Deckle Edge Farm

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Deckle Edge Farm A small family farm near Blythewood with seasonal u-pick fruit and farm-made preserves and raw vinegar.
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Please check latest facebook posts or call ahead for availability 803-608-3934

Thursday October 22: this week we have been working on pear butter! 12 gallons of puree cooked down to 90 jars of rich d...
10/22/2026

Thursday October 22: this week we have been working on pear butter! 12 gallons of puree cooked down to 90 jars of rich deliciousness, only sweetened with natural sugars of the old-fashioned Kiefer pears we harvest from an abandoned orchard buried deep in the woods, some of our own blackberry-blosom honey, and spiced with suble undertones of locally grown ginger from . We'll have it at the Blythewood Farmers Market next week and at various holiday markets. It's so good that the bees who made the honey couldn't resist! Pretty sure the slogan for this one needs to be "Deckle Edge Farm blackberry blossom honey and ginger pear butter has BEE-n approved!" 🤣

Wednesday October 21: this morning I stopped by the Grown in SC Marketplace at the South Carolina State Fair to restock ...
10/21/2026

Wednesday October 21: this morning I stopped by the Grown in SC Marketplace at the South Carolina State Fair to restock our farm-made preserves! You can always get some from us at the Blythewood Farmers Market every Wednesday from 4-7, or visit the farm to pick some up.

Sunday October 18: it was 45 degrees this morning, technically cool enough to light the wood stove! We generally don't d...
10/18/2026

Sunday October 18: it was 45 degrees this morning, technically cool enough to light the wood stove! We generally don't do that until the high temp is going to be less than 60, though, so instead we spent time filling the wood pile. Two summers ago we cut down a lot of understory trees to create more room for oaks to grow, and the hop-hornbeams dried into some beautiful firewood, containing more btu's than oak. Once the pile is full we know that we'll be warm all winter!

Saturday October 17: this morning I was thankful to wake up to the sound of rain hitting our metal roof. We've suffered ...
10/17/2026

Saturday October 17: this morning I was thankful to wake up to the sound of rain hitting our metal roof. We've suffered such a drought this year that any precipitation is welcome! Despite the lack of rain over the summer, however, the self-watering raised bed garden that I built last spring for my handicapped sister Theresa, who lives in the farmhouse with our mom and is a pescatarian, did amazingly well! The beds needed to be refilled only 1 time per week during the worst of the dry spells. We started with 5 beds, and they kept Theresa in egg plants, tomatoes, basil, and sweet peppers all summer. She spent a lot of time working in her garden and got a lot of satisfaction in growing her own food. She is not fond of being in the heat but found gardening to be calming and good for her mental state, and is excited to plant some beet seeds next week now that the weather is a little cooler. Here is a picture of her with the last harvest of her peppers! These 5 beds were a successful experiment and we have plans to improve the layout and spacing and add a LOT more beds. The whole experience was so good for her, both mentally and physically, that we are trying to plan ways to share the positive benefits of gardening with others, as part of our farm mission of helping folks spend some quality time outside getting more connected to their food. Exciting times ahead!

Thursday October 15: New product announcement! We are excited to drop a new line of raw, unfiltered, and unpasteurized v...
10/15/2026

Thursday October 15: New product announcement! We are excited to drop a new line of raw, unfiltered, and unpasteurized vinegars made from fruit grown or foraged by us and our friends. First up is a pair of red w**e style vinegars made from a blend of muscadines, blackberries, and elderberries, fermented from whole fruit (no added sugar!) to fully capture all the flavors and antioxidants contained in this powerful trio. We then slowly turn the low-abv w**e into vinegar by feeding it to our vinegar mother, before drawing off finished product and bulk aging it for a minimum of 2 months. The "Dry" is crisp and light, while the "Sweet" has a rounder body and richer flavor because, before bottling, we mix in some of our farm-made muscadine syrup! As always you can find us at the Blythewood Farmers Market every Wednesday from 4-7pm (April-Nov), or purchase directly from us at the farm.

Wednesday, October 14: The  starts tomorrow, and we are excited to be a vendor at the South Carolina Grown Marketplace, ...
10/14/2026

Wednesday, October 14: The starts tomorrow, and we are excited to be a vendor at the South Carolina Grown Marketplace, located in the Rosewoods Building! But guess what? You don't need to brave the crowds to buy our preserves as you can find us every Wednesday afternoon from 4-7pm at the Blythewood Farmers Market (April-November) or purchase directly from us at the farm year-round. If you enjoy our products please consider gifting them to loved ones this holiday season, and supporting us in the non-market months.

Tuesday October 13: sometimes I honestly wish smell-o-vision was a real thing. We just harvester our holy basil crop, bu...
10/13/2026

Tuesday October 13: sometimes I honestly wish smell-o-vision was a real thing. We just harvester our holy basil crop, but since I don't have the essential oil still quite ready for so much bulk, we hung it in the barn to dry out for now. It smells amazing!

Friday October 9: as the week winds down we like to reflect on the blessings we have received over the past few days. Th...
10/09/2026

Friday October 9: as the week winds down we like to reflect on the blessings we have received over the past few days. This week started with the generosity of a stranger who we hope will become a longterm farm friend: Ashley Funderburk Brigman gifted us this beautiful antique cast iron cauldron, which has miraculously survived intact with no visible cracks or holes! Almost every farm we know has at least one of these pots strewn around, worn out and cracked, good for decor but not much else. We'll clean this one up, fashion a lid, and use it for chicken bog or stew at a future community picnic. Thanks, Ashley!

Thursday October 8: we are making wild orange marmalade today with trifoliate oranges harvested from old farmsteads buri...
10/08/2026

Thursday October 8: we are making wild orange marmalade today with trifoliate oranges harvested from old farmsteads buried deep in the woods of Cedar Creek. This thorny citrus plant was used before the invention of barbed wire to fence animal pens (probably hogs), and planted around Confederate forts as an added layer of protection. It makes an intense, european-style marmalade that for some might be an acquired taste. We guarantee it is delicious!

The photo shows the first stage of parboiling the skins, which we do 3 times for 5 minutes each to take out the bitterness.

Monday October 5: we have a full pound of beautiful, log-grown sh*take mushrooms harvested this morning available for on...
10/05/2026

Monday October 5: we have a full pound of beautiful, log-grown sh*take mushrooms harvested this morning available for on-farm pick up today or tomorrow, only $20! Call or text 803 608 3934

Address

226 Lever Road
Blythewood, SC
29016

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