In Our Spring 2018 Issue

By Jacquelyn McHugh / Photography By Shell Royster | Last Updated April 24, 2018
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spring 2018 cover columbia
A combination of quail eggs from Manchester Farms and chicken eggs from Rusty B Ranch. A special thank you to Harold's Cabin in Charleston to giving us time and space for this cover shoot.

The old saying goes “Don’t put all your eggs in one basket,” but I couldn’t help myself. When I put all the eggs in one basket, it became a magnificent moment, pretty enough for the cover of a magazine. Those beautiful eggs all came from farms right here in Columbia; the quail eggs came from Manchester Farms, our local quail farm, and one of the few quail farms in the country. I visited the farm on hatching day, and watched the babies come into the world. There is something refreshing and encouraging about witnessing new life; a new opportunity to create oneself. I left the farm that day revitalized and excited about what’s next.

And as chicks hatch and bees buzz, in comes spring, and with spring comes growth. Spring is a busy season for South Carolina farmers—the season of farmers’ markets, and the opportunity to get to know your farmers and how they grow or raise their food. It is springtime—a time for abundance, time to head to the farmer’s market. Our “What’s in Season” on page 4 can guide you on what to expect from your South Carolina farmers. 

Spring also brings warmer air, and spring brunch—my favorite meal! We have you covered for local brunch—from eggs and bacon to grits and honey, you can gather your local ingredients and cook at home or patronize a local restaurant that supports these local farms. Either way will bring you good eats and full bellies. 

Meet you at the breakfast table, 

Jacquelyn McHugh, Editor in Chief

Notables: Toast Kitchen Co. and 100 Things to Do in Charleston Before You Die

Toast Kitchen Co.,
This issue’s notables feature an artisan preserves and kitchen company, Toast Kitchen Co. as well as a book encompassing all the things one should do in Charleston before they die.

Mushroom Thyme Pappardelle

mushroom pasta
City Roots grows a variety of mushrooms, dense with nutrients and immunity-boosting effects. Choose from oyster, lion’s mane, shiitake, comb’s tooth, chestnut, or mix them together for a flavorful...

Pina Colada Power Smoothie with Microgreens

pina colada smoothie
Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination and can contain up to 40 times more nutrients than the mature plant. Start your day with...

City Roots

city roots greenhouse
City Roots, a USDA organic farming operation, has grown to become a cornerstone in Columbia's local food community serving as a farmer's market, hosting community festivals and summer camp for kids,...

Still Grindin'

Joe Trapp yellow grits
Grits are a foodie favorite here in South Carolina. This national attention makes way for local grist mills to spotlight the history of grits in South Carolina.

Whole Lotta Love

baby quails
Columbia-based Manchester Farms sells both quail meat and quail eggs following old-school formula: no chemicals, no growth hormones, no antibiotics.

Quail Eggs in Purgatory

quail eggs in purgatory
This quick, easy dish is great for breakfast or brunch. “Purgatory” refers to the heat of this dish, which can be turned up or down; experiment with chipotle peppers or adobo sauce, or just stick...

Wood-Grilled Manchester Farm Quail with Fig Leaf Marinade, Red Curry and Carolina Gold Rice

wood grilled manchester farm quail
Grilled quail is great year-round, but with spring coming up, we look to see what's popping outside to complement the birds. Fig leaves are a favorite spring arrival, and their coconut aroma makes...

Deviled Manchester Quail Eggs

deviled quail eggs
Deviled quail eggs are a delightful appetizer or a great snack. Use your imagination with ingredients—you may be surprised at how good they are with non-traditional fillings. Make them as simple or...

Swine n' Dine

Gloucestershire Old Spots and Berkshire sows
Sylvan Farms was created out of a dream of one day running a family farm that included free-roaming heritage-breed pigs. Today they crossbreed pigs creating a meat that restaurants devour.

Edible Ink: The Honeybee

the honeybee edible ink
Get the 411 on all things honeybees!

Hive Thrive: Sweet Lessons from Bee Trail Farm

bee trail farm pure honey
Beekeeping has created quite the buzz the past few years. At Bee Trail Farm, honeybees are raised and moved from farm to farm to facilitate crop pollination.

Reap + Sow at the Charleston Wine + Food Festival

reap + sow event
Edible Charleston supported an event, Reap + Sow, at the Charleston Wine + Food Festival where guests got a look into the foundation of the entire local food movement.
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