Let’s Get This Garden Started!

JoAnn's Food Bites Vegetable GardeningGrowing up in suburban Georgia, with parents whose childhood immediately followed the Great Depression, there was always a vegetable garden.

Whether it was at my maternal grandparents, who mainly planted a few vegetables and all types of beans – to – my paternal grandparents, who grew everything under the sun – to my parents’ corn and bean garden…I worked in a garden from my grammar school years until I was old enough to drive – and I drove AWAY from gardening!

Far, far away…I swore off gardening FOREVER!


I was sick of it!   Okra pricking my fingers; shelling butter beans until my thumbs were blistered; stringing green beans so much, that I still do not like them; shucking corn, covering myself in silk; and then the canning process made my grandmother’s kitchen so hot, I thought I would pass out!

Funny how time changes everything!

Since college, I have lived in various apartments. When I finally got married, our property was not very conducive for attempting a garden. We had a few plants but nothing to write home about.

But NOW….we are in our dream home with plenty of room.  And of course, being older, I am much more health conscious, which means I care where our food comes from…so, WE HAVE A GARDEN!

Tiller for JoAnn's Food Bites Vegetable Garden

Rear tine tillers have wheels that are driven by the engine, which means that the tines work independently of the wheels. These are useful for tilling new or extremely tough ground.

Besides eating delicious fresh vegetables and herbs having your own garden provides great exercise.  The sense of pride and satisfaction after your first harvest is unmeasurable.

So, I knew I was going to have a lot of hard work ahead of me.  Our soil is not as bad as Georgia red clay, but it still contains mainly clay, with a sandy loom mixed in.  Soil amendment was going to be a necessity.

My husband used his rear tine tiller to cultivate the soil.  I used the tiller for about half the garden and was wore out.  I let him finish.  He added about a dozen bags of organic soil conditioner, which is ground wood and bark.

Once the soil amendment was tilled in; the plot was raked and leveled.  Next, we constructed our planting rows.

Tip: Do NOT walk on the soil you just tilled. It will compact the soil and defeat the entire purpose of tilling the garden.  

I have never actually planted an entire garden before.  During childhood, my presence was requested during harvest.  My husband, on the other hand, grew up helping his father plant their garden, so he knew exactly what needed to be done.

For your first row, you will use a hard rake or a hoe and pull dirt towards you, forming a mound.  You only need to go 5 to 8-inches deep.  Continue to move across your plot, to form a row.

Now, mark where the second walk path will go.  I wanted wider pathways, so I marked my next row 4 feet from the valley I just created.

Use a measuring tape to find 48″ from the dirt you just moved. Hammer landscaping spikes,  at the edge of the garden at the 48″ mark.  Extend string between the two landscaping spikes, one on each side of your garden.  Now, you have a line across the garden, to which you know the next walk path will form.

***REMEMBER: do not walk on your fluffy, freshly tilled soil!

Stand facing the row you just formed, with the bed of the garden in front of you. Using your hoe or rake, pull dirt from near your string marker, towards you. The dirt will be piled on top of the mound you already formed.  Again, only go to a depth of 5 to 8-inches.  This should form a mounded row of dirt approximately 12-inches tall.

Next, move your string marker down another 48″ or whatever width you desire.

Stand in the valley you just moved dirt from and reaching towards your string marker, pull 5 to 8-inches worth of dirt halfway towards you.  This mound will be your next plant row.

Make a smooth, flat surface on each mound by using the back of your rake and lightly moving across each mound of dirt.  The flat surface should be approximately 8 to 10-inches across.

Vegetable gardening JoAnn's Food Bites

Repeat until you have formed all the rows you want for your garden.

Garden rows and pathways JoAnn's Food Bites vegetable gardenGarden rows JoAnn's Food Bites Vegetable Garden

Planting the Vegetables in the Garden

Plants love fluffy soil – hence why we did NOT walk on our tilled soil and formed mounds to plant.

Our first two rows are green onions sets.

Next is a row of leek seeds. With the corner of a hoe, form a 1″ trough across the row.  Drop a single seed in the trough, approximately 3″ apart.  Use your hand to cover the seed with dirt.

Also in the garden are eggplant, various bell peppers, tomatoes, sweet banana peppers, zucchini, crooked neck squash, cucumbers and watermelon.

Watermelon mounds JoAnn's Food Bites Vegetable Garden

Immediate Care for Vegetable Garden

Because it was a very hot day, we watered the garden immediately.  Typically, first thing in the morning is the ideal time to water.

Thrive tomato food vegetable gardenFor the eggplant and tomatoes, I mixed up some Thrive, according to package directions and used a watering can, to avoid getting water on the plant leaves and preventing our fluffy dirt from washing away.

All other vegetables were given a half dose of Miracle Grow plant fertilizer mixed in 1/2 gallon of water, per plant, except for the onion sets and leek seeds.  Those rows received one gallon dispersed over the entire row.

I will keep you in the loop on how the garden is going and will share some great recipes using our bounty of fresh vegetables.

If I can do this….you can too!

Do you have a summer vegetable garden?  Let me know in the comments!

Related posts:  Braised Halibut with Leeks

Growing Your Own Tomatoes versus Store Bought

Organic Gardening at the Rodale Institute

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Reducing Cancer Risks with Food

It is National Fruit and Vegetables Month and new cancer research just released, affirms a long-held theory that what foods we eat directly influences our health.

Cancer Research | Foods Lower Cancer Risks

Click the image to go to the summary report

Since you may not want to read the 12,000-page report, nor the 100-page summary compiled by the World Cancer Research Fund and the American Institute for Cancer Research; here it is in a nutshell…






Eat your vegetables
Don’t gain excess weight
Avoid excess alcohol & processed meats
Be active

The Continuous Update Project is the world’s largest source of scientific research on cancer preventative and survivorship through diet, nutrition, and physical activity.

CUP has compiled global research and released its 3rd expert report.  The 2nd report was released in 2007.

The report suggests strong evidence exists that WHOLE GRAINS DECREASE the risk of colorectal cancer.

What are the WHOLE GRAIN foods we should be eating to reduce our risk of cancer?

Whole Grains reduce cancer risk | eating healthy foodsMost grains we consume are refined grains. During refining, grains are broken into pieces which removes the bran and germ – the most beneficial parts of the grain.

Refinement removes most of the fiber, vitamin B and some protein which occur naturally in grains.

To be considered, WHOLE GRAIN,  the kernel of the grain has been cracked, crushed or flaked, but has retained the same proportion of bran and germ, found in the original grain, before processing.

CUP’s report suggests foods containing DIETARY FIBER DECREASE the risk of colorectal cancer.

Foods high in dietary Fiber to lower risk of cancer

Whole Wheat Pasta
Bran Flakes
Bran Muffins
Oatmeal, instant or cooked
Popcorn – Air-Popped, not microwavable bags
Brown Rice
Rye Bread
Whole Wheat Bread

Eating non-starchy vegetables and fruit can protect against several types of aerodigestive cancers

Yeap, your parents always told you to eat your vegetables…and this proves them right.

Research evidence, according to the World Cancer Research Fund, suggest consumption of NON-STARCHY vegetables decreases the risk of cancer in the mouth, larynx, pharynx, esophagus, lung and breast.

Regular consumption of fruit can decrease lung cancer; consumption of citrus fruit can reduce stomach cancer, and significant consumption of both non-starchy vegetables and fruit can decrease the risk of bladder cancer.

Shockingly – the research suggests low citrus intake – as low as 45 grams per day, can INCREASE the likelihood of stomach cancer!

“The evidence suggesting that low consumption of fruit increases the risk of stomach cancer (increase risk was apparent at intakes below about 45 grams per day when compared with an intake of about 100 grams per day) and colorectal cancer (increased risk was apparent at intakes of 100 grams or less per day when compared with an intake of 200 grams per day or more).” (page 12 of Continuous Update Project).”

Foods considered to be Non-Starchy

Green Beans
Bean Sprouts

Considerations for Lowering Cancer Risks

Increase your daily intake of Vitamin C by eating citrus – or taking a dietary supplement – because the research demonstrating how you can lower your risk of colon cancer.

Even for tobacco users, which were included in the research, showed a reduced risk of lunch cancer with a higher consumption of Vitamin C.

Increase your intake of beta-carotene, as it can decrease your chances of getting lung cancer, even if you are a smoker.

High in Beta-Carotene

Sweet Potatoes
Winter Squash

Set a goal for yourself during National Fruits and Vegetable Month to eat more of these nutritious foods to improve chances for better long-term health.

Watch our YouTube video on how to cook a

Used Tad McBride’s Samurai Sauce in the stir-fry


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Five Foodie Reasons to Visit Chattooga Belle Farms

I am always in search of places, which include some type of food theme.  After some Chattooga Belle Farm | JoAnn's Food Bites | foodie destinationfriends – thanks Dave and Andrea – visited Chattooga Belle Farm, they told me it was a MUST visit for me.

Returning from a trip to see my dad, my husband and I decided to take a small detour (only about 15 minutes) and stop by and see why Chattooga Belle Farm is a foodie destination.

Here I have narrowed my list down to FIVE reasons every foodie would enjoy a trip to this scenic place in the Blue Ridge Mountains.

5. Beautiful Chattooga Belle Farm Vineyard


Building my final home in the Appalachian Foothills should indicate, I am more partial to the Blue Ridge Mountains than anywhere in the United States.

Chattooga Belle Farm is a 138-acre farm and orchard, with picturesque, mountain landscapes surrounding a working vineyard, producing over eight different varieties under their own label.

Five Foodie Reasons to visit Chattooga Belle Farms

The well-manicured pastures provide panoramic views from anywhere on the property.

Perfect for a wedding, family reunion or any large gathering, the farm has a covered patio for 150 seated people and a 5,000 square foot “event barn,” including heated space for 100 people.

The vineyard and wine are secondary to the dramatic beauty this piece of property holds.

Chattooga Bell Farm Wine List

4. Chattooga Belle Farm’s Bistro

A great, cozy restaurant, located right on the farm property, Belle’s Bistro has great lunch choices including, light snacks, soups, salads, and sandwiches.

Not to mention their burgers, which are made fresh daily with their own grass-fed Black Angus beef, blended with a tasty selection of aromatic herbs.

Dining indoors or outdoors is available.

I recommend planning a day trip and enjoying a glass of Chattooga Belle’s Muscadine Blush wine, paired with the bacon burger.

This photo of Belle’s Bistro at Chattooga Belle Farm is courtesy of TripAdvisor

The bistro is open 11 AM – 2 PM, Tuesday – Sunday, April – October.

Weekends only during winter months.

3. U-Pick Farm

As fruit becomes available throughout the growing season, Chattooga Belle Farm offers the opportunity for visitors to pick it, fresh!

Various berries, peaches, grapes and a huge assortment of apples are ready for picking in this kid-friendly environment.

Produce schedule and availability dates can be obtained HERE.

2. Distillery

Chattooga Belle Farm WhiskeyLocated on the farm, just a short walk from the Bistro is the tasting room and whiskey distillery.

Open year-round, 9 AM – 5 PM, Monday – Saturday, Chattooga Belle Farm creates their own kind of Carolina Whiskey.

My favorite being the Block & Tackle; smooth, with a moonshine bite.

The Carolina Spice is great for winter-time sips by the fire.

Also available are the Oconee Belle Brandy and Camp Fire Brandy (strong cinnamon flavor).

Chattooga Belle Farm Distillery Tour

After you enjoy a sampling of what Chattooga Belle Farm creates, it is time to tour the facility.  Hand-crafting each batch is what makes this whiskey unique and delightful.

1.The Farm Store

No foodie trip would be complete without the opportunity to buy FOOD!

A good selection of jams, jellies, olive oils, gift items, kitchenware and Chattooga Belle Farm wine is available for purchase 9 AM – 5 PM, seven days a week from May 1 through Christmas.  The store is closed during the winter months.

Chattooga Belle Farm food products Chattooga Belle Farm Kitchenware








During peak harvest times, produce and fruit can be purchased in the store, along with various souvenir items.

Just be aware, the whiskey is only available for purchase at the distillery.

Foodies, if you are in the western South Carolina or Northeast Georgia area, I highly recommend taking a day-trip to this beautiful neck of the woods and spending time at the farm.

It is a great date opportunity, with plenty of space to walk around; take some pictures; do a little shopping and grab some lunch.

Do you have a weekend to get away?  Just TWO MINUTES from the farm, you can stay at the Chattooga River Resort and Campground
110 Blalock Place
Long Creek, SC 29658
(864) 873-7310
Primitive campsites; RV sites and lodge are available.

Chattooga Belle Farm
454 Damascus Church Rd.
Long Creek, SC 29658

Do you have a FOODIE day trip I should add to my NEED TO VISIT list?








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10 Foods Your Skin Will Love

10 Foods Your Skin Will LoveSummertime is just a weekend away and we will all be outside, soaking up the sun – whether on vacation – working in our yards – or getting our gardens to grow.

Our doctors have always warned us about long-term exposure to the sun and how it will accelerate the effects of aging and increase our risk of developing skin cancer.

“Cumulative sun exposure causes mainly basal cell and squamous cell skin cancer, while episodes of severe sunburns, usually before age 18, can raise the risk of developing melanoma.” 


According to WebMD: “Over time, the sun’s ultraviolet (UV) light damages the fibers in the skin called elastin. When these fibers break down, the skin begins to sag, stretch, and lose its ability to go back into place after stretching. The skin also bruises and tears more easily — taking longer to heal.”

So while sun damage to the skin may not be apparent when you’re young; it will definitely show later in life.


Protecting Your Skin

According to the Academy of Determotolgy, keep in mind these five keys when applying sunscreen.

  1. Choose a sunscreen that has an SPF of 30 or higher, is water resistant, and provides broad-spectrum coverage
  2. Apply sunscreen generously, 15 minutes before going outdoors.
  3. Use enough sunscreen. It takes approximately a palm full to cover all of your exposed skin.
  4. Apply sunscreen to all bare skin, do not forget neck, face, ears, top of your feet and legs.  Wear a hat to protect your scalp.  Use a lip balm for your lips. 
  5. Reapply sunscreen at least every two hours to remain protected, or immediately after swimming or excessively sweating.

Besides wearing proper sunscreen, there are a few items from the kitchen which can help preserve our bodies’ biggest organ – our skin.

10 Foods Your Skin Will Love

Avocados – full of healthy fat to strengthen skin cell membranes to lock in moisture

Beets – betaine-rich beets support healthy liver function, which contributes to glowing skin

Berries – Anthocyanins in the skin of berries – such as blueberries, blackberries, and raspberries – strengthen skin elasticity and offer a potent serving of antioxidants.

Cinnamon – this anti-inflammatory spice helps moderate the wrinkle producing blood sugar spike caused by sweet foods

Greens – kale, spinach, arugula, dandelion – a variety of leafy greens have vitamins A and C that help heal skin and support collagen production.

Foods Good For Your Skin JoAnn's Food Bites

Lemon – this detoxifying citrus fruit helps cleanse and balance the body’s pH, while also nourishing it with vitamin C.

Pineapple – rich in vitamin C and B6, it has long been known for its natural antibacterial uses; however, it also reduces acne, promotes an even skin tone, fights aging and reduces skin damage.

Sweet potato MuffinsSweet Potatoes – packed with beta-carotene, they help repair and smooth your complexion.

Yummy recipe for Sweet Potato Chocolate Chip Muffins


Turmeric – this anti-inflammatory and antioxidant-packed spice offer a daily dose of anti-aging.

7 – Culinary Tips for Using Turmeric

Turmeric Tips

Wild salmon – this source of protein (a building block of healthy skin) is anti-inflammatory and helps protect skin from UV damage.

Water for our bodies

Of course, the best and most simple kitchen item which is good for your skin is WATER!

When we are born, approximately 75% of our body is made up of water, hence why babies have such smooth, soft skin.

At one-year-old, that amount has already dropped to 65%.

As we get older and our bodies change, our body fat composition changes as well. Body fat contains approximately 10 percent water, while muscle is approximately 75 percent water.

Ideally, men should have a total body water percentage between 50 and 65 percent, while the ideal range for women is between 45 and 60 percent.

There are many different opinions on how much water we should be drinking every day.   I try to consume at least 48 – 60 ounces of water every day.

A body fat/water scale is the only way of determining your total body water percentage.  You can buy one here!

Bluetooth Smart Body Fat Scale by Weight Gurus, Secure Connected Solution for your Data, including BMI, Body Fat, Muscle Mass, Water Weight, and Bone Mass, Large Backlit Display




I have a 20 ounce, insulated cup which keeps my water cool.  I try to fill it at least 4-5 times a day – sometimes more, but some days it is less.

How much water do you drink every day?


A Healthy but Creamy Guacamole Recipe

Perfect to get avocado into your diet.  This guacamole substitutes mayo, mustard, and other condiments. 

Course Snack
Cuisine Mexican
Keyword avocado, guacamole
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people


  • 2 peeled pit removed avocados - only use meat of fruit
  • 1/2 cup plain low-fat Greek Yogurt
  • 1 small chopped shallot
  • 1 chopped banana pepper
  • 1 Tablespoon lime juice
  • splash of lemon juice
  • 1/2 cup packed cilantro leaves you can use the stems too
  • 1/2 t. coarse salt


  1. Place all ingredients into your food processor. Pulse till smooth. Scrape down the sides as needed. Serve with one of these more healthy tortilla chips:
  2. Tostitos Simply Yellow Corn Tortilla Chips
  3. Bearitos Blue Corn Tortilla Chips (made with organic blue corn)
  4. Green Mountain Gringo White Corn Tortilla Strips

What do YOUR plan to do this summer to protect your most vital organ – your skin?

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Are You Eating Bioengineered Food?

JoAnn's food bites bioengineered foodIn the United States, I feel I have a right to know what is in our food supply and how our food is grown.

Global food policy research conducted by the Center for Food Safety confirms that 64 countries, including member nations of the European Union, Russia, China, Brazil, Australia, Turkey and South Africa require standards of mandatory GE food labeling. The United States is NOT included on the list of governments providing open, accurate information on the source of foods on grocery shelves.

Hence, why I am such a supporter of GMO (genetically modified organisms) labeling.

GMO labeling laws

As the spread of commercialized genetically engineered food products increase, the number of people exposed to GE foods globally has grown. Labeling of GE food ingredients has become increasingly fundamental to preserving consumer choice and protecting personal health.

Possible Bioengineered Labeling?

On May 4, the United States Department of Agriculture issued its proposed rule for the National Bioengineered Food Disclosure Standard (NBFDS), the GMO-labeling law passed by Congress in July 2016. Under the NBFDS, the USDA was given until July 2019 to finalize a rule that would implement the labeling requirements.

The USDA is seeking public comments about the proposed until July 3, 2018.

The current proposal would require food manufacturers and other entities which label foods for retail sale, to disclose information about bioengineered food and bioengineered food ingredient content, with exceptions.

Food is defined as “intended for human consumption.”

The proposal defines bioengineered (with respect to food as)…

  • (A) food that contains genetic material that has been modified through in vitro recombinant deoxyribonucleic acid (DNA) techniques; and
  • (B) for which the modification could not otherwise be obtained through conventional breeding or found in nature.”

The proposal is still vague on whether or not  “highly refined foods,” which may contain material from genetically modified plants, will be included. (such as oils, candy, and soda.)

These “bioengineered” foods have long been coined as GMO’s (genetically modified organisms); why is the government avoiding GMO terminology?

And why do the proposed labels look so “healthy?”


Proposed labels to be placed on food

Non-GMO labeling JoAnn's Food Bites

Hunt’s VOLUNTARILY put these “non-GMO” labels on their products










What does the proposal NOT include?

Scott Faber, Vice President of Governmental Affairs for the EWG, Environmental Working Group explains;  the proposal is much too vague and does not provide practical solutions for our food labeling dilemma.

He concludes:

  1. The draft rule does not say whether or not companies will have to disclose genetically engineered sugars and oils, or ingredients that have been created through new technologies such as gene-editing.  This could exclude over 70% of GMO ingredients.
  2. The draft rule might also exempt foods from the disclosure requirements of the new law when 5 percent or less of the ingredients, by weight, are genetically engineered.  Even if a product has 1% GMO, I want to know!
  3.  If companies choose to make an on-package GMO disclosure, the draft rule would require companies to use the words “bioengineered” or “bioengineered food ingredient,” not the widely known phrases “genetically modified” or “genetically engineered.”                                                                                                                                       So, Hunts, who VOLUNTEERLY placed “non-GMO” labels on their products, would have to change the labeling – despite helping consumers with their clear labeling.
  4. The draft rule provides few rules for companies that choose to disclose GMOs digitally through a QR code, creating the possibility that smartphones won’t read the digital codes consistently.                                                                                                                     What if you don’t have a smartphone?  What if you do not have cell service inside the supermarket?
Information found at Scott Faber’s blog post for AgMag

In other global, civilized countries, food labeling is not as ambiguous.

Countries who require food labeling laws.

Food labeling laws JoAnn's Food Bites

Salad dressing label from The Netherlands.

Call to Action

I urge you to think about this issue!  It is my personal opinion, the rise in cancer rates in the United States correlate, to some degree with our dietary habits.

A study, just released in February 2018 was conducted in France and Brazil which concluded ultra-processed foods carry an extra risk of cancer, above and beyond being nutritionally bad for you.

The foods associated with extra cancer risk include:

  • mass produced packaged breads and baked goods
  • sodas and sweetened drinks
  • instant noodles and soups
  • sweet or savory packaged snacks
  • industrialized confectionery and desserts
  • meat balls, chicken and fish nuggets
  • other reconstituted meat products transformed with addition of preservatives other than salt (for example, nitrites)
  • frozen or shelf-stable ready meals
  • Other food products made mostly or entirely from sugar, oils and fats

No need to lecture here – but read my post about processed foods, HERE – PLEASE!


Less-processed foods such as cheese, pasta, and canned vegetables did not raise cancer risks.    Link to the study HERE.

Make your opinion matter and contact Regulations.gov to leave a comment about the proposed “bio-engineered labeling standard.”

HERE IS THE LINK TO LEAVE A COMMENT: https://www.federalregister.gov/documents/2018/05/04/2018-09389/national-bioengineered-food-disclosure-standard#open-comment



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Iron Hill Brewery Pouring Craft Beer in Greenville

The craft beer scene is booming in Greenville and Iron Hill Brewery has decided to open their first location, outside the mid-Atlantic area, to the Upstate.

Iron Hill Brewery Greenville, South Carolina

Pictured from left to right: Iron Hill Greenville General Manager, Jim Gardner; Iron Hill Greenville Head Brewer, Eric Boice; Iron Hill Co-Founder, Mark Edelson; Iron Hill Co-Founder, Kevin Finn

In 1996, home brewers Kevin Finn, Mark Edelson and restaurateur Kevin Davies decided to open their first location in Newark, DE; penning the name after the historic Revolutionary War summit in Delaware, where General George Washington fought the British in the Battle of Cooch’s Bridge (aka Battle of Iron Hill).


After opening 12 other locations throughout New Jersey, Pennsylvania and Deleware, Iron Hill Brewery owners have brought their “made-from-scratch” upscale menu and on-site brewhouse to the Haywood Mall area.

Wide Variety of Craft Beer

With 15 draft taps, Eric Boice brings his 13 years of experience to the Greenville location as the chief brew-master.Iron Hill Brewery Sampler

To celebrate the Grand Opening, Iron Hill Brewery created the Upstate Kolsh.  A full-bodied blonde ale with hints of pear.

Just in time for summer is the Iron Hill Light Lager.  It is smooth, crisp and bright.

One of the most popular is the Hipster IPA. Brewed with wheat and oats, it is like a traditional New England IPA.  But with hops added at the end of the brewing process, it has a pineapple, lemon, lighter feel.

My favorite would have to be the Pig Iron Porter. With hints of coffee, toffee, and chocolate, this well-balanced beer is smooth but slightly bitter at the end.

Although Iron Hill Brewery expects to make 900 barrels of craft beer in 2018, they also produced signature cocktails, using premium brands – such as…

  • Bourbon Blossom – with Four Roses Bourbon
  • Raspberry Lemonade – using Tito’s Vodka
  • Cucumber Raspberry Cooler – mixed with Hendrick’s Gin

Made From Scratch Menu

Besides the in-house brewery and cocktail lounge area, a 250-person capacity, 7,500 square foot restaurant, with a patio is available for lunch and dinner.

But don’t expect your garden variety pub food; Iron Hill Brewery has an upscale American menu, with so many choices, even the most “picky-eaters,” will find something delicious to try.

Two of my favorite items are the Philly Cheesesteak Egg Rolls and the Hand-Cut Belgian-Style Fries.

Iron Hill Brewery Philly Cheesesteak Eggrolls

Iron Hill Brewery Belgian Fries

Nothing is “pre-made,” or “frozen.”  Everything is made from scratch, at the restaurant.  The Philly Cheesesteak Egg Rolls are rolled, in-house and fried up to order.  The fries are cut in-house and served with a creamy, delicious Siracha Mayonnaise.

Main Entrees include steak, fish, chicken, ribs, burgers, salads – even a Gluten-Friendly menu.

Iron Hill Brewery Brewski Burger

Cooked to order and served with lettuce, tomato, bacon, mushrooms, choice of sharp cheddar, American or Swiss cheese, on a toasted bun with fries. You can add sunny-side up egg

Iron Hill Brewery Rainbow Trout

With a moist, fluffy texture, the Rainbow Trout is served with garlicky broccolini, tri-colored pepper rice pilaf, Marcona almond romesco sauce and is a lighter choice for calorie counters.

Make sure to save room for dessert!

Iron Hill Brewery Triple Chocolate HillTriple Chocolate Hill is a mountain of vanilla ice cream layered with a double fudge brownie, topped with a peanut butter caramel sauce, chocolate sauce, and whipped cream.

For each purchase of the tantalizing treat, 75¢ will be donated to CureSearch for Children’s Cancer and an additional 75 cents will be donated to Greenville’s own Project Host. 

Project Host feeds our communities’ hungry and trains the unemployed.  I have already pledged to donate my summer excess vegetable crop to this worthy charity.

Brewery Buzz

Iron Hill is a vibrant, trendy Gastro Pub able to cater to various clientele.

  • Meeting girlfriends for a mid-afternoon cocktail?Iron Hill Brewery Greenville
  • Discussing a new project during a business lunch?
  • Having an elegant meal with your significant other on your anniversary?

The cocktail bar or the spacious restaurant suits all these scenarios.

Join the King of the Hill Rewards Club.  For a one-time fee, members receive access to all the perks for LIFE.  No renewal fees here!

Click for King of Hill Rewards Club details.

I look forward to many more visits to Iron Hill Brewery.

Located at 741 Haywood Rd. Greenville, SC 29607

Reservations can be made at the website:


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Trending Tacos in Greenville at Tin Lizzy’s

Greenville's Tin Lizzy trendy tacosThere’s no slowing down the craze for all things Latin American, but the taco trend has a life of its own.

Tacos are not just for lunch or dinner but are also showing up for breakfast and desserts across the country.  The versatile taco can be stuff with a variety of fillings and toppings, making them an inexpensive dining option.

Tin Lizzy’s Cantina is a trendy, casual dining spot with an incredible array of tacos, including The Grand Tinale, fried tortillas tossed in cinnamon and sugar.

History of Tin Lizzy Cantina


Tin Lizzy's Cantina First opened in an Atlanta suburb, Buckhead, four college friends strived for a friendly atmosphere, specializing in superb hospitality.

With numerous awards and accolades, Tin Lizzy has expanded to many franchise locations throughout Atlanta, and now in South Carolina, including Columbia and Greenville.

The relaxed, fun environment is great for a quick lunch or a light-hearted dinner celebration.   Music pumps through the bar and dining area but is not unbearable.  Several televisions are scattered throughout the restaurant, displaying sporting events.

Dining at the Greenville location, I found the high ceilings and bright colors supporting their vibrant, hip atmosphere.



Of course, the key to a great cantina is the cocktails; Tin Lizzy does not disappoint

A large selection of tequilas are available and choosing from their specialty margaritas was tough, but the TLC was probably the BEST restaurant margarita I have ever consumed!

Margarita's in Greenville Tin Lizzy

The TLC – house margarita with Lunazul blanco 100% blue agave tequila, Agavero orange liqueur and sour mix.

Light, citrusy and refreshing, without overbearing tartness; it was difficult to stop at just one – I was driving.

An impressive list of signature drinks and specialty shots are available, including an extra large margarita, mixed tableside and meant for more than one person ($30).

The beer selection was kinda limited, with most of the commercial beers and one micro-brewery available.


Let’s talk about the food!

Greenville's Tin Lizzy's Cantina Chicken TacosProbably the best tacos, I have eaten since on vacation in Mexico.

Diving into the Southwest Chicken Club tacos, I found crispy, but tender chicken strips with bacon, lettuce, tomatoes, Monterrey Jack cheese and a smokey honey-chipotle sauce.

Great bacon flavor and the sauce was not spicy – two tacos were more than enough.

Your choice of corn, flour or wheat soft shells are available – and sold individually unless you order the “Trifecta,” a choice of three specialty tacos.

We ordered the shrimp, crispy lobster, and Philly Cheesesteak tacos.

The Philly Cheesesteak taco was amazing; along with the shrimp; however, the lobster taco was slightly over-cooked and rubbery.

I dislike black-beans, so I had trepidation about trying the black-bean and rice side cup, served with the Trifecta; however, I was pleasantly surprised.  The black-beans did not have a burnt taste, which I am frequently offended by.

Instead, they were creamy and flavorful.  A great accompaniment to the tacos.

Greenville's Tin Lizzy's Cantina TacosOf course, you can’t try a new taco joint without trying their Queso Blanco dip.

Served piping hot, with the jalapenos cooked in (you cannot order them separate), the dip was robust and creamy – perfect with their crispy, warm tortilla chips.

But tacos are not all they offer.

Salads, iron skillet rice mixtures and mouth-watering quesadillas are on the menu.

For a franchised restaurant, I was very impressed.

I will return again to try something different and for one of those TLC MARGARITAS again!

Tin Lizzy’s Cantina

1025 Woodruff Rd. Greenville, SC




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