Southern
SOIL a growing food
movement
Volume 5
spring issue 2022
2
Contents
a growing food movement
08
12
SEEDS OF CHANGE
GET GOING WITH KIRA KING
PAGE 08 \ A NEW CHAPTER FOR SOUTHERN NATIVE PLANTINGS
PAGE 142\ WHAT TO DO THIS SPRING
18
22
THE FOUR AUNTIES
SMALL FARM SPOTLIGHT BLUEBERRIES
PAGE 18 \ RICE
PAGE 22 \ GREENWAY GARDENS
04....... EDITORIAL 30....... NATIVE PLANT HIGHLIGHT
26
PAGE 26 \ GEORGIA’S TOP FRUIT
34....... SOME KINDA GOOD
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Editorial A Lesson from the Derby Whether you’re a fan of the Kentucky Derby or not, chances are you may be familiar with this year’s winner - Rich Strike. A last second entry only able to race because another horse was withdrawn, the odds were literally and figuratively stacked against him. In an interview a few days after the win, trainer Eric Reed responded to a question about whether or not he had truly believed that his horse could win the race. He replied that they had wanted the chance to run the race and had reason to believe that if they could get that chance, they’d be prepared to run their best race.
4
He also commented that people thought he was crazy for making the effort of being present at the Derby even before he was officially in the race (as that was not finalized until about two minutes prior to the start). But he knew that IF the opportunity came, he wanted to be prepared to answer the call. What a great lesson for us all! What a different race it would have been if he had not taken the risk, put his neck out, looked foolish to others and gone ahead and prepared as if he was indeed going to run. And what a missed opportunity for him and his entire team it would have been had they stayed home instead. It really made me think about ensuring that we have a strong, viable, sustainable local food system. Yes, there are people who think it’s foolish to learn to
grow food for yourself or to pay more money for food that is produced locally or indeed to step out and take the risk of growing food for others. But, as we know from the past couple of years, having people ready to answer that call when it comes, makes all the difference in the world! It’s so important to continue to grow our local food movement. Continue to become better at growing our own food. Continue to support our local farmers and producers. Continue to come together as a community in mutual support and growth. Continue to build a strong local food community.
Many hands It takes many hands to keep Southern Soil going and to keep bringing the stories of our local food system to readers. I’m grateful for those who are willing to use their hands to write and share their
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views and bring their voices to the conversation. In this issue that includes: Rebekah Faulk Lingenfelser, Heather Brasell, Kira King and Matthew Raiford. I’m grateful for my sister, Kelly White, who uses her talented hands to put this magazine together. 5 I’m grateful for the hands that lift this work and make it possible to move forward through sponsorships and advertising. All those hands. Coming together to do something meaningful. It was an honor to be able to do this photo to help And a special “thank you” to the Byrd family of H.K.
demonstrate the passing of both literal seeds and
Farm in Cobbtown - Dorothy, Michael and Mya for
the seeds of knowledge and understanding and
graciously volunteering your hands for my idea for
connection to the earth from one generation to the
a photoshoot (and for not making me feel like too
next.
much of a crazy person for showing up at your house with a six foot step ladder and a bag of rice at sunset), and to Natasha for doing all the work of arranging it.
LeeAnna Tatum
LEEANNA TATUM, Editor
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Southern
SOIL a growing food
movement
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Seeds of Change
By LeeAnna Tatum
In 2020, we lost an important member of our
come to love - in part because of the passion she
community. Karen Smith not only made an
herself had for them!
important contribution because she was a vibrant and generous person in her own right, but she also
So, I was delighted when I learned that life is
was the founder and driving force behind Southern
springing forward once again at the nursery as
Native Plantings (SNP) at Longwood Plantation -
new management is taking what Karen planted
an important source of native plants and organic
with zeal and enthusiasm and carrying it into the
starts for farmers, gardeners and pollinator-lovers
future; ensuring that her legacy of plants, especially
from Augusta to Savannah.
natives, will continue.
9 Landon Hall, having become passionate about growing food for himself and his family, started his own company, Forage, in 2020, to help supply others with the know-how, right ingredients and initial labor to help them get off to a good start growing their own food.
Her passing hit many of us hard. Even though she and I were not close friends, I had interviewed her a number of times for Southern Soil and I was a fairly frequent shopper at the nursery. And there was just something about Karen that sparkled … if you met her, you know what I mean.
One of the “right ingredients” Landon used came from Longwood Plantation, LLC (the site of SNP and owned by Karen’s widower, Mike Smith). When his usual supplier quit carrying it, Landon went straight to the source and began getting to know Mike, and through their conversations, Karen as well.
But the other aspect of losing Karen, meant that we
Landon needed room to grow his business which
also lost access to the plants that many of us had
was currently being managed from his yard and the (con tinued on page 10)
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Native plants will stay a priority at the nursery, but Landon and Amara will be bringing their own passions to the business as well. Edible landscaping and growing food is the central theme to both of their gardening backgrounds and will be an important aspect of SNP moving forward. “We’re working on that (reviving the nursery) and trying to balance a slightly new direction we want to go in with raised beds, vegetable gardens, edible landscaping and things like that while honoring the natives because that’s such a niche and I’m really excited to fill that,” Amara explained.
greenhouse and the many plants in the surrounding 10
nursery were in need of some care - a match made in heaven!
Reopening the nursery under the name Southern Native Plantings is temporary as the nursery is being folded into Landon’s existing business, Forage. The two concepts will merge into a bigger picture of sustainable landscaping and gardening with both native plants and plants for food taking Shortly after Landon agreed to lease the space,
center stage together.
Amara DeReinzo, an edible landscaping enthusiast with greenhouse experience, called SNP (not
“My business was originally built around raised
realizing it had not been operational) looking for a
beds and I try to keep it very simple,” Landon
greenhouse job.
explained. “What we’re doing now is pivoting a little bit - we’re still doing that - but we’re trying to
Another serendipitous match and things started
envision the yard as a whole foodscape. We’ll have
coming together.
raised beds, but we’re also going to incorporate
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native pollinator plants.”
love and appreciation for the role of natives in our ecosystems and in food production too.
“And Amara has been really instrumental in helping out with that side of things,” he continued. “She’s
Amara and Landon did not have the opportunity
very knowledgeable when it comes to that. It’s
to meet Karen herself, but both expressed a deep
definitely something I’m going to incorporate more
respect for her work and a growing sense of
of going forward.”
connection to her not only through the plants she left behind but also through the stories that have been shared with them throughout this process. “I am more and more amazed by Karen every week,” Landon expressed as he discussed the journals they’ve found and many places on the property with an unexpected grove of pawpaws or other native plantings. “Working in the industry, I remember that when Karen died - it was a big deal,” Amara stated. “I didn’t know anything about her, but I remember my boss saying it was such a huge loss and wondering who would fill that gap. And when I started working here, I realized … oh, that’s where I am. So that was a little surreal.” “I see her everywhere,” she continued, “her genius shines through. There’s a lot of love there. Just continuing that dedication is a privilege.”
While bringing in more fruit and vegetable plants, they will also continue to grow and sell native varieties. Though it is admittedly something they are both still learning more about. It’s true that I didn’t know Karen very well beyond our professional interactions, but I think she would approve. I think she would be the first to admit that she didn’t know everything there was to know
Amara and Landon are both committed to helping other people learn to garden and are especially excited to be able to help beginners. They are looking forward to getting back into some of the market spaces where SNP had a presence in the past. And are eager to do their part to help get a garden in every yard that will not only help provide food for the people who live there, but for the native wildlife as well.
about native plants either, but that didn’t stop her from sharing what she did know and spreading her
You can read the article on Karen here:
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Photos courtesy of Kira King
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Get Goingwith Kira King Kira King has a 4-acre homestead in Savannah, Georgia with her husband, daughter, and menagerie of animals. After graduating from the University of Georgia with a journalism degree, she began her own social media marketing company which over time morphed into a homesteading blog and podcast. The Homestead Kings treasure local and sustainable food practices beginning in the home, the simple lifestyle that homesteading provides, and the companionship they share with their animals. They didn’t grow up in the homesteading or farming way of life, but Kira says they got there as quickly as possible and still learn something new every day.
Wh a t t o d o t hi s S p r i n g 13 Spring is the culmination of a season (or two if you’re a little more north) of restrained energy now surging out from mother nature. Trees are blasting pollen to the ends of the earth and putting out new leaves. Sleepy bulbs and perennials are slowly emerging from the bare ground. And, you are soaking in every bit of beauty and warmth that accompanies this wondrous season or you should be. Spring in the South is something to behold. It’s why thousands of visitors flock this way for the seasonal show, but it can be easy for those of us who live here to take it for granted. It is a busy time, especially in the garden, and it’s easy to get caught up with the doing and not the enjoying. This spring, let’s take time to intentionally slow down for a minute in between the cleaning and the planting
Southern heat and humidity ramp up.
In the Garden Oh, the thousands of things you can be doing in the garden during spring! Where to begin? It can be overwhelming but don’t fret. Take it one plant at a time. We talked about soil health in the winter issue, so your dirt should be ready to go! (If it’s not, visit that issue for some handy tips. It’s never too late to create healthy soil.) So, now what? It’s time for seeds and transplants and all the exciting things that make a gardener’s heart swoon. What will you be planting? Things you enjoy eating of course! (con tinued on page 1 4)
to enjoy the world’s beauty before that famous
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What use is it to plant corn if you’re not a fan of
of the sweetest fruit you’ll ever taste. Plant them
corn? No! Plant your favorites.
before it gets too hot so they don’t go into shock or stress while trying to get established.
Here are a few ideas: •
Sweet Potatoes
•
Tomatoes
•
Beans
•
Melons
•
Squash
•
Cucumber
Make sure that whatever you plant that you mulch it heavily. Even some of our spring days can be upwards of 85 degrees, and young plants need adequate moisture to build their root systems. Mulch will provide that protection as well as shelter your soil from the sun’s rays leaching its nutrients, nutrients your plants need to feed off of to thrive.
We are blessed with a wonderful climate for growing good, wholesome edibles. It’s as simple as picking up seed packets or buying starts from your local nursery and reading the tag for when and how to plant them. Truly, that effortless. If annuals aren’t your thing, try planting berries and fruit trees, the gifts that keep on giving. They’re low maintenance once established and provide some 14
If you free-range your flock or even if you have wildlife pressure, now is the time to think about keeping them out of the garden. There are a number of ways to do this, but a good ol’ wire fencing on posts does the trick most of the time. Your birds will also enjoy any spent plants from your winter crops. Save the seeds if you can, and
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then watch the chaos ensue as you toss them
are a wonderful step into having your own home
those bolted leafy greens. There are fewer simpler
diary. Just think of the cheeses you can create…
pleasures in life than watching chickens chase
They’re absolutely adorable too so that doesn’t
each other for treats.
hurt. As always, check to make sure your country ordinances allow any animal you’d like to have, and
If you’re in the market for new and fun animals,
do your due diligence on the care they’ll need. Every
there’s an abundance of dairy goat bucklings and
animal is different and has different needs.
doelings available this time of year. Dairy goats
In the Home It’s hard to be indoors when the outside is beckoning, but we do still have some rainy days and there are still things to be done inside. Spring cleaning is a real thing and a fabulous opportunity to freshen up your home. Think about deep cleaning those places that rarely get attention. Looking at you, baseboards. (con tinued on page 16)
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Open up your windows and let fresh air infiltrate every room even if it’s just for ten minutes a day. It’s amazing how big of an impact that can make on the staleness of your home. Take down your curtains and give them a good wash or better yet, switch them up to a lighter fabric for the warmer months. Scrub your floors and beat out your pillows
I’m tired just writing it all, but it really is only once or twice a year that your home needs this type of attention. It’s a breathing thing full of constant life and activity. It deserves some deliberate care every once in and while, besides the normal, weekly chores.
and cushions. The amount of dust those items
In the kitchen, it’s an interesting time of year. You
hold is astonishing. Vacuum the upholstery you’re
may have some late winter veggies coming in from
unable to take outside and the ceiling fans. Wipe
the garden like lettuce or peas, but the in-between
down the range, hood, refrigerator shelves and
seasons harvesting can prove challenging for
drawers, small appliances, cabinet doors, and the
meal prep. Strawberry season is here or near, and
inside of drawers. Rifle through your clothing and
that’s always exciting, whether you’re going to can,
see what you can part with. If you haven’t worn it
freeze, or dip them in dark chocolate. Enjoy this
in over a year, it’s time to be donated or sold. The
slower time in the kitchen because come summer,
valuable dresser or hanging space is worth the
there’s going to be a whirlwind of activity happening
pain of saying goodbye. Wood polish your wooden
in there with all your harvesting, creating, and
furniture. Give dirty walls or painted furniture a
preserving.
good scrubbing or a nice, fresh coat of paint. You get the idea. 16
In terms of beverages, try your hand at homemade ginger beer. It’s non-alcoholic despite the name. All it takes is a homemade ginger bug (maintained much like a sourdough starter), fresh ginger or turmeric, a little sugar, and a squirt of lemon juice. After the fermentation and bottling process, this fizzy, zingy drink is incredibly refreshing and the perfect thing to fill your glass with on a warm spring’s day.
SPRING IS THE SEASON OF REBIRTH AND RENEWAL. ALLOW YOURSELF TO FEEL THAT NEWFOUND WAKEFULNESS WHILE YOU TICK AWAY AT THE SEASONAL TASKS AT HAND.
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Make Your Own Ginger Beer
4.
Let cool completely. If it’s too warm, it will kill the wild yeast that makes this beverage
In order to make your own ginger beer, first you’ll
probiotic rich.
need a ginger bug, a liquid starter culture, full of wild yeast from the environment and from the skin
5.
Optional: add 1 tbsp lemon juice.
6.
Add 1/2 cup strained ginger bug into
of the ginger. It only takes three ingredients and around 5-6 days to make.
completely cooled liquid. 7.
Ginger Bug
Pour over ice and enjoy OR pour into fermentation safe bottles to carbonate. Keep at room temp and burp bottles once a day to
1.
Pour 1 cup of (filtered) water into a glass jar.
prevent explosion until you reach your desired
Add 1 tbsp sugar (organic if you have it) and
effervescence level.
1 tbsp finely chopped or grated ginger (with skin). Stir. Cover with a cloth and secure with rubber. Let sit for 24 hours.
8.
Refrigerate or pour over ice and sit back and enjoy your very own homemade, sweet and spicy, fizzy ginger beer!
2.
Add 1 tbsp sugar & 1 tbsp. Stir. Let sit 24 hours. Repeat this step for 3-4 days or until you see lots of bubble activity.
3.
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Cover with lid and refrigerate until use, remembering to “feed” your starter with the ginger/sugar ration once a week or use directly to make ginger beer!
Ginger Beer 1.
Pour 2 quarts water into pot and turn burner on high heat.
2.
Chop 1/4-1/2 cup ginger, leave skin on, and throw into water. Boil ginger for 15-20 min.
3.
Add anywhere from 1/2 cup to 1 1/2 cup sugar depending on desired sweetness. Stir until dissolved.
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The Four Aunties: RICE
by Matthew Raiford, a chef and sixth generation farmer
They came in the braids of Africans who were
to recreate the Rice Coast on the coasts of South
stripped, shackled, and placed head to foot in
Carolina and Georgia.
the belly of ships named White Lion, Monrovia, Clotilda, and Wanderer. Their voyages to the
Rice is not indigenous to North America and
hinterlands from the west coast of Africa helped
when it was first introduced to explorers and
to create food ways that have evolved from
slave traders became an instant economic
survival food to delicacies that are coveted by
staple in the “New World”. However, the planting,
even the richest of palates.
cultivating, and gleaning of rice involved machinery and technology that the south did
The P.O.W.R Aunts (peas, okra, watermelon, and
not possess at the time of its presentation.
rice) have been a source of sustenance since its
Additionally, the land and environment needed
arrival upon the coastal shores of what is now
to be conducive to the production of rice that
known as the Gullah Geechee Heritage Corridor.
mirrored the West African coast.
In this series we will see the aunts as individuals and collectively.
The Mende women of Sierra Leone had been the cultivators of rice for four millennia in their native
Oftentimes the main economic staple crops of
land of Sierra Leone and present-day Liberia
slavery are synonymous to cotton, which was
and brought the seeds in their cornrows to be
planted and picked in the Lower Piedmont region
introduced to the fertile soil of South Carolina and
of middle Georgia. Although rice is mentioned
Georgia coasts.
last in the acronym, she is the most powerful and complimentary of the aunts. Rice can be
Tidewater or the low country of North Carolina,
paired with any protein or vegetable and is
South Carolina, Georgia, and Florida has an
the centerpiece of soups, perloos, and various
abundance of swampy marshlands that were
entrees.
needed to be converted into rice fields. From north to south, the Tidewater land masses of
This grain was used as a survival food to sustain
the coast of Georgia is 126 miles. The land is
the sons and daughters of Sierra Leone who
encamped by the St. Marys, Savannah, Satilla,
were shipped as livestock to be forcefully used
Ogeechee, and Altamaha rivers.
for free labor. There are two strains of rice, Oryza Galderma (African) and Oryza sativa (Asian),
Because these areas are reminiscent of the
the former is a sub-Saharan grain that was
coast of Africa, it only made sense to bring
transported from the Rice Coast of West Africa
(con tinued on page 20)
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Photos by LeeAnna Tatum (con tinued f r om page 19)
skilled laborers from the original Rice Coast to create a doppelganger of the sister coasts of Georgia and South Carolina. Although cotton was known as “king”, the everreigning Queen was rice and by 1850, 71 rice planters produced 100,00 pounds per unit. Rice quickly generated wealth in both South Carolina and Georgia creating the Rice Aristocracy which distinguished the cotton planter (plantation owner) and rice planter (plantation owner). By 1860, Georgia reigned in rice production, primarily because of the hydraulic system produced by the Altamaha River that ensured the maturation and development of rice which had become the source of 90% of rice eaten in North America and the world abroad. Our waterways are one of the best descriptions of our foodways. It expands far beyond pouring rice into a pot of hot water-stirring while pouring and allowing it to boil. It 20
reaches further than ensuring that every grain is defined and pronounced unless otherwise used for fritters. Rice is a time traveler that stowed away in the hair follicles of
Living and farming on land that has been owned by their family since the mid 1800s, these hands belong to Dorothy Byrd, her son Michael and his daughter Mya. They represent the fourth, fifth and sixth generations living out the legacy of hard work, perseverance, integrity, self-reliance and the entrepreneurial spirit of those who came before.
an Ancestor with the prayer that the three-month (plus) journey in darkness would end with them both alive on arrival. She was then placed in the ground with the hope and belief that although she was no longer in the womb of Mother Africa, she would not only grow, and survive-she would thrive. She was once turned into mush to serve as nutriment for her captive transporter and became an economic staple in the building of the Old South. We now behold her as the centerpiece of meals for all people despite religion, race, creed, or belief system and any Gullah Geechee would
HK Farm in Cobbtown was incorporated by the 12 siblings of the fourth generation and is currently owned and operated by the fourth and fifth generation farmers who are training the sixth generation to care for the soil and animals, plant seeds, and to continue the legacy.
look puzzled if there is none on the table in any form when dining. She is our ever reigning and versatile Queen - she is Rice!
Learn more about the author, Matthew Raiford, click here.
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Small Farm
Spotlight
I n t h is series, g et t o kn o w mo re a b o u t t h e sma ll far m o p era t io n s t h a t a re u sin g su st a in a b le met h o d s t o help meet t h e lo ca l d ema n d f o r f resh f o o d . An d meet the f a rmers t h a t a re ma kin g it h a p p en !
Established in 2018, by husband and wife Roger
and we thought we should probably be producing
and April Westover, Greenway Gardens is located
more of our own stuff,” Roger explained.
in Waycross. A market garden with seasonal vegetables, edible flowers and microgreens; it is
After growing food for themselves with enough
situated on ¼ acre.
left over to begin selling at local farmers markets, Roger went a step further in 2018 and met with
22
The Westovers first converted their suburban
Chefs Dave Snyder and Francisco Jimenez of
backyard into a suitable growing space to begin
Halyards Restaurant on St. Simons Island (an
growing more of their own food around 2014.
introduction facilitated by Southern Soil).
“Seeing how things were going in the world, even
“That day when I met Francisco and Dave, I was
back then. It was a little more subtle but there were
able to walk out of that meeting and tell my wife,
things happening. And April and I talked about it
‘we can sell vegetables to restaurants’. We were
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is available through the weekly WayGreen online market and through various farmers markets throughout the season. You selling at farmers markets before that, but when
can also find
my brain clicked and I said, ‘hey we can be a market
their produce
garden’ - that was the day.”
on the menus
Roger and April use the deep-mulch system of gardening (as documented in the film “Back to
of numerous St Simons Island restaurants.
Eden), their garden is Certified Naturally Grown and
To learn more about the Westovers and Greenway
Homegrown by Heroes certified. Their produce
Gardens, LLC, follow them on Instagram.
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Blueberries:
Georgia’s Top Fruit
by LeeAnna Tatum
A powerful little fruit, blueberries are touted for their
flowering and then as the fruit was setting. Too
health benefits and pack a punch with flavor and
warm temperatures in January combined with the
nutrition. Blueberries are grown commercially on
freezing temperatures a couple of months later,
every continent except Antarctica, with the United
made for a disastrous season. In many cases,
States being the top global producer. Demand in
farmers lost approximately 90% of their crop.
the fresh blueberry market continues to grow and production more than doubled between 2010 2019 reaching nearly 1 million metric tons globally. Here in Georgia, we are fortunate to be among the top producing States in the US. Southern highbush and rabbiteye are the two varieties grown here commercially. Most of Georgia’s blueberry growers 26
are located here in South Georgia. We have large farms, small farms, conventional farms, organic farms, farms that are picked by migrant workers, farms that are picked with machinery (harvesters) and more. Even though the US is the highest producer of blueberries, we still import berries from other countries as well. There are ways to help our local organic blueberry growers. As always, buying directly from a farmer you know is best! But if shopping for berries in the
Freezing the buds in an attempt to save them
grocery store, make sure they were grown in the
from 20 degree temperatures. (McCranie Farm)
US. And buy in season. Blueberry season generally starts in late April and goes through July.
Be sure to give them extra support this year to help them recoup some of their losses. Late berries will
2022, has been a hard year for our local growers
fare a little better and will start ripening from now
as two late freezes hit as the early varieties were
through early July. Get out there and buy some!
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You Pick! Located just outside of St Marys, is Morning Belle Farms. This family owned and operated you-pick blueberry farm is certified organic. John and Jennifer Parham had their first season with the farm in 2021, but the farm has been operating for about 12 years. Jennifer and John Parham
to get out a little bit and be outside,” Jennifer explained. “And
27
we wanted our boys to have an understanding of where their food comes from other than the grocery store.” The farm was originally established by Dr. Gerard Krewer who is considered one of UGA’s blueberry
During its peak
pioneers (he even has a blueberry variety named
last season, there
in his honor). The farm changed hands prior to
were often close to 100 cars along the road to the
the Parham’s purchase and both previous owners
farm and many of the customers have been visiting
have been instrumental in helping this new farming
for years.
family learn the ropes. “We stay busy…, “ Jennifer said of their 2021 “Our backgrounds don’t have a lot to do with
season, “we have people who come from all over
farming. John is a pilot and I am a nurse. We
the place, they plan their vacations to get here for
had been looking for property for our four boys
the season and they’ve been doing it longer than we (con tinued on page 28)
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(con tinued f r om page 2 7)
have - coming through to visit this farm. I feel like
Jay likes to think outside the box and has become
you-pick is one of those things that can become a
known for his slightly unconventional methods
tradition that you do with your family.”
around the farm like raising cattle alongside goats to help with parasite control (the two species have a symbiotic relationship that helps keep both healthier than they would be on their own). “Fertilizing plants organically is a challenge but I bought a feed mixer wagon to feed my cows, I take bark and mix it with chicken litter and put it down the rows - we do that every year to add organic matter, for weed suppression and fertilize them all at the same time…. We can put it right down the row exactly where it needs to be,” Jay explained.
Commercial Grower McCranie Farm located outside of Metter grows organic blueberries for the commercial market. 28
You won’t find their name on an end product, Jay McCranie prefers to do the growing and harvesting and leaves the marketing to others. He sells his entire crop to Byne Blueberry Farm* located outside of Waynesboro. Jay grew up on the land he now farms. Before it grew blueberries, it was used for conventional row crops. McCranie Farm has 12 acres of certified organic blueberry farm. Jay chose to go the organic route for the better market and because the idea of sustainability appealed to him. But it’s been a tough few years in that market as weather patterns in Georgia have made crops not produce at their peak and with Mexico flooding the market with cheaper and more readily available product early in the season, those premium prices have come down.
He’s learned a lot about successfully growing blueberries over the years, but there a few things
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that there’s simply no accounting for.
grower for decades and has come up with dozens of ingenious uses for every berry harvested on his
“We can control most anything but springtime in
farm.
Georgia,” Jay conceded. Berries are graded for the fresh market (the ones you see in the clam-shell packages at the grocery store). These are the berries that receive the No. 1 rating and are free from blemishes, meet color and ripeness standards, have no broken skins or leaks. As you can imagine, there are many berries harvested on a commercial farm that do not meet those standards. But those berries do not need to go to waste - that’s where value-added products come into play. These less-than-perfect berries go Mother Nature is indeed a force to be reckoned
on to become an ingredient item instead of a whole
with. Along with the increasing unpredictability
fruit.
of springtime temperature fluctuations here in Georgia, the wildlife also brings its own set of challenges. 29
“We have substantial deer problems. Everything likes a blueberry - coons, squirrels, deer, you name it - and we do the best we can. We’re not hard core, we don’t get crop permits and shoot them, we realize that’s part of giving back. We hope they don’t eat it all! We’ll come out here and try to run them out of the field, but we just run them from one end to the other, they’re almost laughing at us.” Despite the challenges, Georgia’s blueberry growers like Jay keep at it year after year and do their part to help ensure that the rest of us can continue to enjoy Georgia’s top fruit, the blueberry! *You can read about Dick Byne and his organic blueberry farm in the third issue ever published of Southern Soil, “Byne Blue Farm: leading the way in organic farming”. Dick has been an organic
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Red buckeye is an attractive shrub in spring and summer.
a growing food movement
Native Plant Highlight: Red buckeye / Aesculus pavia
Article and photographs by: Heather Brasell heather.brasell@gmail.com; 229-339-3966
This article is courtesy of the Coast Plain Chapter of the Georgia Native Plant Society. The GNPS is dedicated to promoting the stewardship and conservation of Georgia’s native plants and their habitats. The Coastal Plain Chapter serves the people in the Coastal Plain ecoregion of Georgia. This includes all areas south of the Fall Line in middle Georgia, from the Alabama and Florida borders to the Atlantic ocean. To learn more, please visit their website.
At this time of year, mid-April, my red buckeyes (Aesculus pavia) are in full glory with humming birds buzzing around to drink nectar. It is such a beautiful sight that I have just planted a short hedge of them to guide people through my garden. Red buckeyes are in the horse-chestnut (Hippocastanaceae) family and are named after the 16th century Dutch botanist Peter Paaw.
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Red buckeye is a very attractive deciduous shrub to small tree (10-20 feet tall) that is native from North Carolina to central Texas, through north Florida, and north to Illinois. They thrive on moist soils in partly shaded sites, so you will find them in the understory of mixed hardwood communities, including along streams and on slopes. Foliage is handsome and easy to recognize. Leaves are large, palmately compound, and are arranged opposite each other on the stem. Five lance-shaped leaflets join from the same point on the long stalk.
Large flower clusters are spectacular in April and May.
Each leaflet is up to 6 inches long and 2 ½ inches wide. They are glossy dark green on the top surface
feature plant in your garden only from early spring
and paler whitish color and fine hairs underneath.
through summer.
Leaflets have toothed edges. The leaves fall early, often dropping by late summer, so consider it as a
Flowers are spectacular, occurring in April and (con tinued on page 32)
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May. This coincides with the northern migration of ruby-throated humming birds (Archilochus colubris), which are the main pollinators for the species. Numerous flowers form in clusters nearly a foot long at the end of stout twigs. Each flower is 1 – 1 ½ inches long. They are vivid red, with four
Red tubular flowers attract humming birds.
dissimilar red petals emerging from a red calyx to form a tubular shape. The upper flowers in a cluster are male and have only stamens. Lower flowers in the cluster are perfect, with both male and female parts. The yellow stamens barely poke out of the end of the tube, but the rounded red stigma is
disappeared. Next year, I will use some kind of
clearly visible emerging from the tube.
cage to prevent them from being eaten. Because the seeds have a high fat content, they decompose
The fruit is a large, brown, husked capsule. Unlike
quickly. If you want to propagate them, be sure to
husks from fruits of other species in the horse-
plant them immediately, they mature, as soon as
chestnut family, red buckeye husks are smooth and
they are firm and brown.
not prickly. The capsule contains 1-3 large, glossy
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reddish-brown seeds (“buckeyes”). Even though
Red buckeye can be used as a feature plant, for
the seeds are toxic, they are eaten by squirrels. I
screening, or in woodland or rain gardens. They
tried to propagate some last year and every seed
should be planted in part shade, protected in particular from afternoon sun. Soaking with water during droughts will delay leaf loss. However, avoid over watering because this can cause leaf spot diseases. Plants are moderately resistant to deer browse. When you plant red buckeye, be aware that seeds and young shoots are
Leaves are palmately compound with serrated edges.
a growing food movement
toxic to humans and dogs. They contain saponins,
References
alkaloids, and glycosides that can cause a variety
Chafin, L. G, 2016. Field guide to the wildflowers
of symptoms, including kidney failure. Toxicity is highly variable, depending on the plant part, season, as well as the age and condition of the person. Indigenous people crushed the toxic plant parts
of Georgia and surrounding states. Athens, GA: University of Georgia Press. Hamel, P. B., & M. U. Chiltoskey. 1975. Cherokee plants and their uses – a 400 year history.
to stupefy fish and make them easier to catch.
Illinois Wildflowers. Red buckeye. https://www.
Cherokee people used the nuts as a poultice for
illinoiswildflowers.info/trees/plants/red_buckeye.
swellings, sprains and infections. They also used
html
teas made from bark to help delivery and stop
Lady Bird Johnson Wildflower Center. Plant
bleeding afterwards. Roots were used to make a soap substitute. A black dye can be extracted from the wood. Red buckeye is a beautiful plant for your garden, attracting hummingbirds and feeding squirrels.
database: Aesculus pavia. https://www.wildflower. org/plants/result.php?id_plant=aepa North Carolina State Extension. Aesculus pavia var. mpavia. https://plants.ces.ncsu.edu/plants/ aesculus-pavia-var-pavia/
However, be careful where you plant it and be sure children and dogs don’t eat the seeds. 33
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Photo courtesy of Rebekah Faulk Lingenfelser
a growing food movement
Some Kinda Good in the Neighborhood by Rebekah Faulk Lingenfelser Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.
Shrimp and Penne Pasta Salad with Encore Greens and Broccoli Happy Springtime, Southern Soil readers!
never planted your own herbs, start small with a
It’s that time of year when my heart and soul come
few windowsill pots and
alive, right alongside the earth. I just love everything
“grow” from there.
35
about this season, from the food to gardening. As I write this article, I’m sitting on the patio right
As many of you know,
next to my backyard
Southern Soil and
herb and vegetable
Billy Botanicals have
garden, admiring my
partnered together to
lush green tomato
provide local, in season
and jalapeno plants,
food bag delivery
and fresh herbs. It is
service right to my front
incredibly rewarding to
door, so that my article
grow your own food,
“Some Kinda Good in
and to watch the yellow
the Neighborhood,” can
buds bloom into actual
bring you recipe ideas
food for harvest. It
for cooking what’s local and in season now. This
never gets old! This
season, I’ve been the recipient of some beautiful
year, I’m growing the
greens, organic sprouts and fresh broccoli, and I’m
herbs I cook with the
excited to share a few recipe ideas I’ve whipped up
most, including basil, lemon and English thyme,
in the kitchen using these fine ingredients.
oregano, parsley, mint and rosemary. If you’ve (con tinued on page 36)
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As always, I encourage you to get out and shop at your local farmers market, or sign up for your own farm bag delivery service to enjoy all the goodness Southeast Georgia has to offer. When you cook with quality ingredients, they are hard to mess up! My Shrimp and Penne Pasta Salad combines wild Georgia shrimp with al dente whole wheat penne, crisp salad greens and bright cherry tomatoes. Fresh broccoli cooks in the same pot as the pasta, saving time and adding more vegetables to this good-for-you dish. Healthy and light, you can top it with your favorite dressing, such as caesar or Italian, and pair it with a fruity, crisp wine, such as Pinot Grigo and Sauvignon Blanc. Let the good times roll!
Shrimp and Penne Pasta Salad with Encore Greens and Broccoli
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•
1 lb Wild Georgia Shrimp
•
2 cloves garlic, minced
•
1 tablespoon olive oil
•
1 bag Billy’s Botanicals Encore Greens
•
½ pint cherry tomatoes, sliced lengthwise
•
1 small head of fresh broccoli
•
1 box whole wheat penne pasta, cooked according to package directions
•
½ cup Caesar croutons
•
¼ cup Billy’s Botanicals Arugula Mix
•
Fresh Parmesan shavings, optional
Cook pasta according to the package directions, and add fresh broccoli to the pasta to boil simultaneously. Drain and set aside. Season shrimp with salt and pepper on each side. On the stovetop, set a large skillet over medium heat and add olive oil. Saute garlic for 30 seconds, stirring constantly. Add shrimp and cook for 2 - 3 minutes, just until they turn pink. Remove the pan from the heat and set aside.
In a large bowl, add salad greens, cherry tomatoes, broccoli and pasta. Toss. Top off the salad mixture with croutons and arugula mix. Add fresh Parmesan shavings, if desired.
a growing food movement Photos courtesy of Rebekah Faulk Lingenfelser
! l l o r s e m i t d o o g e h t Let
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