicide. At her hospital bed she is offered an elusive spot in the freshman class at prestigious Yale University in exchange for monitoring the underworld of the school’s eight secret societies. Is this a dream come true, or are the activities more sinister and deadly than Alex could have ever imagined?

FRESHMEN BY TOM ELLEN AND LUCY IVISON

Phoebe and Luke graduated from the same high school and attend the same college. Their lives become entangled their freshmen year when Phoebe decides to reinvent herself, and Luke breaks up with his girlfriend a week into school. Whether you are strolling down memory lane or getting an eye-opener on college life, you will find plenty of partying, hooking up, walks of shame and even some class time; but also a deeper look at events that can enhance, or completely ruin, a college experience.

CAMPUSLAND BY SCOTT JOHNSTON

English professor Eph Russell, from rural Alabama, is hoping to achieve tenure at the fictional prestigious Devon University in this laugh-out-loud satirical take on cancel culture at college campuses. Russell and other main characters try to navigate the school year around well-intentioned movements taken to the extreme, theatrics and faux-activism. Throw in an over-the-top University president and hyper-agitated students, this gives the vibes of Tom Wolfe’s TheBonfire of The Vanities

THE ART OF FIELDING BY CHAD HARBACH

Henry Skrimshander is a young baseball player and college student in Wisconsin. His bible, a beat up book called The Art of Fielding, is full of philosophy and practical pointers on how to become the best player he can be. This book is about baseball and college, but it is also a tremendous character-driven story about five people with intersecting lives who are trying to find fulfillment, some love and perhaps even follow their dreams. Highly entertaining and touching.

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Adopt this Pet: Hershey

The Forbes Best-in-State Wealth Management Teams rating algorithm is based on the previous year’s industry experience, interviews, compliance records, assets under management, revenue and other criteria by SHOOK Research, LLC, which does not receive compensation from the advisors or their firms in exchange for placement on a rating. Investment performance is not a criterion. Self-completed survey was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria. Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. CAR 0123-03672

hThis cuddly Chihuahua mix has a heart of gold.

Hershey is a charming Chihuahua mix with a sweet demeanor that matches her namesake. At 13 years old, she's a black-and-white beauty weighing a delicate 8 pounds. Hershey has a penchant for cuddles and enjoys cozying up with the kind humans she meets. While she has formed friendships with both dogs and cats, she prefers well-mannered companions, reflecting her mature and discerning taste.

Despite her advanced age, Hershey is a resilient little dog who faces a few health challenges with grace. She is visually impaired and receives daily eye drops, which she accepts without fuss. Overall, she remains spirited and is an absolute delight to have around. She would make a wonderful addition to any loving family looking for a sweet, gentle companion to brighten their home.

MORE ABOUT HERSHEY

Colors: Black and white Age: 13 Weight: 8 pounds

Likes: “I’m basically a professional cuddler. I also like making polite fur-friends (manners matter!) and my daily eye drops. I consider it a spa treatment!” — Hershey

Dislikes: Loud noises. “I’m not a fan of impromptu rock concerts.” — Hershey

Adopt her: You can meet Hershey daily from 11 a.m. to 4 p.m. at Hilton Head Humane. For more information, call 843-681-8686 or visit her profile on hhhumane.org

COOL CAT: Dillon

Dillon may be small in size, but he's bursting with a giant personality. This spirited little fellow is the epitome of sweetness paired with boundless energy, making him perfect for a family that loves to stay active and engaged. When he's not bouncing around, Dillon enjoys quieter moments too, like lounging in sunny spots by the window and watching the world go by. Despite being FIV positive, Dillon doesn’t let anything dampen his spirits. His vibrant presence and zest for life will surely brighten any loving home ready to embrace a little dynamo with a big heart.

STREAMING

The hot list

What to watch, read and listen to in May

PEACOCK THE TATTOOIST OF AUSCHWITZ (drama) Inspired by a true story and captured in a book with the same name, The Tattooist of Auschwitz details the complicated, tragic and painful history of Lale Sokolov (Harvey Keitel), one of the Jewish prisoners kept in the Auschwitz-Birkenau concentration camps. Forced to tattoo the infamous identification numbers on his fellow prisoners’ forearms, Sokolov felt complicit in the dehumanization of his own people by branding them with ink. Despite the unthinkable horrors of living in a concentration camp and the constant fears for his life, Sokolov finds love where little else can survive. Release date: May 2

APPLE TV+ DARK MATTER (science fiction) Jason Dessen (Joel Edgerton) lived a conventional life by all standard definitions. Occasionally, he wonders how small decisions made years ago might have totally reordered his life. When a stranger suddenly whisks him away into an alternative universe where he made different decisions years ago, Jason finds himself wrapped up in an uncanny reality with traces of the life he knows. A true journey down Frost’s “Road Not Taken,” this series will bring Blake Crouch’s science-fiction classic to life. Release date: May 8

NETFLIX UNFROSTED: THE POP-TART STORY (comedy) Coca-Cola and Pepsi continue to duke it out over cola, and McDonald’s and Burger King still have some beef over the hamburger. The year 1963 was the eve of a notorious rivalry that has shrunk from the headlines: the fight between Kellogg’s and Post over the toaster pastry. Lead actor and director Jerry Seinfeld makes use of this pivotal moment in the history of the American breakfast as the foundation for a jam-packed comedy about the epic race between two giant corporations.

Release date: May 3

PEACOCK 2024 KENTUCKY DERBY (horse racing) Bring the excitement and pageantry of "The Most Exciting Two Minutes in Sports" right into your living room. From the vibrant hats and outfits of the attendees to the powerful thunder of thoroughbred hooves racing toward the finish line, it's a captivating experience that combines tradition, sport and fashion. Streaming live: 6:24 p.m., May 4

THE FALL GUY (action) Stunt men often go unnoticed as individuals, but their work behind the scenes sometimes saves the movie. Such is the case with Colt Seaver (Ryan Gosling), a beat-up stunt man who is called out of a short-lived retirement to track down a missing actor. Seaver gets wrapped up in a dangerous conspiracy that puts his life in danger once again, this time without the crash pad to catch him.

Release date: May 3

IF (fantasy) A blend of live-action with larger-than-life animations, IF follows the story of a young girl with the power to see things others cannot. Her power is somewhat specific to seeing others’ imaginary friends (IFs), many of whom have been abandoned as their companions grew up. The girl sets out on a mission to reconnect lost IFs with children and to revive the child within all. Release date: May 17

BACK TO BLACK (biopic) Amy Winehouse (Marisa Abela) was an undeniable talent known for her incredible vocal range and impassioned lyrics. Named after the artist’s final studio album, Back to Black will follow the story of the young singer-songwriter who threw herself fully into her work and thrived in London’s music scene in the ‘90s. Taking an intimate look at the complicated visionary behind the work that soared to the top of charts, this film reimagines Amy Winehouse as a three-dimensional person confronting the weight of celebrity while doing her best to share an incredible talent with the world. Release date: May 17

BOOKS

LIFE’S TOO SHORT By Darius Rucker (nonfiction memoir)

One of the Lowcountry’s most lauded artists, Darius Rucker grew up in Charleston before touring the world with his band, Hootie & the Blowfish. In recent years Rucker has led a solo career as a country music artist, with diamond-certified hits that echo across warm summer nights. Life’s Too Short will delve into the soundtrack that inspired him to make music of his own and take a look at the adventures Rucker has had traveling the world.

Release date: May 28

THE MINISTRY OF TIME Kaliane Bradley (fiction) When offered a sizable promotion, a civil servant trades in her office routine for a job as a “bridge” or assistant to notable characters from history. She will be a part of a new government branch called the Ministry of Time, which is employing people from all points of time to test the limits of time travel and the ramifications it might have on the body. When this modern-day millennial woman and an Arctic explorer from the 19th century become co-workers, their relationship turns romantic despite concerns about tearing the fabric of time. Release date: May 7

SUMMERS AT THE SAINT By Mary Kay Andrews (local) Traci came to the fictional island of St. Cecelia, Georgia, as an outsider but after falling for her boss’s son, she was there to stay. Now her husband has died, Traci owns the hotel she once worked for. Between a vindictive brother-in-law and endless financial troubles, the hotel seems doomed. Troubling details about a drowning long ago resurface, but Traci and her team double down on reviving the hotel, no matter the difficulties that come their way. Release date: May 7

Charity Spotlight

Junior Service League of Beaufort

MISSION

The Junior Service League of Beaufort (JSLB) is a vibrant collective of local women dedicated to fostering a culture of volunteerism across the Lowcountry. Leveraging the unique skills and diverse backgrounds of its members, JSLB actively champions the welfare and enrichment of women, children and families within our community. The JSLB is united by the conviction that our collective efforts yield a far greater impact than any individual endeavor could achieve, driving meaningful change and strengthening the bonds within our community.

WHOM IT HELPS

JSLB has made a profound impact on our community, contributing over $175,000 through its fundraising initiatives. With a series of eagerly anticipated annual events, such as Touch-A-Truck and Jubilee, JSLB has captivated the hearts of community members, who look forward to these gatherings all year long. The funds raised from these events are meticulously channeled back into the community, taking the form of grants that support various local organizations. These grants are awarded after thorough evaluations of requests from diverse community-based groups. Among the beneficiaries are organizations such as AMIKids, CAPA, Clemson Extension, Good Neighbor Medical Clinic, Heritage Farms, Hopeful Horizons, Lowcountry Legal Volunteers, My First Books SC, NAMI Lowcountry, Port Royal Sound Foundation, Programs for Exceptional People, Second Helpings, The Children’s Center and Beaufort Young Life, all of which play a crucial role in enriching our community's fabric.

FROM CELEBRATION

TO SUPPORT The Junior Service League of Beaufort has become a cornerstone of community engagement through its highly anticipated annual events, including Touch-A-Truck and Jubilee. These events not only capture the community’s imagination and enthusiasm but also serve as vital fundraisers. The proceeds from these gatherings are thoughtfully redirected back into the community, manifesting as grants that bolster a range of local organizations.

HISTORY

Established in 2005, the Junior Service League of Beaufort was born from the initiative of dynamic local women who sought to contribute positively to our community. Balancing roles as business professionals, partners and parents, these founders designed an organization that aligns philanthropic efforts with their demanding schedules, creating a platform for meaningful engagement and community service.

HOW TO HELP

Your help in supporting JSLB’s fundraisers allows the organization to make a vital difference by funding programs for nonprofits. The JSLB Jubilee, their spring fundraiser at the Port Royal Sound Foundation Maritime Center on April 20, featured live music, a silent auction, Lowcountry fare and libations and the announcement of their 2024 grant recipients. In October at Beaufort Executive Airport, the Touch-A-Truck fundraiser allows children of all ages the opportunity to see, touch and safely explore their favorite vehicles that serve our community, including a fire truck, a patrol car, stormwater vehicles and construction vehicles. Donations can also be made through the Junior Service League of Beaufort’s website, jslbeaufort.com. LL

What makes them

local

Their rich and varied harvest at Slow Road Farm in Okatie includes mushrooms, an assortment of cut flowers, herbs, blueberries, figs, turmeric, ginger, indigo and various other plants used for dyeing.

adjective. lo·cal | lō-kəl

1: characterized by or relating to position in space: having a definite spatial form or location 2: of, relating to, or characteristic of a particular place: not general or widespread: of, relating to, or applicable to part of a whole 3: primarily serving the needs of a particular limited district of a public conveyance: making all the stops on a route

Priscilla Merrick Coleman’s love of agriculture and artistry

lFARMING WITH PURPOSE

Local farmer Priscilla Merrick Coleman, alongside her husband, Buddy, cultivates a diverse array of produce at Slow Road Farm in Okatie.

BY BECCA EDWARDS

Like many of the crops she grows, Priscilla Merrick Coleman is native to the Lowcountry. She has been a commercial farmer for 20 years and previously farmed with her sisters at Three Sisters Farm before she and her husband, Buddy, started Slow Road Farm nearly two years ago. "We grow mushrooms, cut flowers, herbs, blueberries, figs, turmeric, ginger, indigo and other dye plants," began Coleman, who went on to tell LOCAL Life why she loves farming and how we too can have a green thumb.

[Q] What type of farm is Slow Road Farm? [A] Although we are not a certified organic farm, our field-grown flowers and produce are cultivated using organic and sustainable practices such as minimal tillage and hand weeding, keeping our soil structure and its nutrients intact.

[Q] Which crop is the biggest labor of love? [A] I’ll always be enamored by flowers and fascinated by mushrooms and the fungal world, but perhaps growing indigo is my labor of love. After many years of learning to grow, harvest and turn indigo leaves into a beautiful blue dye, I have also learned that the process is lengthy, hot, messy, exhausting, but so very rewarding and fascinating and kind of a complete circle. I’ve also started planting certain flowers, not just as cut flowers, but also for their dye potential to use for botanical prints in my art studio. The whole process has opened me up to a world of natural dyes and alerted me to the issues and hazards of synthetic dyes used in fabrics, fashion, packaging and a multitudes of industrial uses.

[Q] When did you start growing mushrooms? [A] About a year and a half ago. We grow lion’s mane, blue oyster, Italian brown oyster, golden oysters, black pearl trumpets and chestnut mushrooms.

[Q] What advice would you give to someone who would like to start growing their own vegetables? [A] Eliminate any use of hazardous herbicides and insecticides or any fungicides from your yard. If you must use them, use only organic OMRI-approved products, and follow instructions for proper use. Also, start composting. Lawn clippings and leaves, together with vegetable scraps, are a great addition to your compost, but not if they are pesticide- and herbicide-laden. Choose a sunny spot and start small, maybe just three easy-to-grow vegetable varieties. Plant organic seeds if possible. Never use treated seeds. Planting flowers will help attract pollinators. Lastly, get your soil tested by contacting the Clemson Extension office.

[Q] Is there anything unique about our area and farming here in the Lowcountry? [A] Our coastal South Carolina growing season is much different than northern climates, so planting schedules will vary significantly. There are vegetables that can be grown here almost yearround. We are in zone nine.

[Q] What is your motto in life? [A] Be kind, and by that I mean all-encompassing: the land, the bugs, the soil, the water, the environment. LL

“Every

Bonnie J. Rothwell, DMD, AAACD

Local business buzz

NEW VENTURES READY TO MAKE THEIR MARKS ON THE LOWCOUNTRY

The Lowcountry has always been a treasure trove of culture, beauty and charm. But a wave of new businesses adds energy to our region. Here's a quick introduction to these shining new stars.

STORY BY SHEILA PAZ

Now Open

Starboard Shop

149-C Lighthouse Road, Hilton Head Island

Dive into the luxurious ambiance of Sea Pines Resort’s newest gem, the Starboard Shop. Offering a selection of high-end goods, from clothing adorned with the iconic lighthouse emblem to elegant home décor and accessories, the store offers an impressive range of both national and local brands, including Peter Millar, Southern Tide, Low Country Linens and Bluffton Candle Company.

Hair by Denise

Skincare by Linda Burton Beauty & Kerri Holmes

841 William Hilton Parkway, Suite O, Hilton Head Island

Linda Burton and Kerri Holmes believe that beautiful skin is everyone’s right. Merging their expertise, they offer a range of handcrafted, ecofriendly skincare products designed to nourish and rejuvenate. Their commitment to natural, sustainable beauty practices ensures that your skin receives the care it deserves, helping you achieve that coveted glow.

19 Dunnagans Alley, Suite D, Hilton Head Island

Denise Brown’s journey from renting a salon chair to establishing her own venture demonstrates her resilience and persistence. At Hair by Denise it’s not just about getting a haircut — it’s about experiencing a transformation. Denise is committed to enhancing your confidence with every visit. She also offers services for those who can’t make it to the salon. Prepare for a makeover that transcends the physical, courtesy of Denise’s skillful touch.

Sunset Precision Dental

109 Sea Island Parkway, Beaufort

Dr. Gerald Cummings and his team invite you to a dental experience that sets new standards in care and technology. Armed with tools like dental X-rays, intraoral cameras and the Trios scanner, Sunset Precision Dental is ready to make your dental health journey a smooth and comforting one. Say goodbye to dental dread and hello to a radiant smile.

Panache Express Car Wash

108 High Tide Drive, Beaufort

Panache Car Wash redefines the car wash experience with cutting-edge technology and a suite of services catered to every budget. Drive in and discover how the blend of innovation and attention to detail can transform your vehicle, leaving it spotless and shining like new.

Business News

The Storybook Shoppe turns a new page

A cornerstone of the community for 15 years, The Storybook Shoppe begins its next chapter at Tanger Outlets 2. Accessible via the Bluffton Parkway entrance next to Nike, the bookstore continues its mission of fostering a love of reading among children. With a carefully curated selection of books and toys, The Storybook Shoppe remains a haven for young readers and their families, inviting them to explore new worlds and embark on unforgettable adventures.

LOCAL Life reaches 1,000-tree milestone with One Tree Planted

In April LOCAL Life reached a significant milestone by planting its 1,000th tree in collaboration with the One Tree Planted organization. Earlier this year, the magazine committed to an environmental initiative, pledging to plant over 5,000 trees. This initiative offsets our environmental footprint and strives to aid North American reforestation projects. Learn more at onetreeplanted.org

BE THE BUZZ

Discover a new business gem in the Lowcountry? Share your find. Email details to info@wearelocallife.com to help us spotlight the newest local treasures.

The organic choice

NAVIGATING YOUR GROCERY LIST FOR HEALTH AND SUSTAINABILITY

STORY BY GREGORY P. THOMAS

FOOD FOR THOUGHT

iIn the realm of healthy eating and sustainable living, the debate over organic versus conventional produce is a prominent topic. With environmental concerns and pesticide exposure at the forefront of many consumers' minds, understanding which foods are best to buy organic and which can be safely purchased conventionally (especially those that can be peeled) is crucial. Organic farming practices are designed to reduce pollution, conserve water, reduce soil erosion, increase soil fertility and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms. However, organic foods often come with a higher price tag, making it essential to prioritize which produce to buy organic.

The Dirty Dozen: Opt for organic

The Environmental Working Group (EWG) annually publishes the "Dirty Dozen," a list of fruits and vegetables with the highest levels of pesticide residue when grown conventionally. Here are some produce items that are typically recommended to buy organic due to their high pesticide exposure:

1. Strawberries: Packed with vitamins, yet often carry pesticide residues, making organic a healthier choice.

2. Spinach: High in nutrients but also in pesticides; organic ensures cleaner greens.

3. Kale, collards and mustard greens: Leafy and nutrient-dense, yet better without the chemical dressing.

4. Nectarines: Juicy and sweet, yet their thin skin does little to ward off pesticides.

5. Apples: An apple a day keeps the doctor away, especially if it's organic and pesticide-free.

6. Grapes: Bursting with antioxidants, but conventionally grown grapes often come with a side of pesticides.

7. Cherries: Cherries hold onto pesticides as tightly as they do their pits; go organic.

8. Peaches: Soft skin absorbs pesticides easily, making organic peaches a juicier, safer option.

9. Pears: Delicate and sweet, yet their skin can harbor pesticides without an organic label.

10. Bell and hot peppers: Spice up your life without the pesticides by choosing organic peppers.

11. Celery: Crunchy and fibrous, but its high water content attracts pesticides, making organic best.

12. Tomatoes: Tomatoes' thin skin soaks up pesticides, so organic varieties offer a cleaner choice.

Remember, the best diet is one that is varied and rich in fruits and vegetables, regardless of whether they are organic or conventional. Washing all produce thoroughly under running water can also help reduce pesticide residues and bacteria. Ultimately, being mindful of your choices and opting for more sustainable practices when possible can make a significant difference in your health and the health of the planet.

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i

The Great Nutritional Debate

SUPPLEMENTS VS. NATURAL FOODS

STORY BY GREGORY P. THOMAS

In the ever-evolving landscape of health and nutrition, a critical debate continues to stir among health enthusiasts, medical professionals and everyday individuals seeking optimal wellness. The question at the heart of this discussion is whether dietary supplements can stand toe-to-toe with the nutrients obtained from natural foods. As we navigate through the aisles of health food stores and scroll through the endless feeds of wellness advice online, it's essential to dissect the pros and cons of supplements versus natural foods to make informed choices about our health.

The case for supplements

Supplements offer a convenient way to address specific nutritional deficiencies and support unique dietary needs, making them a valuable tool for many, including athletes and those with restricted diets. They provide targeted nutrition quickly and efficiently, fitting easily into busy lifestyles. However, supplements do come with some concerns.

THE PROS

Targeted nutrition: Supplements provide a convenient way to obtain specific nutrients in concentrated forms. For individuals with specific deficiencies, such as Vitamin D or iron, supplements offer a direct route to rectifying these shortages without the need to consume large quantities of food.

Convenience and accessibility: In our fast-paced world, maintaining a balanced diet can be challenging. Supplements offer an accessible solution for busy individuals to ensure they're meeting their nutritional needs, even on the go.

Enhanced nutritional support: For athletes, the elderly or those with certain health conditions, supplements can provide enhanced nutritional support that might be difficult to achieve through diet alone. This includes high doses of certain vitamins, minerals or amino acids required to support their unique physiological demands.

THE CONS

Potential for overuse and toxicity: Unlike natural foods, which are difficult to overconsume to the point of nutrient toxicity, supplements can lead to harmful levels if not taken with caution, particularly fat-soluble vitamins like A, D, E and K.

Absorption and bioavailability issues: Some nutrients are better absorbed when ingested through food due to the presence of other compounds that facilitate absorption. Supplements might not always offer the same bioavailability, leading to less efficient nutrient uptake. Regulatory concerns: The supplement industry is less strictly regulated than the food industry, raising concerns about product purity, potency and the validity of manufacturers’ health claims.

VSThe power of natural foods

Embracing natural foods is key to enhancing health, offering a wealth of vitamins, minerals and phytonutrients that promote wellness and disease prevention. These foods not only nourish the body but also enrich the sensory experience of eating, contributing to psychological satisfaction. However, it's important to be mindful of potential pitfalls with fresh produce.

Understanding the full spectrum of benefits and challenges associated with natural foods enables a more informed approach to a balanced and healthy diet.

THE PROS

Complex nutritional profiles: Natural foods provide a complex matrix of vitamins, minerals, fiber and phytonutrients that work synergistically to promote health. This complexity often enhances nutrient absorption and utilization in the body.

Disease prevention: Regular consumption of a diet rich in fruits, vegetables, whole grains and lean proteins has been consistently linked with reduced risks of many chronic diseases, including heart disease, diabetes and cancer. Sensory and psychological satisfaction: Eating natural foods involves textures, flavors and aromas that enhance the eating experience. Moreover, the act of preparing and consuming whole foods can contribute to a sense of well-being and satisfaction that supplements cannot replicate.

THE CONS

Potential for nutrient deficiencies: Solely relying on natural foods without understanding nutritional needs can lead to deficiencies, especially in individuals with higher nutrient requirements or those following restrictive diets.

Contamination risks: Natural foods can be contaminated with pesticides, heavy metals or bacteria, posing health risks if not properly selected, stored and prepared.

Seasonal and geographic limitations: Access to a wide variety of fresh, high-quality natural foods can be limited by geographic location and season, potentially affecting the diversity of one's diet.

FINDING

THE BALANCE

The debate between supplements and natural foods isn't about choosing one over the other but understanding how they can complement each other in a balanced diet. Supplements can fill nutritional gaps and support specific health needs, but they should not replace the broad spectrum of nutrients and health benefits offered by a diet rich in natural foods. The foundation of any healthy lifestyle is a balanced, diverse and nutrientrich diet supported by informed supplementation when necessary.

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Faces behind the bounty

The unique chemistry of Lowcountry soil yields two very special harvests – the tastiest fruits and vegetables on earth and the fantastic people who bring them to you.

tSTORY BY BARRY KAUFMAN PHOTOGRAPHY BY LISA STAFF

The Lowcountry has never been called America’s breadbasket. The seeds that grow to amber waves of grain may find better purchase on the fruited plains of the heartland, but there is still magic in our Southern coastal soil. Its sandy acidity may present an insurmountable challenge for some crops, but it provides the ideal chemistry and drainage for some of the juiciest tomatoes known to man, strawberries that burst with sweetness and okra that adds that perfect flavor note to any Southern dish.

But far sweeter than the edible yields of its soil are the people who work it. Their dedication to the land, in an area far more famed for its waters, speaks to a farmer’s soul that only finds purpose when its hands are dirty. These are the folks who coax sustenance from the soil and who bring that bounty to market. Without their efforts, life in the Lowcountry wouldn’t be anywhere near as delicious as it is.

lDavey Dempsey

A growing legacy

Long before Sea Island Parkway became the central boulevard for seeing St. Helena Island, bristling with travelers road-tripping between Beaufort and Hunting Island, it was just a simple dirt pathway that bisected the Dempsey Family Farm. Today that farm encompasses 150 or so acres along one side. But back in the day, it was buffeted on both sides by Dempsey land, a plot that seemed to stretch forever.

“The whole Highway 21 frontage was ours. It split us right in half,” said Davey Dempsey. As the third generation of the Dempsey family to work the land here on St. Helena, he remembers a time when the road was seldom traveled. He’s heard his father’s story about seeing his own father meet the Western Union telegram man on that road, right on the field, to learn that Davey’s uncle had been declared missing in action in WWII. He’s watched St. Helena grow around him. And through it all, he’s served as a steward of his family’s own story.

“We’ve been a family farm since 1938. My grandfather started out farming tomatoes for a company called Six Ls (now called Lipman Family Farms). They were packers, so we’d sell them tomatoes to pack and ship. Now they’re the largest tomato growers in the country,” said Davey. “We were in partnership with them until 1996, and we were the last independent grower they had.”

During that same stretch of time, as the farm passed from Davey’s grandfather to his father, the family sold off land as growing operations became more streamlined. “We had about 150 acres just of tomatoes, and as the years progressed, the yields went from maybe 200 boxes per acre up to 2,000,” he said.

At the same time, the Dempsey family was discovering another lucrative avenue for their produce. During spring months, people come from miles around to pick

GENERATIONS IN THE SOIL Davey Dempsey continues his family's enduring legacy as farmers on St. Helena Island, dating back to 1938. Despite changes over the years, including selling off land and adapting to new farming practices, Dempsey Farms remains a symbol of tradition and resilience. From growing tomatoes for a major company to establishing a popular u-pick strawberry farm, the Dempseys have stayed rooted in their agricultural heritage.

their own strawberries at Dempsey Farms, plucking the sweet juicy berries right from the soil.

And while this u-pick farm has its fans from across the Lowcountry, perhaps no one is a bigger fan than Davey’s grandson, Greyson, nicknamed Bubby.

“He loves this place. When children come, he’ll grab a basket and head out into the field with them,” said Dempsey. “Bubby’s the fifth generation to farm right here on this spot.”

Davey’s son and Greyson’s father, Warren, has also stepped up, working the fields and welcoming crowds to pick their own fruit right alongside his father. If you ask him, Davey will proudly show you the photo of four generations of Dempseys walking side-by-side through fields his grandfather sowed for the first time nearly 70 years ago.

“I was in this field working when I was six years old,” said Dempsey. “It’s a different era now, with a different way of doing things. And everyone in the family has their own ideas on how to run the farm. It’s not the easiest to work with each other sometimes, but at the end of the day we all love each other.”

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A day in the life

mMost people understand that farming is hard work. There are early mornings and late nights, failed crops and blights. But even when everything is running smoothly, it can be a lot. Take the week that Davey Dempsey had recently.

“Last night was the first night I’ve slept in my bed for six days,” he said. At 65 and still recuperating from a serious injury incurred from a fall off of a tractor, he still works just as hard at his family farm as he did when he worked this land for his grandfather.

That particular week saw him burning the midnight oil: keeping deer away from his pepper crop, meeting a truck from a South Georgia blueberry farm at 5 a.m., driving his refrigerated truck up to Columbia to drop off at 3 a.m. and picking up items from a farmer he knows there and taking them to another farmer in Lamar. By the time he returned to his St. Helena farm, the to-do list had already grown.

“I managed to get a nap in, waiting for the plant man to come with some watermelon plants. Then last night I was back here about 7:30 or 8 p.m. doing a few things I had to finish today. Then I finally got to go home and go to bed,” he said.

We’re proud to work toward a healthier future for South Carolina — together.

faces

Jacky Frazer The Barefoot Farmer

tThe stretch of Sea Island Parkway that winds in long, lazy curves toward Hunting Island is filled with authentic sights of rural Lowcountry charm. Few, however, are as iconic as the soaring red letters that welcome visitors to Barefoot Farms on St. Helena Island. The unmistakable image of those words coaxes beachgoers to pull off for a quick visit after a day at Hunting Island, but it’s the delectably fresh produce they find – and the farmer behind it all – that has kept them coming back.

And in case you’re wondering, yes. The name Barefoot Farms is quite literal.

“I’ve been barefoot all my life,” said owner and farmer, Jacky Frazer. “It seemed like a good name.”

It’s apt, considering that being barefoot is just one thing he’s done all his life. The other is farming. Growing up in Allendale as one of 12 kids, he worked the fields of his father’s farm, growing cotton and soybeans and learning first-hand the hard work and toil it takes to make a living off the land.

“I didn’t intend to do it this long,” he said with a laugh. “My dad always told me to get away from the farm. He worked hard all his life, and he knew it was a hard living.”

Jacky's chance to get away from the farm came when he graduated from high school and was faced with a decision. “I had a choice between going to school or going to Vietnam,” he said. He opted for school and would become part of the last graduating class from South Carolina State University's Department of Agriculture Program. “Of course, Vietnam was still waiting when I graduated. I got drafted, but the war was winding down, so my number wasn’t called.”

He returned to farming for a time, carrying on the family legacy, but eventually he would grant his father’s wish and leave Allendale.

“I had quit farming up there and came down here because some friends had invited me shrimping,” he said. “I was

HARVESTING SUCCESS Jacky Frazer, the owner of Barefoot Farms on St. Helena Island, traces his agricultural roots back to his childhood on a farm in Allendale. Although he planned to step away from farming after high school, his passion reignited following his college years. Seeking a milder climate, Frazer relocated his farming endeavors near the beach, initially cultivating watermelons. Over time, he diversified his crops and, facing a scarcity of local markets, began selling his produce directly by the roadside. Today Barefoot Farms is a popular stop for travelers heading to Hunting Island.

getting ready to go get another job but thought the weather was nice here. So I planted some watermelons, and I’ve been doing that ever since.”

Thirty years later, those watermelons have been joined on 50-plus acres by strawberries, squash, zucchini, tomatoes, peppers, Gullah melon, Geechee melon, okra, peas, beans and cantaloupe. A few years into the venture, when Frazier couldn’t find a market for his crop, he started selling it on the side of the road. Luckily, that road was just then in the process of becoming the busiest on St. Helena, shepherding visitors to the tranquil shores of Hunting Island.

“I only intended to grow some watermelon and maybe a few other crops, and then I got stuck,” he said. “But it’s not a bad place to be stuck. Except when the sand gnats are bad.”

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sOh deer

St. Helena Island boasts some of the finest farmland in Beaufort County. If you don’t believe that, simply ask the farmers. Or ask their customers, who travel for miles from Savannah and even Atlanta to sample the island’s famous fare.

Of course, the sincerest endorsement would come from the biggest fans of St. Helena Island’s bounty – the deer. Not that their love for farms is reciprocated by the farmers themselves.

“Last year was the worst. The deer ate 75 percent of my crops,” said Jacky Frazier. “So this year we built fences around all of our fields.”

Does that stop them?

“It slows them down,” Frazier said with a laugh.

It’s a common refrain among the island’s farmers who have seen ravenous deer populations descending on their fields. It’s anyone’s guess as to why the deer population has swelled, but Frazier has his theories.

“Some of the larger tomato farms put up 8-foot fences, so the deer just migrated to where they could find food,” he said. “And in general, they have less habitat.”

BUILDING BETTER FUTURES

A sustainable workforce is imperative to the development, health, and success of our region. Community Foundation of the Lowcountry is taking a leadership role in addressing the affordable housing shortage crisis by providing support for local housing nonprofits through our Affordable Workforce Housing Fund, as well as convening nonprofits, public officials, and advocates for informative events like the Lowcountry Affordable Housing Symposium.

To learn more about Community Foundation of the Lowcountry’s affordable housing initiatives, visit cf-lowcountry.org/about/news or contact us at 843.681.9100.

Please click on the QR code to support CFL’s Affordable Workforce Housing Fund.

Kim Viljac

The heart behind Bluffton’s market magic

sSometimes the true magic of a fresh piece of produce is in what you do with it. That ripe, juicy tomato is a testament to the farmer’s skill in raising crops, but the culinarian who turns it into a rich sauce or a topping for a crisp salad makes it art. That’s part of the joy of a farmer’s market – the farmer daring you to match their dedication to your own by transforming their wares with your own epicurean skill.

But sometimes the joy of a farmer’s market comes from the sense of community it engenders. You don’t just pull a tomato out of a supermarket bin, you get to meet the person who plucked it from the vine, greeting them as a neighbor. You realize, with every ingredient you gather for the night’s meal, how rich and diverse our community is.

And sometimes the joy of a farmer’s market comes from getting your kid’s picture taken with the Easter Bunny.

At the Bluffton Farmer’s Market, you’ll find Kim Viljac behind all of this joy. In the case of the Easter Bunny, quite literally. Don’t tell the kids, but that mythical friendly bunny was really just the hard-working executive director of the market.

“It was cool yesterday, thankfully,” she said, the day after a market spent dressed in full bunny suit. She added with a laugh, “But the sun came out just as a I got a baby on my lap.”

Obviously, there’s more to the job of executive director than just filling the Easter Bunny’s suit (although Viljac also has a whole cornucopia of outfits, from tomatoes to pea pods). But it speaks to the bottom line of her job description – doing whatever needs to be done.

“Starting out as the market manager, I assumed a lot of roles over the years. I became executive director because I was already doing a lot of our grant writing,” she said. “There are a lot of things behind the scenes.”

So much, in fact, that the one easiest day of her week is that magical Thursday when

MARKET FRESH Kim Viljac serves as the executive director of the Bluffton Farmer’s Market, held every Thursday at Martin Family Park in Bluffton. The market operates from noon to 4 p.m. from September through May, and from 10 a.m. to 2 p.m. during June, July and August. When she's not busy building partnerships with local farmers, businesses and nonprofit organizations, Viljac spends her free time exploring the region’s picturesque rivers, beaches, marshes and sandbars with family and friends.

Martin Family Park comes alive with the hum of community, the colorful bounty of farm-fresh produce and the joy that Viljac works so hard to create.

“It’s a place you can go by yourself and run into a half dozen family members or friends. And our vendors become close friends with our customers,” she said. “People know what they like, and they know who to get it from.”

It’s a lot of work behind the scenes to create those joys we as a community share on Thursdays. But there is also a lot of joy behind the scenes as well.

“I love the way we are able to support the agriculture of our local farms and the work we do with nonprofits from Backpack Buddies to Bluffton Self Help,” she said. Those in need can always count on the Farmers Market of Bluffton. That’s true whether they need fresh food to feed their family or they simply need a weekly reminder of how special our community is.

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Our fully optimized website consistently remains in the top rankings for Google, Bing and other popular search engines, accumulating over 3.8 million page views annually. This, coupled with an annual budget of 1.2 million dedicated to giving your property the maximum exposure possible, resulting in more bookings, and ultimately earning our owners the highest ROI in the business

We strive to exceed your expectations and achieve your maximum occupancy goals.

More than just shopping

tThere’s a common complaint you’ll hear among people who have completely missed the point of a farmer’s market: the price.

“I’ve had people point out that it’s more expensive than what they’d pay at Publix,” noted Bluffton Farmers Market executive director, Kim Viljac. “I just tell them. ‘This was picked this morning. It hasn’t been on a semi truck for a week.”

That premium doesn’t just pay for the freshest produce you can get without getting your hands dirty. It also supports a growing agricultural community that enriches the soil of our community in every sense of the phrase.

“Seeing family farmers being able to sustain their own living, and knowing that we are able to support them by giving them a customer base, is my favorite part of the job,” said Viljac. “It’s lovely to see their dreams take off.” LL

HOME SHOWCASE

A place in the sun

The timeless look of tabby lends old-world opulence to a stunningly modern outdoor oasis in Sea Pines.

tSTORY BY BARRY KAUFMAN PHOTOS BY CSTJ PHOTOGRAPHY

There are countless elements that go into a home’s design. When you marvel at something as seemingly simple as a roofline, what you’re seeing is the result of endless decisions and conversations – how to angle its descent to best guide rainwater, which shingles would complement the design scheme and endure brutal sunlight, whether its lines interfere with the home’s overall symmetry.

And that’s just one part of the home. Those same conversations sprung up about everything. The width of the windows, the color of the paint, the depth of a screened porch, the angle of a soffit, the material of the cabinet hardware … each was a labor of collaborative love.

The closer you look at a home, the greater appreciation you gain for the decisions made along the way. With that said, this month we will raise up that which is usually underfoot. Within and around the dramatically angular design of the outdoor spaces in this Neil Gordon-designed Sea Pines home, there is one element that needed very little discussion.

“Old World tabby is so appropriate to the Lowcountry,” said Lisa Bakke of Savannah Surfaces, which supplied the tabby that D. Anderson Construction used to create this stunning backyard retreat. “The color is really versatile because you have the white background with the gray and beige from the shells… it’s easy to take any color palette and have this fit.”

Old World tabby is one of the Lowcountry’s signature aesthetics, making it the obvious visual choice. But when you’re using a material for a covered patio and a pool deck, it needs to be versatile in more ways than one.

MODERN MARVEL Constructed in 2022, this Sea Pines residence epitomizes contemporary design and breathtaking architecture. It showcases meticulously crafted, high-end finishes, offering a host of luxurious amenities. Notably, it affords spectacular views of the ocean from the majority of its rooms and outdoor spaces, which include a resort-style pool complemented by a sundeck, spa and a distinct lap lane.

living

Laying it out

While traditional tabby has existed for centuries, it has always been a material better suited for pouring into large slabs. When you’re trying to create a patio floor, you need something a little more nimble. That’s where Savannah Surfaces’ Old World Tabby Porcelain comes into play.

“Tabby is a beautiful product, but it has restrictions,” said Bakke. “The porcelain version gives you the beauty of tabby with the ease-of-use of porcelain.”

For this patio Savannah Surfaces used a 3/8-inch tile that could be set on top of the existing slab.

“This was new construction, but this is also a great product for a remodel if you can’t use a thicker tile,” said Bakke. The thinner tile makes it easier to work with under a roof, as contractors have more flexibility in putting it on top of a foundation slab. “A lot of times customers will come to the hardscape selections later, but when the builder is getting ready to pour the foundations, they really want to know what’s going on with the elevation.”

One less decision

Building a home comes with enough decisions. This home proves that taking the timeless look of tabby into the 21st century might just be the easiest decision in the whole process.

“D. Anderson Construction has been a big fan of our Old World Tabby. He’s used the tiles and the pavers for projects in every color in our oyster collection,” said Bakke. That’s especially true in situations like this, where the goal was to capture that visual flair of oyster shell and lime, while creating a space that allowed for year-round outdoor enjoyment.

“The traditional way of pouring tabby – broadcasting shell over concrete – is beautiful but not exactly barefoot-friendly. The Old World Tabby collection is very barefoot-friendly.” LL

Getting a grip

The versatility of these tiles also made them the obvious choice for this project, owing to the indoor/outdoor nature of it. The same tiles that run across the patio also encircle the pool, running up some of the coping as an accent.

So while the tiles run 3/8 inch in the patio, on the pool deck Savannah Surfaces switched to a 3/4-inch tile that increased durability. According to Bakke, these tiles were mortar-set over a slab but could be set in sand if need be.

“Because it’s porcelain, they could even use it for the pool’s beach entry,” she said. “As long as it’s set properly, it won’t erode, stain or discolor. It’s generally pretty low maintenance – since it’s non-porous, it won’t absorb any stains.”

The exterior tiles surrounding a pool have a bit more grip than their counterparts for obvious safety reasons, but that texture also keeps it from holding heat while the colors help reduce glare. Inside the patio the smoother 3/8-inch tiles are similarly designed for easy living.

“You can run out there with a Swiffer and clean it,” she said. “There are no nooks and crannies that hold water. It’s essentially an updated version of what they’ve been doing for decades on porches and patios.”

TRADITION MEETS MODERNITY This Palmetto Bluff cottage weaves the rustic allure of the countryside with contemporary elegance, featuring reclaimed wood, Phillip Jefferies wallpaper and a La Cornue stove, embodying sophisticated serenity in every detail.

ROOM OF THE MONTH

Rustic elegance

This cottage in Palmetto Bluff offers a unique blend of natural beauty and architectural excellence.

tThis exquisite river cottage, set in Palmetto Bluff’s Moreland Village, beautifully marries the classic charm of traditional architecture with the sleek, clean lines of contemporary design. Conceived and brought to life by Pearce Scott Architects, this tailor-made abode represents the epitome of innovative design and exceptional craftsmanship.

Upon entering, you are welcomed into a haven where the rustic charm of the countryside meets modern sophistication. The interior is a testament to refined taste, featuring wood-beamed ceilings, floors laid with reclaimed wood and walls adorned with the exquisite textures of Phillip Jefferies wallpaper, crafting an ambiance of warmth and elegance. At the heart of the kitchen, a La Cornue stove stands as a symbol of culinary prestige and enduring design.

The collaborative vision of Pearce Scott Architects, Simplified Construction and Simplified Interiors manifests in every aspect of the cottage’s design. From the custom cabinetry to the carefully selected furnishings that epitomize understated luxury, each detail contributes to an environment of sophisticated serenity.

living

Summer refresh

TRANSFORM YOUR SPACE INTO A WARM, WELCOMING HAVEN THAT'S BOTH REFRESHING AND COMFORTING.

Capture the lively and radiant spirit of summer with zest. Leslie Trenta, owner of Marsh on the May, shares these five tips to mirror the joyful, carefree vibe of the Lowcountry’s warmer months. Convert your home into a relaxing and invigorating summer sanctuary with these items and additional coordinating pieces at Marsh on the May boutique in Bluffton.

1. CONCEAL WITH ELEGANCE

Refine your living area by stowing your TV remote in a sophisticated Southern Tribute guest-towel box. This chic storage solution keeps clutter at bay while enhancing the decor with an added dash of elegance, ensuring your remote is both stylishly concealed and easily accessible.

2. ILLUMINATE WITH STYLE

Brighten your summer setup with a Blue Chain Matchbox cover, featuring the tranquil haint blue — a signature

Lowcountry hue. This eye-catching piece not only upgrades your matchbox cover but also seamlessly integrates into and uplifts your existing decor.

3. FRESH AND VIBRANT

Easily refresh any room with the natural beauty of fresh flowers. Elevate your floral arrangement with a striking cachepot and coordinating acrylic coasters, adding a layer of sophistication and a burst of color that enhances the overall charm of your space.

4. TRIPLE IMPACT UPGRADE

Revamp your space with a trio of cozy additions: a plush new pillow, a soft throw and a vibrant rug. This simple yet effective combination introduces a splash of color and texture, revitalizing your environment and fostering a warm, inviting atmosphere.

5. PLAYFUL AND BRIGHT

Add a dose of fun to your decor with a colorful, floral Lauren Dunn Acrylic piece. Its lively hues and playful design are sure to instantly brighten your room and lift your spirits, perfectly capturing the essence of summer fun.

At-home escape

USE FURNITURE AND ACCESSORIES TO TRANSFORM YOUR PORCH INTO A LUXURIOUS COASTAL GETAWAY.

Elevate your porch into a sanctuary where the lavishness of an exclusive getaway blends seamlessly with the inherent charm of coastal living. In search of inspiration, we turned to the experts at Coastal Home, who offer insights on transforming a porch into a refuge that embodies the essence of a favorite vacation destination. Find all of these items and additional coordinating pieces in Coastal Home’s showroom in Bluffton.

1. RADIANT REFLECTIONS

Crafted with an intricate sunburst radial design, the Tommy Bahama Palm Desert Ambrose Mirror dazzles in gold-finished silver leaf, bringing a luxurious gleam to any space it adorns.

2. LASTING LUXE Designed to resist the elements, the Outdoor Ambree Lumbar Pillow by D.V. KAP Home introduces fade- and waterresistance into outdoor elegance, complete with a removable cover for enduring style.

3. SCULPTED BY WIND

Inspired by the delicate patterns left by the wind on sand, the Wave Vase combines the beauty of nature with advanced durability, offering a piece that is as long-lasting as it is beautiful.

4. GRACEFUL COMFORT

The Sandpiper Bay Wing Chair by Lexington marries graceful curves with customizable comfort, offering a selection of hundreds of performance fabrics to perfect your personalized retreat.

5. ARTISAN ALLURE

Featuring a captivating circular design, the Sandpiper Bay Bamboo Accent Table showcases exquisite leather-wrapped bamboo topped with a wavy glass, blending artistry with the essence of the outdoors.

FIND INSPIRATION IN THE 2024 LOCAL LIFE IDEA HOUSE

EDITOR’S NOTE: Dive into the diverse rooms of the 2024 LOCAL Life Idea House, our exclusive peek into The Charles, the newest waterfront condominium at Hilton Head Plantation. We’ll showcase transformative room makeovers throughout the year and offer practical decorating tips and ideas. Each feature aims to inspire your next home refresh, adding a personal flair to your living spaces. For more information about The Charles, email sales@thecharleshhi.com.

A splash of color

TRANSFORM AN UNDERSTATED SPACE WITH AN ACCENT WALL. FROM SHELL TO SWELL

Revitalize your master bathroom with vibrant colors, curated art and dazzling accents. By introducing a bold accent wall, a unique local painting and an eclectic ceiling fixture, this homeowner in Hilton Head Plantation transformed their bathroom from dull to delightful. Here are three simple steps to achieve a similar makeover in your own home.

1 . Create a focal point with purpose

An accent wall acts as a magnetic focal point in any room, but its impact is contingent on the right choice. Typically the optimal wall is the one directly facing the entrance, greeting visitors with its bold statement. Other strategic locations include the wall behind a bathtub, bookshelf, fireplace or the headboard of your bed. Remember, the chosen room should be relatively understated in its decor — a cluttered space can diminish the accent wall's dramatic effect.

2 . Embrace the depth of darkness

In smaller spaces like this master bathroom, opting for a darker hue like Hale Navy from Benjamin Moore can expand the perceived space. Dark colors naturally recede in our vision, tricking the eye into seeing a more expansive room. This technique not only enlarges the space but also amplifies its brightness. To maintain aesthetic cohesion, pair the accent wall with neutral tones on the surrounding walls. In this instance, Repose Gray by Sherwin-Williams created a balanced and harmonious environment.

3 . Keep it simple and elegant

While an accent wall can stand boldly on its own, embellishing it with carefully selected decor can enhance its charm. Choose decorations that resonate with the room's color scheme and overall vibe, avoiding anything too loud or visually overwhelming. This homeowner achieved an elegant equilibrium by incorporating artwork by local artist Pam White, which not only complemented the accent and surrounding walls but also the room's focal lighting fixture. LL

Get the look

Replicate the aesthetic of this accent wall using this color scheme.

Benjamin Moore Hale Navy (HC-154): A versatile and timeless navy hue, imbued with a classic nautical essence. Its rich depth makes it an ideal choice for creating a striking accent wall, offering a touch of elegance and sophistication to any space.

Sherwin-Williams Repose Gray (SW 7015): This tranquil light gray acts as the perfect counterpart to the Hale Navy, mirroring the calmness of a serene sky against the deep sea. Repose Gray's warm undertones and soothing neutrality offer a peaceful backdrop, enhancing the navy's intensity while creating a cohesive and balanced color scheme.

STORY BY SHEILA PAZ + PHOTO BY MIKE RITTERBECK

Review the possibilities with one of our experts.

Review the possibilities with one of our experts.

Review the possibilities with one of our experts.

i

Growing produce indoors

ENJOY FRESH VEGETABLES AND HERBS ALL YEAR LONG.

STORY BY GREGORY P. THOMAS

In the quest for fresher, healthier eating habits, more individuals are turning to indoor gardening. It's a rewarding venture, especially for those with limited or no outdoor space. Growing produce indoors, whether through containers, hydroponic systems or window gardens, not only brings the joy of gardening into your home but also ensures a year-round supply of fresh vegetables and herbs. Here's how you can transform your indoor space into a lush, productive garden.

Choosing the right plants

Choosing the right plants for your indoor garden is pivotal to its success. Not all plants adapt well to indoor conditions, so focusing on those that do can ensure a thriving garden that brings freshness and vitality to your home. Here’s a deeper look into the types of plants best suited for indoor gardens, along with tips for their care.

Leafy greens such as spinach, kale and lettuce are among the top choices for indoor gardening. Their relatively low light requirements make them suitable for growth inside the home, where natural light may be limited. These greens also tend to have a compact growth habit, making them ideal for container gardening in small spaces. They can be harvested at different growth stages, offering a continuous supply of fresh leaves for your salads and sandwiches. To care for leafy greens indoors, ensure they receive at least four to six hours of sunlight daily. If natural light is insufficient, supplement with grow lights placed a few inches above the plants. Water them regularly to keep the soil consistently moist but not waterlogged, as too much water can lead to root rot.

Herbs are another excellent option for indoor gardens. Basil, chives, mint and parsley not only add a burst of flavor to your meals but are also relatively easy to grow indoors. Herbs generally require a bit more light than leafy greens but can still thrive with the right setup. A south-facing window is ideal, but east or west-facing windows can also work well. Herbs benefit from regular harvesting, which encourages new growth and prevents them from becoming leggy. Be sure to clip or pinch off leaves rather than tearing them to avoid damaging the plant. Additionally, herbs prefer well-draining soil and should be allowed to dry out slightly between waterings.

For those looking for a bit more of a challenge, fruiting plants like tomatoes, peppers and strawberries also can be grown indoors, although they require more care and the right conditions to flourish. These plants need more light than leafy greens and herbs, typically around eight to 10 hours of direct sunlight per day, making grow lights a necessity in most indoor settings. Fruiting plants also require pollination to produce. While some, like peppers, can self-pollinate, others may need a helping hand. You can gently shake your tomato plants or use a small paintbrush to transfer pollen from one flower to another to mimic the natural action of bees and wind. When growing fruiting plants indoors, it’s also important to choose varieties that are well-suited to container growing. Dwarf or bush varieties often do best, as they have a more compact growth habit. Regular feeding with a balanced, all-purpose fertilizer is crucial to support their growth and fruit production. LL

Natural versus artificial light

The best natural light for plants comes from south-facing windows, which receive the most hours of sunlight throughout the day. East or west-facing windows can be suitable for plants with lower light requirements, providing them with either gentle morning light or softer afternoon light. However, the quality of natural light varies with seasons, window treatments and external obstructions like buildings or trees, which can limit its reliability and consistency. For spaces lacking sufficient natural light, artificial grow lights are a game-changer. They can provide the specific light spectrum plants need for photosynthesis, allowing for healthy growth even in windowless rooms or during darker months.

TYPES OF GROW LIGHTS

LED grow lights are highly efficient and produce less heat compared to other types. They can be engineered to emit specific wavelengths of light, making them ideal for various growth stages – from vegetative growth to flowering and fruiting.

Fluorescent lights: These are another popular option for indoor gardens. Compact fluorescent lights are suitable for smaller setups or for growing seedlings. T5 fluorescent lights, which are more intense, can cover larger areas and are excellent for growing leafy greens and herbs.

Palm warbler FREQUENT FLYER

MIGRATION BRINGS THESE TAIL-WAGGERS TO THE LOWCOUNTRY

STORY BY BAILEY GILLIAM

LISTEN UP

Scan this QR code to hear the unique call of the palm warbler.

tThe name of a bird often hints at its nature or habitat, yet the palm warbler defies this norm with its misleading title. This species diverges significantly from the typical warbler traits, making it a unique subject for local bird enthusiasts. Originating from the northernmost regions, the "palm" in their name paints a tropical picture far from their actual breeding grounds. Characterized by their relatively large size, full bellies and upright posture, palm warblers resemble pipits more than their warbler relatives, especially when seen foraging on the ground, which is their preferred environment.

Adorned with a brownish-olive plumage, bright rusty caps, bold pale eyebrow stripes and striking yellow underparts, palm warblers are known for their distinctive tail-wagging behavior. This motion, whether observed during ground foraging or while perched, serves as a key identification trait. Unlike their kin, who prefer the high canopies for foraging and singing, palm warblers have an affinity for the ground and are often seen in open areas or amidst low vegetation. Their nesting habits are equally ground-oriented, with nests placed in peat moss at the base of trees and shrubs, showcasing a clear preference for a life closer to Earth.

For locals, the opportunity to observe these intriguing birds comes during their migration periods. Palm warblers, primarily breeding in Canada's boreal forests, pass through the Lowcountry during the spring and fall in a spectacular display of avian migration. The best times to spot them are from late March through May during their northward migration, and again from late August through October as they head south for the winter. LL

Fun facts

• Named by J. P. Gmelin after a specimen from Hispaniola, highlighting the disconnect between its name and actual habitat.

• Boasts two subspecies: the yellow palm warbler and the western palm warbler, each following distinct migration paths.

• Known for its longevity, with the oldest recorded palm warbler reaching 6 years and 7 months.

• A significant proportion of palm warblers breed in the great boreal forest, crucial for the survival of North America's migratory birds.

• Male palm warblers establish territories through song and defend them vigorously, with pair bonding occurring shortly thereafter.

Where to see them

Hilton Head Audubon members have spotted palm warblers flitting around the Seabrook Garden in Hilton Head Plantation, in bird baths in Hilton Head Plantation, around the gazebo and marsh at Mitchelville Park and foraging in backyards in Sea Pines.

“They stay close to the ground or on the ground and wag their tails in a bobbing manner,” Audubon member Judith Miller said. “Listen to their call and they will be much easier to spot.”

Look through groups of birds foraging on the ground. They’re often with sparrows, juncos and yellow-rumped warblers. Their tail-wagging sets them apart from the crowd. Thanks to their less skittish nature, they give birdwatchers ample opportunity to observe these unique warblers up close, making for memorable birdwatching experiences.

© MARY ALICE TARTLER

Essentials

Get everything you could possibly need for your backyard birding needs at Wild Birds Unlimited at the Festival Centre at Indigo Park on Hilton Head Island.

FOOD & ACCESSORIES

• Bark butter

• Nuts & berries suet

• Mealworms

• Nectar

• Sunflower chips

• EcoTough Tail Prop Suet Feeder

©ALAN BIGGS

Explore natural masterpieces

FIND TRANQUILITY AND INSPIRATION ON THE ALL SAINTS GARDEN TOUR

STORY BY NANCY RENNER

aAll Saints Episcopal Church invites nature lovers and gardening enthusiasts to take a picturesque journey through some of the most enchanting gardens in Bluffton and on Hilton Head Island. Mark your calendars for May 18 to experience the 35th Annual All Saints Garden Tour. This year the event promises an extra hour of exploration, allowing attendees to immerse themselves in the beauty and tranquility of six meticulously curated local gardens. The tour is more than just a showcase of floral and green splendor; it's a charitable event at its core. All net proceeds are devoted to local charities in Beaufort and Jasper counties, focusing on critical areas such as hunger, homelessness, literacy, and aging. Nancy Renner, co-chair of the tour, shares insights into the distinctive features of the six gardens on this year’s tour.

A TOUR WITH A CAUSE

Embrace the opportunity to explore nature's artistry while supporting meaningful causes on May 18 at the 35th Annual All Saints Garden Tour.

Take the tour

What: 2024 All Saints Garden Tour

When: 9 a.m.-4 p.m., May 18

Where: Six gardens across Hilton Head Island and Bluffton

Details: $45, available online at allsaintsgardentour.com or by calling 843-681-8333. Purchase by May 11 for mail delivery. Also available at select locations listed on the website. Adding to the event's allure, the Artisans Market at All Saints Episcopal Church offers a no-ticket-needed opportunity to explore the works of Lowcountry artisans. From paintings and handmade jewelry to home decor and bake-sale treats, the market is a celebration of local talent.

The Tabby Cottage

When you enter through its gates, the Tabby Cottage garden offers an intimate wildlife sanctuary. Recognized as a National Wildlife Federation Certified Wildlife Habitat, this garden balances refined beauty with nature’s whimsy, providing a tranquil escape for visitors.

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Driftwood Garden

Driftwood Garden displays an artistic and horticultural fusion, where salvaged sea treasures and a vibrant array of flowers and plants coexist. Here the garden’s owner blends artistic talent with nature, creating unique wall art and integrating art throughout the garden. A pottery studio and workshop reside under live oaks, adding to the site’s charm.

Eagle’s Eye View

Experience the formal beauty of Eagle’s Eye View, where shaded gardens lead to breathtaking views of Port Royal Sound. The journey through camellias, azaleas and hydrangeas culminates in a pool garden that perfectly complements the natural backdrop.

Garden of Essential Elements

Breaking the mold of traditional garden tours, the Garden of Essential Elements reflects its owner's artistic spirit. Plants and artwork merge in this small garden, offering a journey through creatively used spaces and a unique vibrancy.

Our Glorious Gardens

In the wake of Hurricane Matthew, a retirement community reimagined its landscape into a lush oasis. Stroll among live oaks and flowering plants, enjoy the butterfly garden, and embrace the serenity of this rejuvenated space.

Whispering Oaks

Venture into the heart of Rose Dhu Plantation to discover Whispering Oaks. What was once a dense, woodland forest has been transformed since 2019 by its owners into a haven of productive gardens and orchards. Seasonal vegetables, perennial flowers and herbs flourish here, creatively shielded from deer. Trails wind around the property, revealing the landscape’s homeowner-managed beauty. LL

SCAD Back 40

THE ART OF ORGANIC SUSTAINABLE FARMING

SCAD, the Savannah College of Art & Design, has a farm?

eEarly this spring I drove out to the SCAD Back40, the university’s one-acre farm off Route 17 in Hardeeville, to learn just what lies behind its butterfly gate. As I turned into the narrow drive, to my left stood a contemporary one-story building fronted by raised beds of leafy greens, herbs, citrus trees and florals flanking a low fountain. Established in 2018 to celebrate SCAD’s 40th anniversary, the farm’s name played off the school’s four decades and the term “back 40,” metaphorically the back acreage. SCAD has always been an educational innovator with a community conscience, the latter supported by SCAD Serve, its community service arm staffed by student volunteers. As such, it created this urban farm as a living classroom for students to connect with the land while benefiting programs like Second Harvest, a nonprofit that distributes donated produce to local food kitchens and pantries.

Ross Miller, the farm manager, greets me at the entrance gate adorned with butterflies in flight, a fitting symbol for the transformation that this acre of land has undergone and will continue to undergo throughout the seasons. Crafted on a 3-D printer by SCAD professors Sam Norgard and Dawn Peterson, the winged sculpture symbolizes metamorphosis, connecting art, innovation and high tech with agriculture.

A farm, not a garden

First off, it should be noted that SCAD Back40, despite its compact size, is a farm, not a garden. That’s because Miller and his student crew work the plots, using best farming practices, not garden-variety, well… gardening. The difference between these two methods soon becomes clear as Miller gives me a little science lesson along with the tour.

Organic farming, sustainable practices and native plants

As our feet crunch along the gravel paths, Miller starts with an overview of what’s now in the farm’s 16 beds along with what will be growing here during the heat of July, the crisp days of autumn and the chill of January. On this early spring day, snap peas climb cylindrical trellises, sharing real estate with other legumes like black-eyed peas as well as cucumbers, squash and onions. Cooler-weather crops like leafy greens, radishes and turnips, he tells me, are about to be replaced by tomatoes, peppers, okra, eggplant and other warmer-weather produce. While he dedicates one bed to herbs, he also plants them among the vegetables for color and to deter pests. “We’re biodiverse, making sure there’s a variety of color and plants in every bed that’s naturally sustainable in this environment,” he declares.

FRESH FARM The SCAD Back40 is a sustainable urban farm featuring an apiary that offers a haven for bees and pollinators, fresh produce and community enrichment through education. The farm provides regular donations to Second Harvest of Coastal Georgia.

STORY BY CAROLYN MALES + PHOTOS BY SAVANNAH COLLEGE OF ART & DESIGN

©CAROLYN MALES

Seeds

Miller grows most of the plants from seed in the farm’s greenhouse. Today rows of small pots hold sprouts of cucumbers, onions, eggplant, squash and tomatoes and five varieties of sunflowers, the latter set to provide a bravura show of color as a warmweather cover crop for five of the 16 beds. “I start the initial seeding here, and when it’s ready to go in, I seed a second set, and then I’ll do it again in two or three weeks. That makes it easy to rotate crops,” he says. “And it saves a ton of money.”

The birds and the bees

“We’re organic gardeners, so we don’t use inorganic herbicides or fungicides,” Miller said. “Then what about pests?” I ask. In answer, he points to bird feeders placed at the edges of the beds as well as the center fountain where birds swoop in for a sip or a bath. “Between the birds plucking off pests and our going out in the early morning and picking them off, we keep them under control.”

Roots, mulch, homemade compost

“At the end of every planting season, I’ll go through and cut off the plants at the base and leave their roots in the ground. That keeps the soil from getting too compact. The microorganisms that live on these roots break down atmospheric nitrogen into nitrates and nitrites and other natural minerals. They’re like kerosene on a fire, and the soil will be in pretty good health. Then I’ll add two or three inches of homemade compost, take a pitchfork and mess with it, and get my new crops going.

“Mulching is the simplest, most beneficial amendment you can make to your garden,” Thomas exclaims as I bend to inspect the organic carpet spread at the base of the plants. “It’s hay straw. That’s how we prevent evaporation and keep plants from drying out. It also breaks down at a pretty good click, adding basic acidity to balance out the pH of the soil.”

“Hay straw? The SCAD Equestrian Center is just down the road, isn’t it?” I say. He nods. “We utilize horse waste product, too, for compost. It breaks down easily.” Back in January (when I’d made a quick visit here), plant debris and other organic material had filled the cinder block composting bays behind the farm building. Today I note that they sit fairly empty, their contents having recently been worked into all the beds.

Rotate, rotate, rotate

“We practice a basic agricultural practice, rotating our crops, bouncing back and forth with different cover crops every year. We rotate our beds, moving counterclockwise, never growing anything in the same spot year after year. Nor do we want to plant the same species or produce. If you do, there’s a higher chance of root or fungal issues.”

Then there are the insect heroes — the pollinators. On cue, a bee buzzes in and explores the purple salvia. “Loss of habitat contributed to loss of native bees; that’s why we grow so many native flowers,” Miller says, ushering me to a bed of violets, snapdragons, phlox, dahlias, coreopsis, bee balm and other colorful blooms. “It’s like a salad bar for bees and butterflies.” The bee is not only SCAD’s mascot but a critical component of a healthy ecosystem, so the farm has an on-site apiary. Inside the farm building, which functions as a classroom-meeting space-work center, is where honey collected from the bee boxes out back are processed and jarred for sale in the ShopSCAD store on Bull Street — which brings us back to butterflies. Lots of them. In fact, Miller has tucked milkweed into the beds, another draw for monarchs, tiger swallowtails and other species.

Before I exit through the butterfly gate, Miller fills me in on a second urban space, the hive garden that sits near The Hive dorm in downtown Savannah. “We grow a lot of stuff there, so students or anyone passing by can pick and eat while walking — blueberries, blackberries, cherry tomatoes, peppers. We donate food from there as well.”

Endnote: Outdoor classroom

Later when I ask further about the farmclassroom connection, SCAD Vice President Darrell Naylor-Johnson paints a canvas for me, illustrating ways the farm dovetails with other student artsrelated activities: plein air classes, backdrops for video and movie productions, a catalyst for creating patterns or color palettes, a source for natural dyes — the list goes on. It’s a creative spin in how a college can marry good organic farming principles with art and design. Transformational, just like the butterflies. For more information or to schedule a tour, visit friends@scad.edu. LL

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Cultivating community

HOW THREE LOCAL FARMS ARE GIVING BACK

STORY BY SHEILA PAZ + PHOTOGRAPHY BY MIKE RITTERBECK

Whippoorwill Farms Morning Glory Homestead

Whippoorwill Farms: A story of regeneration

Whippoorwill Farms in Ridgeland is the creation of neighbors Marissa Paykos and James Young, who discovered a shared passion for sustainability and giving back to the earth. What began as a modest two-acre plot in 2017 to sustain their own needs has blossomed into a thriving 40-acre regenerative farm, with an additional 10 acres leased to enhance their commitment to ecological restoration. The farm turned degraded land into a flourishing ecosystem that respects native species and natural landscapes, avoiding harmful practices such as chemical use, tilling and deforestation.

Central to their ethos is community support, highlighted by a “pay what you can” stand that offers fresh produce and meats to locals, addressing food accessibility and promoting inclusivity. This initiative sprang from an awareness of the transportation challenges and food insecurity faced by many in the surrounding areas.

Moreover, Whippoorwill Farms extends its community involvement through the Lowcountry Farm Box, a subscription service that supplies residents with fresh, locally sourced food. For those interested in a more hands-on experience, the farm offers overnight stays, camping opportunities, guided tours and a presence at local farmers markets.

For more details or to plan your visit, check out the website at whipporwillfarmssc.com and consider signing up for the Lowcountry Farm Box at lowcountryfarmbox.com

“We are always trying to inspire people to want to eat locally and be a part of a positive change in our food system.”

- MARISSA PAYKOS, WHIPPOORWILL FARMS

IN-SEASON PRODUCE

• Lettuce

• Collard greens

• Onions

• Spinach

• Carrots

• Broccoli

• Radishes

Becky Herman

Becky@BeckyHerman.com 843.301.3355

Monica Davis

FIELDS OF LEARNING

Morning Glory Homestead, located on St. Helena Island, is a quaint farm operated by Tony and Belinda Jones. The couple provides a variety of educational experiences, including classes, guided farm tours and interactive workshops. They also host special events specifically designed for children eager to explore the world of gardening and farming.

IN-SEASON PRODUCE

• Tomatoes

• Okra

• Green beans

• Squash

• Salad greens

• Collard greens

• Cabbage

• Potatoes

• Eggplant

• Peas

• Strawberries

Morning Glory Homestead: From family land to flourishing farm

Morning Glory Homestead began as a modest family endeavor on a 12.4-acre plot owned by Tony and Belinda Jones, descendants of a long line of skilled gardeners. Initially created to sustain their family of seven, the homestead quickly evolved into a more structured farming operation. Inspired by the regenerative agricultural techniques of Dr. George Washington Carver, the Joneses implemented crop rotation to preserve soil nutrients and enhance yield.

As the Jones children became known for winning local agricultural competitions with their tomatoes and melons, sales of their produce and eggs at nearby farmers markets continued to grow. Motivated by their initial success, Tony and Belinda took agricultural workshops to learn how to transition their homestead into an officially recognized farm, a goal they achieved in 2015.

Today, Morning Glory Homestead is a bustling farm that raises chickens, turkeys, geese, hogs and occasionally goats. The Joneses have also mastered beekeeping, offering fresh raw honey. For more information, visit morninggloryhomestead.com. Produce orders can be picked up at the farm or delivered.

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Marshview Community Organic Farm: Cultivating knowledge and nourishment

Marshview Community Organic Farm has been a cornerstone of St. Helena Island since 2007, evolving from a traditional farm that fed generations of families to a vibrant community hub that offers both sustenance and educational opportunities to local youth.

Sara’ Reynolds Green and Bill Green, married in 2009, are committed to educating children between the ages of 8 and 18, using a handson approach to farming to instill practical skills, career readiness and entrepreneurial thinking. The farm is a classroom where students spend their after-school hours and weekends mastering the art of agriculture — from sowing seeds to managing crops and gardens.

Prior to the Covid-19 pandemic, students’ harvests became craft dishes at Bill’s restaurant, The Gullah Grub. The pandemic led to the restaurant's closure, but the Greens adapted by launching the Homecooked Meal Program, which uses farm-grown produce to prepare and distribute meals to local families. The new Gullah Cooking School furthers their educational outreach, training aspiring young chefs and farmers. Combined, these programs have delivered over 50,000 meals since 2020.

Marshview is not only St. Helena Island's first certified organic farm but also a nonprofit, offering six programs that teach organic farming, healthy eating, Gullah culture and the importance of community service. For further information about Marshview and its initiatives, or to connect with the community, visit its Facebook page. LL

PRODUCE GROWN

• Squash

• Collard greens

• Cabbage

• Okra

• Kale

• Zucchini

• Asparagus

• Peppers

• Plums

• Peaches

• Blueberries

GROWING FUTURES Marshview Community Organic Farm is a vibrant five-acre nonprofit located on St. Helena Island. The farm dedicates itself to educating young Lowcountry farmers in sustainable agriculture, seasonal cooking, planting and eating.

©RESPONSIBLE ARTISTRY STUDIOS

“There are no strangers here. Only friends you haven’t yet met”—William Butler Yeats We invite you to discover the robust lifestyle at Hampton Hall.

KEY

= Start seedling indoors

= Transplant/plant into soil

= Ready to harvest

©BRITTANY

WISEMAN

Seasonal produce guide

WHAT AND WHEN TO PLANT IN THE LOWCOUNTRY.

tThe Lowcountry's distinctive climate offers a lush backdrop for an extended growing season. Characterized by its hot, humid summers and mild winters, the area supports a broad variety of produce throughout the year. However, it's not without its challenges. The subtropical climate brings tropical storms and thunderstorms, which can result in heavy rain, strong winds and flooding that can pose risks to agriculture. Such conditions can be detrimental to crops, leading to issues such as early flowering and bitterness in lettuce and mildew in cucumbers, squash and zucchini. Additionally, the sandy soil dries out quickly, requiring frequent watering. Local gardeners often employ strategies such as using compost, manure or mulch to retain soil moisture. Understanding the seasonal weather patterns is crucial for successful gardening and farming in the Lowcountry.

What to expect each season

In the Lowcountry the wealth of fresh produce available year-round is a product of the region's fertile lands and favorable climate. The extended warm seasons allow for a wide variety of spring and summer fruits and vegetables to be available well into the cooler months, supported by an array of farms, markets and seasonal events. Here's a breakdown of what to expect in each season:

SPRING: This season welcomes a burst of fresh flavors. Enjoy the first flush of the year with arugula, asparagus, basil, early beets, bok choy, broccoli, cabbage, carrots, cauliflower, cilantro, collard greens, cucumbers, fennel, garlic, green onions, kale, kohlrabi, leeks, lettuce, microgreens, mushrooms, onions, parsley, peas, peppers, radishes, red and white potatoes, rutabagas, spinach, strawberries, Swiss chard, turnip greens and turnips.

SUMMER: The season for grilling and fresh salads, summer in the Lowcountry is rich with flavor. Enjoy basil, beans, blackberries, blueberries, butter beans, cantaloupe, cilantro, collard greens, cucumbers, edamame, eggplant, figs, green peanuts, kale, lettuce, microgreens, mushrooms, muscadine grapes, okra, onions, parsley, peaches, peas, peppers, plums, radishes, red and white potatoes, rice, yellow squash, sweet corn, tomatoes, watermelon and zucchini. Watch for end-of-summer gourds and kohlrabi.

FALL: As the air cools, the harvest brings late-season greens and root vegetables. Harvest arugula, basil, beets, bok choy, broccoli, butter beans, carrots, cauliflower, cilantro, collard greens, cucumbers, eggplant, fennel, ginger, gourds, kale, leeks, lettuce, microgreens, mixed greens, mushrooms, muscadine grapes, napa cabbage, onions, parsley, peas, pecans, peppers, plums, potatoes, pumpkins, radishes, raspberries, rutabagas, sunchokes, Swiss chard, rice, tomatoes, turmeric, turnip greens, turnips and early watermelon.

STORY + PHOTOS BY DANIELLE PETTY

WINTER: Even in the colder months, the mild climate ensures a steady supply of produce, keeping the local cuisine vibrant and diverse. Wrap up the year with beets, cabbage, carrots, cilantro, collard greens, green onions, kale, leeks, lettuce, microgreens, mixed greens, mushrooms, onions, parsley, potatoes, radishes, rice, rutabagas, turnip greens and turnips.

Local insight and tips

Larry Tuten, owner of Tuten Farms in Hampton, is a fixture at the Farmers Market of Bluffton, offering watermelons, cantaloupes and strawberries among his seasonal produce. He advises customers to choose produce based on visual appeal, encapsulating his philosophy, “If it looks good, it likely is.” His stand promotes a “try before you buy” approach, emphasizing the importance of quality and taste. Tuten notes the local climate's challenges, particularly storms that can damage sensitive crops like cherry tomatoes. However, his farm successfully cultivates certain crops year-round by protecting them from frost, suggesting that gardening success in the Lowcountry hinges on trial, error and fortune.

Otis Daise Sr., alongside his son Otis Jr., has led Otis Daise Sr. and Son Produce on St. Helena Island since the ‘70s. Otis Jr. highlights their offerings such as cabbage, broccoli and collard greens — especially popular during the holiday season. The duo plans their planting around the Lowcountry's climate, seeding summer and fall crops at specific times to mitigate the challenges of harsh January freezes. Beyond market sales, the Daises are actively involved with the Gullah Coop's food bank, underlining their commitment to community and sustainable farming.

Growing tips

The Lowcountry’s gardening landscape offers both unique opportunities and challenges. To navigate these successfully, the Clemson Cooperative Extension Service and local gardeners provide a wealth of knowledge. Here are a few tips for thriving gardens in our coastal region.

SOIL TESTING:

THE FOUNDATION OF YOUR GARDEN

Why it’s important: Beaufort County's sandy soil tends to drain quickly and may lack essential nutrients. Testing your soil provides a baseline for its pH and nutrient content, enabling you to make informed adjustments.

How to do it: Soil testing kits can be purchased from garden centers or online. Alternatively, the Clemson Cooperative Extension Service offers soil testing services. Collect soil samples from several areas of your garden for a comprehensive view.

Amending your soil: Based on the test results, you may need to add organic matter like compost to improve nutrient levels or lime to adjust pH. This ensures your soil is in the best condition to support plant growth.

WATER WISELY: EFFICIENCY IS KEY

Drip irrigation and soaker hoses: These systems deliver water slowly and directly to the plant's root zone, reducing waste and minimizing leaf wetness that can lead to fungal diseases.

Timing matters: Water in the early morning to allow leaves to dry out during the day, decreasing disease risk. Evening watering is less ideal, as it can leave plants damp overnight.

Conservation tips: Collect rainwater in barrels to use in your garden. Mulching also reduces the need for frequent watering by retaining soil moisture.

PEST MANAGEMENT:

A BALANCED APPROACH

Integrated pest management: This sustainable approach involves monitoring your garden for pests and choosing control methods that reduce risks to humans, beneficial insects, and the environment. Companion planting: Certain plants can repel pests naturally when planted alongside your main crops. For example, marigolds can deter nematodes, and basil can repel mosquitoes and tomato hornworms.

Encouraging natural predators: Beneficial insects, like ladybugs and lacewings, feed on common garden pests. Planting a variety of flowers can attract these helpful predators to your garden.

MULCH MATTERS:

MORE THAN JUST AESTHETIC

Types of mulch: Organic mulches such as straw, bark chips or grass clippings not only suppress weeds but also improve soil quality as they decompose.

Application tips: Apply a two- to three-inch layer of mulch around your plants, keeping it a few inches away from plant stems to prevent rot.

Temperature and moisture control: Mulch helps maintain a more consistent soil temperature and moisture level, both crucial for plant health in the Lowcountry’s fluctuating conditions. LL

A flavorful journey through time

EXPLORE SOUTH CAROLINA'S CULINARY HERITAGE THROUGH ITS OFFICIAL STATE PRODUCE.

STORY BY SHEILA PAZ

South Carolina is renowned for its vibrant culinary scene, partly thanks to its official state fruit, the peach, and the state vegetable, collard greens. Ever wonder how these two became such pivotal elements of South Carolinian identity? Here's a bite of the delicious history of South Carolina's beloved produce.

GRILLED PEACHES WITH BALSAMIC GLAZE

Grilling peaches intensifies their sweetness and adds a smoky flavor that is irresistible. Cut peaches in half and remove the pits. Brush the cut sides with olive oil and grill on medium heat until charred and tender. Drizzle with balsamic glaze and sprinkle with crumbled goat cheese and fresh basil for a chic appetizer or dessert.

The peach renaissance

The story of South Carolina's peaches begins in the aftermath of the cotton boom. With the state's cotton fields exhausted, farmers sought alternative crops to sustain their livelihoods. Peaches emerged as unlikely heroes, earning the nickname "Savior of the South" by revitalizing the agricultural landscape in the mid-19th century. This resurgence of peach farming led to the S.C. legislature officially designating the peach as the state fruit in 1984.

Today South Carolina produces over 200 million pounds of peaches annually, cultivated across 18,000 acres of orchards. The state has honed its peach cultivation techniques to such a degree that it has been affectionately called the "tastiest peach state." WHERE

Sedgwick Campbell: 2 Tanglewood Drive, Hilton Head Island. In front of the Holiday Inn Express. Carolina Seafood and Produce: Available at Hilton Head Community Market on Saturdays and Hilton Head Farmers Market on Tuesdays.

Barefoot Farms: 939 Sea Island Parkway, St. Helena Island

Chappel Farms: 1371 Kings Ave., Barnwell

Creative ways to use fresh peaches

Here are five innovative ideas to incorporate fresh peaches into your cooking and baking, showcasing their versatility.

PEACH SALSA

Swap out tomatoes for diced peaches in your favorite salsa recipe to create a sweet and spicy condiment that's perfect for grilled chicken, fish or simply scooped up with tortilla chips. Add finely chopped red onions, jalapeños, cilantro and a squeeze of lime juice to diced peaches for a refreshing twist on traditional salsa.

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PEACH & PROSCIUTTO PIZZA

Elevate your pizza night with a combination of sweet peaches and salty prosciutto. Spread a thin layer of ricotta cheese on your pizza dough, then top with thin slices of fresh peaches, torn prosciutto and a handful of shredded arugula. After baking, finish with a drizzle of honey balsamic reduction for a gourmet pizza that balances sweet, salty and peppery flavors.

PEACH CHUTNEY

Make a batch of peach chutney to add a sweet and tangy flavor to grilled meats, sandwiches or cheese boards. Cook down diced peaches with vinegar, sugar, ginger, garlic and a mix of spices until thickened. This chutney can elevate simple dishes with its complex flavors and textures.

PEACHES AND CREAM OVERNIGHT OATS

For a make-ahead breakfast that tastes like dessert, layer sliced peaches with overnight oats mixed with vanilla yogurt or almond milk. The oats will absorb the peach juices and yogurt, creating a creamy and indulgent breakfast that's ready to go in the morning.

Collards

GREENS OF RESILIENCE

cCollard greens have been a cornerstone of South Carolinian cuisine since the 1700s. Initially prepared by simple sautéing, their flavor profile was dramatically enhanced through the culinary innovations introduced by enslaved African-Americans, who cooked them in chicken-based stock. Throughout the South collard greens became a symbol of resilience, especially during the Great Depression.

In 2011, thanks to the advocacy of a 9-year-old girl, Mary Grace Wingard, and her compelling letter to state legislators, collard greens were officially recognized as the state vegetable. Wingard's letter highlighted the vegetable's widespread cultivation and its significant role in South Carolina's agricultural output.

Barefoot Farms:

939 Sea Island Parkway, St. Helena Island Farmers Market of Bluffton:

Noon-4 p.m., Thursdays, 68 Boundary St., Bluffton

Hilton Head Island

Farmers Market: 9-11 a.m., Tuesdays, Coastal Discovery Museum, HHI

Port Royal Farmers Market:

9 a.m.-noon, Saturdays, Ribaut Road and Pinckney Boulevard, Port Royal

In her words

Scan this QR code to read the letter 9-year-old Mary Grace Wingard sent to state legislators, leading to collard greens being named South Carolina’s official state vegetable.

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Palm Warblers' tail-wagging behavior is a distinctive trait and is often used to flush out insects from foliage.

Offer a mix of food at your feeder including millet, sunflower seeds and chopped fruit.

Palm Warblers are known to eat from ground feeders as well, so scatter some seeds on the ground.

outd rs

Creative ways to use fresh collards

Here are five creative ways to incorporate fresh collard greens into your meals, proving that they're much more than a side dish.

STUFFED COLLARD GREENS

Take inspiration from dolmas (stuffed grape leaves), and use collard greens as a wrapper for savory fillings. Blanche the leaves briefly to soften, then wrap them around a mixture of rice, ground meat (or a vegetarian alternative), herbs and spices. Simmer in a tomato-based sauce for a hearty dish that's sure to impress.

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COLLARD GREENS SMOOTHIE

Change your morning routine with a green smoothie that includes collard greens. Blend the greens with fruits like bananas, apples or pineapples, along with a liquid base (such as almond milk or coconut water) for a nutritious drink that starts your day on the right foot.

Palm Warbler

Swap out tortillas or bread for large, blanched collard green leaves to create nutritious and gluten-free wraps. Fill them with your choice of proteins, grains, vegetables and sauces. For an Asian twist, try a filling of grilled chicken, rice noodles, shredded carrots and a spicy peanut sauce.

Up your soup game by adding chopped collard greens to a simmering pot of white bean soup. The greens add a burst of color and a boost of nutrition. With a base of vegetable broth, onions, garlic and herbs, this soup is a comforting meal for any season.

For a healthy alternative to potato chips, tear collard greens into bite-sized pieces, toss them with olive oil and your choice of seasonings, then bake until crispy. These chips are a delicious, nutrient-packed snack that's perfect for dipping or enjoying on their own. LL

COLLARD GREENS CHIPS

COLLARD GREENS AND WHITE BEAN SOUP

COLLARD GREENS WRAPS

From kitchen scraps to treasures

INNOVATIVE WAYS TO REPURPOSE YOUR PRODUCE LEFTOVERS.

STORY BY SHEILA PAZ

Make black gold

Composting transforms your food waste into nutrient-rich soil, dubbed "black gold" by farmers, providing an enriching medium for your garden. By balancing carbon-rich “browns” and nitrogen-rich "greens," you create a compost mix that decomposes into fertile soil, enriching your garden while reducing kitchen waste.

Broc your world

Transform broccoli and cauliflower stems into a grain-free rice alternative. Pulse the stems in a food processor until they resemble rice grains, then sauté to perfection. This not only reduces waste but also adds a nutritious and creative twist to your meals.

bBefore you toss your kitchen scraps into the trash, consider this: those peels, stems and leaves could have a remarkable second act. In a world striving for sustainability, the seemingly unwanted parts of your produce offer a treasure trove of unconventional uses.

Carrot top pesto

Don't discard those vibrant carrot tops. Their parsley-like flavor, with subtle carrot undertones and a hint of bitterness, is ideal for an inventive take on pesto. Blanching them with garlic and a squeeze of lemon neutralizes the bitterness, while their rich vitamin A, C, and K content boosts your nutrient intake. Simply integrate a cup of carrot tops into your favorite pesto recipe for an ingenious, delicious twist.

Crispy delights: Roasted potato skins

Turn potato skins into a crunchy, savory snack. Wash and season them, then roast to achieve a golden, crispy treat. This not only minimizes waste but also provides a delicious, healthier alternative to store-bought chips.

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Eco-friendly cleaning

Harness the power of citrus peels to create a natural, effective household cleanser. Infuse white vinegar with leftover peels for a potent cleaning solution that tackles grime and refreshes your home.

Natural nail care

Brighten and whiten your nails naturally with lemon peels. Soaking your nails in lemon-infused water, followed by gently rubbing them with the peel, can enhance their appearance without harsh chemicals, offering a simple, natural beauty hack.

Homemade dyes

Create all-natural dyes with beet trimmings, red cabbage or yellow onion skins. Whether it's crafting vibrant textiles or coloring foods, these homemade dyes are an eco-friendly alternative to synthetic colors. Follow simple simmering processes to extract rich colors from these scraps, offering both a sustainable and creative solution to repurpose your leftovers.

Vegetable scraps, such as carrot tops, onion skins and herb stems, are ideal for making flavorful homemade broths and stocks. Instead of throwing them away, collect these scraps in a freezer bag until you have enough to simmer into a delicious base for soups, stews and risottos.

Waste not, feed lots

Some produce waste, such as leftover grains or wilted greens, can be repurposed as nutritious feed for backyard chickens, rabbits or composting worms. This not only diverts waste from landfills but also provides a sustainable source of food for animals. Just be sure to research which scraps are safe and appropriate for your specific animals.

Grow your own

Did you know that some produce scraps can be regrown into new plants? For example, the bottoms of celery or lettuce heads can be placed in water to encourage regrowth of new leaves. Similarly, avocado pits can sprout into avocado trees, given the right conditions. It's a fun and sustainable way to extend the life of your produce and even enjoy homegrown fruits and vegetables. LL

Pet-friendly produce

FRUITS AND VEGGIES DOGS CAN EAT (AND MIGHT LOVE, TOO)

STORY BY BAILEY GILLIAM

eEver wonder whether your furry friend might like the same fruits and veggies as you do? The practice of sharing our meals with canines dates back to their ancestral wolf days. These days feeding "people food" to pets is often frowned upon, but sharing with them healthy fruits and vegetables is not just safe but beneficial for our four-legged companions.

Dogs are omnivores and thrive on a diet that includes both meat and plants. Although commercial dog food is formulated to be complete and balanced, incorporating fresh produce offers additional nutrients. Think of a crunchy carrot over a processed treat — it's a no-brainer for a health boost. However, it's important to remember that these foods are supplements, not meal replacements. Introduce new foods gradually to gauge your dog's enjoyment and digestive response. Veterinarians Dr. Laurel Berry and Dr. Matthew Dixon from Hilton Head Humane suggest beginning your exploration of vegetable and fruit additions to your pet's diet with nutritious options such as carrots, green beans, blueberries or cucumbers.

Jennifer Taylor is the executive director and founder of Renegade Paws Rescue, an animal rescue organization with 30 kennels and hundreds of foster dogs in Savannah and Bluffton.

“I see firsthand how food impacts a dog’s weight, digestion, skin, mood and other aspects of their overall health,” Taylor said. “Because the quality of dog food brands varies significantly, adding fresh fruits and vegetables like sweet potatoes, blueberries and peas is always a great way to add vital nutrients to a dog’s body.” Taylor further cautions about the potential dangers of certain fruits and vegetables, including avocados, cherries, grapes, tomatoes and onions, which can be toxic to dogs.

“Check with your vet before introducing new foods to your furry friend,” she said. Always remove seeds or pits, as many contain trace amounts of cyanide. Skip canned fruits to avoid added sugars. Cut produce into manageable, bite-sized pieces to prevent choking hazards. Though not all dogs will take to every fruit or vegetable, here's a rundown of top picks for pet-friendly produce.

An apple a day

Apples are an excellent source of vitamins A and C as well as fiber for your dog. They are low in protein and fat, making them the perfect snack for senior dogs. Just be sure to remove the seeds and core first. Try them frozen for an icy warm-weather snack. You can also add them to homemade dog treats.

That’s bananas

Bananas are a good source of potassium for dogs. Potassium is good for muscle building and blood vessel function and helps regulate the acidity of a dog’s body fluids. Bananas are rich in vitamin B6, which helps metabolize proteins and regulates blood cell function so the blood can bring more oxygen to the brain and muscle. They also contain vitamin C, an antioxidant that protects a dog’s cells from damage and helps build cartilage. There are many ways to give bananas to your dog, but the most basic method is simply to mash a bit of banana and mix it with your dog’s food.

Berry cool

Blueberries are a superfood rich in antioxidants, which prevent cell damage in humans and canines alike. They’re also packed with vitamin C, vitamin E, manganese, fiber and phytochemicals. The size of blueberries is perfect for teaching your dog tricks, (think training treats), and they are fun for tossing to your pooch. Rinse, serve whole, mash lightly or find this powerhouse fruit as a popular ingredient for blueberry dog treats, sometimes in combination with other superfoods like yogurt.

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pets

Carrot and stick

Carrots are an excellent low-calorie snack that are high in fiber and beta-carotene, which produces vitamin A. They are also loaded with vitamin C, vitamin K and potassium. Carrots have magnesium, manganese, most of the B vitamins and phosphorus, which is required for energy production, among other things. Plus, crunching on this orange root vegetable is great for your dog’s teeth. They’re crunchy, sweet and well-liked by most dogs. Carrots are included as an ingredient in many dog foods as well as plenty of carrot dog treats. Start slowly: too much fiber may cause your dog to get a bit gassy. If your pup isn’t interested, try soaking lightly steamed carrots in chicken broth to increase their appeal.

Hiya, papaya

Better than a greenie

Chopped, steamed, raw, or canned – all types of green beans are safe for dogs to eat, as long as they are plain. This veggie makes a perfect addition to any pup’s dinner. An excellent low-calorie source of vitamin K and fiber, these veggies also contain vitamin C, carotenoids, potassium, B vitamins, magnesium, phosphorus, copper, iron and manganese. Opt for no-salt canned green beans to add to your dog's food, or try frozen green beans for a fun enrichment snack.

Papayas are loved for their sweet taste and vibrant color by both people and dogs. This tropical fruit contains papain, an enzyme often used as a meat tenderizer. It assists in the breakdown of proteins and is considered a digestive aid. Ripe papaya is an excellent source of carotenoids and potent antioxidants and is also high in vitamin C, most of the B vitamins, potassium, magnesium and fiber. These nutrients benefit a dog’s eye health, blood vessel integrity and joint function. Scoop out the ripe papaya and serve it as a snack for your pup. Be sure to remove the seeds because they sport a peppery flavor that may be too much for your dog.

Such a stalker

Celery is totally safe for dogs to eat. In addition to vitamins A, B and C, this crunchy green snack contains the nutrients needed to promote a healthy heart and possibly fight cancer. As if that weren't enough, celery is also known to freshen doggy breath. Slice celery up in some food, or give your dog a stick to munch on. Find celery dog chews for an option any dog would enjoy.

Cool as a cucumber

Cucumbers are especially good for overweight dogs (and people), as they hold little to no carbohydrates or fat, and they are full of satiating hydration. They’re loaded with vitamins K, C and B1 as well as potassium, copper, magnesium and biotin. Cool cucumbers are an excellent hot weather treat if your dog enjoys them, and you can even freeze slices for a fun enrichment snack.

pets

Peachy keen

Small amounts of cut-up fresh or frozen peaches are a great source of fiber and vitamin A, but the pit does contain cyanide. As long as you completely cut the flesh away from the peach pit, then fresh peach flesh can be a great summer treat. Skip canned peaches, as they usually contain high amounts of sugary syrups. Even canned or jarred peaches “in natural juice” have more sugar than any dog needs. Frozen peach slices can be a fun, hot-weather snack for dogs.

Pineapple of my eye

A few chunks of pineapple are a great sweet treat for dogs, as long as the prickly outside peel and crown are removed first. This tropical fruit is full of vitamins, minerals and fiber. It also contains bromelain, an enzyme that makes it easier for dogs to absorb proteins. As with other fruits, don’t choose canned or packaged pineapple. Always opt for fresh snacks. You also can find pineapple dog treats for a taste of the islands on the go.

Some pumpkins

Pumpkin is low in calories and full of antioxidants, but its superpower is that it’s high in soluble fiber and works to relieve both diarrhea and constipation in dogs. It is low in sodium and exceptionally high in carotenoids, potassium and vitamin C and has some calcium and B vitamins. Pumpkin can be used as a fat substitute when making dog treats. If you’re buying canned pumpkin, always choose 100% pumpkin puree, or you can roast pumpkin in the oven or steam and mash it. There are many pumpkin supplements and pumpkin dog treats for dogs to enjoy.

A great pear

Pears are a great snack because they’re high in copper, vitamins C and K and fiber. If you’re sharing pears with your dog, just be sure to cut the pear flesh into bite-size chunks, and remove the pit and seeds first, as the seeds contain traces of cyanide. Skip canned or jarred pears with sugary syrups, even the ones labeled “in their own juice.” You can also find pear dog treats with other functional ingredients like duck or salmon.

Rootin for ya

The humble rutabaga is a healthy veggie for dogs. Rutabagas are very good boiled and mashed. Their high levels of vitamin C, potassium and carotenoids help improve eye health and the maintenance of DNA activation in cells. Rutabagas are also important in a dog’s immune system function and have several phytochemicals that are shown to reduce the risk of several chronic diseases associated with aging and help fight cancer. Peel, boil and mash the rutabaga, then add a little bit of safflower or olive oil for your pup.

SAFE TO EAT

(PEELS, STALKS, CORES, SEEDS REMOVED)

• Bell peppers

• Blackberries

• Broccoli

• Brussels sprouts

• Cabbage

• Cantaloupe

• Coconut

• Cranberries

• Lettuce

• Mango

• Nectarines

• Oranges

• Peas

• Potatoes (cooked)

• Raspberries

• Spinach

• Strawberries

• Turnip greens

AVAILABLE 24/7

pets

One in a melon

Watermelon is the epitome of summer, and your dog can enjoy this juicy treat too. It’s important to remove the rind and seeds first, as they can cause intestinal blockage, but watermelon flesh is otherwise safe for dogs. It’s full of vitamins

A, B-6 and C, as well as potassium. Watermelon is 92 percent water, so it’s a great way to help keep your dog hydrated on hot summer days. Freeze chunks of seeded watermelon for a hot-weather enrichment treat for your dog. You can even find watermelon-flavored dog treats.

EMERGENCY SURGERY

Doctors on staff in hospital for emergent procedures

INTENSIVE CARE

Oxygen Support I Fluid Therapy

Pain Management

EMERGENCY CARE

Wound Care I Trauma I Toxicity

Urgent Surgeries I Diagnostic Imaging

Full In-House Laboratory

HOSPITALIZATION

Overnight Continuous Doctor

Supervised Patient Care

WEEKDAYS 6P-8A*

SAT 12P - MON 8A*

* Doctor Supervised

Yam-tastic

Dogs love sweet potatoes ... and for good reason. Sweet potatoes are loaded with nutrients like carotenoids, vitamin C, pyridoxine, potassium, fiber, magnesium, antioxidants and phytochemicals. They also are good sources of copper, iron and manganese, which are essential minerals that perform myriad functions in cells, from transporting oxygen to assisting in the assembly of proteins. A simple way to introduce them to your dog is to boil, then mash and add a bit of good oil. Dogs also love homemade sweet potato chips. LL

Chard’s on the table

Chard is a great food to add to your dog’s menu because it has tons of nutrients, which are best kept by blanching and not boiling the leaves and stalks. Blanching sweetens the leaves and frees up some of the oxalates. Chard’s nutrients have the potential to maintain your dog’s bone health, blood vessel integrity, eye health and immune function and benefit optimal muscle function and energy production. Give your dog some blanched, chopped chard, enhanced with a bit of olive oil. If you’re lucky, your pup will want the blanching water, too.

Murray Sease: Fresh paint

STORY BY CAROLYN MALES

I have so much to learn. That’s the beauty of art. You can never know it all.”

a

A breeze sends the wind chimes tinkling, providing background music for my meeting with painter Murray Sease. Here on the wooden deck of La Petite Gallerie in Old Town Bluffton, Sease has laid out two of her latest paintings: one of radishes, the other of red onions, atop a wrought-iron table. As with all of her work, she’s painted them in loose strokes and vibrant colors that give a sense of motion and vitality. It’s fitting that we’re looking at them in this outdoor setting because the veggies themselves were plucked from her husband, Bill’s, garden and arranged on her backyard patio bar, a spot where she likes to set up her fresh produce and flowers for still-lifes.

Meanwhile, if I look back through the gallery’s open sliding glass door, I can spy a big, white Arabian horse that seems to be checking us out from the far wall he shares with a bucolic gallery of Sease’s chickens, donkey, owl, vegetables, coneflowers, chapel and cottage. Today, in front of the sales desk, she’s propped up a painting of her son’s English Lab, stick in mouth, romping through a creek. Her animal paintings not only garner smiles but sometimes laughs: In one, a chicken struts onto the canvas giving attitude to a Charleston carriage horse who seems to have turned his face away in annoyance toward the back fence. In a earlier painting two hens, their feathers ruffled, perch on a railing, survey the ground below, perhaps contemplating a desperate jailbreak, while a third casts a wary eye at her companions. Fittingly, Sease has titled the work “Don’t Jump!”

Over the years Sease has had plenty of time to observe such critters. As a teenager she took a job at the stables in Sea Pines, taking tourists on trail rides. Later as newlyweds in the 1980s, she and Bill built their house on a wooded Bluffton lot on what was then a quiet country road. Along with growing their own produce, they’ve had horses, free-range chickens and a cast of canines. And in recent years Sease has donated a portion of proceeds from her donkey paintings to donkey rescue groups. “Donkeys are work horses and are prone to mistreatment,” she explains.

[LOCAL Life] You had an international start: born in Taiwan where your father, Fred Dean, a U.S. Air Force officer, was stationed, later spending part of your childhood in Naples, Italy, when he took over NATO’s Allied Air Forces Southern European Command. Did living in Italy spark an interest in art?

[Murray Sease] We moved to Naples when I was 8. My mother, who loved art, dragged me to every museum in Italy while we were there. I sorta grumbled at the time, but some of it sunk in. Then in 1971 when I was 12, my folks retired on Hilton Head. My father took workshops and became a wood turner, and my mother was an early member of the Art League.

I went to college at Appalachian State in Boone, North Carolina, to study illustration because I wanted to ski, and it was the closest college I could find to the ski slopes. For two years, I had a great time skiing down Beech and Sugar Mountains. Then I went to SCAD parttime to study graphic arts. It was pre-computers, so I learned everything the old way, like working with rapidograph pens. I was in SCAD’s first graduating class in 1982.

843-757-6586

SOBAgallery.com

843-757-6586

SOBAgallery.com

May 14–June 14 Mon-Sat 10am-4pm, Sun 12-4pm and 90 minutes before every Arts Center performance

Opening Reception: Wed, May 15 • 5-7pm

Enjoy refreshments and meet the artist • Free and open to the public

Gallery Walk: Thursday, May 30 11am-12pm

Join the artist on a walk through her work

John Meckley

[LL] No painting?

[MS] When I got out, I did a lot of internships –– at the Island Packet, an advertising agency and a typesetting shop. We used programs like QuarkXPress and Adobe Freehand — that’s long gone, so I had to learn Adobe Illustrator.

I didn’t start painting until 15 years ago. My mother, seeing my sketching and doodling over the years, prodded me to join the Art League of Hilton Head and SOBA [Society of Bluffton Artists] where I took classes. I pretty much went straight to oil painting. I love that it’s fluid and I have the ability to make changes. Right now I’m teaching myself to paint with gauche. It dries right away like watercolor, but it’s opaque, so I can layer it.

[LL] How do you go about creating a piece?

[MS] For animals, market scenes and landscapes I usually work from my photos. I photographed that big white Arabian when I was juried into Artfields [the prestigious Lake City, South Carolina, art competition] and staying at a farm. I used the background that was there, but I made it more abstract, taking out the distracting elements. I usually do fruits and veggies from life because they sit still. I mostly work on wood panels I’ve gessoed and painted with a ground color that I sometimes create by cleaning my brushes from earlier work on the board. Then I’ll make a chalk sketch and paint using the biggest brushes I can get away with to produce a looser look.

[LL] I overheard a gallery visitor ask if you teach classes.

[MS] I don’t, but I do pride myself on composition because of my graphic background, and I’ve got some pretty good color theory. But I have so much to learn, and I still take workshops. That’s the beauty of art. You can never know it all. LL

Lowcountry Fine Art Photography

Purple Onion

Before I set you to the scale I just must cup your perfect orb, ample weight, in my hand. At the roadside stand I continue to regard your purpleness and wonder at this largesse

I might have missed behind the headlines again getting me down. In the kitchen I slice planet rings of sheathed whiteness and favor the salad with glistening scent of promised flavor

At the table we pause and peer at the rainbow of promise before us, thankful for red onion farmers and He who thought you up, and yes, my loves, for you, and you, and you.

— Delia Corrigan

LOCAL ART & POETRY

See this and other works at Gallery at Spa Montage at Montage Palmetto Bluff.

See more at Four Corners Art Gallery, 1263B May River Road, Bluffton, 843.757.8185

Email at margeagin@gmail.com

Other Southern Impressions at MargeAginPhotography.com

Red Onions by Murray Sease

BOOK AND LYRICS BY HOWARD ASHMAN

DIRECTED BY CHRISTIAN DELCROIX

CHOREOGRAPHED BY MARGOT de La BARRE

MUSIC BY ALAN MENKEN

MUSIC DIRECTOR ASSAF GLEIZNER

May 23-25 | 7 p.m. • May 26 | 2 p.m.

LUCAS THEATRE FOR THE ARTS | 32 Abercorn St.

PURCHASE TICKETS AT SCADBOXOFFICE.COM

Based on the film by Roger Corman, screenplay by Charles Gri th

Originally produced by the WPA Theatre (Kyle Renick, producing director)

Originally produced at the Orpheum Theatre, New York City by the WPA Theatre, David Ge en, Cameron Mackintosh, and the Shubert Organization

Little Shop of Horrors is presented through special arrangement with Music Theatre International (MTI).

fashion

PHOTOGRAPHY

BY LISA STAFF

STYLED BY BAILEY

GILLIAM

STREET STYLE

Madeline Tucker

SEED TO SPOONS, PERSONAL CHEF/CATERER

What are you wearing? Spartina 449. I love the cut of this dress.

How would you describe your style? Lots of patterns and bright colors.

What produce do you feel is underrated? Passionfruit. It has beautiful flowers, the fruit is sweet and tangy and smells amazing. It’s super expensive at the grocery store, but they grow wild around the island. They are great as a pop of color and something unique on charcuterie and fruit boards.

STYLIST

Market day

Embrace the vibrance of a market day in May. Elevate your shopping experience at the farmers market with these handpicked ensembles from nearby stores and boutiques. Discover a fusion of style and practicality as you browse through fresh produce and artisanal goods.

Palmetto Running Company

Outside Hilton Head

Southern Tide

Evelyn & Arthur

STREET STYLE

Blake Wearren

DELISHEEYO, OWNER

What are you wearing?

I am wearing Palmettoes. They have a wide range of clothes, from classic to cool.

How would you describe your style? Kentucky at the beach.

What produce do you feel is underrated? Fresh ginger root. I love its versatility. It's the secret ingredient in many of my soup recipes, and just a splash of the juice can take almost any drink to another level. Not to mention, it kills inflammation (and hangovers).

Ipanema sandals at Island Child

Brighten your daughter's summer with Ipanema's floral sandals, now available at Island Child. These waterproof, eco-friendly sandals are adorned with a charming flower accent, making them a quintessential addition to any young girl's summer ensemble.

Nic + Zoe dress in stock at The Back Door

Some hotels come with a 50-foot loquat tree in the lobby that drops fruit in your lap as you check in. Others are lined with hand-painted murals depicting the city’s escapades of years past in a bright fauvism wonder. And rumor has it, there’s a boutique hotel in Berlin with a bar in the basement filled with bats. But this hotel here didn’t appear to be anything special — that was until a patron spotted you by the piano in a dress that could calm a cobra. That dress is available at The Back Door.

Find your flex at John Bayley Clothier

John Bayley Clothier now carries Brax pants like these Chuck Hi-Flex Trousers. These modern-fit, 5-pocket pants stand for premium fabrics, tailor-made fits and perfect style. Brax perfectly combines classic, modern and elegant for an easy, comfortable, cool wardrobe.

Haris Cotton debuts at Maggie & Me

Haris Cotton, known for its commitment to sustainability and elegance, introduces its new line at Maggie & Me. Originating from Greece, this collection focuses on linen resort wear, capturing the essence of contemporary elegance with its simple yet sophisticated designs, inspired by the Mediterranean landscape and the timeless Greek ideals.

It’s in the bag

Elevate your shopping experience this season with chic bags designed to complement any farmers market or outdoor excursion. Discover a curated selection of market-ready bags sourced from nearby stores and boutiques, blending style with practicality for your every outing.

From Court to Casual

From court to casual and everything in between. Palmetto Running Company has you covered with all the gear you’ll need for everyday and play. From the Court Collection from Vuori to socks, shoes and accessories from all your favorite brands. We’ve got you covered this season.

Love Local

DON'T BE A BASKET CASE

These baskets are perfect for storing your fruit, herbs and vegetables. Each basket is carefully handmade by a talented Wolof woman in rural Senegal.

Available at Marsh on the May

I'M A PRETTY BIG DILL

Create your very own garden with this planter set. Available in a variety of different herbs, the set includes a hand-aged and painted 4” terra cotta pot, seed starter potting mix, seeds, and a hand-aged marker stake.

Available at Marsh & Light

MAKE THE CUT

These lightweight and durable pruning shears are a must-have for any gardener in your life. The needle-point tip is especially useful for pruning and cutting.

Available at Cassandra's Kitchen

SLICE OF LIFE

Slicing herbs has never been easier! This handheld herb slicer will mince fresh herbs without bruising them, making for simple and quick meal prep!

Available at Le Cookery

PERFECT PLANTS

A stunning collection of produce and garden-themed decor to help liven up your space.

THANK YOU BERRY MUCH

Prepare your table for summer with these pretty dinner napkins featuring a strawberry watercolor design by Millie Burke. This set is also available with a lemon garland print.

Available at Lowcountry Mercantile

SQUEEZE THE DAY

This cheeseboard and knife set is decorated with a lemon pattern and is the perfect serving platter for all of your summer parties.

Available at Gifted

LONG THYME NO SEE

Keep your herbs looking nice with these MacKenzie-Childs galvanized Wildflowers Herb Pots. These pots can be placed indoors on a kitchen ledge or outdoors on a deck for a stylish garden.

Available at Forsythe Jewelers

YOU'RE INCREDI-BOWL

Put your produce on display with this stylish wood bowl featuring a patterned fern design.

Available at Pyramids

5-MINUTE HISTORY

Harvests of history

THE ECONOMIC LEGACY OF CAROLINA'S CASH CROPS.

STORY BY RICHARD THOMAS

Richard Thomas is an owner and guide for Hilton Head History Tours and is the author of Backwater Frontier: Beaufort Country, SC, at the Forefront of American History.

wWhen Carolina was established as a colony, the Lords Proprietors who governed the province envisioned colonists from Europe and the West Indies residing in 12-acre towns along deep-water rivers. Their primary objective was profit from the colonization venture, expecting colonists to clear and farm the nearby land. They aimed to raise exotic cash crops that were in high demand in England and Europe, capable of being sold at significantly higher margins compared to more readily available commodities.

Despite numerous failed attempts to cultivate semitropical plants such as ginger, dates, almonds and olives, there was some

success with mulberry trees for silk production, particularly after 1731. This success came when Jean Pierre Pury’s Swiss Huguenot immigrants managed to sustain a small grove along the Savannah River. Settlers also planted tobacco, a staple in Virginia and Maryland, that became Carolina’s first significant cash crop. Attempts were made at wine production, but despite shipping over 20 cases of muscadine wine produced from grapes grown in swamps near Charles Town to Europe's royal cellars, a market for it never materialized.

Initially, Carolinians relied on food supplies from England and the New England colony. Many had migrated from the West Indian

English islands, where land for food crops had been overtaken by cash crops like sugar cane and indigo. Aware of the high demand and ready market in the Indies for produce like beef, pork, rice and hardwoods, they turned to raising livestock on peninsular ranches, cultivating rice in freshwater lowlands upriver from the coast and timbering hardwoods to afford the inflating food prices in Charles Town.

Until 1740 conditions in Hilton Head were hostile to commercial activity and settlement due to Indian raids and piracy. The island's first landowners used their lands primarily for grazing cattle and hogs, with the geography being suitable for pastured stockyards. The lack

HARBOR OF COMMERCE This illustration depicts the vibrant activity of the Charles Town port during the Colonial era. By 1770, produce from local plantations made Charles Town the wealthiest city of the thirteen colonies. The city had 11,000 inhabitants — half enslaved people — and was the fourth-largest port after Boston, New York City and Philadelphia.

ROOTED IN RESILIENCE This illustration depicts the adaptability of Gullah landowners on Hilton Head Island in the 1860s, who cultivated their fields with crops such as yams, okra, collards and watermelons. Many families would sell excess produce at roadside markets that can still be found on the island today.

of abundant fresh water made "wet rice" cultivation unfeasible here, but some early attempts at "dry rice" and "greenseed" or "upland" cotton were made, though with limited economic viability due to low yield and cultivation difficulties.

The first commercially viable crop of indigo in South Carolina was grown by Eliza Lucas (later Pinckney) in 1741 on her Wappoo Creek Plantation near Charles Town. Its successful growth with minimal irrigation and Lucas's generosity with her seeds and knowledge led to indigo becoming South Carolina's leading cash crop. Plantations typically dedicated 60 to 80 acres to indigo cultivation, which required significant investment and enslaved labor, but led to substantial wealth for many planters. However, the end of the Royal Indigo Bounty and the British embargo on Colonial goods by the end of the Revolutionary War marked the decline of the indigo market in South Carolina.

Then Sea Island cotton emerged as the leading cash crop, first grown in 1790 by William Eliott on his Myrtle Bank Plantation on Hilton Head Island. Its long, silky fibers and high yield made it far more profitable than upland cotton, leading to an explosive market growth in Great Britain and Europe. Production of Sea Island cotton skyrocketed, making planter families among the wealthiest in South Carolina by the Civil War's eve.

The end of slavery, the devastation of war and international competition led to a significant decline in Sea Island cotton production in South Carolina and on Hilton Head. However, resilient Gullah landowners adapted by cultivating food crops and harvesting seafood, selling their wares in nearby markets. The island also saw the production of pine pitch, tar and turpentine from pinelands. Later in the 1920s canneries processed seafood for Northern markets. In the 1950s pine forests provided timber for the lumber market, illustrating Hilton Head Island's long history as a producer of goods for human consumption. LL

Everard Auctions is always accepting quality consignments, from single items to large estates and collections. Send photos of your items to info@everard.com or call to schedule an appointment.

Moving? Send us your realty listing. Our online format allows your items to reach a global audience.

WHAT’S FRESH IN MAY?

Unleash the power of garlic

THIS CULINARY AND HEALTH TITAN IS AWAITING YOUR DISCOVERY.

STORY BY BAILEY GILLIAM

Roasted garlic SIMPLE 3-INGREDIENT, 3-STEP RECIPE

Unlock the full potential of garlic with this uncomplicated guide to making perfectly roasted garlic. This method transforms the cloves into a soft, caramelized delight that can be savored on its own or used to enhance the flavor of mashed potatoes, soups and beyond. Plus, it's freezer-friendly for future culinary adventures.

INGREDIENTS

Whole garlic bulbs

Extra virgin olive oil (for drizzling)

Sea salt

DIRECTIONS [1] Heat your oven to 350 degrees. Slice about 1/4 inch off the top of each garlic bulb to expose the individual cloves. Place the bulbs cut-side up on a piece of aluminum foil. [2] Generously drizzle each exposed garlic bulb with extra virgin olive oil, and lightly sprinkle with sea salt to taste. [3] Wrap the bulbs securely in the foil, creating a snug package. Roast in the oven for 40-60 minutes, or until the cloves turn a rich golden brown and become tender to the touch.

rRenowned across global kitchens and ancient medicine, garlic boasts a history as rich as its flavor. This member of the allium family, kin to onions, shallots and leeks, transcends mere culinary use, embedding itself deep within our culinary traditions and health practices. Beyond its staple status for creating mouthwatering dishes, it's high time we spotlight garlic for its solo performances.

PUNGENT PROTECTOR

In addition to its renowned culinary uses and significant health advantages, garlic is an effective natural agent for pest management, particularly in repelling mosquitoes, aphids, fleas and beetles. It can be used as whole cloves, garlic water spray or garlic oil to maximize its pest-repellent properties.

BREWING HEALTH For those seeking to harness garlic's full health potential, consider garlic tea. Prepared by boiling crushed garlic no longer than three minutes, this beverage retains the raw benefits, offering a direct infusion of wellness. Add honey and lemon juice to enhance the taste.

From pharaohs to pharmacopeia

Tracing its roots to ancient civilizations, garlic has been a cornerstone in the medical and nutritional realms, celebrated in historical texts from Egypt to Rome and beyond. Its presence in King Tut's tomb underscores its value through the ages, not merely as a flavor enhancer but as a potent health ally. Today modern research supports garlic’s role in promoting heart health, its antimicrobial prowess and potential cancercombating abilities. It is low in calories but rich in vitamins C, B6, manganese and crucial enzymes. garlic's superstar compound, allicin, delivers its most potent benefits shortly after being crushed or chopped. Whether you're warding off colds, managing blood pressure or pursuing overall wellness, garlic's health benefits are compelling reasons to incorporate it into your diet.

Autumn planting, springtime harvest

Though now is the prime time to relish fresh garlic, planting season occurs during the cooler embrace of autumn. Thriving in fluffy, sun-drenched soil, garlic requires patience and care, from strategic planting to timely harvest. As spring unfurls, tend to your garlic shoots, encouraging robust bulb development over seed production. When the lower shoots yellow as warmth returns, it's harvest time.

eats

Varieties for every taste

From the rapid growth of thermadrone to the heat-loving lorz Italian and the uniquely flavored Siberian, there's a garlic variety for every climate and culinary preference. Softneck garlic varieties are generally more heat-tolerant and better suited to milder winters, making them ideal for Southern climates of the Lowcountry. Silver Skin, California Early and Creole all grow well here.

From clove to cabinet

When selecting garlic, appearances can be deceiving. Opt for bulbs that are firm and free from damage, avoiding those with a strong odor, which indicates potential internal issues. Storage is simple: keep it cool, dry and out of the fridge to maintain freshness and potency.

The raw truth

Garlic easily enhances a variety of dishes with its robust flavor, particularly soups and sauces, and can elevate even the most straightforward recipes. Available in forms such as cloves, pastes, powders and oils, garlic is most beneficial healthwise when consumed raw, though many shy away due to its strong taste. However, when properly balanced with acidity and seasonings, raw garlic adds a subtle, aromatic flair. A quick way to incorporate raw garlic is by mixing pressed cloves with extra virgin olive oil and salt for a nutritious salad dressing or adding it minced into salsa for an extra zing. This not only leverages garlic's health benefits but also enriches dishes with a burst of flavor.

The art of cooking garlic

To master the art of cooking garlic without overdoing it, here are a few techniques to try:

Roasting: Trim the top off the garlic bulb, drizzle with olive oil, sprinkle with salt and pepper, wrap in aluminum foil and roast in a 350-degree oven for 40 minutes for a sweet, mellow flavor.

Sautéing: Combine garlic with oil in a pan over medium heat, gently simmering until it turns golden, approximately 15 minutes, for a subtly rich addition to any dish.

Air frying: After heating your air fryer to 380 degrees, prepare the garlic as for roasting, cover in foil and air fry for about 16-20 minutes until tender, offering a quick and easy alternative to traditional roasting.

Grilling: Prepare your garlic bulbs as if roasting and place them on the grill over indirect heat at 400 degrees, wrapped securely, for around 40 minutes, to imbue a smoky essence that complements the garlic's natural flavors. LL

“Cut the garlic in half, pluck the yellow/green part from the middle, and cut off the end. This will reduce any bitterness and spice that garlic can give.”

— CHEF JOSH CASTILLO, CHARLIE’S COASTAL BISTRO

BENNY HUDSON SEAFOOD Creamy Lemon Garlic Seafood Pasta

This recipe from Benny Hudson Seafood features mussels, scallops and shrimp. This recipe creates a gourmet meal in just 30 minutes.

INGREDIENTS (pasta and seafood)

12 ounces linguini noodles

2 tablespoons unsalted butter

1/2 pound fresh scallops, rinsed and patted dry 1/2 pound large shrimp, peeled and deveined 1/2 pound mussels

Salt and pepper to taste

INGREDIENTS (garlic sauce)

1/4 cup unsalted butter

4 cloves garlic, minced

Heavy whipping cream

1 cup chicken broth

4 ounces cream cheese

Juice of 1 lemon

Fresh parsley, chopped for garnish

1/4 cup Parmesan cheese, for garnish

DIRECTIONS[1] Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 2 cups of pasta water. [2] In a mediumsized saucepan over medium-high heat, melt the butter. Add the scallops and cook for 2-3 minutes, then add the shrimp for the last 1-2 minutes, and cook until no longer pink. Remove and set aside on a plate. [3] Add the reserved pasta water to the saucepan and bring to a boil. Add the mussels and reduce to a simmer and cover. Let the mussels steep for 5 minutes. Discard the ones that didn’t open. Set aside with the shrimp and scallops. [4] Add 1/4 cup butter to the saucepan and melt. Add garlic, heavy cream, chicken broth and cream cheese. Stir until cream cheese has melted and is smooth and creamy. Add the Parmesan cheese and lemon juice and let simmer until it thickens. [5] Stir in pasta and seafood and stir until heated through. Serve with fresh chopped parsley and Parmesan cheese.

Local flavor

DISCOVER THE SECRETS TO COOKING WELL

STORY BY BAILEY GILLIAM

The Lowcountry is celebrated for its fresh, succulent seafood, yet beneath its marine offerings thrives a more expansive agricultural realm. This region's fertile grounds nurture a variety of seasonal produce. Local chefs and restaurants have provided us with essential tips and techniques on choosing, preparing and savoring these farm-fresh delights, allowing you to bring the rich agricultural spirit of the Lowcountry directly to your table.

HAMPTON

Summer salad

This vibrant summer salad recipe, shared by Hampton Hall Club executive chef John Huffenberger, is a symphony of fresh flavors. It features poached shrimp, tomatoes, avocado, cucumber, baby arugula, and is drizzled with a sweet and tangy peach vinaigrette, making each bite a delightful experience.

INGREDIENTS (salad)

1/2 pound peeled and deveined domestic shrimp, tails removed

1 tablespoon salt

1 lemon

1 lime

Ice water to cool the shrimp

1 cup baby tomatoes, cut in halves

1 avocado, diced

1/2 English cucumber, cut into thin circles

8 ounces baby arugula

INGREDIENTS (dressing)

2 ripe peaches, peeled, halved and pit removed

1/4 cup orange juice

1/2 cup extra virgin olive oil

2 tablespoons lime juice

2 tablespoons honey

2 teaspoons red wine vinegar

1/2 teaspoon salt

DIRECTIONS [1] Brush both sides of the peaches lightly with extra virgin olive oil. Place flat-side down on a heated grill. Grill on medium heat for 3 minutes, flip and grill an additional 2 minutes. Set aside to cool. [2] Once the peaches are cool, add peaches, orange juice, lime juice, honey, salt and red wine vinegar to a blender. Purée until smooth. Slowly drizzle the olive oil into the purée as the blender runs to emulsify the vinaigrette. [3] Bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the juice from 1 lemon and 1 lime. Lower the temperature to barely a simmer and add the shrimp. Cook until done, about 5 minutes. Transfer the shrimp into an ice water bath to stop them from cooking. [4] When the shrimp are cool, remove them from the water, pat them dry with a paper towel and chop them into bite-size pieces. [5] In a stainless steel bowl, mix the arugula, cucumber, avocado and tomatoes together. Dress with the vinaigrette and toss together. Top with the poached shrimp.

HALL CLUB

CHEF'S FAVORITE THINGS

We asked local chefs their favorite fresh produce to work with:

SALTY DOG CAFE

LULU KITCHEN

“The most used in my restaurant is, without a doubt, lemons. Their versatility and needed application in so many recipes make them a must-have. The fresher the better, and if you can get Amalfi lemons, the flesh and rind are not only edible but also semi-sweet.”

– Chef Scott Hastings

“Shallots are one of my favorite produce items. Having that combo flavor of garlic and onion makes it an ingredient I like to use instead of garlic and onion. They are great raw, sautéed, caramelized and fried. I also am a big fan of asparagus. It is so versatile that you can use it in a sauce, a soup, as a side dish or an appetizer.”

– Chef Herb Britton

SPROUT MOMMA

PALMETTO BAY SUNRISE CAFE

“Personally, I’m most excited by freshly cut parsley. It makes everything from meat to vegetables delicious, especially salads. It gives everything a crisp but earthy flair. You can buy parsley root occasionally in the store, and if you treat it like a carrot, it is unbelievable in a brothy soup. You also can deep-fry parsley and toss a few grains of salt on it – it’s better than a potato chip! Eat a sprig with your next salad and reevaluate your relationship with parsley.”

– Owner Leslie Stewart

“Onions, onions, onions! Onion is the produce that is a base for building every flavor. You can’t get to flavor town without a caramelized onion!”

– Chef Ryan Fennessey

MICHAEL ANTHONY’S CUCINA ITALIANA

"I am a big fan of citrus. It can be utilized in many different ways. I like that it has the ability to bring out flavors in dishes that wouldn't otherwise be attained. It's a critical component in balancing acid levels, and the brightness it adds is unmatched. I also really enjoy ceviche, and citrus is a key ingredient in that dish."

– Chef Will Overacre

ASK THE CHEF

Question:

Dear chef, when should I buy fresh herbs over dried herbs? Which herbs are better dried? Are certain dishes better with a certain preparation of herbs and spices?

Answer:

“Both fresh and dried herbs have their place in the kitchen pantry. Nothing beats fresh torn basil on a summer tomato and mozzarella salad or a margarita pizza. Yet dried basil or oregano is fine to use in your marinara sauce. I love fresh herbs, as the oils that create the aromatics are at their highest point, and if you are using them in a salad, it is a better texture. Some of the dried herbs that we use normally come in the fall or winter when the fresh ones are not as readily available. A great example is dried sage in your Thanksgiving stuffing or dried tarragon-infused champagne vinegar for making a béarnaise sauce. We utilize excess herbs grown at the Palmetto Bluff Farm by drying them and adding them to a finishing salt, such as a rosemary-infused Maldon sea salt, which is a favorite to finish our red meats.”

— Chef Rhy Waddington, Director of Culinary at Palmetto Bluff Club

IN CASE YOU MISSED IT

fThe unripe delight

CRAFTING THE PERFECT FRIED GREEN TOMATO

Fried green tomatoes stand as a quintessential emblem of Southern cuisine, yet Chef Charles Pajeau unveiled their unexpected Northeastern origins during a recent cooking demonstration at Alexander's Restaurant. He highlighted their journey to Southern fame following the iconic film, "Fried Green Tomatoes." This deceptively simple dish, often perceived as a complex delicacy, actually requires minimal effort, with the greatest challenge being the procurement of the perfect green tomatoes.

“Don’t use a ripe tomato,” Pajeau said. “The tomato needs to be firm. You should be able to add salt to draw out the moisture and still retain the texture.”

When shopping, opt for tomatoes that are uniformly green and have a plump blossom end, indicating maturity. For home gardeners, he suggests harvesting when the tomatoes are fully sized but before they begin to ripen.

Mastering fried green tomatoes involves a straightforward process. Begin by slicing the tomatoes into quarter-inch pieces, then sequentially coat each slice in flour, buttermilk (or an egg mixture for a healthier alternative) and panko breadcrumbs.

“Remember: dry, wet, dry, when dredging foods for frying,” Pajeau said.

Frying involves immersing the slices in hot canola oil, chosen for its high smoke point, to a depth that covers at least half the thickness of the slices. Once they achieve a golden brown hue, transfer them to a paper towel to drain, seasoning immediately with salt to enhance their flavor.

Chef Pajeau encourages personalization of the dish with unique toppings, offering a nod to tradition with pimento cheese or suggesting adventurous pairings like goat cheese and pepper jelly.

“For a healthier version, you can bake them on a baking sheet lightly sprayed with oil,” Pajeau said. “But I have to confess that while the healthy option sounds good for your heart, fried is good for your soul.”

YOU MAKE IT, WE TAKE IT

From page to plate

Reader Mary Lee Gannon of Hilton Head Plantation recently crafted an amazing white truffle blue crab crostini, a gem from chef Geist Usery featured in the LOCAL Life cookbook, LOCAL Flavor. Generously, she expressed her gratitude on Facebook, posting “Thank you, LOCAL Life magazine, for your cookbook and this delicious white truffle blue crab crostini. Love dinners on the porch.”

We're always thrilled to see our readers' culinary adventures. If you've brought one of our recipes to life and are eager to share, kindly send a photo to info@wearelocallife.com. We can't wait to see your creations!

fPrepping tomatoes

Fresh tomatoes stand as a cornerstone of culinary versatility, straddling the line between vegetable and fruit. Their ubiquity in kitchens worldwide is matched only by the nuanced challenge they present in preparation for a myriad of dishes. When it comes to mastering the art of tomato cuisine, Italy emerges as a frontrunner. In pursuit of this expertise, we turned to chef Nunzio Patruno of Nunzio Restaurant + Bar, who graciously shared his top five insights on handling fresh tomatoes.

1. Never refrigerate tomatoes. “Leave them outside at room temperature, preferably in a dark area of the pantry,” Patruno said.

2. Blanche tomatoes before peeling. “Depending on what you are preparing the tomatoes for, take the tomato and score crisscross at the top of the tomato,” Patruno said. “Blanche for 50 seconds in boiling water, remove and place it into an ice bath. This process makes it easier to peel.”

3. There’s a rule of thumb for thickness. “Cutting tomato for a salad is simply cutting the tomato in 1/2-inch thickness,” Patruno said.

4. When making sauce, remove the seeds. “Use a coffee teaspoon to spoon out the seeds first, then dice and prepare any way you like,” Patruno said.

5. The secret to smooth sauce involves some prep work. “Peel the tomato in advance, then dice, sauté with onions and add salt and pepper,” Patruno said. “Let simmer, and use a hand blender to smooth out or mash into chunks with a potato masher.” LL

Farm-to-table

GETTING TO THE BOTTOM OF LOCAL SOURCING

STORY BY BAILEY GILLIAM

Harvest to plate

tThe term "farm-to-table" symbolizes a movement toward direct, unmediated access to food from the farm to your plate, highlighting a commitment to freshness, local sourcing and sustainability. This concept takes various forms, from dining experiences right at the farm to partnerships between restaurants and local farms, facilitating a closer connection to food sources. By bypassing traditional distribution channels, farmers enjoy greater profits and a direct line to how their produce is utilized, enhancing both the quality of food and the dining experience. Eating farm-to-table supports not only nutritional benefits and environmental sustainability but also strengthens local economies. The Lowcountry, rich in local farms and supportive initiatives, is a prime example of this ethos in action, ensuring that the community benefits from truly local, fresh and sustainable dining options.

Numerous local restaurants and clubs take pride in owning and operating their farms, setting the standard for genuine farm-to-table dining. Establishments such as Cahill’s Market in Bluffton, Delisheeyo and Jane Bistro on Hilton Head, along with restaurants at Palmetto Bluff and The Sea Pines Resort, offer meals crafted from produce harvested from their own lands. At Palmetto Bluff the farm is a primary source of produce.

“We are really lucky to have our own farm at Palmetto Bluff,” said chef Rhy Waddington, director of culinary at Palmetto Bluff Club. “Right now the chefs are eagerly awaiting our spring crops, which will include English peas, snap peas, carrots and

squash blossoms that arrive in early to mid-May and are a favorite amongst our chefs. We just harvested our sweet onions that you can find on most menus on the property. Summertime for me is all about our tomatoes, melons and peppers. We utilize any excess produce at our farmers market that has been such a great addition to Palmetto Bluff and the greater Bluffton community."

Similarly The Sea Pines Resort's culinary offerings are enriched by its own Heritage Farm. Managed by Sea Pines locals, the farm contributes a variety of fresh produce, including leafy greens, peppers, potatoes and herbs, yearround to its restaurants.

HARVESTING HOPE

For more than three decades, Heritage Farm in Sea Pines has cultivated dedicated plots that yield a diverse array of seasonal vegetables. Its crops significantly benefit many local charitable organizations, local residents and restaurants in Sea Pines.

©THE SEA PINES RESORT

©PALMETTO BLUFF CLUB

Affairs to Remember

Michael Anthony’s eats

CONCIERGE DINING

Fresh on the menu

For enthusiasts of local cuisine and those passionate about supporting South Carolina's agriculture, CertifiedSC.com is an essential destination. The Certified SC program represents a collaboration between the state's farmers, processors, wholesalers, retailers and the S.C. Department of Agriculture. It aims to make identifying locally grown and raised goods straightforward for consumers through the Certified SC label, signaling produce sourced directly from South Carolina's rich farmlands. With nearly 25,000 farms contributing to the initiative, the assurance of freshness and local origin is guaranteed.

One of the standout features of the program is "Fresh on the Menu," which showcases restaurants committed to sourcing at least 25 percent of their ingredients locally. This initiative not only enhances the dining experience with fresh, flavorful dishes but also bolsters local agriculture. Participating local restaurants range from Alexander’s Restaurant to Wren Bistro & Bar.

SERG Restaurant Group sets a high standard for farm-to-table practices, sourcing a diverse array of produce from regional farms. According to culinary director Chris Carge, its relationship with local growers like Adam’s Farm and Congaree Mill enriches menus with fresh vegetables, grains and even decorative flowers. Bradford Farms provides collard greens, watermelon, okra, pumpkins, squash, cabbage and sweet potatoes.

“Nat (Bradford) has been bringing back heirloom and lost produce that were indigenous to South Carolina,” said Brad Blake, culinary operations director and SERG partner. “They are primarily known for the Bradford watermelons, but Nat's work and efforts have brought back some phenomenal produce that you cannot always get anywhere else.”

Tuten Farms provides SERG with the majority of its produce through the summer. “Squash, berries, potatoes, cauliflower – just about everything,” Blake said. “Tuten Farms always has the best and freshest available through the proper seasons; plus, we utilize their homemade jellies and jams.”

© ADAMS FARM

© BRADFORD FARM

Sowing seeds of sustainability

Even beyond the Fresh on the Menu program, numerous restaurants in the area maintain strong partnerships with local farmers, showcasing the region's commitment to local sourcing. Many dining establishments prioritize locally grown produce to ensure freshness and support the community. For instance, Chef Frank’s Bistro sources its exquisite lion’s mane and chestnut mushrooms directly from Lowcountry Mushrooms, while Local Pie incorporates ingredients farmed along the Ogeechee River in Richmond Hill.

The Bank, Pizza Co. and Burnt Church Distillery all source from River Root Farms for their microgreens. Bill Alberts, co-owner of The Bank and Pizza Co., said, "In the 30 years I've been in the restaurant business, River Root Farms has the best produce I've seen. They are reliable and always have stock that is fresh, diverse and of great quality."

Michael Anthony’s Cucina Italiana prides itself on sourcing a significant portion of its fresh produce through FreshPoint, a distributor known for its commitment to local farms. This partnership allows the restaurant to feature ingredients from esteemed local agricultural partners such as the Gullah Farmers’ Cooperative, Marsh Hen Hill, Bland Farms and LandTec USA.

Lowcountry Fresh Market and Cafe in Bluffton partners with many farmers across the Lowcountry to offer a wide selection of locally grown produce.

Grain to glass

While farm-to-table typically brings to mind fresh produce and dining, it also extends into the realm of spirits. Hilton Head Distillery exemplifies this connection through its collaboration with Adam’s Farm for sugar cane, a key ingredient in its fresh cane juice, Agricole-style rum.

“(Adam’s Farm) grows a beautiful varietal of purple ribbon sugar cane,” said Whitney D. Meriwether, master distiller and general manager of Hilton Head Distillery. “We also work with Weather's Farm in St. George, which grows grain that we use in our whiskey production. He has maybe the only malting facility in South Carolina, and purchasing from him allows us to make whiskey with 100 percent S.C.-grown grain. And, of course, I can't leave out Marsh Hen Mill. The story of them reviving the all-butextinct Jimmy Red Corn is amazing. They grow and mill unique and flavorful grains that will always have a place in our S.C. whiskey.” LL

© GULLAH FARMERS COOP

RESTAURANT

news&notes

FRESH FOOD + NOW OPEN + HOT PRODUCTS

Now open: Captain Jax

Captain Jax is the newest go-to destination on Hilton Head Island for an eclectic mix of comics, creamy ice cream and more. Catering to avid collectors, casual readers and those with a sweet tooth, it offers something for everyone. Visitors can cool off with a selection of rich ice cream flavors, indulge in fluffy mini pancakes and bubble waffles or quench their thirst with a diverse range of boba teas. Open daily from 9 a.m. to 9 p.m., Captain Jax is located at 24 Palmetto Bay Road, where The Purple Cow once stood. captainjax.com

TripAdvisor honors local distilleries

According to TripAdvisor, Hilton Head has two of the five best distilleries in South Carolina for 2024. Hilton Head Distillery was ranked No. 1 overall and Burnt Church Distillery is ranked No. 3. For a list of the 10 best distilleries in our state, visit tripadvisor.com.

Magnolia Cafe hires chef

The recently purchased and renovated Magnolia Cafe in Beaufort welcomes a new head chef. Chef Eric James Spear from Rochester, New York, has 25 years of experience cooking in restaurants and traveling the world learning different cuisines. Check out the new menu at magnoliabeaufort.com.

The Bank unveils cigar and whiskey lounge

The Bank on Hilton Head Island introduces its latest addition, Bank Rolls—a cigar and whiskey lounge. Featuring an exclusive selection of fine cigars and premium whiskeys alongside expertly crafted cocktails, this lounge invites guests to unwind in style. Sink into comfort, savor the rich flavors, and let the good times roll at Bank Rolls, where relaxation meets refined indulgence. thebankhhi.com

Local Pie celebrates Pi Day in style

For Pi Day (March 14), Local Pie celebrated with a special offer at its two locations, selling 10-inch classic pies for only $3.14. In a friendly competition, each outlet vied to sell the most pies, with the winning team earning the opportunity to donate $500 to its chosen charity. The Bluffton location emerged victorious, selling 1,564 pies, while Hilton Head followed with 1,106 pies sold. Both venues shattered previous year’s sales records. The Bluffton site even had to halt to-go orders to conserve enough dough for dine-in guests. localpie.com

New spirit: E.S.D. Rum

Hilton Head Distillery recently released its latest treasure: E.S.D. (Extra Special Dark) Rum. This 100-proof spirit delivers aromatic citrus notes and rich molasses undertones. Dive into a flavor explosion with notes of dried stone fruit, caramel, tropical essence and a hint of molasses. E.S.D. Rum is available at the distillery and online. hiltonheaddistillery.com

Coming soon: Zunzi’s

Zunzi’s, a.k.a. Zunzibar, a sandwich shop that has graced Savannah since 2015, is coming to Hilton Head sometime this summer. The location and opening date hasn’t been announced. The Hilton Head plans are part of a threerestaurant franchise deal with Tom Horton, who was Five Guys’ largest franchisee. The restaurant will feature a beach sports bar theme and a full menu of Zunzi’s popular award-winning sandwiches, wings, chips and sauces, cocktails and frozen drinks. zunzis.com

New brew: Dancing on a Sinking Ship

Lincoln & South Brewing Company collaborated with Resident Culture Brewing Company out of Charlotte, North Carolina, to create a new brew called “Dancing on a Sinking Ship.” This triple New England IPA was dry-hopped three times and comes in at 10.5%. A pilsner base malt with tons of wheat and oats gives the beer a base to express the mountains of hops used: Idaho 7, Strata, Citra, Mosaic, Lupomax, some Amarillo and a touch of old school Cascade. They used all of these hops three different times to get soft and tropical fruit-forward flavors with a velvet mouthfeel. Try it in the taproom or grab a four-pack to go. lincolnandsouth.com

eats

Pool Bar Jim’s wins Wingfest

Wingfest 2024 was a roaring success, drawing a fantastic crowd that was treated to an array of delectable wings. After much deliberation, the judges crowned Pool Bar Jim’s as the ultimate prizewinner, with Coconutz securing second place and Nectar taking third. In the People’s Choice category, Coconutz claimed the coveted first prize, followed by Hilton Head Firefighters in second and Giuseppi’s in third. Mark your calendars now for the next Wingfest, scheduled for March 22, 2025.

Dock and dine at Hudson’s Seafood House on the Docks

Exciting news from Hudson’s Seafood House on the Docks — they've relocated all but two rented boat slips to the inside of the dock. This means that all the spaces on the outside are now available for dock and dine, on a first-come, firstserved basis. Next time you're craving delicious seafood and a scenic boat ride, set sail for Hudson’s. hudsonsonthedocks.com

Breakfast is now served at Jarvis Creek General Store

The Jarvis Creek General Store introduces its new food truck, which offers locally inspired breakfast bites daily from 7 to 11 a.m. Visitors can savor freshly baked pastries from Sprout Momma, enjoy organic juices from Delisheeyo, indulge in farm-fresh sausage from Whippoorwill Farm and kickstart their mornings with aromatic coffee from Hilton Head Coffee Company, among other offerings. More information about the menu and local partnerships can be found online at jarviscreek.store.

New executive chef at Haig Point

Haig Point welcomes Justin Smith as its new executive chef. Chef Smith graduated from the Culinary Institute of America and trained under two Certified Master Chefs. He served as executive chef at several clubs, including Cherokee Country Club in Atlanta and The Landings Golf & Athletic Club in Savannah, where he managed multiple dining venues and large-scale event catering. haigpoint.com

Wine Time Bluffton celebrates milestones in philanthropy

Caviar and champagne service at Rollers

Experience the epitome of indulgence with the new caviar and champagne service at Rollers Wine & Spirits. To partake in this pairing, reservations are required. For inquiries and reservations, call 843-842-1200 or email paige@rollershhi.com.

Wine Time Bluffton recently marked its oneyear anniversary by raising over $11,000 for local nonprofits during its inaugural year. The establishment's commitment to community engagement was recognized at the Greater Bluffton Chamber of Commerce Golden Oyster Awards Gala, where it was a finalist in two categories: New Business of the Year and Community Philanthropy Award, winning the latter. winetimebluffton.com

Now open: Joelle

Robert and Breana DeLeo have opened Joelle, a new Italian restaurant at 132 Bluffton Road, Suite 100, inspired by their Italian-American heritage. Led by executive chef Brandon Torre, Joelle offers authentic Italian cuisine in a stylish, modern setting. Open Wednesday through Monday, 11 a.m. to 9 p.m., and closed Tuesdays. Reservations available on Resy. Visit joellebluffton.com or follow @joellebluffton on Instagram for more information.

AL FRESCO DINING SEASON IS HERE eats

Vietri’s Lastra melamine mirrors their most popular line of Lastra and is the strongest most durable melamine we’ve ever seen. In fact, it is hard to tell it apart from true porcelain.

BOLD is the world’s brightest, clearest and strongest, best alternative to crystal. Perfectly weighted, BOLD Drinkware is a pleasure to use and features fantastically thoughtful touches.

Tito's Handmade Vodka releases cocktail book

Tito's Handmade Vodka released its first cocktail book, "Spirit in a Bottle: Tales and Drinks from Tito’s Handmade Vodka," on May 7. This cookbook combines stories and cocktail recipes, offering a glimpse into the brand’s history — from its humble beginnings in a one-room distillery to becoming a global icon. To celebrate this milestone, Tito’s is donating $150,000 to the U.S. Bartenders’ Guild to support the well-being of service industry professionals. Order your copy at any major bookseller. titosvodka.com

New wheat beers from Side Hustle

Side Hustle Brewing Company is offering a new trio of wheat beers on tap. Sample "Payday in Paradise," brewed with pineapple and peach purée; "Strawberry Shortcake Payday," featuring ripe strawberries and creamy vanilla; and "Blueberry Cobbler Payday," a beer that captures the essence of Grandma's blueberry pie. Enjoy all three with 5-ounce tasters. thebankhhi.com

Now open: Cantaritos Mexican Kitchen

The space formerly occupied by Mi Tierrita in Okatie has a new culinary tenant, Cantaritos Mexican Kitchen, opened by Jake Higgins of Higgins Family Brands. Following Mi Tierrita's closure earlier this year, Higgins took over the lease last month, bringing a fresh dining option to the area. Cantaritos offers a variety of Mexican cuisine and is open daily from 11 a.m. to 9 p.m. The Rodriguez family, which ran Mi Tierrita Okatie for 15 years, clarifies that it has not sold the Mi Tierrita brand and continues to operate Mi Tierrita Hardeeville at 15578 Whyte Hardee Blvd. For updates and more information on Cantaritos Mexican Kitchen, check its Facebook page.

Griddle & Grits debuts in Port Royal

The Old Schoolhouse Restaurant in Port Royal has undergone extensive renovations and emerged with a new identity: Griddle & Grits. While the name has changed, the ownership remains the same. See the updates, including new floors and doors, and enjoy the same delicious cuisine. Griddle & Grits is open from 7 a.m. to 4 p.m., Monday through Friday, and from 7:30 a.m. to 4:30 p.m. on weekends. For more details, visit its Facebook page.

Bites Bites Quick Quick

NUGGETS FROM THE LOCAL FOOD & BEVERAGE SCENE

Tiki Hut plans to reopen after extensive renovations on May 24.

After a successful 2024 Oyster Roast, Russo’s Fresh Seafood donated $1,500 to Palmetto Animal League.

Eggs Up Grill at New Riverside Village in Bluffton is open; hours are 6 a.m.-2 p.m., seven days a week.

The G-Free Spot is open on Mondays again.

Sea Grass Grill now serves breakfast and lunch from 9 a.m.-2 p.m., Saturday-Sunday.

Tio's Latin American Kitchen gave $1,200 to All Saints Child Development Center.

The Bluffton Room’s patio is open for the season.

Russo’s Fresh Seafood Bluffton has its beer and wine license.

Pour Richard’s is open on Tuesdays this month.

Bistro 17 now serves Thomas’ Homemade Ice Cream.

Coast’s Ocean Lounge was named the best rooftop bar in the United States and 5th in the world for 2024 by MandoeMedia.

Alfred’s Restaurant sells its handmade potato and onion pierogies vacuum-sealed, frozen and ready to cook.

Food Truck Mondays are back at Southern Barrel Brewing Company

The Kitchen in Beaufort is now open an hour earlier on Sundays; Sunday hours are now 10 a.m.-3 p.m.

Lemon Island Seafood is now open seven days a week.

Locals Only Taproom carries baked goods by The Goods Bake Shoppe.

Fish Casual Coastal Seafood has a new menu.

Cafe Al Dente now takes reservations on Resy.

The Bank HHI now serves breakfast daily from 8-11 a.m.

Wine Time donated $1 of every salt to Palmetto Animal League through its April “Buck-a-Battle, Buck-a-Bottle” program.

Rita’s of Hilton Head is now open for the season in Coligny Plaza.

Cactus Street Cantina donated $1,354.75 from March bowl sales to All About Cats. First Tee of the Lowcountry was its April charity.

The Smokehouse has switched to summer hours, staying open until 10 p.m., Monday through Saturday.

During April, Burnt Church Distillery donated 5 percent of revenue from tours, cocktails of the month, memberships and community events to Empower.

PILSNERS & ALES

PORTERS & STOUTS

SOURS & SELTZERS NEW ENGLAND STYLE IPAS

We are a Vermont-inspired brewery rooted in the Hilton Head Island community. Our team of local craft beer enthusiasts stays engaged in producing the best beer possible. We take great pride in creating a comfortable culture for all within the brewery.

GREAT BEER PAIRS WITH GREAT FOOD

YOU GOTTA TRY

Serving our best from our onsite food truck 7 days a week

What would Margaret drink? WWMD

Margaret Pearman is a certified sommelier under the Court of Master Sommeliers and is responsible for curating the award-winning wine list at Charlie’s Coastal Bistro. Here are her sipping suggestions for May:

Tradition and terroir

The farming roots of Martinelli Winery

At the core of every wine bottle is simply a beverage derived from grapes cultivated in the soil. Amidst the dazzle and allure of the wine industry, it's easy to overlook that it fundamentally remains an agricultural endeavor. Martinelli Vineyards & Winery exemplifies this truth, steadfast in their commitment to the traditions of family farming. Located within Sonoma County's prestigious vineyards, the Martinelli family proudly maintains their farmer-first identity, a legacy that spans five generations since their European ancestors settled in the 1880s, seeking a new life on American soil.

IT’S ALL IN YOUR HEAD

This fruited sour made with blackberries, blueberries, & grapes is just what you need to welcome the warm weather of Spring. This tart, fruity, & juicy sour packs a punch in the best way possible.

Initially cultivating apples, prunes and hops, the Martinellis adapted to the burgeoning California wine market by transitioning their fields to grapevines. The winery is renowned for its Chardonnay, Pinot Noir and Zinfandel, particularly the illustrious Jackass Hill Zinfandel

The vineyard earns its name from its perilous 60-degree incline, the steepest non-terraced slope in California, so steep that planting on such a gradient is now prohibited. The vineyard's name originated from Giuseppe Martinelli’s family, who humorously remarked that one would be a "jackass" to farm such a challenging terrain.

5.1% ABV

Today, at 81, Lee Sr. continues to cultivate these ancient vines, maneuvering his tractor with the expertise of decades. The 2020 vintage of the Jackass Hill Zinfandel was limited to just 88 cases, yielding a wine rich in concentrated flavors of boysenberry and blackberry, accented by a cinnamon spice that lingers long on the palate.

More widely available are the winery's sumptuous Chardonnay and Pinot Noir varieties, produced across 15 estate vineyards that span more than 400 acres in the Russian River Valley and Sonoma Coast AVAs. The Bella Vigna Chardonnay stands out with its rich, expansive, fruit-forward profile. A personal favorite, the Lolita Ranch Pinot Noir 2019, captivates with its blend of juicy raspberry, tart pomegranate and a hint of warm spice, making it a standout selection from the Martinelli portfolio.

©MARTINELLI VINEYARDS & WINERY

Indulge in nature's bounty

TEMPTING LOCAL COCKTAIL CREATIONS BURSTING WITH FRESH PRODUCE.

Prepare to quench your thirst in the most delightful way with cocktails that bring the essence of the garden right to your glass. Crafted from the freshest fruits, vegetables, herbs and even edible flowers, these spring cocktail recipes showcase the many vibrant flavors nature offers. Whether you're a seasoned gardener or simply a lover of all things fresh, these local cocktail creations require no special skills, only a desire to revel in the season's finest offerings. So let's dive into a world where seasonal harvests meet inventive mixology, and toast to the flavors of spring.

BURNT CHURCH DISTILLERY

Garden of Eden

Mix up a cocktail experience that's as intriguing as it is refreshing. The Garden of Eden cocktail blends unexpected ingredients for a taste that's both complex and balanced. Featuring Cucumber Black Pepper Devils Elbow Gin, this drink also serves a dose of vitamins and minerals. Whether you are toasting a special occasion or simply enjoying the pleasures of spring, this cocktail promises a delightful sip every time.

INGREDIENTS

2 ounces Cucumber Black Pepper Devils Elbow Gin

1/4 ounce simple syrup

1/4 ounce fresh lime juice

1/4 ounce onion brine

1 mini sweet pepper, muddled

DIRECTIONS [1] Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously to blend the flavors and chill the mixture. [2] Double-strain the concoction into a martini glass. [3] Garnish with a slice of bell pepper and fresh herbs like dill and basil.

HILTON HEAD DISTILLERY Blackberry Pineapple Mojito

Hilton Head Distillery's Dark Pineapple Rum melds with juicy blackberries and aromatic mint, creating a cocktail that's destined to become a beloved staple. Paired with the distillery’s signature rum, the magic lies in the balance of flavors that delight with each sip.

INGREDIENTS

1/2 ounce Hilton Head Distillery Dark Pineapple Rum

6 fresh blackberries

3-4 sprigs of mint

3/4 ounce blackberry sage simple syrup

3/4 ounce fresh lime juice

Soda water to top

DIRECTIONS [1] In a cocktail shaker, muddle the blackberries, mint, blackberry sage simple syrup and lime juice. [2] Add the rum and fill the shaker with ice. Shake well to combine and chill the ingredients. [3] Strain the mixture into a cocktail glass filled with fresh ice. [4] Top with a splash of soda water for a refreshing fizz. [5] Garnish with a few blackberries to top off the presentation.

Squeeze, sip, repeat

A JUICY GUIDE TO MAKING YOUR OWN FRESH-PRESSED JUICES

tTo eat or to drink your fruits and vegetables: that is the question. If you are looking for an alternative to chewing your fruits and vegetables, consider juicing. Juicing involves squeezing, grinding or pressing fresh fruits and vegetables into a juice form, allowing quick access to nutrients. We chatted with Leslie Rohland, owner and founder of The Juice Hive in Bluffton, to extract the benefits of juicing.

Squeezing the best for your health

Juicing is a convenient method for enjoying various fruits and vegetables while reaping the benefits of their essential nutrients, such as minerals, vitamins and antioxidants. The practice has been around for centuries. It supports overall health and well-being and provides an alternative solution to integrating produce you may not eat daily. Beyond the nutritional boost, drinking fresh juice provides hydration, aids in detoxification and supports the immune system, all while improving your digestive health.

STORY BY SHEILA PAZ

JUICY DETAILS

STIRRING UP SUCCESS

Since moving to Bluffton in 1999, Leslie Rohland has risen as a culinary leader in the Lowcountry. She transformed a historic cottage into the celebrated Cottage Cafe, Bakery, and Tea Room and founded The Juice Hive and May River Coffee Roasts. Leslie has earned numerous awards, including the Good Food Awards and recognition in the USA TODAY 10 Best Readers’ Choice Awards. Beyond her culinary success, she actively supports local charities and was recently named one of the three South Carolina Chef Ambassadors, a role that allows her to promote South Carolina’s rich cultural heritage.

• Only peel the produce if the peel is inedible

• Remove hard seeds and pits before juicing.

• Don’t forget to adjust your produce cuts to fit the juicer’s feed shoot

EXPERT PICKS

Leslie highly recommends the Omega Vert, the Green Star Juicer and the Breville 800EXL as juicers for beginners.

Becoming a juicing genius

Before starting your juicing adventures, consider these factors first when it comes to buying your first juicer:

• What is your budget?

• What style and look do you want? Think about your counter space.

• Think about versatility and type. Do you want it just for juicing, or would you like it to be multifunctional? Do you want a masticating juicer, a juicer that uses a rotating auger that crushes and presses produce? Or do you want a centrifugal juicer, a juicer that uses a high-speed blade that grinds produce into pulp.

• What quality are you looking for? Does it need to be heavy-duty or average?

“All in all, know that one thing is true — you do get what you pay for when buying a juicer. You should expect to spend a few hundred dollars if you want a good quality, reliable model that produces nutritious juice,” Leslie said.

Once you have addressed these questions, researched the right juicer and made the purchase, it is time to get your juice on. While nearly all fruits and vegetables may be juiced, it is essential to consider flavor combinations that taste great together. Leslie recommends classic pairings such as carrots and apples, kiwi with watermelon and lime, or a carrot and orange blend.

All our spring favorites are here. Trucks are arriving daily to keep our inventory plentiful and gorgeous! 10%OFF

Thank you to all our wonderful customers who continue to support us.

109 Dillon Road, Hilton Head Island Monday–Friday 8AM–4PM & Saturday 9AM–1PM

843.682.2624 | BrunoLandscapeAndNursery.com

843.686.KIDS

libations

All about the timing

Drinking juice offers benefits at all times of the day, but Leslie suggests enjoying it in the morning. “The nutrients will be absorbed more easily, and it does not have other food to interfere with your body's cleansing [as] juice is mostly for cleansing. A fruit juice is best in the morning hours,” recommends Leslie.

Leslie suggests the following rules regarding juicing: first, if drinking juice in the mornings, opt for a fruit-only combination. Then wait 10 minutes before consuming other foods, allowing your body to absorb the juice’s nutrients fully. Second, if you are drinking juice later in the day, sip it slowly while swishing it around in your mouth to activate your digestive enzymes.

A warning on juicing

PRO TIP

Consume your juice as soon as you have juiced it. Prolonged sitting can decrease its nutritional value. It can be refrigerated, but do not leave it for more than 48 hours, as fresh juice has no preservatives and can quickly go bad.

While juicing has its benefits, it might not be the main squeeze for individuals concerned about high blood sugar levels or kidney disorders. Juicing removes fibers, leading to a carbohydrate load and a spike in blood sugar levels, which can be dangerous for those with diabetes. Similarly, individuals with decreased kidney function may experience health complications due to the kidney’s inability to filter excess potassium found in many fruits and vegetables. LL

INGREDIENTS

1/2 fresh lime

THE JUICE HIVE Bieber Juice

Give Leslie’s favorite juice, “Bieber Juice,” a try. It was supplied to Justin and Hailey Bieber for their wedding party and guests at Montage Palmetto Bluff. The Juice Hive produced over 100 gallons during the weekend. This recipe fills an 8-ounce glass.

1 cup cubed watermelon with rind removed 2 fresh mint sprigs

1/2 cucumber, peeled

DIRECTIONS: [1] Place watermelon cubes, mint and cucumber in a juicer. Squeeze lime and pour into juicer. [2] Sip and enjoy! It's best to use cold ingredients.

LOCALLIFE TEST KITCHEN Tropical Sunrise

INGREDIENTS

1 cup of pineapple

1 orange (peeled)

1/2 mango

1/2 carrot

A small piece of ginger (optional)

DIRECTIONS

Prep your fruits by peeling and cutting them into juicer-friendly pieces. Start juicing with the softer fruits first (orange, mango) followed by the harder ones (carrot, pineapple). If you're using ginger, juice it last. Stir the juice well before serving to blend the flavors.

No one knows million-dollar listing better than the Serhant team. Our high-net-worth and private client division caters to discerning sellers and buyers who understand the need for Broker / Founding Partner

Chris Bowes and his teams local knowledge and Serhant’s global reach. Buying, selling or just curious? 843.368.2935 chris.bowes@serhant.com serhant.com

Ryan Serhant & Chris Bowes

We are the May River Financial Group. (formerly The Corkern Group)

“We are thrilled to be marking this milestone anniversary in a community that we love to serve and a place we love to call home. We look forward to many more decades of providing financial services to our neighbors and friends.”

christopher.corkern@prudential.com • 843-706-2100

THANKS FOR BRINGING PLAID NATION TO LIFE WE CELEBRATE

The 56th annual RBC Heritage Presented by Boeing was a smashing success, thanks to you. From the breathtaking shots to the community spirit and funds raised to fun shared, it was a true cause for celebration. We couldn’t have done it without you, our golf-loving fans, sponsors and volunteers. So thank you for bringing the plaid party to life!

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MAY

happenings

Arts & Culture

MAY 19

Flowfest

When: 2-6 p.m., May 19 Where: Wilson Green Village in Palmetto Bluff

Details: This family-friendly festival will showcase talented musicians, artisans, and vendors while celebrating music and culture in Palmetto Bluff. palmettobluff.com

MAY 24-26

Hilton Head Island Art Festival

When: 10 a.m.-6 p.m., May 24-25 & 10 a.m.-4 p.m., May 26

Where: Shelter Cove Harbour & Marina

Details: Experience fine art, casual dining, local entertainment and shopping at this year’s festival presented by Nash Gallery. sheltercovehiltonhead.com

MAY 6-JUNE

2

Lowcountry Backyard

When: Times vary, May 6-June 2

Where: SOBA Gallery

Details: John Meckley is the Society of Bluffton Artists' featured artist for May. The opening reception is from 5-7 p.m., May 10. sobagallery.com

MAY 1-SEPT 20

A Gathering of Artists

When: Times vary, now-Sept. 20

Where: Sea Pines Community Center

Details: The Artists of Sea Pines are debuting a show featuring Barbara Snow as the spotlight artist. A portion of the proceeds will go to the Sea Pines Forest Preserve. theshopsatseapinescenter.com

MAY 9-19

Proof

When: Times vary, May 9-19

Where: Hilton Head Preparatory School Main Street Theatre

Details: Lean Ensemble presents David Auburn’s prizewinning play, Proof. The Lowcountry chapter of the National Alliance on Mental Illness (NAMI) will give talkbacks following select performances. leanensemble.org

MAY 17-19

Chitty Chitty Bang Bang Jr.

When: 7 p.m., May 17-18 & 3 p.m., May 19

Where: USCB Center for the Arts

Details: See Beaufort Children Theatre’s production of this “truly scrumptious” musical. uscbcenterforthearts.com

Hilton Head Dance performances

From ballet to contemporary pieces, each performance is a display of Hilton Head Dance Theatre’s dedication to the art of dance. Don’t miss these upcoming performances. hiltonheaddance.com

UPCOMING EVENTS

Terpsichore: 7:30 p.m., May 11 & 2:30 p.m., May 12

Terpsichore, Too: 7:30 p.m., May 10 & 2:30 p.m., May 11

Peter Rabbit: 10:30 a.m. & 12:30 p.m., May 11

MAY 14-JUNE 14

Featured Artist: Jo Dye

When: Times vary, May 14-June 14

Where: Art League of Hilton Head

Details: See the work of artist Jo Dye this month during gallery hours and 90 minutes before every Arts Center performance. Attend the reception from 5-7 p.m., May 15. artleaguehhi.org

MAY 8-11

May Palmetto Bluff Artist in Residence

When: Times vary, May 8-11

Where: FLOW Gallery + Workshop

Details: Chris Groves is this month’s featured artist. See his work or attend a workshop. palmettobluff.com

Charity & Community

The Sea Pines Resort events & activities

Spend some time outside this month with one of these events at The Sea Pines Resort. Check the website for details and a complete list. seapines.com

UPCOMING EVENTS

Gregg Russell Spring Concerts: Times and days vary, May 23-Aug. 8, Harbour Town

The Fabulous Equinox Orchestra: 4-6 p.m., May 11, Harbour Town

Full Moon Shore Explore: 8-9 p.m., 8-9 p.m., May 23, Sea Pines Beach Club

Tap Takeover: 5-8 p.m., May 30, Fraser’s Tavern

MAY 24

The Original Gullah Festival of SC

When: 10 a.m.-1 p.m., May 24

Where: Waterfront Park, Beaufort

Details: Celebrate this annual event's rich Gullah culture Memorial Day weekend. originalgullahfestival.org

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MAY 18

All Saints Garden Tour

When: 9 a.m.-4 p.m., May 18

Where: All Saints Episcopal Church

Details: This annual event features six gardens in Bluffton and Hilton Head, a lunch at Seabrook of Hilton Head, and a brand-new artisans market. allsaintsgardentour.wordpress.com

MAY 4

Hilton Head Humane’s Dog Walk on the Beach

When: 8:30 a.m., May 4

Where: Coligny Beach

Details: Support our local shelter and attend this annual event presented by Hilton Head Humane. hhhumane.org

Renegade Paws Rescue Adoption Events

Join the Renegade Paws Rescue at one of these adoption events to help pups find loveable homes. Donations of towels, linens, gently used pet items and dog food donations are greatly appreciated. renegadepawsrescue.org

UPCOMING EVENTS

Petsmart Okatie Adoption Event: Noon-2 p.m., May 4

The Saturday Market (The Bridge Collective) Adoption Event: 10 a.m.-noon, May 11

Fat Patties Adoption Event: 3-5 p.m., May 11

Hilton Head Petsmart Adoption Event: Noon-2 p.m., May 25

MAY 18 Yacht Hop

When: 5-9 p.m., May 18

Where: The Clubhouse at Wexford

Details: This event hosted at the Inland Harbour in Wexford benefits the nonprofit Hospice Care of the Lowcountry. hospicecarelc.org

May 8th

5-7:30pm

FOR A CAUSE

Proceeds to bene t Meals on Wheels

So Much More than a Meal!

Providing homebound older neighbors with not only hot nutritious meals, but also wellness checks and much needed social connections.

Enjoy wine tastings at participating merchants

Special promotions, sales & in-store demos

Live music & more

Tickets available online at villageatwexford.com

$15 per person

Limited tickets available day of event

Charity & Community

MAY 11

Mayfest

When: 10 a.m.-5 p.m., May 11

Where: Calhoun Street in Bluffton

Details: Get ready for the annual Bluffton Rotary Club event featuring local and regional arts and crafts, music, local foods, an ugly-dog contest, and a pie-eating contest. blufftonrotary.org

MAY 31

Rock the Sound

When: 4-8 p.m., May 31

Where: Port Royal Sound Foundation

Details: Support the Port Royal Sound Foundation at this event featuring a concert, dinner, and classic cars. portroyalsoundfoundation.org

MAY 10

Sunsplash Palooza

When: 5:30 p.m.-9:30 p.m., May 10

Where: Oyster Factory Park

Details: Don’t miss Bear Foot Sports’ second Bluffton Sunset Party on the May River featuring Big B & The Stingers’ music and special guest, Daddy’s Beemer. bearfootsports.com

MAY 9

Bourbon & Bubbly Gala

When: 6-10 p.m., May 9 Where: Hewitt Oaks

Details: Bluffton Jasper Volunteers in Medicine’s annual dinner party features appetizers, a silent auction, live music, dancing and a Lowcountry dinner paired with bourbon and bubbly. bjvim.org

MAY 17

Light the Night for Life

When: 5:30 p.m., May 17

Where: Country Club of Hilton Head

Details: Enjoy a cocktail reception, dinner, entertainment and a live auction at the Pregnancy Center & Clinic of the Lowcountry’s annual gala. pregnancycenterhhi.org

MAY 19

Dancing with the Local Stars

When: 7 p.m., May 19

Where: Seaquins Ballroom

Details: Don’t miss a night of music, dancing, fun and giving to benefit the Kiwanis Club of Bluffton. whhitv.com

When: 6-9 p.m., Thursdays, now-May 16

Where: Shelter Cove Harbour & Marina

Details: This seasonal event returns at the Neptune Statue this spring, combining local bands with food and drinks. sheltercovehiltonhead.com

May 9: Target featuring the Headliner Horns

May 16: Deas Guyz

MAY 19

Music of the Night: Selections from the Stage and Screen

When: 4 p.m., May 19

Where: Hilton Head High School Seahawk Cultural Center

Details: Hear the Lowcountry Community Concert Band perform works like Rhapsody in Blue, selections from The Sound of Music, Fiddler on the Roof and more. ollilccb.com

MAY 24

Disco Party with The Disco Tekniks

When: 6:30 p.m., May 24

Where: Fred Astaire Dance Studio Hilton Head

Details: Enjoy a professional show, line dancing, a dance competition, costume contests, drinks, hors d’oeuvres and more. fredastaire.com/hilton-head

Raise Your Expectations.

Canyon 336

happenings

Music & Entertainment

Regular live music venues

These are some of our favorite local spots with regular live music this month. Check their websites and Facebook pages for details.

DAILY LIVE MUSIC VENUES

Brother Shucker’s

Coast, Oceanfront Dining

FISH Casual Coastal Seafood

Frosty Frog

Harbourside

Kind of Blue

Luther’s Rare & Well Done Quarterdeck

Ruby Lee’s

Scott’s Fish Market

Skull Creek Boathouse

The Boardroom

The Jazz Corner

The Salty Dog Cafe

The Sandbar Beach Eats

The Studio

OTHER MUSIC VENUES

A Lowcountry Backyard Restaurant (Mondays-Fridays)

POWERED BY

Unwind and enjoy the finer moments in life with family and friends while The Boathouse Hilton Head does the rest. Call ahead to have your boat fueled, in the water, and ready to go!

It’s the ultimate boating experience!

The Boathouse Hilton Head

405 Squire Pope Road

Hilton Head Island, SC 29926

Tel: 843-681-2628 hhboathouse.net

Big Bamboo Cafe (Mondays-Saturdays)

Black Marlin Bayside Grill & Hurricane Bar (Wednesdays-Saturdays)

Bluffton Oyster Co. Family Seafood House (Fridays & Saturdays)

Burnt Church Distillery (Thursdays-Saturdays)

Captain Woody’s Bluffton (Tuesdays, Thursdays & Fridays)

Carolina Crab Company (Sundays)

Celeste (Fridays & Saturdays)

Cheap Seats Tavern 2 (Fridays)

Chophouse 119 (Tuesdays & Fridays)

Deano’s Wood-Fired Grille (Fridays-Saturdays)

Dunes House Oceanfront Bar & Grill (Mondays-Fridays)

Fishcamp on Broad Creek (Tuesdays-Sundays)

Hilton Head Tavern (Mondays & Tuesdays)

Island Winery (Fridays)

Jarvis Creek General Store (Wednesdays, Fridays & Saturdays)

Lincoln & South Brewing Company (Wednesdays-Saturdays)

Local Pie (Fridays, Saturdays & Sundays)

Lucky Beach Bar + Kitchen (Fridays)

Lucky Rooster Kitchen + Bar (Fridays & Sundays)

Nectar Farm Kitchen in Old Town Bluffton (Fridays-Sundays)

Old Town Dispensary (Wednesdays-Sundays)

Red Fish (Tuesdays-Saturdays)

Reilley’s Grill & Bar (Wednesdays-Fridays)

Rollers Wine & Spirits (Tuesdays & Thursdays)

San Miguel’s (Thursdays-Saturdays)

Santa Fe Cafe: (Tuesdays-Saturdays)

Sundown Saloon (Saturdays)

The Rooftop Bar at Poseidon (Wednesdays, Thursdays & Saturdays)

The Westin Hilton Head Island Resort & Spa (Every third Friday)

Tio’s Latin American Kitchen Bluffton (Fridays & Sundays)

UnCorked Wine, Bar, Food, and Music (Tuesdays-Saturdays)

MAY WEDNESDAYS

Open mic nights

When: 6-9 p.m., Wednesdays Where: Jarvis Creek General Store

Details: Discover local talent and get the chance to perform at Jarvis Creek General Store's open mic nights every Wednesday. Enjoy craft beer, wine and food trucks. Check its Facebook page for more details.

MAY 4, 18, & JUN 1

Street Music on Paris Avenue

When: 6 p.m., May 4, 18 & Jun 1 Where: Paris Avenue in Port Royal

Details: Street Music on Paris Avenue is a community event featuring local musicians. Hear Soulful Femme, Dave Keller, and Jonathan Ellison at these next three performances. portroyal.org

MAY 26

HHCS Season Finale Concert: America Sings

When: 7 p.m., May 26 Where: First Presbyterian Church

Details: Don’t miss the Hilton Head Choral Society’s season finale with music honoring our country and those who served. hiltonheadchoralsociety.org

SOUTHERN TIDE SIGNATURE STORE

SHELTER COVE HARBOUR & MARINA

(Adjacent to Neptune Statue)

MON – SAT | 10AM – 9PM

SUNDAY | 12PM – 6PM

17 HARBOURSIDE LANE

HILTON HEAD ISLAND, SC 29928

southerntidehiltonhead.com

888-974-0519

PAWS

SPRING IN FOR REALLY GREAT DEALS!

All proceeds go to improve the lives of animals.

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Scan for our eBay Store!

happenings

Food & Drink

Hilton Head Distillery Cocktail Classes

Take a mixology class (or two) to learn how to shake up some creative sips. Classes are from 7:30 to 9:30 p.m. at the Hilton Head Distillery. hiltonheaddistillery.com

UPCOMING CLASSES

Mother’s Day Cocktails & Cookie Decorating Class: May 9

History of Rum Cocktail Class: May 23

MAY 15

The House of Antinori Wine Dinner

When: 6:30 p.m., May 15

Where: Nunzio Restaurant + Bar

Details: Enjoy cuisine prepared and presented by Chef Nunzio Patruno alongside special guest Eric Saccomani, regional director for Marchesi Antinori. nunziohhi.com

46 Old Wild Horse Road | 843.843.6369

Monday-Saturday 10am-4pm

www.hhhumane.org

Howl you help?

Upcoming events at Alexander’s Restaurant

Enjoy a cooking demonstration, wine dinner and other special events at Alexander’s Restaurant this month. alexandersrestaurant.com

UPCOMING EVENTS

Mother’s Day Brunch: 10 a.m.-2 p.m., May 12

Copper Cane Wines & Provisions Wine Dinner: 6-9 p.m., May 23

MAY SUNDAYS Plums Sunday Supper

When: 5:30-9:30 p.m., Sundays

Where: Plums Restaurant in Beaufort

Details: Enjoy new dishes each month and delightful conversations for $32 per person. plumsrestaurant.com

MAY TUESDAYS Tasty Tuesday Wine Tastings

When: 5-7 p.m., Tuesdays

Where: Rollers Wine & Spirits

Details: Enjoy a wine tasting with live music and small bites led by Rollers’ certified sommeliers, featuring 4-6 new wines and some familiar favorites. Call 843-842-1200 to reserve your spot.

Upcoming events at Salty Dog

Here are the May events at The Salty Dog Cafe. For a complete list, visit saltydog.com.

UPCOMING EVENTS

Salty Dog’s Birthday Bash: All day, May 11

Salty Dog’s Preakness Party: Noon, May 18

MAY 11

Flavors of Piemonte, Italy

When: 10:30 a.m.-1:30 p.m., May 11

Where: Culinary Institute of the South Details: Kim Robinson is preparing a fourcourse meal highlighting the ingredients of the Piemonte region of Italy, including truffles, anchovies, hazelnuts and the Nebbiolo grape. tcl.edu

MAY THURSDAYS Wine Tasting

When: 5-7 p.m., Thursdays

Where: Jarvis Creek General Store

Details: Join friends at Jarvis Creek every other Thursday as you sip an assortment of wine, fireside. jarviscreek.store

MAY 9-10

Michael Anthony’s cooking demos

Sign up for one of these cooking demonstrations at Michael Anthony’s Cucina Italiana. Each class starts at 11:30 a.m. For details, visit michael-anthonys.com

UPCOMING EVENTS

May 9: Spring Seafood Cooking Demo

May 10: Mother’s Day Brunch Cooking Demo

Presents:

LIVE MUSIC around the Neptune Statue plus light appetizers & drink specials available for purchase from two Shelter Cove Harbour & Marina restaurants.

NO COOLERS OR OUTSIDE FOOD & BEVERAGES PERMITTED

THURSDAY NIGHTS • 6- 9 P.M • FREE ADMISSION

May 2: Deas Guyz

May 9: Target (featuring Headliner Horns)

May 16: Deas Guyz

PLEASE BRING CANNED GOOD DONATION FOR

SCAN & CHECK OUR FACEBOOK PAGE FOR SHOW UPDATES

LOCATED MID-ISLAND AT MILE MARKER 8, ACROSS FROM PALMETTO DUNES. *All events, weather permitting & subject to change. Limited seating, please bring a chair.

When: 2-5 p.m., the first Friday of every month

Where: Big Jim’s BBQ, Burgers & Pizza

Details: The first Friday of each month brings a tap takeover of three Southern Barrel Brewery draft beers to Big Jim’s. palmettodunes.com

When: 4-7 p.m., Thursdays

Where: Rollers Wine & Spirits

Details: Enjoy happy hour specials and live music at Rollers every Thursday. rollerswineandspirits.com

MAY 23

Rockfish & Lincoln & South Hoppy Hour Tasting

When: 6:30-8:30 p.m., May 23

Where: Rockfish Seafood & Steaks

Details: Enjoy a five-course tasting menu with 6-ounce pours at this beer dinner with Rockfish and Lincoln & South. rockfishhhi.com

When: 10 a.m.-2:30 p.m., May 12

Where: Buffalos in Palmetto Bluff

Details: Enjoy an all-you-can-eat brunch experience with bites, mimosas and live music. palmettobluff.com

Sports & Outdoors

Palmetto Bluff Conservancy events

With a vast outdoor classroom at its fingertips, the Palmetto Bluff Conservancy team members are ambassadors to each resident and guest, introducing them to this landscape in ways large and small, structured and informal. Tours, classes and workshops, programs, research and field trips are available to facilitate this environmental learning process. Check the website for a complete list of events. palmettobluff.com/conservation

UPCOMING EVENTS

Birds of a Feather: 3-4 p.m., May 7

Explore PBC: Marsh Ecology: 2-3 p.m., May 22

Brown Bag Lunch: Sea Turtles: Noon-1 p.m., May 29

Thank you for joining us on the course and for driving positive change in our community. Your commitment ensures that we continue to keep our neighbors healthy and strong!

COUNTRY CLUB OF HILTON HEAD

PRESENTED BY

May races

Sign up for one of these races and welcome the changing weather.

UPCOMING RACES

Sea Turtle Patrol HHI Mom’s Day 5K and The Loggerhead Loop: 8 a.m., May 11, Lowcountry Celebration Park

May Day 5K: 8 a.m., May 11, Bluffton Oyster Factory Park

Walkathon for ALS Cure: 9 a.m., May 11, Hilton Head High School Stadium

Mindful Triathlon: 8 a.m., May 19, Coligny Beach Park

HHI Freedom 5K: 8 a.m., May 27, Port Royal Plantation

MAY 14-16

Moss Creek Women’s Member-Guest Golf Tournament

When: May 14-16

Where: Moss Creek

Details: Tee it up for a Caribbean cruise, 36 holes of golf, food, entertainment, gifts and other prizes at this annual WGA event. mosscreek-hiltonhead.com

MAY TUEDAYS Yoga Class at Moor Spa

When: 6-7 p.m., Tuesdays

Where: Moor Spa Hilton Head

Details: Enjoy slow flow and stretch yoga with local treasure Jennie Garcia at Moor Spa. Call 843-681-6060 to reserve your spot. moorespa.com

MAY 22-23

Palmetto Bluff Reef Build

When: 1:30-3:30 p.m., May 22 & 2-5 p.m., May 23

Where: Palmetto Bluff

Details: Help The Outside Foundation build an oyster reef in Palmetto Bluff. This communitybased oyster recycling program creates new reefs out of old shells, ensuring a healthy oyster fishery in the future. outsidefoundation.org

MAY 5 PEDAL Hilton Head

When: All day, May 5

Where: Lowcountry

Celebration Park

Details: Ride with the Boys & Girls Club of Hilton Head Island to raise funds for the kids who need us the most. pedalhhi.org

2024 VIM CLINIC CLASSIC SPONSORS

Presenting Sponsor Palma Enterprises

Bill Stevens III

Charter One Realty

The Cypress Mavco

The Greenery

Palmetto Electric

Adventure Hilton Head

Alex & Dedria Cruden

Bishop Eye Center

Coastal States Bank

Friday FUNding VIM Volunteers

Hilton Head Dental

LUX - A Medical Spa

May River Dermatology

Mary Ellen McConnell

Monday Marvellettes VIM Volunteers

Ron Orlosky

Rollers Wine & Spirits

South State Bank

Thursday Jueves Wonders VIM Volunteers

Tuesday TEEsers VIM Volunteers

Richard & Casey Vanderveer

Wednesday Wizards VIM Volunteers

West Marine

Windermere Insurance Group

Prioritizing Your Protection

No one can predict the future - that’s why we have insurance. As an independent insurance agency, we do the difficult work of finding the best rates and coverages for your specific needs. We want you to spend less time worrying if you’re properly insured and more time enjoying your life. No one can predict the future, but Kinghorn Insurance Agency can make sure it’s protected.

happenings

Lectures & Classes

Art League Hilton Head Island classes

Learn a new skill and unleash your creativity with one of these art classes at the Art League Academy on Cordillo Parkway. For a complete list, visit artleaguehhi.org.

UPCOMING CLASSES

Pine Needle Basket Making: 1 p.m., May 9

Watercolor Trees: 3:30 p.m., May 21

Painting on Glass: 9:30 a.m., May 24

MAY TUESDAYS

Restorative Medicine Seminar

When: Noon-1 p.m., Tuesdays

Where: Fraum Center for Restorative Health

Details: Attend a free education event on the latest advancements in restorative medicine with a complimentary lunch. Learn how you can help your body heal itself with highly effective, noninvasive solutions to chronic pain. fraum.com

MAY 12

Mother’s Day PaintNite at The Bank

When: Noon-2 p.m., May 12

Where: The Bank HHI

Details: There is no better way to make memories with your mom than to treat her to lunch and PaintNite. paintnite.com

MAY 6

Resin Pour Art Class

When: 6 p.m., May 6

Where: Lincoln & South Brewing Company

Details: Learn how to create a beautiful resin-poured charcuterie board at this Resin Flow Art class. resinflowart.com

Coastal Discovery Museum events

The Coastal Discovery Museum presents a wide variety of classes for any interest. Here are some of our favorites this month. coastaldiscovery.org

UPCOMING EVENTS

Reptiles of the Lowcountry: 3 p.m., Wednesdays

Blue Crab Discovery: 9:30 a.m., Thursdays

Bugs & Blooms: 1:30 p.m., Fridays

Markets & Shopping

Farmers and Art Markets

Enjoy the local flavors of the Lowcountry with some of these regular farmers' and art markets:

UPCOMING MARKETS

Bluffton Farmer’s Market: Noon-4 p.m., Thursdays, 68 Boundary St.

Hilton Head Island Farmers Market: 9 a.m.-1 p.m., Tuesdays, Coastal Discovery Museum

Port Royal Farmers Market: 9 a.m.-noon, Saturdays, Naval Heritage Park

Forsythe Farmers’ Market: 9 a.m.-1 p.m., Saturdays, Savannah

The Saturday Market: 9 a.m.-1 p.m., Saturdays, The Bridge Collective on Calhoun Street

Beaufort First Friday: 5-8 p.m., first Friday of each month, Downtown Beaufort

Hilton Head Community Market: 9:30 a.m.-12:30 p.m., Saturdays, Shelter Cove Community Park

Farmers & Makers Market: 10 a.m.-2 p.m., Tuesdays, The Shops at Sea Pines Center

The Hilton Head Night Bazaar: 5-8 p.m., April 20, The Bank

Palmetto Bluff Farmers Market: 9 a.m.-1 p.m., May 22

Island Originals Local Artist Market: 11 a.m.-3 p.m., Wednesdays on the SoundWaves patio

JCGS Island Original Artists Market: 4-7 p.m., Tuesdays, Jarvis Creek General Store

MAY 16-17

Marco Bicego Trunk Show

When: 10 a.m.-5 p.m., May 16-17

Where: Forsythe Jewelers

Details: Join the staff of Forsythe Jewelers for the Marco Bicego Trunk Show and see jewelry that blends Old World Italian hand craftsmanship with tradition and imagination. forsythejewelers.biz

Wine Down Wednesday

When: 5-7:30 p.m., May 8 Where: Village at Wexford

NOW-MAY 8

Queen for a Day

When: Now-May 8

Where: Moor Spa Hilton Head

Details: Enter to win a luxury spa package valued at $1,000 from Moor Spa. Everyone who enters will be sent a gift card for $50 toward a one-hour massage or facial. The winner will be announced on Facebook on May 10. moorspa.com

MAY 10

Nacho-Ordinary Mother’s Day Celebration

When: 4-6 p.m., May 10

Where: Branches Hilton Head

Details: Head to the Branches Flower Bar to celebrate Cinco de Mayo and Mother’s Day with a margarita, nacho and mini-bouquet bar. branchesdesigns.com

JUNE 1

David Spade

SAVANNAH EVENTS

Now-May 12: Frank Stewart’s Nexus: An American Photographer’s Journey 1960s to the Present at the Telfair Museum

May 5: Doggie Carnival at Forsyth Park

May 6: Guest Chef Dinner featuring Jeremiah Langhorne of The Dabney in Washington, D.C., at Common Thread

May 7: The Art of Fashion: Jet Shenkman, Eponine London at the Jepson Center

May 10: Unturned Stone Wine Dinner at Wildflower Cafe on Telfair Square

May 12: Stomp at the Savannah Civic Center

May 16: TEDxSavannah 2024: Convergence at Georgia Southern University

May 29: Lowcountry Home & Garden Show at Savannah Convention Center

May 30: “A Taste of African Heritage” Cooking Class at The Forsyth Farmers Market

SCAD EVENTS

Don’t miss the latest events at the world-renowned fine arts school, Savannah College of Art and Design. scad.edu

May 3: SCAD Sand Arts Festival 2024

May 11: American Sign Language Tour

May 12: Wildcat Film Screening

May 17: SCAD Fashion

May 23-26: Little Shop of Horrors

GET TICKETS NOW

June 7: Fun in the Sun at Long Cove Club

July 12-21: Beaufort Water Festival

July 19: Sebastian Maniscalco at Enmarket Arena

July 25: Jason Aldean at Enmarket Arena

SAVE THE DATE

June 1: Branches Bloomin’ Bazaar at Branches Hilton Head

June 1: David Spade at Johnny Mercer Theatre

June 1: Street Music on Paris Avenue

June 2: Beaufort Symphony Orchestra “European Excursion” at USCB Center for the Arts

June 2: Beaufort Water Festival Sailing Regatta at Beaufort Yacht & Sailing Club

June 3: Sea Turtle Patrol HHI Turtle Talk at Lowcountry Celebration Park

June 4: HarbourFest Fireworks Kick-Off at Shelter Cove Harbour & Marina

June 4: Turtle Talk at The Dunes House

June 5: Global Running Day 5K at the Westin Hotel Hilton Head

June 5: Memories Do Matter Speaker Series at Memory Matters

June 5: Palmetto Bluff Farmers Market at The Farm in Palmetto Bluff

June 5: Craven Wine Dinner at Wildflower Cafe on Telfair Square

TO SHOWCASE AN EVENT

GO ONLINE

For more things to do, visit locallifesc.com/ things-to-do-hilton-head

You may be able to get your event in our Happenings section for free. Head to locallifesc.com, click “Contact Us,” and include a title, date, time, location, description, a link to the webpage and photos if possible.

Your child’s future begins now

INTRODUCING THE NEW BCSD TIDES PROGRAM

Qualifying rising 9th graders are invited to start their college or career journey early through the BCSD Tides Program. The new dual enrollment cohort partnership allows students to take all classes at TCL’s New River or Beaufort Mather campus and still participate in high school extra-curricular activities and athletics.

Students can potentially graduate with two associate degrees from the following areas (saving lots of time and money):

n Associate of Arts: University Transfer Pathway

n Associate of Science: University Transfer Pathway

n Associate of Applied Science/ Computer Technology: Programming, Networking, Cybersecurity

n Associate of Applied Science/ Business Administration

n Associate of Science/ Allied Health Science: Medical Assisting, Entrepreneurship/ Small Business Certificate

Enroll now for the 2024–2025 school year! For full eligibility requirements and more information, visit: www.tcl.edu/bcsdtides

the sun slip into the Daufuskie Island backdrop with your favorite cool drink, is truly the perfect way to experience Lowcountry living. Relax in the shade on comfortable bench seating, or stretch out on the trampoline and work on your tan. LOCAL Life Insider Tip: There is no better

way to take in a sunset than on the Salty Cat. Cheers. 232 South Sea Pines Drive, HHI • 843-671-7007 • saltycatsailing.com

FIRST TEE - THE LOWCOUNTRY Experience golf on the Island with the only par-3 course — perfect for instruction, children and senior play. Driving range, putting green and disc golf course are open to everyone. $10 donation for adults, $5 donation for kids — all you can play. LOCAL Life Insider Tip: You don't need to bring clubs — the pros at First Tee will lend you a set at no charge. 151 Gumtree Road, HHI • firstteelowcountry.org/about/openplayhours

AVOCADO BIKES Avocado Bikes is an electric bike rental and retail company dedicated to providing an elevated experience to a classic activity. For over 200 years people have been enjoying the magic of cycling, and we aim to continue this tradition. With quality at the forefront of our minds, you can enjoy a stress-free experience while cruising with us. Local Life Insider Tip: Free bike delivery when you rent two or more bikes.

807 William Hilton Parkway, Suite 100, HHI • 843-940-8112 • avocadobikes.com

Whether you’re a foodie looking to explore new culinary delights or a family seeking fun and engaging activities, these carefully curated selections of restaurants and activities have something for everyone.

THE SPICE & TEA EXCHANGE OF HILTON HEAD ISLAND We pride ourselves on the quality of our products and premium ingredients. Our spices are freshly mixed in small batches, underscoring the emphasis we place on freshness. Our tea leaves are carefully prepared to maintain their flavor and nutrients, ensuring each cup is a testament to excellence. LOCAL Life Insider Tip: The Spice and Tea Exchange's Tea Bar is now open! Coligny Plaza, #A7, HHI • 843-715-3770 • spiceandtea.com / hiltonhead

BISTRO 17

A favorite local restaurant on Hilton Head Island for years. The delicious country French cuisine is unique to the area, justly renowned for the quality of ingredients, delicious dishes and the infinite variety of local wines to accompany them. Bistro 17's menu features both American and French specialties. LOCAL Life Insider Tip: Ask to sit on the outdoor patio, watch the boat traffic, and enjoy the sunset. 17 Harbourside Lane, HHI • 843.785.5517 • bistro17hiltonhead.com

TANGER HILTON HEAD Shop two Tanger Hilton Head centers, located just one and two miles west of the Hilton Head Island bridge, and save at over 90 top designer name-brand retailers. Enjoy dining at a variety of on-site restaurants and eateries. Visit our website to learn more about upcoming events and promotions. LOCAL Life Insider Tip: Visit the Tanger Hilton Head website for promotions and fun family events throughout the year! 1414 Fording Island Road, Bluffton • 843-837-5410 • tanger.com/hiltonhead

Peachy keen

“During a meditation class when everyone was quiet and still, we heard a rustling noise and were surprised to see a baby raccoon stealing a peach from a brown bag that a lady brought for a friend in the class. I grabbed my camera and snapped this photo of the cute little thief enjoying its snack in a nearby tree.”

— LINDSAY PETTINICCHI, HILTON HEAD ISLAND

Dolphin Head Recreation Area, Hilton Head Plantation

The Most Beautiful Place in the Lowcountry

Explore the epitome of luxury living at Colleton River Club.

Immerse yourself in a lifestyle of leisure, where every day feels like a retreat.

Tee off against panoramic views, indulge in world-class amenities, and unwind in the serenity of waterfront living.

We’re more than a Club. We’re a Community.

MarcoBicegoTrunkShow

Thursday,May16,10AM-5PM

Friday,May17,10AM-5PM

EnjoyacomplimentarygiftwithyourMarcoBicegopurchase.

TheShopsatSeaPinesCenter

71LighthouseRoad|HiltonHeadIsland

843.671.7070|FORSYTHEHHI.COM