Category: Food

Stay Sharp For Butternut Squash Season

It was about ten years ago when I first handled a butternut squash in my own kitchen. I was in my apartment, and was expanding my cooking repertoire when I found a recipe for butternut squash fries. The butternut squash was bought, and I was there in the little apartment kitchen with some terrible knives that I brought from home. The idea of sharpening a knife was so foreign I didn’t even know it was a thing. Cutting that stupid squash was my workout that day with those terrible knives. I honestly don’t know how I didn’t lose a...

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Farmers Market Season is Still Swinging in South Carolina

It’s no secret that I love the farmers market. Most every Saturday I get up and have coffee, leash up Meatloaf, and drive down 321 to the State Farmers Market to see what produce is available. Of course, this isn’t a year round venture, I usually go from April-ish through October or November, depending on the weather. Going regularly for an entire year (or warm weather season) is a real game changer when it comes to eating in season. You can see the early spring produce:┬áthe strawberries, cucumbers, and greens fade into the squash overload, the many types of...

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The Zoodler – A Twisty Tool to Make Zucchini Strands

One of my hobbies that I’d never admit to anyone in person or on a profile is that I love wandering the aisles of HomeGoods, TJMaxx, Marshalls, Ross, Burkes, all of those discount department type stores. I’ll spend a lunch break maybe once a week browsing. I don’t always buy something, but when I do, it’s something I’ve carried around the entire store with me to weigh my decision. One such thing was this tiny Joie veggie spiralizer. It sat in my uncategorizable kitchen things drawer for weeks before I used it though, but once I did, yesss. Zoodles,...

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Potato Salad, the Only Way I Think is Right

There are some recipes that can only be made one way, and all of the other ways are wrong. To me, potato salad falls in that category. The only right way to make it is just like my mom makes it, and if you add celery, onions, or so much paprika that it turns orange, YOU ARE WRONG. If you don’t add mayo AND mustard, YOU ARE WRONG. In fact, the only improvement I’ve made to the method she taught me is adding extra dill. And I say method she taught me because I never received any measurements or...

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Succotette, or a Succotash Galette

Really weird strikes of inspiration are my favorite kinds, the ones that hit like a lightning bolt and inspire creative action. At the farmers market the other week I saw all the making of delicious succotash right there in front of me, so I bought them all and brought them home. The next step was making the succotash. There are truly so many versions of it, from the classic Charleston Receipts version which is just butter beans and corn to the more lavish ones that include a combination of tomato, bell pepper, and okra. Of course I made the...

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About April Blake

April Blake edits web content by day and writes by night, usually about local food, unusual flavors, and craft beer. Please follow me on Twitter, but not in real life.

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