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We're always on the lookout for new barbecue sauces. We've noted a few new bottles on the grocers' shelves: Guy Fieri of Food Network fame has four sauce varieties available, including his "Carolina #6" -- as in North Carolina-style vinegar, brown sugar and pepper. From one of the best-known Northern (Yes, Northern and we have really eaten there) barbecue places, Dinosaur Bar-B-Que in Syracuse, N.Y., comes two sauces, including their "Sensuous Slathering Sauce," that we just tried. We always have been partial to our local Sticky Fingers' sauces, but we want to know about other South Carolina-made barbecue sauces that you like.
Asparagus in the Lowcountry is typically an early spring crop that starts in mid-March and is done within a month. But Sidi Limehouse of Rosebank Farms has found a way to get a second harvest smack dab in the hottest part of the year.
Limehouse, coached by Clemson Extension associate Powell Smith of Lexington County, learned how to "force" another round of asparagus. At the first of July, he mowed down eight of his nine rows. New asparagus shoots soon started popping up. Limehouse expects the summer harvest to continue until mid-August.
The second crop solves a dilemma for Limehouse because the spring harvest was too early for Rosebank's Community Supported Agriculture program. Now, he has asparagus to pack into those CSA boxes and is selling it at Rosebank's market on Johns Island near the Kiawah-Seabrook roundabout.
"It comes right up and we harvest every day," Limehouse says. "We don't let it stay in too much heat."
Smith gives credit to retired Clemson research horticulturist and asparagus expert Robert Dufault for spreading knowledge about the forcing method. Smith also notes that Charleston County was a major asparagus producer before World War II.