The Lowcountry Pantry
Pickles, preserves, pepper vinegar and the jars that make a Charleston kitchen run all year.
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About this book
A good pantry is a promise that dinner will happen no matter what the week brings. In The Lowcountry Pantry, Odessa Grant shares the jars that fill her shelves: fig preserves from the tree in her backyard, watermelon rind pickles, pepper vinegar, chow chow and a boiled peanut brine her grandfather swore by. Plain instructions, safe canning steps, and the stories of the summers each jar holds.
There is a fig tree in my backyard that my husband planted the year we bought the house, in 1979, from a cutting his mother gave him in a coffee can. It is taller than the roof now, and every July it drops more figs than two people and a whole flock of mockingbirds can eat. So I make preserves. Four pounds of ripe figs, stems cut off, quartered. Two pounds of sugar. One lemon, sliced thin, seeds out. Let it all sit together overnight so the sugar pulls out the juice. In the morning, cook it low
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About the author
Odessa Grant
For thirty-one years I ran the cafeteria at Burke Elementary, which means I have cooked more rice than most people will see in their lives. I learned to cook from my grandmother on Johns Island and learned to cook for a crowd from a lunch line that never stopped moving. When I retired, my grandchildren asked me to write the recipes down before I took them with me, so I did, and then I kept going, because a recipe without the story is only half a meal. I live in West Ashley with my husband Clarence, who taste-tests everything and has never once said no.
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