Locally grown, seasonal ingredients are the foundation of South Carolina’s vibrant food scene, making the state a top foodie destination.
Lowcountry fall foods showcase seasonal produce such as pumpkins, apples, and squash. These ingredients are used in dishes like roasted butternut squash soup and acorn squash stuffed with rice. Oyster roasts are a central tradition during this season. Comfort foods like Frogmore Stew, along with dishes featuring sweet potatoes and collard greens, are popular choices for the cooler days.
She-Crab Soup
She-crab soup is a rich, creamy bisque that originated in Charleston, South Carolina. It features Atlantic blue crab meat, crab roe from a female crab (known as a “she-crab”), heavy cream, and dry sherry. A popular variation is He-crab soup, which replaces the roe with hard-boiled egg yolks, as the use of female crabs with eggs is often restricted by law. The soup’s history dates back to the early 1900s when a butler created it for President William Howard Taft. Since then, it has become a beloved regional specialty along the coast.
Butternut Squash Soup
This creamy, sweet, and comforting dish can be made in various ways, ranging from a simple simmer to a richly flavored roasted version. Associated with fall, the soup is beloved for its warm flavor and smooth texture. Customized with local spices, herbs, and toppings makes it a Lowcountry favorite.
Sweet Potato Casserole
In Season: August, September, October, November, December. Sweet potatoes pack a nutritious punch. As they’re available almost all year, this versatile root vegetable has found its way onto tables and menus fried, mashed, roasted and baked into casseroles, pies and even pancakes. While marshmallow-topped sweet potato casserole may be a common Thanksgiving side, this recipe leaves off the marshmallows (they’re better in hot chocolate, anyway) and dials up the regional flavors with a crunchy topping made from South Carolina pecans and benne wafers—a buttery, sesame seed-like cookie popular in the Lowcountry.
Collard Greens
Collard greens are a flavor-rich side dish perfect for any meal. In Season: August, September, October, November, December. Collard greens are a classic Southern side dish, but this delicious tradition often steals center stage. A prominent part of the Palmetto State’s cuisine, collard greens were named the official state vegetable in 2011. Visitors to South Carolina often overlook this “mess of greens,” opting for something that sounds more appetizing than a side of vegetables—but that’s a mistake. Though they may take a while to simmer, they’re easy to make and taste even better the next day.
Frogmore Stew
Frogmore Stew, also known as Lowcountry Boil, is a classic Southern dish that features shrimp, corn, smoked sausage, and potatoes, all boiled together with seasonings in a large pot. Named after the Frogmore community on neighboring St. Helena Island, this dish was popularized by Richard Gay. It is ideal for outside casual gatherings and is traditionally served on a table covered with newspaper for easy cleanup.
Apple Pie
In Season: September, October, November, December. Nothing signals the onset of fall like a homemade apple pie. Summer in the Palmetto State lingers through September, so if you’re looking for crisp fall air you’ll need to head to the Upstate where you’ll find spectacular views and U-pick farms with a variety of apples to pick. When it comes to apple pie, it’s important to choose the right type of apple. Golden Delicious are some of the best, all-around cooking apples, but Fuji are also great for baking. No matter which apples you choose for these two tried-and-true recipes, the result will be delicious.
Tomato Pie
In Season: October, November. If you love a tomato sandwich—fresh tomatoes, mayo, salt and pepper to taste on your favorite bread—you’ll love tomato pie. Tomato pie is easy to prepare, full of South Carolina flavor and only requires a few basics: pie crust, cheese, onion, mayonnaise, your favorite herbs and plenty of rich, red local tomatoes. The mayo and cheese help to hold everything together, so there’s no need to add eggs. This simple and savory recipe will help you whip up a delicious tomato pie for dinner.
Pecan Pie
In Season: Late November. Whether you pronounce them pee-can or peh-kahn, there’s a lot to love about a slice of pecan pie. There are a lot of variations to pecan pie, but you won’t go wrong if you follow the recipe. If you’ve been looking for a perfectly sweet and nutty pecan pie recipe, your search is over. Based on an old family recipe, Chef Jessica Shillato discovered her secret ingredient—vinegar—over several years and hundreds of pies. Now that sounds like some delicious research!
Pompion (Pumpkin) Chips
In Season: November. Nothing says fall like a day of pumpkin picking. No matter what part of the state you’re in, it’s easy to find U-pick farms with fields full of ripe pumpkins and towering corn stalks turned into spooky mazes. If you’re interested in trying something beyond roasting pumpkin seeds and whipping up a pumpkin pie, try your hand at this recipe for pumpkin chips. Don’t let the name fool you —t his sweet, chunky preserve has nothing in common with potato chips, other than they both make a tasty snack.
Article: SC Department of Parks, Recreation and Tourism: https://discoversouthcarolina.com/articles/8-of-south-carolinas-most-popular-fall-dishes.
