Grand Tradition

The Tradition of Flora in the Lowcountry

seastararts — Wed, 15 Jun 2011 18:51:58 +0000

Down here in the south we love our flowers. They are the joy in our gardens that we bring to every event! From the 100 year old hydrangea bush our Great Grandmother planted, to the Gerber Daisies out back by the pond, flowers create a spark in any event.

When it comes to tradition, there is nothing more special than the fresh, sparkling look of petals with a bridal party. Dancing from the sunlight that allowed it to bloom, flowers we choose for our events paint the picture. Flowers can be the back drop for shiny circles of commitment, they can evoke a memory from the past and create new ones for the future, and they can complete a classic look.

Now the next time y’all head out to an event take a look around to see what they chose to compliment their party with, hydrangeas? foxgloves? or maybe some amazing Sweetgrass Roses from the Market downtown mixed with some Queen Anne’s Lace. Take a look around and complete your memory of the event with a look into flowers.

-Jeni Rone of Sea Star Arts

Sweetgrass Baskets

Greg Shue — Fri, 03 Jun 2011 14:54:29 +0000

Something in particular that can only be found in the Lowcountry is the art of creating sweetgrass baskets. These hand-woven baskets are a part of Gullah tradition that has been passed through generations upon generations of people. After the 1890′s, sweetgrass baskets began to evolve from agricultural implements to household items.

Through oral history, the technique can be traced from West Africa to the plantations in the South to modern day South Carolina. You may recognize the shapes as being similar to those found in the Southern part of the US but when you check into the heritage of this design and type of weaving you will note that the people are descendants of the Gullah people of the Senegal area of Africa. Sweetgrass baskets can be quite valuable if they are museum-quality or handcrafted, and purchased directly from an artisan. Do not attempt to restore valuable baskets on your own.

Another aspect that adds to the value of sweetgrass baskets is that they are becoming increasingly rare; some have even declared sweetgrass basketmaking a dying art. Though there has been a significant effort to preserve the basketmakers’ trade, highway stands and sidewalk displays have decreased dramatically in number. Residents and visitors to the Lowcountry buy and display sweetgrass baskets in their homes with the same intent and enthusiasm that they would for any other fine piece of art. Although the materials used are different in the United States, the form and function of the African counterparts of sweetgrass baskets are unchanged to this day.

Drayton Hall

Greg Shue — Fri, 03 Jun 2011 13:58:36 +0000

The historic plantation house stands on a 630-acre site and is one of the finest examples of Georgian-Palladian architecture in America. After seven generations, the Revolutionary and Civil Wars, and numerous hurricanes and earthquakes, the main house remains in nearly original condition. The main house is considered one of the finest examples of Georgian-Palladian architecture and the grounds represent one of the most significant, undisturbed historic landscapes in America.
There is no furniture in Drayton Hall, and nothing has been restored or added. Considered a mecca for historic preservationists, this is a unique and pure way to see what life once looked like in one of Charleston’s plantation homes. A monumental brick structure of two stories over a high basement, Drayton Hall has a double-hipped roof of the type common to many Georgian houses in the South. The west (“land”) facade is marked by a two-story portico fronting a recessed central bay. Drayton Hall was begun in 1738 and was completed after four years of construction by European and African American craftsmen. Today, its Georgian-Palladian architecture represents the oldest surviving example of its kind in the American South.

Lowcountry Surfing

Greg Shue — Fri, 03 Jun 2011 00:43:21 +0000

Any pier usually packs a crowd on a good day, and surfing-restricted areas will be crowded during summer on a hint of a swell. Pawley’s, Isle of Palms and Sullivans can all get mobbed, and, on a good hurricane swell, the Washout at Folly maxes out and every surfer from Charleston shows up. The South Male atoll also several great set-ups that on LARGE swells will be 2′ smaller. There are lots of good waves and at least 4 world class waves. The advantage of surfing on the shore line of Myrtle beach is, that the waves have a medium range and a swell that is between 3 to 8 feet. These swell phenomenons provide very good surfing conditions, that are challenging but safe.

Wrightsville Beach gets incredible with a large southeast hurricane swell, but luckily for the beginners, there are not large hurricane swells year round. The summer time here can supply some of the best conditions for people who want to learn to surf. Waves just as likely from local windswells as from distant groundswells and the best swell direction is from the southeast. The beach breaks offer lefts and rights. While the waves in Florida are smaller than those on the West Coast, swells can range from one foot in wind chop to 20 feet in a hurricane swell. Because hurricanes bring the best surf, surfers often hope that the late summer brings at least a few, in order to give them a break from the small waves common in summer.

Lowcountry Boil

Greg Shue — Wed, 18 May 2011 21:39:45 +0000

Does your tummy turn over when thinking about Frogmore Stew? Wondering how many more frogs are required for this South Carolina specialty? Frogmore Stew is a one-pot mix—a “boil”—of the Lowcountry’s peak summer offerings. The chef uses fresh local shrimp, preferably the white variety, with the heads still on (brown shrimp will do in season but definitely never frozen). A delicious example of South Carolinas low-country cooking, Frogmore stew is named for a tiny town on the coastal island of St. Helena Island near Beaufort. In the 1980s, however, the postal service abolished the name Frogmore. Now more commonly called a Lowcountry Boil, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. Frogmore Stew is one of the best things around to eat.

This seafood dish is a combination of shrimp, sausage, corn, and potatoes. Great for relaxing trips to the beach, it is also easy to create for a crowd. Lowcountry boil can be served on newspaper for easy clean up. Crab, onion, and butter are frequent additions to the pot, and having a removable drain basket only makes cooking easier. The rule of thumb here is the bigger the crowd, the bigger the pot.

Frogmore Stew features two main ingredients, fresh shrimp and newly shucked yellow corm, but most anything that is good boiled, such as crabs, redskin potatoes, and even crawfish can be added. Two keys to making a successful Frogmore Stew are:

1. Stagger the addition of the ingredients and

2. Don’t overcook the shrimp!

INGREDIENTS:

2 tablespoons crab boil seasoning per gallon water (or more to taste)
several lemons, halved (optional)
redskin potatoes (depending on size, 3 or more per person)
spicy smoked sausage, cut into 1-inch slices (¼ pound per person)
fresh corn, broken into halves or thirds (1 ½ ears per person)
shrimp (½ pound per person)
butter, melted
cocktail sauce
sour cream
ketchup

PREPARATION:

Fill a large steamer pot halfway with water. Add crab-boil seasoning (or more to taste). Several halved lemons may be added as well.

When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes; then add one-inch slices of spicy smoked sausage and boil for 5-10 minutes. Add the corn) and boil another 5 minutes. (Begin timing immediately. Do not wait for it to boil again). Then add the shrimp. Cook for 3 minutes, drain, and pile on a table.

Serve with lots of paper towels and icy beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes.