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Chickasaw Plum for Wildlife

By Alfred Turner

Making It Grow logoHello Gardeners, I’m Amanda McNulty with Clemson Extension and Making It Grow . I’ve been noticing Chickasaw plums on my drive to Sumter recently. I see them on the dry, open woodlands as I drive down towards the Wateree flood plain. They’re modest in size, open and twiggy trees that you wouldn’t call spectacular, as even in bloom their beauty is somewhat ephemeral. They do make small fruits that are enjoyed by wildlife as they aren’t picky about the damage caused by the plum curculio like we are. They’re considered a must have for wildlife habit as besides providing good shelter for birds...

The Pros and Cons of Black Cherry and Cherry Laurel

By Amanda McNulty

Making It Grow logoHello Gardeners, I’m Amanda McNulty with Clemson Extension and Making It Grow . Both Prunus serotina, black cherry, and Prunus caroliniana , cherry laurel, contain prussic acid, cyanide, and the wilted leaves especially are harmful to horses and cattle. If you crush the leaves of black cherry, you can really smell that acrid compound. On the other hand, if you rub cherry laurel glossy evergreen leaves together between your hands, they smell just like maraschino cherries. Cherry laurels are easy to grow in almost any circumstances with moderate winter temperatures, they even have some salt...

South Carolina ETV, South Carolina Public Radio launch storytelling-focused weather service

By Jeremy Cauthen

Weather in ContextFor immediate release: April 8, 2019 COLUMBIA, S.C. -- South Carolina Educational Television (SCETV) and South Carolina Public Radio today launched a new, storytelling-focused weather service. Located online at www.scetv.org/weather , the new service gives people in South Carolina a unique information hub for everything weather-related. Visitors to the site will be able to access hourly weather data, as well as news stories informing them how they might be affected locally and what safety precautions they need to take. Featuring interactive weather maps, the service will pull data from eight...

Soft Shell Crabs

By Craig T. Ness

“Making It Grow” taped a segment at Hudson’s Resturaunt in Hilton Head, SC. Host and Clemson Extension Agent Amanda McNulty talkMaking It Grow taped a segment at Hudson’s Resturaunt in Hilton Head, S.C. Host and Clemson Extension Agent Amanda McNulty talked with owner Andrew Carmines about their soft shell crabs and also their oyster operation. In the spring, Hudson’s has a soft shell crab shedding operation that includes shedding boxes in the packinghouse with a water circulating system to facilitate and manage the molting process. Once the crabs back out of their shells, they are immediately removed and served at the restaurant. Last year they shed out over 2,300 crabs

Tent Caterpillars and Black Cherry Trees

By Alfred Turner

Making It Grow! Minute logoHello Gardeners, I’m Amanda McNulty with Clemson Extension and Making It Grow . Our native black cherry, Prunus serotina , is usually defaced this time of year by a large web of silk that houses several hundred leaf-eating Eastern tent caterpillars. If you can reach the web, use a small rake to pull the mass to the ground. Then you can actually stomp on the caterpillars and destroy them. If you don’t, they will march right back up the tree. If you can’t reach the nest, don’t fret, as the tree will produce new leaves and continue photosynthesizing for the rest of the season. . Interestingly,...

LED Light Bulbs: A Bright Idea

By Linda Nunez

File photo of an L.E.D. lightbulb.When the “light emitting diode,” or “LED” light was first developed, it was primarily used as an indicator light in lab equipment. But as the low energy consumption of LEDs was observed, and costs for manufacturing LEDs went down, the new lighting technology found its way into the hands of consumers. Users of the more modern light bulbs not only began to see lower power bills, but also noticed how rarely they needed to replace their LED bulbs. Alan Hancock, Energy and Climate Advocacy Director for the Coastal Conservation League, is on a mission to encourage both consumers and businesses to...

Black Cherry Wood

By Alfred Turner

Making It Grow! Minute logoHello Gardeners, I’m Amanda McNulty with Clemson Extension and Making It Grow . The wood that comes from our native black cherry tree, Prunus serotina , is the most prized in the forestry/timber industry. The wood has the beautiful deep red color valued by furniture makers, is strong, and is easy to work. The Allegheny Plateau of Pennsylvania and New York is the region that produces the majority of quality timber. In the South, these trees are usually rendered useless for timber by a native fungal disease, black knot, which causes raised black swellings on trunks and branches. Right now,...

The Value of Black Cherry Trees

By Alfred Turner

Making It Grow! Minute logoHello 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. Its importance in the forestry/timber industry is based on the beauty of its wood, which has that deep red color so beloved by furniture makers and for those fortunate enough to use it for paneling or flooring. In the south, a fungal disease ruins...

Southern Heritage Crops

By Sean Flynn

Southern Heritage CropsTo 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 CollardsJessica 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.

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