meadow

photograph by rinne allen

goldenrod

there is a big patch of goldenrod at the botanical garden here. they let it grow wild by the river, and it is 6 - 10 feet tall! right now it is still mostly budded up and in chartreuse mode. i will go back in a week or so for a full on golden explosion!

photographs and words by rebecca wood

carrot flower

photograph by rinne allen

by the river

i love to go to the botanical gardens here and walk the river trail. we are having a long summer here. still 80's every day, so not much signs of fall. it's also been dry, so lots of plants are just giving up the ghost. the vines and overgrowth along the river are either still green or have withered away. at any rate, overgrowth is a love of mine.

photographs and words by rebecca wood

reflection

photograph by rinne allen

trinity church

edisto island has lots of history, of dinosaurs, extinct mammals, indians, slaves, and plantations. there are a some beautiful churches that have survived hurricanes and wars.

here is one called trinity church. it was built in 1876. all the old churches are surrounded by ancient live oaks dripping with moss.

photographs and words by rebecca wood

joe pye weed

photograph by rinne allen

bits of pre-fall

it isn't officially fall just yet, but there are signs of it sprouting on the trees and plants around here. pods and seeds are bursting in my favorite colors: copper, dusty pink, pale cinnamon and a light lichen green.

words & photographs by rinne allen

kudzu flower beauty

photo by kristen bach

kudzu blossom sorbet

i have been having so much fun experimenting with kudzu. this kudzu recipe was by far my favorite things that I made. the color is magical and the sweet floral and grape essence is lovely.  but really.... the bright magenta color won my heart right away!  have fun!

Kudzu sorbet
2 cups of kudzu flowers
2 1/2 cup water,cool
the Simple syrup:
1/2 cup water
1 cup sugar
juice from 2 lemons

-soak kudzu flowers the cool 2 1/2 cup water, in a non reactive bowl
-put a plate on top of flowers to act as a weight and soak overnight
-strain the kudzu water through cheese cloth or a coffee filter to sift out any impurities
-make the simple syrup by heating up the water
-remove from heat and add the sugar
-stir until sugar is dissolved
-cool for 15 minutes and add lemon juice
-cool until room temp and add the kudzu water
-combine and pour into a non reactive container and put in the freezer
-check every few hours and break up the sorbet
-when frozen, place in a blender to create the sorbet consistency and put back in the freezer to chill
-enjoy!!

photos and recipe by kristen bach

holding on to summer

we have spent the last few weekends in the woods, with friends and alone...hiking, exploring, and swimming. eventhough we officially have one more week of summer, this time in the woods has been the perfect way to transition into a new season. tiny signs of fall (red leaves and wildflowers) are juxtaposed with summer color (verdant ferns and fungi) and are endlessly inspiring.

words & photographs by rinne allen

red clay

photograph by rebecca wood

little brick building

another cute little building in olar. it used to be a laundromat many years ago, but would make a great coffee shop or studio.

photographs and words by rebecca wood

bottles

photograph by rebecca wood

olar

about 30 miles south of barn well, south carolina, is olar. a well manicured, but deserted town. one of many in the area. there used to be an antique shop in one of them 25 years ago or so, but nothing now. would make a great looking resettlement town! so many cute buildings, and probably cheap!

photographs and words by rebecca wood

kudzu flowers

photograph by rinne allen

surprise lily

photographs by rinne allen

surprise lily

photograph by rinne allen

kudzu chips

we have been experimenting with our bounty of kudzu that we have growing in a valley near our house.  some things have worked, and some did not.  one of our favorites has been oven baked kudzu chips.  much like kale chips they are packed with nutrients and highly addictive.   good thing we have a never ending field of kudzu......

ingredients
handfuls of kudzu, washed
1 tsp olive oil
sea salt
directions
-pre-heat oven to 350 degrees
-toss the washed kudzu in a bowl with the olive oil, coating each leaf
-on a baking sheet place kudzu leaves in a single layer, only overlapping the edges
-sprinkle with sea salt
-bake until crispy, just a couple of minutes
-store in an air tight container
 

photographs and recipe by kristen bach