Southern SOIL
Editorial As I was driving home today through Southeast Georgia, I found myself reflecting on this year that is nearly over and all the wonderful stories we were able to share. I never cease to be amazed at the wonderful and resilient people I’ve had the pleasure of meeting through my work with Southern Soil. I also find myself a bit in awe at the vast amount and variety of foods that are available right here from local sources. And by “here”, I don’t just mean in the State of Georgia, I mean right here in our little corner of the State. We have farmers who are raising pastured chickens, hogs, goats, sheep, turkeys, cows and even buffalo. We also farm the sea, producing clams and oysters commercially right along our coastline. Fishermen in our coastal waterways and the Atlantic can bring in shrimp, crab, octopus, and a wide array of fish. 4
We can fish our freshwater lakes and rivers and hunt our forests, wetlands and marshes for wild game like deer, quail, duck and rabbit. We can forage for mushrooms, wild herbs and greens. Our native shrubs and trees like elderberries, tupelos, persimmons, scuppernongs, blackberries, blueberries and beautyberries produce fruits that we can enjoy. Native to this area, blueberries and scuppernongs flourish and are farmed commercially throughout Southeast Georgia. We are even home to numerous vineyards and wineries. Fruits like strawberries, watermelon and pomegranate thrive in our warm climate, but we can still manage to grow peaches and even apples here with moderate success. Newer crops like citrus and olives are also being grown here successfully. And let’s not forget the old standbys like pecans and peanuts.
