Thursday, June 21, 2018 GrowFood Newsletter · News

A Word from the Warehouse – June 2018

by Andy Hollis

We're excited to report that truckloads of blueberry cases and peach baskets are hitting the warehouse daily. This is vastly different from last year—a very warm January and February prompted early blooms on fruit trees in South Carolina, and a late frost in March wiped out the blueberry and peach crop. Hugh Weathers, South Carolina's Commissioner of Agriculture, reported crop losses upward of 80 percent.

Thankfully, farmers are incredibly resilient, and although it will take many years to recoup last year's losses, this season's bumper crop* sped up our need to create more cooling space at 990 Morrison Drive. A group of generous supporters just helped us add a refrigerated shipping container or 'reefer' to our property. Spanning 40 feet, the reefer provides an additional 400 square feet of temperature-controlled space to keep tasty, local inventory fresh for our community. We are grateful for the opportunity to keep growing—so our farmers can keep growing, too!

*A large harvest especially when compared to years past

Featured Story

South Carolina farms' federal help could be in jeopardy

As drafts of the national Farm Bill move through Congress, U.S. farmers are anxiously watching changes to the legislation. Small, locally-focused producers and businesses, including GrowFood Carolina and partners like City Roots and Swamp Rabbit Café and Grocery, rely on federal support allocated through the Farm Bill.

Right now, Congress is considering drastically cutting funds for a primary source of support, the Value Added Producer Grants program. The program helps family farmers grow and diversify their businesses. Want to speak up for South Carolina producers and this critical program? Email your U.S. Senator or Representative here.

Read Full Article

Post of the Month
Featured Recipe

life raft treats' Buttermilk-Blueberry Ice Cream

Beat the heat with this sweet from Life Raft Treats! Charleston chefs Cynthia Wong (of James Beard Award nomination fame) and Mary Oster share their recipe for Buttermilk-Blueberry Ice Cream, complete with a blueberry swirl crafted using Lowcountry Creamery buttermilk and Black Pearl organic blueberries. Click over to our blog to scoop up the full ingredient list and recipe steps.

Get the Recipe

Quote of the Month

"Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once." -Anthony Bourdain


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action@scccl.org · 843.723.8035

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