On 11/9/2017 5:26 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
>> On 2017-11-09 1:52 PM, jmcquown wrote:
>>> On 11/9/2017 9:21 AM, Gary wrote:
>>>> jmcquown wrote:
>>>>>
>>>>> On 11/8/2017 5:29 PM, Dave Smith wrote:
>>>>>> I am wondering about soft shell crab, which you never see
>>>>>> here. However, it looks like they won't be in season.
>>>>
>>>>> You're right, soft shell crab won't be available in February;
>>>>> they have a very short season (they usually shed their shells
>>>>> around May).
>>>>
>>>> You've said that before and you are wrong. During the warm water
>>>> season - spring to early fall, crabs can molt 2-3 times, plus ALL
>>>> crabs don't do that on the same day. For at least 5-6 months,
>>>> crabs are constantly molting. Soft shell crabs are consistantly
>>>> available as long as the water is warm and they haven't buried
>>>> themselves in the sand for the winter.
>>>>
>>> Dave is talking about food available in restaurants on Tybee Island
>>> in February.Â* February is not spring no matter where you slice it.
>>>
>>
>> It will be for me. I noted that the average Feb. temperature is 62 F,
>> compared to our average of about 20F. The first time the temperature
>> hits 40F after Christmas people will go out in T shirts.
>
> Well Dave, now you know to check and see if they have the softshells
> frozen from past season. It may be too small a place to do that as
> Jill seems to indicate.
>
I didn't indicate anything about it being too small a place. I simply
agreed with Dave soft shell crab won't be in season.

> Meantime my guesses are this: If you don't see okra or grits used in
> the menu, you won't get much of the uniqueness of the costal south on
> what we eat. LOL, it's not all catfish and crawdads!
>
Okra won't be in season in February, either. My mistake, I thought Dave
was asking for suggestions for fresh low country meals, not something
frozen delivered by Sysco.

Jill