Joseph Fields Farm has been a fixture of the area's farmers markets for years, with one of the most consistent, plentiful offerings of all the vegetable vendors.
The farm also is one of the only USDA Certified Organic farms in the immediate Charleston area, which is no small feat to accomplish.
The farm earned the designation in 2008 after five long years of working on the changeover.
The 50-acre spread off of River Road on Johns Island moves through the year with something always in season: from collards and corn to turnips and okra, heirloom tomatoes and sweet corn to muscadines and watermelons. And that's just a few on the list.
Husband and wife Joseph and Helen, married 40 years, are familiar faces at the markets, with Helen being the more talkative of the two.
To her, Thanksgiving wouldn't be complete without traditional Lowcountry dishes such as stuffed turkey, ham, okra soup over rice, mac 'n' cheese and butterbeans.
“I love the vegetables,” she says, and there could be as many as 10 to 15 on the table.
This year, “I'm thankful that the Lord has taken us through another year, that he's made a way for us to pay our bills, we have a roof over our head, and that we still have a chance, because we have life.”
Yellow Squash Casserole
3½ to 5 pounds yellow squash, sliced into rounds
1 whole yellow sweet onion, diced
1½ cups or more grated mild cheddar cheese (or your preference)
Salt and pepper to taste
1½ cups dry stuffing mix (not cornbread), such as Pepperidge Farm Herb Seasoned Stuffing
1 cup milk
Breadcrumbs and extra grated cheese for topping
Boil squash with the onion in a pot of water to cover the vegetables, about 8 minutes. Drain well.
Stir in cheese, eggs, salt and pepper to taste, dry stuffing mix and milk. Place in a casserole dish and sprinkle top with breadcrumbs and cheese. Bake casserole at 325 degrees for 30 to 45 minutes.
Note: Casserole also may be made with zucchini or eggplant.
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