Jenny Lynn Bradley’s greenhouse outside of Savannah. Photo: Kelli Boyd
GREENHOUSE DREAMS: On a small Georgia island, gardener Jenny Lynn Bradley grows citrus of all kinds and a collection of camellias in her stately Victorian-style glass greenhouse. Rare freezes no longer threaten her young seedlings, emerging buds, or tender maidenhair ferns. “Savannah is in hardiness zone 8b,” she explains, “but because of our location on a tidal river, and having the greenhouse to grow plants in, I’ve promoted us to zone 9.” Read the story and see photos.
A TASTE OF MARDI GRAS DELIVERED: If you can’t make it to Louisiana during carnival season, you can still sink your sweet tooth into an authentic king cake draped with icing, stuffed with a plastic baby, and shipped to your doorstep. These nine bakeries across the state, plus one in Mississippi, offer mail-order king cakes, but they’re known to sell out fast. Browse the list and get the backstory on those plastic babies.
A pimento cheese–enhanced biscuit from Rambo’s Fat Cat Biscuits
SAY (PIMENTO) CHEESE: You’re familiar with the classic combination of cheddar, mayo, and pimentos, but do you know where the first recipe for this Southern delicacy was published? Columbia, South Carolina, or so the story goes. The first known instructions for pimento cheese appeared in a 1912 cookbook printed by Free Kindergarten Association of Columbia, S.C. And in honor of this distinguished history, the riverside college town and capital city has made another instruction manual of sorts, a one-of-a-kind passport for visitors and locals to sample the spread’s many iterations at more than a dozen Columbia locations. Craving a bite? Get a taste of the Pimento Cheese Passport.
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What’s the best way to eat an oyster?
HERE ARE SOME OF YOUR RESPONSES
Sitting on the deck of a beach house on Dauphin Island, facing the Gulf of Mexico, shucking oysters straight out of a burlap sack. Slap an oyster on a saltine cracker with a little hot sauce and a squeeze of lemon. Life is good. —Leigh B.
Dozens on the half shell and on your tab. —Pat S.
Broiled, tossed with herbs and showered with olive oil and parmesan, serve with a crusty bread for soakin’ up the sauce. —Shirley T.
Cold and raw with a horseradish-kissed cocktail sauce. If this isn’t heaven, it’s not far away. —Janice E.
Slurped from the shell or on a pork rind, Vivian Howard style! —Cody G.
A dozen at a time, with ice cold beers and my dad. —Megan M.
Pan-fried with spicy, make-your-nose-run cocktail sauce. —Leslie H.
Vicariously, yuck! —Floyd B.
Seed catalogs are hitting mailboxes—what will you plant this year?
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