WITH THE SUN climbing northward, warming a land cold from its winter retreat, I’ll highlight each month and the crops that the sun brings to the South Carolina Lowcountry. The month described for a harvest here might not bring the same harvest in the region where you live, but the growing orders are probably similar. With a few exceptions, I have refrained from using recipes that include exotic fruits and vegetables not grown locally, and most are time-honored recipes made with local fare that has graced southern tables and pantries for over 150 years.
If a specific fresh ingredient is not available from a local grower in your part of the country, it can be had. It might not be as fresh as from the field where you just picked tomatoes or where you stocked up this morning at a local stand, but it will still be fresh enough to make a product that is many, many times better than anything commercially produced.
