If I had to choose my favorite aspect of spring I would have to choose soft shell crab season.  This just seems likes one of those true gifts from nature that should be exalted!

For anyone who has missed out on the soft shell crab experience, let me take a few minutes to bring you up to speed.  These are typically blue crabs that have molted their exoskeleton and are consequently “soft” enough to cook/eat whole.  The season starts in the early spring down South and moves up the coast as the water warms.  Of course, there happen to be ways to manipulate nature (surprise, surprise!)  So, some folks manage to “farm” soft shell crabs throughout the rest of the year.  While I am happy for any local fishermen to make money, I personally prefer enjoying this delicacy when nature sees fit to provide.

So, at the GO we only buy soft shells (aka softies or peelers) when we receive the call that they are available regionally.  My partner Chef Chris Stewart thinks they are best when cold smoked and deep fried with panko breading, and I agree.  This process a satisfying crunch on the exterior giving way to melt-in-your mouth goodness with just a touch of hickory perfume on the finish.  In other words, YUM!

Look for soft shell crabs on our menu for the next few weeks.  Spring has sprung!

Enjoying another beautiful, busy week at the GO, and this week we realized that far too many of our loyal followers don’t seem to know about our very own local, all natural sausage.  So, please allow us to formally introduce you to Belle’s Country Links, the delicious creation of my partner and GO Chef Chris Stewart.  We featured housemade sausage on our menu even back in the early days, but during the past year Chris began working with Walterboro’s Keegan-Filion Farm and Williamsburg Packing in Kingstree to produce whole hog sausage according to his recipe.  Consequently, we can now sell Belle’s Country Links by the pound here at the GO and here on our website www.ilovetheglassonion.com in the online store.

Belle’s Links happen to be special in every way — not only are they local, all natural and full of flavor — their very name happens to be a shout-out to Chris’s baby girl, Isabelle.

So, please treat yourself to some Belle’s Country Links.  We would love to ship them to you or stop on by the GO if you live in the area.  You will find them featured on our snack plate with pimento cheese, toast and housemade pickles.

(They are $8/pound out of our freezer.  And the snack plate is $10.)