In the Field

Strawberry Fields Forever in South Carolina

By: Hannah Lee Leidy

When the pollen falls like snow across the Palmetto State, you know it’s u-pick berry season. After much anticipation, South Carolina strawberry season is in full bloom. U-pick strawberry patches are bustling from the Lowcountry to the Upstate. 

Agritourism farmers invite locals and visitors alike to pick their own berries and fill their own buckets for a little on-the-farm fun. If you’re looking for less DIY, most farms have stands with pre-picked berries available for purchase.

You can find a u-pick strawberry farm near you at UPickSC.com. Later this season, check back for u-pick blueberry and peach farms, too. With over 500 agrotourism farms across South Carolina, there are all kinds of family friendly, fun activities for you to enjoy. If you’re looking for agrotourism activities you can enjoy year round, keep your eye out for offerings like goat yoga, alpaca visits, horseback riding, and more.  

When buying locally grown produce, you never have to go far as our state has 25,000 farms covering 5 million acres. And, the Certified South Carolina program, established by the South Carolina Department of Agriculture under Commissioner Hugh Weathers, connects consumers with farmers in their area to shorten the distance between the field and your plate. 

Buckets of self-picked South Carolina Strawberries

South Carolina shoppers can look for “Certified South Carolina” produce and products at roadside stands, farmers markets, and grocery stores in their areas. And, for hungry consumers eager to eat out, taste delicious options from South Carolina’s farmers without the cooking and cleaning at a Fresh on the Menu restaurant, which is committed to serving Certified South Carolina products!

Date Published: 04.25.22
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About The Author

Hannah Lee Leidy

Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.

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