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The Value of Black Cherry Trees

By Alfred Turner

Making It Grow! Minute logo

Hello Gardeners, I’m Amanda McNulty with Clemson Extension and Making It Grow. Prunus serotina, black cherry, is our most important and largest native cherry tree in North America. It has a huge range, from the middle of Canada to Florida, over to Texas and Arizona and even with a subspecies that extends into Mexico and parts of Central America.

Southern Heritage Crops

By Sean Flynn

Southern Heritage Crops

To learn more about Southern heritage Crops, Clemson Extension Agent and Host of "Making It Grow" Amanda McNulty travels to Charleston, SC and the home of award winning author, chef and TV host Nathalie Dupree. Here, Chef Kristian Niemi joins the conversation and also prepares some of his favorite dishes using southern heritage crops.

Sweet and Sour Collards

By Sean Flynn

Sweet and Sour Collards

Jessica Shillato, Executive Chef/Owner of Spotted Salamander Catering in Columbia, SC, visited us at "Making It Grow" and shared with us her recipe for Sweet and Sour Collards. Chef Shillato is also selected as a 2019 South Carolina Chef Ambassador to help promote local food and ingredients in the Palmetto State.

Winter Flower Arrangements

By Sean Flynn

Winter Flower Arrangements

Katie Dickson of Moore Farms Botanical Garden has transformed the downtown horticulture of Lake City from boring to dramatically engaging. She brings material she gathered after freezing temperatures to give us ideas on how we can plan our winter garden to provide material for arrangements whenever we need them.

Botanical Valentine Treats

By Sean Flynn

Botanical Valentine Treats

For Valentines’ Day, Education Program Coordinator Allison Jones from the SC Botanical Garden visited the "Making It Grow" kitchen to show us how to make special Valentine treats along with some young helpers. The first one involved decorating sugar cookies with edible flower petals called “Botanical Valentine Cookies”. The second one was chocolate covered pretzels with icing called “Sweet and Salty Forsythia Branches”.

Cinnamon-Honey Granola Bars

By Sean Flynn

Cinnamon-Honey Granola Bars

Clemson Extension Health Agents Shana Madden and Danielle McFall share facts about cinnamon being used as a dietary supplement. They also answer questions about this spice as how it may or may not relate to diabetes and lowering blood sugar. In addition, they show us how to make a tasty cinnamon-honey granola bar!

The State of Southern Cuisine

By Walter Edgar

Shrimp and grits, 21st century style.

January and February gave us the State of the Union address and the State of the State address – important stuff. But, for a Southerner, there are specific, important areas of life in these United States that these addresses didn't cover – areas that we need to check on once in a while. So, in early 2019, what is the State of Southern Cuisine?

Is it still making inroads in the food ways of other sections of the country? Are chain restaurants affecting what people in the South call ‘Southern Food?’ Who is innovating Southern Cuisine while staying true to traditions?

Loquats Important to Honeybees

By Alfred Turner

Making It Grow logo

Hello Gardeners, I’m Amanda McNulty with Clemson Extension and Making It Grow. I was outside cutting magnolia to make a Christmas wreath and stopped to admire the flowers on one of my loquat trees. Loquat has a melodious scientific name, Eriobotrya japonica, and is sometimes called Japanese plum.

Timms Mill

By Sean Flynn

Timms Mill

Clemson Extension Agent Barbara Smith from the Clemson Home and Garden Information Center takes us to Timms Mill in Pendleton, SC and introduces us to the Wortham family. Timms Mill was originally built on the banks of the Six and Twenty Creek in 1784 and was in continuous use until 1960. Dr. David and Lisa Wortham purchased the property in 2001 and began the restoration process. Today, it grinds grits and cornmeal on Wednesdays and Saturdays for local restaurants, produce stands or for those who stop by.

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