Eating Well
Going Market
TO
Above: Little boys are big on market treats, from sweet shaved ice to funnel cakes. Right: The market pavilion is a new architectural landmark on Coleman Boulevard.
with its Greek gyros, the French crepe stand and Rio’s raviolis, officially Rio Bertolini’s Fresh Pasta Co., add an international element to the Mount Pleasant Farmers’
T 52 BY EILEEN ROBINSON SMITH
Market, a Tuesday tradition adjacent to Moultrie Middle School on Coleman Boulevard. A musician strums and sings “Blowin’ in the Wind” as a
stream of kids, bicyclists and dogs on leashes passes by and Mount Pleasant residents greet their neighbors at the mar- ket, which opens at 3:30 p.m. from April through October. Mount Pleasant Seafood Co., family-owned and located on Shem Creek since 1945, was among the first vendors at the Farmers’ Market 12 years ago. Rial M. Fitch Jr. works the market with his daughter Sarah and his son Rial. He offers a wide assortment of fish, from sea bass to salmon to red snapper, but market-goers who come to eat dinner come for his shrimp. He serves them
HE ATMOSPHERE IS FESTIVE, A cross between a country marketplace, a state fair and a small-town carnival, complete with funnel cakes, the peanut man and the come-hither aroma emanat- ing from the Kettle Korn machine. Zeus,
up, along with homemade cocktail sauce, for only $2. Te Johnson family is seated at a picnic table – Stewart,
wife Paula, Martha and her sister, Helen Lowry, who boasts that she was the first resident at Te Ponds retire- ment community in 1985. Tey’re eating boiled shrimp with sides from John G’s, which is how locals refer to Charleston Bay Gourmet Catering because it is owned by John G. Tornhill. According to his son Chris, the company has expanded its offerings beyond barbecued chickens and pulled pork. Teir top sellers now are barbecue and St. Louis-style ribs. All dinners come with two sides; the choices include squash casserole, shucked-corn salad and baked beans. Boone Hall Farms, the agricultural arm of Boone
Hall Plantation, is recognized by its red tablecloths. Te produce, from succulent strawberries to plump red tomatoes, is always in demand. Marty Belk, of Carolina One on the Isle of Palms, who carefully selected a perfect tomato, said she and her husband, Don, make the Tuesday market a weekly affair. Tey always stay for supper. “We keep thinking that we are going to change, but Don simply must have supper at John G’s,” she explained.
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