Sean Flynn

CRAVE Artisan Specialty Market

By Sean Flynn

Crave Artisan Specialty MarketClemson Extension Agent and Host of "Making It Grow" Amanda McNulty visits CRAVE Artisan Specialty Market in Columbia, SC. Crave’s goal is to help bring local producers and consumers together. They offer locally produced South Carolina Specialty Food Association items such as produce, meats and other small-batch artisan products. In addition, they also use these items to create sandwiches, salads and more including tomato pies!

Burnt and Salty

By Sean Flynn

Burnt and SaltySuzy Ellison with the South Carolina Department of Agriculture's South Carolina Specialty Food Association along with Bob Cook of Burnt and Salty that features Korean Mustards, Coconut Suka and a Chili Glaze joins us on "Making It Grow".

Stoney Waters

By Sean Flynn

Stoney WatersClemson Extension Agent and Host of 'Making It Grow" Amanda McNulty, travels to Paris Mountain, SC to the private garden of Bill and Dee Bradshaw. This garden, named "Stoney Waters", feature multiple ponds, streams, bogs, a mountain garden, a Japanese garden, a Monet garden and much much more.

Waterfall Junction

By Sean Flynn

Waterall JunctionClemson Extension Agent and host of "Making It Grow" Amanda McNulty visits the Riverbanks Zoo and Garden's new area called Waterfall Junction where children can learn about gardening, explore nature, play in treehouses and splash around in a waterfall.

Goldenrod

By Sean Flynn

GoldenrodSolidago, commonly called goldenrods, is a genus of about 100 to 120 species of flowering plants in the aster family, Asteraceae. There are about 30 of those different species in South Carolina. The curator of the University of South Carolina's A.C. Moore Herbarium, Dr. John Nelson, visits us at "Making It Grow" and shares with us some of the specimens they have collected.

The SC Botanical Garden's Chihuahuan Desert

By Sean Flynn

Patrick McMillian and Amanda McNultyClemson Extension Agent and Host of "Making It Grow" Amanda McNulty travels to Clemson and the home of The South Carolina Botanical Garden. Here, the director of the garden Dr. Patrick McMillan takes her on a tour of the Chihuahuan Desert Garden.

The Farm to Table Event & Catering Company

By Sean Flynn

local seafood dishClemson Extension Agent and Host of "Making It Grow" Amanda McNulty visits City Roots Farm in Columbia, SC where The Farm to Table Event and Catering Company is hosting a James Beard Foundation Dinner featuring local chefs and dishes. Amanda talks with Managing Partners Vanessa Driscoll Bialobreski and Kristian Niemi as they prepare for this event!

The Great American Eclipse

By Sean Flynn

EclipseAstrophotographer Hap Griffin visits us at "Making It Grow" and shares his passion for this event and also gives insights into the science of the Total Solar Eclipse including tips to have a safe and enjoyable experience. South Carolina ETV's live eclipse coverage can be viewed online, August 21.

Peach Cake and Pie Recipes

By Sean Flynn

Peach CakeGaie Collins McLeod from McLeod Farms in McBee, SC joins us in the Making It Grow kitchen. Gaie will share some recipes for peach desserts that were featured at their recent peach festival. The Summer Fresh Peach Cake with Blackberry Drizzle Recipe from McLeod Farms: 8 to 10 Soft Peaches 2 sticks butter 1 cup light brown sugar 1 cup granulated sugar 3 large eggs 1 Tablespoon vanilla 1/2 cup buttermilk 3 Cups self-rising Flour 2 Tablespoons Honey 1-3oz box peach gelatin 1-3.4oz box instant vanilla pudding 1 cup Milk 8 oz cream cheese 1/4 cup sugar 1 pint heavy whipping cream 1/2 cup...

Kale Salad with Eggs, Sweet Potatoes and Honey-Tahini Dressing

By Sean Flynn

Gayle G. WillifordClemson Extension Food Safety & Nutrition Agent Gayle G. Williford visited us at "Making It Grow" and showed us how to make a Kale Salad with Kale Salad, Sweet Potatoes and Clemson Extension. Here are the directions: Tahini Dressing 2 teaspoons tahini ( sesame seed paste ) 4 teaspoons apple cider vinegar 1 teaspoon honey Salt and pepper to taste 1 Tablespoons extra virgin olive oil ½ clove garlic, smashed Whisk together tahini, vinegar, honey, a pinch of salt, and some freshly ground black pepper in a bowl. Continue to whisk as you slowly drizzle in the olive oil and whisk until...

Pages