Sometimes the best history lessons are the ones we don’t know we’re learning.

The upcoming tour of homes always reminds me of my early days on Edisto Island when I used to go to Cassina Point to visit my grandparents. This was back in the early 1990s when the old plantation house was used as a bed and breakfast. Back then, I was just a kid, not even 10 years old yet, and I never really realized how stepping into that home was to have a hands-on experience with the history of the south.

The house was built in the late 1840s for Carolina Seabrook and her husband James Hopkinson, who just so happened to be grandson of the signer of the Declaration of Independence and designer of the American flag. Carolina was the daughter of the Seabrook family, which was known throughout the region as a prominent wealthy family known for their Sea Island cotton crops.

When Cassina Point was built, the Seabrook family was still major growers of cotton and the land surrounding the house was full of cotton crops. I didn’t know back then when we played croquet in the lawn that we were walking on land that had once been traveled by everyone from the richest people of the land to the slaves who worked the fields to Civil War soldiers. However, it was the soldiers that I remember most about Cassina Point.

Many of them had scrawled their names into the foundation of the house in the basement. The plantation was occupied by several units, one of which was the Third New Hampshire Regiment, which occupied the island in April 1862 and was reportedly in Cassina Point until June of that year.

Seeing the names of these men on the walls fascinated me. These were men who lived and died more than a hundred years before any of us made our way to Edisto. Their signatures were as much haunting as they were beautiful. It seemed as though these men were communicating to everyone who came by long after they were gone to say that they’d been there in the south as the enemy staying in an occupied home just an hour away from where the war began: Fort Sumter.

I don’t know why they wrote their names on the walls, but I do know that in doing so they left a lasting reminder of the days when Edisto Island played a prominent role in the country’s future and I’m glad I got to see it.

Nowadays, Cassina Point is closed to the public and serves as a private residence. It’s tucked away on one of Edisto’s many rarely traveled side roads and looks very much the same as it did all those years ago with its red roof, white exterior, black shutters, and large chimneys. To catch a glimpse of Cassina Point from the road is to catch a glimpse of Edisto’s past.

There are some things about being a kid that adults just miss out on. Playing in the dirt, making mud pies, splashing in puddles, soaring through the summer wind on a tire swing, and spending hours on end in a tree house are just some of the things that most people had to say goodbye to after childhood was over.

But there’s a place a good hour away from Edisto Island called Carolina Heritage Outfitters up in Canady’s, SC that gives everyone’s inner child a chance to live again in treehouses all along the Edisto River.

These tree houses are like the ones many of us wished we had as kids. They’re tucked away from the world and in the shady trees that line the banks of the Edisto River. They offer the ultimate experience of pure rustic living with lighting provide by torches and candles, central heating and air provided courtesy of the shaded trees, and plenty of room to sit on the deck and take in all that nature has to offer.

There’s no email to check, no cell phone messages to listen to, and no television to watch. All of that is replaced with the sounds of the crickets and locusts in the trees, rustling of the leaves, chirping of the birds, and the footsteps of the deer and other forest creatures in the area. There’s nothing to do but enjoy the surroundings and entertain yourself, just like you did as a child.

The only real amenities these custom-built treehouses offer include the kitchen and a sleeping area with futons. The sleeping area will be much needed because at the end of the day, which can be filled with any outdoor’s activity you enjoy from hiking to fishing to canoeing.

Canoeing is essential for anyone looking to stay in one of these treehouses. Guests meet up with a representative from Carolina Heritage Outfitters early in the morning and canoe 13 miles down the river to their treehouse. All canoe trips are self-guided and while expertise is not required, it is suggested that some canoeing experience be had by someone in the group as there are some tree roots, rocks, and other obstacles along the path.

Once your time in the treehouse is over, hop in the canoe for an additional 10-mile paddle out to rejoin the world.

The cost of this trip into nature is $150 per person for the first night and $75 per person for each additional night. Contact Carolina Heritage Outfitters at (843) 563-5051 to plan your trip.

Hurricane Irene delivered minimal effects to Edisto Island, but the storm is still raging on up the coast.

A Tropical Storm Warning was in effect all day Friday as Irene traveled past the South Carolina coast. The National Weather Service estimated the storm was more than 200 miles off the coast, but close enough to cause heavy rain, strong winds, and a storm surge made worse by the tides.

Power went out intermittently all over the island due to tree limbs falling on lines, but the lines were quickly repaired by South Carolina Gas and Electric.

The storm surge was the most notable effect of the storm as it caused several creeks to rise over their banks and flood low lying areas. The beach was pounded by 12-foot waves and further eroded by the strong current. The storm surge combined with high tide around six pm caused the water to rush up under houses and spill onto Palmetto Boulevard.

Some roadways had standing water that was knee-deep, but by the end of the night much of the flooding was already beginning to recede. However, the storm surge will cause flooding again Saturday during high tide.

Though the weather for Saturday is supposed to be partly cloudy and hot, the gusty winds will continue. This will cause strong currents and create large waves. Rip currents were reported Friday and are projected to last throughout the weekend. These water pathways have the ability to suck swimmers out to sea in a matter of minutes. If you find yourself stuck in a rip current, swim parallel to shore until the current’s power ends and then swim back to shore.

In addition, the waters will continue to be higher than normal and small watercrafts are urged to stay in port until at least Sunday.

Although Edisto Island lucked out this time, hurricane season is in effect until November, so residents and vacationers are urged to be prepared for any additional tropical storms or hurricanes that come this way.

Have you ever stopped to think about whom the first person was to see an oyster and think, “Hmm, I bet if I popped its shell open it would be pretty tasty?”

Long before oysters were a staple on the menus of seafood restaurants everywhere, they were enjoyed by people from all over the world. The ancient Greeks offered them up in an appetizer form, the Romans thought they were a natural aphrodisiac, and early colonial settlers ate them with gusto.

Here on Edisto Island, Native Americans feasted upon the shelled delicacy long before anyone else did.

The Edisto tribe (also known as the Edistow or Oristo tribe), which is made up of the Kusso and Natchez tribes, inhabited Edisto Island and land up and down the Edisto River in the mid-1700s. The evidence they left behind in the oyster midden viewable from Big Bay Creek or via the walking trail in the Live Oak campground on the island clearly shows that they enjoyed oysters.

As time went on, the Indians left but the love of oysters remained.

Nowadays, oysters are served in a variety of ways at restaurants everywhere. It’s said that oysters are their best during any month that ends in “r” so Edisto is just about to enter oyster-eatin’ season with September on the horizon.

The reason for this popular thought is because the months that end in “r” are generally cooler and so the oysters don’t spawn in those months. A spawning oyster can be fatty and less flavorful than its lean and firm counterpart.

Luckily for Edistonians, the area is chock full of oyster beds in the saltwater creeks and that makes it easier for local commercial fishermen to bring fresh oysters to the tables of restaurants and seafood markets in the area.

Harvesting oysters yourself requires a permit and instructions on harvestable areas. Keep in mind if you do try to harvest oysters on your own the beds are very sharp so wear shoes and gloves.

If you want to have your own oyster roast, try getting a bushel or two from Flowers Seafood Market on Highway 174.

As for cooking oysters, some people eat them raw after chilling them on ice. Others prefer to steam the oysters and eat them with a little Tobasco sauce, cocktail sauce, butter and lemon, garlic, vinegar, or essentially anything you want to pair them with.

If you’ve never had oysters before, order some from any one of Edisto’s restaurants to get a feel for what an oyster is like. Most people either love them or hate them, but they’ve definitely got something going for them if they’ve been around for so many years.

There was a time when the south was known for its opulence. In the late 1700s, South Carolina was filled with grand plantations dedicated to growing cotton, indigo, and rice.

Of all those cotton plantations throughout the south, none could compete with the crops grown on Edisto Island.

The cotton that grew on Edisto was the best of its kind. Known as Sea Island cotton, it was the most luxurious in the world. It was of the softest texture and commanded the highest price. European royalty requested that their garments be made from Edisto’s fine cotton.

For years, Edistonians and the rest of the cotton belt got rich off the land, but then the good times ground to a halt. By the 1900s, the cotton plant’s worst enemy had crept into the United States from Mexico: The boll weevil.

The boll weevil entered the US in the late 1800s. It began its destructive path in Texas and spread throughout the southeast. By the 1920s had entered every cotton growing region in the country.

The boll weevil feasts on cotton crops in the spring and lasts throughout the summer. It feeds on immature cotton bolls therefore killing the cotton flower before it even blooms. Throughout the cotton-growing season, boll weevils reproduce continuously so that entire crops become infested and never have a chance to be harvested.

During the cotton-growing days of the south, many farmers opted to continue planting cotton hoping that their crops would be spared. Some were lucky, but most were not. The majority of the cotton plantation owners abandoned their cotton crops because the boll weevil was so aggressive and unstoppable. It was better to avoid planting altogether than risk seeing the cotton crops destroyed by the boll weevil.

The once robust economy surrounding the cotton industry collapsed. To further complicate things, the Great Depression settled heavy over the entire nation. The lavish days had by the wealthy plantation owners were over. The men and women who made a living off farming the land found themselves without jobs. Poverty became a way of life for the millions of people who remembered what it was like to have it all.

It wasn’t until the late 1980s and 1990s that an eradication effort was put into place to rid the country’s cotton crops of the boll weevil. Various pesticides and natural predators like the red ant were used to try and control the bug up until that point.

Although cotton can be grown again in the south and on Edisto, the days had by the old south were never seen again, but a glimpse of the past can be seen with every old plantation that stands today.

Visit the remains of Bleak Hall, Botany Bay, and Sea Cloud plantation, which are all along the driving tour out at the Botany Bay Wildlife Management area, to revisit the historic cotton growing days of Edisto Island.

Would you like to visit Botany Bay? Click here for information.

In just a few short weeks the beaches will be filled with nothing but memories of summer as all the kids go back to school.

Going back to school is hard on all kids, but especially for those who go back without all the essential school supplies due to financial constraints. But this year, the students in need at Edisto Island’s Jane Edwards Community School are a part of Hootie’s Homegrown Roundup: Back to School Basics.

Each year, schools within the Charleston County School District with high rates of poverty and at-risk youth are selected so that students can start the year off right.

This program was started by the Charleston-based band Hootie and the Blowfish in 2007. Lead singer Darius Rucker grew up in Charleston and graduated from Middleton High School. While the band hasn’t been topping the Billboard charts since the 90s, they wanted to use their celebrity status to reach out to schools in their community that are in need.

Individuals and businesses in the Charleston County School District can contribute to the program so that children can receive the back-to-school necessities like haircuts, eye exams, dental care, book bags, shoes, clothing, uniforms, and school supplies. Many schools in the district have high levels of poverty so some, if not most, of the student body show up to school without having the tools to help them succeed.

This year, the Homegrown Round Up took place from 12-4 Saturday, Aug. 13 at Burke High School, 244 President Street in Charleston.

To continue helping out Jane Edwards Community School throughout the school year, contact principal Susan Miles at (843) 869-2124.

This summer the town of Edisto Beach is offering tourists and locals with the first ever open air market at Bay Creek Park.

Every Wednesday from 9 am to 4 pm vendors set up at the Bay Creek Open Air Market to sell handmade arts and crafts including items indigenous to the Lowcountry like sweetgrass baskets and homemade foods and snacks.

To keep the market authentic to the Lowcountry and Edisto, products bought at other locations to be resold at the market are prohibited unless approved by the town prior to the start of the summer season.

Bay Creek Park is located on Dock Site Road next to the marina. In addition to the open air market, Bay Creek Park offers a dock for fishing and crabbing in Big Bay Creek that is open to the public.

Interested in becoming a vendor? Check out the following policies and procedures:

• Priority is given to residents of Edisto Beach/Edisto Island
• All products are to be grown, harvested, or crafted locally
• The Town of Edisto Beach has the ultimate authority regarding the designation of booths for vendors
• Vendors are not promised the same booth week after week and may be asked to change locations due to demographic reasons
• If a vendor is late, that vendor’s booth may be given to another vendor
• There is no smoking in the park area
• Vendors may not call attention to their space outside of the confines of their designated space
• Any vendor that would like to provide customers with samples must do so directly in front of that vendor’s booth. Sampling may not encroach on another vendor’s space.
• Vendors are responsible for providing their own trash cans for any waste created.
• Booths must be staffed at all times during operating hours
• Vendors arriving late must park outside of the market area and carry their items to their designated booth
• Vendors are responsible for their own water and power
• There is no selling before the start of the market hours (9 a.m. to 4 p.m.)
• Vendors are required to keep their locations clean

The following information applies to any prepared food vendors:

• All prepared food vendors must have DHEC approval
• All food must be freshly made and available for sale and immediate consumption. Cooking inside the market is prohibited unless an exception is made.
• Any cooking must be done at least 4 feet from walk ways and traffic flow to prevent injuries. No cooking is allowed in or under a tent unless the tent is flame-resistant. Flame-retardant floor coverings are required for all cooking areas. Grease must be disposed of in OSHA approved containers. All floor coverings and disposal containers are to be approved by the town prior to use.
• If vendor lessees damage any of the park’s concrete or pavers from negligence the town reserves the right to recoup the actual cost of restoration.
• Any vendor/concession that utilizes cooking will be inspected before being permitted in the open air market.

To apply to be a vendor at the open air market, obtain an application from town hall located at 2414 Murray St., Edisto Beach, SC 29438 or call (843) 869-2505.

One of the best things about vacation is the ability to pig out without feeling guilty. All the things people worry about like calories, fat, and cholesterol go out the door as soon as they set foot on Edisto Island. After all, nobody should have to worry about anything while on vacation, least of all some down home cooking that’s so sinfully good.

One side dish that is good enough to be a main course is a little thing our family likes to call Swamp Potatoes (swamps for short). The recipe was handed down by the cousins of some cousins who spent all of their summers on Edisto but were really from Augusta, so who knows where it originated. The rumor is that one day a distant relative was hungry and only had a few ingredients in the fridge so she threw them all together and came up with the creamy, cheesy, bacon-filled delight of swamps.

Before committing to making swamps make sure you’re hungry and make sure you’re willing to let yourself get stuffed. This is the type of side that people get second and third helpings of and then come back after dinner for an extra taste. They’re just too good to pass up. They also make for a great tasty treat to come home to after a night of swilling at the bar.

Here’s what you need:

• Voracious appetite
• 5-10 large potatoes
• 1 bag of shredded cheddar cheese (use more or less, depending on your level of
• ½ lb of bacon
• 1 eight ounce container of sour cream
• 3 tablespoons of butter
• Chopped green onion (usually 3 or 4 stalks)

Chop the potatoes and boil them on high on the stovetop. Leave the skins on the potatoes. Boil until soft. Once soft, mash the potatoes together. Don’t worry if the skins come off and get blended into the mix, they add good texture and flavor. Cook the bacon until crispy and crumble into the mashed potatoes. Stir in the butter, sour cream, and onion.

Cover it all with cheese and place in the oven at 375 until the cheese bubbles. Serve immediately. Reheat in the oven or add a little more sour cream if you reheat it in the microwave when it is time for leftovers.

*Note that if you are serving a large crowd, double the entire recipe.

Be prepared to become fully addicted to Swamp Potatoes. They make a great side for everything from grilled chicken and steaks and burgers to hot wings, shrimp, and ham. Try integrating swamps into your holiday meals for a little taste of the south all year round. We like to use them instead of traditional mashed potatoes and gravy during Thanksgiving.

Forget the latest craze over all things vampire related, the real bloodsuckers live on Edisto. These, of course, are the mosquitoes.

Locals and vacationers all love the abundant water, scenic marshlands, dense forests, and sultry summers, but all of this contributes to the mosquito population.

While some people never get bitten (the lucky people that mosquitoes apparently don’t like) others find themselves slapping their arms and legs to swat the little buggers away. Some people choose to use a variety of insect repellent found at the grocery stores, but there’s just something about spraying chemicals that just isn’t very appealing. Fortunately, there’s a natural solution and it goes by the name of Evada-Bug Spray. But to learn about this spray first it is essential to learn about who created it.

Pamela and Ino Vandersteur live in the remote woodlands of the island where they mix up their seemingly miraculous insect repellent. Pamela grew up appreciating nature’s ability to fix what ails us. When she was just a teenager, she met a dog with a severe case of mange that no modern veterinarian medicine could treat. Not being one to back off when an animal is in trouble, Pamela said she found herself at the library studying ancient texts so she could drum up something to help this poor dog.

And she was successful. A week after learning all about treatments our ancestors used way back before pharmaceutical companies offered a pill for everything, Pamela came up with a mix of natural oils and elements that she put on the dog – and it worked. This success led to an increased passion for finding holistic options for day-to-day maladies. It also led to an unlikely pairing.

Pamela met her husband, Ino, a chemical engineer who used to work for the biggest pharmaceutical companies in the world. Seeing as he made a living off of prescription drugs and Pamela was all about the natural way of life, it seemed unlikely that the two would hit it off. But they did.

Now, after being together for years, the two spend their retirement years down on Edisto Island where they make up all kinds of natural products.

Pamela said they began making the bug spray because – as anyone who has experienced it can tell you – the mosquitoes are thick in the wooded areas of the island. They wanted to come up with a natural way to repel the mosquitoes and gnats and that gave rise to their company called Naturally Charleston.

In addition to the bug spray that even the most seasoned fisherman and hunters say is good stuff, they also make all-natural lip balm, before-sun lotion, after-sun lotion, and a bug spray for dogs.

Their products are for sale all over the lowcountry and can be found at several stores in the Edisto area. Visit their website at naturallycharleston.com to read testimonials and more about Pamela and Ino.

Visits to the Lowcountry means vacationers from far and wide have undoubtedly seen the signs for boiled peanuts. The first reaction to this sign generally elicits a negative response; people just don’t understand how a boiled peanut could be appetizing. But locals – like mothers the world over trying to get a stubborn child to try various vegetables throughout life – will encourage anyone unfamiliar with the boiled peanut to give it a whirl.

The first handling of a boiled peanut might still make first-timers hesitant. They’re wet, soft, and either hot or cold – it’s a matter of taste. Once the shell is peeled (some novice boiled peanut samplers think that the shell gets eaten, too, and while this is totally up to the eater, it’s generally not customary) the two or three little peanuts inside are ready to be eaten. The peanuts are salty, soft, and can even be slurped out of the shell so all of the brine can be sucked down with the nut.

That’s when a boiled peanut addiction begins and all of those people who formerly thought that this southern delicacy was something to be scoffed at begin pulling over at every roadside stand they can find to get a taste.

It’s often wondered why anyone ever thought to boil a peanut. It’s thought that the trend came about way back during the Civil War (or War of Northern Aggression, as the southerners call it). Allegedly, when Sherman led his troops through Georgia the Confederacy split into two factions and supplying them all with adequate food and supplies became a problem.

That’s when peanuts were considered for their nutritional content and easy access. The hungry soldiers began roasting and boiling the peanuts over campfires. Adding salt to the mix was probably done for two reasons: taste and as a manner of preserving the nut so leftovers could be taken along with the soldiers while they were out fighting the Yankees.

As time marched on and the war ended, the habit of eating boiled peanuts continued. Nowadays, it is possible to get flavored boiled peanuts and boiled peanuts in a can. Peanut enthusiasts can also purchase green (raw) peanuts from grocery stores and farmer’s markets and all over the south and make their own boiled peanuts right at home.

Making boiled peanuts is easy, but time consuming. Here’s how to do it:

Take 4 to 5 pounds of green peanuts and rinse them in cold water until all traces of dirt are gone. Soak the peanuts in fresh clean water for 30 minutes before cooking. Drain this water and dump the peanuts into a large pot.

Add up to 6 quarts of water

Add one cup of plain salt per gallon of water. If you’re the type of person who prefers to eyeball things while cooking, make sure the peanuts are covered by two inches of water once in the pot.

Cover the pot and cook on high for 4-8 hours. Halfway through cooking, taste the peanut and determine if it is soft enough. When fully cooked, a boiled peanut has the consistency of a fully cooked bean. If the peanut does not taste salty enough, add more salt. Go easy with the salt, it is always possible to add more, but you don’t want to end up with peanuts so salty they become inedible.

Cook for 10 more minutes and then taste again. After four hours of cooking, it is required to frequently sample the peanuts to test for texture and taste. Checking every 10-20 minutes should suffice.

Once the desired texture and taste is reached, remove from heat, drain the water and get ready to eat. They can be stored at room temperature or placed in the refrigerator.

To determine if a boiled peanut has gone bad, the shell will take on a slippery or sticky feel. Once the peanuts reach this point, it is time to throw them out and make a new batch. Boiled peanuts generally keep for up to a week, especially if refrigerated.