Risk it for the Strawberry and Cream Biscuit(s)

The best people in the world will tell you that the best part about Spring is of course…strawberries! And even better? strawberry and cream biscuits. Homemade strawberry and cream biscuits that is…

If the sounds of making biscuits scares you, take heart! You’re not alone. It can be a daunting task, but with the right recipe, making biscuits from scratch is really quite easy! Lucky for you, our beloved Chef Season has created a simple and easy to follow recipe that will have you baking in no time. Check it out! And if you like this recipe, you’d better consider joining us for one of our Cook Local cooking classes!



Strawberry and Cream Biscuits

Makes 12-15 biscuits

2 1/4 cups all purpose flour

1 tablespoon baking powder

1/4 cup cane sugar                                                                                             

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, chilled (We love Happy Cow Creamery’s butter!)

1 cup fresh local strawberries, quartered

1 cup heavy cream, chilled (We love AtlantaFresh‘s heavy cream – made in Atlanta from 100% grass-fed cows!)

  1. Preheat oven to 425 degrees.  Line a baking sheet with a silpat liner or parchment paper.
  2. Combine flour, baking powder, baking soda, salt, and sugar in a large bowl. 
  3. Cut in butter using a pastry cutter or two knives until the butter is about the size of a pea. 
  4. Gently stir in the strawberries until they’re coated with flour.
  5. Add the heavy cream into the flour mixture a splash at a time and stir until just combined into a shaggy dough.  You may not use all the cream.
  6. Place dough onto a floured surface.  Using floured hands, divide, stack, and press the dough 5-8 times.
  7. Roll out dough on a floured surface to about 3/4- inch thickness.  Cut out rounds of desired size.  Place biscuits on the lined baking sheet very close together and to the sides of pan. 
  8. Bake until golden brown, about 12-15 minutes.

Light, flaky and delicious, these are a serious crowd pleaser. Whip up a batch for breakfast or dessert and then sit back and enjoy the praise that’s sure to follow your incredible biscuit making skills. Just don’t forget to stop by the grocery and buy the best possible ingredients! 





Featured #SwampFarmer: Hurricane Creek Farms

Jesse Adkins is the multi-talented farmer and owner of Hurricane Creek Farms in Pelzer, SC. During his successful career in landscape design, Jesse had the fateful discovery of a hydroponic farm near one of his clients. He found the ingenuity behind hydroponics fascinating and thought that he would give it a try in 2006! He has built and maintained the 1800 ft2 greenhouses himself and grows everything from ginger to tomatoes! It’s the beautiful red and delicious tomatoes that we can get all winter long that hooked us here at SRCG. We even use them for our fresh tomato sauce on pizza!


Jesse’s hydroponic system utilizes only water and a blend of naturally occurring mineral salts and other vital nutrients that a plant needs. Unlike soil that may contain an unknown composition and is not easily manipulated, a hydroponic system allows a farmer to know exactly what and how much of a certain nutrient is being fed to the plants. Jesse is able to tell us everything single mineral that he uses and even sends samples of his water to the extensive hydroponic crop program at Ohio State to be tested. The transparency of a hydroponic system is amazing because, in the end, the saying “You are what you eat” is totally true.


The specific hydroponic systems that Hurricane Creek Farms utilizes are the Dutch Bucket System to grow tomatoes, peppers, and herbs and the Raft System for lettuce. Both of these systems allow for a fresh, clean, nutrient packed flow of water to pass by the root ball of the plant constantly. The greenhouses are heated from the floor up using a wood boiler that Jesse stocks with logs from tree removal services that were going to be thrown in a landfill. Both of the systems used are very sustainable, using 10% of the water that a soil farm needs with relatively no waste because all of the nutrients are sucked up and converted to food for the plants. Since the veggies are getting all of the nutrients they could possibly want, this actually leads to a quicker grow time and, Jesse says, a sweeter tasting fruit and vegetable. We got to stuff our faces with some of his kale while we were there and we totally agree!


Walking into the tomato greenhouse is like walking into the most delicious forest ever! Add in the beautiful, natural sunlight from above and we were in heaven! The Beefsteak and Piccolina cherry tomato plants that we saw can grow up to 18 feet tall! Hurricane Creek grows over 7 tomato varieties and even utilizes the suckers that are pulled off a growing plant by repotting them. One tomato plant can produce up to 20 lbs of fruit in its lifetime and with over 1000 plants Jesse will hand-pick over 400 lbs of tomatoes in a day! The great thing about hydroponic greenhouse tomatoes is that they produce fruit all year long without sacrificing taste due to a steady source of nutrients. This means that we will be able to have fresh pizza sauce all year long here at Swamp!


In addition to the tomatoes that we could go on about all day, Hurricane Creek also has freshly milled cornmeal and grits made from the heirloom corn that is also grown there in the soil. The heritage, GMO-free varieties of corn that are used are the yellow Pencil Cob and the white Trucker’s Favorite. Both varieties of corn create a super creamy consistency when cooked and can be stored at room temperature for up to a month.



Jesse is constantly experiment with new, tasty veggies and fruit to grow. In the future keep an eye out for ginger, turmeric, and bell peppers. He’s even currently in the works of building a greenhouse completely dedicated to hydroponic strawberries! Yum! Hurricane Creek also has a herd of Black Angus cattle that are free-grazing and produce delicious grass-fed beef. You might even be able to commission Jesse to make you a new piece of handmade furniture when you visit Hurricane Creek’s roadside store! We loved visiting Hurricane Creek and are so happy to have multi-talented Jesse in our #swampfarmer family!!

Featured #swampfarmer: Growing Greens Family Farm

Chris (L) and Nathan (R) Photo: Jack Robert Photography




Growing Greens Family Farm has the perfect name because not only do they grow the delicious microgreens and lettuce we carry, Nathan and Chris are also brothers-in-law! The farm has been in operation since 2012, but is relatively new to Anderson with Nathan and Chris relocating to the Upstate last year from Michigan. The 100 days of extra sunlight that we get here and memories of the beautiful childhood outdoor trips their family took drew them here! They have a great combination of minds with Nathan’s background in horticulture and nutritional analysis and Chris’s background in computer science. We are excited to welcome them to the Upstate farming community!

Beautiful! Photo: Ashley Simon


Growing Greens utilizes multiple growing practices to provide delicious veggies to SRCG’s customers. It is a Certified Naturally Grown farm with current focuses in growing hydroponic lettuces, LIVING microgreen trays (beautiful and good for you!), and a permaculture approach to soil farming. The majority of their seeds are heirloom and organic to focus on health, nutrition, and sustainability.

Here’s lookin’ at you, Lettuce (hydroponic)!  Photo: Julie McGuire

For the hydroponics system, no soil is used and instead a steady stream of clean water with Certified Organic natural nutrients passes by the root ball of each plant in a vertical planting system. The Nutrient Film Technique that Growing Greens uses reduces the amount of water needed to grow plants to 10% that of soil farming. It eliminates any contamination from heavy metals that exist in soil as well as any pests that might decide they need a snack. It’s not weird, just different and delicious!

Look at all of that Nutrition! Photo: Julie McGuire

One of our favorite things that we get from Nathan and Chris are their LIVING microgreen trays. Each variety of microgreen is the starting sprout from the seed of a vegetable plant. The microgreens are grown in a mixture of perlite, which is a naturally occurring volcanic rock that prevents mold contamination and retains moisture, and nutrient dense compost soil. They are also easy to take home and enjoy for a whole week or more, making them super economical. For younger greens, you can put the tray near a window sill to get natural light and water daily to watch them grow. Once they get to a height you like, simply just take some scissors and snap away. For older microgreens,  store in the fridge until devoured. Make sure you eat them within 4 hours for 30 times the nutrients!

Yummy Micros! Photo: Ashley Simon

Looking at one of these trays you can’t even begin to count the amount of sprouts on it. As the start of a veggie plant such as broccoli, kale, or radish, the little seed and sprout is packed with enough nutrients that the plants will need for a whole life span. This means that a small handful has as much nutrition for our bodies as a full serving of a vegetable! In fact, a small handful of the Sunflower microgreens has the same amount of protein in it as a small 4 oz piece of chicken! Crazy, right? We should be eating them on everything! If you’re skeptical of whether or not you will like them, you can try the pea shoot microgreens on one of our wood-fired pizzas. As if you needed any more excuses to eat pizza!

Lots of Learning! Photo: Ashley Simon

Growing Greens is also currently working closely with Clemson University to get their soil to a point where they can operate as a Biointensive Permaculture farm. This means that every single plant, flower, and bug works together in a fully sustainable ecosystem that needs no added fertilizers or nutrients. They are currently experimenting with many different layouts of raised beds, types of grading, nutrition-packed compost, and crop rotation for everything to work harmoniously. It was so interesting to hear about their wealth of knowledge on and exciting to see their passion for each method that they were working on! They care so much about the environment and responsibly using resources that are planning in the future to utilize solar and wind energy to further become a zero net energy farm.

Tiered beds to utilize Permaculture! Photo: Ashley Simon

You can currently catch a tasty treat of their excitement for farming in our store with the microgreens, arugula, and lettuce mixes. In the future keep an eye out for their chemical-free tomatoes (Nathan’s favorite), carrots (Chris’ favorite), kiwis, herbs, and edible flowers as well as them becoming a Certified Organic farm! If you want to hang out with them and see their enthusiasm first-hand they are planning on hosting Community Days at the farm for volunteering and fun as well as erecting a barn for dancing! We here at SRCG love dance parties and farmers that are doing so many good things for our planet. We are thankful to have Growing Greens Family Farm in our #swampfarmer family!

#eatlocalridebikes                              Photo: Jack Robert Photography


Featured #SwampFarmer: Tyger River Smart Farm


So Lush! Photo Cred: Jon Hedden

Ryan Oates is our plant-smart farmer behind all things hydroponics at Tyger River Smart Farm in Reidville, SC! His love of all things green stems (hehe plant humor) from his studies in Botany, his Masters degree in Plant Molecular Biology, and from his mom, Joyce, who is a Master Gardener!
In fact, Ryan was growing all of his plants in his Mom’s greenhouse in her backyard when he started the farm in 2012. In November of 2016, he moved into his new 13,000ft greenhouse that has so much room for all the great greens he provides SRCG. The greenhouse is super lush inside, smells so fresh, and is newly GAP Certified. Ryan says he is “serious about food safety!”


Tyger River’s Certified SC grown lettuces, kale, arugula and herbs are all non-GMO, chemical-free, and sustainable sources of nutrition and beauty for our Swamp Customers. The hydroponics system is also very environmentally friendly. It utilizes space efficiently and is extremely low-waste because everything recycles back into the system. The water source that Tyger River draws from is a pristine artesian aquifer located far beneath the ground. The system uses about 1/10th the water a traditional farm usually uses and, since soil is not used, there is no chance of contamination through runoff.


NO SOIL?!?! Don’t worry, there is nothing Frankenstein-ish about growing these tasty greens. In fact, all of the nutrients that a plant could want and need are provided in a continuous stream of clean water containing natural mineral salts. For all of you science and agricultural lovers out there, the specific technique he uses is called the Nutrient Film Technique. The root ball at the end of the plant is still alive when you buy it! If you need to store it a little longer than usual, Ryan recommends adding a little water to the bag before putting it into the fridge and it will stay #superfresh. A really neat fact is that you CAN actually replant his hydroponic basil into the ground with a little care and love!

Ryan also refers to himself as a “sun-worshiper!” This might seem weird because he grows his plants inside, but the Sun is actually the most vital contribution to the hydroponics system! Tyger River’s greenhouse is situated to allow for maximum sunlight to reach the plants and they wouldn’t survive without it. Make sure you wear your sunglasses if you get a chance to visit! There are also some fun red and blue LED lights that help activate different types of chlorophyll in the plant needed for photosynthesis. At night time, it would make a great spot for a dance party!


Everything that SRCG gets from Tyger River is crisp and freshly packaged by Ryan’s mom, Joyce! We also get the privilege of seeing his dad, Roy, during deliveries. If you can catch Roy while he is here, make sure to ask him about all things Clemson football; he hasn’t missed a home game since the 70s! Before Ryan found his calling in hydroponics, he was a cabinet installer and professional woodworker. Can you say, multi-talented?! He is also our only farmer that has twins! We love having such a unique farm in our #swampfarmer family! #eatyourgreens

Featured #SwampFarmer: Milky Way Farm

Driving past Anderson and through winding roads of lush, green rolling hills, you will arrive in Starr, SC, where Milky Way Farm is located! We recommend going at sunset, the views are stunning! As a 5th generation farm, Davis, his father LD, and the Peeler family have been supplying Swamp Rabbit Cafe and Grocery with delicious raw milk since the beginning of Swamp time! We even sold out of Milky Way’s milk in preparation for the snow; that’s over 1,500 pounds of milk!

Milky Way has a total of 77 Jersey, grass-fed, and grain-supplemented cows that produce over 5,000 pounds of Grade A raw milk per day! Jersey cow milk is revered for its higher butter fat content, more nutritional fat-soluble vitamins, and an increased level of fatty acids. Basically, it’s really GOOD for you! In addition to all of the nutrients, raw milk retains lactose and lactobacteria that aid in our digestion. With the presence of these goodies, many lactose intolerant people are able to drink it! Davis and stringent testing tells us that is a completely CLEAN, SAFE, and HEALTHY alternative to pasteurized milk. Milky Way’s Jersey cows are milked twice a day, and when it’s time for milking for they are always on time!

So why can you get raw milk in SC and not in other states? The main reason is the worry of the spread of disease since it is not pasteurized. The safety is all about the source for both types of milk! Milky Way Farm is inspected every year by the FDA, the CDC, and SCDHEC. The milking process is very sanitary, the cows are super healthy and happy, and the product is treated well. Pasteurization is not needed when hygienic rules are being followed and a cow’s health is of the utmost importance.

Milking Time

Milky Way has to follow more stringent guidelines than a conventional milk farm and tests daily for signs of disease and bacteria. In addition to Milky Way’s milking machines being clean, efficient, and super high tech, they also test the milk straight out of the udder for contamination or illness in the cow itself. The milk is filtered and then cooled to 40within seconds, it’s pretty cool! Davis has further prevented the chance of any spread or introduction of disease by having a closed herd since 2003.

Davis delivering to his favorite grocery, Swamp Rabbit!

Davis is a wealth of knowledge on the benefits of and legislation concerning raw milk sales in the US. He has a background in veterinary medicine and can answer any questions you may have. He also knows a thing or two about Australian Shepherds! Be sure to congratulate him on his newly appointed Chair of Young Farmers and Ranchers for the Farm Bureau! Not a fan of milk out of the glass? We have you covered with locally made gouda cheese made from Milky Way milk in the store! We are so happy to have such a passionate family at Milky Way Farm as part of our #swampfarmer family!



Davis’s favorite cow.


Photos courtesy of our talented #swampstaff: Betsy Bain, John Hedden, Doris Demkovich, and Ashley Simon