Narrator> Making It Grow is brought to you in part by Certified South Carolina.

This cooperative effort among farmers, retailers and the South Carolina Department of Agriculture helps consumers identify foods and agricultural products that are grown, harvested or raised right here in the Palmetto State.

McLeod Farms in McBee, South Carolina, family owned and operated since 1916.

This family farm offers seasonal produce, including over 40 varieties of peaches.

Wesley Commons, a full service continuing care retirement community located on more than 150 wooded acres in Greenwood, South Carolina.

Additional funding provided by the South Carolina Farm Bureau Federation and Farm Bureau Insurance and Boone Hall Farms.

♪ ♪ ♪ > Well Good evening, and welcome to Making It Grow .

We're happy that you can be with us tonight.

I'm Amanda McNulty, and I'm a Hort.

Agent with Clemson.

And I'm here with Terasa Lott, my co-host and also a Clemson person.

And Terasa does a lot with us, for us.

You keep up Facebook and you come up... you find questions from viewers.

I don't know what we'd do without you.

> I feel certain you'd probably find a way to manage, but I'm glad to be here.

This is one of the most... favorite activities of the things that I do, and especially, when I'm out and about in the state and I get to meet you.

One of our viewers, he'll come up to me and say how much they enjoy the show- Amanda> Isn't that fun?

Terasa> Or have good memories watching it with, whether it's kids or other family members.

Amanda> It means you have to behave yourself in public, doesn't it?

[laughter] Terasa> I suppose.

But I try to do that.

Rob> Sometimes.

[laughter] Amanda> I'm know... I'm just pulling your leg.

Anyway, thanks a lot.

And Rob Last you're a Commercial Hort.

Agent over in Lexington County.

And, are they... you said they do- I mean, I know they do greens and things, but what else is, are they- I know everybody likes to do a lot of things these days to make some money.

> Absolutely.

So vegetable farmers are very much, a broad spectrum.

So we'll have onions, collards, cabbage, kale, the solanaceous crops, eggplant, tomatoes, cucurbits as well.

So yeah, a really wide variety of things grown in the county.

Amanda> Well, isn't it hard to grow tomatoes with the... in the hot, in the middle of the summer?

Rob> It can be, yes.

Amanda> Because of the heat.

Rob> Yeah.

I mean, what we tend to do is do it, in early spring.

Amanda> Early, and then- Rob> So they've just, they were planted around about early April.

That'll take us through to about July.

And then we'll replant in August to get a full crop of tomatoes as well.

Amanda> And... and y'all have- And so these people also have to get people to pick.

And that's, that's a big thing in its own right.

Rob> That is a huge challenge.

Labor on farms- Amanda> Gosh, Pete.

Yeah.

Rob> is really challenging.

Amanda> Wow.

Yeah.

Oh, mercy me.

Well, it's one thing to pick your own things in the backyard.

It's another to be out there all day long.

Rob> Oh, absolutely.

Amanda> Yeah, yeah.

Okay.

I'm so glad you made the trek down today.

Rob> Thank you, Amanda.

Amanda> Brandon Green, who is an Urban Hort.

Agent in Union.

And, you've told me, when I talked to you before that you had a fascinating background.

You used to do a lot of stuff besides just help people with things.

> Before, I was a licensed landscape architect, which I still am.

So I drew multiple public parks and sports fields and drew the plans for them and got- And was able to combine those with design and... and make beautiful places for people to enjoy.

So, I really enjoyed that.

And, now I'm in this career where I get my hands a little more dirty and I'm not behind the computer, as much, so.

Amanda> And... have you gotten to help anybody with a new landscape at their house?

Brandon> I have.

The company I worked through didn't do a whole lot of homeowners, but for myself personally, I've able to do some plans with some homeowners, and I really enjoy that, working with somebody.

Amanda> I bet you did.

Okay.

Brandon> And really beautifying someone's property is always fun for me.

Amanda> Well, I'm so glad.

Okay.

And Katie Phillippi, over from Forest Lake Greenhouses and this is the time of year that a greenhouse is a fun place to be, I think.

Katie> That's right.

That's right.

The greenhouse is full of any plant you can really think of for your garden right now, for sure.

Amanda> Y'all have a good many people.

Do you specialize in one thing or the other?

Katie> Not necessarily.

We grow, and we also retail- Amanda> Offer to the public.

Katie> Offer to the public.

Yeah.

And we really have, like I said, like any of the annuals, perennials, tree, shrubs, Amanda> Woody.

Yeah.

Katie> Tropicals, Yes.

Amanda> Goodness gracious.

That's a lot to keep up with.

Katie> I know.

It's fun.

Amanda> And they bring new things in.

Katie> All the time.

Amanda> All the time.

Katie> Weekly.

Weekly, yes.

[laughter] Amanda> Well, thanks for bringing some beautiful things for us today.

Oh, we just can't wait to talk about them.

And then, we have, we're so thankful that Zack Snipes went down to Hardeeville and talked to Rollen's RAW Grains.

Where they were growing rice.

That was wonderful.

And you're going to love watching that.

And then also, we went down to Conway to Microledon Farms.

And had a great time on that trip.

You are going to enjoy learning all of that.

Well Terasa, I know that sometimes, you look at things that our viewers post and pick out some "Gardens of the Week" for us.

Terasa> Indeed, that's called our "Gardens of the Week."

And that's your time to shine, because we ask you to submit pictures of what you're growing in your yard, your garden, maybe indoor plants or a beautiful space in the state of South Carolina.

So let's see what you have submitted this week.

We begin with... a good friend, who's now retired, Laura Lee Rose.

Who was visiting family in South Texas.

Now, as you can imagine, landscaping looks much different there.

So you'll see this photo contains succulents in containers.

Amanda> Come on.

Terasa> Yes, not a whole lot of turf grass.

So, a much different plant palette.

But was really fun to see, Laura Lee's photo.

From Amy Hartman, we have an amazing patch of lavender that she says "loves that hot, dry area" in her home landscape in Greenville.

Amanda> I think that they've done some breeding work on lavenders, and so, where you can grow them is expanded, I believe.

Terasa> Rob is the, lavender expert in terms of our panel here.

So he might have some things to share.

Rob> I wouldn't go that far Terasa.

Yes, there are some crosses between Spanish and French type lavenders that are more heat tolerant.

They still do not like their roots wet.

So root rot is the biggest- <Wow!> Phytophthora Root Rot is the biggest problem facing lavender in South Carolina.

Amanda> And I think, once that is in the soil, you can't go back and plant in that same spot.

<Correct> Is that right?

Rob> Correct.

Amanda> Uh, okay.

Terasa> And I think that might be why Amy was successful.

This looks like it's a small space adjacent to a driveway.

So probably is going to be particularly hot, getting some of that heat effect, you know, resonating off of the concrete.

And, maybe not a lot of opportunities for runoff to enter that area.

So not a lot of wet.

So congratulations to Amy.

From Nicole Bernier, we have containers on her porch.

She calls this "Afternoon porch vibes in Charleston."

All she needs is a glass of sweet tea and a rocking chair.

From Ruth Reed, we have roses flowering in Conway.

And the color on this central flower is just incredible.

It's pink at the bottom and peach at the top.

So delightful.

And we finish, last but not least with Kim Pittman, who shared a landscape area in Lexington with roses flowering and she says "the Irises are up next."

Amanda> Oh, fun.

Succession planning.

Terasa> Yes!

Amanda> That's fun.

Terasa> So, thank you all for sharing your photos.

This is a very small sample of everything that was submitted via our Facebook page, so I encourage you to look for that call for "Gardens of the Week."

And when you do, all you have to do is post your photos in the comments with a short description and you never know it may appear on air.

Amanda> How about that?

Yeah.

Well, also, I bet there's some questions.

Can we help somebody?

Terasa> We are going to do our best.

We'll start with Delores in Lugoff, who said "I was driving through Lexington County and saw rows of grasses in between rows of vegetables.

What is going on?"

Amanda> Okay, well, Rob, that's your part of the world.

I bet you can give us an answer.

Rob> I will certainly endeavor to, Amanda.

Yes.

There's two reasons why we're really looking at putting those cereal grains, small grain cereals in between the rows of vegetables.

One, is for wind erosion.

So, think about the, really light sandy soils in Lexington, they are prone to wind movement and wind blow, which will scour those crops really badly, causing a lot of damage.

Even to the point of uprooting them.

Amanda> Whoa.

Uprooting them?

Rob> Yeah.

So having that cover crop in their, helps to protect the soil and keep it in place and provide a little bit of a windbreak.

<Gosh!> The other reason is it's a cover crop.

So it's one way that we've got of capturing carbon from the environment and creating a mulch layer in between the rows to provide soil health benefits as well.

So it's really a dual factor.

Amanda> How long have they been doing that practice?

Has it been a while now?

Rob> Some farms have been using a long time.

If you've been down into the Lowcountry in watermelon season, you'll often see drive rows that are covered with cereal rye.

And that's for the same principle.

<Okay> So it's a... kind of a really old, tactic that works really well.

Amanda> Gosh, that's so exciting.

Yeah.

Well, thanks a lot.

Terasa> And even though that's something that commercial growers are utilizing it's things that we could do in our backyard gardens as well.

Like I know I have a, a vacant bed right now, and we were just discussing how even though we didn't plan on planting vegetables there this year, that we should put something living in there.

Rob> Absolutely.

A cover crop in a raised bed situation or vegetable garden blank plot can be really beneficial.

So this time of year, planting legumes, like cowpeas can be really beneficial by fixing nitrogen for your fall crop.

Terasa> Yeah.

And really great in, in that raised bed where leaching of some of the nutrients might happen.

So we might... be deficient in nitrogen.

Rob> Absolutely.

The more we can capture, the more recycling and holding for the next crop as well Terasa.

So, yeah.

Amanda> Huh, how about us?

This is fun.

Alrighty.

Terasa> Next up?

Let's see what we've got.

From Jackie in Chester, who said "I have a cutting of my grandmother's Confederate Rose that's been growing about five years in my yard.

I cut mine back to the ground in early winter, just like she does.

But hers outgrows mine by several feet each year.

What am I doing wrong?"

Amanda> Goodness.

I don't... [laughter] maybe just because she's a grandmother.

What do you think's going on, Brandon?

> So, probably on this one, it's probably not something she's really doing wrong.

It's maybe something more of her plant's probably well established, but her grandmother's might be getting a better, she might have hers in a good location, her grandmother might have hers in a better location.

<Okay> If they're doing the same practices, that could easily be something as simple as she's getting, her plant's getting six hours of sunlight, her grandmother's is getting eight hours of sunlight.

Amanda> Just those two hours could make a difference.

Brandon> It can really make a difference in the whole growing season of that plant.

And so, with her saying that she cuts it off every year, they are probably starting about the same height.

And her grandma's is just outgrowing it because it's getting either more sun.

It could be beside a downspout and getting extra water.

I mean- Amanda> Some environmental conditions, <Yes> that kind of what we are going with.

Brandon> So it's just kind of, a plant, if it's in the right place, it will keep growing.

If it's in a great place, it will grow excellently.

Amanda> Well, I would kind of rather it didn't grow too much because that plant is pretty vigorous sometimes, isn't it?

Brandon> It can be.

But they do have beautiful flowers in the fall.

So you want those beautiful flowers if you can get it to grow well.

So, I know, she wants it tall, but maybe her grandmother's just got that right spot.

Amanda> Okay, okay.

Well, thank you.

I hadn't even thought about that.

Okay.

All right.

So I think you brought something for us, Katie.

What are we going to look at?

Katie> I did, so I brought some perennials this time.

Amanda> All right.

Katie> So this cutie, I love this.

This is a sedum variety.

<Uh-huh> It's got a great color.

And it's, it's very succulent, like.

Amanda> Yes, yes.

Katie> It's great- Amanda> And fine... such fine foliage.

Katie> Yes.

It's great for heat.

Because it's that succulent.

So it doesn't need quite as much water as your other, you know, very leafy, plants would need.

But, it's a great option for containers.

It, it's funny, I have a container at home that I have it, had it planted in.

And a little piece fell off one time during a storm, and it was in the little mulch bed next to our front door.

And now it's just this little patch of... [laughter] little patch of bright green and I left it there because it's kind of cute.

Amanda> Yeah, I think that's delightful.

Katie> Yeah, it's just grows there.

Terasa> I just want to reach out and touch it.

It just looks like it, it feels good.

Katie> It does, it does.

It's, it's a... Amanda> It looks so fluffy.

Katie> It is.

But it's also very sturdy at the same time.

Amanda> Now, if you had it in a hanging basket, would it hurt it if something else in the basket needed more water?

Katie> That's like the tricky part.

Like I would honestly, I would probably plant it with maybe some other succulents.

Amanda> Oh, because you can still have variety?

> Right.

You would still have a variety, but you wouldn't have to worry as much about overwatering this while you're trying to water your other, your other plants.

You know?

Amanda> Okay, okay.

Katie> So I brought that, we're going to get a little bit larger here.

Amanda> Good heavens!

Mercy me.

Katie> This is a Hydrangea that we grow at the greenhouse.

Amanda> It doesn't look like a grandmother's Hydrangea.

Katie> This... we love these.

Please.

We love these.

They're, we have a couple of different colors.

This is kind of known as our "red."

It is- Amanda> Looks pretty red to me.

Katie> I know, it's known as our red, but we do have purple, slash blue.

And then, like, a lighter pink, a couple different varieties.

This you can enjoy in the shade.

A lot of people use them at home for a little bit, like inside the house, in arrangements and everything.

But, once it's done blooming, you can trim the blooms off and then plant it in the yard in the shade.

Amanda> Okay.

Isn't that just the loveliest thing?

Katie> So pretty, I love Hydrangeas.

<Yeah> They're one of my favorites.

Amanda> I can see why, especially with this.

All right.

Katie> And then I have, this is another popular one.

<Ooo!> This is Gaura.

Gaura, also known as whirling butterfly, because it just, it kind of moves in the wind.

Amanda> I'm gonna hand this back to you?

<Sure, sure.> I can't see you through it.

It's so... <So dense.> It's blooming so beautifully.

Katie> So whirling butterfly, it kind of dances in the wind.

People love- <Yeah, yeah!> I do have a little smaller pot of the white variety.

So there's a white and, a darker pink.

<Okay> But it's a perennial.

Blooms a beautiful bloom, and, the bees, the bees, your pollinators love this plant.

Amanda> Do they?

Ah, fun.

Katie> Yes.

Yeah.

Amanda> And they can act like they're at the fair on a ride.

[mimicking carnival music] [laughter] Katie> Yeah.

That's right.

Amanda> Is this something you'd put towards the back, <Right> because of its height?

Katie> It gets pretty tall.

Amanda> It's going to get pretty big?

Katie> I think, let's see... so you can look at it.

Amanda> No, you go ahead.

Katie> Let's see... height 12 to 18 inches.

So not like crazy.

Oh, yeah.

yeah.

This is, probably about its size.

And then 14 to 16 inches wide.

Amanda> Okay.

Just, ah perfectly lovely.

Well, thank you.

Katie> It is so pretty.

Amanda> Okay.

Thank you, so much.

Katie> You're welcome.

Amanda> And these are perennials?

Katie> Perennials, yes.

They'll come back next year.

Amanda> Okay.

Well, let me see if I can see Terasa, again.

[laughter] Hey, over there.

Terasa> Hey, there you are.

Amanda> Oh, well, we're going down with Zack Snipes to Hardeeville, to Rollen's RAW Grains.

♪ ♪ ♪ ♪ ♪ > Hello everyone, My name is Zack Snipes, I'm County Extension Agent for the Clemson University Cooperative Extension Service, and I'm in Levy, South Carolina.

As Rollen told me, it could be "alligator alley."

As you can see, we're in a rice field, and I'm here with probably the most famous South Carolina farmer that I know, is Mr.

Rollen Chalmers of Rollen's RAW Grains.

Rollen, thanks for coming on the show, man.

> Thank you, I'm very happy for you guys being here today!

Out here with us and appreciate Clemson.

So yeah, yeah, I'm excited too.

Zack> We got a lot to learn today.

[laughter] You gonna teach us a lot.

I can't open a magazine or open a web article lately without seeing your face on it.

And what you're doing for the rice industry in South Carolina.

So, I'm excited to talk to you today and really get to share your story and what you're doing with the viewers tonight.

Rollen> This is where, like, the rebirth of the Carolina Gold Rice.

We here in Turnbridge, Turnbridge Plantation here in Levy, South Carolina.

It's a community in Hardeeville, South Carolina here And, we grow the Carolina Gold Rice and the Charleston Gold Rice here and among other rice, our long gold that have been growing here too, yeah.

Zack> And how is that different from the rice I would buy at the grocery store?

The white rice in the bag.

Rollen> This rice right here, just got a whole different taste.

The taste is different, it's very aromatic.

The texture of it... and it just dries real good in this kind of soil that we have right here, that this rice grew in.

And, I mean, this rice is almost like a native too, the rice is actually native to this area.

Zack> Okay.

And so it's been grown here for hundreds of years.

Rollen> Hundreds of years.

Zack> You just carrying on that tradition?

Rollen> That's all I'm doing.

Zack> Wow.

Rollen> That's right.

That's right.

Zack> So explain to me the difference in the Carolina Gold and the Charleston Gold, cause there are differences.

Rollen> Right.

Carolina Gold is a more, it's a more sticky rice.

If you're looking for a sticky rice and the Charleston Gold is also, the difference in the two.

Carolina Gold is a more tall stature of rice, more prone for lodging.

And Charleston Gold is a much shorter stature rice.

Zack> So the Carolina Gold was the original rice that was grown here, and the Charleston Gold was bred from the Carolina Gold, am I correct in that?

Rollen> That's right, that's right.

It, is just a shorter stature of rice.

Both of them have that nutty aroma to it.

And also that nutty taste.

Sometime the Charleston Gold can be even more aromatic than the Carolina Gold.

You know, you can get, you can come out here when this rice is about midsummer, and you can just smell that aroma all through the field.

You can actually smell it.

People, you know, they get out there and say, "What is that smell?"

I say, "That's that rice."

Zack> That's rice.

<You know.> Zack> So rice has a taste, is what you're telling me.

Rollen> That taste.

Taste is what matters.

Zack> Yep.

And when I get rice from you, I always keep it in the frigerator.

Why would I do that?

Rollen> It locks in the freshness of that rice.

Keep it with a nice, fresh taste and everything.

And it's good in the freezer up to a year, in the fridge for up to four months.

Zack> And another product that you guys have started offering, is a little different than the Carolina Gold and the Charleston Gold.

Can you tell us a little bit about that and how that came about?

Rollen> Yeah, we have a Carolina Gold Brown Rice, with a wild rice incorporated into it, red wild.

And, that rice is, it's got a lot of fiber in it.

And people really go wild over that rice.

They love it.

You know, we come across it about better than a year ago, and we kind of just tested the water with a little bit, and people went wild, they love the color of it and everything.

So, and the taste, that taste.

Zack> And to most rice farmers, they don't want that, that red rice.

Rollen> That's correct.

Zack> But you, you turned a negative into a positive.

You're a salesman, man.

Rollen> People really enjoy it.

And also our rice grits.

Zack> Yeah.

Rice grits, alright.

Tell me about that, what is that?

Rollen> Rice grits is- Most people, they want the whole grain rice or your farmer want... but, the rice grits, we kinda got into it, here better than two years ago or about two years ago.

I had kinda sorta, like, a abundance of rice grits and- Zack> What are rice grits though?

Explain to people what that is.

Rollen> The rice grits come from where we mill the Carolina Gold Rice.

And the broken bits that comes off of it goes into another batch.

<Okay> And it's just small broken bits of Carolina Gold Rice.

You get that same Carolina Gold Rice taste and that aromic, I mean aromatic aroma that comes off of it.

Zack> You just don't have to chew it as much.

Rollen> You just don't have to chew it as much.

And you can use it for a dessert, you can make bread with it.

<Wow!> And you also can eat it as a dinner or a breakfast meal.

Zack> I love how y'all are taking, you know, things that normally maybe would go in a waste stream, <Right> and it's, there's nothing wrong with it.

It's not what people think.

<That's right.> Turning that into a positive.

Rollen> And that rice grits, back in the 17, 18th Ccentury, it was called the "middlers."

And that was basically the throw away part of the rice.

It was what African American slaves would get and the animals were fed.

And now it's one of the hottest ticket out there.

All your iron chefs, they making all kind of dishes out it.

And it makes a mean risotto.

Zack> Wow!

I bet, I bet.

Rollen> Yeah, it makes a really mean risotto.

Zack> That's awesome.

So explain to us and some of the viewers, what rice is like.

Cause I grew up in Upstate, and we ate potatoes growing up, we didn't eat rice.

<Right> So, explain to us the culture of rice as far as growing rice, what does that process look like?

Rollen> You know, the process of it, you would go in and you find some of the most wettest field, which in farming you want your field not to be wet all the time.

Basically, these rice fields I grow it in, they are wet.

These fields can be as hard as concrete during the summer when it's dry and as soon as you put water in it, it basically turns into Silly Putty.

They just get real slick and muddy.

So, it's, just the environment that this Carolina Gold loves to grow in.

Zack> And so you'll plant in, I guess what, April?

Rollen> Yep, in April.

We'll go in April and plant and it's a 120-day process to harvest, sometime it may be a little bit earlier.

Zack> And you actually put water on the rice.

Now, why would you do that?

Rollen> You put the water on the rice to suppress the weeds that's coming into it.

It suppresses the weeds, also it nurtures.

It's water for growing, for irrigation.

The water normally doesn't catch up with that rice.

If you, that rice is eight inches tall when you start, or six inches, when you start bringing this water on it, when you come back, that rice will have grown another 12 inches.

<Wow> In a couple days, it's gone.

Zack> So how deep are your rice fields at full growth?

Rollen> At full growth, it could be somewhere right around, say, anywhere from 24 inches or you could bring it, maybe 36.

Zack> Well, I'm assuming that probably brings in snakes and alligators and all kind of wading birds and ducks.

Rollen> You got every, on these fields right here, you got every kind of bird, that, inhabits these wetlands.

Pink spoonbill, egrets, blue heron, all these bird nests on this property.

Every year, we got a rookery here, and they nest.

And alligators, we got alligators from a foot long, let's say, a 14 footer.

We got anything you can imagine.

Zack> I thought I saw one of them just a minute ago, I don't know.

Rollen> And we also have, we got abundance of cottonmouth moccasins, <Okay> in these fields, too.

And your timber rattlers around these fields.

Zack> So this is not easy work for a light-hearted person.

Rollen> It's not, if you a type person that, that actually... afraid of these reptiles or what have you, you know, you timid about snakes, growing rice is not your thing.

[laughter] <That's right.> You know, it is not.

Zack> So you flood the rice, the rice grows, it heads out, it starts drying down this time of year.

And it's October, early October for us.

How do you get in there and harvest it if it's got water on it?

Rollen> You pull the water off of it.

You start, you drain these fields.

And once you drain these fields, you come in with a combine, and you combine and you get it out to the mill.

<Okay> And it's milled, and it's kept in cold storage until it's packaged and back to me.

Zack> Okay, and so you have a unique partnership, with who that mills?

Rollen> With Anson Mills.

Anson Mills, Glen Roberts, who owns Anson Mills.

Glen and I are really good friends from the start.

When Glen started up Anson Mills, I worked with Glen and, we did a lot of research right here at Turnbridge, where the rebirth of the Carolina Gold Rice by Doctor Richard Schulze Sr.

started at here in the United States.

And, I've been going on with it ever since.

Zack> For South Carolina, as I mentioned, it's an important cultural thing and historical thing.

And you have ties... <Right> you're not the first rice farmer in your family.

Tell us about that story.

Rollen> No, I'm not.

My great-great-grandparents, were enslaved in Palmetto Bluff.

And, they, they were enslaved by the Cole family at that time, back in the late 17, 18th century.

And, my great-great-grandmother took care of the Cole family, little daughter.

She was... their little daughter.

And my great-great-grandfather was the one that took care of the fields in Palmetto Bluff.

When slavery ended they, moved out of Palmetto Bluff and moved into Bluffton, which is a little township next to Hilton Head Island.

And then he went back into Palmetto Bluff, and he leased land from a white overseer, property owner.

He let him lease some land and he started farming rice again, on some of the field that he was doing for the Cole family.

And then he began to sell his rice.

He was actually selling- Zack> Wow, and you didn't know this until recently?

Rollen> Until recently, I discovered this by, Mary Socci, who was the head archeologist for Palmetto Bluff at the time.

And she took me to their gravesite one day, and actually showed me the gravesite where the Cole family had give them this beautiful marble headstone back in the 18th century and put them in a special cemetery overlooking a bluff, overlooking Hilton Head, Bull Island and Savage Island.

Zack> Wow.

How does that feel, knowing that what you're doing now, is carrying on something that's been in your family history for hundreds of years?

Rollen> It, you know, it was, really stunning to have found something like that out.

I knew my mother and my father and them, they, you know, they grew rice, too, but it was small portion rice that they grew.

And it was for actually eating, you know, for that purpose.

It was not for, you know, producing rice.

So it was really, it was just unbelievable to have found out something like that.

That, here I am, doing it... I'm growing rice.

Zack> And kinda how you stumbled into it.

I mean, no offense, but I mean, you, you didn't start out to be a commercial rice farmer.

Rollen> No, I didn't, I didn't, I really didn't.

Zack> That's funny how things work, <Yep> and how they come around like that.

<It does.> So, when you're not farming, I know you do that a lot.

You spend a lot of time doing that.

You do a lot of land management and that sort of thing for people.

Where are you hanging out?

Rollen> I'm hanging out at Rollen's RAW Grain.

Zack> Okay, and that's where?

Rollen> That's in Levy, South Carolina.

Levy, well, Levy is a small community in Hardeeville, South Carolina.

<Okay> Here in Hardeeville.

Zack> If people come by, they can actually see you.

They can ask questions to you.

Rollen> That's right.

You know, I'll be... sometime I'm around that store or what have you, and they can come in and talk to me <That's right.> and ask me questions about it.

Zack> And y'all have had some events recently with some, big name chefs coming in and doing some cooking and that sorta thing.

Rollen> That's correct.

We have those chefs, will come in and they'll cook, different meals with our grains and whatnot.

And, we'll have different meats there and whatnot, cooking up and different things and dessert, coming from some of our rice grits.

Zack> That's amazing.

Well, man, I'm so thankful that I get to work with you and the time we get to spend together.

And I'm just, I'm so thankful that that you're a part of South Carolina history, you know, and looking back and then looking forward like your name will be in the history books of you carried this on.

Rollen> Well, you know what?

I really appreciate you guys.

With Clemson and everything that y'all do Zack, cause it's a lot.

And, you know, y'all got a lot of different other farmers y'all got to take care of too.

And questions and all was asked, cause y'all are the professionals and from the time I started farming for production, you know, I could call, yeah, I could call and talk to one of you guys and as always, y'all will get back with me, and we get things worked out.

We'll get it worked out.

Zack> Well, good deal.

Well, you know, again, that's the way things are supposed to be.

And I'm glad it's working out for both of us.

Rollen> That's right.

Zack> Well, thank you for being on the show.

Rollen> It's a pleasure.

Thank you for coming today.

♪ > I want to thank Rollen Chalmers for making it possible for us to have some of that wonderful, heritage rice, which is just so perfectly delicious.

Developed in the Carolinas.

And for Zack for going down there.

Well, hats, hats, hats.

Terasa, I've got some dwarf Solomon's-seal.

Variegated Solomon's-seal in dwarf.

Isn't it just the prettiest thing?

Terasa> It really is.

Amanda> And it had lovely little flowers that were pendulous.

I try not to cut it very much because it just has one stalk, and so I'm cutting all the photosynthetic material away.

So, so for people at home, I cut this just for y'all.

So, you know, say "thank you."

Anyway.

And then I've got my yard at the moment is just so fragrant with Pittosporum.

I have, I have one of those old fashioned huge Pittosporums.

But they come in lots of smaller sizes now too, thank goodness.

And, the dwarf, the, variegated one, if you like to do flower arrangements, you really need a variegated Solomon's-seal in your yard.

And Terasa, mine has, you know, has some green coming out, all green.

And I need to keep that cut back because otherwise it will take over the variegation.

<Mhm> But anyway, I just love Pittosporum.

Anyway.

So, so, so, so, so.

Well, I bet somebody would love for us to help us with a question.

Terasa> They probably would.

Let's see what we've got.

This one comes in from David in Gilbert.

And I have a hunch on this.

Let's see if I'm right.

"I'm noticing holes in the leaves of my eggplant.

What could be causing that?"

Amanda> Oh, goodness, I sure do like eggplant.

Yeah.

Rob, how can we get more, more production into our eggplant and get rid of these holes?

Rob> Okay, so typically when we're looking at holes, we're looking for the size of the hole and the, the picture that David sent through is a very small hole.

Looks almost like a shotgun pellet that's gone through the root gone through the leaf.

That gives us a really good indication as to what insect is feeding on there.

And it's likely to be flea beetle.

That shot-hole damage is really characteristic of flea beetles.

They'll start off with a tiny hole and as the leaf grows, it'll gradually expand.

If you're lucky, you might be able to find the insect.

And they're, they're about a quarter of an inch long, jet black and will jump like a flea, like a flea will.

<Okay> But have a different body structure to a flea.

<Okay> So that sounds to me like that's what it's likely to be.

Amanda> Can you control them in a home garden?

Rob> Yes, you can, quite easily.

There are... if you go to the HGIC fact sheet for eggplant, then there will be some pest control options there as well.

Amanda> Well, thank you so much.

And that's interesting, as the leaf expands, I guess it's true the holes, it doesn't repair itself.

Rob> No, unfortunately not.

Amanda> Yeah.

Well that was fun.

Terasa> I thought that's probably what it was.

I experience it every year.

<Yeah> I've never had to employ a control strategy.

Luckily, the damage is not too severe, and they're usually able to, to tolerate it.

Rob> Eggplant are usually fast enough growing that they'll... the damage is more esthetic than it is actually yield robbing.

<Okay> Terasa> Then I have to find enough things to do with the eggplant.

Like, what are some unique and creative uses for eggplant?

I do, I do enjoy it.

Rob> I have got an eggplant curry recipe.

That's kind of a side dish.

That's really tasty.

Terasa> It would be even better if you prepare it for me.

Rob> You provide the eggplant and I'll make it for you.

[laughter] Terasa> It's a deal.

Amanda> Alrighty.

Somebody else?

Terasa> Oh, I got so tied up in preparing eggplant, that I forgot that we might have some other questions.

Let's try to help Celena in Campobello, who said "Several plum trees on our property have this black growth on its limbs and are not producing as well.

What is it and what can I do to remove it?"

And we do have some photographs to go along with this description.

Amanda> Gosh, I hate for them not to be getting those plums to eat and enjoy.

Brandon, what do you think's going on?

Brandon> So, I actually have an example of it as well.

Besides the pictures.

And this is actually a fungal disease called "black knot."

And as you can see the big black growths on it.

<Yeah> It's big, easy to spot.

And it does, you know, on the branches cause the end of the branch to stop producing and die back.

Amanda> Oh!

Brandon> So this is a very, it's very prevalent in plums and cherries.

It does have, when you have this form on your branches, the best thing to do is to cut them back about four inches below the growth.

And remove that branch, and then, burn it or get rid of it remove from the property... because you don't want these to release spores that can get back on your plants.

Unfortunately, there is some fungicides you can spray on in spring to kind of keep this from growing on the new growth.

But, unfortunately, it's hard to get rid of because it forms on wild cherries.

So if you have wild cherry plants in your woods and then you have your plum trees, the wild cherry plants can actually pass it to your... plums.

Sure, yeah.

Amanda> And that's why we didn't have, some people, I mean, they harvest cherry, which is a beautiful wood, but down here we can't because it gets that.

Brandon> It gets this, bad.

Amanda> Apparently in colder places it's not a problem.

Rob> One thing that I would suggest is sanitizing pruners between each cut, so you don't risk transport, transferring those spores.

Whenever you're dealing with a disease like this on fruit trees, that's always good practice.

Katie> Is this considered like one of the worst things to get on, your edible trees?

Rob> It's one of the more challenging.

Katie> Yeah, because you have to really cut.

Rob> Particularly, for the homeowner.

Brandon> It's not as bad if it's on branches.

It is very bad when it gets on the trunk.

Amanda> Oh, my goodness.

[All agreeing] Brandon> Yeah.

It's hard to save a tree if it's on the trunk, so.

<Yikes> Amanda> Well, we're glad to have the answer.

And it was a fascinating answer too.

Thank you.

Well, should we go to something more cheerful?

Katie> A little brightness, I don't know.

<Yeah> So, Mother's Day is right around the corner.

<Alright> So I brought some arrangements to show off.

Amanda> Oh, that's a pretty one!

Katie> This time of year, I like to mix together tropicals and some outdoor plants.

So when you're done enjoying it as a whole, as a basket, you can take it apart and disperse the plants around, where you want.

Amanda> Get it a little closer, Katie> Please, please.

Amanda> Gosh, that's pretty.

Katie> Yeah, so you've got your Flamingo Lily, which is a very popular tropical flower because the blooms last forever on these.

So it's great to have in the house as a flower.

You've got your I'conia Begonias.

It's a Begonia that kind of trails a little bit more than your other, upright Begonias.

You've got the spider plant.

That's a popular one, to use for cleaning the air.

Oxygen... in the house, and outside.

Amanda> Well, and it's so colorful.

<Yes> Yeah, this is- Just lovely.

Katie> And then you've got a different type of, a different type of fern, right here.

Amanda> Isn't that a pretty one?

Goodness gracious.

Katie> Yeah, I think this is called the Pteris fern.

Amanda> Yes, I think... P-T.

Katie> P-T.

Yes.

Amanda> P-T-E-R-I-S.

Katie> Like pterodactyl.

Amanda> Isn't that just lovely.

<Yeah> And then on this one you've got some Spanish moss.

Katie> I do have Spanish moss on this one.

Yes.

So, I've got that one and then I did bring a little bit different of a shape.

This one's a little more- Amanda> I'm gonna put this one down here so we can see this one too.

Katie> This one's a little more oval.

This, features a Reiger Begonia.

It's one of the ones we grow.

Amanda> Boy, that'd be a great lipstick color, wouldn't it?

Katie> I know.

Right.

Have a little bit of peach in there.

Kinda matches your shirt.

And then you've got, Angel Wing Begonia, has those really pretty spots.

<Yes> Which I kind of, tried to match the spots on the bow there, too.

You got, a Calandiva, which is a double bloom succulent.

Which is really pretty.

And then an Austral Gem Fern.

Amanda> Goodness, goodness, goodness.

And even this Begonia has beautiful leaves, don't you think?

Katie> It's a darker leaf, it's really pretty, have a natural shine to them.

Amanda> Very handsome, yeah.

Rob> Just the contrast between the different leaf structures, leaf shape, leaf colors really does make a striking contrast doesn't it?

Katie> Yeah, I try, I try to mix things up a little bit.

Amanda> I think you do a good job.

Katie> Thank you.

Amanda> And... you've done a nice job with the bow.

I'm not very good at making bows.

Katie> Thank you.

I love making bows.

Hand starts to hurt after a while, but it's fun.

Amanda> Yeah, yeah.

Well, you did a wonderful job.

Oh, and then we've got this, it looks like a vine of some kind turn into the basket.

The basket is- It is, I've got some tendrils on it.

So it is a- Katie> I think this one's called, like, a willow basket.

It has like a little curlicue added into it.

Amanda> Oh, it's just lovely.

Golly Pete!

Terasa> Are those things in individual pots?

Or have you... they are.

Katie> They are.

So, usually when I do, when we do baskets, I keep them in their pots, that way you can disperse when you're done enjoying it.

Just in case there are some more outdoor stuff- Amanda> Do you mind pulling one out and showing us how you did it?

Is that alright?

Katie> Sure, sure, sure.

Yeah.

A little pot.

Yeah.

Amanda> Oh, okay!

Terasa> That'd be good to know, if someone were to gift you something and you went to water it.

I feel like if you didn't know they were in pots, you might end up with water all over the place.

Katie> Yes, yes, yes.

And it's great because a lot of the baskets, that we offer, do have, liners in them.

Which I love when they have liners.

Otherwise, I do try and put saucers underneath each plant.

Just for good measure.

Amanda> Yeah, yeah.

Well, that is... there'll be a happy mother.

Katie> Yes, yes.

Amanda> I hope she doesn't have to cook dinner on Mother's Day.

[laughter] Okay.

Well, let's travel down to Conway now and go to Microledon Farms.

♪ ♪ ♪ Amanda> We're in Conway, South Carolina, and I'm talking to Oscar Chavez.

And we are at Microledon Farm.

That's kind of a strange name for a farm.

Where does that come from?

Oscar Chavez> Sure is.

You know, if it keeps you guessing what our name is, that's always a good thing.

But, micro is from our scale.

So we're a small scale farm, so micro and then -ledon comes from the word cotyledon because, you know, as you know, with the plant, the cotyledon is that first leaf that come out of the soil once the seed germinates.

And then after that it evolves into what you find, well everybody's familiar with.

Right?

So that's kind of how our farm started.

Amanda> And, you didn't have a background in agriculture, but you had a background in marketing, I believe.

Oscar> Right.

So I didn't grow up in a farm, environment.

You know, it was in the DNA, though.

My grandparents and my mom, they all grew up, and dad- But I never got a taste of that.

So for me, you know, growing up in Miami, it was a little different.

So I decided marketing was, the was to go for me.

So I went to college for marketing, got a marketing degree, and I wasn't even thinking farming at the time.

But, you know, it's funny how you know, God has a way of shifting your, your goals and your visions.

Amanda> And your wife has a candle shop here, I believe, in Myrtle Beach.

And so, y'all were kind of looking around, "what can we do here?"

And you've come up with a very interesting way of growing plants on a small scale and marketing them very specifically, I believe.

Oscar> Yes.

So everything for us, because we were such a small scale, it had to make sense to be profitable, to be able to expand the farm.

So we do a lot of, tight plantings.

We don't have a riding tractor of any kind.

So our beds are designed around human skill.

And so like in something like our high tunnel here, we'll use certain hand tools to make the process, you know, easier for us.

I mean, I can't say easier.

There's still a lot of work involved.

<Yes> Oscar> But it's for our scale.

We can move around better in here.

Amanda> There's a lot of lettuce.

And I didn't know you could grow lettuce year round, but you managed to do it.

Oscar> It is very tricky.

But yes, you can, with the right selections of varieties and certain techniques to keep them cool, because that's the main thing in this area.

It gets pretty hot and humid.

So proper irrigation is always, it's nice to keep them cool.

Amanda> And a quick turnaround.

Oscar> And a quick turnaround.

So you know, you're looking at anywhere from 60 days.

You know, some could be even shorter than that at 50 days.

Amanda> And we're down here where they're just lots and lots of restaurants and lots of people who are interested in food.

And so you've got ways to reach a lot of those people.

Let's talk, first of all, I think the restaurant business is a large part, and they particularly like microgreens, I believe.

Oscar> So, when we started, because that's the majority of what we focus on, because we could do it indoors when we didn't have a farm.

So we started with microgreens, growing them on a vertical system.

So, we supplied restaurants in the area, and... I about, knocked on the door for six months, bugging the heck out of the guy until they finally said, "okay, fine, grow this for this and this."

And so they gave us a try.

Amanda> And, it was so fun to be in there because I got to taste all kinds of things.

You let me taste one that was like cantaloupe.

And I got this wonderful kind of undertone of cantaloupe.

And then what was that pink thing?

That was the strangest thing I've ever seen.

Oscar> So the cantaloupe is very nice.

It's very refreshing.

It has that note of cantaloupe, but it's not sweet.

But people are always taken aback by that one.

Now, the pink one that you're talking about is the garnet amaranth.

It's beautiful.

Nice Fuchsia color, super bright, pops on a plate.

It really is impressive to, to just look at.

But even the flavors are nice too.

Amanda> And then you've got the regular things like basil and, you know... you know, cilantro and all those things.

But, but when the harvested so young, they... the flavors are often less pronounced and easier for people to adjust to, I believe.

Oscar> You know, it's funny.

Some, yes.

And then some are the opposite.

<Ah!> Yes.

So, like, for instance, broccoli.

Broccoli is super, super good for you, right?

It's, it's full of sulforaphane which is very high, very high and the problem is that people cook it out.

So with the microgreens you're eating it raw, but it doesn't have that strong flavor that you find with, when you have the full size and you're cooking it.

<Ah!> So a lot of people tend to, you know, gravitate towards the micro because it's easier for them to consume it.

And then, then going to others like the cilantro, now that, the flavors are right there.

<Yeah> It explodes in your mouth, it's such a small footprint.

Amanda> And because of the different selections, it's so decorative for the restaurant for the chef to use on the plates, I think.

Oscar> Absolutely.

So, so they use it on top of these dishes.

But our goal is not like overshadow the creation that they're doing.

But we like to highlight the dish and bring out certain accents of flavors.

And that's what people are capable of achieving.

Amanda> And then also, you do sometimes make those available to people also, I believe.

Oscar> Oh, absolutely.

So not only do we supply to restaurants in the area, but we're also supplying at our local farmers' market for our community.

So, we do two farmers' markets, and there are some times where people just can't make it to the market.

So we started offering a CSA program where we have farm shares or farm subscribers that will go ahead and get delivery sent to them either once a week or every other week.

Right to their home, or they can pick up at some of our local drop offs, too.

Amanda> And you also, make an effort to encourage people to come out and learn how to do things I believe.

Oscar> Absolutely.

So we do encourage, you know, groups to come out and take a look at what we're doing because it is different.

It's not the conventional way of farming that most people are used to with tractors.

Amanda> But this is something people can do on such a limited amount of space.

Oscar> You can do it in your home garden too.

Absolutely.

So that's the beauty of what we do here.

You know, obviously, you know, we grow a specific set of crops to make it profitable for our farm.

We're really trying to be more of a niche kind of a boutique farm.

So when we work with our chefs, which really excites me because I feed off this energy just like they do.

And so we, we really are more of a custom grower.

Amanda> I was happy to come and see you had cherry tomatoes.

It's so hard to grow other kinds of tomatoes.

And you've got a fascinating collection of these.

Things I'd never seen.

Oscar> We really, pride ourselves on having different colors so that things pop out and it looks desirable to eat, you know, because I have two little ones, too.

And so for me, anything fun and interesting for them is going to help them eat their veggies.

So we like to do the same for our chefs too.

Amanda> What was that fun one that you let me taste when I came in?

Oscar> So that was the indigo cherry.

So the indigo cherry is a purple tomato with a little bit of red, once it starts blushing, it's really pretty.

Amanda> Gosh, I've just been having the best time.

Also, I'll tell you who else is having a great time, the pollinators.

Boy, they are in absolute pollinator heaven.

Oscar> Absolutely.

Like if you were just to stop and just, just listen, you can hear the buzzing going on, on the farm.

It's fantastic.

And it's funny because I get a lot of people to ask me, "hey, do you ever think about getting bees out here?"

I said, "I do have bees out here."

I have tons of bees out here.

Amanda> Yes, you do.

Oscar> It's because of the diversity too, that we're doing.

We're not just doing lettuce, we're also doing edible flowers.

So the flowers are a very big draw for these little guys.

But we are looking to do more installments of other pollinating areas too.

So, because we really are trying to be more of a regenerative farm, as well.

Amanda> And the edible flowers are so much fun.

They taste good.

[laughs] And they're so pretty.

Oscar> You know, I never knew that you could eat a flower when I first started this, until I started doing more research.

And it's amazing some of the things that you can, you could eat these days.

There's a beautiful flower that we grow, once the summer starts coming on.

It'll be producing more, but it's called the butterfly pea.

<Whoa!> Oscar> Yes.

And it's very pretty.

It's a royal blue flower.

It's actually used in some countries as a form of a food dye.

So like in Thailand, they'll cook rice with it and it makes the rice blue.

Amanda> Come on.

Oscar> Oh, yeah.

If you had a little bit of an acid to it, like, it could be citrus or it could be like, any type of acid, really, it'll actually turn it into like a lavender pink.

Amanda> Gosh.

You're having a great time learning all this stuff.

Oscar> I feel, like a little scientist here working in my lab.

Amanda> And I think recently y'all have decided that, you're going to cook for people out here?

Oscar> Yes.

We've, we've decided to jump off the deep end on the pool on that one.

So, we started with one dinner that we did in collaboration with a local restaurant called Tasting Room.

And so after that, it gave us the... well, the encouragement to know that we could do something like this and plus it really, it really drove home to our, our original goal was to bring the community here, so they could see where their food is being grown.

And actually also because we're collaborating with chefs that we supply to it gives them a chance to connect, as well, on a deeper level around food.

Amanda> And I think that's one of the reasons that you like to go in person to as many things as possible, so that people will feel comfortable if they want to learn more.

Oscar> Absolutely.

And so, you know, we want to take the farm to them as much as we can, but it's hard to do that when you have so much going on here that we can't just rip out of the ground.

Right?

So, the next goal is to be able to bring, you know, young kids out here and bring the school the local elementary school to bring them out here so they can learn about the different methods of growing.

But, you know, in the meantime, till that happens, we are out at the farmers' markets and we're educating customers on what we do and the different types of produce that we have.

Amanda> And families come to farmers' markets.

So you get to meet all those people.

Oscar> So I get to watch the little ones grow up.

It's been, it's been beautiful.

We've been... working with farmers' markets for the last six years now.

And so I've watched kids from stroller to six-years-old, and it's been really, very, very gratifying to watch that.

Amanda> So many people come now and don't know their neighbors.

And so one of the things you're trying to do is help people learn to know their neighbors.

And I think you've got a fun neighbor that you've now started collaborating with.

Oscar> I like to say they're my adopted parents because everybody thinks they are... They always are like, "Where are your parents?"

Same with me, right?

But, they ask me where my parents are.

But anyways... So, yes.

So John and Cindy have been, it's very sweet- Our family's down in, in Florida, so we don't get to see them too much.

We don't have any family here, so they gravitated towards us.

We gravitated towards them.

John works here on the farm, and his wife just retired and said, "hey, you know what?

I'd like to grow some flowers."

And I was like, well, "we can't do it here right now, but hey, why don't we get you set up."

So, literally right around the corner from me is a beautiful flower farm where John and Cindy operate.

And they supply to the farmers' market through our farm.

So it's been, it's been beautiful to watch them grow too.

And it just, it's, it's nice to see the love grow in her heart too, every time she's out in the fields.

Amanda> And I think also, they're wonderful substitute grandparents for these two little boys who are running around here.

Oscar> They sure are.

I'm very grateful.

I thank God every day that I have them in my life.

Amanda> And so, if people want to get in touch with you and learn more about this, what's the best way to do that?

Oscar> Well, you can follow us on all the social pages, just like, you know, Instagram, Facebook.

You can also go to our website at www.microledonfarm.com.

And of course you can give me a call.

My information's on there.

I'm the one that answers the phone.

So feel free to call any questions you have.

Amanda> We've had a wonderful time.

I think you've got some kind of weird flower that I might taste.

Oscar> I do, got something for you.

Amanda> Tell me about this flower.

Most of the edible flowers are very easy to, to taste and eat.

Oscar> Oh, absolutely.

Yeah.

They all have their different flavors, like the Bulrush plant that's next to you there that tastes like a cucumber, for instance.

Right?

Well, I have this one particular plant that's called the, the scientific name is Spilanthes, but it also goes by two other names, too.

So it's got the toothache plant, and buzz button.

So, it actually looks like a little gumdrop, or a little buzz drop.

And so this is the, this is the plant right here.

<Okay> So now the neat thing about this and I will, I will say, try a little bit.

Amanda> Oh.

Don't pop the whole thing in my mouth?

Oscar> Don't pop the whole thing in your mouth.

I mean, you can, but just so you know, it's got a very unique characteristic about it.

Amanda> Okay.

♪ Whoa.

Whew!

My tongue is just tingling away.

All kinds of crazy stuff is going on.

So woo, woo, woo, woo.

Oscar> It's very citrusy.

Yeah, it's very citrusy, at first.

And then slowly, what it ends up doing is it starts to numb the mouth.

Amanda> Gah!

What fun!

Oscar> Oh it is.

So some of the bartenders that we supply, they'll use this in certain cocktails, just a little bit, right, you know, just enough to accent a drink or anything like that or, or just to accent a meal, but it's very beneficial, as well.

I mean, you can also, put it in your teas.

It's high in antioxidants.

Very interesting, isn't it?

[laughter] Amanda> It's great fun.

Everything's been such a, such a delight.

Thanks again.

Oscar> You're welcome.

Thank you for coming.

♪ ♪ Amanda> Brandon, I think you brought some show and tell.

It's not quite as colorful.

Brandon> No, no, this one's kind of an interesting one that I had a, a member of my garden class come and tell me about, so I wanted to try it myself.

<Alright> It's growing the slips that you grow sweet potatoes from, from an actual potato.

So for this potato, I went to the grocery store bought an organic potato that way we don't have anything that's sprayed on it.

<Oh!> And then, what we can do is you have to suspend it in water.

So I stuck some toothpicks in it.

Put the pointed end down.

And then- Amanda> The pointed end?

Brandon> Got to put- Amanda> And why was that so important?

Brandon> Because that's the way the plant will grow roots down and leaves up.

<Okay> But once you put that in there, I changed the water out for about, once a week.

And this has been growing for about a month now.

And we have plenty of roots.

Unfortunately we probably got another week or so and then we'll have some leaves that start growing on.

My actual gardener... that told me about this she has leaves on her's and she's starting to actually be able to pull the slips off and start planting them in her garden.

Amanda> Isn't that fun?

Okay.

Brandon> This one was an interesting little, challenge for me.

Amanda> I appreciate it.

I think we've got time to quickly talk about this, Katie.

Katie> Yeah, I just have brought a- Amanda> Oh, what a lot of colors.

Katie> One of our hanging baskets of Portulaca, also known as a moss rose or purslane.

It's a great plant for the summertime here.

You know, our summers are really hot.

So it's a great way to add color and, very heat tolerant.

Amanda> Is it?

Katie> Oh, yes.

Amanda> My goodness, it looks like it would kind of wilt, doesn't it?

<Yes> Rob> You know, there are edible varieties of purslane as well.

Katie> I've heard that.

I feel like I've heard that.

Rob> Got kind of a very, light lemon zest type flavor.

Amanda> So what, tell me a little bit more about that.

Rob> So there are, cultivated varieties of... purslane that you can use in salad mixes.

So you're just taking the very young leaves getting that really succulent leaf and that really fleshy leaf it's got a slight hint of lemon zest for flavor.

Amanda> Come on.

Does it really?

That sounds kind of fun.

Is it... you think you can find it relatively easily or not?

Rob> Oh, yeah.

Amanda> Really?

Rob> I bet if you went to many of our seed root, seed suppliers, particularly the online retailers, you'll find it really easily.

Amanda> Gosh, isn't that fun?

Terasa> And I've had great success- I have a mailbox planter that's a very small container, so it's really hard to grow anything in there, you know, because of the volume.

<Yeah> So I've had great success because that is a drought tolerant... it thrives.

I've already got it planted this year and it should continue on right through the heat of the summer.

Amanda> My gracious!

Katie> It's a great one.

Amanda> Okay, well, what fun, what fun.

Thank you everyone, everyone, for being here.

We had a good time.

Thank you Terasa, as always.

And at home, we hope you'll be with us next week.

♪ ♪ ♪ ♪ Narrator> Making It Grow is brought to you in part by Certified South Carolina.

This cooperative effort among farmers, retailers and the South Carolina Department of Agriculture helps consumers identify foods and agricultural products that are grown, harvested or raised right here in the Palmetto State.

McLeod Farms in McBee, South Carolina, family owned and operated since 1916.

This family farm offers seasonal produce, including over 40 varieties of peaches.

Wesley Commons, a full service continuing care retirement community located on more than 150 wooded acres in Greenwood, South Carolina.

Additional funding provided by the South Carolina Farm Bureau Federation and Farm Bureau Insurance and Boone Hall Farms.