Autumn signifies the most wonderful time of the year for the lowcountry gardener. As this prime growing season starts off warm with rapidly growing seedlings, it ends with a bounty of mature produce ready to harvest once the cooler weather sets in.
Many of the factors that make gardening in the summer months more difficult, including bugs and heat, subside as rain and moderate temperatures arrive. Brays owners enjoy frequenting the 1-acre Brays Island Garden located near the back gate year round for tours, to learn about the growing process and to pick up fresh produce. It’s just part of the lowcountry surrounding that makes Brays Island so special this time of year.
Crops are available to owners on an “honor system” basis including: tomatoes, green beans, cauliflower, beets, radishes, fresh greens like arugula, "frisée" curly endive, collards and lettuces; and a variety of peppers, squash, cucumbers, and herbs. They can simply stop by the garden and pick up fresh produce to complement their catch from the river or harvest from the field! One can truly enjoy the farm (field and hook) to plate lifestyle at Brays Island.
The fresh seasonal produce is also central to the “farm to table” inspired menu served at our onsite dining establishments and during special events. After all, produce at its peak provides an unparalleled flavor and health profile. Chef Ron takes full advantage of the season’s bounty to provide an unparalleled dining experience at The Inn and The Grill. As menus change with the seasons, so do ingredients. Popular during autumn are radishes, sweet potatoes, collard greens, kale, and butternut squash all grown on site at the Brays Island Garden.
In October, Brays Island owners are invited to experience a Farm-to-Table feature dinner, where our chefs create a delicious meal with produce from the garden and other local products that capture the taste of the lowcountry as we transition from summer to fall.
As the last of the heat-loving plants including tomatoes, okra, peppers and eggplant are harvested in the fall, more broccoli, spinach, lettuce, radishes, and carrots will go into the ground. And finally, the sweet potatoes, which have been growing their vines all summer, will be dug, cleaned, cured, and ready for kitchens and dining rooms in the months ahead.
In the coming year, the garden will grow in a different way… Under the watchful eye of Garden Manager Josh Helser-Howard, it will triple in size with the addition of citrus trees, blueberries, and land for crop rotation areas. The addition of the garden in 2019 was a welcome one and provides a chance to enjoy the year-round availability of fresh, local produce. Fortunately, with plenty of preserved shared space, there is room to grow.
Follow along on Instagram @braysislandgarden.