Narrator> Making It Grow is brought to you in part by Certified South Carolina.

This cooperative effort among farmers, retailers and the South Carolina Department of Agriculture helps consumers identify foods and agricultural products that are grown, harvested or raised right here in the Palmetto State.

McLeod Farms in McBee, South Carolina, family owned and operated since 1916.

This family farm offers seasonal produce, including over 40 varieties of peaches.

Wesley Commons, a full service continuing care retirement community located on more than 150 wooded acres in Greenwood, South Carolina.

Additional funding provided by the South Carolina Farm Bureau Federation and Farm Bureau Insurance and Boone Hall Farms.

♪ ♪ ♪ ♪ Amanda> Well, good evening and welcome to Making It Grow.

We are so delighted that you're with us tonight.

I'm Amanda McNulty, and I'm a Clemson Horticulture Agent.

And, it's so much fun to come and be with all these other people who've learned things, that are new, since when I went there.

And I get to be with my friend Terasa Lott, who is the Midlands District Director for Clemson.

And, as we said, if they'd just quit changing the scientific names of these plants.

(laughter) Terasa> That's okay.

That means that we know more and we can better understand- Amanda> Or forget more.

Terasa> How plants are related to each other.

Amanda> I hear you've had a trip.

Tell me all about it.

Terasa> I sure did.

I was part of a team from Clemson Extension and also Clemson Main Campus that went to Moultrie, Georgia for the Sunbelt Ag.

Expo.

That is known as North America's premier farm show.

And it features more than 1,200 exhibitors.

And they emphasize information, education and implementation of technology research and equipment.

So very similar mission to Clemson Extension.

Our exhibit at Clemson featured a live butterfly display.

And that was an impressive experience.

So visitors to the expo could walk in with butterflies surrounding them and learn about the life history of butterflies, plants that can be incorporated into the landscape to support them.

Amanda> Larval food sources.

Terasa> Yes.

And so I think, really getting up close and personal even though we could, somewhat do this in our backyards, it was, it's a little bit different because it was essentially a greenhouse.

So a small structure, you know, so you're very close by, really sparking that curiosity and interest.

And we got some amazing photos and videos of people interacting with the butterflies.

Sometimes they would even land on the visitors or me.

And both adults and youth seemed particularly captivated, and mesmerized.

In fact, there was one little boy he was a repeat visitor, and he told me "This is the best thing I have ever done."

And that just made my day.

And I bet that he will carry that with him.

And in the future, it will hopefully make him feel more connected to the natural world and be a good steward.

Amanda> Oh, what a tremendous thing we have there.

Isn't that just thrilling?

Terasa> We do.

And you know what?

Brad was part of our team as well.

Amanda> Whoa.

Okay.

Brad> I was.

Amanda> Brad, you are the Commercial Hort.

Agent for several counties.

Brad> That's right.

Amanda> Dillon, Georgetown, Horry, Marion and Williamsburg.

Brad> Yes, ma'am.

Amanda> That's a lot of land... Brad> A little bit of territory to cover.

But it's alright.

Amanda> Yeah, yeah.

And people are growing different things in those different counties, I would imagine.

Brad> Oh, yeah.

Definitely, definitely.

And right now it's, you know, strawberry planting season.

So a lot of people are focused, throughout those counties, on planting strawberries.

But, yeah, I was just looking at some, cabbage and collards and stuff the other day.

And so there's, a huge variety of things for sure.

Amanda> People say that the collards are better after the first frost, but, fortunately, I don't think that's necessarily true because we ain't gonna get no frost until God knows when.

Brad> Right.

Exactly.

Amanda> Yeah, yeah.

But I love collards.

Brad> Me too.

Amanda> Yeah.

Isn't that fun?

So... did, people grow pumpkins?

Did you have some pumpkin growers?

Brad> I haven't dealt with a whole lot of pumpkin growers.

We do have a few that grow, that grow some pumpkins.

Pumpkins can be a little bit difficult at times.

Amanda> It used to be, you couldn't grow them at all, down here.

<Right> I think, now there's some new varieties.

Brad> There are some varieties that can do okay.

I think a lot of the, what we call the ugly pumpkins, the more ornamental ones are a little bit easier to grow than some of those really, you know, large, more classic style pumpkins.

Amanda> Okay.

Yeah.

Well that's fun.

<Definitely> Glad you got to go.

Brad> Thank you.

I'm glad too.

The expo was amazing.

I mean, it's like, a massive fair but just with, you know... Amanda> Can you think of something you saw that just blew you away?

Brad> I mean, just the sheer amount of equipment and large equipment.

I mean, you're talking, you know, sprayers and tractors and stuff that, you know, you don't normally get to see on a day to day basis.

Amanda> Some are massive.

Brad> Massive stuff, that even I don't see on a lot of the farms that I go to.

And so I'm, I mean, I'm a kid at heart.

So I think, any kind of equipment is, is pretty cool.

Amanda> I'm so glad you got to go.

And thank you for representing- Brad> Glad to do it.

Amanda> Representing Clemson.

Terasa> And if I might interrupt, I should have mentioned that one of the highlights as well is to recognize the "Farmer of the Year."

So from South Carolina, our nominee was Jeff Massey, from Livingston's Bulls Bay Seafood.

So a seafood farmer, pretty unique.

Not every state can say they have a seafood farmer.

He wasn't the overall winner, but we're sure proud.

He represented South Carolina well.

Amanda> And he has really good oysters.

<Mhm> Boy, they are... (Amanda slurping) (laughter) That's fair to say.

I like raw oysters, and you know, the saltier the better, anyway.

Anyway, and if you get, if you're going to have raw oysters, you should get some green Tabasco sauce.

Just put a teeny drop on them.

That's fair to say.

Anyway.

Well, I'm so glad that, Doctor David Jenkins is here.

You're from the South Carolina Forestry Commission, but you're an entomologist.

> Yes, ma'am, I am.

Amanda, I am sorry I said "yes, ma'am."

Amanda> That's fine.

> Amanda, I am an entomologist, and I did study Plant Pathology as well.

Amanda> But, a lot of the things that attack trees, I mean, they are under a lot of insect pressure at times.

Dr.

Jenkins> They are.

And mostly, the insects are there to kind of, it's just like if somebody runs over a deer out on the road and you go two weeks later and you find insects in it, those insects didn't kill the deer.

But it's a great resource and things move in.

So that's mostly what we see.

Amanda> Trees that are stressed?

Dr.

Jenkins> Trees that are stressed.

Trees that are drought stressed or, otherwise growing too close, competing, that kind of thing.

Amanda> Well, we'll talk some more about that later because, I don't think the thinning process is what it once was.

Dr.

Jenkins> That's correct.

Amanda> So, we'll get back to that.

Ah la, la, la, la, la.

Well, something very, very, very, very happy Katie Phillippi from Forest Lake Greenhouses.

So we're just going to have wonderful things and no problems?

Katie> No, I hope not yet.

Amanda> So what's this time of year?

Katie> Thanksgiving is, on its way.

And then, of course, Christmas, which is a big thing for us at Forest Lake Greenhouses.

We grow thousands and thousands of poinsettias every year.

Amanda> Do you?

Katie> We do.

Amanda> Mercy me.

They're kind of challenging.

Katie> They are.

And it's fascinating.

It's fascinating Amanda> The dark and then- Katie> Yes, you know, light plays a big part in growing poinsettias and the color.

Yes.

So it's, pretty cool.

Amanda> And we're used to just have red poinsettias.

I think there's a lot of choices now.

Katie> Oh, my gosh.

It's spectacular to see all the different colors and varieties of poinsettias that we grow, it's awesome.

Amanda> Did you... you should send us a picture.

Katie> Oh, my gosh.

Amanda> Some... last years.

So Sean can add it to this.

<Absolutely> Please, I think people would love to see that.

Yeah, yeah.

Katie> Yes, for sure.

Amanda> We have two great things you're going to learn about.

We went to the South Carolina State Fairgrounds where they held the 4-H Engineering Challenge.

They built things with Legos, Terasa that had batteries that could build things.

I mean, they had a challenge that... and I mean, you know they just told them to go all over this table and pick things up and put things together and... Terasa> It's incredible, what our young people are capable of doing.

Very inspiring and makes me have hope for the future.

Amanda> And one thing that I particularly enjoyed, they had a poster contest which I could enjoy... And one child, his father, ate different kinds of, ate different kinds of apples.

And then they tested the different things that he had to test during the day to find out which apples had the most sugar in them.

I thought that was pretty interesting.

Terasa> Mhm.

Very real world application.

Amanda> And, it was a really good apple.

I went got one at the store and it was very sweet.

So that was fun.

And speaking of apples, Faith Isreal, who's part of our Clemson Food Systems and Safety Program, came and showed us how to safely can apples.

And this is a great time for you to get out there and put some things up that you can enjoy on those cold winter nights How about that?

Anyway, well Terasa, sometimes we have some pictures to look at.

Terasa> We do today, even though our seasons are changing, we've entered fall.

Our viewers never disappoint and have lovely things going on in their landscape.

So let's take a look at this week's collection.

♪ ♪ ♪ ♪ ♪ ♪ Hartmut Veil shared a view from his living room window at sunrise.

And even though his mums got a bit tussled from a rainstorm, it is a magnificent view that I think would be a great start to any day sitting there enjoying a morning cup of coffee.

Thanks to everyone who shared their photos.

Remember, this is a small sampling.

I encourage you to visit our Facebook page where you can see all the submissions and the next time you see us make a call for "Gardens of the Week."

I hope you'll consider posting your photos there, and they may just appear live on an episode of Making It Grow.

Amanda> Okay, thank you so much.

And you probably grew up, drinking tea.

Terasa> I did, you're right with my grandmother being from England.

Tea was the drink of choice.

Although, interestingly enough, she became to... she loved coffee as she'd been here longer and longer.

Amanda> Well, if I lived up North where it was so cold.

I'd want a cup of coffee.

Anyway.

Well, thanks for all that.

Well, let's see if we can help some people with questions.

Terasa> Yeah, well, you know, last night I had gone out and looked at some of the, the cold crops in my yard.

So you got your broccoli and your cabbage and collards.

And I've noticed that we have this "vass" or vase here.

And I think Brad's going to tell us why there's some unusual colored leaves there.

<Ah> Brad> Yeah.

So I was actually on a farm yesterday, taking a look at some stuff.

A gentleman was having some issues with a few different things.

And... some of his collards just weren't doing real well.

And you get out there and you start trying to figure out what's wrong, right?

You're kind of like a detective in these situations.

And you can kind of, that first initial impression, you may think of something.

And when I first saw it, I thought, "well, gosh, it seems like they might just be kind of nutrient deficient," you know.

But then you start looking and you think, you start second guessing- Amanda> Get out your magnifying glass.

Brad> Maybe there's some other things going on or whatever.

But, I did actually contact another agent and sent some pictures.

And that's one of the cool things about our, you know, cooperative extension.

We can, talk things out and when talking with him, we are pretty sure maybe there were some nutrient deficiencies.

And so you can see these collard leaves where they're, they're they're turning, they're turning yellow.

And a lot of these were some of the, older leaves- Amanda> They can't grow if they're not photosynthesizing.

Brad> Exactly, exactly.

And so, you know, they just weren't growing great.

And they were having some, you know, just some general issues and stuff like that.

And, talking with the farmer, we, we realized that there was a really heavy rain after he had fertilized and it had washed a lot of his fertilizer he had put out down the rows and out of the field.

And so, while there may be some fungal issues and stuff like that going on as well.

We're pretty sure a lot of the issues that he was having were, were nutrient problems.

But nutrient issues can be tough to determine, a lot of times, they can look different.

Amanda> So, can he reapply some?

Did you did you do another soil test to see what was available?

Brad> So we did talk about soil testing.

I'm hoping they do another soil test.

See where he's at.

We can also do, tissue sampling to see what the actual nutrients are in the, the live plants.

And so that may be something that would be good to do.

But I believe he was planning on applying a little more fertilizer, and seeing if that would kind of kind of bring them around.

Amanda> Are fertilizer cost- Nitrogen is the one that's most leachable, I guess, and I understand cost are up.

Are they up for our farmers?

Brad> Oh yeah, definitely.

I mean, fertilizer costs and just the cost of farming in general has unfortunately gone up.

And so you hate to waste it.

Amanda> Of course.

Brad> But these things do happen.

I mean, we're growing crops.

It's not a perfect process.

So, yeah.

Amanda> Well, hopefully they'll revive wonderfully.

Brad> I think so, I think so.

He had some other good looking crops out there.

Amanda> What else we see growing?

Brad> Mainly, a lot of different brassicas you know, the mustards and turnips and collards and cabbage and that sort of stuff.

Amanda> If anybody's growing rutabagas, I want you to bring me some fresh rutabegas.

Please.

Brad> I will keep an eye out for some rutabagas.

Amanda> The fresh ones are completely different.

Brad> I got you.

I'll keep an eye out.

Amanda> Honest to Pete.

I love rutabagas.

Terasa, is someone else in need of help?

Terasa> Indeed.

We have a question from Luke in Lexington.

Who said, "My pine trees are dying?

What do I need to do?"

Amanda> Oh, well, I hate to hear that.

David.

Dr.

Jenkins> Well, usually you don't have to do anything.

But I work- You know, we've been getting these calls for the whole state, Upstate to the coast.

And I'll come and look at your trees.

And just like a detective, I'll, you know, we usually don't see the beetle that is gone, but I can determine, what species, was there based on the, the galleries they leave behind.

Amanda> Taking a little of the bark off and looking underneath it.

Dr.

Jenkins> That's exactly right.

And I've got to say, for one, which is not, the Southern pine beetle, which is not very common this year.

And that would be this one, that's there.

That one, you do have to do something because it'll move from tree to tree.

But we're not seeing a lot of this, this year.

Amanda> How do you spray a pine tree or do you do a drench?

Dr.

Jenkins> No, no.

So in the old days, they used to spray trees.

And we don't do that anymore.

We actually... you cut down the tree and lay it down, towards where the infestation- So this will move.

A Southern pine beetle infestation will move from tree to tree.

And so you lay those trees down.

<Yes> And just laying the trees down reduces the moisture in the wood.

And the beetle larvae don't survive.

So that drops the population, and it's hard for them to find the next tree.

Amanda> Okay.

Because they're on the ground.

Dr.

Jenkins> That's right.

Amanda> Whoa.

So they're not real smart.

Dr.

Jenkins> Well, they're smart enough to do their thing, so.

<Okay> But also, most of the ones we're seeing now are Ips beetles.

And it has a very distinct gallery.

And this one is one we don't want to cut the tree down because it's more likely that you're going to attract more beetles.

So this one can survive in down trees.

The lower moisture content doesn't bother them.

And they can, if they're in a down tree and they leave that tree, it's easy for them to find other trees, unlike Southern pine beetle.

And when you cut it down, it's going to release a lot of volatiles and they will actually stick around.

Amanda> Is it as devastating?

Dr.

Jenkins> Usually not.

Usually not, because- But there's not much you can do about it.

In a really dry year, and I can show you some pictures, but it'll hit acres and acres.

But usually it's a tree here or a tree there, or up to a dozen trees.

Amanda> Gosh, that would be horrible to lose all those trees.

Shoo.

But it has really, really been dry.

And, you know, we think of pine trees as not needing as much water as some other trees, but what is the situation?

Dr.

Jenkins> So that's exactly right.

They, we tend to plant them on drier sites, the right tree and the right site.

And so it tends to be, like, if vaccinium is growing there naturally that's a good site.

Nice sandy soil.

But pines just like us, they're going to be different.

Some are genetically not going to be able to survive a drought.

Maybe they didn't get their roots out in the right place.

There might be a lot of competition from other, other trees.

And if hardwoods are coming in encroaching and that's natural.

A pine forest converts to a hardwood if you don't have some kind of disturbance.

And so- Amanda> Because pine seedlings, pine seeds need sunlight to germinate.

Dr.

Jenkins> That's exactly right.

And so that hardwood, it's actually much more efficient at grabbing a lot of those nutrients and, water.

And so they'll actually, cause the demise of some pines as well.

Amanda> Well, it's hard to be a farmer because growing trees is a crop, right?

Dr.

Jenkins> That's right.

Amanda> Okay, okay.

And, I was gonna ask you, you said sometimes, they say that they can hear something in their trees.

That's kind of crazy sounding.

Dr.

Jenkins> We get, we get that call a lot.

And they'll say, "I can hear the beetles in my tree."

And immediately we know what it is, because there's only one beetle that makes that noise.

And that's the, the Southern pine sawyer.

And she'll chew a little notch like a football shape, about, a little bit smaller than a dime in the bark.

And she is not going to mess with a healthy tree.

She's only going to go into a tree that's dead or dying.

And so when she leaves that dead tree, she's not going to go into a healthy tree.

You don't need to worry about it.

But the good thing about her, is her larvae are pretty large.

And so they actually out competing, they're eating the same food as Southern, as other bark beetles.

<Whoa!> And so they can't, it's hard for them to survive.

It's competition.

And it's kind of like a cow grazing.

This is so big, you know, the other ones are small, like a piece of rice or smaller.

And so when their larvae are feeding on that, they're actually eating some of those beetles as well.

So we like to see these.

They're a natural- Amanda> But you can hear it?

Dr.

Jenkins> Oh, you can absolutely hear it.

I promise, I wish I had video.

We need to go to the woods sometimes and I'll let you hear it.

Amanda> That is amazing.

Isn't that fun?

Okay, so that's a native beetle?

Dr.

Jenkins> It's absolutely native.

Amanda> Okay.

And not a problem at all?

Dr.

Jenkins> Not a problem.

Some mills... So if you have a mill, you don't want to have so they have dead trees and if they still have the bark on it, these will get in the bark and they can degrade the wood some.

So a lot of mills do not want to have this.

But as a homeowner we're happy to see it.

Amanda> Okay, okay, okay.

Well, something happy?

Katie> Yeah.

I can... Amanda> Ah, how lovely.

Katie> We'll start here.

Lots of color here.

Pansies, Violas.

Amanda> And they like to be put out in the fall when the weather's cooling.

Katie> Exactly.

They like the cooler weather.

That is one of the more popular flowers, in the wintertime to have.

So you have your pansies.

They have a much larger, face.

So a much larger flower, is what I'm saying.

And then your Viola has a much smaller flower.

Amanda> Sometimes we call those Johnny Jump-Ups.

Katie> I love that.

Amanda> Isn't that sweet?

Katie> They have a little bit different of a growing habit as well.

Your pansies are a little taller.

While, your Violas are a little more mounding, they stay as clumps.

<Alright> And your Violas can take a little bit more shade than your pansies.

Amanda> Alright.

Okay.

Well, both of them are beautiful.

<Yes> Show us some of the different weird, fun pansies you've got.

Katie> Yeah.

So this is a blotch.

It has the darker face in the middle.

<The face?> Mhm.

This is a Cool Wave Pansy.

And that's kind of fun because, she trails.

<Really!> She's a trailing pansy.

Amanda> So you could put her at the edge of a container?

Katie> Yeah, in a hanging basket, in a container.

Yes.

Amanda> That's exciting.

Katie> So, people love those, this time of year as well.

Now this guy, is also pretty neat.

These have been really popular as well.

These are, a Ruffled Pansy.

So it is a pansy, but they have these crazy ruffly flowers.

There's different, there's different colors and, I like them, I like the ruffle.

<Yeah> But I also love a classic.

You know, I love a classic pansy as well.

Amanda> Yeah, yeah.

<So> Okay.

My mother used to pick them, and she had a little container that was developed, was made just for pansies.

<Yes> Isn't that fun?

It was a little grid, and it was really sweet.

Katie> I love that.

That's sweet.

Amanda> Because they're so pretty you could bring'em inside because they're gonna have plenty of blossoms.

<I know.> And they just keep- Do you need to deadhead them?

Katie> If you want, you can.

But I mean, these are known to just kind of be there for winter.

<Okay> If we had, like, a really hard frost you might want to protect them a little bit because they might get, get from, you know, if it was a really hard frost, they might brown.

But, you know.

<Yeah> They're usually pretty sturdy.

Amanda> Okay.

<Yeah> Well, I'm just so thrilled.

And how much water do they like if you had them in a basket?

Katie> In a basket... I mean, in the winter you're watering a little bit less anyways, but you don't want to let them go to dry in winter, either.

We say that with, really any of the things you plant, especially your trees and shrubs too.

<Alright> So you're really just kind of paying attention to, you know, if we don't have any rain, moisture <Okay> you might want to check them.

Amanda> Well, thank you.

Thrilled to look at, the harbingers of fall.

Katie> Color, yes.

Amanda> That's great.

Alrighty, okay.

Well, let's go up to the South Carolina State Fairgrounds and see what these stunningly bright kids are doing.

♪ ♪ ♪ ♪ ♪ I'm at the South Carolina State Fairgrounds in Columbia, South Carolina with Alana West.

And we are here for a special 4-H event.

> Yes, ma'am.

It's the 2026 South Carolina 4-H Engineering Challenge, where we have seven different competitions going on all in one day, and kids from all over the state competing in different events.

Amanda> It was fun to come in because I saw all these pictures to look at and I thought, "well, what does that have to do with engineering?"

Alana> So we do have a Visual Arts Challenge, where kids can submit entries based on a theme.

And this year's theme was, "Patterns in Nature."

And kids can submit a photograph, an illustration, and an AI generated image.

And they're judged beforehand, and we do have them on display here with the awards they've won.

♪ ♪ ♪ ♪ ♪ ♪ Amanda> And I think that's fun because not everybody is engineering oriented.

But then some of the kids here are.

But, you also have a poster section, and they have to talk about their poster, I believe.

Alana> That's right.

That's the Agro-Science Poster Challenge.

And it's set up sort of like a science fair at school.

And there's different categories kids can enter in.

And then they have to do an interview with the judge that explains the project they've got on their poster.

Amanda> Because there are different parts of being a good, well-rounded speaker and presenter.

Alana> That's right.

Yeah.

Amanda> And then there's some that really become more engineering based.

Alana> We do have the Coding Challenge, which is Lego robotics.

And kids are given a challenge, and it's an all day event where the kids are building and programing their robot to meet a specific challenge.

And then they're judged on how well they work together and how well they met that challenge.

And there's a robotics table that they run the challenge on.

Robotics is not my thing, so it's way over my head.

Amanda> Well, even getting them built made me feel like I was gonna have to lie down and put an ice pack on my head.

Alana> They have a great time in there, though.

♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ Amanda> I was just stunned at what these young and older people do, because you got two age groups, usually.

Alana> We do.

A lot of our challenges have a senior group, which is age 14 to 18, and a junior group, which is ages 9 to 13.

Amanda> Okay.

And then there's some other engineering themed challenges as well.

Alana> Right.

So, we have our Rocketry Challenge, where kids are making paper rockets.

They're judged on how far those rockets go, as well as, they do a presentation on those rockets and are judged on that.

So their scores are added together.

<Okay> ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ Amanda> Then also, there's a lot of stuff involving bridges and weights.

Alana> Right.

So those are some of our bigger challenges.

We have a lot of, folks that sign up as teams, and they do Bridge Building and a Mystery Challenge.

Those are timed events.

They're given a certain amount of materials, and then they are... you know, have to do whatever the challenge is for that.

So the bridge they test for weight, how much the bridge will hold.

Amanda> And they use Popsicle sticks.

I mean, it's kind of fun.

Alana> Popsicle sticks and glue sticks.

Amanda> The things they make are pretty amazing.

And then there was the Mystery Challenge which this year was fascinating, I thought.

Alana> So every year, the Mystery Challenge changes.

This year we had a Junior Challenge and a Senior Challenge.

So they were different because if you watched one, then it wouldn't be a mystery.

So, our junior kids, did penny boats, which it held something other than pennies because we can't find pennies.

And how many, how much of the payload it would hold before it sank, yep.

And then our seniors did payloads with paper airplanes.

So they were adding weights and whoever could fly their paper airplane the furthest.

♪ ♪ ♪ ♪ ♪ ♪ Another challenge is the Coding Challenge.

<Whoo> Way over my head.

But kids are designing games and programing these games to meet whatever our challenge requirements are.

So they, they submit those games, and then we judge their project.

But also they have to present those, and they're judged on their presentation as well.

Amanda> I enjoyed talking to the kids.

Many of them had come from all over the state.

There were a good many homeschooled kids and kids coming from schools.

<Mhm> And, but you don't have to be in 4-H to participate, I believe.

Alana> You don't have to be a member.

This is one of our few events, you don't have to be a member to participate in, and we're hoping to recruit.

But some of these kids are coming with school groups.

Some are coming with families, as individuals.

It's something for everyone.

Amanda> One thing that's important, and we do want to thank the volunteers.

Alana> Absolutely.

So we have over 350 youth here this year, over 50 agents and volunteers helping with this.

They're kind of representing 23 counties this year.

Amanda> Goodness gracious.

I am very impressed with the future generation of South Carolina.

I feel like we can relax about what's going to happen.

Alana> We might have a lot of engineers.

That's right.

Amanda> And also, they were, I enjoyed meeting their families and hearing where they were from.

Thank you for putting all this together.

Alana> We're glad y'all could come today.

♪ Amanda> It was fascinating to go out there and see what these kids are doing.

And registration is open for next year, so you could call your local Extension Office and, ask the 4-H agent or ask them to... get the information for you and register somebody for next year.

I've been eyeing this hat and wanting to get it, and this is one of my favorite of all time plants.

It's called Aralia spinosa.

And it's, got a really, really, it's tall, tall, tall, tall, maybe 12 feet tall.

And it's got these huge spines that come out, it's called Hercules' Club or the Devil's Walking Stick because it's got, I mean, like, frightening spines.

And it's got a great big canopy, that shades a lot under it.

And then these flowers are just massively, extremely beautiful white flowers.

And I think you said you like it, and... I think, it's really good for pollinators and things because of certain factors.

Dr.

Jenkins> It is.

It's a late bloomer.

It's blooming in the middle of summer when there's not a lot of other things out there.

And if you go look at it in the summer, it is covered with all kinds of pollinators flies, bees, and they love it.

Amanda> And then, it has some little berries.

Most of these have been eaten and they're packed with protein.

You know... well, so, so but anyway, for things that need berries to eat... birds, it's fabulous for that.

So it's really a beautiful garden plant if you've got room for it.

I would encourage you.

There's some, be sure you're getting the native one though because the other one, is somewhat invasive.

Anyway, well, Terasa.

Terasa> Let's see, what we have up next on our list.

We've got Rich from Myrtle Beach, who said, "I just moved down from Boston and I want to spruce up my landscape a bit this fall, but I want to be sure I'm planting the right things."

Good for you, Rich.

He wants to know how can he make sure that he's, like, fool proofing his landscape and making sure that, you know, he's got the right plants there?

Amanda> Well, I don't think there's any such thing as fool proofing your landscape I mean, plants are living things, but Brad, there are some good choices you could make.

Brad> Definitely, definitely.

And I think that question kind of brings up even a bigger topic of, you know, when we do our landscapes and this is the time of year to start, you know, plant some larger trees and shrubs.

Amanda> Much better than the spring.

Brad> Right, yeah.

Especially for our woody trees and shrubs, you know it's a good time of year.

But just thinking about not going to the nursery and just grabbing a few things or grabbing whatever we like and just throwing it out there, but actually, you know, coming up with a little bit of a design and putting some plants in that will last for not just maybe Rich's generation, but, you know, the next generation and that sort of stuff.

And so, I think it's really important to do that.

And, you were talking about native plants with, you know, your hat.

And that's a good place to start, in my opinion.

Start with some native plants and things that have been growing here a long time and are going to continue to grow here a long time.

And probably aren't going to become a major issue down the road.

And then you can kind of work outward from there.

And, you know, you don't always have to have native plants.

You can find some stuff you like, but just making sure they're, they're disease resistant and, you know, just going to be tough plants that you're not replacing after ten years.

Amanda> And if you have a large enough yard I would certainly encourage people to plant a tree.

Because, you know, I mean, there's just such wildlife... and then shade because it's getting hot and trees can make a huge difference, I think.

Brad> Exactly.

And we're building so many houses in South Carolina right now, especially, down in my area in the Horry and Geoergetown area.

And so the more people we can encourage to, you know, go ahead and get started on the right foot when they're doing landscape, I think we'll be better off down the road.

Amanda> Thank you so much.

Terasa.

Terasa> What do we have next.

We're going to move to Rock Hill.

Gary would like to know, he says he's seeing ash trees that are dying, and he wants to know "why is that happening?"

Amanda> Aw, my favorite baseball bat tree.

Dr.

Jenkins> Absolutely.

Well, that we are seeing emerald ash borer.

We first detected that in 2017.

And it's moving through the state and has gone as far as Abbeville across to Marlboro County.

So it's not this far down yet.

Amanda> It's an invasive species?

Dr.

Jenkins> It is an invasive species.

And it, it causes, it kills ash trees.

And again, we usually don't see the beetle, we see the damage.

So, we see the larval galleries.

But this is an interesting, we have 50 species that are closely related to this beetle in the state of South Carolina that are native, and they don't cause damage.

So, for instance, we have some that attack oaks, some that attack hickory.

And they only attack stress trees when they're in decline.

But this is, a non-native that attacks healthy ash trees, from the top down and kills them.

And so I'm sure in Rock Hill, York County, Spartanburg, in those areas, if you find ash trees, a lot of them are either going to be dead or just have foliage.

<On the way.> Exactly.

Foliage on the lower part of it.

But yeah, it is.

Here's a piece of ash tree and you peel back the bark and you can see that, those galleries in there.

And that's again, we usually don't see the beetle.

We see the damage they leave behind.

Amanda> So do they interfere with the nutrient flow?

Dr.

Jenkins> Absolutely.

So the larva is feeding on the cambium layer of the bark.

And so that interrupts, any water coming up and the nutrients that, the leaves are bringing, bringing down.

And that will kill the, the tree from there up.

Amanda> You said there's one ash that grows in wetter spots, that has some good properties.

Dr.

Jenkins> A common ash in South Carolina and ash is not a common tree in South Carolina.

But, green ash grows in our, it's a bottomland hardwood and that's a pretty sensitive site.

And whenever we lose these and you'll see it along river bottoms where this has gone through, you'll see a lot of dead trees.

And that opens up light, and then we get a lot of invasive plants like privet that are already there, that really make use of that extra sunlight to, to carry on.

Amanda> Well, I'm sorry that one came, to the United States.

That's too bad.

Well Katie, I bet we have something else pretty to talk about.

Katie> We do.

And so let's, pull up the... (loud thud) perfect container for the holidays, basically.

So, these are paperwhites.

These are a much smaller bulb.

And, yes, they do kind of look like garlic.

As I was taking them out of the bag, they, all these little pieces off the side, fell off.

And I was like, "wow."

Amanda> I think one of our staff people was like, "what are you bringing garlic for?"

Katie> It does kind of look like garlic, but these are super popular because they, put off these gorgeous little white flowers and they smell really good.

Now, some people say they like the smell of paperwhites, some people don't like it, but I like it.

<Yeah> And you can do these in a couple of different ways.

You can do them like this in a glass bowl, glass jar.

Amanda> How much water do you keep in?

Katie> You're really just wanting to, make sure the water is close to touching the roots or touching the roots.

You don't want it to come too far up on the bulb because it can have some rot issues.

<Okay> So you're really just wanting it to come up- Which is why a glass bowl is great because you can see where you're putting the water.

But you can also plant these.

But when you plant them you're also not covering the bulb too much.

You're maybe covering, maybe a third of it.

<Okay> And they'll grow the same way.

Amanda> And they are the first thing to bloom in my yard and just come year after year, after year, after year.

Katie> They're great.

Amanda> Yeah.

And just... bloom very, very early.

Katie> Yeah.

A lot of people force them for the holidays like you would probably want to plant them or think about- Amanda> But they may come up in the yard before they come up in here.

Katie> That's right.

That's right.

Amanda> And that's just it.

Katie> That's it.

Amanda> So after, they finish if you cut the flowering stalk off and keep it in the house and let it, let the foliage go to replenish the bulb, then when it gets warm outside, you could plant it outside.

Katie> Exactly.

Amanda> Isn't that a wonderful recycling- Katie> It's great.

Yeah, you can use them for the holidays and then plant them in the yard.

Amanda> Super, super, super.

<Yes> Thank you so much.

Katie> Of course.

Amanda> Faith Isreal, part of our, Food Systems and Safety Program Team came and showed us how to safely can apples.

Amanda> My guest today is Faith Isreal, a fellow Extension employee, and she is a Food Systems and Safety Agent.

And I'm delighted that you're here.

And, this time of year, I just love the fact that we have some places in South Carolina that can grow apples and in lots of places, in our neighboring state, North Carolina, wonderful fresh apples.

And wouldn't it be fun to have some ways to enjoying them all year?

> Yes, of course, you can eat them fresh, but we're going to talk about how you can preserve that for a later... Amanda> Okay.

And I think you've got something a little bit different than just applesauce.

Faith> Correct.

So we're doing apple conserves.

Amanda> Apple conserves.

Faith> And these are adding your nuts or, and raisins.

Amanda> Okay.

And then what kind of things do you think they taste good with?

Faith> This can be great with oatmeal or porridge, waffles, pancakes.

You can put it even on your ice creams if you like.

Amanda> Whoa.

And... it sounds like it might even be something that you might, if you like relishes, maybe you could use it with turkey or something.

Faith> You could definitely eat it with your meats.

Yes.

Amanda> Okay.

All right.

Well, let's see.

This... We don't have anything plugged in, so I'm a little confused.

What is this?

Faith> No electric.

We have a gas cooktop burner.

Yes.

This is using butane to heat up.

Amanda> So if you were going on a camping trip, this would be a great thing.

Faith> Very ideal, yes.

Amanda> Okay.

And ideal today.

Faith> Of course.

Of course.

Amanda> So, let's see what... I guess, we have some apples.

Faith> Yes, we definitely do.

Everything has been pre-measured.

These are our apples.

This one recipe calls you to leave your skins on.

Amanda> That's easy.

Faith> Very easy.

Yeah.

Then we have our lemon juice.

This is our acid to help acidify and preserve.

Amanda> Oh, and I bet that adds to the flavor, too.

Don't you think?

Faith> Oh, yes.

Amanda> I think it always does.

Faith> Yeah.

We have our half a cup of water.

Amanda> Okay.

Faith> We're going to bring this heat up.

Amanda> Okay.

Faith> And we're going to also add our raisins.

Amanda> I love golden raisins.

Faith> Oh, yes.

Amanda> I think they're just so pretty.

I mean, I love raisins, but they're... they make it just a little more colorful and fun I think.

Faith> They do.

And so the recipe didn't specify what type of raisins, I just went with golden for the color.

Amanda> Yeah.

Faith> Yes.

Amanda> Yeah.

Faith> So we're going to cook this down.

And we're going to also want to stir in our pectin.

Amanda> Now tell me what pectin is.

Faith> Now pectin is our stabilizer.

This is going to hold our jams, jellies or soft spreads together to kind of thicken it.

So it's very important to have your pectin.

Amanda> And some fruits have pectin naturally.

But a lot of things that you want to do, you do have to add pectin.

Faith> That is correct.

Amanda> And is it hard to find?

Faith> No, you can get your pectin where you find your canning products in your stores.

Amanda> Okay, so where the jars and everything- Faith> Where the jars and jelly, yes, correct.

Amanda> Okay.

Great.

Faith> So we're just going to stir this well and cook this down before we add anything else.

Amanda> Okay.

And you wanted it to be at a full boil and it is certainly there.

Faith> Yes indeed.

So now it is time for us to add our sugar.

Amanda> Okay.

Faith> Yes.

The sweet treat.

So pre-measured I'm going to dump that in and we're going to stir this up and we're going to bring it back up to a full boil for one minute.

Amanda> And you got to be careful now that you put the sugar in because that's when it could burn I guess.

<Correct> Amanda> If we are not real careful.

Right?

Faith> That is true.

Amanda> Okay.

But you want to get it real good and dissolved.

So that's why you're going to sit there and stir it carefully.

Faith> Yes.

Amanda> Faith, if you wanted to use, some of those not quite so processed sugars, do you think that would be okay?

Some people seem to want to use those these days.

Faith> So you want to make sure whatever your desire is, find a researched based recipe that complies.

Amanda> Thank you.

Faith> So if it's you want something that's sugar free, then find the recipe that's based for that.

This is not the time to experiment.

Amanda> Okay.

Faith> Yes.

Amanda> We can always call Clemson HGIC and find research based information recipes that will be safe to serve to our family.

Faith> That is correct.

Also, you can visit the National Center for Home Food Preservation, which has research based recipes for you to choose from.

Amanda> Okay.

That's good news.

Faith> So now that the sugar is dissolved, we're going to add our nuts.

Amanda> Yes.

Faith> So the nuts we're using today are walnuts.

Amanda> Okay.

Faith> The recipe just says nuts.

So you can choose a different nut based off your desire.

And we're going to cut off this heat and we're going to reset.

And we're going to get started to jarring our... preserves.

Amanda> Okay.

This mixture is still very hot.

You just moved it carefully to a hot plate.

Faith> Correct.

Amanda> Then we've got to get it in the jars and tell me what you did.

You've got a nice way that you've got these sitting here, but you've done something to these jars before you put them in this device.

Faith> Yeah.

So this is a steam canner.

And so I'm going to grab my jars to keep them warm.

Now, before you can your items, you want to make sure your jars are clean and you want to clean all parts of your jar with soap and water, and then you want to sterilize your jars.

Amanda> And that means putting them in boiling water?

Faith> Yes.

Amanda> Simmering water?

Faith> You're going to put those into your canner and you're going to cover them with 1 to 2 inches of water.

Amanda> Oh, cover?

Faith> Cover.

Completely cover.

And you want a rolling boil.

Big bubbles popping.

Amanda> Oh, okay.

Faith> And when you see that, then you start your timer for ten minutes.

Amanda> Okay.

Oh, because you, you... they have to be sterile.

Faith> Correct.

<Okay> Correct.

Amanda> And so you've already done that with these, and this is something that will just make it a little bit easier for us.

Faith> Yes okay.

So now we're going to go ahead and pour our contents in.

To make things easier, to make things a little bit cleaner we're going to use a funnel.

Amanda> Yeah, they're wonderful.

I love them.

Faith> So the recipe calls for one-fourth inch head space.

So, I'm going to go ahead and pour this in.

We're going to do our head space measure.

Amanda> And that means, you don't want to fill it to the very top.

That means it has to be a little bit of extra room.

Faith> Correct.

Amanda> And what's the point of that?

Faith> That's based off the recipe.

So you need enough head space, so that way the air can push out while you process.

Amanda> Oh, okay.

Faith> So, this is where you if you're canning often you can kind of eyeball it.

But you know, you want to use your head space measure Amanda> Oh, look at that!

Faith> These little steps here.

We're looking for one-fourth.

And we're going to see- Amanda> Well that's so cool.

You just set it on the edge of the jar.

Faith> Yes.

And I can add a little bit more in this one.

Amanda> Okay.

Faith> Yes.

Let's see.

And add a little bit more.

Amanda> I'm going to try.

So I'm just going to set this right there.

Faith> Okay.

And while you sit there and do it again I'm- Amanda> Okay.

Faith> Moving around to see because we want it to be one-fourth all the way around.

Let's see.

Alright.

Let me push this down.

Amanda> Okay.

Faith> And also, it's important on this side it's a bubble freer.

Amanda> Whoa.

Faith> You want to remove the air bubbles inside your jar?

And so... Amanda> This is a nifty tool.

Faith> Yes it is.

So I see where I have a couple of air bubbles.

Amanda> Whoa.

Faith> Then I'm going to kind of pop those.

Amanda> Okay.

Faith> And because the air bubbles... trap the air.

And again we want, once they go in the canner we want to push that air out.

So that way we don't want too much head space because then we'll see a dark line after things have processed and you think something's wrong or, or if you don't have enough head space and then food gets pushed out and it's floating inside the canner.

Amanda> Oh my goodness, that's not going to be good.

Faith> So yes, we want to free these bubbles.

So, that's what we're doing here.

And I see another big one here.

<Whoa> So this is where it takes a little time.

Amanda> Yeah.

Faith> You know, because sometimes you want to can base off the beauty because people also enter their jars into the fair.

Amanda> Oh, they sure do.

Faith> Yes.

Amanda> They're proud of them.

Faith> Oh, yes.

So this is all we're doing here is freeing those bubbles and then we're going to keep, go back with our head space.

Amanda> Oh, and check again.

Faith> Make sure nothing has shifted.

And I think I'm doing much better now that I've freed some bubbles.

Amanda> Yes.

Faith> Lovely.

Thank you for rotating that.

Amanda> Oh my pleasure.

Faith> And so we're going to take a damp paper towel.

Amanda> Yes.

Faith> And we're going to wipe the rim of the jar.

Amanda> Just to be sure that we don't have any sugar or any a part of this, any recipe there.

Faith> Correct.

Amanda> That could impede us getting a good seal.

Faith> Correct.

That is exactly right.

Because what could happen after you process your jar and you go to take your lid off, you can't take it off because that sugar is crystallized and made a tight seal.

Amanda> And it used to be when I was doing this more frequently, they told us to boil these.

But you said that we don't have to boil them anymore.

We just have to make sure they've been well washed.

Faith> Correct.

Amanda> Okay.

Faith> And so this is our lid.

Amanda> Yes.

Faith> And then we have our screw band.

We want it finger tight.

So like a great twist and turn.

We don't want to be like on our tippy-toes trying to tighten this up.

Amanda> Okay!

We don't want Samson here.

Faith> No, no.

Amanda> Okay.

Faith> Finger tight.

And so now it's time to put it into our canner.

Amanda> Whoa.

This is a new way of doing it.

This is called a- Faith> Steam canner.

Amanda> When is it appropriate to use a steam canner?

Faith> The steam canner is the option for items that you're going to water bath can as well, but only for things that are going to process for less than 45 minutes.

Amanda> Oh.

Otherwise, I've got to get the big thing out and have this completely submerged.

Faith> Completely submerged with water.

Yes.

Amanda> According to the amount of time that the directions tell me.

Faith> That is true.

Amanda> Okay.

But for... this is a little easier if you don't you don't have that huge amount of hot water to deal with.

Faith> Correct.

Amanda> So if I were going to do this and use the old fashioned one, I would leave that on the stove until the water had cooled down before I started trying to have it, because you have to be safe for yourself too, don't you?

Faith> You do.

You do.

Amanda> Okay.

But this time, now, this is a cool gadget because you've got this, rubber on it that makes it so easy to pick up.

It's not going to slip and slide Faith> Yes, that's the jar lifter.

<Okay> So if I can get you to put that jar on top of the steam canner Amanda> Just anywhere?

Faith> Anywhere.

Amanda> Okay, well... put it right in the middle.

It can be the star of the show.

Faith> There we go.

And we're going to cover this.

Now the steam canner again is just an additional option.

If you didn't want to use a traditional water bath, but it does have a dial gauge on here.

So you want to make sure that it is in the green according to your altitude.

Amanda> Okay.

Whoa.

Faith> How far above sea level you are.

Make sure you're in the green.

And once that is where it needs to be we're going to take our thermometer.

Amanda> Whoa.

Faith> Yes.

We'll take our thermometer.

And there's a vent hole.

Amanda> Look at that.

It's got a little hole there.

Faith> And so we'll slide this in and you want to make sure that if you're processing more.

Amanda> Yeah.

Faith> That it's not touching a jar Amanda> because that would give you an off reading.

Faith> Right.

Right.

And so we're going to wait till this dial gets to the green area.

And we're going to wait till we get to 212 degrees Fahrenheit.

Amanda> Good gracious.

What a fascinating device.

<Yes> Faith> So once those things have been met- Amanda> Then we start counting.

Faith> Correct.

Amanda> Okay.

And this one, we want to process for how long?

Faith> Just five minutes.

Amanda> Just five minutes?

Faith> Just five minutes.

Amanda> We're almost at the end.

Faith> Yes, yes.

So once things have finished processing and you allow them to sit undisturbed for 12 to 24 hours, Amanda> Oh, don't be moving them around?

Faith> Don't move those around.

<Okay> Let them sit for 12- Amanda> Find the part of the counter that you're not going to be using.

Faith> Correct.

Amanda> Okay.

Faith> Then you'll take your screw bands off, before you store them.

Amanda> Really?

Faith> Really, because that, the screw band can give a false sense of security if something went wrong.

And that will keep the lid on.

<Okay> Faith> Yes.

Amanda> Oh I see so if the flat lid pops up then I know that something's wrong and to discard that, Faith> That's right.

Amanda> How about that?

Faith> We want to be safe.

Amanda> Now, how long can I leave it on my pantry shelf?

Faith> You can leave this on your pantry shelf for 12 months.

Amanda> Okay.

So next year, when the apples come in again- Faith> Start over.

Amanda> You can start all over.

Okay.

So we've been following our directions and this had to go for five minutes at 2... Faith> 12 Amanda> 12 Amanda> Five whole minutes.

So we've watched our clock with a little timer.

Faith> Yes we did that.

Amanda> So now, do we leave it in here or do we want to take it out?

Faith> We can take that out.

So I've already turned off the heat.

<Okay> Faith> And now we can remove our thermometer.

So I'm going to get you to remove our jar.

And so we're going to put it on the board.

Amanda> This is a neat tool.

I really feel real safe using it.

Faith> And if, when you're at home, this is where you let it sit- Amanda> Quietly and don't mess around with it, 24 hours.

Faith> No tilting or no bumping, 12 to 24 hours.

Amanda> Okay, people can find ways to take canning courses.

Do they just call their local Extension office and try to get them to put them in touch with the right person?

Faith> They can do that.

They can call the Extension office so they can get the assistance of finding where some local courses is going to be held for them.

Amanda> Okay.

Gosh, there's a lot to it.

<Yeah> but it's so much fun, Faith> It is.

Amanda> Yeah.

So... are we going to fight over who's taking this home to put on the ice cream?

(laughs) Faith> We can.

Amanda> We'll come, we'll... come to a conclusion.

Okay.

Thank you so much, Faith, for coming.

This has been fascinating.

Faith> Thank you for having me.

Amanda> I want to thank Faith for coming down.

And if you've got questions about canning, you can call HGIC at Clemson and we'll help you with that as well.

So you can safely do that.

Brad, we just have a little bit of time, but is there, are there things I can still add to my vegetable garden?

Brad> Things to add to the vegetable garden.

We are getting a little bit, a little bit late.

But some of our, some of our, you know, collards and mustard and stuff, you could go ahead and try those right now.

Especially, the weird thing is for us, sometimes we can get some warmer temperatures as we move into, the holidays and stuff like that.

So, you know, you never quite know.

But, yes, there are some things we can still plant.

And there's a great fact sheet on our Home and Garden Information Center website called "Planning a Garden" Amanda> Planning?

Brad> "Planning a Garden" and it tells you everything that you can plant for, the southern part of the state and the northern part of state, all year round.

Amanda> Okay.

That sounds great.

Brad> Great resource.

Amanda> Well, thank you all, all, all for being with us.

And thank you at home and I hope you'll be with us, next week.

Night-night.

♪ ♪ ♪ Narrator> Making It Grow is brought to you in part by Certified South Carolina.

This cooperative effort among farmers, retailers and the South Carolina Department of Agriculture helps consumers identify foods and agricultural products that are grown, harvested or raised right here in the Palmetto State.

McLeod Farms in McBee, South Carolina, family owned and operated since 1916.

This family farm offers seasonal produce, including over 40 varieties of peaches.

Wesley Commons, a full service continuing care retirement community located on more than 150 wooded acres in Greenwood, South Carolina.

Additional funding provided by the South Carolina Farm Bureau Federation and Farm Bureau Insurance and Boone Hall Farms.