We used to drive to Charleston and pass the sign for Edisto Island, and I would think, “We gotta go there one of these days – it’s so close.”

And so we did, and it isn’t – close, that is. It’s another 20 miles from the turn off of I-17 onto Hwy. 174 – a very long 20 miles.

But as in most of our field trips, the getting there and the sights and stops along the way make up for the moments where we’re fighting over talk radio vs. 70’s on 7.

Our first stop was at King’s Market on Hwy. 174. From the fields of zinnias and the martin houses made from gourds, to the incredible array of goodies when you walk in the door, this joint is a gem. We bought a tomato pie, frozen she-crab soup, and the usual assortment of summer vegetables.

The soup is still in the freezer, being saved for a special day, but that pie – holy moly, that pie was amazing. And if the tomato pie was great, I bet their fruit pies are something pretty dang special.

We had spent a day on Edisto about six years ago. Not much has changed, and I mean that in the best way. The most obvious change is that “the Pig” is now a BiLo.

The homes that flank the beach shouted out to us with clever names, beautiful colors and magnificent views, and the beach was still beautiful – full of those gray oyster shells that look like the feet of some prehistoric pelican.

I’m a beach girl – got that gene from my dad – so every beach day includes an assessment of shells. This one offered big, thick shell pieces that looked like shards of antique pottery.

A quick U-turn and we were down a road at George & Pink, where the pies, too, are legendary and the produce was wonderful.

And then there was Flowers Seafood. The retail shop, also on Hwy. 174, is in front with a food truck on the side that turns out baskets, sandwiches and salads with fish “right off the boat.” We shopped inside for shrimp and tuna that were the source of two great meals the following week.

Edisto has great attitude. It’s easy, it’s relaxing, and it’s slow. I’d love to disconnect and spend a week there, and a field trip is the perfect way to lay the groundwork for just that.

Lisa Ashcraft is a Bluffton resident who inherited her height and love of shelling from her dad.