Petals from the Past: Planting, Growing, Educating

PETALS FROM THE PAST:

Planting, Growing, Educating

By Connie Pearson Photography courtesy of Petals from the Past Garden and Resource Center

56 58 DeSoto

Jason Powell, co-owner of Petals from the Past Garden and Resource Center in Jemison, Ala., proudly declares that his wife Shelley can “identify a plant at 55 mph.” He believes she’s the most knowledgeable plants person he has ever met. That is making quite a statement since he and Shelley have graduate degrees in horticulture from Texas A&M, and his dad, Arlie Powell, has a doctorate in horticulture from the University of Florida and retired as Professor Emeritus from Auburn University. All those degrees add up to an impressive wealth of knowledge merging to serve the customers who find their garden and resource center in this Central Alabama town south of Birmingham on Interstate 65. Two generations of Powells – including Jason’s mother, Gwen – have decades of gardening experience. The entire family strives to provide customers with quality plants, along with the knowledge and tools they need to make those plants flourish. “We want our gardeners to grow the plants and be successful,” says Gwen Powell. “Then, as they learn, we hope to see them venture into other plants, and share what they’ve learned with their friends.” Judging by the full parking lot and bustling business witnessed during a midJanuary visit, the Powells are succeeding in their number one mission of educating gardeners. Three other things were also evident: Petals from the Past has a solid reputation, folks drive from miles around even in the winter, and there’s a heightened interest in home gardening since the pandemic began. In addition to gladly answering one-on-one questions from customers, Petals from the Past offers an array of onsite workshops as well as an online resource called “Garden Gossip.” A “Kids in the Garden” series is held monthly with such fun topics as creating a worm farm and making plant containers out of recycled materials. Professor Powell is a fruit specialist, who is scheduled to offer a March workshop on the care and maintenance of citrus plants such as satsuma oranges, Meyer lemons, limes, and kumquats. In addition to his informative workshops, the retired educator is working on patents for several of his own developed plant varieties. The company’s website lists future workshops and includes a form for making a

reservation. A 100-seat education facility is located on the property, but with pandemic restrictions, the number of attendees is now limited to less than 50. Chairs are spaced six feet apart, and everyone is required to wear a mask. Coupled with its commitment to education, Petals from the Past also specializes in heirloom plants, offering rare, heirloom, and native plants to its customers. Jason Powell decided to focus on heirloom plants because of the influence of Bill Welch, his professor and mentor at Texas A&M. Along with the formal training he received in Welch’s classes, Powell was also invited to work with him in a cottage garden Welch owned. “The primary reason to use the plants our grandmothers grew is for their disease resistance, drought tolerance, and just general vigor,” the younger Powell says. “In addition to these characteristics, we often find fragrance particularly in the old garden roses.” In terms of rare plants, Powell believes the Alabama Croton (Croton Alabamensis) is perhaps the rarest in their nursery. The Croton is native to the area and not difficult to grow, since it is tolerant to a wide range of soil pH levels and sunto-partial shade, but it is somewhat difficult to propagate. The most popular categories of plants from this nursery are perennials, fruit plants, and antique roses. They strive to offer plants that are not found in large, retail stores. The Powells do not offer off-site design services but regularly assist gardeners with design suggestions when they visit. The gardens may also be booked for weddings and receptions. When asked his thoughts about organic gardening or the use of pesticides, Powell said that the gardening philosophy practiced at Petals from the Past is known as Best Management Practices. “We choose tough varieties of plants suitable for our area, prepare the soil prior to planting, plant at the best time of year, and monitor for pest problems, Jason Powell says. “Then, if we encounter pests in large enough numbers to do damage, we use pesticides that are organic in nature first, if available, and use conventional pesticides if organic ones are not sufficient to correct the issue.” Produce and plants resulting from these methods are sold off-site at Pepper Place Farmers Market in Birmingham, and deliveries are made to Birmingham’s top restaurants, including Bottega, Chez Fon Fon, Ovenbird, Hot and Hot Fish Club, Brick and Tin, and The Anvil Pub.

Gwen Powell makes the jams and preserves offered in the gift shop. Since her husband, Arlie, is a whiz with fruits, she wants the taste of those fruits to be the primary focus. She has perfected recipes that elevate the flavors of the fruits by reducing the amount of sugar. Other offerings in the shop include a large selection of seeds, garden tools and garden-themed gifts. The city of Jemison has turned out to be a great location, but the journey of starting from scratch on this Chilton County plot of land with its acidic red clay soil to the present was a circuitous one. Jason Powell often traveled the area with his dad when he was home from college in the summers. At that time, his dad was the Extension Fruit Specialist in the College of Agriculture at Auburn. They met with a lot of peach growers, including Marvin Durbin of Durbin Farms, and his production manager, Steve Wilson. As Powell was finishing grad school in Texas, Wilson learned of his desire to move back to Alabama and start a nursery. He agreed to sell some land and help him get started in exchange for Powell’s help in diversifying his own farm market. The younger Powells opened in 1994 on land that Durbin and Wilson once used as a plum orchard. They started literally from the ground up and are currently using 17 of the 45 acres available for development. Plans for the immediate future include adding a retail greenhouse and constructing a pavilion to host school children who visit to experience an outdoor classroom. The nursery also provides a mail order component, and the catalog of available plants can be found on the website. The center is open to the public Tuesday through Sunday, but they are closed on Monday, which is considered Shipping Day. They prefer not to ship anything larger than a one-gallon pot. Whether you visit Petals from the Past in-person or online, the friendly, knowledgeable staff will inspire you to dig in the soil of your own backyard.

petalsfromthepast.com

Connie Pearson is a freelance travel writer and blogger in Hartselle, Alabama. She is a professional musician, a retired missionary, and the proud grandmother of 15. Her blog is ThereGoesConnie.com.

High-style containers

By Pamela A. Keene | Photography courtesy of Cindy Bray/Trust Stone Collection

Decorative and functional cast stone containers are the jewels in landscape architect Cindy Bray’s designs.

As a landscape architect, Cindy Bray often uses containers in her designs. “They’re like the finishing touches for a project, the punctuation marks that offer the right amount of texture and color in spaces where installing plants or shrubs isn’t practical,” says Bray, owner of Trust Stone Collection. “When I couldn’t find the designs and sizes I was after, I decided to craft them myself. That’s how Trust Stone was born.” The cast stone containers are made of concrete and crafted inside an underground cave near Louisville, Ky. “Mixing and pouring the concrete into the rubber molds inside the cave gives us a consistent product that will cure properly in about 24 hours,” she says. “The environment there maintains a constant temperature and stable humidity that makes them strong and durable.” Not only are Trust Stone containers durable, they are also stylish. Eight custom colors — including limestone, charcoal gray, light gray, green, terra cotta, and bright white — are available. The unusual names of each style of the oversized planters reflect some aspect of Bray’s life. “Growing up on a dairy farm in Pennsylvania, I participated in 4-H from the time I was 8 years old, showing cows at the organization’s events,” she says. “Not only did it teach me confidence, but the scholarships and prize money I received through 4-H also helped me pay my way through college. As a tribute to those days, I named my first container design after the first cow I owned. Her name was Cherri.” The Cherri design is a tall, tapered container, shaped much like a milk bucket. It is narrow at the bottom and flared at the top. The Nicole is named for her favorite calf. Its classic fluted shape is an elegant addition to the landscape. The Millie, a square shape with a lip at the top and along the bottom, is named for a calf that was born on a friend’s dairy farm recently. Bray graduated with a double major —– landscape

architecture and landscape construction — from Penn State. After graduation, she moved to Atlanta and worked for several landscape architecture firms. Several years ago, she started her own business, Floralis LLC, in Covington, about an hour east of Atlanta. As she began working on new residential construction and renovations, she saw the need for customized containers. “Most of the designs available in the marketplace just didn’t reflect what I wanted,” she says. “Putting pencil to paper, I began sketching designs that captured my vision.” Once she settled on the basic forms, she converted them to computer-aided designs to standardize the dimensions and specifications. Then she carved large blocks of Styrofoam into the shapes she envisioned, shaping and sanding them to ensure that the finished products retained smooth details. From the forms, she created rubber molds to cast the planters. Whether she’s working with new residential construction or a home renovation, the project often becomes a work in progress, a partnership and collaboration with builders and clients. “The process of creating and completing a project as a landscape architect is complex,” she says. “Many projects start with meeting a builder to determine how to position a home on the property, with consideration for topography, water flow, natural elements, and the vision of the builder and the clients. There are many details to be considered at various points of construction. A project can easily take from 18 to 24 months to complete.” A project can involve removing large quantities of dirt, removing or planting large trees, terracing the landscape, and styling various gardens and other features. Outdoor kitchens, swimming pools, fountains, and water features all fall under her expertise. She also creates cutting gardens. Patio areas with built-in seating and fireplaces and even garden cottages make a property more versatile. In the past few decades, with the trends of using outdoor spaces for entertaining, family gatherings, and peaceful places to enjoy quiet evenings, the work of a landscape architect has become even more important. “Think of the architect as designing the structure and the landscape architect as creating everything outside the box,” she says. “It is crucial that the designs of the home and the landscape work together.” One of the most essential considerations in landscape design is integrating the home with its surroundings. Adding containers on porches, at the entrance to driveways, and as accents to staircases can make a big difference for a fully assimilated project. “For me, placing containers at the end of a project is like putting on your jewelry before you go out,” she says. “It’s the final touch for a project that can be months in the making.”

truststone.net

Atlanta-based journalist Pamela A. Keene writes about gardening, travel, and personalities. She is also a photojournalist.

Celebrate Spring Cajun Style

By Jason Frye Photography courtesy of Mindy Bianca PR and Lindsey Janies Photography

Don’t let the cooking of crawfish intimidate you. Learn how to boil, serve, and peel these spring creatures for a delightful and delicious community event.

Southern Gents, I have a confession. I was 20 years old the first time I saw someone properly eat a crawfish. I was 21 when I tried one for the first time. Yes, that’s a late start, tragically late if you’re Cajun, but I was raised in West Virginia and we used to catch crawdads — that’s what we called them — in the creek, keep them in a jar for a little while, and put them back. It never occurred to me to eat one. Until I joined the Boy Scouts where I saw a kid chomp down a whole crawdad (claws last, if you were wondering) for what looked like $20 in singles. He ate well at the camp concession that week and I refused to eat a crawfish for nine years. Was I ever wrong to wait? I let that first impression throw some shade onto the very idea of crawfish and missed a decade of good eatin’ as a result. Let’s make sure you get it right. Whether you’re throwing your first or gathering up a few folks for the initial crawfish boil of the season, here’s a primer on celebrating spring Cajun-style. For a crawfish boil, you don’t go catch them in the creek like I did as a kid, you raise them — although some still pull the creatures from bayous and ponds. Most often crawfish proliferate in farmers’ shallow rice paddies in the off-season. Wire traps resembling crab traps are baited and dropped in, and the hungry little mudbugs (aka crawfish) come for a bite

and get trapped. They’re then bagged up in mesh or burlap bags and sold by the pound.

When it’s time to get cooking, you must clean your crawfish first — they don’t call them mudbugs for nothing — by adding fresh water and a couple of pounds of salt, then changing your water until it’s clear, or you can rinse them with a gentle flow of water until the water runs clear. This cleansing can take up to 30 minutes or more depending on your crawfish. While your crawfish are rinsing, prepare the boil and, if possible, a soaking pot. For both pots, fill them half to two-thirds full of water and add your seasoning: Louisiana or Zatarain’s Crawfish, Shrimp and Crab Boil; a stick of butter; juice from one lemon and the squeezed lemon; white vinegar; salt. Bring your pot to the boil and turn it off to let the ingredients steep while you get the crawfish ready to go into the pot. After a 10- to 15-minute rest, get your seasoned water boiling again. Dump your clean crawfish into the strainer basket and add garlic. A lot of it. Like a whole head’s worth of peeled whole cloves. Carefully place the basket into the boiling water. Your water will stop boiling, but that’s OK. Just keep the heat high and the lid on. When you hear it boil and see it start to steam, set a timer for three minutes.

If you have two pots ready, get your soaking pot hot and holding 160 degrees. If not, have a 10-pound bag of ice on hand. Once the timer hits, lift and drain the basket, then place it into the soaking liquid for 20 minutes or so. As the crawfish soak up that broth, they’ll sink; when they’re all at the bottom, you’re ready to eat. If you don’t have a second pot, don’t worry, when the timer goes off, cut the heat and add 10 pounds of ice, half at a time, stirring gently as you do. Both the ice bath and the vinegar-laced soaking pot achieve the same thing: to help the meat pull away from the shell, making the crawfish easier to eat.

Put your cooked crawfish into a cooler (not your best one, the heat could warp the cooler) and cook the rest of the food. Put potatoes, mushrooms, and onions into a strainer basket and return the mix to your pot of seasoned, boiling water. Cook for 10 minutes and add smoked or andouille sausage. Cook 5 minutes. Add corn, cut the heat, let rest 5-10 minutes or until corn is done. Eat. Which is easier said than done. To properly eat a crawfish, hold the tail in one hand and the head in the other. Place your fingers just above the tail, at the separation point in the body. Give

it a pinch and a twist and pull it apart. Now, put the head portion in your mouth and pinch as you suck the juice and meat out of that side. On the tail, peel back the first couple of segments of shell, give the end a squeeze and the meat should pop out. Some folks prefer to eat their crawfish right out of the shell, others want a little sauce. There’s no wrong answer, but if you want to serve a little sauce alongside you can whip one up in a few minutes. Mix a cup of mayo, two tablespoons of ketchup, and a few dashes of Tabasco for a simple sauce. To this you can add anything you want: dry crawfish boil seasoning, horseradish, lemon juice, yellow mustard, hot creole mustard, extra Tabasco. Your sauce is up to you, just mix and taste and adjust until you get it dialed in. To complete your crawfish boil, you’ll want some beer (a lager or session IPA — something crisp and refreshing — is best), more paper towels than you think you will need, wet naps, plenty of newspaper spread across a picnic table, and some hungry friends. One last tip: you’ll need 3-5 pounds of crawfish per person, unless you have Cajuns coming. In which case, double it.

Jason Frye lives on the coast of North Carolina, and this spring he’s planning to modify his typical crab boil by throwing in a few pounds of crawfish and inviting a handful of friends for a socially-distanced seafood boil with a Cajun twist. Tag @ desotomagazine and @beardedwriter in your crawfish boil Instagram posts and let us see what you made.

Bigger than Memphis

By Kevin Wierzbicki Photography Credits: Bailey with Mark Edgar Stuart – Dara Rhodes Bigger. Bailey on stage – Crystal Cason. Bailey with horse and CD cover – Bethany Reid Visuals.

Farm life in Marion, Ark., agrees with singer/songwriter Bailey Bigger whose lyrics and singing style belie her young age.

When singer and songwriter Bailey Bigger decided to move to Memphis to kick her career into high gear, she had the highest of hopes for a new life in the city, a place she was already intimately familiar with. When things didn’t work out as planned, at least Bigger didn’t have too far to go in retreating to her home turf of Marion, Ark., only about half an hour from the Memphis line. “My time living in Memphis didn’t feel right for me in any way,” Bigger says. “I love Memphis, but I’m a country girl through-and-through. I couldn’t keep looking at all that

concrete out my bedroom window and having no fresh air. I just felt trapped 24/7, so I moved back to Marion and moved into a house on my friend’s 500-acre farm. It’s really been such a blessing.” As it turns out, Bigger’s Memphis misstep was just a tiny blip. Now, a couple of years later, her career is progressing nicely and her arm’s-length relationship with the city is flourishing. Barely out of her teen years, Bigger and her new EP “Let’s Call it Love” are the talk of the town, not only with fans but with musicians, too. Texas guitar man Will Sexton is now a Memphian and he plays on the EP, as does local favorite Mark Edgar Stuart. Bailey and Stuart met when they were both contestants in a songwriting contest sponsored by the Tennessee Department of Tourism. “I was really knocked out when I saw her,” Stuart enthuses. “That voice! It was unique and really stood out from everyone else, and the song was fantastic. She also had a cool stage presence; classy, understated, and just oozing that X-factor like a young Joni Mitchell or Joan Baez.” Both Bigger and Stuart lost the contest, but he eventually reached out to her on social media. He wanted to know her story and if she had been working with anyone.

“Bailey calls me a mentor, which is sweet, but she was well on her way without me,” Stuart says. “I’m happy to guide her a little bit and keep her from making some of the same mistakes I made.” Bailey’s affection and respect for Stuart is palpable in her speech. Referring to the songwriting contest, Bigger says, “I had just finished playing my original song ‘Angel’s Waltz,’ and Mark was next. I was back at my table with my parents and my dad leans over and says ‘You were great, but here’s your competition right here. Mark is the real deal.’ I didn’t know of him before this and I was quite intimidated.” Now she and Mark write a lot together. They wrote “Weight of Independence” together, which is the first track on her new EP. “When you are friends, it’s so much more natural,” she says. “Mark is a great guy and he’s done so much for me.”

Some of the credit for Bigger’s success goes to her family. Bailey’s big brother is an accomplished piano player and singer, and the siblings attended blues summer camps in Clarksdale, Miss., and frequented blues festivals there with their parents.

“One thing both my parents did when my brother and I were young was ‘culture’ us music-wise,” Bigger says. “My dad introduced me to John Denver at a very young age, and I was obsessed with ‘Rocky Mountain High’ and asked for guitar lessons after hearing it at six years old. Dad loved Bruce Springsteen too, so I have a lot of influence from him and his songwriting. My parents both loved Memphis and soul music and the artists of Stax Records, and they played those hits around the house all the time.” Though there are just a few songs on “Let’s Call it Love,” that is enough for listeners to hear a maturity in Bigger’s lyrics and singing style that belies her youthfulness. There’s an organic quality to her music that aligns perfectly with her notion that she’s “a country girl through and through.” There’s no pretense to be found in that description either, as Bigger’s reflection on her bucolic lifestyle demonstrates. “Since I’ve been out here on the farm I’ve really been so much more in tune with who I am, what and who’s good for me, and what I want in life,” Bailey explains. “I found my dog out here wandering around and rescued her. She’s so wild and my best friend. I adopted a stray cat who was dropped on a farm as well, and I decided to raise chickens out here too. I’ve got five hens and a rooster who wakes me up at sunrise, which I adore, plus the fresh eggs.” With four horses on the property, riding has also become one of her favorite pastimes. She says the space at the farm allows her to breathe and just to be. “One of my favorite songs is Roy Rogers’ ‘Don’t Fence Me In’ with its lyric ‘I can’t look at hobbles and I can’t stand fences… don’t fence me in.’ It’s nice to have access to this lifestyle again.”

baileybigger.com

Not much of a country boy, Kevin is most at home in the big, dirty city. But he is thankful for artists like Bailey Biggers who create music that allows him to momentarily visit places far beyond his city’s limits.

The U.S. in a Glass

By Cheré Coen | Photography Courtesy of Ruthie Hauge

Author Brian Bartels tours the country to sample unique cocktails and learn regional drinking traditions in his latest book.

Ernest Hemingway once said that “If you want to know about a culture, spend a night in its bars.” Bartender and author Brian Bartels takes that to task after spending a year touring the country to write his latest book, “The United States of Cocktails: Recipes, Tales, and Traditions from All 50 States (and the District of Columbia).” While working a full-time job, the Wisconsin native then living in New York toured the nation, visiting craft distilleries, famous and not-so-famous bars, and learning about local traditions and signature cocktails. “Coming from Wisconsin with its fun drinking traditions, I wanted to see what the rest of the country was doing,” Bartels says, adding that he left home every other weekend — and then some — to visit states. “I used up an entire year’s worth of vacation writing the book.” Bartels breaks up the book into regions: Massachusetts includes a recipe for the Cape Cod cocktail, Kentucky favors bourbon, for example. Naturally, the South commands a strong presence with the chapter on Mississippi spotlighting the Snackbar in Oxford, The Apothecary at Brent’s Drugs in Jackson, and King’s Tavern in Natchez, as well as Cathead Distillery, the state’s best known spirit maker. And what would be a book on cocktails without mentioning New Orleans, where many drinks originated and arguably the word cocktail itself. “New Orleans is one of those few cities, when I was visiting, I was thinking how fast could I get back to it,” Bartels says.

The book covers enormous ground, mainly because Bartels would ask other bartenders for their favorite watering holes in each place visited. He also discovered many “diamonds in the rough” craft distilleries and encourages readers to support these local businesses. The following is a recipe Bartels picked up from Charlie Rausch, a mixologist from Fayetteville, Ark., perfect for a St. Patrick’s Day celebration. It’s a bit involved, but for the home bartender Bartels suggest substituting coffee liquor for simple syrup and milk instead of cream, although heavy cream is ideal. (Cathead makes a lovely Hoodoo Chicory Liqueur but the extra bitterness of the chicory might require adding a little sugar, Bartels says.) Bitters, salt, and the Sambuca are optional. So, raise a glass to Eire and be Irish this month while celebrating the unique spirit traditions America’s melting pot produced. “What a crazy, beautiful country we are able to live in,” Bartels says.

Everyone’s Irish Tonight By Charlie Rausch, Fayetteville, Arkansas 1 ounce Tullamore D.E.W. blended Irish whiskey 3/4 ounce cold brew coffee 1/2 ounce simple syrup 4 dashes Bittercube Corazon bitters 1 pinch of salt 2 ounces heavy cream Sambuca in an atomizer (optional)

Directions: Stir the whiskey, cold brew, bitters, and salt with ice until chilled; strain into a chilled coupe glass. Shake the cream in a sealed shaker without ice for a good 30 seconds to thicken it. Very slowly top the drink with the cream so it rests on the top.

If desired, spray Sambuca three times over the drink, and if you’re really adventurous, light a wooden match and hold it between the cocktail and the Sambuca, then point the Sambuca atomizer toward the cocktail and over the flame, which will spray the top of the cocktail with flickering flames, leaving a delicate aroma of burned sugar and anise on top.

With a name like Cheré Dastugue Coen, you can rest assured our DeSoto co-editor has a mixed background of nationalities, including Irish, which is why she celebrates all American cocktails.

A Sense of Normalcy

Story and photography by Trudy Haywood Saunders

Resuming softball games in a pandemic was a scary experience, but it was much needed for our children’s mental health and well-being.

It began again last night. Everyone said it would happen, but it had been so long that I thought maybe it wouldn’t. I remember the yelling, the chaos, the high-pitched screams. All of the memories came flooding back. And it was wonderful, all summed up in one word —

softball.

A full year, which is like seven in dog years for a kid, has passed since the last time my daughter played a softball game. The spring season came and went, shrouded in fear of a mysterious virus that no one knew a lot about. Summer arrived, bringing rumors of possibly playing a shortened season, but the questions lingered. Was it safe yet? How long was this thing going to go on? The idea finally fizzled out like a burned out sparkler.

Finally it was time for ball, a last ditch effort to salvage some sense of normalcy in an anything-but-normal year. School was still remote for most of the girls. Many had barely gotten to play with other children since last March. They wanted to play ball. They needed it. Sure, there were still risks. Anytime other people are around there are risks, even outdoors. But at some point we had to get past the fear of what could possibly happen and realize what would definitely happen if we continued to sit on the sidelines. The girls were missing out on running after balls, the crack of the bat when they connected with a pitch, but especially the giggles with friends. You’re only eight once, after all. Little girls don’t keep. Eventually our local Dixie Softball agreed, and practices commenced, with still some fear and trepidation. A short schedule was drawn up, designed to wind up before cold and flu season got in full-swing. During that first game, the girls were a little rusty, but not as much as the coaches that had to pitch to them. Rules had been forgotten. Base-running mistakes were made. But it came back, like riding a bicycle. According to the final score, my daughter’s team won, but it took them a while to realize it. (At this age, only grownups keep up with the score.) But really all of the girls won, just being able to play again. “I forgot how much I loved it,” my daughter says, smiling at me as we headed home. “Me, too, baby girl. Me, too.”

Before long the little girls’ T-shirt graphics will change from Disney princesses to rock bands. This season of their lives will be gone. Sure, there are changes. Players wave to the other teams instead of shaking hands. Dugouts have to be disinfected between games. Families sit in camping chairs instead of the bleachers. But it’s all worth it, just to see the kids be kids. Just be sure to wash your hands, we remind them... and ourselves.

Trudy Haywood Saunders is a freelance writer and author of two mysteries for young adults. She lives with her husband and daughter in Montgomery County, N.C.

Going green isn’t for the faint-hearted.

2021 Toyota Tacoma O -Road

CHUCK HUTTON

TOYOTA

Our goal is to provide all customers from Memphis and north Mississippi the best in new Toyota models, quality used vehicles, exceptional auto repair and car service, and high-end OEM car parts. Because we are the only locally owned car dealership in Memphis, our mission is to always treat our customers and community with the care and respect that they deserve. When you are ready to purchase a new vehicle or have your own serviced, look no further than Chuck Hutton Toyota, a family-owned dealership committed to our community.